as its business. Lolo Claro used it for transporting sacks of rice during his younger years and Mr. Bernie Ilagan dedicated this to his grandfather. ii. Company History Mr. Bernie P. Ilagan and his wife‚ Ahira C. Ilagan resigned from Max’s Restaurant the Philippines in July 1999. They decided to initiate a small eatery in July 30‚ 2000. Nearly exhausted of their investment‚ they began to sell Mami Noodles but it did not prosper. The couple did not give up and decided to invest another business
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Week after week we would ask one another‚ “What is beef wellington?” Well‚ two weeks later we decided to start a Google Maps search of beef wellington. After calling restaurant after restaurant‚ refusal after refusal to make because of time to prepare and lack of demand. Classically‚ all hope was lost until I called a restaurant I have never heard of in the Gaslamp District of San Diego. While on the line with the hostess‚ I ask her if they serve beef wellington‚ she then tells me that she believes
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Restaurant Classifications When you go out to eat at different restaurants have you ever noticed each style of cuisine have distinct features about them? When you chose to dine at a Chinese restaurant you will always get a fortune cookie when you finish your meal and you have the option of eating with chopsticks. When dining at a Mexican restaurant you are always served tortilla chips to munch on before your actual meal and most of the time you don’t need silverware to eat. Last‚ but not
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Restaurant (Bar) Business Plan Description The Restaurant and Bar Business Plan is a comprehensive‚ formal business plan detailing the strategy for developing a full-service restaurant and bar. The venture would be expected to generate positive net earnings in the fifth month of the first year of operations. Positioned as a high-value dining experience‚ the restaurant caters to families‚ singles and business clientele. Document Information Written by expert MBA business plan writers‚ the Restaurant
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5 MOTIVATION AT WORK CHAPTER SCAN THIS IS THE FIRST OF TWO CHAPTERS ON MOTIVATION‚ BEHAVIOR‚ AND PERFORMANCE. THIS CHAPTER ADDRESSES THE EARLY CONTENT THEORIES OF MOTIVATION THAT ARE RELATED TO THE INTERNAL FACTORS THAT EXPLAIN BEHAVIOR. MASLOW’S HIERARCHY OF NEEDS AND MCGREGOR’S ASSUMPTIONS ARE DISCUSSED AND COMPARED. MCCLELLAND’S NEED THEORY IS PRESENTED‚ FOLLOWED BY A DISCUSSION OF HERZBERG’S TWO-FACTOR THEORY OF HYGIENE FACTORS
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Inducing Intrinsic Motivation to Explore the Enterprise System: The Supremacy of Organizational Levers Weiling Ke‚ Chuan-Hoo Tan‚ Choon-Ling Sia‚ and Kwok-Kee Wei Weiling Ke is an associate professor of operations and information systems in the School of Business at Clarkson University. She holds a Ph.D. from the National University of Singapore. Her research areas are enterprise systems‚ open source software‚ and electronic commerce. Her research has been published in the Journal of Operations Management
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African American History The Immortal life of Henrietta Lacks Throughout history both African Americans and women had to fight to be treated not only equally but also even humanely. African Americans have endured being enslaved by people of white color‚ beaten hung‚ even shot. You would assume slavery to any human would be bad enough‚ but no it wasn’t. Women were discriminated against‚ all races. Women weren’t allowed to vote‚ participate in sports and sometimes not live independently. So what
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Opening a restaurant takes time‚ patience and plenty of work. Deadlines must be met‚ and your efforts must be set towards meeting your budget and creative specifications. But with the right planning‚ getting everything done in a timely manner can be accomplished with minimum frustration. What should I know before opening a restaurant ? Since your first priorities will be to the building your business will be located in‚ and to the supplying of your restaurant‚ you need to work closely with your
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Introduction For restaurant operators‚ healthy dining has been a big focus for many years. Now “going green” and socially responsible marketing are key points of emphasis for restaurateurs and consumers alike. In a recent study published in USA Today‚ more than 30 percent of respondents said they “would be willing to sacrifice a percentage of their salary in order to work for an environmentally friendly company” (Brooks‚ 2009). Organic and sustainable product sales have more than doubled since 2000
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THE PROBLEM AND SETTINGS Introduction: Today is a period of doubt whether restaurant owners can successfully survive the challenges that the global competitors can bring. In a fast‚ changing world‚ development come up and the global competition in all aspect. And business is one of them in order to cope up with this challenges‚ a business has always to be evolving. Globalization of the business is forcing restaurant owners to grapple with complex issues as they seek to gain and sustain a competitive
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