Gujarat University‚ Ahmedabad – MBA Programme Details of the Courses Offered Annexure E Course Code: C101 Economics for Managers (EFM) 1. Course Objective This course is designed to impart knowledge of the concepts and principles of Economics‚ which govern the functioning of a firm/organisation under different market conditions. It further aims at enhancing the understanding capabilities of students about macro–economic principles and decision making by business and government. 2. Course Duration
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Chapter 2 REVIEW OF LITERATURE Though there are sufficient amount of literatures highlighting the promotion strategies‚ but a few of them has emphasized on the discussion of the promotional aspects of hospitality industry. At the same time‚ the literature attempted to deal with promotion strategies of hospitality industry is not available enough and is very limited. Promotion Promotion is one of the four Ps in the marketing strategy‚ together with Product‚ Place and Price
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waste and reducing cost 4 3.5 Just in time 5 3.6 Supplier development 5 3.7 Data interchange and interaction 5 4.0 Conclusion and recommendation 6 References 7 1.0 Introduction Competition in the restaurant industry is very competitive. Restaurants compete torwards offering customers real value for money. Every customer wants the best quality of food he or she offers money for and at the lowest price possible. With all food joints with this tough competition in mind‚ it
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Cheese Italian Restaurant Review Charlotte Perkins Professor Alexandra Alessandri English 1101 11 October 2011 Charlotte Perkins Professor Alexandra Alessandri ENC 1101 6 November 2011 The Big Cheese Italian Restaurant Review The sweet smell of garlic‚ tickles your nose as you park your car. Its sweet aroma guides your taste buds to the unassuming establishments were the Italian flavor lingers in the air. First Impression: The Big Cheese Italian Restaurant lives up to its
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ALOHA PHILIPPINES BUSINESS PROPOSAL TABLE OF CONTENTS I. THE BUSINESS DESCRIPTION ------------------------------------ 1 a. NAME OF THE ESTABLISHMENT ------------------------------------ 2 b. LOGO ------------------------------------ 2 c. MISSION ------------------------------------ 3 d. VISION ------------------------------------ 3 e. PROJECT TIME TABLE ------------------------------------ 4 f. MODE OF FINANCING ------------------------------------
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A Guide to Setting up a Restaurant / Coffee Shop / Food Outlet. Getting Started Making the decision to set up a restaurant /food business involves careful consideration. As the standards and expectations of customers are rising all the time‚ the setting up of any food business could involve considerable financial outlay and time. Food business are required to be compliant with a range of legislation and non-compliance can result in serious consequences so food business owners need to be well
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Product Elements D NI S VS E The food in this branch was top notch and would certainly belong to the Jollibee branches of higher quality. Service was also quick and easily accessible. It does not stop in the counter as staff goes around the restaurant for them to attend to your needs as well. This is not too common in QSR’s that I’ve been to. 2) Price D NI S VS E Prices in this Jollibee branch were just enough to show for its quality. It can go as low as 39 pesos to around 150 pesos
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Paurav Shukla Marketing Research Download free ebooks at bookboon.com 2 Marketing Research © 2008 Paurav Shukla & Ventus Publishing ApS ISBN 978-87-7681-411-3 Download free ebooks at bookboon.com 3 Contents Marketing Research Contents Preface 10 12 1.1 1.2 1.2.1 1.2.2 1.3 1.3.1 1.4 1.4.1 1.4.2 1.5 1.6 Introduction to marketing research: Scientific research approach and Problem definition Introduction Marketing Research The need for marketing research
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Chapter 1 I - Background of the study Point of sale is the place where a retail transaction is completed. It is the point at which a customer makes a payment to the merchant in exchange for goods or services. At the point of sale the retailer would calculate the amount owed by the customer and provide options for the customer to make payment. The merchant will also normally issue a receipt for the transaction. Base in our research‚ the oldest‚ simplest POS system is the cash register‚ but there
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Assignment Cover– be sure to keep a copy of all work submitted To be completed by student – PLEASE PRINT CLEARLY Name(s) ID Number(s) Lecturer Lab group / Tutorial group / Tutor (if applicable) Course and Course Code Submission Date: Assignment No. / Title Extension & Late submission: Allowed / Disallowed Assignment type: Group % of Assignment Mark Returning Date: Penalties: 1. 10% of the original mark will be deducted for every one week period after the
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