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Author: Camillo, Angelo A. Publisher: IGI Global ISBN: 1799843432 Category : Business & Economics Languages : en Pages : 497
Book Description
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Author: Camillo, Angelo A. Publisher: IGI Global ISBN: 1799843432 Category : Business & Economics Languages : en Pages : 497
Book Description
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Author: Nadine Ghanawi Publisher: GRIN Verlag ISBN: 3656342563 Category : Business & Economics Languages : en Pages : 18
Book Description
Seminar paper from the year 2012 in the subject Business economics - Offline Marketing and Online Marketing, grade: 1,3, University of València (Faculty of Economics), language: English, abstract: After the fast-food industry was thriving in Asia and especially in China in recent years, Latin America is considered the future growth market for American restaurant franchises (cf. Bloomberg 2012). In China, KFC already encountered a stunning demand, dominating the market by far before McDonalds (cf. Mellor 2011). However, in 2012 KFC was represented by only 577 restaurants in 36 countries of the Caribbean and Latin American area (cf. CARIBLA 2012). As a consequence one can see that there is still a lot of internationalization potential for the Company in the future. In order to be able to discuss KFC’s operations in the global market place, this paper will first give an overview of common strategic marketing concepts and management theories, before critically analyzing KFC’s international strategic approach to the global market place. Moreover, it will take a look at how -and if- KFC is able to manage the tension between globalization and localization, giving recommendations for the future development of the firm. In doing so, a critical evaluation of the Company’s pursued internationalization strategy in the past as well as the illustration of possible market entry strategies for KFC is required.
Author: Silva, Carlos Francisco e Publisher: IGI Global ISBN: 1668466155 Category : Business & Economics Languages : en Pages : 313
Book Description
In today's globalized economy, selecting the right entry strategy is critical for companies looking to expand into foreign markets. This decision has a significant impact on a company's performance and its ability to collaborate with global supply chains. Moreover, with consumers becoming increasingly aware of the origins of products and brands, it is essential for companies to use the origin as a means to add value to their offerings. Edited by Dr. Carlos Silva, this book brings together global professionals and researchers who provide the latest empirical research findings and relevant theoretical frameworks on the subject, spanning multiple industries. Origin and Branding in International Market Entry Processes is targeted towards professionals and researchers working in the field of international management and business, providing insights and support for executives concerned with market entry, internationalization strategies, destination and origin branding, and brand expansion. The book covers a range of topics, including brand origin, country of brand origin, branding, market entry process, internationalization strategies, place branding, and digital places, among others. This book is an excellent resource for academics and professionals looking to understand the strategic role of brands and their origin in international market entry, helping readers make informed decisions on market entry strategies and branding that will ultimately improve their performance and success in global markets.
Author: Fevzi Okumus Publisher: Routledge ISBN: 113644484X Category : Business & Economics Languages : en Pages : 349
Book Description
Strategic Management for Hospitality and Tourism is a vital text for all those studying cutting edge theories and views on strategic management. Unlike others textbooks in this area, it goes further than merely contextualizing strategic management for hospitality and tourism, and avoids using a prescriptive, or descriptive approach. It looks instead, at the latest in strategic thinking and theories, and provides critical and analytical discussion as to how and if these models and theories can be applied to the industry, within specific contexts such as culture, profit and non-profit organizations. This title also provides online support material for tutors and students, in the form of guidelines for instructors on how to use the textbook, PowerPoint presentations and case studies plus additional exercises and web links for students.
Author: Jeff B. Katz Publisher: John Wiley & Sons ISBN: 0471136980 Category : Business & Economics Languages : en Pages : 275
Book Description
A complete blueprint for all types of restaurantdevelopment--from concept through construction Whether you are planning a small neighborhood bistro or anexpansive hotel eatery, Restaurant Planning, Design, andConstruction provides you with the specific information andin-depth guidance you need to navigate the restaurant developmentprocess effectively. With easy-to-use worksheets, checklists,review procedures, and guidelines, this comprehensive manual canhelp you to avoid the pitfalls of miscommunication, omission, andfaulty execution that can mean the difference between your successand failure. Taking you step by step through each phase of thedevelopment process, the book shows you how to: * Assemble and manage your restaurant development team * Prepare a marketable business plan to use when seekingfinancial backing * Approach site evaluation, budgets, scheduling, and more * Write a detailed operational plan of how the restaurant willfunction * Prepare an effective design program to fulfill your operationalrequirements * Coordinate key elements of planning and design * Manage the construction phase, pre-opening activities, andfollow-up No matter what your business background--catering,marketing, management, or finance--this self-contained guideis one resource you will not want to be without.
Author: Cathy A. Enz Publisher: John Wiley and Sons ISBN: 047008359X Category : Business & Economics Languages : en Pages : 704
Book Description
Updated to include the current models, theories, and hospitality practices, Hospitality Strategic Management: Concept and Cases, Second Edition is a comprehensive guide to strategic management in the international hospitality industry. Author Cathy A. Enz uses the case study approach to cover current topics such as innovation, entrepreneurship, leadership, ethics, and franchising. Eight full case studies with exhibits and documents address the areas of lodging, food service, tourism e-commerce, gaming, cruise lines, and airlines, making this book ideal for executive level training courses or hospitality industry executives interested in developing their strategic management skills.
Author: Lee Simon Publisher: Atlantic Publishing Company ISBN: 0910627835 Category : Business & Economics Languages : en Pages : 381
Book Description
An account of a team's work to develop a restaurant concept from the initial idea through design, construction, opening, and operations, discussing how to avoid common mistakes made by new restaurant owners and achieve success.
Author: Korstanje, Maximiliano Publisher: IGI Global ISBN: 1799872890 Category : Business & Economics Languages : en Pages : 281
Book Description
The COVID-19 pandemic caused a disruption for many industries at its emergence, including the rental industry. The rental industry consists of more than just car rentals. It also includes Airbnb, house rentals, cruises, and other means of transport. This industry, which relies on tourism, was negatively affected by the travel restrictions that were put in place due to the pandemic. As such, it had to quickly adapt and grow to abide by the rules of the “new normal” in order to survive both during the pandemic, as well as implement new models and strategies that would help it to regain its success post-COVID-19. Socio-Economic Effects and Recovery Efforts for the Rental Industry: Post-COVID-19 Strategies is a critical reference book that discusses the effects of the COVID-19 pandemic on the rental industry and the ways in which the rental industry adapted under the new global restrictions affecting tourism. This book covers recovery efforts for the rental industry, analyzes global cases of the effects and adaptations the rental industry has undergone, and discusses the sociological aspects of the pandemic. While highlighting topics such as e-commerce, financial leasing, second home tourism, and sharing economies, this book is essential for executives, business owners, managers, rental agencies, ridesharing companies, academicians, researchers, and students interested in the current state of the rental industry and how it plans to overcome the challenges caused by the pandemic.
Author: Camillo, Angelo A.
Author: Camillo, Angelo A.
Author: 
Author: Nadine Ghanawi
Author: Silva, Carlos Francisco e
Author: Fevzi Okumus
Author: Teemu Kokko
Author: Jeff B. Katz
Author: Cathy A. Enz
Author: Lee Simon
Author: Korstanje, Maximiliano