TABLE OF CONTENTS ABSTRACT This project is about ‘Feasibility Report of Online Super Store in Lahore’. The project is of great importance as this is information technology era. As now a days‚ people are so much busy in their social dealings that they have no time to visit departmental stores for monthly groceries or buying other commodities. They prefer that the items reach their home through home delivery. The trend of home delivery is increasing. So‚ catering the needs of people there must
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Summary Pazuri is a new restaurant in the restaurant industry. The restaurant is in the heart of Nairobi that has a strong need for heartier food options. The restaurant will take the benefit of the market need to provide better product and service to the Community in the area. Nairobi Town population is quickly growing with more families moving to the area. Pazuri plan to use the first mover chance and set up itself as the preferred restaurant. A locally-owned restaurant to serve the big population
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will buy them; • the business’s overall objectives and competitive advantage; • the marketing strategy; • the operational performance (if already operating) stating sales‚ profits and markets; and • key figures from the financial forecasts. Contents The business 5 Mission statement 5 Business objectives 5 Description of business activity 5 Commencement date 5 Commencement capital 5
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4T12 Project FEASIBILITY STUDY GUIDELINE This guideline is to be used in preparing a feasibility study for major projects. This is different to the work carried out in the Infrastructure Planning examined in Module 2 because we are now concerned with the details of a particular project as opposed to the overall planning of a whole multi-year infrastructure programme. The term “feasibility study” is used as a convenient description for the output for the work done‚ users of this toolkit should
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services to people who loves to dine and assist them this business is perfect for them to established golden bakeshop and the business establishment will bear the trade name “Golden Bakeshop” 4. Project Summary 1. Market Feasibility This proposed project would be established to provide
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study in general is a synopsis of Irie Caribbean Restaurant in Toronto‚ Canada that describes menu history‚ training process‚ décor‚ marketing‚ the background of its management team‚ restaurant logistics within the business target area‚ demographics and financial management. What specific issues are associated with it? There are a few issues that associated with Irie Caribbean Restaurant Location (Demographics) Even though Irie Caribbean Restaurant is located on a business accessible by public
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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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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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