AMERICAN UNIVERSITY OF BEIRUT SULIMAN S.OLAYAN SCHOOL OF BUSINESS BUSS 249 STRATEGIC MANAGEMENT DR.YUSUF SIDANI INDUSTRY ANALYSIS WINE INDUSTRY IN LEBANON PRESENTED BY NADINE BARAKAT YASMINE ASHOUR MOHAMMAD EL BEITAM MOHAMMAD SALTAJI ALI KHALIFEH NOVEMBER 24TH‚ 2005 Executive summary The following project goes deep to explain the current situation of the Lebanese wine industry. It begins by giving a brief introduction about the current economic situation in the country
Premium Wine
The Situation Analysis CUSTOMERS Customer Analysis in the United States: The Scarborough Wine Market Report recently released new research on the average American consumer of wine. The report states that within the last three month‚ approximately 39% of all Americans over the age of 21 have purchased a bottle of wine. In addition‚ 33% of purchasers have a household income of over $75‚000. Furthermore‚ of those surveyed‚ 39% of purchasers had attended at least some college. The report
Premium Wine
Table of Contents 1. Executive Summary Chateau Margaux is one of the highest quality wine producers on the planet with a retail price of above a 100$. In total there are three harvests: The 1st one‚ which is the most qualitative wine‚ the 2nd one‚ which usually also goes through as a top notch Margaux and the 3rd harvest‚ which does not get sold as a Margaux because the quality usually has detoriated. In this case this is not the situation as the quality of the 3rd batch can be compared
Premium Wine
Winex Company Business Plan Dolores‚ City of San Fernando Pampanga Post Code: 2021 Tel No.: (044)-463-6677 Fax: (02) 897-8425 Mobile: 0916-191-0592 Email: winexco@yahoo.com Website: www.winex.net.ph CONTENTS Page 1. Summary 3 2. Business Overview 4 Introduction 4 Current Position 4 Competitive Advantage 6 Growth Plan 6 3. Business Strategy 7 Tactics
Premium Balance sheet Cash flow Wine
INFOR‚ Vol. 51‚ No. 2‚ May 2013‚ pp. 53–63 ISSN 0315-5986|EISSN 1916-0615 Operational Research in the Wine Supply Chain Luigi Moccia Istituto di Calcolo e Reti ad Alte Prestazioni‚ Consiglio Nazionale delle Ricerche‚ Via P. Bucci 41C‚ 87036 Rende (CS)‚ Italy‚ e-mail: luigi.moccia@icar.cnr.it Abstract—This article is a survey of operational research contributions to the operational‚ tactical‚ and strategic planning of the wine supply chain. It is divided into three parts. The introduction
Premium Wine
Russ Arnold Ben Berman Thomas Huettner Building Competitive Advantage 7102 Dr. Jim Senese June 5‚ 2012 Industry/Company Overview Industry’s Dominant Features Jim Koch began selling Sam Adams beer from bar to bar out of a brief case in April 1985. He sold unlabeled bottles kept cold with chill packs from his briefcase. His sales tactic was the following simply 10-second pitch: “Try this new beer. It’s handcrafted in small batches. You’ll like the taste.” (Hyatt‚ 2010) At the time‚ the craft
Premium Beer Brewing Marketing
Wine is fermented fruit juice. The most important fruit is Vitis vinifera (Vitaceae)‚ but any fruit can be used. Yeasts occur on the skins of most fruits and if the fruits are mashed‚ the sugar-containing juices begin to ferment. (Know this slide) Winemaking probably began as one of the earliest of human enterprises (8000-3000 B.C.). The wine grape was domesticated by at least 4000 B.C. Wine was used for Egyptian worship ceremonies. The Spanish introduced grapes into California in the 1700’s. Grape
Premium Biofuel Palm oil Biodiesel
Greek Art No matter how accomplished they might be‚ the works of art we have discussed so far seem alien to us. The ancient cultures that produced them were so different from our own that we find few references in those works to our time. Greek architecture‚ sculpture‚ and painting‚ however‚ are immediately recognizable as the ancestors of Western civilization‚ despite their debts to earlier art. A Greek temple reminds us of countless government buildings‚ banks‚ and college campuses; a Greek statue
Premium Ancient Greece Parthenon Doric order
Wine Industry Factbook Spain v.s. Japan Cross-cultural Study 2013 WINE INDUSTRY FACTBOOK SPAIN V.S. JAPAN Presented to: Rajiv Krishnan Kozhikode Instructor BUS430 – Cross-cultural Management Presented by: Team #1 Adam Reid | 301098783 | ajr15@sfu.ca Angela Zhang | 301127074 | yufengz@sfu.ca Janice Wong | 301132415 | yingngaw@sfu.ca Jenna Zhang | 301107862 | wza31@sfu.ca Jing Tang | 301131948 | jta52@sfu.ca OlamideOmorodion | 301123288 | oomorodi@sfu.ca TABLE OF CONTENTS 1. Introduction
Premium Wine Chardonnay Cabernet Sauvignon
A Blanc – French for “in white”. Usually used to describe cream sauces‚ or meats that are prepared without browning them. Acetic acid – Formed when airborne bacteria interacts with fermented products (beer‚ wine‚ etc.). It is what makes vinegar sour to the taste. Acidulate – To make food or liquids slightly acidic by adding vinegar or lemon juice to it. Aerate – The term means the same as "to sift". Dry ingredients passed through a sifter or fine mesh strainer to break up clumped pieces. It also
Premium Cooking Meat Beef