Bo Zhang EEE451 Case 4 Questions September 11‚ 2012 Case 4 THAIFOON RESTAURANT * Prepare a spreadsheet for the restaurateur to project his net profits. From exhibit 3‚ Thaifoon restaurant forecast that there would be 18 turns (5 lunch turns and 13 dinner turns) each week. And the owner planed to have 30 or fewer seats in order to meet the legal regulations and design. So it means there are 30 seats for each turn. Daily Turnover Ratio | | Lunch | Dinner | Revenue | $12
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JM Signature Restaurant Summary: • Successful restaurant owner plans to open new restaurant in entertainment district • He set a goal of $4M in revenue for first year of operations‚ which is said to be overly optimistic by his accountant. • Joshua has two choices: Should he open? And if he does what is the most appropriate marketing plan? • While there is considerable information about population‚ income levels‚ economic demographics‚ competition… the key here is to evaluate
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Dear all! I’ve just written a draft of study objective. Could you please have a look at it? I was supposed to be speciic about my goal of receiving a master degree in US‚ about my academic and professional activities (I think I haven’t covered it sufficiently and will return to this point tomorrow)‚ about my plans for future. thank you! Here is the letter - I’m applying for *** Master’s program. I’d like to pursue a Mater degree in the field of education. While completing my bachelor degree
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RESEARCH OBJECTIVES Indian retailing industry has seen phenomenal growth in the last 5 years. Organized retailing has finally emerged from the shadows of unorganized retailing and is contributing significantly in the growth of Indian retail sector. ➢ Organized retail form 10% of total retailing. In the meantime‚ the organized sector will grow at the rate of around 30% per annum ➢ Cultural and regional differences in India are the biggest challenges in front of retailers. These factors
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affiliated schools. Secondary School Certificate Examination Syllabus BIOLOGY CLASSES IX-X This subject is examined in both May and September Examination sessions S. No. Table of Contents Page No. Preface 5 1. Aims/Objectives of the National Curriculum (2006) 7 2. Rationale of the AKU-EB Examination Syllabus 9 3. Topics and Student Learning Outcomes of the Examination Syllabus 12 4. Scheme of Assessment 60 5. Teaching-Learning Approaches
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1. Key Performance Indicators for Restaurants‚ Cafes‚ Catering‚ Clubs & Hotels http://www.profitablehospitality.com/public/88.cfm 1) Financial perspective * Reduce food loss 2) Internal business perspective * Follow preparation * Follow schedule * Teamwork * Job performance 3) Customer perspective * Challenge 4) Learning and growth perspective * HR development * Self- improvement * Employee’s performance was evaluated through observations
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INTRODUCTION "Online Restaurant Reservation System (ORRS)" is web application. This system wake to provide service facility to restaurant and also to the customer. The services that are provided is food ordering and reservation table management by the customer through the system online‚ customer information management and menu information management and report. Main objective build the system this is to provide ordering and reservation service by
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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
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Customer habits are the things we usually preferred and comfortable of doing. It is either a part of our routine or a system of a person which is based on the experiences‚ beliefs and principles‚ culture and the way of services in a restaurant or any other establishment that they visited. Customer habits are constantly changing and developing when customers are accepting and patronizing the new and evolving trends of the industry‚ becoming more demanding and having a higher expectation in terms of
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Table of Contents CHAPTER 1: OPENING SCHEDULE CHECKLIST .......................................................... 5 W eek 1 ......................................................................................................................... 5 W eek 2 ......................................................................................................................... 7 W eek 3 ...........................................................................................................
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