Restaurant Evaluation
Word Count (excluding title): 668

This restaurant evaluation is for Giovanni's Shady Glen Inn. This casual dining restaurant with table service was located at 25689 State Highway 174, Colfax, CA. The establishment was visited on 8pm, Friday November 12th, 2010 with a party of two. Giovanni's was located on a country highway intersection. The inn's parking was located across the highway. The front of the restaurant was unremarkable. There were a few flower boxes in the front filled with dirt and a fern. Walking through the door, however, made you feel like you walked through a time machine into a 1950s Italian lounge. One expected to see Frank Sinatra in his white coat at any moment. The decor was pleasing, warm, and classy.

Reservations were available but not required. We arrived as a walk-in and were greeted promptly with a smile by the hostess, Sophia, our names were put on a…...

One of the things that will make a difference for the customers is represented by the quality of the food, which needs to be fresh, first and foremost, and tasty.
The good quality of the food also refers to how tasty the dishes are.. From this point-of-view, it is highly important for the restaurant to have a skilled chef. The recipes that the restaurant offers can represent an important opportunity. Steaks are more or less the same in all the restaurants, but the manner in which they are cooked as well as the side dishes can really make a difference.

A third factor that can contribute to the successful functioning of the restaurant. This factor is represented by the quality of the services. One may come to a restaurant to enjoy the good food there, but he or she will surely not come back if they have to wait an hour…...

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Bibliography

Charlotte, Wikipedia, the free encyclopaedia, Retrieved August 19, 2007 from web site:  http://en.wikipedia.org/wiki/Charlotte,_North_Carolina 

Charlotte, North carolina; a busines aproach to social and economc equity, Retrieved August 19, 2007 from web site:  http://www.nlc.org/ASSETS/F8A7B558872649EC941092690E3BD46C/Chap%205%20Charlotte.pdf 

Charlotte, Retrieved August 18, 2007, from web site:  http://www.visitcharlotte.com/ 

Dining in Charlotte, Retrieved August 18, 2007, from web site:  http://www.ktmills.com/Community_Links/page_1836475.html

Restaurant usiness in London
London is a city with a large number of restaurants, with a wide variety of food available in them. The choice that is available is probably not available in many other countries, and the reason for that may be the development of the country and the city as a center of attraction for a variety of people from all over the world. The situation of restaurants is now changing and giving way to fast food restaurants.

During the last ten years or a similar period, there have been a lot of new restaurants that have come up in London, in terms of both quality and choice of food. The first point to note is the choice of the restaurants in terms of area. In the West end area there are a number of expensive restaurants like Mirabelle and Claridges in addition to the regular budget restaurants, vegetarian restaurants…...

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Bibliography

Business Economic Notes - 16" (October 1990) Retrieved at   Accessed on 2 May, 2004http://www.inlandrevenue.gov.uk/bens/ben16.htm .

Business Economic Notes 17" (October 1990) Retrieved at   Accessed on 2 May, 2004http://www.inlandrevenue.gov.uk/bens/ben17.htm .

Business Economic Notes 18" (October 1990) Retrieved at   Accessed on 2 May, 2004http://www.inlandrevenue.gov.uk/bens/ben18.htm .

Greater London Authority, Visit London" Retrieved at   Accessed on 2 May, 2004http://www.london.gov.uk/gla/publications/visit_london/report.pdf .

Restaurants in Hotels
The restaurant business is a tough one, and the going can be even tougher for those located in hotels. This paper describes the pros and cons of operating a restaurant in a hotel. It then explains the chances of growth and profitability and makes recommendations for the types of restaurants and operations that are more likely to achieve success.

There are several benefits of having a restaurant in a hotel (Ursin, 1999). The first is having a built-in business from the hotel's guests. The restaurant may also be able to handle the hotel's room service and banquet business to drive extra revenue. A restaurant can often share kitchen facilities and banquet rooms with the hotel's food-and-beverage operation and may be able to derive discounts by ordering some of its supplies in conjunction with the hotel. Further, a restaurant can benefit from things such as a hotel's central reservation system,…...

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Bibliography

Schonwalder, H. (2002, December 23). Restaurant and its past. Retrieved November 25, 2004 from RestaurantEdge Web site: http://www.restaurantedge.com/index.phtml?catid=622

Ursin, C. (1999, January). Checking inn: restaurants signing up for extended stays at hotels, Restaurants USA. Retrieved November 25, 2004 from Web site: restaurant.org Web site:  http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=420 

Walker, C. (1997, December 5). Heathman Inc.: bolding going forth. Business Journal. Retrieved November 25, 2004 from Business Journal Web site:  http://www.bizjournals.com/portland/stories/1997/12/08/story7.html?page=1

Restaurant
Jim wants to start a restaurant in Savannah, GA that focuses on Low Country and Gullah cuisine. He knows that starting a restaurant means dealing with a large number of regulations at the federal, state and municipal levels. However, he feels that his recipe book is among the best and that he can attract a significant amount of the city's tourist trade, in addition to appealing to locals. Jim has a location in mind, in the heart of the historic district and is taking great care to understand all of the rules that will apply to his restaurant. These include regulations on businesses in general, on food handling, on alcohol and labor laws.

Regulations

Food handling regulations are managed at the state level, with guidance from the FDA's Food Code. The Food Code is a reflection of the high priority that HHS and the USDA place on food safety, and the FDA…...

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Works Cited:

FDA Food Code 2009. Retrieved November 10, 2010 from  http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/default.htm 

State of Georgia Department of Human Resources Food Service Rules. Retrieved November 10, 2010 from  http://health.state.ga.us/pdfs/environmental/Food/Rules/FoodServiceRules.pdf 

Georgia Secretary of State. Filing procedures for Georgia entities. Retrieved November 10, 2010 from  http://sos.georgia.gov/corporations/filing_procedures.htm 

Fletcher, M. (2010). Obama to sell stimulus package to a wary Savannah. Washington Post. Retrieved November 10, 2010 from  http://www.washingtonpost.com/wp-dyn/content/article/2010/03/01/AR2010030101767.html

It was during this time that Nick and Terese welcomed their second son, Riley, into the world. After a brief hiatus from cooking, Nick's passion could not be contained and he, Terese, Nicholas, and Riley moved back to Florida where Nick and Terese made headlines after selling pressed sandwiches out of 1969 Volkswagen Bus.
Although Nick and Terese gained recognition for the delicious sandwiches they sold, they yearned to return to a simpler life, for themselves and their sons. So once again, they packed up their belongings and moved, this time to Ocilla, Georgia, where they were received with open arms and launched Nick's Steak and Pasta.

Nick's Steak and Pasta pays homage Nick's family, love of cooking, and background. Nick and Terese aim to bring a taste of New York to Ocilla while paying tribute to those who have inspired them, such as Grandpa Valentinetti, who was a professional baseball…...

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While Nick and Terese were forced to return to New York, settling in Lake Placid, where Nick continued to create exquisite dishes and hone his craft. It was during this time that Nick and Terese welcomed their second son, Riley, into the world. After a brief hiatus from cooking, Nick's passion could not be contained and he, Terese, Nicholas, and Riley moved back to Florida where Nick and Terese made headlines after selling pressed sandwiches out of 1969 Volkswagen Bus.

Although Nick and Terese gained recognition for the delicious sandwiches they sold, they yearned to return to a simpler life, for themselves and their sons. So once again, they packed up their belongings and moved, this time to Ocilla, Georgia, where they were received with open arms and launched Nick's Steak and Pasta.

Nick's Steak and Pasta pays homage Nick's family, love of cooking, and background. Nick and Terese aim to bring a taste of New York to Ocilla while paying tribute to those who have inspired them, such as Grandpa Valentinetti, who was a professional baseball player and pitched for the New York Yankees during batting practice, and Terese's father whose tireless energy allowed him to provide a stable and secure home life for his five children.

Management must also alter the overall company culture and corporate environment. In order to effectively do so, management must communicate its vision, goals, and objectives to all stakeholders involved. By communicating this vision, management can ensure that all stakeholders are aware of the new objectives and the importance of each. In essence, management is enlisting others in a common vision by combining common aspirations (1). Through this means management creates an ideal image of what he believes the organization can become. Through this vision, he can then get other employees excited about future possibilities. Further, by becoming aware of the new objectives employees are better positioned to provide innovations and services that better align with the overall corporate objectives.
It is not enough to simple explain restaurant objectives and their importance, but management must also lead or model the way for subordinates to follow (2). This is important in regards…...

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References

1) "The Five Practices of Exemplary Leadership ™ | The Leadership Challenge." Robert Thompson. Web. 06 June 2011. .

2) "5 Practices of Exemplary Leadership: An Example." The Young Principal. Web. 06 June 2011. .

3) "The Five Practices of Remarkable Leaders." Leadership Lab. Web. 06 June 2011. .

The entire Blue Hill menu demonstrates the chef's commitment to emphasizing the connection between the farmer and the customer at the table. It provides a range of flavors and always features pristine, farm-fresh produce and artisan ingredients that remain consistent between Blue Hill in New York City and Blue Hill at Stone Barns.
WD50 helped introduce American palates to molecular gastronomy. It is a restaurant designed to stimulate the interests of people who think food can be fun. In my opinion, WD50's Michelin deserves a much higher rating for its food score because every new little dish is both a taste sensation and source of laughter and fun. It is definitely not recommended for strict traditionalists because every dish is presented to challenge your expectations, such as where a dish looks one way to the eyes but stimulates your taste buds much differently. Chef Wylie Dufrense is an FCI graduate,…...

estaurant
HoQ approach for Fast Food Items

Just in Time (JIT)

Inventory control and a, B, C classification

eview the idea of supply chain strategy

Forecasting

Techniques and formulas for forecasting

Monthly Sales Data Plot

Production planning using the transportation method

estaurant:

The location of a business is important and it is significant for retail and entertainment business to be located according to the demographic settings that are suitable for business. The demographic factors required for successful business operations consist of various components. These components include the number of inhabitants of the area, local and regional demographics including the economic factors and city. The choice of three cities Queens town, otoura, and Auckland are available. The decision of desired place will base on the market survey results. The high population areas will be selected. It is likely to procure rented or leased place in the targeted areas. However three alternatives are required to select the place for opening the…...

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References:

Jiao, J.R., & Chen, C.H. (2006). Customer requirement management in product development: a review of research issues. Concurrent Engineering,14(3), 173-185.

Longenecker, J.G., J William Petty, I.I., Palich, L.E., & Hoy, F. (2011). Small business management: Launching & growing entrepreneurial ventures. South-Western Pub.

Monden, Y. (2012). Toyota production system: an integrated approach to just-in-time. USA: Productivity Pr.

Stevenson, W.J., & Hojati, M. (2007). Operations management (Vol. 8). New York: McGraw-Hill/Irwin.

According to Brech, these trends do not leave much time -- or money -- available for dining at full-service restaurants. In this study, the respondents "reported their families ate at cafeterias, family or chain restaurants, or fine dining restaurants only once or less each week" (Brech 1998: 21). This is not to say, though, that the number of full-service restaurants in countries such as the United States has declined in recent years. To the contrary, during the period between 1972 and 1997, the number of full-service restaurants increased by 35%; however, the number of fast food establishes more than doubled during this same time period (Akst 2003). These trends represent a sharp divergence from consumer eating habits a few years ago, and it was not until 1995 that consumers spent more at fast food establishments than they did at full-service restaurants (Pardue 1999).
Not surprisingly, given the highly competitive nature…...

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References

Abernathy, T. & Hart, R. (2004) "Evaluation of an HACCP Pilot Program for the Food Service

Industry." Canadian Journal of Public Health 95(6): 470-471.

"About Us." (2010) Aspen Systems, Inc. [online] available from

Critique of Restaurant Training and Development ProgramsIntroductionThe necessity for a distinctive staff training protocol cannot be overstated in dining establishments, especially the fine dining sector. Such a protocol not only serves to curtail training expenses and alleviate the anxiety experienced by new hires but also operates as a conduit for efficient time management and heightened revenue generation.The training regimen is multifaceted and tailored to each new employees role. Beyond furnishing individuals with the requisite professional skills and proficiencies, this training process also enhances their professional demeanor, invariably bolstering productivity.When devising an employee training program to be effective and professional, a restaurant manager or trainer must consider an array of considerations. These include the programs duration, its structural framework, the methodologies employed for training and instruction, the availability of training facilities, the identification of responsible instructors, and other pertinent factors (Nickson 2007, 159).Challenges and Potential Shortcomings in the ProgramA Deficiency in…...

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References

Nickson, D. 2007. Human Resource Management for the Hospitality and Tourism Industries. First Edition. Butterworth-Heinemann.

Sommerville, K. L. 2007. Hospitality Employee Management and Supervision: Concepts and Practical Applications. First Edition. Wiley

Tesone, D.V. 2008. Handbook of Hospitality Human Resources Management. Ebook. Taylor and Francis. Available at  https://www.perlego.com/book/1621864/

1. The COVID policy will utilize the latest CDC guidelines related to COVID-19. Here, all employees will be subject to temperature checks prior to entering the establishment. Once passed, all employees will be required to were masks and gloves throughout the working day. Hand sanitizers will be positioned throughout the restaurant to better ensure cleanliness. In addition, the restaurant will look to implement self-serve kiosks for patrons looking to pay without having an employee touch a credit or debit card. Finally, cleaning staff will be utilized at closing to ensure all tables and commonly used surfaces within the restaurant are properly cleaned.2. The restaurant will utilize a hybrid working schedule with each employee to work a minimum of 3 days per week and 5 hours per day. Priority will be given to senior workers with prior restaurant and service experience. In addition, wages will increase by $2 dollar per hour…...

Hot Pot Business PlanBusiness ModelThe proposed hotpot restaurant will be located at 2119 Polaris Parkway, Lewis Center, OH 43240, covering an area of 2300 sq feet at a cost of $18.00 per square foot per month. The seating arrangement includes 10 tables: 3 tables seating 4 people, 3 tables seating 6, and 4 tables seating 10-12 people. With an average plate cost of $30.00 to $40.00 per customer, the restaurant aims to operate Monday through Saturday from 11 am to 10 pm, and Sunday from 10 am to 6 pm. Operating as a franchisee, it will benefit from the franchisor's support in design, kitchen management, marketing, and unique soup bases.Market AnalysisColumbus's economic growth and its increasing Asian population, particularly the Chinese community, create a lucrative market for the hotpot restaurant. The rising popularity of hotpot among Americans further accentuates the opportunity, positioning the business in a city ripe for such…...

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References

Counihan, C., & Van Esterik, P. (2013). Food and culture. New York^ eNY NY: Routledge.

Gjertson, L. (2016). Emergency saving and household hardship. Journal of Family and Economic Issues, 37, 1-17.

Office of Research. (2023). Ohio Asian Americans. Retrieved from  https://dam.assets.ohio.gov/image/upload/development.ohio.gov/research/Ohio-Asian-Population-2022.pdf 

Snyder, L. V., Scaparra, M. P., Daskin, M. S., & Church, R. L. (2006). Planning for disruptions in supply chain networks. In Models, methods, and applications for innovative decision making (pp. 234-257). Informs.

Outback Steakhouse, founded in 1988 by Bob Basham, Chris T. Sullivan, Trudy Cooper, and Tim Gannon, has emerged as an influential player in the American casual dining scene (Malcom & Lineback, 2003). Modeled after the rugged Australian Outback, the restaurant chain has adeptly combined a themed environment with a diverse menu primarily focused on steaks and other Australian-inspired dishes. The success of the Outback Steakhouse concept can be mapped to various strategic and operational decisions that the founders and management have made over the years.
The ambiance of Outback Steakhouse is meticulously crafted to evoke the essence of the Australian Outback. The interior dcor typically incorporates Australian cultural symbols, such as boomerangs, kangaroo pictures, and maps of Australia, alongside rustic elements representative of the Outback terrain (Sullivan et al., 2000). This theming is not merely superficial; it extends to the menu items, which bear inventive names like "Bloomin' Onion," one of…...

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References:

Brown, S. L., & Eisenhardt, K. M. (1998). Competing on the edge: Strategy as structured chaos. Harvard Business Press.

Bitner, M. J. (1992). Servicescapes: The impact of physical surroundings on customers and employees. Journal of Marketing, 56(2), 57-71.

Cornwell, T. B., Roy, D. P., & Steinard II, E. A. (2001). Exploring managers\' perceptions of the impact of sponsorship on brand equity. Journal of Advertising, 30(2), 41-51.

Elkington, J. (1997). Cannibals with forks: The triple bottom line of 21st century business. Oxford: Capstone Publishing.

In addition many researchers point out that having a consistent vision and strong, defensible unique value proposition are also critical for the continued viability of a restaurant.
elationship marketing and the ability to build and sustain a loyal customer base are just as critical as the ability to manage a restaurant financially. The immediacy and trust that customers develop over time with a restaurant becomes an integral part of its brand, and the continual reinforcing of this trust-experience-loyalty triad is critical for the growth of any independent or franchised restaurant.

Additional factors that positively affect long-term restaurant viability are having a distinctive and highly differentiated concept that is defensible even in areas where there is high restaurant density. The core concepts of Differentiation, cost leadership, and focus have been suggested as competitive advantages for coping with competition (Porter, 1980, 1985). A firm can achieve profitability over a rival in two fundamentally…...

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References

Bayou and Benett - Profitability Analysis for Table Service Restaurants. Cornell Hotel & Restaurant Administration Quarterly. April 1992.Pgs. 44-59

BB&T Capital Markets - CEC Entertainment Profile. BB&T Capital Markets Report. July 26, 2006. Barry Stouffer CFA, CPA

Bruderl & Schussler -, "Organizational Mortality: The Liabilities of Newness and Adolescence," Administrative Science Quarterly 35 (1990): 530-447.

Domino's (2005) - From the 2005 Analyst Day Presentation downloaded from the Internet on November 26, 2006:

1. A diet or lifestyle related disease is one that is brought about specifically because of the type of diet the person has or the lifestyle he or she chooses to live. 2. Obesity causes many health issues. The most common are sleep apnea, type II diabetes, and heart disease. 3. Obesity is linked to both diet and lifestyle. Someone who overeats and also does not exercise can become obese over time. 4. In society, obesity causes higher health care costs, "fat shaming," and discomfort for many people because of a lack of ability to accommodate larger-sized people (think airplane and bus seats,....

There are many different topics to select when writing about online education.  You can approach the essay from the point-of-view of an educator or of a student, and you can also look at it by grade level for K-12 students, for classes for undergraduate and graduate students. You can focus on the challenges that people face as remote learners or the benefits of remote learning.  Many people who are looking at online education today also look at the impact of the COVID-19 pandemic on remote learning/ online education and how different school districts and educational institutions have....

It can be a little difficult to find accurate research on a specific incident like the 1993 Jack In the Box E. coli outbreak.  Escherichia coli, commonly known as E. coli is a type of bacterium that is often located in the lower intestine of warm-blooded animals.  E. coli lives in healthy people and animals, but some strains of E. coli can be very dangerous, causing significant gastrointestinal symptoms in impacted people.  If you are infected with a dangerous strain, the symptoms can include severe cramping, bloody diarrhea, and even vomiting.  People....

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