Subway Analysis

13. Which of the following characteristics makes it EASIER to measure the quality of a service, relative to that of a product or facilitating good?

“Becoming a franchisee is an odd combination of starting your own business and going to work for someone else” (Schlosser 94).In Eric Schlosser’s Non-fiction book, Fast Food Nation, Schlosser reasons that fast food has widened the gap between the rich and the poor, started an obesity epidemic and propelled American cultural imperialism abroad. While the idea of a franchiser/ franchisee relationship appears to be nothing but beneficial, it has a serious drawback, which is the release/ acceptance of certain issues out of each party’s control. This, in turn causes other companies to try to develop new ways of forming this relationship. Subway, for example uses “Development Agents” to help ease tensions.

Sociocultural factors influence and restrict consumption ideas, needs, desires and purchase behavior. People from different countries and different regions have different life patterns and different sociocultures. These differences directly influence the products that industries want to produce because people may even have different attitudes and value toward the same product due to different sociocultural factors. With the rapid development of modern society and the continuous improvement of living standards, the degree of attention paid to health has increased. “Franchise businesses continue to pay close attention to their customers' need for convenience, new flavors and, yes,

The hidden purpose of the subway system which Jurgis helps to construct is to break the teamsters’ union. Because Jurgis got hit by one of the rail freight cars, he broke his arm and lost his job.

Riding the subway to a New York City resident is nothing new. It’s something that many of us New Yorkers have to use as transportation because living in a crowded city with limited space to drive is not very ideal. For the people who do drive, they do so for personal comfort and convenience. But for us commuters, having to not look for parking and worry about traffic takes up less of our time. On the other hand we experience train delays and disturbances in personal space. Nonetheless, the pros outweigh the cons and using the subway has become a part of our daily routines for many of us New Yorkers. Marc Auge states that, “If he draws himself into the field of his ethnological inquiry, it is no less fitting for his readers to broaden the scope of appreciation of the work for riders.” With that in mind, I observed the connections with my experience riding the subway in a city integrated with many different peoples and cultures.

On the story of “On the Subway” the author Sharon Olds describes the main character in depth. The author uses imagery and symbolism as the techniques that describe the main character.

The Subway restaurant chain is marked by its impressive leading global growth. It is the largest restaurant chain in the world. And its foundation and history could be not only a good example for the understanding of business, entrepreneurship and franchising, but also a story which can inspire and awake all of us to new possibilities in our own lives and careers.

Previously, you read about the industry analysis of the beer, wine and liquor industry and the five forces that affect a firm’s ability to serve consumers and turn a profit. Next, successful companies must recognize and respond to the major forces affecting our macro environment, for example; stock market decline, increase in unemployment and global warming. Companies must now consider several external environmental forces while running their business, in particular, demographics, economics, social, natural, technological and political.

As at 31 December 2009, there were 195 franchised complexes throughout Australia. They have also rapidly expanded their offshore markets over the past few years, there are 70 company-owned stores located in New Zealand (31

EXECUTIVE SUMMARY This report provides an in-depth analysis of the conduct of a market research project exploring customer expectation, satisfaction and behaviour in relation fast food restaurants. Particular attention is paid to Subway restaurants outlining the key strategies needed in order to increase popularity and therefore visitor numbers.

This case study determines the critical success factors used by Subway Restaurants Corporation to expand nationally, which the corporation wants to use also to expand internationally. In addition, this paper describes the competition and the prospect success in Asia-Pacific and Latin America. In general, the fast food industry is discovered with respect to the history and future plans of fast food chain Subway international for expanding and accretion in Asia-Pacific and Latin America, containing the four factors that Subway should use to compete and success in those markets. Each proposed country market has unique cultural and religious requirements should be realized by Subway, as well as the consumption patterns, market trends, and the franchise values which determine from the local traditional fast food compared to the viewpoint of Subway’s healthy alternatives and low expansion costs.

Franchisors are increasingly having to be more and more selective in the adoption of franchisees with factors such as economic climate and the potential difficulty with growth playing key factors in the decision making process. It is not simply an ability to grow which creates a successful Franchise and nor is it the desire of any franchisor to adopt every potential franchisee. Franchisors are becoming more and more scrutinising as the global economy declines. There is a general understanding within any franchised

Q3) In terms of the external environment analysis, we will focus on three areas, namely, general environment, industry environment and competitor’s environment.

The paper presents an analysis of the different factors influencing the restaurant industry and how these factors increase or decrease the demand for such services. The hypothesis that will be examined is that the performance of restaurants is mostly based on the type of food chosen by customers when they decide to go out for dinner, lunch, breakfast, or simply for a snack. What type of food refers mainly the nationality or concept of the food, (traditional American, Italian, Indian, Latin, or from any other type of culture). This factor is important because when customers go out to for dinner; they decide what to eat before deciding where to eat. That is why this factor is considerably important according to the hypothesis.

The manmade physical environment (servicescapes) or the tangible facets of the service facility (equipment, machinery, signage, employee appearance etc.)