communications and relationships. Marketing is strategically concerned with the direction and scope of the long-term activities performed by a company to obtain a competitive advantage. The organization applies its resources within a changing environment to satisfy customer needs while meeting stakeholder expectations. If I were a business owner wanting to market my product and services‚ I know that I would first need to indentify and understand my customer’s needs. I would need to know the marketplace
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------------------------------------------------- BURGOO AMERICAN BAR & RESTAURANT SM Marikina 2nd floor A POST ON-THE-JOB TRAINING REPORT Presented to Hospitality and Tourism Management In Partial Fulfillment Of the Requirements In Bachelor of Science in Hotel and Restaurant Management Submitted to: YOLANDA NOLASCO Submitted by: CEDIERICK V. TAMAYO School Year 2013 - 2014 BURGOO AMERICAN BAR & RESTAURANT TABLE OF CONTENTS I. RESUME II. SELF-ASSESSMENT
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Table of Contents 1 Introduction to organization environment 4 2 Background of Macdonald 4 3 Strength and weakness of the company 5 3.1 Strengths 5 3.2 Weakness 5 4 MacDonald specific and general environment 6 4.1 Specific environment 6 4.1.1 Customers: 6 4.1.2 Competitors 6 4.1.3 Supplier 6 4.1.4 Strategies partners 7 4.2 General Environment 7 4.2.1 Economic conditions 7 4.2.2 Political / legal conditions 7 4.2.3 Social culture conditions-society‚ education level‚ religion
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Lately a themed park and construction has been developed in original named “Safari Restaurant”. Once you consult with it‚ you imagine yourself coming back right into a wooded area themed restaurant; as you enter‚ you see stable walls of leaf. The temperature alterations and moreover the humidity of the wooded area to envelope you. Passing via the grassy direction‚ you reach in partner totally
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Explanation of Porter’s five forces……………………………………….. ..pg3 Applying Porter’s Five Forces in the Restaurant industry in Ireland…….pg4 Pest analyze in the restaurant industry…………………………………….pg5 Recommendations……………………………………………………………pg6 Conclusion………………………………………………………………….....pg7 Reference list………………………………………………………………….pg8 Introduction In this assignment we are going to analyses the restaurant industry in Ireland and we are going to apply the Porter’s Five Forces and Pest on this
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NAME: TAHIR M SULTAN UNIT: 4 (BUSINESS ENVIRONMENT) ASSIGNMENT NUMBER: 1 ASSIGNMENT TITLE: THE CASE: MCDONALD LECTURER: Mr. Hamid Rahim SUBMISSION: 11-10-2011 1. LIST SOME STAKEHOLDERS OF MCDONALDS. CLASIFY THEM AS INTERNAL‚ CONNECTED AND EXTERNAL TYPES. Stakeholders can be defined as “individuals and groups who are affected by the activities of an organization. The most important stakeholders can be seen as those with most to lose from the organization’s actions‚ but this does
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Environment and the Media In this world‚ the human population consists of 7 billion people who are varying in location to 7 separate continents‚ with 196 different countries among them. One thing that we all have in common is that we all share one single world. With a net population of growth this year‚ thus far‚ of 77 million people and counting (Real Time World Statistics)‚ there is one common‚ underlying problem; the care of the environment. Some problems may seem
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Duties and Responsibilities Restaurant Manager * Accomplishes restaurant human resource objectives by recruiting‚ selecting‚ orienting‚ training‚ assigning‚ scheduling‚ coaching‚ counseling‚ and disciplining employees; communicating job expectations; planning‚ monitoring‚ appraising‚ and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. * Achieves restaurant operational objectives by contributing information and recommendations to
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Three Types of Ethnic Restaurants in Taiwan Taiwan is a veritable paradise for food lovers. Even though Taiwan is fairly small‚ it offers a wide diversity of ethnic restaurants. This trend gives ideas to the restaurant operators for trying to diversify the food choices. Ethnic restaurant is one of the ways that the restaurant operators are trying to capture their customers’ attention. The feature of the ethnic restaurant is that they create something new without leaving their hometown. There
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TABLE OF CONTENT 1. Executives summary ………………………………… 2 2. Introduction …… …………………………………… 3 3. Cause and effect of climate change on the world…… 4 3.1. What is climate change ……………………… 4 3.2. Cause of climate change ………………………… 4 3.3. The Effects of climate change ……………… 5 4. The “Cap and Trade” of Australian …………………… 6 4.1 What is “Cap and Trade” …… …………………… 6 4.2 The effects of “Cap & Trade” on Tourism ………… 7 5. Environmental Analysis of my IP hotel
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