Chef Reports Samples For Students

Chef Vending Company is a small business which is started by a family and it deals mainly in buying from Germany commercial food, beverage equipment and vending machines. Our main aim is to penetrate the market by being creative and innovative in the vending industry as well as making vending machines of high quality (Burton 2002, pp.432). Our own vending routes will be established in both the Western and eastern part of the country. Our aim is also extended in participating in food and beverage industry by supplying good and innovative equipment.

Company Locations

Chef Vending have got an office together with a small ...

Please find my recommendation report to the China based Linyi Hannover Bar & Grill overleaf.

The report follows from the proposal previously submitted and is prepared for the attention of the restaurant’s General Manager, Financial Manager and Executive Chef who are the key decision makers in the company.
The recommendation report explores the option of purchasing fresh food ingredients daily in-market versus using a food supply delivery service to have the ingredients brought to the restaurant. This is done by mainly looking at several factors relevant to restaurant operations such as budget, quality of ingredients, desired frequency of supply, legal and financial risks, as well as the operating environment. The delivery service method ...

The restaurant plans to introduce a new menu. Using menu-engineering principles, we are going to analyze the popularity and margins on each dish and beverage and come up with the new menu. The menu engineering principles are psychology, managerial accounting, marketing strategy, and graphic design. Psychology is the perception that people have towards the dish. It can also be described as the effect that the dish has on people(Walker, 2007). Managerial accounting is concerned with the pricing of the menu item. It looks at the cost of production of each menu item and the contribution margin from each item. ...

1 Franklin Place

Springville, NSW- 1250

Our reference: WDC-345238
Rick Clarkson, Attorney-at-Law
486 Crestwood Place

Springville, NSW-1345

Dear Mr. Clarkson:
RE: Intellectual Property Rights Law
I am Christianne Kelly, Office Manager of Italian Brothers, an Italian restaurant in Springville, NSW. I have been with the restaurant for about 15 years now and have witnessed its growth from its humble beginnings into what it is today. The owners of the restaurant are brothers Mark and Marco Esposito who have been in partnership in running the restaurant since 1981. Now on its 32nd year, Italian Brothers continue to be one of Australia's ...

I visited Nizi Sushi Japanese Bar and Restaurant in Newark. The intention of this visit was to identify the Japanese culture food culture abroad. While a number of reviews about Japanese Restaurants in Japan show that they tend to specialize of a particular variety of food, I realized that the restaurant had a lot of foodstuffs to offer. Some critics assert that Japanese Restaurants abroad tend to serve a wide range of food, but maintains the Japanese culture (Ashkenazi, Jacob & Ashkenazi, 2013). Additionally, I needed to know the source of Japanese food here in Newark and the major population visiting these joints. Clearly, ...

Part. 1 Concept introduction and analysis

Introduction
This report presents a proposal for a restaurant establishment in Clarke Quay in Singapore. The report provides an overview of the proposed location and the market trends identifying the suitability of the proposed concept. To achieve that, the proposal involves analysis of the target market and the financial prospects of the business deciding on whether the model is viable.

Restaurant concept

Generic strategy
The restaurant will have a premium pricing given the target customers it will be serving in Clarke Quay. The customers are mainly professionals and visitors with substantial income to afford the premium price for the food items ...

Individual Report

The initial idea presented in the group report of robot Chef and intelligent kitchen equipment has been very innovative as they follow the latest trend of a human computer interface (HCI). The origination of design idea has a very humble origin as it focuses on solving the problems of cooking meals for friends thereby allowing the host to have a free time to entertain the guest. The group report presents the final product as the smart pan. According to the group report, the initial ideas led to the final product. The task undertaken for evaluating the final product came ...

__ March 2014
- Executive Summary
Aware of the challenges in the industry and competition scenario in the back drop of economic uncertainty, this business plan provides crucial competition and marketing strategies that will enable the company achieve its objectives.
With these business strategies, the company is projecting to grow revenues by an average of 36% per year based on its existing portfolio of clientele and potentially new ones within the business and government sectors. The average return on equity is about 29% while debt-to equity ratio is maintained at an average of 0.47, and current ...

Introduction

Retirement homes are set up to provide quality essential care to the people who cannot effectively take care of themselves the group that is between 55.years and above. Roundal wright retirement homes has some management concerns that have been raised by the residents, these concerns need to be resolved so that the residents live comfortably and also get the value for their money. Among the issues raised is lack of adherence to safety standards for instance when the lift is not big enough to cater for people with wheelchairs. In addition, parking problems were also a concern the parking was ...

The purpose of this article will be to examine the different types of table management systems and recommend the best for use in the restaurant. This paper will identify three of the most widely used table management systems currently available in the market. It will also evaluate each of the most widely used systems in terms of cost efficiency, benefits to the restaurant operation and possible disadvantages. These findings will be used to select and justify the reservations system recommended for the restaurant (Oz 12).

This paper will limit itself to restaurant reservation systems that are currently being used ...