Restaurant Management Essay

Product/Services: My restaurant La Concuna International is a multi-cuisine restaurant; we will provide to our customers with quality consist of Chinese, Italian, Arabic, Indian and Kiwi food. This is to build a good relationship with the customers and win their trust. We have different variety of food available so we can meet the customer’s expectation and give them what they would like to eat, this is the reason why my restaurant is multi-cuisine. Other than food we will provide our customers with

Porters Five Forces Analysis Kababish Restaurant Author: Nida Waseem TABLE OF CONTENTS CONTENTS PAGE NO CHAPTER 1 1 1.1 INTRODUCTION 1 CHAPTER 2 2 2.1 PORTER`S FIVE FORCES FRAMEWORK 2 2.2 THREAT OF SUBSTITUTE PRODUCTS 3 2.2.1 LARGE RETAIL STORES PRODUCTS 3 2.2.2 RESTAURANTS AND FAST FOOD SHOPS OFFERING VARITIES 4 2.3 THREAT OF SUPPLIERS 4 2.4 THREAT OF BUYERS 5 2.4.1 LOCATION 5 2.4.2 PRICE FACTOR 5

MacDonald’s Corporation Strategies Name Institution MacDonald’s Corporation Strategies Introduction The future of any firm company lies in its strategies and alignment to the environmental situation for sustainable profitability. In the restaurant industry, MacDonald’s corporation has developed specific strategies that have made it become the pacesetter for other companies. As the industry becomes more competitive, Macdonald’s corporation needs to balance its business-level strategies and

INTRODUCTION The subject of food is as diverse and complex as the many dimensions that encompass it. We need food to survive, but once we get beyond the basic needs of nutrition, the subject of food takes on an entirely different character depending on ones values. People associate food with their own personal lifestyles, culture, history, values, heritage, history, identity, and other attributes that make them unique. Gianluigi Zenti Academia Barilla and ElBulli have a lot of common themes:

exceptional subject resort is and only India 's society the place warm cordiality will be an approach from claiming it’s an aggregation What 's more custom. It serves a select mouth-watering food during the accepted Traditional Indian Veg. and non Veg. Restaurant. Centrally air moulded for a seating limit. BUSINESS ACTIVITY Haveli” importance and huge palatial house for every last one of conceivable offices accessible during that side of the point from claiming duration of the time Also might have been

visitors, also. Although many people prefer voluntary tipping, restaurants should have a fixed service charge in the bill because it brings the best benefit to clients and owners/managers. Paul Wachter states in “Why Tip?” that tipping has been attacked critically; consequently, there is a reputable restaurant that is ending the tip policy completely. It is appropriate to tip 15% of the bill to the waiter/waitress at US dining restaurants because

Office for assignment submission locations. Name: Rudranil Das | Mail ID |  1 |  1 | 0 | 1 | 2 | 9 | 1 | 3 | 2 | Email: dasry005@mymail.unisa.edu.au | Course code and title: DHMO | School: School of Management | Program Code: BUSS 5346 | Course Coordinator: Paul Reynolds

& BAR-B-QUE SHAH ALAM STRENGTHS  Great ambiance of the whole restaurant. The overall ambiance exist within the restaurant is not only conducive, but definitely uphold a very serene welcoming sensation. The vibes there either indoor or outdoor section are so suitable and comfy for dining purposes.  Establish open kitchen concept. Laman Grill literally set up an open kitchen concept which is very rare among any food service restaurant. By doing this, customers will have the ability to see the credibility

and every one who helped us in achieving this project. Tables of Contents S.NO. DESCRIPTION PAGE NO. 1 Introduction • Brief Introduction • Location • capitalization 3 2 Business Concept • Concept Description • Concept Statement 4 3 Management Team • Owner/Operator • Industry Assessment 1. Positive sales increases expected 2. Ethnic Diversity 3. Leading Employer 4. Consumer Trends 5. Operation

work place.  Washing hands before or after dealing some specific tasks (work, smoking, etc.);  Suitable temperature for food storage and cooking (below 5 and above 60);  Handling of equipment; The food safety guidelines apply to the whole restaurant. 5 strengths including: 1. Keeping hygiene factors; 2. Avoiding food poisoning; 3. Foods can be store in a proper and tidy way; 4. Foods can be stored for longer time; 5. Easier for new staffs to follow as guidelines were set 5 weakness including: