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Are We Taking It Too Far by Blaming Fast Food Restaurant?

Are We Taking It Too Far by Blaming Fast Food Restaurant?.
Are we taking it too far by blaming fast food restaurant for obesity? Although throughout the years many people have claimed that obesity is a genetic disorder for the most part; results of recent studies strongly indicate that lifestyles rather than genetics are what are causing an obese society, because people choose to not exercise, not watch their diet, and eat fast food. For the past few decades, food companies had aimed their marketing at single meals, pushing to inflate portion sizes. That initiative was wildly successful.
As the Centers for Disease Control and Prevention recently reported, the average restaurant meal in the United States is now an unfathomable four times larger than it was in 1950(Health). That has translated into “Americans now consume 2,700 calories a day, about 500 calories more than 40 years ago,” according to The Atlantic Monthly. One predictable result of this trend is an obesity rate that’s poised to top 40 percent and that already costs the nation hundreds of billions of dollars in additional health care expenditures.
The other result is that the supersize campaign has become a victim of its own success. Indeed, food companies are coming to realize that, in terms of per-meal product sales, they are quickly approaching the point where the human body simply cannot — or will not — accommodate any more calories in a single sitting. That has left Big Food fretting about a profit-making path forward, and that’s where the innovators at Yum Brands come in.

Known for ignoring public health concerns and pioneering weapons-grade junk food, this conglomerate’s subsidiaries have most recently given us the cheeseburger-stuffed pizza (Pizza Hut), the Doritos-shelled taco (Taco Bell), and the “Double Down” (KFC) — a bacon-and-cheese sandwich that replaces bread with slabs of deep-fried chicken. So it should come as no surprise that with the three meals hitting their caloric max-out point, Yum Brands has been leading the effort to add a whole new gorging session to America’s daily schedule.
The campaign is called “fourth meal” and was originally launched in a series of Taco Bell spots telling kids that “everyone is a fourth mealier — some just don’t know it yet. ” Now, new “fourth meal” ads are once again popping up all over television, insisting that “sometimes the best dinner is after dinner(Dhar Tirtha). ” The ads are backed by an eponymous website and a “cravinator” Smartphone app that helps binge eaters select their junk food of choice.
Though the “fourth meal” campaign has been ongoing since 2006, it is particularly notable today because it proves that such marketing will persist even as the obesity epidemic becomes a full-fledged, headline-grabbing emergency. And it persists, of course, because these kinds of ads are wholly unregulated and tend to deliver for the food industry. A staggering 66% of people in America are considered obese. Studies suggest that fast-food consumption has increased fivefold among since 1970(Health). The fact of the matter is that obesity is spreading exponentially as well as fast food chains across the nation.
Several different components attribute to these high numbers of obesity. When these components are combined, the likelihood of obesity increased as well. The three major components that are the catalyst to obesity in our nation are food choices, society, and lifestyle. Obesity is an end result of the intricate interactions of behavior, and environment. Recent hypotheses in the scientific community suggest the current obesity epidemic is being driven largely by environmental factors (e. g. , high energy/high fat foods, fast food consumption, television watching, “super-sized” portions, etc. rather than biological ones. Individuals are bombarded with images and offers of high fat, high calorie, highly palatable, convenient, and inexpensive foods. These foods are packaged in portion sizes that far exceed federal recommendations. Furthermore, the physical demands of our society have changed resulting in an imbalance in energy intake and expenditure. Today’s stressful lifestyles compound the effects of environmental factors by impairing weight loss efforts and by promoting fat storage.
Combating the obesity epidemic demands environmental and social policy changes, particularly in the areas of portion size, availability of healthful foods, and promotion of physical activity. Food choices are often made without thinking. The fact of the matter is that many Americans do not have time to sit down and have a home cooked meal. This is unfortunate, because our society is always on the run. Many turn to fast food as a quick and easy option. What they fail to realize is that the choices they make are more harming then effective. Bibliography Dhar Tirtha, amd Kathy Baylis. fast food consumption and the ban on advertising targeting children. ” The Quebec experience (2011): 799-813. This article talk about amid growing concerns about childhood obesity and the associated health risks, several countries are considering banning fast food advertising targeting children. In this article, the authors study the effect of such a ban in the Canadian province of Quebec. Using household expenditure survey data from 1984 to 1992, authors examine whether expenditure on fast food is lower in those groups affected by the ban than in those that are not.
The authors use a novel triple difference-in-difference methodology by appropriately defining treatment and control groups and find that the ban’s effectiveness is not a result of the decrease in fast food expenditures per week but rather of the decrease in purchase propensity by 13% per week. Overall, the authors estimate that the ban reduced fast food consumption by US$88 million per year. The study suggests that advertising bans can be effective provided media markets do not overlap. Health, BMC Public. “Neighborhood fast food restuarant and fast food consumption. BMC Public Health (2011): 543-550. The article presents a study conducted to estimate the effect of neighborhood fast food availability on frequency of fast food consumption in a national sample of young adults in the U. S. , a population at high risk for obesity. The study found that there are chances that policies aiming to reduce neighborhood availability as a means to reduce fast food consumption among young adults will not be successful. The future research needs to consider individual lifestyle attitudes among other things. Hung- Hao, Chang and Rodofo M. Nayga Jr. Childhood obesity and unhappiness: The influence of soft drinks and fast food consumption. ” Journal of Happiness Studies (2010): 261-275. Hung-Hao explains the growing body of literature has examined the determinants of childhood obesity, but little is known about children’s subjective wellbeing. To fulfill this gap, this paper examines the effects of fast food and soft drink consumption on children’s overweight and unhappiness. Using a nationwide survey data in Taiwan and estimating a simultaneous mixed equation system, our results generally suggest a tradeoff in policy implication.
Fast food and soft drink consumption tend to be positively associated with children’s increased risk of being overweight but they are also negatively associated with their degree of unhappiness. Current and future policy/program interventions that aim to decrease fast food and soft drinks consumption of children to reduce childhood obesity may be more effective if these interventions also focus on ways that could compensate the increase in degree of unhappiness among children. Settler, Nicolas. Fast Food Marketing and children’s fast food consumption:Exploring Parents Influences in an Ethically Diverse sample. ” Public Policy & Marketing (2007): 221-235. Settler shows how fast-food marketing to children is considered a contributor to childhood obesity. Effects of marketing on parents may also contribute to childhood obesity. The authors explore relevant hypotheses with data from caregivers of 2- to 12-year-old children in medically underserved communities. The results have implications for obesity-related public policies and social marketing strategies.

Are We Taking It Too Far by Blaming Fast Food Restaurant?

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Kfc – the Best Fast-Food Restaurant

Kfc – the Best Fast-Food Restaurant.
EBA203 UI -:Nguy? n Xuan Luan: 100035 [pic] 1. Why is KFC famous? Kentucky Fried Chicken, better known as KFC, is the largest chicken restaurant KFC is an internationally fast food industry in the world. KFC began with Colonel Harland Sanders, in America in the year 1939. They have the main ambition to increase & maintain the quality in fast food industry. Their aim is to capture the fast food market. Every day, more than 12 million customers are served at KFC restaurants in 109 countries and territories around the world more than 15,000 units around the world.
When you try to experience with the services, the qualities, the taste, the price and the conveniences in KFC’s restaurants, you can find that the successes of KFC in worldwide market isn’t random. It relate closely to many factors, such as brand development strategy, strategic of management, development of human resources and the particular secret of KFC is market strategy in the environment “International Culture” • Quality is the number one. In addition kfc famous brand, there are many other fast food brands besides like: Lotteria .. etc.
The reason why KFC can rise leading full of fierce competition due to continuously improve product quality and service quality, the quality of raw materials. In addition, KFC through reputable agencies such as the World Health Organization (WHO) certification testing and using chicken is fully cooked to ensure hygienic; KFC also through the mass media committed to 100% KFC chicken products sold are processed at high temperatures during the period from 2 minutes 30 seconds to 14 minutes 30 seconds, so consumers can feel secure Customer dung.

Khach Centre not only enjoy quality service at the restaurant, but also can enjoy the food service brought to you quickly, hygiene, punctuality, service personnel with a caring attitude affable and polite [pic][pic] • Select the correct location to store construction program of action Location is an important factor leading business in the field of food and drinks, especially fast food. The selected location is not only a prerequisite, “golden key” to decide the success of the brand but also the premise and foundation for brand can provide standard services, single simple and professional.
Therefore, KFC attaches great importance to the selection of sites for a fast food restaurant. Often, KFC selected locations to be approved by two levels, local companies and corporations. The probability of success in the site selection process KFC business almost reached 100%. Once through market surveys seriously, KFC always choose the big city is the target market to develop supply store. [pic][pic] • Flavor featured, affordable Crispy lemon chicken is seasoned by lemon fiber sprinkled all chicken pieces makes the dish more delicious, more attractive.
Diners as awaken all the senses at the same time, from straw yellow chicken pieces to the aromatic smell of spices prepared meticulously and when finished enjoying brings balance the ease and unforgettable. [pic][pic] In 1939, Sanders has invented a unique Kentucky chicken recipes with 11 ingredients and flavors of different herbs and he called his dish “food replacement meals at home” for family busy family, with very line hopvoi the price of each object income, the portion corresponding to James can replace daily meals but still enough, everyone can enjoy KFC is easy and convenient KFC limit: Besides the convenience of restaurants, there are certain limits. Today, with the development of economy, people tend to be simple fast to meet demand, there are many fast food stores to grow, with new flavors, intense competition with KFC. Also, today, in Asia in general and VET in particular, fast food accounts for 10% of the menu of the people, not the majority as other countries such as: England, United States …. South, people still preferred meal, with the fussy and more nutritious.
Finally, fast food is concentrated in some parts, certain age, can not cover all the subjects, the difference in food culture is also a major obstacle affecting the development of kfc 3. If you are in charge of the KFC brand expansion in Vietnam market I will proceed as follows: a: Market research – building goals Situation Analysis of socio-economic, cultural and Vietnam, the current status of development of the fast food market in Vietnam to have accurate assessment of market size, growth rate and the level of competition on truong.
Phan of the strengths, limitations and dynamics of KFC before and after the implementation of the strategy to penetrate the Vietnamese market. Evaluate the successes and limitations of the Marketing-Mix strategy of KFC in the past, and propose some ideas and measures to KFC continues to maintain its position in the Vietnamese market in the near future . [pic][pic] b. Overview vietnam fast food market Vietnam – a country that ranks as the most populous country in the world, ith a young population structure and economic growth potential is considered as an attractive market for the food business group fast (fast food). According to estimates by market survey company Euromonitor, sales of fast food areas in Vietnam is still modest, from 12. 5 billion in 1999, increased to 19. 6 billion in 2002, fell to 13. 5 billion winter 2004 and from 16 billion in 2007 to approximately 20. 1 billion in 2009. Only about 10% of the population have used fast food habits.
This number is too small compared with neighboring countries such as Thailand, Malaysia, China, India has more than 70% of consumers eat fast food at least one time / month. And about 90% of the number of Vietnamese consumers are not familiar with the fast food will provide an opportunity for entrepreneurs to exploit. In short, if I was manager in charge of expansion kfc Vietnam, in the current era of knowledge economy, ahead of the competition is extremely fierce and fierce international market, to develop the brand, businesses need to focus on improving the quality of services, ranging from visible to invisible. pplication of advanced marketing strategies, particularly marketing strategy in environments with “culture”, to the consumers living in different cultures, whether China, Japan and Vietnam are remembered this brand even once. In the context of globalization, modern businesses need to pay special attention to the integration of culture; focuses on developing marketing strategies such as strengthening cultural product development, brand building, building develop corporate culture, at the same time, in the fierce competition of the market, faced with the concept of different values ?? f each object, each ethnic group, businesses need to know to apply flexible strategies sales marketing strategy, which can stand on the international market, creating a powerful breakthrough in the process of brand development business. [pic][pic] [pic][pic] Some of my work here is all. students for submission

Kfc – the Best Fast-Food Restaurant

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Restaurant SWOT Analysis

Restaurant SWOT Analysis.
Strengtheners new type menu not available in the recharge selection of menu items to choose processes are cheaper than counterterrorism service is highball overshadowed FlexibilityWeaknessesRestaurant is not established and new – no market presence or reputations flow issues in early extemporaneousness’s conscious – healthier corresponding with local farmers to supply organics products Little competition in nonrepresentational costing turnover rates for implementations customer demystification of radiotelegraphy’s, organic beautifications restaurant owner who fails to plan plans to fail.
Most restaurants will succeed, provided that their owners are determined, stubborn, and willing to take control of those variables that can be controlled. Changes in markets, competition, products, and customer perceptions are inevitable. Restaurants that can adapt to such changes because of foresight and careful planning will profit. A written business plan is helpful in so many ways that the time and effort to write and update it are trifling in comparison to the benefits it gives. Concentrations is a unique concept. It will very easily fit into the marketplace. This health conscious concept is very desirable. Organics Salad and Sandwich Shop will be a low priced restaurant, featuring prompt service in a relaxing atmosphere.
Location location selected is in the heart of a major University and downtown corporate area. The location is accessible to the target market. It has visibility from the street, large parking area, and room for expansion. Without a good location most new businesses are doomed from the start. Competitors have identified several competitors in the area and have begun to elect data on them. We have set up competitor files that house everything from their advertising, promotions, and as much about their financial dealings as possible. We will keep these files up to date and periodically review them. It is important to know more about the competition than they know about themselves.

Questions to ask are when do they run sales, what benefits do they stress, how are their personnel, and are they consistent. Another method in checking the competition is visiting their restaurant; make note of how you are greeted, how long it takes for your food to arrive, menu choices, and prices. Currently, there are three restaurants and two bars within a two-block radius of Organics Salad & Sandwich Shop. Two of the restaurants are fast-food, hamburger-based establishment which caters mainly to youths and lower paid retail and service workers. The other is a high-priced, gourmet restaurant that features French cuisine. One of the bars is a sports bar that serves only pizza and submarine sandwiches. The other is a tavern that does not offer food.
Studies of the competitors showed that none of them presented substantial competition cause of their different concepts and menu offerings. Restaurant SOOT Analysis By timetable improved, service will deteriorate if it is not monitored constantly. Undesirable conditions should not be allowed to continue to the point that a customer has to complain, because by that time other customers who did not bother to register their displeasure will undoubtedly have already left your clientele. Management should be the first to know when things are not rights. The secret to growth is getting new customers. Some customers may come to the restaurant because it is the newest lace in town, others will come because you are close by or because they have heard good things about it.
It is important to understand a consumer’s decision-making process because it reflects how hard it is to get new customers and it points out the importance of taking good care of your present customers. To get new customers, people must be made aware of the existence of the restaurant through creative advertising and sales promotion programs aimed at first-time customers. New customers will also be gained by doing an exceptional Job with your present customers, satisfying them so well that they will tell their friends about the restaurant. Without question, the most effective form of advertising is word of mouth. Employee Relinquishment’s should develop clear and reasonable policies and explain them to all employees so that everyone knows exactly what is expected of them.
Getting the most out of employees begins with hiring the best people you can afford and training them properly, providing them with the right equipment and facilities to do their Job well, letting them know that you are aware of what happens ND care about how things are done, and soliciting ideas from improvement from them and letting them know that they are important to the organization. The rate at which employees terminate employment is a clue to problem areas that need attention. Labor turnover has an impact on the profitability of a restaurant because the cost of replacing employees is very high. Management has a responsibility to provide the necessary equipment to do a Job properly. It is unacceptable for employees to be producing inferior products simply because they lack the proper tools.
Cooperative and loyal employees are the most important assets this restaurant can have. Make the employees want to cooperate. Let them know what the policies and objectives are. Let them know how they can personally benefit by working toward the accomplishment of the objectives and appeal to their professional pride and desire to be on a winning team. Working with Ponderousness are the largest source of credit. Most restaurant purchase inventory and services on credit and come to rely on their vendors to bank them during periods of tight or negative cash flow. Vendor lists will be made and we will avoid becoming dependent on Just one or two vendors.
Comparison shopping is good for the restaurant. Because I will be dealing with the local farmers and most of the food products will be highly perishable, deliveries will need to be made very often. There is a local cooperative that will help me take advantage of volume discounts. There are many questions to ask when dealing with a vendor for the restaurant and they are: what days of the week will you deliver to me, is there a minimum order, what are the payment terms, and how much lead time do you need Operating Profitably operate a business profitably, you must keep a tight control over all of its profit centers. A profit center can increase or decrease the profits of an operation.
The menu is the hub around which everything else revolves, it is essential to plan it carefully. Purchasing the right products in the proper quantities is important; and of equal importance is keeping them securely stored until they are used. In a small restaurant like Organics, it is important to have a certain level of control. Industry Transcending to the internet site wry. Assistant. Org, “more chefs and local farmers are working together to satisfy consumers’ appetite for fresh, homegrown foods. Farmers who work directly with chefs will “tweak their harvests in ways that support the chefs’ visions”. Organic produce is one of the hot new trends according to the National Restaurant Association.
The recent industrial growth, coupled with the major boost the new Tempe Marketplace will give to the area’s economy, will substantially benefit the restaurant business. Conclusion succeed and thrive, the restaurant must grow in a positive direction ND steady pace that is indicative of the mission statement. Planning uses all skills, both right-brained (creative and intuitive) and left-brained (analytical and reasoning). It is expected that through effective sales promotion, rigid training, and the use of cost controls, the restaurant will be profitable from the first year and will be able to pay back loans and return on investment after only five years. Refreshment://www. Restaurant. Org/news/story. CFML? ID=Pearce,J. , & Robinson, R. (2005). Strategic Management (9th deed. ). Boston: McGraw Hill.

Restaurant SWOT Analysis

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Public Offerings of Restaurant Firms

Public Offerings of Restaurant Firms.
Saudi Arabia a wealthy Arabian state is made up of many organizations operating mostly in the oil industry. There is huge investment in the industry. Thus, it requires that capitals be sought from the public for these organizations to operate effectively. The Saudi Arabian stock market has experienced low moments of operations in contemporary times. This has resulted in many investors in shares to lose and yield low dividends. In addition, discourage many from investing. However, the story is not all bad. The stock market has assisted many firms in the IPO operations.
“Ghalayini said that between February 20 and October 7 this year — a period of nine months, there has been as many IPOs with a total value of about SR2. 9 billion. Of the total, Emaar was by far the biggest with a value of SR679. 9 million.. According to Taher, the future expected IPOs for the current joint stock companies are estimated around SR15 billion for 48 companies” (MENAFIN. com, 2000). It is germane that some companies in Saudi Arabia who have utilized IPO in raising capital are seen and compared with those who made use of private placement.
Mullak United Arabian Company, popularly called ‘Mullak is a licensed mortgage provider in the Saudi Arabian Kingdom. In the organization’s bid to raise capital via the IPO, it sought the financial advice of Siraj Capital. Siraj capital carried out its strategic financial advice to Mullak by appointing its member to the Board of Director of the organization. Here, strategic decisions are to be collaborative approach to carry out the Mullak financial plans. The Mullak approach and relationship with Siraj, is that of appointing the organization as an intermediary to directly take up the raising of the capital on behalf of Mullak.

Siraj runs its investment financial consultation through its subsidiary firm, SMHC which is a Cayman Islands investment vehicle, that is used to give international and smaller investor acquires an invest in shares from SMHC that would mirror the shares of Mullak. “Set to benefit from its key role in Saudi Arabia’s rapidly expanding housing market this is driven by one of the world fastest growing populations and lowest levels of home ownership (22%) Mullak is planning an IPO within two years.
SMHC investors will receive shares which are equivalent to Mullak shares and all benefits will pass through to the SMHC shareholders” (Siraj Capital Ltd, 2006). Turquoise International is another financial consultative organization that has assisted many Saudi Arabian organizations in raising long-term funds through IPO and PP. For instance, the Gulf Advanced Chemical Industries Company (GACIC) was advised by the Turquoise International in raising $380m on the project financing of its butanediol facility.
Saudi International Petrochemical Company (Sipchem) was also assisted by the financial consultant in raising capital to the tune of $700m; this was based on a joint venture and financing issues relating to the Sipchem acetyls complex. (Turquoise International, 2006). The Turquoise International also assists company to raise IPO. For the cited Saudi Arabian firms, GACIC and Sipchem their funds raised by Turquoise International may not be termed as IPO, but capital sourcing through private placement and other financial institutions.
Instances of firms that have carried out private placement in raising capital, through Consulting Center for Finance and Investment (CCFI), includes the following: • Al-Zamil, Saudi International Petrochemical Co: CCFI placed SR 500 million for this company in GCC countries. • Arab Banking Corporation, Bahrain: Together with Credit Suisse First Boston, CCFI was the global Coordinator for this first initial public offering in the Arab World. CCFI was also the Regional Manager for the Arab region offering.
In this capacity, it coordinated the placement efforts of nineteen financial institutions in ten different Arab countries. • Saudi Cable Company: Together with Saudi International Bank, CCFI handled the private placement of shares of this large private sector company. Placement was made in all the GCC countries. • Invest Corp Bahrain: Placement of shares in the Saudi Market G Source: GCC Market report (2007) The table above gives some data based on Saudi Arabia’s stock market trade on IPO of organizations in different industry.
ECONOMIC DRIVER FOR IPO AND PP The economic driver for Initial Public Offering has to do with the wide spread of investment that is enabling through the process. It encourages the public to invest in new field and company that they finds profitable. In addition, the company stands the chance of dividing its capital units into several millions, sometimes billions units that the public would subscribe to, therefore giving it a stream of investors. IPO encourages the growth and diversification of investments.
Here, an organization that which to diversify its operation would buy shares from a firm that operates in the area of its interest. Through IPO, an organization tends to grow to maturity stage, whereby it would have the required capital base to operate effectively. On the other hand, Private Placement is economically driven with the need to make few investors, especially those wealthy individual to invest excess of their funds in private organizations. Here, the share ownership is not widely spread but restricted. CONCLUSION / RECOMMENDATION
Initial Public Offering is a good way of raising capital especially if the firm seeks to expand its operational base. It is thus, a way of spreading the business risk associated with a firm operational areas to different investors who bears little amount of the risks shared among other shareholders. Firms seeking to carry out an IPO need the expertise of consultant and financial institutions such as banks to aid the process. The expertise requirement and the huge financial involvement for raising funds through the stock market would make the process not to be one that small-scale business should embark on.
It requires that a matured and capital consolidated company can go public through IPO. Therefore, Private Placement is a better way of sourcing for additional fund by organization, which are still young and trying to grow, expand, and consolidate on its operations. In other words, IPO would be a good source for sourcing long term fund for organization that are matured and capital consolidated, while private placement is an alternative open for those organization still trying to get on their feet.
BIBLIOGRAPHY
Brau, James et al (2005), “Initial Public Offerings: An Analysis of Theory and Practice” Journal of Finance (forthcoming) http://papers. ssrn. com/so/3/papers. cfm? abstarct_id=530924 (30/04/06) Delbor, M. C. ; Sullivan, M. J. (2005), “The Initial Public Offerings of Restaurant Firms: The Case of Industry –Specific Micromarket Capitalization Offerings” Journal of Small Business management Vol. 43, Issue 3. GCC Market Report (2007), “TAIB Research”

Public Offerings of Restaurant Firms

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The Impact of Restaurant Reviews on Customer Decisions

The Impact of Restaurant Reviews on Customer Decisions.

 Restaurant Review Systems Context
As of January 2013 Yelp recorded 100 million visits on Yelp. om not including the 9. 4 million unique users of its mobile application, ranking Yelp the 34th most trafficked website in the US. (Wilhelm, 2013). In addition, The Zagat New York guide sold 500,000 copies last year and it now includes 2,050 restaurants from all five boroughs in its 2013 edition. (Talmadge, 2008 ) Ultimately, The Guide Rouge sells around 1. 2 million copies per year in eight countries, and it impressively sold out 120,000 copies in no more than three days, on its first Tokyo 2008 edition (Michelin, 2011).
Davis (2009) synthesizes “Restaurant reviews which, in addition to recording eating experiences, educate and inform us about how to culturally contextualize, judge, and compare eating experiences in both explicit and implicit ways, how to expand our vocabulary and fill up the bank, reviews are an important locus of meaning in the realm of food. ” Coherently, gourmets argue that with the absence of writing, food is merely confined to its biological purpose and economic standing. Recording the dining experiences, avoids the quotidian encapsulation and impulses food discourse into the realm of intellectual pursuit. (Davis, 2009 , pp. 13-16)

Food, being a vital necessity of human nature, has developed in the last centuries as not only a survival instinct, but a desire that can drive customers to a satisfactory and rewarding emotional experience. (Berridge, 2001 , pp. 234-242) Hence, the advancing phenomenon of eating out and the fast growing pace of the Gastronomic industry, has gained uncountable followers. (Upadhyay, Singh, & Thomas, 2007) The purpose of this study is to explore the influence of restaurant reviews upon consumer selecting criteria. Examine the information quality, and source credibility of restaurant review systems and their influence on consumer’s utilization.
Overview of the themes Technological advances have brought the ease of accessibility to immeasurable information. Restaurant reviews systems are widely spread, due to the fact that consumers are willing to refer to either expert or peer created reviews before a culinary venture, to avoid potential risk or uncertainty over food/service quality. (Choi & Ok). In contrast, Bouton and Kirchsteiger (2001), elaborate on the theory that the existence of favourable rankings might affect consumers by increasing the market power of firms, leading to inflating flexible prices and therefore lowering customers’ solvency power. Bouton & Kirchsteiger, 2011)
Peer vs. Expert Opinion Constraints Luca (2011) discusses the criticisms on the reliability of the information obtained from both expert and en masse review systems. Constraints such as the hedonic value of palatability, as a result of the diverse interpretations of quality perception in conjunction with the possibility of stakeholders altering submissions, that will cause biased results. Equally important, the subjectivity of information on peer reviewed evaluations, which normally reflect a non representative sample of customers. (Luca, 2011)
Concerns in the case of expert reviews, for example the Michelin Guide, include the propensity to cover small segments of a market and the companies’ obligation to comply with mandatory disclosure laws. (Luca, 2011) Furthermore, Geraud et al. (2012) considerate that even expert reviews might be somehow biased; bolstering French cuisine. Notwithstanding, Johnson et al. (2005) attributed the hegemony Francoise, to the long tradition and paramount magnitude of haute cuisine culture in France. Existing literature demonstrates the significance of experts? opinion and social learning, to model consumer criteria.
However the Michelin star system, especially in Europe, is to some extent overwhelmingly pondered as the most recognized and respected system for haute cuisine. (Johnson, Surlemont, Nicod, & Revaz, 2005) Page | 4 Generally, three etoile restaurants are led by highly creative and skilled chefs, emphasize on hiring high quality personnel, employ first quality ingredients and secure an exclusive wine list. Nonetheless, the absence of standardized requirements suggest an unaccountably vagueness on the rigorously selected and qualified inspectors’ accreditation criteria. (Johnson, Surlemont, Nicod, & Revaz, 2005)
Comparatively, peer reviews also face system imperfections. Anderson and Magruder (2001) encounter that there is a 49% increase on restaurant customer flow as result of a ? star increase on a Yelp rating, yet this ratings are rounded to the nearest half star which might convey an imperfect signal of quality.
Impact on Customer Behaviour Bickart and Schindler (2001) highlight the effect that online reviews originate upon customer decision-making process, as they play an influential role providing an interactive venue to share quality perception of a product or service.
Conversely, Banerjee (1922) and Bikhchandani (1988) et al. (as cited in Geraud et al. 2012) Localized conformity, fashion and heard behaviour sequence causes the purchase decision to be purely influenced by prejudice. Following preceding peers actions without contributing an own judgment leads to an information disequilibrium. (Gergaud, Storchmann, & Verardi, 2012) In accordance with Andersson and Mossberg (2004) who suggest that dining experience engrosses much more than good fooD. Gunasekeran (1992) (as cited in Upadhyay et al. 007) concurs “A restaurant takes the basic drive – the simplest act of eating – and transforms it into a civilized ritual involving hospitality, imagination, satisfaction, graciousness and warmth” (Upadhyay, Singh, & Thomas, 2007) The dining experience is sorted and evaluated in components proposed by empirical qualitative data from first round interviews (Kivela et al,1999). Primary factors empowering diners’ visit intention are the food and service quality, atmosphere, and relevant convenience factors.
Restaurant reviews focus and delineate their appraisals in these determining attributes to assist customers’ selection criteria process. (Kivela, Reece, & Inbakaran, 1999) Page | 5 Empirical evidence has also proven the assumption of the impact that social learning, thanks to technological diversification, or professional assessment evaluations indeed contain relevant information. (Luca, 2011) Subsequently, growing literature papers link the relation between restaurant revenue boost as the result of favourable reviews.
For instance, Geraud et al. 2012) finding on the comparison between the continuity on pricing level from 2004 to 2007 in NYC, considering a priori and posteriori scenarios of the inclusion of the Michelin Guide (2005) in the city, proved a substantial marginal price increase of approximately 37%. Furthermore, Luca (2011) concluded that a one – star increase in Yelp rating leads to a 5 – 9 % increase in revenue. Nonetheless, consumers’ quality perception scope through pricing signalling quality is diminishing as consumers’ knowledge widens. (Gergaud, Storchmann, & Verardi, 2012) .
Consumer Information Utilization Yet, it is unclear that the consumers’ responsiveness and utilization of the available information which is reliant on the accessibility, simplicity and trustworthiness of the actual valuable content. This hypothesis portrays the Bayesian inference which customers act upon (Luca, 2011). “Bayesian inference is a method of statistical inference that uses prior probability over some hypothesis to determine the likelihood of that hypothesis be true based on observed evidence” (Mans, 2010 , p. 1) Cai et al. 2008) conducted a randomized natural field experiment proving that assessing consumer options on menu items by providing a forged list of the top 5 selling dishes, reported an increase on demand of 13% to 20%. On the other hand, Kivela et al. (1999) explore the consumer behaviour model under the disconfirmation theory, which construes that customers compare their own dining experience with some basis gained by direct or indirect previous experiences. This might be obtained from either social or expert assessments, and the assumption that a customer will weight various restaurant attributes based on expectancy theory.
Furthermore, they studied customers’ perceptions of restaurant attributes based on demographic characteristics which shape selection criteria. (Kivela, Reece, & Inbakaran, 1999) Page | 6 Upadhyay et al. (2007) research analysis differs from the scheme that Keevela et al. (1999) suggest, since demographic variables have an insignificant impact on consumers’ preference and visit intentions. Conclusion analysis elaborates on the deciding attributes for restaurant selection, quality of food per se being the most imprescindible component.
Secondly, service quality which plays a major role in customer satisfaction or dissatisfaction and return patronage accordingly. Location, ambience and other facilities are included on the deciding factors, but disregard Keevela’s et al. (1999) finding of ambience being the fundamental factor. (Upadhyay, Singh, & Thomas, 2007)
Works Cited

Anderson, M. , & Magruder, J. (2011). Learning from the Crowd: Regression Disconinuity Estimates of the Effects of an Online Review Database. The Economic Journal ,
Berridge, K. C. (2001 ). The Phsycology of Learning .
In Reward Learning (pp. 234-242 ). Academic Press. Bouton, L. , & Kirchsteiger, G. (2011)
Good Rankings are Bad – Why Reliable Rankings Can Hurt Consumers. Centre for Economic Policy Research, 1. Cai, H. , Chen, Y. , & Fang, H. (2008).
Observational Learning: Evidence from a Randomized Natural. Yale University. Choi, J. W. , & Ok, C. (n. d. ). The Effect of Online Restaurant Reviews on Diners’ Visit Intentions. Kansas State University . Davis, M. (2009 ).
A Taste For New York; Restaurant Reviews, Food Discourse, and The Field of Gastronomy in America. New York University ,
Gergaud, O. , Storchmann, K. , & Verardi, V. (2012). Expert Opinion and Quality Perception of Consumers. Johnson, C. , Surlemont, B. , Nicod, P. , & Revaz, F. (2005).
Behind the Stars . Cornell Hotel and Restaurant Administration Quarterly , 170. Kim, S. , & Jae-Eun, C. (2010 ).
Restaurant Selection Criteria: Understading the Roles of Restaurant Type and Customers’ Sociodemographic Characteristics. Ohio State University . Kivela, J. , Reece, J. , & Inbakaran, R. (1999).
Consumer Research in the Restaurant Enviornment: Part 2 Research design and analytical methods.
International Journal of Contemporary Hospitality Management , 269 – 281. Luca, M. (2011).
Reviews, Reputation and Revenue: The Case of Yelp. com. Harvard Business School. Mans, Y. (2010 ).
Bayesian Inference. Machine Learninf Foundation , 1 . Michelin. (2011, November 29).
Retrieved from www. michelin. com Talmadge, E. (2008 , August 29). USA Today.
Retrieved from Tokyo Michelin Dispute: http://usatoday30. usatoday. com Upadhyay, Y. , Singh, S. K. , & Thomas, G. (2007). Do People Differ in

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The Network Operating System For Habibi’s Restaurant

The Network Operating System For Habibi’s Restaurant.
Log-on securities are delicate in protecting the computer network. As a restaurant that uses computers to enhance faster communication in a more efficient and less time consuming way must be aware of certain software updates to ensure the safety of the computer services. Defined in Wikipedia (2007), the system must be using the software NOS or network operating system hence this controls networking, the messages that comes like traffic and queues when many users are using the network.
The software does not only aid in the quick access but it also does some administrative functions and has an especial function when it comes to security. Compared to the available softwares like OS’s or Windows XP, NOS run to enhance the optimum network performance and the software is commonly used in local area networks or to a wide area networks but is also applicable to a broader array of networks. NOS are based in the 5 layers of OSI reference model.
The restaurant could use the latest available NOS like Novell Netware, Windows NT and 2000, Sun Solaris and IBM OS/2 to achieve the best performance in the administrative level. Many important programs are protected by NOS like it could provide back-up for processors, protocols, automatic hardware detection and support multi-processing, security measures like authentication, authorization, logon restrictions and access control. Other featured programs are the name and directories, back-up and replication services, internetworking or routing and WAN ports. With the use of these remote access systems the administration could log on and log off efficiently. The NOS also aids in auditing, graphic interfaces, clustering, tolerance to fault and high availability system.

In using the Windows Server 2003 the Active Directory compatibility could be enhanced. There is also better deployment support when it comes to the transition like for example from Windows NT 4.0 to Windows Server 2003 and Windows XP Professional. The security services are answered by changes in the IIS web server. It is rewritten for the enhancement of security.
While the Distributed File System have many functions including the maintenance of multiple hosting of DFS single server , terminal server , active directory , print server , and other programs or services. There are new versions of Windows Server that can be used via the Remote Desktop Protocol for terminal services. This program can have a multiple functions as well as in remote graphical logins for fast performances from the distant server. The IIS as it is used in Windows Server 2003 increases the default security system because of the built in firewall that can break defaults.                                                                                                                               In
March 2005 new improvements and updates were incorporated to Windows Server 2003 like the Windows XP containing users like Service Pack 2. The following programs are the updates for Windows Server 2003. (1) There are Security Configuration Wizard that can enhance the administrator’s research in making changes and security policies. (2) Another program is Hot Patching that allows DLL, the driver and non-kernel patches for a non reboot function. (3)
The IIS 6.0 Metabase Auditing is responsible in tracking or editing of metabases. (4) The Windows XP Service Pack 2 could be effectively converted to Windows Server 2003 by using the Windows Firewall system. With package like the Security Configuration Wizard that can be used by the administrators for more manageable incoming open ports and hence it can be detected automatically because the default roles could be selected. (5) For the support of IPv6, Wireless Provisioning Services is used.
This also builds new defenses against SYN flood TCP assault. (6) Default modes can be turn on when a Service Pack 1 server is booted after its installation, and is made possible by Post-Setup Security Updates , hence it configures the firewall to barricade all incoming connections, and able in directing the user for updates installation. (7) Buffering could be prevented if (DEP) or Data Execution Prevention has to be used. The No Execute (NX) does not allow overflow especially in cases that there is an attack by Windows Server vectors.
The Windows Server 2003 R2 is the newest update with installable features for Windows Server 2003 that includes SP1. The software has many systems of function like (1) Branch Office Server that is very capable in centralization of tools in the administrator like the files and printers, enhancement of Distributed File System (DFS), the WAN data replication responsible for Remote Differential Compression. (2) The Identity and Access Management for Extranet Single Sign-On and identity federation, centralization of administration in extranet application access, automated disabling of extranet access in consideration to the Active Directory account information, the user access logging and cross-platform web Single Sign-On and or password synchronization with the use of Network Information Service (NIS). (3)
Storage Management for the File Server Resource Manager that can have a storage utilization reporting function, enhancement of quota management, the file screening limits files types are allowed and the storage Manager for Storage Area Networks (SAN) for the function of storage array configuration. (4) The Server Virtualization serves in the 4 virtual instances. (5) The SDK for UNIX utilities that gives a full Unix development environment examples are Base Utilities, SVR-5 Utilities, Base SDK, GNU SDK, GNU Utilities, Perl 5, Visual Studio Debugger Add-in.
The Windows Server 2003 contains Datacenter edition which allows an 8-node clustering that could help lessen fault tolerance. By means of clustering, the fault tolerance of server installations is boosted and is accessible. The clustering also supports the file storage that is connected to Storage Area Network (SAN). This could run in Windows and also to non-Windows Operating systems as it can be connected to other computers. To block data’s or redundancy and to achieve fault tolerance, the Windows Storage Server 2003 uses the RAID arrrays for these functions. A Storage Area Network is available in Windows Storage Server 2003 where the data’s are transferred then stored in bigger chunks and not by files. Therefore the data’s transferred are more granular, because of that there is a higher performance in database and transaction processing, while it permits NAS devices to get connected in SAN.
The Windows Storage Server 2003 R2 has a Single Instance Storage (SIS) contained in the file server to optimize high perfromance. The (SIS) can transfer or scan files in volumes moving it to the common SIS store, thereby reducing the storage bulk by 70%. As stated by Couch (2004) installation of data protection systems like the uninterruptible power supplies (UPS), redundant array of independent disks (RAID), and tape backup systems that are provided by Windows Home Server will aid in the maintenance of the network.
References
Wikipedia, 2007. Windows Server 2003. Retrieved on May 10, 2007. http://en.wikipedia.org/wiki/Windows_Server_2003_R2
Wikipedia, 2007. Network operating system. Retrieved on May 10, 2007. http://en.wikipedia.org/wiki/Network_operating_system  
Couch, A. 2004. Network Design System Administration. Retrieved on May 11, 2007.http://www.cs.tufts.edu/comp/150NET/notes/intro.php1

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My Favorite Japanese Restaurant

My Favorite Japanese Restaurant.
I was driving down the road and I was feeling very hungry. So hungry, I could hardly think straight. All I wanted to do was gobble down lots of Japanese food. I could taste the Kung Pow Chicken and smell the steaming rice as I drove my truck. To my delight, I spotted my favorite Japanese restaurant and it was calling my name. Unable to resist, I parked in the parking lot and got out of my truck faster than I ever had before. The building was very old and badly in need of a fresh coat of paint. There were also several roof tiles missing. Not exactly a five star restaurant.
The large sign hanging in the front window was slightly tilted to the left because some broken ceiling tiles were coming out of place. It was hard to miss the brightly lit neon blinking sign that read, “Sunami”. From the front windows, I could see the tables inside and it did not appear to be very crowded. At the entrance of the restaurant, there was bronze statute of a pudgy monk sitting crossed legged with his large belly bulging out and a huge smile on his face. As I stepped inside, my ears filled with the sound of booming noises that came from the customers.
It was obvious from the sound of laughter and chatter that everyone was having a good time. I took a seat at my usual booth, the one with the tear in the old red fake leather. I was such a frequent customer that I could order without looking at the menu, “#13 Kung Pow Chicken”. Moments later, I was approached by a waitress who had the sweetest sounding voice I had ever heard. After I placed my order, I sat in the booth waiting for my food, enjoying the sights and sounds. I took a sip of water, with a slice of lemon neatly stabbed on the rim, then took a deep breath and the most wonderful yet familiar aroma filled my nostrils.

I could not place it but it smelled a little like the Japanese dish I usually order, Kung Pow Chicken. I kept taking deep breaths and turning my head to see where this delicious aroma was coming from. Sure enough, there it was, my platter of chicken and rice brought in by the waitress and it was mine to devour. The wonderful sounding waitress laid down the food and reminded me to leave some room for desert. Right then, desert was the last thing on my mind, all I wanted to do was enjoy my Kung Pow Chicken. I put the first morsel of Kung Pow Chicken in my mouth and wow, it tasted GREAT!
The salt was not too much and the seasonings were just right. The rice as well was cooked to perfection and oh so scrumptious. Fifteen minutes later I was finished with the whole plate of food. I was feeling absolutely stuffed, a little like an over inflated balloon ready to burst. Then I was approached by the waitress again, this time trying to convince me to eat some sushi. I had never eaten any sushi before so I agreed to give it a try. So, she brought some out to me on a black plate, it looked like it was something smashed together into a roll.
I took it apart and felt it in my hand. The raw fish felt cold and slimly. The rice felt very coarse, a little like it had not been cooked thoroughly. I had a bite of the sushi and realized that it was not as bad as I thought. The salmon just melted in my mouth and the rice gave the whole thing great texture. If I had eaten any more I certainly would have burst. Resisting the temptation of delicious looking deserts, I gracefully paid the inexpensive check, left a generous tip for the sweet sounding waitress, then left the best restaurant in town.

My Favorite Japanese Restaurant

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Sole Proprietorship and Restaurant

Sole Proprietorship and Restaurant.
1. 0 Introduction 1. 1 Background of the Study There are lots of beautiful restaurants with expensive food that get big earnings but they’re not properly paying taxes. It can also cause the state or other local government to shut down a restaurant completely if taxes aren’t paid. Other restaurants change their sales for good even before the recession has started. Restaurants have become successful but others fail because of some problems like a bad location, poor visibility, no parking or maybe no foot traffic. These can affect the restaurant’s progress. 1. 2 Theoretical Framework
Mission: To serve great food at a reasonable price The restaurant is a single proprietorship; it has only one owner that provides the total needs of the business. It was established on February 13 2013. The restaurant starts at 6am until 12 midnight. The promos of the restaurant start at 10pm. The menus are based on their fixed menu just like fast foods; they’re not changing their list every day. The restaurant has 5 crew members which serve the customers every day. 1. 3 Statement of the Problem 1. 3. 1 General Problem This study tried to investigate the factors that affect the sales of the Dyulyus crepes and steaks.
It answers the question “How do these factors affect the sales of the restaurant? ” 1. 3. 2 Specific Problem This study also tried to answer the following questions: • How do the employee’s skills affect the sales of the Dyulyus Crepes and Steaks? • Can changes in climate affects the sales of Dyulyus Crepes and Steaks? • How a new build competent restaurant affects the Dyulyus Crepes and Steaks? • Does the weekly menu give a negative effect on the sales of Dyulyus and Steaks? 1. 4 Significance of the Study The Management

This study provides the restaurant the factors and a suggested solution for the problems of the Dyulyus Crepes and Steaks. It can help them to improve the rate of their sales and it gives them some ideas on how to avoid a decreasing value of sale’s rate. The Customer This study gives some knowledge to the customers about the competition and problems that occur on the restaurant. It will provide reasons why some restaurant give some promos and use different strategies on selling their products. The Researcher Working on the research, the researcher gains some knowledge on how to strategize a single proprietorship restaurant.
He becomes aware on how hard to manage a single proprietorship restaurant. The Future Researcher This system can help the future researcher for them to have an idea for their upcoming research. It can guide them in constructing a research paper. 1. 5 Scope and Limitation of the Study Scopes This study focuses only on the following topics: • The factors that affects the sales of the restaurant • The effects that this factors brings on the restaurant’s sales • The suggested solutions on the following factors that gives a negative effects on the sales of the restaurant Limitations
Despite of the following scope of the study, there are things that the study didn’t include. These limitations are the following: • The ingredients or recipe of the restaurant’s menu • The budget and the expense of the restaurant • The solution for spoiled food 1. 6 Definition of Terms The following words are given with meaning for better understandings of this study: • Sole Proprietorship – is a type of business entity that is owned and run by one individual and in which there is no legal distinction between the owner and the business. 2. 0 Review of Related Studies and Literature 2. Foreign and Local Studies Foreign Studies According to the research paper of Syed Saad Andaleeb and Carolyn Conway published at November 3, 2009, the following factors affect the restaurant’s sales. Product quality Because the “product offering” for a full service restaurant is likely to be assessed by evaluating an actual product (the meal) and by where it is delivered (physical place), we decided to separate the tangibility dimension in SERVQUAL into its two aspects: food quality and the physical design/decor of the restaurant. The former has been discussed earlier along with reliability.
From the perspective of physical design, environmental psychologists suggest that individuals react to places with two general, and opposite, forms of behavior: approach or avoidance (Mehrabian and Russell, 1974). It has been suggested that in addition to the physical dimensions of a business attracting or deterring selection, the physical design of a business can also influence the degree of success consumers attain once inside (Darley and Gilbert, 1985). This involves research on the “services cape” (Bitner, 1992) which is the “built man-made environment” and how it affects both customers and employees in the service process.
Thus, we propose that; the better the physical design and appearance of the restaurant, the greater the level of customer satisfaction. Price The price of the items on the menu can also greatly influence Customers because price has the capability of attracting or Repelling them (Monroe, 1989), especially since price functions as an indicator of quality (Lewis and Shoemaker, 1997). The pricing of restaurant items also varies according to the type of restaurant. If the price is high, customers are likely to expect high quality, or it can induce a sense of being “ripped off. Likewise, if the price is low, customers may question the ability of the restaurant to deliver product and service quality. Moreover, due to the competitiveness of the restaurant industry, customers are able to establish internal reference prices. When establishing prices for a restaurant, an internal reference price is defined as a price (or price scale) in buyers’ memory that serves as a basis for judging or comparing actual prices (Grewal et al. , 1998). This indicates that the price offering for the restaurant needs to be in accord with what the market expects to pay by avoiding negative deviation (i. . when actual price is higher than the expected price). We propose that; the less the accordance of the actual price with expectations (negative deviation), the lower the level of customer satisfaction. Local Studies 2. 2 Foreign and Local Literature Foreign Literature According to the article of buzzle published at January 8 2013, the factor that affects a restaurant’s sales is the following: • Demand and Supply • Marginal and Total Utility • Money and Banking • Economic Growth and Development • Income and Employment • General Price Level • Trade Cycles • Inflation • Recession • Exchange Rate Rate of Interest • Government Regulations Local Literature 3. 0 Research Methodology 3. 1 Researched Design The researches are base from the interview with the owner, observation and analysis of the researcher. The data was taken from the owner and was interpret and studied by the researcher. 3. 2 Data Gathering Procedures 3. 2. 1 Preparation The researcher talks to the owner and set a meeting date for the interview. After setting an interview, the researcher observes the transaction process of the restaurant and constructs some questions that can be use on the interview. 3. 2. 2 Interview with the owner
The researcher conducts an interview with the owner. The following details are the coverage of the interview: • Restaurant process • Mission of the restaurant • Menu of the restaurant • Factors affecting their sales • Promo’s of the restaurant • Strategies of the restaurant 3. 2. 3 Analyze the Study The researcher analyzes the given data from the owner and come up with the following factors which include the: • Price of their foods • Employees skills • Seasons/Climate • Promo’s of the restaurant 4. 0 Presentation, Analysis and Interpretation of Data 4. 1 Sample Data 4. 1. 1 Restaurant Menu Cold Crepes
Mango Crepe60 Choco Banana Crepe60 Strawberry Crepe60 Warm Crepes Cheese Steak75 Beef n’ Mushroom75 Chicken Ala King65 Ham n’ Cheese60 Bacon n’ Egg60 Sizzlers T – Bone Steak99 Sirloin Steak75 Pork chop Steak75 Liempo Steak75 Savory Chicken Steak75 Hotdog w/ Egg Steak55 Tapsilog70 Sisig120 Extra Java20 Extra Gravy20 Softdrinks15 4. 1. 2 Interview • What are the promos that this restaurant gives to the customers? Dyulyus Crepes and Steaks gives unlimited rice and free iced tea from 10pm to 12 midnight when you order a food from our restaurant • What are the reasons that affecting the way you sell your products?
The reasons are having other competent restaurants, which give a confusion to the customers which restaurant they will choose to eat in. Another reason is the bad weather which cause a laziness to the customers to go outside and buy from a restaurant. • What solutions do you implement when a new competent restaurant becomes popular? It’s natural in this kind of business, so we just act natural also. We don’t easily get affected and trying to be consistent on our foods. Sometimes we are also implementing an improvement on the recipes. Table 4. 1. 3; Sales of Having a Promo and Without February 18-22, 2013 and February 25-March 1, 2013
Table 4. 1. 4; Sales of hiring staff March 4-8, 2013 and March11-15, 2013 4. 2 Interpretation of Data The interview shows that the bad weather, climate and season can affect sales of the restaurant. In some way having a new competent restaurant near at the subject restaurant can also affect the sales. It just likes decreasing the chances that their products will sell. The table 4. 1. 3 shows that promos can affect the sales of the restaurants. People are always looking for promo which gives them a higher discount. The more the discount on the restaurant the more they will avail on the restaurant. People nowadays are just being practical.
The table 4. 1. 4 shows that hiring of additional employees will affects the sales of the restaurant. In a positive way this factor can increase the sales. Having many employees can contribute more in production and serving customers in a fast way. 5. 0 Summary of Findings, Conclusion, and Recommendations 5. 1 Summary 5. 2 Conclusions The price is a bit expensive that’s why they need to make it more affordable for students with a tight budget considering they only depend on their allowances. The students should also be able to enjoy their promos at their most convenient times and not during midnight where students have already went home.
It’s also wise to add some crew during peak hours to assist the waves of students coming in during their breaks. Offer menus that are applicable or enjoyable with the weather and always keep the food presentable and delicious especially if you know you have a rival restaurant. 5. 3 Recommendations Bibliography http://www. technologyevaluation. com/search/for/sample-thesis-proposal-of-hrm-students. html http://www. ehow. com/way_6170764_thesis-ideas-management-degree. html Appendices ———————– [pic]

Sole Proprietorship and Restaurant

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Subway Is the Better Fast Food Restaurant.

Subway Is the Better Fast Food Restaurant..
COM155 Subway Is The Better Fast Food Restaurant. Living in this crazy world that is today, where family dinners consist of whatever fast food restaurant is on the way home from work. According to the Center for Disease Control and Prevention, it is no wonder why 33% of American adults and 17% of American children are obese. Subway and McDonald’s are the two giants in the fast food world. They have both fans and boycotters. However Subway is a better fast food restaurant than McDonalds, due to Subway’s children’s meals choices, advertising, amount of locations and nutrition.
Advertising is the way that companies bring in customers. Advertisements can make mouth water and the consumer crave what the advertisement is offering. Subway has an advertising campaign that offers a “limited time” deal where the consumer can get a certain type of Foot long sandwich for five dollars. The deals last a month long. At the end of the month the sandwich is switched out and another one is put in its place. McDonald’s has a similar deal. They come out with specialty sandwiches or burgers every few months for example the McRib which is only three inches and cost four dollars.
McDonald’s advertises to the younger consumers while Subway advertises to a “healthier” consumer. Both ways of advertising are far and legal. However no parent wants to deal with their child, which has just seen an ad for a “Happy Meal”, throwing a temper tantrum because they do not get to have a “Happy Meal. ” Both companies are bringing in consumers in the masses. McDonald’s and Subway have kid’s meals. This is a meal that has a smaller portion meant for a child. The Subway “Fresh Fit” kid’s meals have a choice of “mini sandwich” which is three inches, and the child’s choice of a side and a drink.

The choices include: chips, apple slices, or a cookie for the side and three different kinds of milk, juice, water, or a small soda for the drink. The calories range for these meals is from 150 to 220 calories per meal with the average meal being 208 calories. McDonald’s “Happy Meal” comes with a burger, or chicken nuggets, a “kids” fry, apple slices, and a drink. The drink choices are two different types of milk, juice or soda. The calories range for these meals is from 320 to 430 calories per meal with the average meal being 376 calories. That is almost double the amount of calories than the kid’s meal is at Subway.
As a parent, McDonald’s “Happy Meals” have too many calories and are making today’s kids fatter than ever. The amount of locations and sales are important to any company. Heller (2011) noted that Subway is now the largest fast food company in the world. It has 33,749 locations all over the world, while McDonald’s has 32,737 locations. However by the amount of sales McDonald’s in the largest. McDonald’s has reported that they have 24 billion dollars in sales a year. Subway posts sales reports at 15. 2 billion dollars a year. So why is it that a restaurant that has more location has less reported earnings?
The cost of subway’s food is more expensive. When a company buys fresh food versus frozen foods, the earnings go down because the fresh food costs more money. On top of that Subway would rather make a little less profit and get a better product to its consumers that is healthier for them and that cost the same amount of money than a place that is not as nutritious for them, like McDonald’s. The menu options and nutrition are very different at these two places. Subway has choices like sandwiches, salads, and soups as a main course, while McDonald’s has burgers, chicken pieces and salads as a main course.
The sides for these two places are similar with things like apples, yogurt and cookies. Nevertheless they can be very different as well with McDonald’s carrying things like fries, ice cream while Subway Choices to carry things like baked chips. As for drinks McDonald’s carries: soda, water, tea, milk, juice, and coffee. Whereas Subway carries soda, water, juice and milk. With all these options the choices are endless, however so are the calories. So let’s look at just the main course. When a consumer orders a meal from Subway they are looking at a range of 230 calories to 600 calories for just the sandwich with an average of 391 per sandwich.
At McDonald’s the same consumer ordering a meal is looking at a range of 250 to 800 calories for just the burger with the average of 444 calories per sandwich. Now if this consumer does not just eat a burger or sandwich, which most consumers eat a whole meal, then they are looking at close to 1000 calories per meal at McDonald’s and 600 calories at Subway. Concerning menu options and calories the clear winner is Subway. McDonald’s or Subway is the million dollar question. McDonald’s with its deep fried and frozen foods can do nothing but add more fat to an already obese country.
Subway could help Americans out of their obesity problem, with their fresh healthy foods. After all the talk about children’s meals, advertisement, amount of locations and reported sales, and nutrition it is easy to see why Subway it the healthier and smarter fast food choice that more Americans should be making. References page Center for Disease Control and Prevention at www. cdc. gov Overweight and Obesity, Data and Statistices, U. S. Obesity Trends February 27, 2012 Laura Heller, Subway Is Now Bigger Than McDonald’s, March 08, 2011 www. dailyfinance. com

Subway Is the Better Fast Food Restaurant.

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Report on Feasibility Study to Start a Restaurant

Report on Feasibility Study to Start a Restaurant.
Waste Disposal • Periodically inspect for leaky dumpsters and compactors. If dumpsters are leaking, call the leasing company to repair or replace dumpsters. • Cover dumpsters and other waste containers to prevent stormwater from entering the container. • Never dispose of waste products, such as food or liquid wastes, to storm drains. Donate edible food to a food donation bank, participate in food waste composting programs, contact an animal feed company or dispose of food waste in a trash receptacle. • Never wash down dumpsters or dumpster areas with a hose.
If a dumpster must be cleaned, contact the dumpster leasing company. Use dry clean up methods to wash dumpster area or use other Best Management Practices (BMPs) to clean dumpster area to prevent wash water from flowing to the storm drain system. • Improper handling and disposal that creates a discharge to a storm drain is illegal. Both the company and individuals responsible are subject to civil and criminal prosecution. Grease Handling and Storage • Do not pour cooking oil or grease into sinks or floor drains, or into a parking lot, stormdrain or street. Dispose or recycle cooking oil and grease through a licensed waste grease hauler or licensed grease recycler. Search for grease haulers and recyclers under “tallow” in the Yellow Pages. • Service oil/grease interceptors at least monthly. For an oil/grease interceptor to function properly no more than 1/3 of the depth of the interceptor should be a floating grease layer and no more than ? of the depth should be sediment on the bottom of the interceptor (www. oracwa. org). • Under-sink grease traps should be serviced at least weekly, more often if the grease trap is more than 50% full (www. racwa. org). • Practice dry clean up. Use scrapers to remove food wastes from serving ware, pots, pans, grills, and cooking surfaces prior to cleaning them with water. Dispose of food waste in a trash receptacle, send to an animal feed company, or donate edible foodstuffs to a food donation bank. • Use food grade paper to soak up oil and grease under fryer baskets. Dispose of soaked paper in a trash receptacle. • Improper handling and disposal that creates a discharge to a storm drain is illegal.
Both the company and individuals responsible are subject to civil and criminal prosecution. Pavement and Floor Cleaning • Keep parking lot, drive through, and dumpster areas clean and remove accumulated debris. Use dry methods for spill cleanup: such as sweeping instead of washing; the use of rags, cat litter or another type of absorbent; place trash and solid waste into dumpsters. If you mop up a spill, dispose of mop/washwater in indoor janitorial/mop sinks. • Do not hose down pavement or any outside area to the storm drain. Use a BASMAA certified surface cleaner (www. ity. palo-alto. ca. us/cleanbay/cbb. html) to wash sidewalks, drive-through and parking lots. Your employees and your contractor must use BMPs to prevent washwater from flowing to the storm drain system. • Never pour or sweep wastewater from restaurant floors out the back door, or into a gutter, stormdrain, or creek. Dispose of mop/washwater in indoor janitorial/mop sinks or toilets. • Improper handling and disposal that creates a discharge to a storm drain is illegal. Both the company and individuals responsible are subject to civil and criminal prosecution.

Equipment Cleaning • Clean floor mats, grease filters, grills, garbage cans and other restaurant equipment in a janitorial/mop sink, inside floor drain, or other designated wash area that flows to the sanitary sewer system. Talk to your local sanitary sewer agency for requirements. Equipment cleaning washwater shall not flow to the storm drain system. • If your restaurant uses a contractor to clean floor mats, exhaust hoods, or any other equipment, check to be sure that they are not allowing washwater to flow to the storm drain system.
The restaurant is responsible for contractor actions. • Check roof top exhaust fans and flumes at least weekly. Place an oil collection tray under rooftop exhaust fan shrouds to collect cooking oil and grease and empty the shrouds weekly. • Do not clean equipment in food preparation sinks. • Improper handling and disposal that creates a discharge to a storm drain is illegal. Both the company and individuals responsible are subject to civil and criminal prosecution

Report on Feasibility Study to Start a Restaurant

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Approximately 250 words

Total price (USD) $: 10.99