Our Target Market Is Mostly College Students

The main goal of the Cookies unit was to solve the Unit Problem. The unit problem introduced us to the Woos, the owners of a cookie bakery. The Woos want to find the most profitable combination of plain and iced cookies to bake and sell in their store. We were given several constraints for this problem. According to the Woo’s recipes, a dozen normal cookies requires one pound of cookie dough, and a dozen iced cookies requires .7 pounds of cookie dough. The Woo family only has 110 pounds of cookie dough in stock, which will affect the number of cookies that can be made. The iced cookies also need icing, obviously. A dozen of iced cookies required .4 pounds of icing and the Woos only have 32 pounds of icing in stock.

In the case of more than 3 dozens of cookies we have to consider the fact that the mixing bowl can only hold for up to three dozens of cookies. Thus, we have 12+4*(2+1+2)+1=33 min of valuable time with costs of ((33/60)*L)/4=0,1375. So the maximum is reached when we produce up to 3 dozens, but we should give discounts on 3+ orders, too.

Have you ever thought why you’re school lunch looks so disgusting? Have you ever thought what it’s actually made of? Or why doesn’t this look like the way I ate it at home? For some schools, lunches lack in many different categories from visual pleasure to taste. If the school lunches taste so bad, why don’t we try another way to make them better. For a school in Greeley, Colorado, they’re doing just that. They’re firing up their stoves and are ready to get the ball rolling. There are many reasons on why the school is taking such a huge step backwards. Like, the routine of buying reheated foods and serving them without hesitation. The schools budget cuts or the kitchen being too old and small for the process of preparing such foods. As well as, the list of ingredients that do not need to be in the foods and the risks of diseases/bacteria in the reheated lunches.

For many previous years, Anaheim High school has had a couple lunch system changes finally settling on two lunches, both being half an hour long. With both lunches only being half an hour long, for certain, more than one thousand students being in each, imagine the lunch lines! Making line to get your lunch takes already about fifteen minutes, half of a person’s time already, which leaves little time for a student to enjoy their so called meal and free time with friends.Based on other student’s experiences dealing with school lunch, one can rightfully assume that high schoolers would much rather hold in their hunger until after school rather than have the food being provided. There is not a single day that goes by in which a high schooler does not complain about the “worst than jail” food being served to them. This proposal will go into detail about why having an hour off-campus lunch can increase healthier eating habits between the undergraduates of Anahiem High School. In this layout, you will read about the issue of why we believe off- campus lunch would be a healthier choice for Anaheim High school students, you will also encounter our plan of how we intend to carry out this idea, what exactly needs to be done, with the help of who, and so on.

Although the recession has hit the economy, people are now trying to save money by having “nights in”. This is an opportunity for business in the snack industry to take advantage of.

For Hillsborough Community College to attract the most students and achieve higher retention rates, Differentiated Marketing would be the best practice. Because Hillsborough Community College is predominantly diverse, target marketing groups should include dual-enrolled students, recent high-school graduates, young adults, and career-oriented adults seeking higher education. A smaller marketing group to consider is the mature adult over the age of 60 who are seeking recreational classes. Promotional messages should be developed to target each group in order to increase attraction and retention in each group category. The main marketing focus of HCC has been on the high school market, and not in actively recruiting the adult market (Clarus 16). Though the high school market may always display a greater percentage of students attending HCC, other marketing groups may show an improved interest if promotional messages are targeted to each group, thus increasing overall attendance.

Changing the type of food to incorporate delectable choices for students that aids the young palate. Another topic of discussion would be school expenses for other educational supplies that have other important use like desk or electronics that would often need replacement from overuse. With the increase in savings, the school could also explore different options for those students who do not meet open campus policy requirements. Disregarding the teens who are not off campus during lunch to have similar advantages; thus, no food is wasted and the process will become

The purpose of our experiment was to the percent compositions of two different types of store bought sandwich cookies and a sandwich cookie recipe. We will do this by determining the masses of the crème parts, the masses of the cookie parts, and the masses of the whole sandwich cookies, and using each respectively to calculate percent compositions of all three types of sandwich cookie. We will then compare the percent composition of each cookie to the other cookies and to our hypothesized percent compositions to see how similarly the brands and recipe make their cookies and if our hypothesis was correct. Based on the percent compositions we calculate, we can discuss why manufacturers would make their cookies with those ratios of ingredients, taking into account the cost of each ingredient, which may cause manufacturers to put less of an expensive ingredient in the cookie and more amounts of cheaper ingredients.

A majority of UNLV students live off campus, where it is inconvenient for them to bring cold, packed lunch. This will allow off-campus students to eat warm meals without having to pack their own lunch every day and increase revenue for Aramark at the same time. For these plans to follow through, product and sales managers should check on meal plan sales data regularly, to inspect if their performances have been effective. If they are rather decreasing on sales, they could start on fundraising events to boost up sales and sell their brand. Another factor that the student body and parents are not fond of is the fact that Aramark increases the cost of the meal plan as UNLV increases their tuition. Since the product has no relation to the college tuition, they should not merge their meal costs to the tuition, but rather maintain the costs and prevent from the funds to cut back.

The consumer’s love the current facility. They like the good food and crafts they are able to make. They participate in current event classes talking about what is going on locally and nationally. The facility offers them many resources and a friendly staff that they might have never gotten elsewhere. They use this place as an outlet to find and make life long friends.

Natalie, too, would like to know if the company has been profitable or not during November. Natalie realizes that in order to determine Cookie Creations’ income, she must first make adjustments.

Kristen and her roommate are preparing to launch Kristen’s Cookie Company in their on-campus apartment. The company will provide fresh cookies to hungry students late at night. Evaluation of the preliminary design for the company’s production process will be required in order to make key policy decisions, including what prices to charge, what equipment to order and how many orders to accept, and to determine whether the business can be profitable.

budget for production costs and expenses, and for changing the curent portion packs. There are two

In today’s economy the business world has changed tremendously with the advances of computer systems, global competition, and innovation in technology. Because of these changes businesses compete to keep their products and services profitable as well as keeping a strong customer base. The main challenges for keeping a business successful are managing the cost of services and products while keeping the company lean for better profits. Super Bakery (SB) maintains steady profits by keeping the core functions within the business and outsourcing additional functions. A discussion explaining Super Bakery ways on how the company manages to maintain a

Angela and Zooey desire to make a profitable French restaurant. “The Possibility” has endless of possibilities to prosper if it can resolve the problems which the decision makers are facing. Their first challenge was not knowing how the customer would take to French cuisine. This caused problems such as what to put on the menu since excessive waste was not an option. This problem had a quick alternative for the time being as to only offering a fish or beef dinner. Though they have narrowed down their menu to a fish dinner and a beef dinner it is necessary to factor in all the constraints on how many of each type of dinner to sell to reach a maximum profit.