Case Study Food Restaurant Management Marketing Essay

Case Study Food Restaurant Management Marketing Essay Jack Sprat is the owner of seafood restaurant in a coastal town. He is 63 year old and doctor has advised him to take rest so he had appointed a Manager to look after the business operations and he use to come to see the business once in a week. But once he handed over the business to the manager his business is not doing well and there is continuous decline in the business. So in order to find remedy owner has approached to the investigator to analyse the case and suggest as what should be done to bring back the business of the restaurant. The investigator has analyzed the business with the tools of business (case) analysis-SWOT and further financial data has also been taken into consideration to find out the declining trend and come to a conclusion as why business is going down. In order to evaluate the business operation and put the findings in the report the investigator has done extensive research-secondary research and analysed the case with his valuable suggestions. ACKNOWLEDGEMENT The investigator would like to convey his gratitude to those entire people who helped him to enhance his understanding of the case and analyzed the situation so that a valid conclusion of the case can be drawn. The investigator has completed this case successfully and has presented his findings with suggestion in this report. So author would like to thank the Module tutor for kind support and guidance. INTRODUCTION Jack Sprat is 63 year old owner of 60 seat licensed seafood restaurant that is situated in a coastal town. Before starting this business Jack was simply a Manager at a local Bluebeckers Restaurant. But an inheritance left this restaurant to him. Since the opening of this restaurant business it has given very good return. The belief of Jack towards success of this business is the Maintenance of high standards in food production and presentation. Other fact is Menu and beverage list has been fairly constant since beginning of this restaurant. Jack did not change menu and beverage list because business was giving modest return since beginning. But jack is not regular to the restaurant so he has appointed a Manager to manage the business operation and he used to come to the restaurant to see the business operation once in a week. This is because at this age (63) he has been suffering from health problem and his doctor has advised him to take rest. But business of this restaurant has gone down as soon as it was handed over to the manager. Absenteeism of the staff has increased. Keeping in mind the remedy of the situation author has established aim and objectives of this report, here are the aim and objectives written in detail: Aim of this report is to find remedy of the existing problem or discrepancies of the restaurant and give valuable suggestions to overcome from these problems so that business can be put on its old pattern-profitable. Objectives are: Finding most important problems Identification of further information that would be helpful in making realistic plans for the future of the business To list the priorities Drawing an action Plan The structure of this report is as follows: First of all main body has been presented wherein SWOT other detailed analysis has been done. Then conclusion has been drawn and bibliography (list of references) has been given followed by appendix section where additional information has been provided. MAIN SECTION Before providing solution of anything one has to find the problems first. So to find problems related to Jack Spart business the investigator has conducted SWOT analysis and financial analysis. Before going for the SWOT analysis of the business concerned it is important to understand SWOT first. SWOT ANALYSIS is the detailed search and listing of factors from situational analysis that might or will impact the businesss strategy. Strategic marketing is based on the SWOT analysis. The process by which SWOT factors are derived is to carefully review the internal analysis for strengths and weaknesses, and the environmental analysis for opportunities and threats, and to then record. (Reich, Z.A, 1997) According to Morrison, J (2002) The SWOT analysis is a commonly used planning tool, which assesses the firms strategic profile in terms of its strengths, weaknesses, opportunities and threats. Focusing on both internal and external environments, it serves to highlight a firms distinctive competences, which will enable it to gain competitive advantage. Based on the above information from the scholars it is true that business environment can be divided into two part-internal and external environments. Internal environment consists of all factors that are internal part of the business. These internal factors are within the control of the business. Strength and Weaknesses of the business can be found in the internal environment of the business. External factors are those factors which are not within the control of the business and to be into existence business houses have to change in internal policy and adjust itself to cope with the external environment factors. Opportunities and Threats are the factors that are part of external environment of a business. For SWOT analysis please refer to appendix1..SWOT ANALYSIS.docx FINANCIAL ANALYSIS REVENUE (SALES) POINT OF VIEW: Food sales has increased in 2007-8 by 4.3% compared to 2006-7, and it has gone down in the financial year 2008-9 by 3.95% compared to 2007-8 sales of food. Liquor Sales has increased in 2007-8 by 5.97% compared to 2006-7 and further it increase by 15.59% in the year 2008-9 compared to 2007-8. Overall Total Sales has been increasing in the financial year by 4.67% in the financial year 2007-8 compared to 2006-7, and further increased by 6.57% in the financial year 2008-9 compared to 2007-8. DIRECT COST POINT OF VIEW: In the financial year 2006-7 food cost was 42.05% of its sales and in 2007-8 it became little favorable by going down to 41.16% of its sales figure and in the year 2008-9 in again gone up to 43.63% Direct cost of Liquor is 59.72% of its sales in the financial year 2006-7, and 57.70% in 2007-8 and further 57.91% in 2008-9. So its favorable as it is in declining trend. Total direct cost is 54.01%, 55.11% and 52.88% in the financial year 2006-7, 7-8, and 2008-9 respectively which also seems favorable because in 2007-8 it gone little up but again it gone down by good margin-around 2 to 3% GROSS PROFIT POINT OF VIEW: Gross profit of food is 57.95%, 58.84% and 56.37% in the financial year 2006-7, 7-8, 8-9. This shows increase in 2007-8 and further decline in 2008-9. Gross profit of Liquor is 40.28%, 42.30% and 42.09% in the financial year 2006-7, 2007-8, and 2008-9 respectively. Overall it is in favorable trend. Gross profit in the financial year 2006-7 is 54.01%, 55.11% in 2007-8 and 52.88% in 2008-9 which seems declining trend. In the year 2007-8 it gone up but in 208-9 it came down. This is because there was declining of sales of food in the financial year 2008-9 by 3.95%, otherwise sale of liquor in this financial year was good and direct costs were also behaving favorably. INDIRECT EXPENSES POINT OF VIEW: There are three component of indirect expenses-labour, overheads and operating expenses and maintenance expenses. Amount spent in labour is in increasing order i.e., 29.76%, 31.51% and 33.21% in the year 6-7, 7-8, and 2008-9 respectively. This shows restaurant is spending more % every year in its staffing. Overheads and operating expenses seems within control as its 8.78%, 7.21% and 8.36% in the year 2006-7, 2007-8, and 2008-9 respectively. Maintenance expenses is 1.61% of sales in the financial year 2006-7, 1.40% in the financial year 2007-8 and 0.91% of sales of financial year 2008-9. This shows that organization is spending very less on maintenance expenses. Overall total indirect expenses is 40.15% of its sales in the financial year 2006-7, 40.12% in 2007-08 and gone up in the financial year 2008-9 to 42.48% NET PROFIT POINT OF VIEW: Net profit is 13.86%, 14.99% and 10.40% in the financial years 2006-7, 7-8, and 8-9 respectively. This shows that Net profit has going down, and in the financial year it has gone down with huge gap compared to previous years percentage. Overall its a matter of discussion and management should pay attention to the indirect costs as percentage of indirect cost is very high. As gross profit is in 50% so almost 40% of sales are being spent for indirect expenses. Although management is not spending much in maintenance component of indirect expenses but other components i.e., overhead and operating expense, and payroll expenses are very high that is the reason Net profit of the restaurant is not attractive. For further information please refer to financial ratios table in appendix2..FINANCIAL ANALYSIS.docx Aim and objective No.1: Finding important problems: Operational System A sales forecast is a prediction based on past sales performance and an analysis of expected market conditions. The true value in making a forecast is that it forces us to look at the future objectively. The hotel can takes note of the past and stay aware of the present and precisely analyzes that information to see into the future. It will also help the hotel to establish policies so that one can easily monitor prices and operating costs to guarantee profits, and make one aware of minor problems before they become major problems. Employee Morale Employee morale describes the overall outlook, attitude, satisfaction, and confidence that employees feel at work. When employees are positive about their work environment and believe that they can meet their most important needs at work, employee morale is positive or high which can lead to better service and customer retention. Since there is an increase in absenteeism in restaurant employee morale can be increased by treating employees with respect, recognition and empowering them. Menu choice is stale and boring Redesign menu to increase the average spend of the hotel customers, correctly categorize the items on the menu, improve the food presentation, increase food and beverage cost and thereby increase sales at the same time. Maintenance and Hygiene problem The organization is spending very less on maintenance expenses. In any food establishments, food handlers are either the first line of defense or the cause for the need for defense. This is because most types of foods can be contaminated and it is the responsibility of the food handler to ensure the safety of the consumers by eliminating or minimizing the contamination to safer levels for consumption.   The restaurant needs to have rules and procedures in place to ensure that Personal Hygiene is effectively managed. Aim and objective No.2: Identification of further information that would be helpful in making realistic plans for the future of the business: Information needed towards market segmentation-target market: Information to the case is very important to analyze any businesss health or problem. It is equally important like medical tests are important for human body for remedy of any kind of complain of a patient. There are other tests or scanning is needed for business analysis. Market segmentation is one of them. Market segmentation: market consists of buyers who differ in one or more ways. They may differ in their wants, resources, locations, buying attitudes and buying practices. Because buyers have unique needs and wants, each buyer is potentially a separate market. Ideally, then a seller might design a separate marketing program for each buyer. For example a caterer can customize the menu, entertainment, and the setting to meet the needs of specific clients. However, most companies are unable to offer complete segmentation. The cost of complete segmentation is high and most customers cannot afford completely customized products. Companies therefore, look for broad class of buyers who differ in their product needs or buying responses. The restaurant industry offers many examples of segmentation by a variety of variables. (kotler,p 2004) The reason why knowledge of market segmentation is needed because until unless it is not known that which segment is being targeted by the organization concerned (in this case Restaurant of Jack Sprat), it would be very difficult to compare the strength of that segment for the business. In this case it is not given in the case so its important to analyse this business from its segment point of view. Information Needed for competitors analysis: To get success of the business its needed to deal with customers, suppliers, employees, and others. In almost all cases there will also be other organizations offering similar products to similar customers. These other organizations are competitors. Objective of the other organizations is the same as yours to grow, make money and succeed. Effectively, the businesses are at war fighting to gain the same resource and territory; the customer. And like in war, it is necessary to understand the enemy: How he thinks; What his strengths are; What his weaknesses are; Where he can be attacked; Where the risk of attack is too greatà ¢Ã¢â€š ¬Ã‚ ¦.. And so on. And like in war, the competitor will have secrets that can be the difference between profit and loss, expansion or bankruptcy for the business. Identifying these secrets is thus crucial for business survival. (http://dspace.dial.pipex.com) accessed on 2/01/2011 Other information needed is about its competitors. Information of competitors is very important to know the business of competitors and further business concerned can be compared with the competitors. So competitor analysis is very important. Aim and objective No.3: To list the priorities: First of all instant action should be taken to solve Hygiene problem. Proper forecasting of guests so that underproduction and overproduction both can be kept under control Extra manpower has to be reduced so that there will be less burden on payroll cost Choice of menu has to be increased Manager should be empowered or can be changed (as information is not given properly and in detail so it is impossible to say to change) Somehow owner has to be in touch even over the phone to monitor the business operation and if possible frequency to visit may be increased. Local bank should be approached for short term loan for the refurbishment activities. Aim and objective No.4: Drawing an Action Plan: Action plan is a process that includes assessments of own strengths, available resources and market opportunities. There must be idea about marketing objective of the organization concerned then a plan can be prepared and further implemented to achieve the determined objective. In other words these informations are basic and needed at very first step towards making action plan: Market and trading environment of the business concerned Decision about market business is targeting to Knowledge about differentiation or advantage of uniqueness of own product and services Deciding marketing mix Estimation of Fund etc. ACTION PLAN: PRODUCT: Option in Menu list will be given PRICING : May charge little higher than what has been charging PROMOTION: There is need to promote the product and create awareness to remove the negative image of the organization. So it can be done through normal aids of advertisement-Newspapers or T.V Channels. Through T.V Channels it may be a little costly affair in that point of view daily is better. Other Actions to be taken: It could have opened even on Sunday to attract customers who want to utilize their holidays. So it will be open all 7 days. Funds should be managed instantly- It can be done by approaching Commercial Banks for short term loans. Refurbishment will have to be done as soon as loan is approved. Employees have to be re-motivated so that absenteeism of staff can be kept under control. CONCLUSION The investigator has analysed the case of Jack Sprats restaurant and found that major problem is its hygiene and maintenance and indirect expenses. These two factors have to be kept under control and converted into favorable mode only then this organization can earn profit like previous time. There are other areas also that needs attention i.e., arrangement of fund, manpower management, empowering manager etc. BIBLIOGRAPHY Britton, C and Worthington. I (2003) The Business Environment, 4th Edition, UK:Prentice hall. Hooley.G(2004) Marketing Strategy and Competitive Positioning, 3rd Edition: UK: Prentice Hall Kotler, P. (2004) Marketing for Hospitality and Tourism, 3rd Edition, Delhi:Person Luck.D and Rubin, S.R (1996) Marketing Research,7th Edition, USA:Prentice hall Morrison, J (2002) The International Business Environment, 1st Edition, New York; Pal Grave. Reich, Z.A (1997) Marketing Management for the Hospitality Industry,1st Edition,: Wiley and Sons Canada. Wearne.N (2001) Hospitality Management, 1st Edition, New Delhi: Global www.netmba.com/strategy/pest/ Accessed on 2/01/2011 http://dspace.dial.pipex.com) Accessed on 2/01/2011 APPENDIX 1 SWOT : Strength, Weakness, Opportunities and Threat Analysis of Seafood Restaurant Business of Jack Sprat STRENGTHS WEAKNESSES It is an established organization Maintaining high standard in food and presentation Customers feel that restaurant is conveniently placed and charges reasonable price Owner is not able to give full time attention to the business Maintenance and Hygiene problem Menu choice is stale and boring OPPORTUNITIES THREATS Restaurant is old so having established market Market Image is good- reasonable price and consistent standard Dilution of market share due to inability to refurbish Environment Health officer may not be informal in future and there will be time when formal notice will be issued.

Free Essays on Homers Odyssey: Odysseus as a Lonely Traveler :: Homer Odyssey Essays

Odysseus as a Lonely Traveler in Odyssey In Homer's Odyssey, Odysseus represents a traveler in life who is destined to make this journey alone, despite those who aid him, oppose him, or in some way interfered with his destiny. Gods and immortals alike aid him when it suits them, or fromsome feeling they have for him. Some gods and immortals also made Odysseuis's journey as difficult as possible. Some also switched loyalties and arn't very reliable. The Odyssey shows that even though some believe people can make it through life "goin at it alone," eventually people need the help of others. People need to help each other through life, for no one can ahieve anything alone. Athena helps Odysseuis because she chose him as a favorite, and as her champion. She is determined that her "hero" goes home in victory. Despite Zeus' warning, Athena defies her father and gives subtle helps to Odyssuis when he needs it. "This is the work of the Plunderer, Athene, who makes me what she will, for she has power, now like a begger, now again a youth in fair attire (157)." Here Odysseus refers to how Athene made him look like a begger in order to protect his identity, for she wanted him to succeed. Athene's fellow god Hermes helped Odysseus to defeat Circes. Hermes told Odysseuis about the plant that would prevent him from being spelled into submission. "Where are you going, hapless man, along the hills alone, ignorant of the land?" (96). At the request of the other gods, Hermes gives Odysseus the help he needs. Ordinaraly, Hermes would do no such thing, but because more powerful gods had told him to do so, he had to. Another that helped Odysseus greatly was Alcinous. He kindly took care of Odysseus even though he had no idea who it was. He even held a festival for Odysseus. Then after hearing Odysseus' tale, Alcinous offered a ship to take him home. Unlike the gods, Alcinous did not do it for his own sake, but because he felt compassion towards Odysseuis. Alcinous represents the kind stranger that sees a man's need and knowing that he can provide the need, does so gladly. There must be a balance of forces that affect Odyssus. Just as there are some that help him, there are those who oppose him, chief among them being Posidon.

English Language Advertisement Essay

Plan: 1. Advertising is one of the most prominent and powerful uses of language. 2. The Features of Advertising. 3. Is advertising language normal language? Does advertising language sometimes break the rules of normal language? 4. References. 1. Advertising is one of the most prominent and powerful uses of language. Advertising is one of the most prominent, powerful, and ubiquitous contemporary uses of language. Its seductive and controversial quality has attracted consistent and intense attention across a range of academic disciplines including linguistics, media studies, politics, semiotics, and sociology. The reasons for this academic interest are far from superficial. The study of advertising brings together many of the key social and political issues of our time: the new capitalism; globalization; overconsumption and the environment; cultural and individual identities; and the communications revolution. It provides insight into the ideologies and values of contemporary societies. Advertising’s creative use of language makes it a particularly rich site for language and discourse analysis. Operating in all media and exploiting the interaction between word, sound, and image, it provides a key location for studies of multimodal communication. Simultaneously poetic and commercial, it raises questions about the nature of creativity and art. Ever since the intensification of advertising in the 1950s, leading scholars have analyzed its use of language. This new four-volume Routledge Major Work brings together for the first time the most seminal and controversial works, allowing users to obtain a wide and inclusive view of this rewarding topic. It will be welcomed by scholars and other researchers in the field as an invaluable ‘mini library’ on the language of advertising. 2. The Features of Advertising Advertising Language is characterized by the following features. In any given advertisement these features may appear or be largely absent, such is the great variety of advertising copy found on promo products such as promotional tote bags and T-shirts. However these features may be said to be typical of advertising in general. Even advertisements which do not use the traditional features to attract inform and persuade may be described as being incontrast to the traditional features. Some modern advertisements appear to be almost dissuading consumers from their product – but this is a technique used as a determined way of not conforming to tradition. See Benetton, Marmite. Hyperbole – exaggeration, often by use of adjectives and adverbs. Frequent use of adjectives and adverbs. A limited range of evaluative adjectives includes new, clean, white, real, fresh, right, natural, big, great, slim, soft, wholesome, improved†¦ Neologisms may have novelty impact, e.g. Beanz, Meanz Heinz, Cookability, Schweppervescence, Tangoed, Wonderfuel†¦ Long noun phrases, frequent use of pre and post modifiers for descriptions. Short sentences for impact on the reader. This impact is especially clear at the beginning of a text, often using bold or large type for the â€Å"Headline† or â€Å"slogan† to capture the attention of the reader. Ambiguity is common. This may make a phrase memorable and re-readable. Ambiguity may be syntactic (the grammatical structure) or semantic (puns for example). Weasel words are often used. These are words which suggest a meaning without actually being specific. One type is the open comparative: â€Å"Brown’s Boots Are Better† (posing the question â€Å"better than what?†); another type is the bogus superlative: â€Å"Brown’s Boots are Best† (posing the question â€Å"rated alongside what?†) Euphemisms :†Clean Round the Bend† for a toilet cleaner avoids comment on â€Å"unpleasant† things. The classic exampe is â€Å"B.O† for â€Å"body odour† (in itself a euphemism for â€Å"smelly person†). Avoidance of negatives (advertising normally emphasises the positive side of a product – though see Marmite, Tango, Benetton, for whom it seems that all publicity is good). Simple and Colloquial language: â€Å"It ain’t half good† to appeal to ordinary people, though it is in fact often complex and deliberately ambiguous. Familiar language: use of second person pronouns to address an audience and suggest a friendly attitude. Present tense is used most commonly, though nostalgia is summoned by the simple past Simple vocabulary is most common, my mate Marmite, with the exception of technical vocabulary to emphasise the scientific aspects of a product (computers medicines and cars but also hair and cleaning products) which often comes as a complex noun phrase, the new four wheel servo-assisted disc brakes. Repetition of the brand name and the slogan, both of which are usually memorable by virtue of alliteration (the best four by four by far); rhyme (the cleanest clean it’s ever been); rhythm (drinka pinta milka day); syntactic parallelism (stay dry, stay happy); association (fresh as a mountain stream). Humour. This can be verbal or visual, but aims to show the product positively. Verbal Puns wonderfuel and graphic positions are common. Glamorisation is probably the most common technique of all. â€Å"Old† houses become charming, characterful, olde, worlde or unique. â€Å"Small† houses become compact, bijou, snug or manageable. Houses on a busy road become convenient for transport. A cafà © with a pavement table becomes a trattoria, moving up market aspires to be a restaurant, too cramped it becomes a bistro. Not enough room to serve it becomes a fast food servery. If the menu is English food it is likely to be traditional, home-baked or home made; if the menu is French the cake will be gateau, the potted meat patà ©, bits of toast in your soup will be croutons. The decor will be probably chic, possibly Provenà §al. Finally, potency. Vance Packard (1960) memorably said: â€Å"The cosmetic manufacturers are not selling lanolin, they are selling hope †¦ we no longer buy oranges, and we buy vitality. We do not just buy an auto, we buy prestige.† 3. Is advertising language normal language? Does advertising language sometimes break the rules of normal language? These questions relate to the place of advertising language in the context of the readers’ general knowledge of language (we will presume that the language is English). In order to answer them, we must have some conception of what is meant by â€Å"normal language†. The English language has evolved to have many different kinds of functionality, each of which correspond to different situations and styles of use. From an analytic point of view, it seems to make most sense to understand â€Å"normal language† to include the variety of styles of English that mature speakers and readers control. This will form the backdrop of everyday language in its many functions, against which we can view advertising language. If one looks around in literature on advertising, or searches on the WWW, it is not uncommon to find claims to the effect that advertising breaks the rules of normal language and language use. However, from the perspective of a professional linguist, few of these claims really seem to be supportable. Now, with the exception of linguists, few people have any reason to pay close attention to the way that language is actually used in its speech community, for a wide range of communicative functions. Like many aspects of human being and human behavior, our unconscious knowledge of language is much greater than our conscious knowledge of it, so the facts about language that are immediately accessible to the average person only cover part of what the language is and how it is used. Collect some text from advertisements that you have found. Can you find any examples of words, phrases or constructions that are truly different from the various varieties that you encounter on a regular basis? These varieties may include informal spoken language between close friends to technical and scientific descriptions (more likely to be written), and everything in between. Doubtless, not all of the text you find will be standard English, but is any of it not English at all? In doing this exercise, it may be that you will learn more about what creative possibilities your language allows, rather than how much advertising goes beyond the boundaries of that language. In a recent short article in the journal Nature, Pullum and Scholz (2001) point out that, at every level, language has a level of creativity that allows it to be ever-expanding, ever-changing. Even the idea that there is a stock of words which constitute the English language cannot be upheld, because it is always possible to invent new words, and new names in particular. Thus, â€Å"Here is my new invention; I call it â€Å"X† † is a strategy in everyday English which advertisers can take advantage of, when the y state â€Å"Introducing the all-new â€Å"Y† â€Å". In an interesting coincidence which illustrates the point very clearly, the Dreamweaver ® program which we have used to construct this website has the command â€Å"Indent† to indent a paragraph, and we used it to format the quote below from McQuarrie and Micks. In the command menu, the command after this one is â€Å"Outdent†, which makes a paragraph wider. Neither of us had seen this word before, yet we understood its meaning, and certainly did not reject it as â€Å"non-English†. This is not to say that any random new word can be generated for the author’s purposes in any context. The â€Å"Outdent† example above is presented in a very clear context, which makes apprehending its usage and meaning quite clear. We generally find that novel words presented in an advertisement have the same supporting context; they may be new, but they are not â€Å"out of the blue†. The work of McQuarrie and Mick (1996) is highly relevant in this context. They place advertising language in the context of the study of rhetoric, and observe: â€Å"A rhetorical figure has traditionally been defined as an artful deviation (Corbett 1990). More formally, a rhetorical figure occurs when an expression deviates from expectation, the expression is not rejected as nonsensical or faulty, the deviation occurs at the level of form rather than content, and the deviation conforms to a template that is invariant across a variety of content and contexts. This definition supplies the standard against which deviation is to be measured (i.e., expectations), sets a limit on the amount and kind of deviation (i.e., short of a mistake), locates the deviation at the level of the formal structure of a text, and imposes a grouping requirement (i.e., there are a limited number of templates, each with distinct characteristics).† The unusual aspects of language that we sometimes find in advertising can be fruitfully considered to be examples of â€Å"artful deviations†. 36.3 VW ad (Rolling Stone, May 23, 2002): Heck, it’s been re-everything-ed. This new verb is coined on the basis of a very robust feature of English, which allows nouns to be used as verbs (see Clark and Clark (1979)). In this case, the new verb is also prefixed and suffixed. Out of the blue, â€Å"to re-everything† would be hard to interpret, but in the context provided by the advertisement, its meaning is clear. In the summer of 2002 the pop group No Doubt had a hit song called â€Å"Hella Good†; some of the lyrics are shown here: Hella Good (G. Stefani/ T. Dumont/ P. Williams/ C. Hugo/ T. Kanal) You got me feeling hella good So let’s just keep on dancing You hold me like you should So I’m gonna keep on dancing (Keep on dancing) â€Å"Hella good† is not advertising language, and it is not standard English, but it is certainly â€Å"pop music English†, and it is the kind of phrase that anyone could produce in conversation. In 48 Cointreau (InStyle, August 2002) we find an example of a blend, â€Å"Be Cointreauversial†.

What Does Propio Mean in English

Propio, with variations for number and gender, is a fairly common adjective that usually means own, as in mi casa propia—my own house. It can also be used in a general way to add emphasis or to mean the English cognate appropriate or something similar. 'Propio' Means 'Own' Here are some examples of propio meaning own: Tengo mi personalidad propia. I have my own personality.Debes aprender a crear tus propios iconos. You should learn to create your own icons. ¿Es recomendable viajar por Marruecos en coche propio? Is it recommended to drive to Morocco in your own car?Te aconsejo que te cases en tu propio paà ­s. I advise you to get married in your own country.Espaà ±a merece silla propia en el grupo de los 20. Spain deserves its own seat in the Group of 20.El actor matà ³ a su propia madre. The actor killed his own mother. When propio means own and is placed before the noun it refers to, it can add emphasis. You might translate su propia madre the last sentence above as his very own mother, for example, as a way of indicating that emphasis. 'Propio' to Add Emphasis If propio comes before the noun and a translation of own doesnt make sense, propio may be used simply to add emphasis. One common way of doing much the same thing in English is with the use of a -self word such as itself or herself: Es una ilusià ³n creada por la propia mente. Its an illusion created by the mind itself. Its an illusion created by the very mind.Fue la propia mujer quien seà ±alà ³ a su esposo como el responsable del vil ataque. It was the wife herself who pointed to her husband as the one responsible for the vile attack. ¿Cà ³mo puedo corregir palabras errà ³neas del propio diccionario ortogrà ¡fico? How can I correct wrong words from the spellcheck dictionary itself? 'Propio' to Mean 'Typical,' 'Appropriate,' or 'Characteristic' Propio can carry meanings such as typical or characteristic. If the context suggests an evaluation or judgment, appropriate may be a suitable translation: Esto no es propio de ti. This isnt typical of you.Como es propio de las obras de Kafka, la novela se caracteriza por el absurdo. As is typical of the words of Kafka, the novel is characterized by the absurd.Ustedes deben llevar a cabo una interaccià ³n propia de un restaurante. You should interact appropriately for a restaurant.Mentir no serà ­a propio de nosotros. Lying would not be right for us.No era propio de ella regresar por el mismo camino. It wasnt chacteristic of her to return by the same road.

How to Say the Months, Days, and Seasons in Japanese

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A fiduciary relationship allows the parties to avoid obligations without liability. ANSWER: F PAGE: 638 A corporate officer is not an agent for the corporation. ANSWER: F PAGE: 638 An officer of a corporation cannot possess the power to bind the corporation. ANSWER: F PAGE: 638 An agent is authorized to act on behalf of a principal in doing business with third parties. ANSWER: T PAGE: 638 An employee may act in the capacity of an agent. ANSWER: T PAGE: 638 A fiduciary relationship involves trust and confidence. 63 ANSWER: T PAGE: 638 An independent contractor’s physical conduct is controlled, or subject to control, by his or her employer. ANSWER: F PAGE: 639 An agency†¦show more content†¦ANSWER: T PAGE: 639 TYPE: = NAT: AACSB Analytic AICPA Legal A8. Agency relationships exist only outside employment relationships. ANSWER: F PAGE: 639 TYPE: + NAT: AACSB Analytic AICPA Legal B8. An independent contractor always acts in the capacity of an agent. ANSWER: F PAGE: 639 TYPE: = NAT: AACSB Analytic AICPA Legal A9. An agency relationship can be formed without consideration. ANSWER: T PAGE: 642 TYPE: N NAT: AACSB Analytic AICPA Legal B9. A minor cannot be appointed as an agent. ANSWER: F PAGE: 642 TYPE: = NAT: AACSB Analytic AICPA Legal A10. A minor can be an agent. ANSWER: T PAGE: 642 TYPE: = NAT: AACSB Analytic AICPA Legal B10. An agency relationship cannot exist in the absence of a formal agreement. ANSWER: F PAGE: 642 TYPE: = 66 TEST BANK A—UNIT SEVEN: AGENCY AND EMPLOYMENT NAT: AACSB Analytic AICPA Legal A11. There does not need to be a written agreement between two parties to create an agency relationship. ANSWER: T PAGE: 642 TYPE: = NAT: AACSB Analytic AICPA Legal B11. An agency relationship may be created for any legal purpose. ANSWER: T PAGE: 642 TYPE: = NAT: AACSB Analytic AICPA Legal A12. A principal may deny the existence of an agency relationship whenever it suits his or her purpose. ANSWER: F PAGE: 642 TYPE: = NAT: AACSB Analytic AICPA Legal B12. A licensed professional can employ an unlicensedShow MoreRelatedDesign And Implementation : Fixing The Bugs From The Previous Iteration982 Words   |  4 Pageswith the results being that I had faltered on two main aspects. †¢ I had forgotten to close of a comment correctly in my database.inc.php file, this meaning that the code assumed the commented line was that of php code and attempted to implement it causing an error when linking to the database. †¢ I placed my IF statement to confirm role types into the wrong file and as such the code tried to confirm the role type before the user actually logged in. Once these aspects were worked upon the applicationRead MoreKnowledgeWorker has a local file storage integration as a fundamental function for its users. Users700 Words   |  3 PagesKnowledgeWorker has a local file storage integration as a fundamental function for its users. 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Knowledge Management And Internet Technology †Free Samples

Question: Discuss about the Knowledge Management And Internet Technology. Answer: Introduction In the current business scenario,knowledge management and internet technology play a significant role in business strategy. Hence, several organizations useknowledge management because it is a key source of getting sustainable advantages. In addition, the organization has required obtaining and modernizing their basic knowledge in order to keep away from competitive approaches with respect to discount on price because rational resources in the operation of a business are hard to imitate. Apart from this, there is a number of companies which use e-commerce to directly communicate with the bulk of customer at one time in across the world. In this way, while e-commerce has linked with business process and standard of the company then it aids the business to enhance their strategic growth. Consequently, it will lead to making improvement in the performance. This essay discusses the certain factors named knowledge management and e-commerce that has a positive impact on the business perfor mance of Foodmart Restaurant. Knowledge management and e-commerce in business practices According to Hislop (2013), knowledgemanagement is a process of acquiring, distributing and significantly utilizing the knowledge. Furthermore, KM is a discipline that leads to integrate the strategy in order to detain, access, repossess and shares the information regarding resources of the company. This information can be related to records, process, past un-captured data, credentials, and learning of the individuals. It is argued that workforce can improve the superiority and decision power by creating understanding with respect to management. Moreover, teamwork approach allows the Foodmart Restaurant to identify the experience and opinion of the high amount of customers and also provides extra concepts regarding preference of customers. It encourages the organization to implement creativity and modern culture in their business environment. Along with this, KM leads the Foodmart restaurant to spread its data and access the current information in the business perspectives. As a result, it can be opined that KM is an inter-disciplinary approach which directs the Foodmart restaurant to execute the innovation and cultural changes (Liebowitz, and Frank, 2016).Since, it can meet the organizations requirement and get the competitive benefits in the Australian restaurant industry. This argument is supported by different authors who explained that KM can enhance the efficiency and effectiveness of the business operation. Additionally, KM helps the company to take rapid action by developing understanding about foodmarts resources. It can also conduct a survey on the bulk of individual and can choose the knowledgeable person because it will facilitate the organization to improve their business performance (Holsapple, 2013). According to the Holtshouse (2013), KM is beneficial to enhance the level of customers satisfaction. The cross-alliance and sharing knowledge is significant to deliver the added value to customers. Foodmart Restaurant could be essential to offer prompt response consequently it will increase the demand of customer with respect to products and services that are offered by the company. It can be evaluated that prompt response delivery is significant for each company. Therefore, foodmart restaurant can exercise the KM approach to deliver prompt responses and build significant judgment with respect to the growth of the business. This approach facilitates the individual to conduct directly access about required information and tools. Consequently, it can be stated that KM strategy is effective to get competitive advantages in the restaurant industry of Australia (Jones, and Sallis, 2013). It is argued that knowledge management is beneficial to enhance the features of product and services of the organization. KM also improves the competencies of the workforces and encourages them for teamwork by spreading the understanding in physical and fundamental business environment. Consequently, it can be stated that foodmart restaurant can improve their business performance. Along with this, the company can be more innovative by exercising the knowledge management resources because it helps to access more current information (Becerra-Fernandez, and Sabherwal, 2014).Together with, foodmart restaurant can facilitate the superior quality of food and services by using the KM. In favored to this argument, it can be stated that foodmart restaurant can deliver the superior services and discover the new information through KM process. As a result, it would be effective to enhance the business operation and obtain competitive benefits in restaurant industry of Australia. Along with this, knowledge should be strategically managed because it will facilitate foodmart restaurant to gain their profitability and provides added value to customers. The company should implement pre-arranged and mutual set of business standard and policies because it will enable foodmart restaurant to minimize the errors and wastages from operations (Jimnez-Jimnez, et al., 2014). Therefore, it can be stated that company can be more innovative, disciplined and productive by using the KM because it helps to avoid the hurdles from a business process. According to the Alegre, et al., (2013), radical cost cutting is significant for each company. Foodmart restaurant can use the knowledge management infrastructure and logically reuse the information by using the integrated system because it will provide benefits to both customers and business. Furthermore, knowledge management enables the company to manage their data more effectively and efficiently. It also reduces the redundancy and wastages from production. As a result, KM would be beneficial for foodmart restaurant to save the fundamental expenses in both short and long term. It also helps the business to identify what could be done in business improvement and what is required for growth, and where is a requirement of using their knowledge. It is argued that electronic commerce is a significant component in modern business due to addressing the needs of the company, vendors, and customers. It is also beneficial for foodmart restaurant to reduce the expenses and creates superiority in products and services as well as increase the prompt service delivery. E-commerce activities should be exercised by foodmart restaurant in order to share paperless information with the customers (Laudon, and Traver, 2013).It can be done by using different tools named electronic bulletin board, electronic fund transfer, other network based technologies, and electronic data exchange. In the current business scenario, e-commerce is used to standardize the business operation. By using the electronic channels such as emails, the internet, mobile phone and computer network, foodmart restaurant can share the information about its product and services with the customers (Chiu, et al., 2014). This argument is supported by different authors who stated that a large number of opportunities are facilitated by the internet for a company such as endorsement of product and services. With the help of e-commerce practices, foodmart restaurant can create a positive image in the customers mind. Further, it can create a companys websites to spread the information and create awareness among the bulk of customers (Fang, et al., 2014). It also facilitates the customers to check the inventories detail and products characteristics and release the online press for companies. According to Wang et al. (2016), advertisement via online helps the company to contact with desired customers and proficient dealers for selling its product and services. Moreover, foodmart restaurant can deliver the wide categories of product and services through online channel as compared to selling it in physical stores due to the availability of customers are large in online stores. In addition, e-commerce facilitates the advantages to both prospective customers and business. For example, the customer can get wide categories of food from online channels as it would create demand towards it. As a result, it will have a favorable impact on the profitability and financial performance of the business. It is argued that e-commerce enables foodmart restaurant to deliver a wide range of services through online channels like ordering food, feedback, complaint, rewards and discount offers, and online payment mode. However, it cannot deliver the physical goods hence it may use effective supply chain management system by which it can ship the product to the customers (Turban, et al., 2017). Along with this, it must choose the option of automated inventory management and online tracking to deliver the physical goods with the customers. Foodmart restaurant can provide different online payment mode for transaction named credit card payment processing, and electronic fund transfer (Huang, and Benyoucef, 2013). As a result, it would be beneficial to create a distinct image in customers mind as compared to its competitors in Australian restaurant industry. This argument is supported by some authors who stated that company can increase the revenue of product and service by providing support to customers through online channels. In the initial phase, foodmart restaurant can share their electronic part of the products like sharing its products menu on websites of the company. At the same time, it can create a forum with respect to customers for overcoming their issues (Hartono, et al., 2014). Foodmart restaurant can also provide the online chat process with free of cost for their users in which they can communicate about buying process of goods and can get the support of employees. According to Da Costa (2016), e-commerce is significant in modern business practices due to the availability of a wide category of products and services, high speed of accessing the information, reach at a large number of customers on a global level, and ease of use for customers and companies. However, it can be ineffective in some manner like sometimes customers are not able to see the product detail before purchase due to technical issues and waiting for delivery of the goods. Conclusion As per the above interpretation, it can be summarized that both knowledge management and e-commerce is a significant part to improve the business practices. KM is advantageous to enhance the efficiency of foodmart restaurant and also improves the business process. E-commerce is another factor that provides high satisfaction to customers due to ease of use. It also helps to communicate with the bulk of customers. Hence, it can be concluded that both KM and e-commerce are essential for Foodmart restaurant to improve their business performance and practices. References Alegre, J., Sengupta, K., Lapiedra, R. (2013). Knowledge management and innovation performance in a high-tech SMEs industry.International Small Business Journal,31(4), 454-470. Becerra-Fernandez, I., Sabherwal, R. (2014).Knowledge management: Systems and processes. UK: Routledge. Chiu, C. M., Wang, E. T., Fang, Y. H., Huang, H. Y. (2014). Understanding customers' repeat purchase intentions in B2C e?commerce: the roles of utilitarian value, hedonic value, and perceived risk.Information Systems Journal,24(1), 85-114. Da Costa, E. (2016).Global e-commerce strategies for small businesses. UK: Mit Press. Fang, Y., Qureshi, I., Sun, H., McCole, P., Ramsey, E., Lim, K. H. (2014). Trust, Satisfaction, and Online Repurchase Intention: The Moderating Role of Perceived Effectiveness of E-Commerce Institutional Mechanisms.Mis Quarterly,38(2). Hartono, E., Holsapple, C. W., Kim, K. Y., Na, K. S., Simpson, J. T. (2014). Measuring perceived security in B2C electronic commerce website usage: A respecification and validation.Decision Support Systems,62, 11-21. Hislop, D. (2013).Knowledge management in organizations: A critical introduction. USA: Oxford University Press. Holsapple, C. (Ed.). (2013).Handbook on knowledge management 1: Knowledge matters(Vol. 1). Berlin: Springer Science Business Media. Holtshouse, D. K. (2013).Information technology for knowledge management. Berlin: Springer Science Business Media. Huang, Z., Benyoucef, M. (2013). From e-commerce to social commerce: A close look at design features.Electronic Commerce Research and Applications,12(4), 246-259. Jimnez-Jimnez, D., Martnez-Costa, M., Sanz-Valle, R. (2014). Knowledge management practices for innovation: a multinational corporations perspective.Journal of Knowledge Management,18(5), 905-918. Jones, G., Sallis, E. (2013).Knowledge management in education: Enhancing learning education. UK: Routledge. Laudon, K. C., Traver, C. G. (2013).E-commerce. UK: Pearson. Liebowitz, J., Frank, M. (Eds.). (2016).Knowledge management and e-learning. USA: CRC press. Turban, E., Whiteside, J., King, D., Outland, J. (2017). Marketing and Advertising in E-Commerce. InIntroduction to Electronic Commerce and Social Commerce(pp. 261-291). Berlin: Springer International Publishing. Wang, W. T., Wang, Y. S., Liu, E. R. (2016). The stickiness intention of group-buying websites: The integration of the commitmenttrust theory and e-commerce success model.Information Management,53(5), 625-642.