DIFFERENT TYPES OF FOOD SERVICE INDUSTRY BUFFET SERVICE * A buffet is typically a self service presentation of food. Guests are invited to help themselves. * It is a type of service where guests help themselves from the food at the buffet table. COUNTER SERVICE * Counter service is a type of hospitality strategy that is used in bars‚ pubs‚ and some restaurants. Sometimes referred to as bar service‚ this approach to serving customers involves providing food and drink at a counter or
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1. Threat of Substitute In Porter’s model‚ substitute products refer to products in other industries. The price elasticity of a product is influenced by substitute products. As more substitutes become available‚ the demand becomes more elastic since customers have more alternatives. Generally‚ substitute is able to reduce demand for a particular product because there is a threat of consumers switching to the alternatives. (Porter M. 1980) Chains of convenience stores are emerging in the market
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Study of Indian Food Processing Industry [pic] Submitted By: Avaneet Dwivedi (Roll No. 09) Preface India is the world ’s 2nd largest producer of food next to China‚ and has the potential of being the biggest with the food and agricultural sector. With India ’s food production likely to double in the next decade‚ there is an opportunity for large investments in food and food processing technologies‚ skills and equipment‚ especially in areas of Canning‚ Dairy and Food Processing‚ Specialty
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Name: Li Yi Yang (1006D3UBA002) Zhang Heng (0901D3UBS008) Li Bo (0706D1UBS003) Li Jie (1006D4UBA002) Due Date: 06th‚ September‚ 2010 Table of Context Introduction 3 McDonald’s Background 4 McDonald’s Strategy 5 McDonald’s Business Process 6 Customer service management 6 Procurement process 6 Product development and commercialization 7 Manufacturing flow management process 7 Physical distribution 8 Outsourcing/ partnerships 8 Performance measurement 8 Supply Chain 9 McDonald’s Supply Chain 9 McDonald’s
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BARGAINING POWER OF SUPPLIER • Bargaining power is the ability to influence the setting of prices. • The more concentrated and controlled the supply‚ the more power it wields against the market. • Monopolistics or quasi-monopolistic suppliers will use their power to extract better terms (higher profit margins or ) at the expense of the market. • In a truly competitive market‚ no one supplier can set the prices. Aggregation of Supply • Suppliers can group to wield more bargaining power. • This
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the Food Service Industry * After World War II‚ college and universities provided food service to the students and built separate dining halls for men and women. * Companies set fast food services that competed with food establishments in colleges and universities. * 1865‚ Victor Hugo introduced school feeding at a very minimal cost. * School food service started in Boston School Committee in the United States. It was granted management food service in 1894. * Food services in
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History of Food Service Management Food service industry in action From the street vendors and caterers of ancient Rome to the modern food service industry‚ food service skills have traditionally been taught through apprenticeship. Many colleges offer food service management programs‚ but 66 percent of people currently working as servers and managers hold a high school diploma or less and were trained on the job. Sweeping changes in how food is shipped‚ stored and prepared mean that food service
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Hotel Industry The Five Forces model of Michael Porter is an business unit strategy tool that is used to make a business model analysis of an industry structure .The aim of the porter’s five forces model is to identify if there are factors in the environment which influence the capability of an organization to position itself to such advantage (Gerry Johnson & Kevan Scholes). Threat of New Entrants The highly rated hotel in Malaysia like 3stars‚ 4stars‚ 5stars hotel industry is primary
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FOOD SERVICE CUSTOMER SATISFACTION AND SERVICE STRATEGIES A Research Paper Presented to The Faculty of English Department College of Hospitality and Institutional Management Our Lady of Fatima University-Antipolo Antipolo‚ Rizal In Partial Fulfillment of the Requirements for the Course Hotel and Restaurant Management Villanueva‚ Jean Postrero‚ Rica Nava‚ Juan Francis Cas‚ Byrne Ran Navaja‚ Ireneaus March 2015 Chapter I INTRODUCTION A. Background of the Study During the
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Cook/Chill Centralized Food Service in Corrections By Louise E. Mathews‚ Chief of Food Services‚ San Diego County‚ California‚ Sheriffs Department capacity of 2‚345. In 1989‚ these facilities were holding up to 4‚500 inmates-and the numbers were climbing-giving San Diego the dubious distinction of being the most overcrowded system in the country. To determine more effective ways of handling the increasing number of inmates‚ the county commissioned two external feasibility studies (1985 and 1989)
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