EBZ 437 Electronic Business Tutorial 3 Activities: 1. Read the case study below (from Turban et al‚ 2008) before the tutorial. 2. Look at: a. Campus Food web site (campusfood.com) and Campusfood.com. campusfood.com (take care with time zone – some outlets will be closed after 8pm US time) b. eMediaWire. “Titan Poker Teams Up With Campusfood for Tournaments Aimed at College Students.” February 16‚ 2006. emediawire.com/releases/2006/2/emw346598.htm 3. Be prepared to discuss the questions at the end
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despite annual growth rates of 13% since 2003‚ the Chinese restaurant industry by 2009 has reached only about half the size of the US restaurant industry‚ as dining out expenditure per capita in China is less than 10% the expenditure of US people. Chinese consumers remain substantially more conservative in terms of dining out than US consumers: while in the US‚ people nearly spend half their food expenditure in restaurants‚ Chinese people only spend 22% in restaurants. The number of restaurants
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Marketing Plan Hospitality Introduction Marker 92 is a 200 seat fine-dining restaurant with a 60 seat lounge. Offerings of fine dining and authentic cuisine are all available in an intimate setting. Enjoy signature wood-fired dishes including pizzas made to order‚ fresh seafood and steaks‚ our signature sushi‚ and an exciting wine selection. You can dine indoors or outside on the patio and savor your favorite dish al fresco while overlooking the breathtaking views of the Caloosahatchee River
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Privacy Policy Effective Date: April 6‚ 2007 Applebee’s Services‚ Inc. (Applebee’s) is committed to safeguarding your privacy; we take your privacy seriously. We will not sell‚ rent or otherwise distribute your personally identifiable information‚ which we receive through our website or from any other source‚ to third parties except as explained below. Please read the following policy
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"Adam’s BBQ" Takeout Restaurant Team 1 Project Scope Statement Rev. 3‚ 05/26/2009 PROJECT SCOPE STATEMENT Project Name: “Adam’s BBQ” Takeout Restaurant Prepared by: Team 1 Date (MM/DD/YYYY): 05/26/2009 Version History (insert rows as needed): Version Date Comments (MM/DD/YYYY) 1.0 05/03/2009 Initial document compiled. 2.0 5/7/2009 Updated Project Description section. 3.0 5/25/2009 Include logo‚ revise version on header‚ Update Executive Summary‚ Section 2.1 sync up the “Adam’s
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Dylan Spaeth Group 4 MGMT 495 10/3/14 Devils Advocate: Chipotle Chipotle has come a long way since the 1993 introduction of it’s 1-unit operation in Denver; now spanning into a 1‚458-unit operation serving more than 900‚000 customers per day in over 43 states. [Gamble] However‚ they haven’t been the only fast-casual restaurants to be successful. In 2012‚ 8 of the 10 fastest growing restaurant chains were classified as fast-casual restaurants—Moe’s Southwest Grill‚ Qdoba Mexican Grill‚ and Chipotle
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Opportunity Analysis Report for new Chinese restaurant Prepare for ROBERTA QUERIN Prepared by Benli Lu Date: 16 April Executive summary Building a new venture is not just decided by the entrepreneur’s idea and passions. It needs to be assessed and screened because it can cause business failure if there is no sound analysis. This report aims to clear whether the idea of starting a Chinese restaurant in Coffs Harbour is
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Reviews‚ Reputation‚ and Revenue: The Case of Yelp.com Michael Luca Working Paper 12-016 September 16‚ 2011 Copyright © 2011 by Michael Luca Working papers are in draft form. This working paper is distributed for purposes of comment and discussion only. It may not be reproduced without permission of the copyright holder. Copies of working papers are available from the author. Reviews‚ Reputation‚ and Revenue: The Case of Yelp.com Michael Luca† September 2011 Abstract Do online
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1. Prepare a detailed process flow diagram of a Benihana restaurant on a typical busy night. a) See exhibit 1- Benihana restaurant flow diagram 2. Describe the process flow diagram in detail and contrast it with that of a typical sit-down restaurant. a) See exhibit 2 – typical restaurant flow diagram b) Benihana is much like a typical restaurant in terms of the main process flow of the customers. The flow begins with hungry people entering the restaurant and ends with full/satisfied people
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not only good. The foods contain too much fat‚ salt and sugars. The food is not always what is said to be and uses a lot of packaging. Packaging that will be thrown on the ground‚ if the food is not eaten within the restaurant. People usually don’t take the time to throw the packaging in the dustbins. The high streets usually have a whole carpet with litter of fast food restaurants. I think that the restaurants can’t be responsible for the litter but the restaurants can do every thing to make their
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