Restaurant Business

9347 Words Oct 5th, 2012 38 Pages
CHAPTER I
Introduction
The restaurant business is a challenging but exciting venture. It can often prove to be extremely competitive since food as it’s the main product is one of the basic needs and people tend to allocate majority of their income for food. As mentioned, this business is a challenging one so those who want to engage into this kind of investment should be fully prepared to handle all the issues and problems that they will encounter in the operations of their business. When entrepreneurs decided to open a restaurant, there are numerous details that they need to take care of. They should need to learn how to handle not just their employees and customers, but the pressures and problems that crop up every day in the business of
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Food Service defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.

MARKET SHARE – It is the percentage of an industry or market's total sales that is earned by a particular company over a specified time period. PARTNERSHIP - When two or more people go into business together and share all liability, assets and profits.

TARGET MARKET ANALYSIS - Determining who your customers are and designing marketing towards their profile.

CHAPTER 2
REVIEW OR RELATED LITERATURE
The researchers have found the following studies and literature as relevant to the business being proposed.
LOCAL
Philippines reported that members of local restaurant and fast food industry is in its growth stage and has increasing consumer demand for every improving product. The growth is proven by the rapid expansion of food outlets in key areas in Metro Manila and the provinces. The popularity of fast food establishments came in the 1980’s, and over the last years, the industry has consistently posted double-digit growth rates. Supporting human resources include hotel and restaurant managers and assistant managers, housekeeping supervisors, security personnel, chefs, cooks, waiters, bartenders, and other related workers and
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