1. FRANCHISENAME: Aguillon Ventures‚ Inc.‚ 2. BRAND AND TRADEMARK: Max’s Restaurant 3. BUSINESS CONCEPT: Max ’s Restaurant is a Philippine-based restaurant serving fried chicken and Filipino dishes. What started out as a small café in the Philippines has successfully transitioned into a proud Filipino tradition that is also making waves in the global front as an international brand. Today‚ “the house that fried chicken built” has expanded to 123 local and 10 international branches. Max’s is more
Premium Philippine cuisine Food Fast casual restaurant
Manila Hotel is a 570-room‚ five star hotel in Manila‚ Philippines‚ located in the heart of the Manila Bay area. The Manila Hotel is the oldest premiere hotel in the Philippines‚ built in 1909 to rival Malacañang Palace‚ where the Philippine president now lives‚ and opened in 1912. It was built on 3.5 hectares (376‚736.9 sq ft) of land along Roxas Boulevard. It was the residence of General Douglas MacArthur from 1935 to 1941. On January 17‚ 2008‚ at Number One Rizal Park‚ the Manila Hotel Tent City’s
Premium Philippines Ferdinand Marcos Manila
Food Safety and Sanitation | Five Guys Burgers and Fries Interview and Inspection | Course Project | Carmen Hall 4/15/2012 | Table of Contents Introduction2 Interview With Five Guys Burgers And Fries3-5 Restaurant Inspection Report6 Inspection Scores6 Weaknesses7 Correction Solutions8 Recommendations9 Overall Assessment9-10 Inspection of Interior and Exterior10 Cleaning List11 Summary12 Appendix A13-15 Dinning Room13 Exterior14 Employees14 Bathroom15 Total Score15
Free Hygiene Food
1.1 g- Hotel is a bold ‚ beautiful creation in homage to modern ‚ contemporary design and G Hotel fuses cool modernity with stylish and comfort . The stunning atrium lobby‚ awashed in sumptuous lighting is accented with an imaginative and carefully selected collection of designer furniture. With 304 rooms‚ accommodative can choose to wake up to a breathtaking coastal view or just revel in pure comfort in our spacious and well-
Premium Hotel Hotels Motel
Line 2) TRINITY UNIVERSITY OF ASIA COLLEGE OF HOSPITALITY AND TOURISM MANAGEMENT (line 6) PRACTICUM REPORT ON Makati Shangri-la Ayala Avenue‚ Makati City‚ Philippines Training Period: October 26 – February 24 2011 (line 17) As partial fulfillment of the requirements of the course HRM 125 AND HRM 126- Practicum For the completion of the program Bachelor of Science in Hotel and Restaurant Management Submitted to : Prof. Milanel Nietes Rivera Practicum
Premium Makati City Metro Manila Ayala Avenue
Physical evidence in service marketing When comes to talk about service marketing‚ most of services we know are intangible. Even so‚ customers still try to rely their feelings on physical cues‚ which may help them to evaluate the products or services before or after they buy them. Customers’ reactions to the environmental cues are much the same as they are to the package cues when customers evaluate and form their internal expectations about goods. (Ward et al. 1992) Those tangible cues‚ which can
Premium Hotel Customer service Hotels
Restaurant Operation Management EXECUTIVE SUMMARY This project is about us being hired as a restaurant manager of a new American ethnic restaurant. It has a seating capacity of 80‚ which it serves mainly American cuisine accompanied with various types of alcohol and non-alcoholic beverages. The operation time is from 11am – 1am and our target market would consist of 50% local and 50% tourist. As restaurant manager‚ we are assigned to produce a proposal for this upcoming restaurant which will
Premium Management Restaurant Food
Six Tenses in Regular Verbs Present tense‚Past tense‚Future tense‚Future perfect tense‚Present perfect tense‚Past perfect tense nonstandard and standard english Standard English" is the literary dialect used in formal writing and in the speech of well educated persons. It descends from the West Saxon dialect of Old English‚ specifically the dialect of London. "Non-standard English" includes many regional dialects‚ whose grammatical forms and words ( such as ain’t and varmint‚ for example) are
Premium English language Passive voice German language
Stanislav Ivanov HOTEL REVENUE MANAGEMENT FROM THEORY TO PRACTICE Stanislav Ivanov HOTEL REVENUE MANAGEMENT FROM THEORY TO PRACTICE student 2014 Stanislav Ivanov (2014). Hotel Revenue Management: From Theory to Practice. Varna: Zangador. Page 1 of 204 First published 2014 by Zangador Ltd. Varna‚ Bulgaria; tel: +359 52 330 964; email: office@zangador.eu This work is licensed under the Creative Commons AttributionNonCommercial-NoDerivatives 4.0 International License. To view a copy of this
Premium Supply and demand Marketing Price elasticity of demand
STRUCTURE OF TURKISH ECONOMY HOTELS AND RESTAURANTS 1. INTRODUCTION 2. Tourism Impact on National Economy 3. Impacts of Hotel and Restaurant Industry on National Economy 4. Hotel and Restaurant Industry 4.1. Hotel Industry 4.2. Historical Background of Hotel Industry 4.3. Investments in Hotel Industry in Turkey 4.4. Evaluation of Hotel Industry 4.5. Restaurant Industry 4.6. Historical Background of Restaurant Industry 4.7. Investments in Restaurant Industry in Turkey 5.
Premium Hotel Economy Tourism