MBA 552 SUSTAINABLE LEADERSHIP WINTER‚ 2011 DR. PHILIP ANDERSON STARBUCKS AND SUSTAINABLITLITY KAI A. SORENSEN‚ PhD Dr.kai@hotmail.com 630.205.0333 INTRODUCTION In the July-August‚ 2010 issue of the Harvard Business Review‚ Starbucks CEO Howard Schultz was asked how he ultimately defines shareholder value: I do not believe that shareholder value is sustainable if you are not creating value for the people who are doing the work and then for customers. Quintessentially we are
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Starbucks Corporation My Case 7 Spring 2007 Discount Rates in Valuation Discount rates play a key role in the valuation of discounted cash flows. Three rates are generally used to calculate the present value of future cash flows: the cost of equity (Ke)‚ the weighted-average cost of capital (WACC)‚ and the unlevered cost of capital (Ku). The Cost of Common Equity The cost of common equity is the building block for all of the other discount rates. The cost of common equity is based on
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Starbucks was founded by Jerry Baldwin‚ Zev Ziegler and Gordon Bowker in 1971 in Seattle‚ U.S.A. They named their company after Starbuck from the Moby Dick novel who was a coffee lover. Starbucks sold primarily whole bean Arabica coffee. They got their supply from Alfred Peet of Peet’s Coffee and were under the agreement that once Starbucks ’got too big‚ they would have to roast their own’. Their main focus was to sell a high quality cup of coffee. In 1984 Harold Schultz joined the company as a director
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Sprouts Farmers Market is a store that includes organic foods such as fresh produce‚ bulk foods‚ vitamins and supplements‚ package groceries‚ meat and seafood‚ deli‚ baked goods‚and etc. Sprouts was created so customer can get organic foods for less and the store aimed to be environmentally friendly and ecologically responsible. Sprouts offers beef products that range from choice cuts to grass-fed. The store also carries variety of produce‚ including sprouted and fermented options. Sprouts believes
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establishes consumer awareness which brings customers to be loyal to their products. JD uses the combination of the above-the-line‚ such as media commercials outdoors advertisements and below-the-line such as e-mail marketing to remain itself as a market leader. ‘Marketing: Product and Price’ Introduction to business pp.298-301 In the article‚ the author discusses the two main elements in marketing ‘product’ and ‘price’. Product differentiation is the idea that companies create the image to let
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the Starbucks Fever Starbucks History Starbucks opened operations in Seattle’s Pike Place Markets in 1971 with the future aim of providing coffee to a number of restaurants and surrounding bars. With the recruitment of Howard Schultz who led the marketing and retail efforts of Starbucks in 1982‚ the company took a change in direction through the views of Schultz‚ who after visiting Italy tried to adapt the same principles in order to a strong bar culture. Schultz then utilized Starbucks ability
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5. TRAINING AND DEVELOPMENT AT STARBUCKS 5.1CURRENT TRAINING Initial Barista 100 Training Currently‚ Starbucks introduces its new baristas to the company through a twenty-four hour‚ nine block-training program. These blocks are broken down into hours needed‚ learning activities and who will assist with the training. According to the Partner Café‚ an online learning source for current Starbucks partners‚ the training module combines “formal learning with on the job practice and individual
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The writing discusses the journey of Starbucks’ early ages and the company’s current Chairman and CEO‚ Howard Schultz. The company was founded in 1971 by Gerald Baldwin‚ Gordon Bowker‚ and Zev Siegl with an initial investment of only $9000‚ with Schultz joining Starbucks in 1982 as its marketing chief. Despite being disencouraged by the initial founders of the company at first‚ Schultz was able to translate his ideas and thoughts into profit and mold Starbucks into the coffee bar with an atmosphere
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Starbucks A Worst Nightmare I was making a grande vanilla bean frappiccino while other customers were waiting in line to have their order taken. Business was slow that day‚ but heck‚ everyday at my job was a slow one. I would think to myself‚ Why the hell am I still working here? when this place gets no business at all. Of course‚ I work at Starbucks‚ not the ones that you see on the corner of the streets‚ but I worked at the one in Target. At my Starbucks‚ we would have one person working
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Starbucks Structure MGT330: Management for Organizations (CYD1419B) Instructor: Beth P Starbucks Barista: Entry Level We are looking for a Barista/ Bar Person. Someone who loves the morning and loves coffee to come join our wake up team! Key Duties & Responsibilities: First duty of Barista is to greet all patrons with a smile. Must be able to count money at a fast pace. Balance drawer coming in and leaving for the day. Keep kitchen and coffee ware clean and
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