CMG (3)

The Robert Baker Bread Company is planning to open a production plant to bake bread for sale and distribution in grocery stores. Robert's customers have already become familiar with his company's name and reputation for quality in visiting his cafés throughout the Midwest. Customers like the ability to customize the amount of seasoning and flavors that Robert puts in the various types of bread. When Robert begins mass production of the bread what should he be most concerned with regarding his customers' reaction? Group of answer choices a) His customers have become used to the ability to customize the bread, which they will not have in a mass-produced product sold in grocery stores b) The cost of the bread in the grocery store will have to be higher than in his café c) Robert's café operations will lose customers who will simply buy the bread at the grocery store instead d) Robert will need to open more café locations to sell whatever bread the grocery stores do not sell

Shapes E SmartArt Get Add-ins W Header Icons II Chart - Footer Wikipedia Links Online Videos 3D Models a. Screenshot - My Add-ins Comment Text O Page Number Box Illustrations Add-ins Media Comments Header & Footer Text Johnson & Johnson Corporation has plan to diversify their business. One is to open a fast-food restaurant and the other one is an opening of boutique. Both are located in Kuala Lumpur and both projects are forecast to be opened in June 2022. Fast-food restaurant has been given the name as J&J Restaurant and the initial investment is RM150,000. While the boutique has been given name as Jie & Joe ane the cost involved is about RM100,000. The cost of capital is 12%. As a finance manager you are forecasting both projects on the annual cash flow based on few methods. The cash flow are as follows: J&J Restaurant Annual Cash Flows: 1st year RM40,000, 2nd year increase to RM55,000, 3rd year increase by RM10,000, the 4th year is RM70,000 and the 5th year is RM85,000 Jie &Joe…

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Buffalo BBQ Restaurant is trying to become more efficient in training its chefs. It is experimenting with two training programs aimed at this objective. Both programs have basic and advanced training modules. The restaurant has provided the following data regarding the two programs after two weeks of implementation:   Training Program A   Training Program B New chef # 1 2 3 4 5   6 7 8 9 10 Hours of basic training 24 26 26 19 25   22 23 29 29 21 Hours of advanced training 6 7 8 12 9   3 2 0 1 4 Number of chef mistakes 14 15 14 15 13   5 7 9 4 6 a. Compute the following performance metrics for each program: (1) Average hours of employee training per chef, rounded to one decimal place. (2) Average number of mistakes per chef, rounded to one decimal place.

5 Prepared from a situation suggested by Professor John W. Hardy) Lone Star Meat Packers is a major processor of beef and other meat products. The company has a large amount of T-bone steak on hand, and it is trying to decide whether to sell the T-bone steaks as they are initially cut or to process them further into filet mignon and the New York cut If the T-bone steaks are sold as initially cut, the company figures that a 1-pound T-bone steak would yield the following profit Selling price (82.30 per pound) $ 2.30 Less joint costs incurred up to the split-off point where 7-bone steak can be identified as a separate product Profit per pound 1.55 $ 0.75 if the company were to further process the T-bone steaks, then cutting one side of a T-bone steak provides the filet mignon and cutting the other side provides the New York cut. One 16-ounce T-bone steak cut in this way will yield one 6-ounce filet mignon and one 8-ounce New York cut, the remaining ounces are waste. It costs $0.11 to…

You own Lettuce Turnip the​ Beet, Inc., a vegetarian catering company. You have been hired by a local nonprofit to provide food for an upcoming fundraising event to promote community recycling. The nonprofit expects 100 people to attend the fundraising event. You have asked one of your staff members to estimate the cost of the event using the following information from three previous catering​ engagements:     Engagement 1 Engagement 2 Engagement 3 Total cost of event ​$1,890 ​$1,785 ​$2,100 Cost per person ​$21 ​$17 ​$15   The staff member decides to use the high low method to predict costs and estimates that with 100 people in​ attendance, the total estimated costs will be​ $1,848. You are unsure of how the staff member came up with the​ estimate, so you ask the staff member to explain how they calculated the total estimated costs. This is what they emailed to​ you:   I defined​ "x" as the number of people in attendance and calculated the number of…

Financial information for the project: 1. You decide to open a small business in Charleston, WV that will cater primarily to busyoffice workers downtown. You are going to offer a gourmet box lunch to be delivered to anyoffice with a minimum number of 5 orders. This lunch will include a gourmet sandwich, a bagof chips, a cookie, and a bottle of water. Because you are using only the finest ingredients, youwill charge $9.00 per lunch. 2. The cost of the food items (cost of goods sold) in each lunch is budgeted at $3.15. These areprimarily perishable items, so inventory is negligible. You pay for all your purchases by check atthe time they occur. 3. You are planning on drawing out a monthly salary of $1400. 4. You are planning on hiring an assistant to help you with packing the box lunches anddelivering them and will be paid for 20 hours per week at $9.25 per hour. Assume four weeks inthe month. Assume you will pay your assistant regardless of the hours they are needed. Treatthis as a…

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Case study 4: General Mills (Warm Delights) Planners at General Mills are deciding whether to launch (and, if launched, how to produce) a new food product, under their Betty Crocker brand name, called Warm Delights. This product is essentially a "just add water, then microwave" chocolate cake. Planning has been going on for some time now ($500,000 has been spent on a feasibility study), and this dessert product looks somewhat promising. There are five flavors (all variants of chocolate) currently developed. It is now time to decide whether to launch Warm Delights, and if so, whether production should be done in-house or outsourced. If General Mills decides to produce Warm Delights internally (in-house), they would face an immediate capital expenditure of $5.1 million, and a twelve-month lag before production could start (due to the time required to put the production process, including the microwavable bowl technology, in place). However, if General Mills decides to make Warm Delights…

Buffalo BBQ Restaurant is trying to become more efficient in training its chefs. It is experimenting with two training programs aimed at this objective. Both programs have basic and advanced training modules. The restaurant has provided the following data regarding the two programs after two weeks of implementation: Training Program A Training Program B New chef # 1 3 7 10 Hours of basic training 22 24 28 21 23 25 24 29 31 28 Hours of advanced training 8 8 10 11 4 3 1 2 Number of chef mistakes 12 13 15 14 14 6 8 5 6 a. Compute the following performance metrics for each program: (1) Average hours of employee training per chef, rounded to one decimal place. Program A: hrs. per chef Program B: hrs. per chef (2) Average number of mistakes per chef, rounded to one decimal place. Program A: mistakes per chef Program B: mistakes per chef

You are a small business person who plans to open a premium coffee shop, much like Starbucks. Your value proposition is premium blend coffee from small farmers around the globe, a fun, informal environment for college students and others who might enjoy televisions, a funky atmosphere (paintings on the walls, workers wearing tee-shirts and shorts, cement floors, and used furniture for seating. Compose a discussion post that responds to each of the following prompts: Considering your unique brand position, the market, competition, and your goal of achieving brand awareness and premium image, how would you arrive at prices for your coffee? How important are the 4 Cs (costs, competition, customers, company strategy) for this product? Consider the pricing objectives and strategies (attached) - what are your objectives as a new shop and what is your pricing strategy (long-term)? Explain your rationale. What is your price tier (level) relative to your competition? Discuss your reasoning.…

Scenario Two: "What if" Analysis Your client would like to consider adding ice cream cakes to the list of items available for sale. She is wanting to offer cakes with customized cake, ice cream decorations. She thinks she can sell 20 small cakes a week and 25 large cakes a week. It seems to be lucrative because the small cake is $18.95 and the large cake is $28.95. Costs are $6.45 per small cake and $9.40 per large cake. It will cost her $3,500 to purchase the equipment and insurance costs would rise by another $375 per month due to the hot equipment needed to make the cakes. What is your recommendation? Would it be profitable to sell the cakes?

Creative Homework/Short Project Your friend's small business makes hand-crafted papers that she sells di- rectly to her customers online. Fortunately, her business is growing quickly, and she is considering selling her unique product to other businesses. From your market- ing class, you know that different channel structures exist for both consumer and B2B markets. Summarize the differences between these two channel structures. What advice can you give her?

Please help with multiple choice questions.

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