Restaurant

“The Coffee Hall” will provide a casual light snack dining facility outlet. The core of the product is coffee – in every variety and form. The dining service will be offered amidst a unified team spirit amongst the crew and personnel. Consistency of overall service conduct will be based on a standard operational procedure and culture. The warmth, efficiency and effectiveness of the service will be immediately felt as soon as the guest walks in until they decide to come back again.

This means that after-sales and follow-through sales service will be implemented. Paramount to the strategy of “The Coffee Hall” is maintaining, sustaining and continuously uplifting the quality of food, drinks and coffee through rigorous routine check and impeccable maintenance of equipment and premises. The calculated and maintained temperature suitable to sustaining quality of food raw materials in refrigeration or otherwise will be impeccably observed. The menu of “The Coffee Hall” will be redesigned every 6 months.

What will compose the menu would be a variety of coffee and tea preparations; snacks like sandwiches, delicacies and pies; fruit drinks and shakes. For every menu change, a food taste laboratory will be conducted. This will be an opportunity to simultaneously hold public and customer relations by means of invited selected, regular guests to take part in food taste tests of new menus, like, a new sandwich mix. The menu will be presented in a single panel board that will be artistically and aesthetically designed.

This will be an efficient and expeditious way of food and item selection. The food and drink mix will all be in accordance with the guidelines of the food authority with regards to health considerations. The stock and inventory of raw materials; ingredients; dining supplies and consumables will be conducted every 25th day of every month. Purchasing and replenishment of the same will be conducted in accordance to inventory levels and done every 30th day of every month. Also read 

The functional maintenance check of equipments and appliances and any refurbishing or repairs will be conducted during the 5th day of every month. This will be conducted through overnight work. Daily housekeeping, hygiene, cleanliness and waste management activities will be held twice a day: half an hour before opening time and up to one hour after closing time. Waste disposal will be executed in accordance to the strictest health standards through a waste repository to be constructed by the utility room where cleaning materials are kept.

There will be two restrooms/washrooms to be built: one for the female gender and one for the male gender, together with a separate baby changing cubicle. Within the premises of “The Coffee Hall” camaraderie, confidence, even confidentiality will be the ambiance to be exuded. They will generate the feeling of being within their personal dining table of a home away from home. The coffee shop will ensure it meets customer expectations even up to the littlest anticipation of how many tissue papers will be sufficient for each use.

“The Coffee Hall” therefore recognizes the importance of customer relationship management. From the basic “smile”; “thank you”, “may I help you” – this involves anticipating and creating needs. This aspect of the service of “The Coffee Hall” will ensure the customization of products and services of the business that will endear customers to feel at home. The objective is to make sure that they come back again and again that will eventually establish “The Coffee Hall” as their sanctuary, their place of relief, their place of safety and security. (Moore & Longenecker, 2008:348-369)

It was the night of my dad’s birthday that my godmother Jill explained how she had free air miles, and wondered if there was somewhere I’d most like to visit? Jill had already invited my mother to go with her. I replied, “I’d love to go anywhere”. “What about you where would you like to go the most,” I said. Her answer to this was “I would love to go to Rome” and I said, “That’s where we should go”. By the time we got to the airport I was feeling rather hungry. I kissed and said good-bye to dad. Jill, mum and I waved goodbye to dad and headed in to the airport.

Once we got in side it was really busy. It was hard to get through the people queuing up waiting to check in, so we squeezed through the people to the right checking desk. As we waited for our turn, even though it was busy we got our tickets and passports ready to show the lady behind the desk. When we finally made it to the desk we handed in everything and we where checked in in no time. After doing this Jill led us to the exclusive lounge. This is because she uses this airline a lot, which means she can sit in the lounge and have food and drink depending on what time of day it is.

Here we waited and ate our breakfast before we were called for boarding. After an hour and half’s wait we were called to board our flight. I grabbed my case and braced my self for the flight as we walked to the boarding area. We showed our tickets at the boarding desk and walked down the tunnel to the plane and took our seats. As I sat there looking out through the small window I started to feel nervous, but it was ok because mum and Jill reassured me. However, I was still a bit nervous and I found it hard to breathe as it was quite packed.

When we started to takeoff I could feel my heart pounding in my chest and felt as if was going to pass out but luckily I didn’t. I stared out the window as the land below became smaller and smaller. A little while in to the flight they hostesses came round with food and drinks for us, which was really enjoyable and tasty. For the rest of the flight I fell asleep and by the time I woke up we were in the motion of landing. Once we had landed and it was safe to leave our seats we left the plane and went to collect our cases.

Then we boarded the airport train, which took us to the main train station where we went on a train to Rome. When we arrived at Rome’s train station we had to walk down along platform, which was very busy, and we had to avoid being trampled by the herds of people that were heading towards us. Luckily once we were outside the train station we didn’t have far to walk before we were at our hotel as it was only a couple of roads away. When we arrived at the hotel we went straight to the front desk to sign in and get the key to the room we were staying in. We took the lift to the third floor.

Mum opened the door and I went in first and sat my case on the floor. Jill and mum followed after me. Jill and mum decided it would be a good idea if we unpacked and have a rest before we went out for our meal. We walked down the stairs to the ground floor and handed our key in before we left the hotel. As we walked we discussed where we were going to eat. Jill suggested that we eat at the restaurant just round the corner and that’s where we went to eat that night. When we arrived there was an old man playing beautiful Italian music on his violin. We sat out side, as it was a warm night and there was good music.

Jill tried to order dinner in Italian but to our surprise the waiter spoke better English than we did. For our appetiser we had thin dried ham and juicy orange melon. I wasn’t sure about it but once I tasted it was really delicious. The second course I had pizza, which was delicious also because it had a buttery cheese topping on a really thin crisp base. By the time we had finish our meal it was late and we were all tired so we went back to the hotel to sleep. The morning after arriving in Rome my deep sleep was interrupted by the loud chiming of the church bells.

I got up and went to see mum and Jill in the other room. I went into their room. They looked at me tiredly and I smiled at them. I said morning and went into the bathroom. When I came out they were dressed and ready to go down and have breakfast, so I changed into my clothes and followed them down to the restaurant. After we had eaten we went back to our room and got our things ready for the day ahead. Mum and Jill had planned what we were going to see the night before. The first thing we were going to see was the Trevi fountain and that’s where we headed.

When we arrived at the Trevi fountain it was swarming with people selling goods, advertising their restaurants, people who giving tours and people who had just come to see the fountain. Once we were closer I understood why there were so many people who had come to see the fountain. It was a wonderful and beautiful sight. The sculpture and the size were amazing. But there was one thing missing which would of given the full affect of the fountain ‘the water’. There was no water to be seen in it at all because it was being cleaned. We took a few pictures and headed to the next thing on our list, which was The Spanish Steps.

When we arrived there the first thing that grabbed our attention were the monumental steps. As I looked up the steps I could see the church of SS. We walked up the steps to the church and had a look inside. After looking round the church we come out and walked back down the stairs and headed back to the hotel. As headed back we past the Trevi fountain that was now full of water and as it had gotten dark it was all lit up. This made it even more beautiful than be for and we stood and looked at it and toss a coin into the water of the fountain and made a wish.

Over the next four days we were woken up at seven in the morning to the church bells chiming and going out at about half nine. We visited many of the main tourist attractions such as, Vatican City where we saw St. Peter’s church and walked up the 320 steps to the top of the building, which was hard work, but the view was breath taking. We also walked around St Peter’s square where people were having tours into The Vatican, which we joined. Inside The Vatican it was huge and the detail and sculptures were incredible. We also visited the Sistine Chapel after it had been restored to its original colours and the paintings were astonishing.

When you looked up at the ceiling you could tell that each painting got bigger and bigger. This is where Michelangelo realised that the first scene was too small and made the next one bigger and so on. Then we went to The Colosseum where they were restoring it to its original state. But they’ve had to redo I what they had done because they had restored it wrong. We walked in and around The Colosseum where we took pictures and took in the remarkable building. We went from there to The Roman Forum where the remains of ancient Temples of all ages were still standing at incredible highs.

The next thing we visited was the Monument to Victor Emmanuel ll. The size of this monument was the size of the houses of parliament. Then we went in to the Pantheon, which is also a monument. As we went inside this building the sculpture was startling. When I looked up, I noticed this hole in the roof that actually lets in the rain when it does. Following the Pantheon we visited Piazza Navona. This is a square with three big fountains going down the middle of it. We also visited the Villa Bognese garden, which was enormous.

We walked through the garden as the sun shone through the leaves on the trees which sent a warm happy felling though my body. It such a beautiful day we found a mini restaurant in the garden, which we sat out side of with a cold glass of water each. We walked around the garden we notice that the pond had lots of terrapins rest on rocks in the sun. We took a few pictures of them and then sat by a little fountain and rested in the shaded to cool down. We on through the garden and found our selves out side of a zoo. We then decided to sit down and read a book but Jill when to sleep instead.

Once we were relaxed and hungry we went into the town and had lunch. When we had finished our lunch we head back to the hotel. After visiting each of these places we would have meals at different Italian restaurants where we ate proper Italian foods and wines. The food was filling and really got you taste buds tingling. Jill and I had Italian ice cream whenever we had the chance. We tasted all sorts of flavours which where really yummy. At the end of our trip we still couldn’t speak great Italian but we all enjoyed our selves. We will treasure the time we had there.

System wide sales. They operate over 30,000 restaurants, around 420,000 workers In more than 100 countries on six continents. McDonald’s sells various fast food.
Items and soft drinks including, burgers, chicken, salads, fries. Breakfast meals and ice cream and etc. Objectives: 1. To be able to serve well to customers by providing best quality of food and service. 2. To increase the business capacity to produce more foods or provide better or greater service, 3. To become better public Images of fast food. 4. To become greater brand name and Image that will Increase more franchises. 5.

To be a social responsible company and provide good returns to shareholders. Vision and Mission Statement: Vision Statement To be the world’s best quick service restaurant experience. Being the best means providing outstanding quality, service, cleanliness, and value, so that we make every customer in every restaurant smile. Mission Statement To “be our customers’ favorite place and way to eat. ” Our worldwide operations have been aligned around a global strategy called the Plan to Win centering on the five basics of an exceptional customer experience – People, Products, Place, Price and Promotion.

We are committed to Improving our operations and enhancing our customers’ experience. External Audit: Opportunities I Threats I 1. Growth of the fast food industry. 2. Expansion in other countries, especially in Latin America, China, and other Asian countries. 3. Increasing trend on healthy food/ products (Especially Low calorie products) approved by FDA. 4. Low price food that will attract to the customers. 5. Freebies and Discounts. 6. Conversion of other quick-service restaurants into franchises. 7. More playgrounds for the children in more restaurants. (should be enough space for that).

This plan is designed to report the external and internal factors that will influence the company’s success in Haiti market. The topics covers in this plan include situation analysis, marketing strategy, tactical programs, implementation and budgets in carrying out the marketing activities which differentiate the business and product offering from our competitor and marketing strategy that drive the business to earn above average profit. 3 Company Summary 3. 1 Company Overview Seoul-Roy is a Haiti based restaurant serving Korean cuisine, the name Seoul-Roy is easy to remember and easy to pronounce.

Seoul reflects the theme of the restaurant for serving Korean cuisine which is a famous destination in Korea, a megabits with a population of over 10 million and a leading global city in the world. Furthermore, “ROY’ means “Delicious” in southern Thai dialects, to have a name meaning “Delicious Seoul”, conveyed the message that the restaurant having very high standard food. The restaurant name Seoul-Roy will surely leave an impressive memory in potential customer first impression that will attract the customer to visit the restaurant for the first time.

Seoul-Roy will be operating seven days a week inclusive public holiday in operation 365 days throughout the year to ensure that customers have the opportunity to enjoy our delicious whenever they feel like it. Seoul-Roy is a medium size restaurant enhanced with cozy, comfy, friendly, and appetite tempting atmosphere for patrons through its modern contemporary casual dining style to unearth the feeling of refreshing and energize to dinners. The facility will be divided into indoor area for customer that is seeking cool comfy ambient and outdoor area for customer seeking a breath of fresh air.

The café will feature seating for approximately 100 patrons, desert bar, water fountain and liquor bar. 3. 2 Location This restaurant is planned to be situated at the empty land on Outthinking Road, n Clonk Rein area which is approximately 500 m from Tests and Prince of Songbook University. With hundred and thousand of local resident, university student and shoppers from other suburb visiting this area on everyday basis, it does instigate this area to be the perfect sites in town.

Page | 2 Heretofore, I nonviolent Road Is one AT ten major connector Detente ten roads on the external circuit to the Haiti city which have high traffic concentration. In spite of this, there is ample parking space along the road that makes it handy for by passer to stop for dine in and appear to be a profit potential site. Moreover, the rent in this area is much cheaper comparing to the retail shops in major shopping complex such as Tests, Big C, Lee Garden Plaza and Central. 3. 3 2. Objective The objective to startup Seoul-Roy includes the following: A. B. C. D. E. Become premier food franchise serving fusion of Korean food and Thai Food. Provide highest quality fresh and delicious food. Ensure that every prospect in promoting “Seoul-Roy’ brand are explore and implement. Maintain and expand every possibility to achieve outstanding reputations. Create an ideal working environment for employee in promoting good communication and great team work. F. Achieving profitable investment return between 4-6 years. G.

Achieving total daily customers of 7,000 patrons/month by the end of second year of operation. The objectives of marketing activities include: 0 To introduce Korean Cuisine to Haiti community and Songbook Province area. 0 To attract 50% of the target market and forecast potential customer. 0 To be perceived as the cleanest restaurant in the region. 0 To be perceived as restaurant serve delicious, quality, and tasty Korean cuisine in the region. 3. 4 2. 2 Vision and Mission Seoul-Roy mission is to bring to the market finest, freshest, and tastiest Fusion

Korean cuisine that is inspired by a combination of Korean and Thai cuisine in the Haiti. In conjunction to Seoul-Roy high standards of quality and cleanliness will ascertain Seoul-Roy growth into a reputable premier Korean cuisine in Haiti. The mission of Seoul-Roy includes the following: Page | 3 To bring to the market finest, freshest, and tastiest Korean cuisine. To ensure that all foods are serves to its highest level of freshness, nutrition, and gastronomic. To ensure that all order are serve with efficiency and effectiveness.

The value proposition that the target market will pay for this 50% premium price is the superior customer service experience and high quality Korean cuisine. The company will ensure that the restaurant is always has a clear proposition of the claimed benefit for the services and products. In this, the company will always monitor the quality of the food produce to Page | 4 Seoul-Roy marketing Plan ensure mouth watering experience is offered to the customer and consistently advertise on the value proposition of the restaurant through advertising media. Situation Analysis Situation analysis involves evaluating the situation and trends in of Korean Cuisine in Haiti City which defines and interprets the state of the environment of the organization. A situation analysis provides the context and knowledge for planning and achieve above average profit for the organization. The analysis describes Seoul- Roy competitive position, internal environment, external environment and critical issues.

In portraying a clearer understanding of the situation of Korean Cuisine industry in Haiti, the report further outline SOOT (Strength, Weakness, Opportunities and Threats) analysis of the organization. The situation analysis includes in this marketing plan includes: 0 0 0 External Environment Internal Environment SOOT Analysis 5. 1 External Environment The external environment affects firm growth and profitability which also a condition that creates threats and opportunities for firms that have major effects on organization strategic actions.

The organization understands of external environment coupling Walt Knowledge on Internal environment Tort Its villous to develop Its mission and to take actions that result in strategic competitiveness and above- average returns. As shown in Figure 1, an organization’s external environment is divided into three major areas which include the general, industry environment and competitor environment. The general environment is composed of dimension of broader society that influences an industry.

As a result of this, the economic and population growth of Haiti will increase very rapidly. An increase people migrating to Haiti City coupling with vivid economic outlook of the city, it is righteous decision in investing in food business in Haiti City. Economic growth and population growth nutrient to better population income and demand for food as basic needs of life, therefore investing in Seoul-Roy will prove to be a successful investment. 5. 1. 1. 3 Socio-cultural Over the past decade, Korean Wave started to sweep across Asia country.

The wave started with the popularity of Korean drama, Korean Language, Korean Cuisines and Handbook, the traditional Korean dress. CNN describe this phenomenon as kind of a syndrome where Asian people love to enjoy Korean stuffs. The Korean wave in Thailand got underway back in 2005 with “Dad]engaged”, a sop opera about the first female royal physician of Koreans Jones dynasty. The series gave Thailand a taste for traditional Korean culture, including Korean court cuisine and traditional medicine.

Inevitably, Korean cuisine became popular and Korean culture started getting attention. As increasing growth of Korean Wave sweeping across Asia region and Thailand in particular, the startup of Korean Cuisine in Haiti which in the fourth densest city in Thailand will prove to be successful investment. 5. 1. 1. 4 laconically The increasing growth of electronic ordering system in the hospitality industry to increase employee efficiency and effectiveness has exerted a technological stress on he new establishing restaurant.

Seoul will adopt ‘Gourmet Restaurant Management system standard, optional and hardware modules to manage the smooth flow of restaurant operation, promotion activities, member service and inventory management. The adoption of gourmets will enable Seoul-Roy to manage it cost effectively, carry out promotion activities smoothly and service member efficiently. 5. 1. Competitor Environment Hatchway’s Korean Cuisine industry is still emerging, there is only one competitor in the market, Domino located in Diana shopping complex which serve Korean BBC cuisine.

Of course there will be minor modification on the taste of the food to suite Thai culture appetite or definition of delicious food. In spite of this there are many competitor in the market if considering Thailand as a whole, this competitor includes: 0 0 0 0 0 Hanging restaurant Sang Goon Restaurant Slang BBC Buffet Drum Restaurant Adored @ Korean Town 5. 1. Industry Environment Although there is only one establishment providing the similar service to the market in Haiti, it is important that Seoul-Roy is establish soonest possible to be the market leader in this region before any competitors enter the market.

In Haiti city, the Korean Wave Syndrome has Just sweep the communities, It is essential that this company is born in nearby future in ensuring company market competitiveness. 5. 2 Internal Environment Resources, capabilities and core competencies create the foundation of competitive advantage. Resource can be classified into two main categories include tangible and intangible resource, it have to cover spectrum of individual, social and organization to Wylye competitive advantage. Capableness exalts when resources nave Eden purposely integrated to achieve a specific task or set of tasks.

Capabilities are often based on developing, carrying, and exchanging information and knowledge through people in an organization. Core competencies are capabilities that serve as a source of competitive advantage for an individual or organization over its competitors. 5. 2. 1 Resource Resources consist of two components, one is tangible and the other is intangible. As the company is currently in the preliminary planning stage, the company only have tangible asset of Baht 20,000,000.

The intangible asset consists of the knowledge and management capabilities. Furthermore, the company group of people possesses period innovation, interest and passion in the Korean food. Although in the initial establishing stage the company has to hire a professional chef from Korea in designing the menu, Seoul-Roy management personal inclusive the chairman of the company will continuing learn the technique of Korean Cuisine culinary skill in mitigating these threats of skill impotency and dependence on external resource.

Page | 9 5. 2. Capabilities Although the company is currently in the preliminary planning stage, the capabilities that the company possesses include: 0 Management Information System The many possesses effective and efficient data collection and information management system that will surely increase the effectiveness and efficiency of the company staff.

Management The company has the ability to envision the future of Korean Cuisine in Haiti city, background in business management, years of experience in hospitality industry and information technology will be a competitive advantage in managing the company effectively. 5. 3 SOOT Analysts Strength 0 0 0 0 0 0 Seoul-Roy exterior is tidy and clean. Food price are delicious and tasty. Offer a good choice of menu variation. Knowledge in Business Management. Seoul-Roy employs well-trained staff.

Financial resource Weakness 0 Seoul-Roy is newly established in the market. 0 Low profit margin. 0 Absence of important skills. 0 Management. Opportunities 0 Growth in Haiti population. 0 Increasing influence of Korean Wave in Thailand. 0 Haiti as centre of economics and tourism in Southern Region. 0 Economy growth of Haiti ensures long-term profitability. Threats 0 Stable of political unrest in Southern region. 0 Decreasing influence of Korean Wave. 0 Economy down-turn of Haiti city.

As a husband and Father of two children, I’d like to say I’m an expert on McDonalds, especially the modern day McDonalds which is a lot different than when I was a kid. Today, McDonald’s is practically everywhere in the world and is a part of their cultures. The explanation of McDonald’s success can be derived from many things, but the ones that stand out are first their branding. They have been around for over sixty-five years and that certainly helps with branding. As of today, McDonald’s success in the public’s eye is that they have quality food at a low price that is given to the customer quickly with great service and clean facilities.

The planning, organization, leadership and controlling by McDonald’s are about as cutting edge as you can get when it comes to fast food restaurants. I’m going to talk about these four points and they will tell you why McDonald’s is the number one fast food chain in the world. The McDonald’s chain is composed of company owned restaurants as well as franchised restaurants which make up over sixty-five percent of the operating McDonald’s outlets. Now because of this many of the restaurants are controlled and run separate from one another.

McDonald’s is not just around to gain profits, but to survive not only the American recession, but also the global market. They strive to be the best employer for people in each community around the world, deliver operational quality to their customers in each and every restaurant and achieve profitable growth by continuing to expand their brand and using their strengths to continue to be innovative and take advantage of modern technology. So yes, McDonald’s knows what they are doing, but that wasn’t always the case. Back when they first opened, they were only open for lunch and dinner.

So approximately from 7:00 a. m. to 7:00 p. m. and they did well, but today most McDonald’s restaurants are open twenty-four hours a day. Many fast food chains have copied this idea in order to keep up with McDonalds. From a planning standpoint, McDonald’s is always coming up with innovative ideas to continue to their branding. When you watch a couple hours of television in the evening, no matter what channel, you are going to see a McDonald’s commercial. They are typically very fresh and memorable and that’s without a doubt on purpose.

The planning that goes into McDonald’s marketing is to always be two steps ahead of their competition. You also probably can’t help but see at least one billboard from McDonald’s on the way to work. Again, this to McDonald’s in your head for breakfast, lunch and dinner. Another big part of McDonald’s planning is to stay modern. Our American culture has gotten increasingly obese over the decades and McDonald’s takes a lot of heat for this. This is why they came up with their healthy menu a few years back so people had the choice to eat healthy.

I believe another big part of McDonald’s planning is to tap into markets that they haven’t reached before. Sure McDonald’s has been serving coffee for years, but who doesn’t like a good cup of Starbuck’s coffee? I know I love my Starbuck’s in the morning and this is where McDonald’s decided to tap into the gourmet coffee drinker market recently by coming up with the McCafe. They now serve frappuccinos, gourmet coffee and iced coffees. This was brilliant in my opinion because now when you go to McDonald’s in the morning for your Egg McMuffin, you can now get a Starbucks quality gourmet coffee.

McDonald’s has done very well with this addition to their menu and this is why McDonald’s has been and will continue to be the number one fast food chain in the world. As far as organizing, McDonald’s has franchises all over the world now and they continue to grow at a blistering pace. Their goal is to make sure that globally, each restaurant caters to specific cultures. What is on the menu in my southern California McDonald’s is different that say a McDonald’s in Europe. Having been stationed in Germany, I can definitely attest to this. So organizationally, McDonald’s continues their success by globally rganizing and implementing innovations to each of their franchises all over the world. Even the McCafe, as new as it is, is launching in McDonald’s franchises across the globe. Leadership is vital the McDonald’s success. Without strong leadership, who knows what would have happened to the McDonald’s brand. In 2001, the Human Resource Design Center for McDonald’s Corporation initiated the development of a special leadership development program for a select number of high potential managers identified as candidates for possible promotion into a key role in its system, that of regional manager.

The program was entitled “McDonald’s Leadership Development Experience”. This program, now twelve years young, is breeding leadership within its own walls. Having read about the program, it’s very extensive and well thought out and this is just one of the reasons why McDonald’s continues to have strong leadership. Now as far as McDonald’s controlling is concerned, they do have very strict controls and guidelines in place to ensure that all of their restaurants are uniform. This is really one of the qualities that separate themselves from the competition.

The strict controls in place for each McDonald’s franchise don’t just apply to the ones here in the United States, but all over the world. Things like uniform restaurant hours, quality control standards and strict hiring criteria for employees are just a few of the things that McDonald’s has in place to ensure that all of their restaurants in the world have a high standard of excellence. McDonald’s has been successful for quite some time now and the four points I just wrote about are some of the reasons for their success. McDonald’s will continue to be innovative and hold a high standard of excellence.

I be in twenty year there will be new and exciting products from McDonald’s as they continue to be the number one fast food chain in the world.

Reference:

1. McDonald’s 24/7; By focusing on the hours between traditional mealtimes, the fast-food giant is sizzling, by Michael Arndt. Business Week. New York: Feb 05, 2007. , Iss. 4020; pg. 64, retrieved at 07/22/2010 from: http://www. businessweek. com/magazine/content/07_06/b4020001. htm Helm, B. (2010).
2. Ethnic Marketing: McDonalds’ Is Lovin’ It. Bloomberg Business Week, retrieved May 15, 2011 at http://www. usinessweek. com/magazine/content/10_29/b4187022876832. htm A Golden Recipe for McDonald’s Europe, by Kerry Capell(2010).
3. A Golden Recipee for McDonalds’ Europe. Business Week (on line), New York, July 18, 2008, retrieved at 07/200/2010 from: http://www. businessweek. com/globalbiz/content/jul2008/gb20080717_293203. htm Patton, L. (2011).
4. Ronald McDonald Sidelined as Chain Toutes Lattes. Bloomberg Business Week, retrieved May 15, 2011, at: http://www. businessweek. com/news/2011-03-02/ronald-mcdonald-sidelined-as-chain-touts-lattes. html

1. The principal purpose of food and beverage planning and control systems is

• to avoid excessive costs by reducing waste and other forms of loss to a minimum, without sacrificing the quality or quantity of the food which goes to the customer.

2. An effective control procedure will serve other purposes as well:

• aid in developing popular menus
• aid in improving the quality of the product
• aid in pricing for profit

The Flow of Costs Through the Various Food and Beverage Activities

1.Basic Operating activities

• Purchasing
• Receiving
• Storing
• Issuing
• Pre-preparation (butchering, vegetable cleaning etc. )
• Portioning
• Preparation (cooking, baking, salad and sandwich making, etc. )
• Service
• Accounting and sales

Study Highlights

Food and Beverage costs in the majority of restaurant operations represent the largest single expenditure of the revenue.  Food and beverage costs are influenced by the way the various activities such as purchasing, receiving, storing, issuing, pre-preparation, preparation and accounting are performed. Food and beverage control procedures should serve as effective “tools of management” to aid in the control of costs.

They should be designed in such a way that the most effective allocation of time is made to the planning, comparing and corrective action phases of control, with the emphasis on planning. F&B control systems must be effectively used by management before they can be a valuable aid in the control of costs.

F&B control systems are supported by various types of “standards: established by management e. g. , standard purchase specifications, standard portion sizes, standard recipes, etc. F&B control systems should be simple and flexible. Management is responsible for cost control, and should make use of every tool and technique at its disposal in order to keep costs in line with what they should be.

In large, complex F&B operations, management is given cost control assistance in the form of staff specialists such as a food and beverage control office. ? In small F&B operations, the manager and his operating staff must alone maintain the necessary planning and control procedures as part of their day-to-day responsibilities. Four Basic Operating Procedures:

1. Food Purchasing, Receiving, Storing and Issuing

The primary objective of each of the basic operating procedures should be kept in mind during this study

• Purchasing: to obtain the best quality of merchandise based on established specifications, at the best possible price.
• Receiving: to obtain the quality and quantity of merchandise ordered and at the quoted price.
• Storing: to maintain adequate stocks of merchandise on hand, and to avoid loss through theft or spoilage.
• Issuing: to insure proper authorization for the merchandise to be released and to properly account for each day’s issue.

Standard Purchase Specification

• A purchase specification is a concise description of the quality, size, and weight or count factors desired for a particular item
• Management establishes standard purchase specifications based upon a thorough study of the menu needs and their merchandising and pricing policies
• The purchasing agent, the purveyors of the company, and the company’s receiving clerk should each have a set of the established specifications
• Purchasing

1. There are 3 basic requisites for effective purchasing;

1. a qualified and honest purchaser;
2. a sound set of standard purchase specifications
3. effective buying methods and procedures.

2. Standard purchase specifications are concise descriptions of the quality, size, and weight or count factors desired for a particular item.

3. Copies of the purchase specifications should be in the hands of;

1. the purchasing agent,
2. the company’s purveyors
3. the company’s receiving clerk.

4. Constant follow-up and evaluation procedures are necessary in order to insure the continuous adherence to established policies and procedures.

Receiving

1. .The personnel responsible for receiving should know all aspects of the merchandise they are called upon to evaluate and receive.
2. Food merchandise should be checked from the viewpoint of quality, quantity, specification, and price.
3. All merchandise accepted should be supported by an invoice, and the details of the invoice summarized on a daily receiving sheet.
4. Constant follow-up and evaluation checks are necessary to ensure proper performance of the receiving procedures.

1. Definition of Terms

1. Cost of Food Consumed
2. Cost of Food Sold
3. Month-end Actual Cost of Food Consumed
4. Daily Actual Food Cost
5. Standard Food Cost

2. Basic Formula for Calculating Actual Food Costs

• Opening inventory + purchases = cost of merchandise available
• Merchandise available – closing inventory = cost of food consumed
• Food consumed + or – charges or credits = cost of food sold
• The Closing Inventory of the ‘Current ‘ month becomes the opening inventory of the following month.

Care and accuracy should be the rule in determining inventory value [pic] Paper prepared by Murage Macharia Lecturer, Mombasa Technical Training Institute P. O. BOX 81220 Mombasa 80100 Mobile: +254 726 604 340 +254 750 604340

In this essay I am going to examine the reasons why Dai Williams has been working to build a Japanese restaurant. I am going to discuss in detail the decline of the coal industry, the location of the Sony factory and what services the Japanese brought with them for their benefits.

Before Dai Williams started work on the Japanese Restaurant, he was a miner in the local coal mines. These coal mines were located in South Wales, Bridgend, and due to the decline Dai Williams along with many other people became unemployed.

Location of the coal mines

The decline of the coal industry was mainly due to the increase in Petroleum and Natural Gas, but another cause was the World War 2. During 1939 – 1945 the coal industry went down as men were sent to go and fight. In 1955 the demand for the coal industry never picked up again; and soon the requirements went extremely down.

WW2 Begins

WW2 ends

Coal was also cheaper to import from abroad, so during the mid 1980s there was competition between Welsh mines and foreign importers. This meant that it was harder for the welsh mines to sell their coal. Soon after oil-fired stations were opened to supply power instead of coal mines. Most of the population was very skilled in mining and due to the decrease there was a mass of unemployment.

The Bridgend Sony Factory was opened in 1973 and created hundreds of jobs; people were brought from Japan and people were employed from South Wales, this was good as there was a mass group of employment in Wales at that time of the decline in coal industry. The Sony factory was located in Bridgend; this was a good location as the M4 had just been built which connected South Wales to the Capital of England, London and many other big cities.

This made it easier for Sony to sell their products as they could travel to all the big cities and people would also come to South Wales and buy there products. It was also near a port which made it easier and cheaper for Sony to import and export goods abroad. There was also a big demand for colour TVs in the UK and abroad which gave Sony huge advantages and profits. Sony then brought another site in Pencoed; this again created more jobs and again was to be found in a perfect location which was next to the M4 motorway and near a port.

Location of the New Sony Factory

Location of the Sony Factory.

Many Japanese families settled into the area of Bridgend. People like Megan Jones benefited from the Sony factory. Megan Jones was employed to start working as a remote control assembler at the remote control factory; this benefited her as she was introduced to a new culture and even liked the Japanese food.

To accommodate the needs of the Japanese, they brought along the services they enjoy in Japan, such as food and sport. A golf course was opened for the owner of Sony, which is Mr Ishiguru. This is a very common sport in Japan and when was brought to the UK, local people also started to engage themselves in this sport. Mrs Ishiguru also opened up a food co-operative which distributes Japanese food to the local community. This again attracts the local people to the Japanese culture.

In conclusion to all this I think that Dai Williams is looking to build a Japanese culture because of the vast amount of Japanese families who have come over to Wales. It helps them adapt to this environment and helps the Wales population adapt to the Japanese. I think that in the future there will be an increase in coal again as other resources may start to decrease and run out.