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文檔簡(jiǎn)介
JULY
Executivesummary
1.1Businessoverview
Thisbusinessisforbuildingafastfoodrestaurant,locatedatShanghairailwaystation.Itnamed‘Bolero’.Itcanhold60covers.Thedecoroftherestaurantwillbebrief.Givecustomersacleanandniceenvironment.Intherestaurantwillbroadcastthepopmusic.Customerswillfeelrelax.
Therestaurantlocatedintheshanghairailwaystation,withhighpedestriantraffic.Therearemanytouristsandlocalsgotothestationeveryday.Theywillgotomyrestaurantconvenient.
1.2Missionstatement:
Thecompany'sgoalisthatofamulti-facetedsuccess.Ourfirstresponsibilityistothefinancialwell-beingoftherestaurant.Wewillmeetthisgoalwhiletryingtoconsider;1)theeffectofourproductsonthehealthandwellbeingofourcustomers(andourstaff),2)theimpactthatourbusinesspracticesandchoiceswillhaveontheenvironment,and3)thehighqualityofattitude,fairness,understanding,andgenerositybetweenmanagement,staff,customers,andvendors.Awarenessofallthesefactorsandtheresponsibleactionsthatresultwillgiveoureffortsasenseofpurposeandmeaningbeyondourbasicfinancialgoals.
1.3Servicevision:
Customerswillgetgoodservicebecauseourstaffsarehighlytrainedandthestaffprovidesefficientservice.
1.4Productdifferentiation
Therestaurantwillsprovidetwomainproducts:Chineseandwestfastfood.Foodproductionandassemblywilltakeplaceinthekitchenoftherestaurant.Freshvegetables,meatanddairyproductswillbeusedtocratemostofthedishesfromscratch.Thechefwillexercisestrictstandardsofsanitation,qualityproduction,andpresentationorpackagingoverthekitchenandservicestaff.
1.5Targetmarket
Thebusinesswillmeettheneedsoftwoprimacymarketsegment:localsanddomestictourists.
Financialmanagement
Staffandoperations
Thereare15employeesintherestaurant.Twoarefulltimeandothersareparttime.
Productprofile
2.1Product-goodsandservice
Havehomedeliveryserviceforlocalsneartherailwaystation.Alsotherestauranthastakenawayservice.
Therewillbethreewaysacustomercanpurchasefood.Theymaysitdownatoneofthe60seatsinthediningroomandgetfullservicefromawaitperson.Aseparatetake-outcounterwillservicethosewhowishtopickuptheirfood.Mosttake-outfoodwillbepreparedtoorder.Delivery(anindirectformoftake-out)willbeavailableatcertaintimesandtoalimitedarea.
2.2Positioning
Positionedasanaveragepriceandmoderatequalityfastfoodrestaurant.
3Marketingplan
3.1Externalbusinessenvironment
ShanghaiRailwayStationaccommodatesthesecond-largestnumberofpassengersinChina.
Zhabeidistrictwithapopulationof800,000,wheretheShanghaiRailwayStationislocated,hasalwaysbeenregardedasthegatewayofthecity,offeringitauniqueadvantageintransportationlinkstotheYangtzeRiverDeltaandfurtherontothewholenation
FastfoodrestaurantdevelopinChina
3.2Marketsegmentation
3.3Competitoranalysis
Therearemanycompetitorsaroundandwithinshanghairailwaystation.WhilesomeofthecompetitorshavesimilarstrategyasDukeRestaurant,othercompetitorshavedevelopedaCompetitiveadvantage.DukeRestaurantmustdifferentiatetherestaurantfromcompetitorsinordertobemorecompetitive.
KFChasbeenoneofthemosthouseholdinternationalbrandsinurbanChinasinceitopeneditsfirstWestern-stylequickservicerestaurant
KongfurestaurantisaChinesefastfoodrestaurant.Anddevelopfast.
3.4Positioninmarket
Althoughtherestaurantindustryisverycompetitive,thelifestylechangescreatedbymodernlivingcontinuetofuelitssteadygrowth.Moreandmorepeoplehavelesstime,resources,andabilitytocookforthemselves.TrendsareveryimportantandDukeRestaurantiswellpositionedforthecurrentinterestinlighter,healthierfoodsatmoderatetolowprices.
3.5SWOTanalysis
Strengths:Therestauranthasagoodlocation.Itlocatedintheshanghairailwaystation.Havealotofpopulation.Andhaveconvenienttraffic.ThreeSubwaylineandmanybusespassthroughtherailwaystation.
Weaknesses:Therearemanyrestaurantsinthisarea.Havemanycompetitions.AndIhavenoexperiencetoopenarestaurant.
Opportunities:OneoftheopportunitiesisthegrowingeconomyinChinapeoplepreferdininggototherestauranttohavedinerathome.Andthetourismindustryisdevelopingfast.Alotofpeoplevisitshanghaieveryyear.Thereisamarketsegmentthatpreferstoeatthistypeofcookingathomealthoughtheydonothavethetimetocook.Therearealreadycaterersandevenmailordercompaniesthatprovideindividualsandfamilieswithuptoamonth'ssupplyofpre-preparedmeals.
Thisopportunitywillberesearchedanddevelopedonatrialbasis.Ifsuccessful,itcouldbecomeamajornewsourceofincomewithoutcreatingtheneedforadditionalstafforproductionspace.
Threats:Economicdownturn,3outof5closeinfirstortwoyear.
3.6Saleforecasts
Chineseeconomygrowsrapidlyandsodoesitstourismindustry.Astheworld’seconomyimproves,numberoftouristsriseseveryyear.In2020thenumberofoverseastravelersisexpectedtorisetoapproximately1.6billion.ExpertsfromtheWorldTourismOrganization(WTO)expectChinatobecomeoneofthecountrieswiththemostinboundtourismby2020.Thedemandforthisdestinationwillbeboostedbyvariousfactors.AmongotherstheBeijingOlympicsin2008,theShanghaiWorldExpoandAsianGamesinGuangzhouin2010willtakeplaceinChina.TheOlympicsitselfareexpectedtoluresometwomillionvisitors.
3.7Promotionalstrategy
Usingtherightpromotionwillhelptherestauranttoattractmorecustomersandcreatemoreawarenesswithinthetargetmarket;thiswillhelptherestauranttoincreasethetotalrevenue.It’simportanttopresentthenewimageconsumersthroughseasonalpromotions.
Therestaurantneartherailwaystationhassomesubway.Everydayalotofpeoplegotoworkorsomewherewillpassthroughthestationandlooktheadvertisements.SoIadvertiseinthesubwaystation.
Iwilldotheadvertisement7daysbeforeIopentherestaurant.Iwanttoadvertisetwomonths.
4.Legalrequirements
4.1Legalstructure
4.2Licensing
Healthylicense
FoodSanitationLicense
DischargePermit
TaxRegistration
Industrialandcommercialbusinesslicense
4.3Insurance
EnergyandResourcesLaw
EnvironmentalLaw
4.4Taxation
TheRegulationsprovidelegaldefinitionsandadditionalrulesonintellectualpropertyassupplementaryprovisionstothenewCorporateIncomeTaxLaw(CITLaw)that:(1)licensingfeesreferstoincomegainedbyanenterpriseinconsiderationofgrantingrightstouseapatent,non-patenttechnology,trademark,copyrightandotherrightssubjecttolicensing;(2)intangibleassetsstipulatedintheCITLawincludepatentrights,trademarkrights,copyright,non-patenttechnologyandgoodwill;(3)exemptionanddeductionofcorporateincometaxforqualifyingtransfersoftechnologyreferstothefirstRMB5millionpaymentforatransferoftechnologywithinoneyearwhichshallbeexemptedfromcorporateincometaxandpaymentsexceedingtheaforesaidbandwhichshallqualifyfora50%taxdeduction;and(4)thekeynationalsupportedhigh-techenterprisesstipulatedinArticle28oftheCITLawreferstoenterpriseswhichmeettherequirementslistedintheRegulationsandpossesscoreindependentintellectualpropertyrights.
4.5Industrialrelation
Ihopefindsomesuppliersprovidequalityandcheapmaterials.Andmyrestaurantwillhaveagoodrelationshipwiththem,developalong-termcooperation
4.6Occupationhealthandsafety
Occupationalhealthandsafetyisadisciplinewithabroadscopeinvolvingmanyspecializedfields.Initsbroadestsense,itshouldaimat:
thepromotionandmaintenanceofthehighestdegreeofphysical,mentalandsocialwell-beingofworkersinalloccupations;
thepreventionamongworkersofadverseeffectsonhealthcausedbytheirworkingconditions;
theprotectionofworkersintheiremploymentfromrisksresultingfromfactorsadversetohealth;
theplacingandmaintenanceofworkersinanoccupationalenvironmentadaptedtophysicalandmentalneeds;
theadaptationofworktohumans.
Successfuloccupationalhealthandsafetypracticerequiresthecollaborationandparticipationofbothemployersandworkersinhealthandsafetyprogrammes,andinvolvestheconsiderationofissuesrelatingtooccupationalmedicine,industrialhygiene,toxicology,education,engineeringsafety,ergonomics,psychology,etc.
Forallofthereasonsgivenabove,itiscrucialthatemployers,workersandunionsarecommittedtohealthandsafetyandthat:
workplacehazardsarecontrolled-atthesourcewheneverpossible;
recordsofanyexposurearemaintainedformanyyears;
bothworkersandemployersareinformedabouthealthandsafetyrisksintheworkplace;
thereisanactiveandeffectivehealthandsafetycommitteethatincludesbothworkersandmanagement;
Workerhealthandsafetyeffortsareongoing.
4.7Recordkeeping
DownPaymentsonProperty,Rent,Equipment
Equipment
Legal/AccountingServices
Licenses/Permits
Loanpayments
Marketing
OfficeSpace
ProfessionalFees
Remodeling/InstallationofEquipment
Salaries,includingoneforyourself
Supplies
Utilities
5.Humanresourcesplan
5.1Jobanalysis
Afastfoodrestaurantmanager
operationalmanagement:organisingstockandequipment,orderingsupplies,andoverseeingbuildingmaintenance,cleanlinessandsecurity;
financialmanagement:planningandworkingtobudgets,maximisingprofitsandachievingsalestargetssetbyheadoffice,controllingtakingsintherestaurant,administeringpayrolls,etc.;
peoplemanagement:recruitingnewstaff,traininganddevelopingexistingstaff,motivatingandencouragingstafftoachievetargets,coordinatingstaffschedulingandrotas;
workingtoensurestandardsofhygienearemaintainedandthattherestaurantiscomplyingwithrelevanthealthandsafetyregulations;
ensuringhighstandardsofcustomerserviceareobservedatalltimes;
implementing,andinstillingintheirteams,companypolicies,procedures,ethics,etc.;
handlingcustomercomplaintsandqueries;
devisingandmarketingpromotionalcampaigns;
preparingreportsandotherperformanceanalysisdocumentation;
reportingtoandattendingregularmeetingswithareamanagersorheadofficerepresentatives;
establishingrelationshipswiththelocalcommunityandundertakingactivitieswhichcomplywiththecompany’scorporatesocialresponsibilityprogrammes.
5.2Legislationandindustrial
LaborLaw
5.3Organizationchart
5.4Recruitmentandselections
Iwillemploystaffwherelaboursupplyinthelocalarea.Thelocalcollegecansupplytrainedstaffinsomearea.Suchas
5.5Inductionandtraining
Thekeytoeffectivestafftrainingistoidentifytheprincipaldutiesofthestaffmembersthemselves,andtoensurethattheyareawareoftheirindividualrolesandresponsibilities.Beyondthat,aregularscheduledsessionshouldbeputinplacethatnotonlyaddressescurrentresponsibilities,butalsoacknowledgesthatallstaffshouldbeinterestedindevelopingtheirownskillsandunderstandingtheimportanceoftheirroleinthebusiness.
Regularsessionsshouldbesetupbetweenthechefandheadwaiterstoensureallstaffhastriedthefoodandwineavailableandareabletoanswercustomerquestionsorprovidesuggestionsfromthemenu.
5.6Performancemanagement
6.Operationalplans
6.1Openinghoursandtrading
Therestaurantwillbeopenforlunchanddinner7daysaweek.Servicewillbeginat7:00amandendat11:00pm.
6.2Pricingandcostcontrol
6.3Policiesandprocedures
HealthandSafetyPolicyandProcedure.
Workstationassessmentprocedure
Firesafety
StaffDisciplinaryprocedure.
StaffGrievanceprocedure.
StaffAppraisalprocedure.
Supervision.
Staffexpenses
Staffloans(travel,cycle,car).
UnionrecognitionPolicy.
SickLeavePolicyandprocedure.
Leavepolicyandprocedure.
TimeoffinLieuPolicyandprocedure.
PublicDuties.
RecruitmentProcedure.
Redundancypolicy.
InductionProcedureandChecklist.
Exitinterviews.
Jobevaluation.
Retirementpolicy.
6.4Foodhygiene
Maintaininghighlevelsofpersonalandkitchenhygieneareimportantandeffectivewaystostopgermsfromspreading.
Washyourhandsandnailswithhot,soapywaterbeforehandlingfood,betweenhandlingcookedanduncookedfoods,andaftergoingtothetoilet.
Rinseyourhandswellanddrythemonacleanhandtowel,adisposablepapertowel,orunderahanddryer.Wethandstransfergermsmoreeffectivelythandryhands.
Usedifferentclothsfordifferentjobs(egwashingupandcleaningsurfaces).Washthemregularlyonthehotcycleorsoakinadilutesolutionofbleach.
Wipedownanddisinfectsurfacesandutensilsregularly,usingadetergentordilutesolutionofbleach-alwaysreadthesafetyinstructionsfirst.
Washupusinghot,soapywater-userubberglovesifnecessary.
Don'thandlefoodifyouhavestomachproblemssuchasdiarrhoeaandvomiting,orifyou'resneezingorcoughingfrequently.
Coverupcutsandsoreswithwaterproofplasters.
Ifpossible,removerings,watchesandbraceletsbeforehandlingfood.Germscanhideunderthese.
Bacteriacanspreadfromrawfood,inparticularmeat,tofoodthathasalreadybeencookedoriseatenraw,suchassalads.
Useseparatechoppingboardsforpreparingrawmeat,poultryandseafoodandforfreshproducesuchassalads,fruitandvegetables.
Neveruseamarinadethathasalreadybeenusedonrawmeatforcookedfood,unlessithasbeenboiledthoroughly.
Alwaysuseacleanplatetoservefood.
Afterusingaknifeorotherutensilonrawmeat,cleanitthoroughlybeforeusingitonotherfoods.
Storingfoodcorrectly
It'sveryimportantthatfoodisstoredintherightplace(egfridgeorfreezer)andatthecorrecttemperature.
Alwayschecklabelsforguidanceonwhereandhowlongtostorefood,inparticular,freshorfrozenfood.
Storefreshorfrozenfoodinthefridgeorfreezerwithintwohoursofpurchase-sooneriftheweatherishot.
Allowmealleftoverstocooltoroomtemperaturebeforestoringtheminthefridge,ideallywithintwohoursofpreparation.Ifnecessary,divideleftoversintosmallerportionstohelpfoodcoolmorequickly.
Useupleftoverswithintwodays.Cookedriceshouldonlybekeptforoneday.
Storerawfoodsuchasmeatinairtightcontainersatthebottomofthefridgetopreventjuicesorbloodfromdrippingontootherfood.
Defrostfrozenfoodsinthefridge.Placethemonaplateorinacontainerastheydefrostsotheydon'tdriponorcontaminateotherfoods.
Don'toverfillthefridge-foodmaynotcoolproperly.
Keepthefridgeatlessthan5°Candthefreezeratlessthan-18°C-considergettingathermometer.
Don'tstoreopenedtinsoffoodinthefridge-transferthecontentstoasuitableairtightcontainerinstead.
Cookingfoodsafely
Iffoodisn'tcookedatahighenoughtemperature,bacteriacanstillsurvive.Thefollowingadvicewillhelpyoutocooksafely.
Followtherecipeorpacketinstructionsforcookingtimeandtemperature,ensuringtheovenispre-heatedproperly.
Foodshouldbepipinghot(steaming)beforeserving.
Takespecialcarethatpork,sausages,burgersandpoultryarecookedthroughandaren'tpinkinthemiddle.Usingacleanskewer,piercethemeat.Whencookedproperly,thejuicesrunclear.Lambandbeefjointsandsteakscanbecookedrare,butmustbethoroughlysealed(browned)ontheoutside.
Don'tcookfoodstoofarinadvance.Keepcookedfoodscoveredandpipinghotuntilserved.
Whenmicrowaving,stirfoodwellfromtimetotimetoensureevencooking.
Onlyreheatfoodonceandservepipinghot.
Useafoodthermometertocheckthatfoodiscookedtotherighttemperature.
Eggscontainharmfulbacteriawhichcanbedangeroustopregnantwomen,olderpeopleandb
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