Report for the Promotional Plan of Hot and Chocolate Tea/Coffee

REPORT FOR THE PROMOTIONAL PLAN OF HOT AND CHOCOLATE TEA/COFFEE OF COSTA COFFEE MODULE NAME : MANAGING FINANCE AND MARKETING IN BUSINESS MODULE CODE : TH600B1E SUBMITTED TO : O’HALLERAN ERIC, LONGART PEDRO SUBMITTED BY : RATHEESH VISWANATHAN – 21208850 RESHMI PRABHAKARAN USHA DEVI – 21205617 SUKHWANT KAUR MANN – 21207381 INDEX 1. INTRODUCTION 3 2 BUSINESS PORTFOLIO 3 3. SMART OBJECTIVE 3 4. PROMOTION TITLE 7 5. WHAT WE NEED TO BE DONE? 7 6. BUDJET CONSIDERATION 7 7. WORKING OF SEVEN P’S 8 8. CLOSE SCRUTINY AND COST 8 . RETURN OF INVESTMENT 9 10. CONCLUSION 9 11. BIBLIOGRAPHY 10 1. INTRODUCTION This report is submitted on behalf of the marketing plan for a franchise branch of Costa Coffee located Ealing Broadway in West London of United Kingdom Costa coffee has a fabulous history to be poured in each cup of tea which is served to the customers. HISTORY Costa coffee was founded and established by Sergio and Bruno in the year 1971. The first cup of cof fee was served in Newport Street, London. Gradually Costa gained its reputation by providing coffee to local caterers and delicatessens.After seven years, Costa brothers opened their first shop and by the end of 1995, Costa coffee was spread into 41 Costa stores. It was in 1995 Costa Coffee was purchased by Whitbread PLC and from there it has grown into more and more locations to over 2000 stores world – wide. Over the last 40 years a lot of things had changed but the endless passion for creating great tasting of coffee still lies in the heart of Costa. VISION Costa Coffee is committed to provide the best hospitality experience to its customers with a range of hospitality products which includes hotels, restaurants and leisure clubs.MISSION â€Å" To serve the best coffee in the true Italian style. † 2 BUSINESS PORTFOLIO Over 40 years of excellence Costa had builded up and inevitable reputation of coffee excellence. This goodwill is created by a whole control of the en tire processes that is from harvesting and selection of coffee beans, the roasting of Italian masteries, the choice of machines and compliance for the various procedures of manufacturing beverages and overall ensuring that the same quality of excellent coffee is served to the customers of Costa coffee all around the world.Three different sizes are there for Costa which will serve the customer in 3 different sizes, Primo, Medio and Massimo and the customer can choose from any of Unique blend of Mocha Italia, or decaf, whole or skim milk and add an extra dose of espresso, flavored syrup, cream, candy or chocolate. 15 factors are combined and help to form the perfect Costa Coffee. On over all of these, in each store all over the world regular controls are imposed to ensure consistent and qualitated Costa products and a Barista Mastero (coffee expert) is there in each Costa Coffee to ensure the excellence of drinks served. MARKET IN UKThe deep rooted heritage and unique quality of coffe e had made Costa the market leader here in UK. Over 1,300 stores are operated by Costa or via its individual and corporate franchises. Costa coffee can be found everywhere the customers need for a great coffee. Such as high streets, airport & rail stations, shopping centers & retail parks, motorway & forecourts, hotels, cinemas, hospitals & universities, visitor attractions and leisure venues. In addition to the Costa stores, Costa coffee is also available at over 4,000 premium locations; travel, contract catering, pubs bars & restaurants and hotel & leisure venues.CURRENT MARKET SITUATION The current macroeconomic market condition was a complex one and regular effort must be required for the right tracking of the same. PESTEL Analysis Political Costa coffee beans are growing especially in developing countries. So if taxes imposed on the farmers in those countries increased it will make Costa should pay a higher rate for the coffee they purchase and any of those fluctuations in taxa tion levels will ultimately be passed over to the customers. Economical The economic recession that was happened in 2008 are still creating challenges in the business of Costa Coffee firmly as a whole.Consumers became more conscious with their discretionary spending due to the high unemployment and debt in person and the situation is still prevailing as the same Social/cultural People are spending considerable amount of money. As per the recent survey of Costa’s market experts we found that the annual expenditure of people in London for tea was money on coffee was ? 623million and tea was ? 738 million. Customers are going to coffee shops not only for drinking coffee but also to relax and for even unofficial meeting also. TechnologicalThe latest technological advancement is Senseo which is a better and cheaper coffee machine which can be very much helpful for home usage which can be adversely affecting Costa coffee. Environmental As a part of environmental awareness coffee co mpanies will have to be aware about the way their coffee beans are produced and the way to manufacture and sell their products. Design their supply chain Legal U K, a decade ago pulled out of the ICA (international Coffee Agreement) that set export quotas for producing nations and kept the price of coffee fairly stable.Coffee quotas and price controls ended. Since the deregulation farmers have suffered and their earnings have dropped. Many have struggled to make a living so have given up. International trade regulations/tariffs – Trade issues will affect Costa predominantly when exporting and importing goods. Target Customers Detailed research and strategic studies have been conducted to identify the class and categories of customers. While evaluating their consumer market the conclusion was that the ideal consumer’s economic profile will be; 1.Upper Middle Class: Our recent surveys show that 68% of the total coffee consumers of London were upper middle class people or high economy class people. Hot coffee and hot chocolate coffee was mainly consumed by these class of people. 2. Privileged Class: These classes of people also enjoy the tea more than coffee. Thus we can capture a strong hold on the market of tea and gear up the promotion of hot and chocolate flavor of tea. While the age demographics will be: 1. Students and Youngsters: Students and youngsters consider coffee shops as a gathering spot rather than consuming the products.Here we can utilize the grouping of these people as a sales boost up 2. Professionals: These categories of people were both interested in coffee and tea products as well as they utilize their tea or coffee consumption for unofficial meetings. 3. Families: Families are usually weekend customers and leisure time customers. 4. Mature Consumers: Matured customer groups are ideal for consumption of Costa products because according to our market study most of the people of these groups are theoretically addicted to tea or c offee.We can blow up their mind towards consuming our targeted product Gender and Ethnic/Religious Background was researched to have minimal or no effect on the choices concerning coffee made by consumers and their patronage of coffeehouses. Competitor Analysis The renowned coffee brands which are prevailed in UK were Starbucks, Caffe Nero, Coffee republic, Green Mountain Coffee Roasters, Coffee Bean Peet's, Caribou Coffee, Cafe Coffee Day, Barista and Mochas. Amoung these we are experiencing a competition with one brand that is Starbucks. Costa Coffee and StarbucksStarbucks is the prime and most intimate competitor of Costa Coffee. Although we are in the prime market position in UK, Starbuscks occupies the position of leader in the coffee shop market with an international market of over 50 countries. Costa occupies the second position on the base of international presence in 27 countries. Both companies had extremely excellent financial performance from 2005 to 2010. However in 200 9 Starbucks had made improvements in their cost structure and therefore the liquidity is better than Costa Coffee since it managed its short-term debt payments.An important factor for both companies is globalization because most leading firms in the food service market expand their operations to other countries. Anyway the future success of both the companies will be based on their operations within UK. Situation analysis – SWOT Strengths As we look into the strengths of Costa coffee, it is showing continuous growth which pasted up their market leader position. Costa had an excellent brand name and brand visibility. Another strength is the wide range of products and value for the money.Costa has a club card which will focus on customers loyalthy. Another peculiarity is that Costa has its own roastery that ensures quality of coffee. Also they are providing the extra bit of unique taste by training baristas within their own training academy. Weaknesses The major weakness of Cos ta is that even though it is operating globally, they are relatively in only few countries worldwide. Another problem is the difficulty to control and maintain brand standard with their franchise store. Limited range of cool drinks available in Costa is another point of weakness.Opportunities We are finding our own opportunities in global market by developing products or drinks such as organic products/cool drinks etc. Another merit include s the introduction of online /telephone ordering system . Entry to far East is another opportunity because of the chilled weather hot chocolate tea will help us to boost up regular sales proportion Threats We are facing major threats from existing coffee chains and fast food outlets. The intense price competition is another threat. As we develop new recipe that means imitating the recipe more quickly . SMART OBJECTIVE Our SMART objective is to increase the monthly sales of hot and chocolate tea/coffee in Costa Coffee by 30 % within 7 months of ca lculated marketing campaign. 4. PROMOTION TITLE A promotion title should always be a suitable caption that can steal the hearts of public which conveys the idea of product/commodity along with our tradition that induces them to consume our product. After a lot of ‘inventions and innovation’ Costa introduce its promotion title as â€Å"Feel the best tea and coffee in  the true Italian style. † 5.WHAT WE NEED TO BE DONE? For the achievement of our preplanned objective we have decided to open 3 promotional stalls for exclusive sales of hot and chocolate tea/coffee within the circle of Ealing Broadway. Within the same we will introduce a special high street offer to our targeted product. Here we calculate that we can drive revenue through increased consumer awareness about that particular product. Supporting promotion to drive people to the outlets should be done with by leaflet distribution within the area circle and advertisement in selected local newspaper. . BU DJET CONSIDERATION The table shown below details all about the total cost of the marketing statregy of Costa Coffee of Ealing Broadway within 7 months of calculated period |Marketing Strategy |Costs for Seven Months | |Equipments from ? 800 – ? 1100 + Signage from ? 45 – ? 300. |Maximum ? 1,400 | |Local Newspaper Advertisement |Maximum ? ,000 | |Leaflet distribution |Maximum ? 1,500 | |Miscellaneous expenses |Maximum ? 500 | |Total  Advertising Costs |Maximum ? 6,400 | 7. WORKING OF 7 Ps Product †¢ Our brand name is our signature.The name of Costa signifies luxury, excellence and perfection all over the world. †¢ The image of Costa is luxury †¢ The theme of Costa, from the brand logo, the color scheme of the premises, to the entire feel of our business is warm tones & relaxing colors. †¢ Costa’s reputation for excellence applies not only for the exceptional coffee but also the insistence on perfect service. Price †¢ The prices of al l the products are comparatively higher at . But this is offset by the outstanding quality and discerning tastes at .One of the reasons for choosing the privileged and higher middle classes in the target market is the prices. Place †¢ After thorough research, and competitive analysis the perfect locations in terms of exposure, accessibility and competitive edge have been acquired. †¢ The inventory and easy transport facilities have also been a part of the deciding factors while choosing the appropriate locale. Promotion †¢ Brand name is enough to muster the required target market. †¢ Most of the awareness will be through the word of mouth of people amongst the masses. Hence the reputation is more that counts. 8. CLOSE SCRUITNY AND COST COTROL Two methods of evaluation and scrutiny will be done with related to this promotional plan. A weekly review will be conducted by the Area Manager and evaluate the weekly expenditure and progress of the promotion and the same will be reported to our corporate office. Moreover that a monthly review will also conducted by 2 of our corporate marketing and finance professionals for strict scrutiny of cost control and marketing implementation. 9. RETURN OF INVESTMENTWe are expecting minimum sale of 70 cups of hot and chocolate tea/coffee per day. 70 cups per day @ average RP of ? 3. 50 Gross profit = ? 51450 – Expense of promotional plan = ? 6400 Net profit = 45050 We can expect the Return Of Investment and calculated sales growth within 7 months of period. 10. CONCLUSION Costa Coffee has been able to remain one of UK's leading coffee brewing companies for more than a century now primarily because of the execution of the company’s branding and positioning strategies to perfection.Add to the mix the company’s dedication to high quality of service and the formula for success is at hand. Moreover, the utilization of the appropriate knowledge management tools is necessary for their products t o reach out to people even in different cultures. However, certain points have to be taken into consideration by Costa Coffee regarding knowledge management tools. Since their income is relatively higher than most coffee brewing companies, the time for implementation of their chosen knowledge management tools would take longer than usual, aside from being expensive.But since the goal of Costa Coffee is towards a long-term dominance and stability in the brewing industry, then the pursuit of this promotional campaign will be beneficial for the company in the long run. BIBLIOGRAPHY About the Foundation (2012)[ online]  Ã‚  Ã‚  http://www. costa. co. uk/costa-foundation/about-the-foundation/, (assessed on 12 jan 2013) Costa Coffee Marketing Plan for China (2012)[ online]  Ã‚  Ã‚  http://www. ukessays. com/essays/marketing/costa-coffee-marketing-plan-for-china-marketing-essay. hp  , (assessed on17 jan 2013)      Countless Studies Reveal Healthy Attributes (2012)[ online]  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  www. coffeescience. org  -, (assessed on 7 jan 2013) Dunn Bros (2012)[ online]  Ã‚  www. dunnbros. com  , (assessed on 5 jan 2013)   Ã‚   Dunn Bros Franchise Press Releases–(2012)[ online]  Ã‚  Ã‚  www. restaurantresearch. info   , (assessed on 5jan 2013)   Ã‚   ESRI – Business Information Solution – Products Report Zip Code –(2012)[ online]  www. esribis. com   , (assessed on 9 jan 2013)   Star Tribune article by Jim Buchta, pub 9-19-02 â€Å"Dunn Bros. Coffee Breaks the Mold – With Every Store† US Census Data

Role of Hr in Service Sector

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Planned development programs will return values to the organization in terms of : increased productivity reduced costs Morale Flexibility to adapt to changing requirements Slide 4: Moulds employees’ attitude Helps them achieve better co-operation Creates greater loyalty to the organization Reduces wastage and spoilage Reduces constant supervision Improves quality Training Process : Training Process Determine the mission of the org Job description Training needs assessment Decide most imp objective/priorities Evaluate the curriculum Evaluate the Result of Training TYPES OF TRAINING : TYPES OF TRAINING On the job: Orientation Apprentice Committee assignments Off the job: Vestibule Role playing Lecture Case discussion Conference Slide 7: Decision making: In basket Business games Case studies Role play Responsible for Training : Responsible for Training Top Mgmt – Frames the Training policy HR Dept – plans, establishes and evaluates Supervisors – implement and apply development procedure Employees – provide feedback, revision and suggestions http://www. authorstream. com/Presentation/amit. kursija-217224-training-development-appraisals-collective-bargaining-compensation-competency-employee-relations-hr-hrm-human-reso-education-ppt-powerpoint/ Training and Development : Training and Development Definition : Definition Training is the formal and systematic modification of behavior through learning which occurs as a result of education, instruction, development and planned experience. Development is any learning activity, which is directed towards future, needs rather than present needs, and which is concerned more with career growth than immediate performance. Training, Development, and Education : Training, Development, and Education HRD programs are divided into three main categories: Training, Development, and Education. Training is the acquisition of technology, which permits employees to perform their present job to standards. It improves human performance on the job the employee is presently doing or is being hired to do. Also, it is given when new technology in introduced into the workplace. Development is training people to acquire new horizons, technologies, or viewpoints. It enables leaders to guide their organizations onto new expectations by being proactive rather than reactive. It enables workers to create better products, faster services, and more competitive organizations. It is learning for growth of the individual, but not related to a specific present or future job Training, Development, and Education : Training, Development, and Education Education is training people to do a different job. It is often given to people who have been identified as being promotable, being considered for a new job either lateral or upward, or to increase their potential. Unlike training, which can be fully evaluated immediately upon the learners returning to work, education can only be completely evaluated when the learners move on to their future jobs or tasks. Distinction between Training and Education : Distinction between Training and Education The following table draws a distinction between training and education more clearly. Training Education Application Theoretical orientation Job Experience Classroom learning Specific Tasks General concepts Narrow perspective Broad perspective Distinction between Training and Development : Distinction between Training and Development Learning Training Development Who Non-managers Managers What Technical Theoretical Why Specific job General When Short term Long term Purpose of Training : Purpose of Training To increase productivity and quality To promote versatility and adaptability to new methods To reduce the number of accidents To reduce labour turnover To increase job satisfaction displaying itself in lower labour turn- over and less absenteeism To increase efficiency When does the need for training arise? : When does the need for training arise? The installation of new equipment or techniques A change in working methods or products produced A realization that performance is inadequate Labour shortage, necessitating the upgrading of some employees A desire to reduce the amount of scrap and to improve quality An increase in the number of accidents Promotion or transfer of individual employees. Ensures availability of necessary skills and there could be a pool of talent from which to promote from. Advantages of Training : Advantages of Training 1. Leads to improved profitability and/or more positive attitudes toward profits orientation. 2. Improves the job knowledge and skills at all levels of the organization. 3. Improves the morale of the workforce. 4. Helps people identify with organizational goals. 5. Helps create a better corporate image. 6. Fasters authentically, openness and trust. 7. Improves the relationship between boss and subordinate. 8. Aids in organizational development. 9. Learns from the trainee. 10. Helps prepare guidelines for work. Disadvantages of training : Disadvantages of training 1. Can be a financial drain on resources; expensive development and testing, expensive to operate? 2. Often takes people away from their job for varying periods of time; 3. Equips staff to leave for a better job 4. Bad habits passed on 5. Narrow experience Areas of Training : Areas of Training The Areas of Training in which training is offered may be classified into the following categories: Knowledge Here the trainee learns about a set of rules and regulations about the job, the staff and the products or services offered by the company. The aim is to make the new employee fully aware of what goes inside and outside the company. Technical Skills The employee is taught a specific skill (e. g. , operating a machine and handling computer) so that he can acquire that skill and contribute meaningfully. Areas of Training Conti. : Areas of Training Conti. Social Skills The employee is made to learn about himself and other, develop a right mental attitude, towards the job, colleagues and the company. The principal focus is on teaching the employee how to be a team member and get ahead. Techniques This involves the application of knowledge and skill to various on-the-job situations. In addition to improving the skills and knowledge of employees, training aims at clouding employee attitudes: When administered properly, a training programme. It will go a long way in obtaining employee loyalty, support and commitment to company activities. Issues in Employee Training : Issues in Employee Training Communications: The increasing diversity of today's workforce brings a wide variety of languages and customs. 2. Computer skills: Computer skills are becoming a necessity for conducting administrative and office tasks. 3. Customer service: Increased competition in today's global marketplace makes it critical that employees understand and meet the needs of customers. 4. Diversity: Diversity training usually includes explanation about how people have different perspectives and views, and includes techniques to value diversity Issues in Employee Training Conti. : Issues in Employee Training Conti. 5. Ethics: Today's society has increasing expectations about corporate social responsibility. Also, today's diverse workforce brings a wide variety of values and morals to the workplace. 6. Human relations: The increased stresses of today's workplace can include misunderstandings and conflict. Training can people to get along in the workplace. 7. Quality initiatives: Initiatives such as Total Quality Management, Quality Circles, benchmarking, etc. , require basic training about quality concepts, guidelines and standards for quality, etc. 8. Safety: Safety training is critical where working with heavy equipment, hazardous chemicals, repetitive activities, etc. , but can also be useful with practical advice for avoiding assaults, etc. Training Process : Training Process Steps in the Training Process : Steps in the Training Process 1. Organizational objectives 2. Assessment of Training needs 3. Establishment of Training goals 4. Devising training programme 5. Implementation of training programme 6. Evaluation of results Organizational Objectives ; Strategies : Organizational Objectives ; Strategies The first step in the training process in an organization is the assessment of its objectives and strategies. What business are we in? At what level of quality do we wish to provide this product or service? Where do we want to be in the future? It is only after answering these related questions that the organization must assess the strengths and weaknesses of its human resources. Needs Assessment : Needs Assessment Needs assessment diagnosis present problems and future challenges to be met through training and development. Organizations spend vast sums of money (usually as a percentage on turnover) on training and development. Before committing such huge resources, organizations that implement training programs without conducting needs assessment may be making errors. Needs assessment occurs at two levels- group and individual. Slide 19: FOR MORE USEFUL EDUCATIONAL PRESENTATIONS AND TECHNOLOGICAL DOCUMENTATIONS LIKE THESE VISIT WWW. THECODEXPERT. COM

Religious Discrimination of Employees in China Essay

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Authentic Journey Report Essay Example | Topics and Well Written Essays - 4000 words

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Why have the 1980s been described as a lost decade in terms of development - Essay Example In light of the halt in third world economic growth immediately after the beginning of the debt crisis, especially in Latin America, almost everyone agreed that the tag â€Å"lost decade of development† describing the 1980s was accurate (Santiso 2003, p. 297). The end of the 2nd World War can be regarded as having a hand in starting of a distinct form of world conflict-the cold war. The two superpowers (the U.S. and USSR) became hyper-suspicious of each other’s motives, creating a hostility that lasted till late 1980s. Truman’s Point Four Program addressed the foreign policy of the country and established a modern era for engagement in international politics. One of the outstanding themes in the four point plan was to help more nations in post World War II and assist the countries restore their economies, besides protecting them from communist control (Santiso 2003, p. 297). The Keynesian approach details economic growth, requiring government guidance and activist policies that circumvent the cyclical instabilities, which plagued the pre-war economies. The present international institutions (the UN, IMF, and World Bank) remain strongly rooted in a definite historic era shaped by emerging Keynesian consensus and embody an attempt to institutionalize this policy framework at an international platform. Development schools of thought incorporated during the post-war era include modernization theories (1950s, early 1960s); dependency theories (late 1960s, early 1970s); world economy view (late 1970s, early 1980s) and basic needs approaches (late 1970s). Other schools include alternative modes of production perspective (1980s) and sustainable livelihood approach. Modernization theory was a strong element in the increasing Third World critique of western ideas and practices on development and reinforced the notion that underdevelopment could be created (throug h colonialism and/or exploitation) instead of being an outright natural state (Katie 2005, p. 32). From

Advertising and Pricing Strategies Essay Example | Topics and Well Written Essays - 250 words

Advertising and Pricing Strategies - Essay Example This feeling is as a result of Apple’s price skimming strategy that excites late adopters who are able to get their expensive products at a bargain price. This not only creates good will for the company, but also increases their revenue. Moreover, late adopters increase its market share. According to Perreault, Cannon and McCarthy (2011), a price skimming strategy focuses on profit maximization by charging a high price for early adopters of a new product then reducing the price to attract thriftier consumers. Apple has adopted this strategy because it helps them to create an aura of prestige around their products while generating a lot of profits. Moreover, it allows them to reduce their prices to encourage consumers to buy. The purchase decision was informed by a number of factors. First, the affordability of the product. Second, the utility of the product. The iPhone 5c has a lot of features that add value to the consumer. Third, the uniqueness of the brand. Apple products have a beautiful design. Moreover, they are elite products because their high price discourages most people from buying. The research process involved a comparison of different mobile phone reviews online. In addition, conversations with friends and family members reinforced the decision to purchase an iPhone

Summury and response Essay Example | Topics and Well Written Essays - 500 words

Summury and response - Essay Example Only 87 students that were of Chinese descent graduated from the university 5 years ago, while 2224 will graduate from the same university this year. Enrollment of international students has grown tremendously in the last years by over 6 percent with china having the highest figures of over 20 percent that prefer the big public colleges. This figures help to give an insight into the metamorphosis of the public universities in America in a time when support from the state has reduced. There are about 25 campuses that have amplified international enrollment to more than 40 percent in the last five years according to data collected by the Institute of International Education except one public university. The enrollment in Indiana has gone over 6,000 to 15 percent of the students in the university while in Illinois it has reached 9,000 and consequently it has been ranked as the second in the country. These universities are perceived to put importance on having international students and the ideas that they bring since they pay all their fees and don’t need financial aid. The universities have discovered that the fees paid by the international students can enable them continue to offer scholarships to help the local students even after funding is cut. As at last year, there were over 700,000 international students in the campuses in the US most of them coming from China and the rest from India and South Korea. The number of students from Saudi Arabia is fast growing since their government has established a lucrative sponsorship program. These students bring in over 22 billion dollars to the economy and most of them remain behind after they graduate either to work or continue with their studies. Indiana prefers international students since the rate that they pay in fees is three times what the local ones pay though this denies the local students from getting chances that are offered in this

Personal property Essay Example for Free

Personal property Essay Pom Poko is at one time instantaneously easily reached and from top to bottom foreign. Japanese civilization is extraterrestrial to American judgment, and Pom Poko is Takahatas festivity of that only one of its kind Asian traditions. Its the mainly unfamiliar of each and every Studio Ghibli movies. Pom Poko is, as Takahata explains it, an imaginary documentary concerning the society conflict among tanuki and mankind, from the tanuki viewpoint. It is a tale with reference to the animals efforts to embrace back the deluge of human being development, and it is furthermore the chronicle concerning an aboriginal populace consumed up, taken from their personal property. Review: This is a motion picture that shows off a lot of panamas, conceivably excessively numerous for those who come across at the animals and look forward to Winnie the Pooh or Bambi. The anecdote intertwines all the way through funny side jesting, communal observations, lampoon, surrealism, and catastrophe. It revolutionizes frame of mind to a great extent the way the tanuki transforms structure, meandering and patterns into an innovative form, and uncompromisingly poignant onward. I suppose you will be aware of the entire stratagem as the good-humored tanuki takes part in never-ending high jinks and make an effort for a range of thoughts to force the inward bound human beings away of their wooded area. You will likely fail to notice a lot of, if not the majority, of the cultural-specific ideas, the childrens folk songs, the chronicles and tales, the traditions, the religious convictions. But dont agonize to a great extent; Takahata intends to resuscitate his Japanese spectators, one fitting additional and further Westernized, to their enormous inheritance. Repetitive viewings are enormously mandatory. This analysis was conducted using the method in the book â€Å"A Short Guide to Writing about Film† (Timothy Corrigan, 150). Pom Poko is a slightly unusual documentary for Takahata, but he still makes use of all his endowments, and his sparkling, manipulative intelligence is extremely a good deal in confirmation. Thematically, its exceptionally comparable to The Story of Yanagawa Canals and Miyazakis personal Spirited Away, but with a sinister, additional catastrophic twist. Its as much an acclamation as a call to supports (Chris Beveridge, pp. 1) Dependable with Japanese traditions, the Tanuki , a Japanese raccoon dogs, are described as an extremely companionable, ill-behaved sort, proficient to make use of delusion discipline to convert into approximately no matter which thing but also high-spirited and as well affectionate of delicious pleasures to be an authentic intimidation. Visually, the Tanuki in this motion picture are illustrated in three ways at a variety of times: as sensible animals, as anthropomorphic animals which infrequently be dressed in clothes, and as cartoony figures found on the manga of Shigeru Sugiura of whom Takahata is an enormous admirer. They have a tendency to take for granted their sensible appearance when in sight of human beings, their cartoony shape when they are responsible for doing something bizarre or capricious and their anthropomorphic structure at all additional times. Conclusion: Although the movie screens a certain amount if nudity, but since the movie portrays the Japanese culture it is not an issue. The movie is a perfect classic cartoon documentary. The pictures has reasonably a severe significance, which means the amusing part of the Tanuki, which approaches out in a lot of prospects, is concealed by the unhappiness that their surroundings is being shattered everlastingly. On the whole to a certain extent attention-grabbing if you desire to study regarding another civilization and enormous if you are into computer graphics. Possibly not so fine if you desire light children amusement. References: Beveridge, Chris. 2005. Pom Poko. Retrieved on 1st March 2009 from http://www. mania. com/pom-poko_article_77593. html Corrigan, Timothy. 2003. A Short Guide to Writing about Film. Publisher: Longman; 5th edition

Policy Development in the Hospitality Industry

Policy Development in the Hospitality Industry Introduction Standards and quality control within the hospitality industry are of critical importance, particularly within the kitchen and food safety areas of these businesses. Within this paper, the intention is to evaluate the benefits of quality tools to policy makers within the hospitality industry and discuss the effects of two of these tools in relation to a specific case example. 1) Quality Tools Quality has become a factor of importance in both the product and the service offered to the consumer. In essence it is the art of seeking a continual improvement in the processes, products and services that are provided (Dale 2003, p.5). However, when applied to hospitality, and in particular the operations of an industrial kitchen in this environment, the term â€Å"quality† also encompasses the health and safety aspect of the operation. In such cases, it is not simply a matter of ensuring that the product and service is of the quality expected by the consumer, but that it has also eliminated the health and safety risk factor, both in respect of the consumer and other business stakeholders, which include the employees who work within the kitchen environment. In other words it has to address both the internal and external issues. Thus it can be seen that there are a number of ways in which the use of quality control tools can assist to achieve its core aims, particularly within the hospitality industry. In addition to the safety of the product itself, these also relate to other aspects, which include the environment, cooking process and team effort of the business (Mortimore and Wallace 2000, p.29). With the main element of an industrial hospitality kitchen being the standard and quality of the food that is served to the customers, it is important that the quality control focuses on the safety as well as the quality of the food being prepared. In an effort to reduce the potential of complaints within this area, there are several issues that need to be addressed, such as the quality and safety of the food supplied, its storage, the method of cooking and the service to the consumer. The introduction of quality models such as the FMEA[1] and HACCP[2] systems are essential in ensuring that no issues arise in terms of the condition of food on its arrival from the supplier, the kitchen storage facilities or the cooking processes. The purpose of FMEA system works on the basis of combining risk and cause and effect analysis, with the intention of endeavouring to forecast potential system failures in advance as well as establishing what could cause such failures (Mortimore and Wallace 2000, p.2). Such failures are then judged by their severity; likelihood of happening and the ease of detection. With this information to hand it is then possible to design a solution to the problem, which includes a continual monitoring process. HACCP takes the process a step further by identifying points within the process where a potential hazard might occur and ensuring monitoring of these points. For example, if one takes potential complaints about food, this can manifest itself in several ways. Food can be contaminated at the source of supply or during the storage handling processes within the hospitality kitchen facility. Additionally, problems can arise from the cooking process. The severity of these problems can range from customer complaints in respect of over-under cooked foods to potential threatening health and safety issues such as food poisoning. The Foods Standard Agency (2007) have recently published guidelines which cover the procedures needed to prevent food incidents, which provides crucial information for the hospitality policy makers. From the supplier viewpoint this includes ensuring that the raw food and its processing, packaging and all controls for issues such as contamination are vigorously controlled and that there is a facility to enable action to be taken in the event of a complaint. Policies for food management within the Hospitality kitchen itself must include similar controls, which are subject to inspection by the local authority. These would apply to the kitchen storage facilities and their locations, which are required to ensure that food does not decompose or create additional health problems for the consumer (Knowles 2004, p.96). Similarly, the standard for training within the establishment need to be monitored to ensure appropriate hygiene standards are being adhered to by all staff (Knowles 2004, p.202). Furthermore, the hygiene and health and safety issue also applies to the employees within the business in respect of consumer’s safety. An example of these issues in reality can be demonstrated from an inspection that was conducted by Norwich City Council in relation to an office kitchen Hospitality unit (Environmental Health Food Team 2005). In this case the office in question was refurbishing their kitchen areas. The authority found several issues that needed addressing. Among these was the fact that the food storage facilities were inadequate and posed a threat to the freshness of the products, as did the fact that the staff changing rooms were located outside of the kitchen environment, which could expose their kitchen clothing to outside bacterial problems. Finally, the other aspects of quality that affects the hospitality kitchen are the health and safety issues that relate to employees. This has been evidenced by the concerns that can arise in relation to the potential back problems that can afflict an employee within the kitchen environment, as has been recognised by the Health and Safety Executive (CAIS 24 2006). As their report reveals, â€Å"back pain and upper limb disorders† are responsible for nearly 75% of the incidences of â€Å"occupational ill health,† which currently amount to in excess of two million lost work days a year, and a considerable number of these occur within the hospitality industry. Therefore it is important that policies regarding the positioning of equipment, maximum weight carrying levels and appropriate methods of lifting heavy products are instigated and monitored to ensure their compliance. Lack of such controls could lead to the employer being subjected to a claim under the Health and Saf ety legislations. 2) FMEA and HCCAP Within this section of the paper it is intended to assess the quality control procedures within a hypothetical situation. In this situation a cook chill company has conducted a FMEA on a product that is used within the hospitality. The product is a chicken casserole. The following results were recorded. Failure modes occurrence severity detection -Uneven garnish 1 1 5 -Incorrect stamp 1 9 9 -Packages edges stamped 2 6 6 What would need to be evaluated to provide a more accurate analysis in this case is the level of sampling provided, as the statistical information does affect the potential for detecting problems (Mortimore and Wallace 2000, p.190). If one applies a statistical confidence level based upon the regularity of the incidence occurring over a number of sample batches, and this reveals that the results are within a 5% band, then that level would be 95%. Statistical confidence levels are used to ascertain the level of confidence that the analyst has in the result of his findings. Applying this to the above table would result in the following results Failure modes occurrence severity detection -Uneven garnish 0.95 0.95 4.75 -Incorrect stamp 0.95 8.55 8.55 -Packages edges stamped 1.905.705.70 However, even based upon these lower result, and using 10 as the highest level of concern, the following information can be garnered. In occurrence terms, the most prolific problem relates to the issue of stamping package edges, with the least being uneven garnish. However, when one looks at the problem of severity and potential for detection the incorrect stamp are the major causes for concern, with incorrect stamping being by far the most important issue to address. Of itself, the problem of uneven garnish will not present a health and safety issue. Similarly, it cannot therefore be considered to be a hazard in that it will not result in a potential biological or chemical danger to the consumer (Mortimore and Wallace 2000, p.40). All that will result from this problem is a change in taste of the end product. Although the management may wish to address this from a quality viewpoint, it would not be the highest issue of the three to be addressed. Severity and difficulty in detection in relation to the incorrect stamp and edging stamps on the other hand do present difficulties and potential dangers, with the former being of most concern. Incorrectly packaged products can lead to health and safety issues with the consumer. For example, a vegetarian would be seriously displeased if they found that the chilli casserole that they thought contained no meat actually contained chicken. Similarly, for persons with allergies, the incorrect packaging could present problems. However, the problem with the edging stamp would be at a two-thirds level of importance compared with the labelling issue. Furthermore, one has to define the exact issue arising from the incorrect labelling as to whether it can be considered a health and safety hazard (Skelton 1997, p.6). If the problem was an incorrect date then the hazard is more significant that if it is just incorrect ingredients, as the former could lead to ill health affecting the consumer. Whilst ingredient errors may produce displeasure and complaint from the consumer, incorrect dating could lead to potential food poisoning and other health problems. It is at this latter stage that the real effect of a HACCP analysis, an alternative method for identifying potential issues (Skelton 1997, p.67) would be beneficial. HACCP views the process from the raw product stage until it ends up on the consumers plate and seeks to identify the critical points at which the problems identified above are likely to occur. As a result of this analysis it is possible for the policy maker in the Hospitality kitchen to institute a procedure that will ensure that these points are closely monitored in an effort to eradicate the problem, with records maintained at all times (Mortimore and Wallace 2000, p.2). From the above analysis it is apparent that, although from a individual viewpoint packaging does not present a health and safety issue (Mortimore and Wallace 2000, p.120), it is the fact that the information displayed upon it that, as has already been identified, creates the hazard. Therefore, the combination of the errors and hazards identified could produce serious problems in terms of the potential effect on the consumer’s health and, as a result, could lead to the management of the hospitality kitchen being prosecuted. Conclusion From the information and analysis that has been conducted for this paper, it is apparent that as part of the effective management of a kitchen within the hospitality industry the policy maker must ensure that, as a integral part of the management strategy, the issues of failure and hazard awareness and the methods of reducing the incidence of these risks are taken into account. Therefore, it is essential that every aspect of the process and operations of their kitchens be subjected to an FMEA and HACCP analysis. This should encompass the food supply chain; the maintenance and efficiency of equipment and the safety of their employees as well as their consumers. These finding support the beneficial use that such quality tools provide for the hospitality policy maker. References CAIS 24 (2006). Preventing back pain and other aches and pains to kitchen and food service staff. Health and Safety Executive. London, UK. Dale, Barrie (2003). Managing Quality. Blackwell Publishing Ltd. Oxford, UK. Environmental Health Food Team (2005). Food Premises Inspection Report, Norwich City Council. Retrieved 16 May 2007 from http://www.norwich.gov.uk/intranet_docs/A-Z/Environmental%20Health/2005/Food_Awards/Mills_and_Reeve_Insp_151105.pdf Foods Standards Agency (2007). Principles for preventing and responding to food incidents. Retrieved 16 May 2007 from http://www.food.gov.uk/multimedia/pdfs/principles23mar07 Knowles, Tim (2004). Food Safety in the Hospitality Industry. Butterworth-Heinmann Ltd. Oxford, UK. Mortimore, Sara and Wallace, Carol (2000). HACCP. A Practical Approach. Aspen Publishing. Maryland, US. Skelton, Bob (1997). Process Safety Analysis. An Introduction. Guld Publishing. Houston, US. Footnotes [1] Failure modes and effects Analysis [2] Hazard analysis and critical control points Policy Development in the Hospitality Industry Policy Development in the Hospitality Industry Brief 199613 POLICY DEVELOPMENT IN THE HOSPITALITY INDUSTRY Question 1: In the context of the CDM Regulations and the refurbishment of a floor of bedrooms in a multi storey hotel, critically outline the purpose and content of the Health and Safety Plan and Health and Safety File. Discuss the relationship between the two components and how the Health and Safety File will be of benefit to contractors in the future. Critically assess the merits of the Building Regulations application process and construction technique utilised for Mcdonalds modular drive through restaurants. The following will evaluate the best way of refurbishing a floor of bedrooms in a multi storey hotel so that the renovated building complies with all relevant health and safety legislation and regulations. The requirement to meet all the relevant health and safety legislation and standards means that the designers and the builders of renovations are as legally responsible as the hotel owners for all breeches of those requirements. Failure to meet regulatory standards could leave the constructors liable for civil prosecution or prone to litigation by the hotel owners, the hotel staff besides the hotel guests. Prosecution or litigation that could take years after the original renovation was actually completed (Youell, 2003 p. 99). The best way to develop a renovation plan that will receive planning permission from the appropriate local authority is to know exactly which health and safety regulations the proposed renovation needs to fully comply with. If the hotel is exempt from any of the health and safety regulations or the hotel owners believe that it is exempt from those standards it is always best to double check. Besides ignorance of the law is not an excuse for breaking it, and it will not protect contractors from legal action been taken against them. Of more immediate concern for contractors tasked with renovations a failure to abide to all building or health and safety regulations could result in the refusal of planning permission. After all it will only cause delays if the renovation plans are refused planning permission or if such breeches of the health and safety standards are missed at that stage and leave the design firm as well as the hotel owners liable to prosecution or litigation. Renovation w ork that does not reach the required health and safety standards might not be good enough to last over the long-term without the need to be repaired or eventually replaced due to its low quality (Youell, 2003 p. 99). Therefore to ensure that the renovation proposals receive planning permission and are legally sound a Health and Safety Plan as well as a Health and Safety File are necessarily developed and maintained to safeguard the building contractors and the hotel owners from both accidents and legal proceedings. The purpose of the health and safety plan is to ensure that the hotel will be fully compliant with the health and safety regulations that it is required to meet so as to function legally as a hotel. To make a fully functioning health and safety plan not only needs a strong knowledge of relevant regulations; it also requires the blueprints or plans for the hotel itself. An understanding of the hotel’s layout is essential with regard to making the health and safety plan practical and well designed. The objective of the health and safety plan is to make sure all the safety measures within the hotel are clearly accessible thus allowing both hotel staff and all hotel guests to remain safe in any emergency situation. The content of the health and safety plan would include the design layout and the exact location of fire fighting equipment, first exits, fire alarms, and any available first aid facilities. The plan should also include where hotel employees and guests meet, should the hotel have to be evacuated, especially in the event of a fire taking hold of the premises. Consideration should also be given to the fitting of smoke alarms, fire alarms, and sprinkler systems (Youell, 2003 p. 99). Besides considering fire safety procedures, and first aid measures the health and safety plan should include measures to maintain hygiene standards in the kitchens, toilets, dining areas, and the guest bedrooms. Good hygiene standards are needed to ensure that the hotel remains clean, tidy, and free of dirt, allowing the hotel staff and all guests to avoid food poisoning or infection. The plan needs take into account the location of the kitchens, rubbish bins, and toilets in relation to the bedrooms used by guests. Poor hygiene standards and food poisoning could prove to be very bad for the future of the hotel, as it may bring it to the attention of environmental health officers that have the power to close it down until the hotel meets the minimum required regulatory standards (Bloomsbury, 2005 p.124). Another factor for maintaining the good hygiene of the hotel is the straightforward one of guests not wishing to return to dirty and unclean accommodation (Bloomsbury, 2005 p. 155). The purpose of the Health And Safety File is to record how the hotel complies with all relevant regulations before, during, and after the proposed renovations. The file is meant to ensure that the hotel sticks to the measures it set out in the Health and Safety Plan. The file should record the health and safety performance of the hotel with regard to the maintenance of equipment, facilities, as well as all the procedures that enhance safety standards or good hygiene. The Health and Safety File should also keep a note of all the training that the staff at the hotel is given in respect of maintaining and implementing safety measures and all hygiene standards. The hotel staff should ideally be given training to use fire fighting equipment when it is safe to do so, to provide first aid when needed, and carry out practice fire safety drills. When necessary staff will need to be given extra training should they not perform their duties to a high enough level to comply with the standards se t out in regulations. The Health and Safety File should also ensure that all hotel guests have access to information about the location of fire safety equipment, first aid facilities, and the assembly point in case of the hotel being evacuated (Youell, 2003 p. 99). There should be a strong relationship between the Health and Safety Plan and the Health and Safety File. The two items should compliment each other, as together they provide the means to plan and implement safety and hygiene standards at the hotel. The Health and Safety Plan sets out how the safety and hygiene standards will be achieved, whilst the Health and Safety File is intended to record what is actually happening at the hotel in terms of complying with regulations. The Health and Safety File by itself could be very useful to any contractors that need to carry out any building or renovation work at the hotel, as a means of checking the record of the hotel in meeting regulatory requirements. Contractors would be able to consult the Health and Safety File if they have any queries regarding the equipment, facilities, as well as the safety and hygiene procedures used by the staff at the hotel. If the Health and Safety File has been kept up to date consulting it will allow the contra ctors to know whether or not the hotel has been adhering to the regulations it is legally supposed to do at all times. Knowing if the hotel is not complying with regulation would give the contractor the opportunity to suggest building alterations or changes in safety and hygiene procedures that if implemented mean the hotel does comply with all relevant regulations (Bloomsbury, 2005 p. 155). There are ways of ensuring that a company only has to pay minimal attention to completing Health and Safety Plans and Files without breaking the regulations or ignoring the spirit of the law. The fast food company MacDonalds has probably devised the best way of minimising the planning permission required whilst adhering to the statutory safety and hygiene standards set out in regulations and legislation. As a company MacDonalds has made its fortune and its reputation by the mass standardisation of its restaurants, equipment, staff training, marketing image, and finally but by no means least its food products. People know what they are going to get when they go into a MacDonalds anywhere in the world, and more of them like it than dislike it (www.LHC.ORG.UK). MacDonalds believe that the standardisation process is definitely a successful strategy when it comes down to gaining rapid planning permission and complying with safety and hygiene standards. Planning authorities will be made aw are by the company that their restaurants are pr-designed to pass safety and hygiene standards, whilst all new staff will be fully trained to make sure that standards are always adhered to (Mason, 2005 p.44). The senior management are well aware of the benefits of standardisation, if one design passes safety and hygiene standards it is adopting that design for all its restaurants as that makes financial, marketing, and practical sense to do so (www.LHC.ORG.UK). MacDonalds have developed modular drive through restaurants as a method of constructing new outlets quickly at the same time as passing the Building Regulations application process. As a company MacDonalds has always set out to have all its ordinary and drive through restaurants designed to look exactly the same as each other as well as also having the same features and equipment. For MacDonalds having restaurants that look the same everywhere they are constructed has been a highly successful branding strategy and exercise that has allowed the firm to expand impressively across the globe. To be more precise it is a global franchise which, has expanded due to its high profits and relatively low capital costs (Mason, 2005 p. 44). However the merits of using modular designs go beyond marketing ploys and serve pragmatic purposes. When MacDonalds set out to design its modular drive through restaurants it certainly took the Building Regulation application process into account. The modular drive through restaurant was designed to meet safety and hygiene standards in as many countries as possible, so that they could be constructed in as many places as the company would like. The low cost of construction when combined with the ease of gaining planning at the same time as being able to pass all safety and hygiene standards makes buying into the MacDonalds franchise a good investment. The prefabricated structures have the advantage of not requiring a high degree of planning permission than buildings wholly constructed on site (www.LHC.ORG.UK). MacDonalds have found that with experience that prefabricated designs that already fully meet planning requirements and regulations will undoubtedly gain full building permission quickly wherever the proposed restaurant is located. The rapid gaining of building permission allows MacDonalds to have all its new drive through restaurants trading sooner rather than later. The new drive through restaurants thus quickly re-coup their modest construction costs and go into profit. Profits are not only made quickly; they are also made over a long-term basis as well. The use of prefabricated designs and materials therefore allows MacDonalds to expand its total number of restaurants at a much lower capital cost than many of its competitors. The beauty of the modular drive through restaurant design is that it is cheap and durable, yet it could also be quickly modified if it needed to be (Mason, 2005 p. 44). The modular design allows for standardised equipment to be fitted, equipment that could b e easily updated modified or completely replaced should building regulations alter, or if the company purchases improved equipment. The modular design is meant to be really simple to construct, maintain and keep clean. The simplicity of the kitchen areas is intended to make it easier to train staff to cook and prepare food as well as cleaning areas to maintain hygiene standards. The training of staff does not take long as all processes and procedures, as well as equipment and food is standardised. The simplicity of the whole operation means that food is prepared, cooked, and served faster (Bloomsbury, 2005 p. 117). Simplicity and standardisation keep costs low, product prices highly competitive, and the company’s profits high. Providing that all staff are trained and keep to the procedures they are taught the company should always be able to maintain safety and hygiene standards whilst never having to wait long for planning permission (www.LHC.ORG.UK). Question 2: Explain how the analysis of a local authority Development Plan can help the senior management team of a national hotel chain identify a suitable site for a new budget hotel in a particular locality? The majority of local authorities in Britain will have development plans to control where and whether new businesses or retail units would be constructed within the areas they control the planning for. Local authorities make up Development Plans as a means of generating wealth, creating jobs and regenerating run down districts and would wish to include such firms within their Development Plan. Development Plan would include the precise locations of where the new offices, hotels, and retail units would be sited. The Development Plan provides further useful information for the senior management to consider besides the proposed or the approved locations of other companies. For instance, every Development Plan should give the location of roads, motorways, railways, and rivers near or within the locality controlled by the local authority concerned. Other information that could be relevant to the locating of the new budget hotel could include local tourist attractions or places that would make hotels less attractive for potential guests, like waste ground, factories, or prisons. If the new budget hotel could be located near the most attractive features of the town or city it is a bonus in terms of marketing the hotel before it opens and expanding the number guests once it has opened. If the company has to locate the hotel in a less attractive site the company could consider pulling out of its construction or consider different ways of marketing it if it is actually built. The company would however wish to avoid being located in areas where it could not guarantee the safety of their guests and their staff, as more would have to be spent on security measures such as fencing or patrolled car parks. The company could find it useful to contact local people and possibly the Police to find out which parts of the town or city they need to avoid when picking the locality of their new budget hotel. Local authorities will make the Development Plan available for the public and b usinesses to examine which allows any firms that wish to open premises within the area to apply for a place within that plan. For the Senior Management of a budget hotel chain that would want to open a new hotel inside a particular locality being able to analyse the local authority’s Development Plan would offer definite advantages when it comes to making the new budget hotel a long-term success (www.LHC.ORG.UK). The exact location of any new budget hotel could make all the difference between it being a successful part of the firm or it being a loss making failure. From a study of the Development Plan the Senior Management should be aware of the alternative sites available for the location of the proposed new hotel, as well as the placing of other new businesses within the development area. Senior Management should have a strong knowledge of the best places and the worst places to locate new budget hotels when it comes down to maximising the number of guests that stay there. Analysing the Development Plan would make Senior Management fully aware of the local authority intentions of which firms to allocate land to, for the construction of their new outlets, offices, or hotels. The most prestigious firms will want to locate in the most prime positions possible to fit in with their corporate image, whilst a low budget hotel firm might not need to do the same. A low budget hotel does not have to obtain a prestigious land site, it does however have to be based if at all possible on land that is near to town or city centres, and ideally is easily accessible for as many potential guests as possible. The senior management would find it useful to locate the new budget hotel near the main roads, the railway, close to local businesses, and preferably with free secure car parking spaces available. Such a location would be a good selling point to business travellers and tourists a like. If they could gain an accurate analysis of the Development Plan then it increases the chances of securing a good locality for the new budget hotel (www.LHC.ORG.UK). The hotel company could benefit from examining the Development Plan as it would allow them to know if they could use prefabricated designs that permit the construction to be finished earlier and thus earning revenue sooner. If the hotel chain already uses prefabricated designs and construction techniques then it will them greater flexibility when it comes down to the precise locality of the new budget hotel. Flexibility that stems from the savings in construction costs being able to provide a bit of leeway if the price of being in a better location is higher than first anticipated. A sound understanding of the development plan would enable senior management to have the locality and the rapid construction of the new budget hotel finalised as soon as possible. Such an understanding would thus grant the company more time to advertise the opening of the new hotel at an early stage to maximise the number of guests upon its opening. The evaluation of the Development Plan would also give se nior management a precise idea of the number of hotels within the town or city that are already built and those hotels that are planned. Knowledge of the hotels within the district gives senior management invaluable information when it comes down to the marketing, and pricing strategy for the new budget hotel which could make all the difference between success and failure. Knowing the nature, location, as well as the strengths and the weaknesses of all its rivals within the locality could certainly prove very beneficial to the senior management in selling the merits of the new budget hotel in relation to its competitors. Senior management could also take advantage of the company’s brand name and its reputation. Marketing for the new budget hotel should emphasis that the locality will soon be able to benefit from the arrival of a low cost hotel that happens to provide high quality service (www.LHC.ORG.UK). Bibliography Bloomsbury Reference, (2005) Dictionary of Leisure, Travel, and Tourism – 3rd edition, Bloomsbury, London Mason P (2005) Tourism Impacts, Planning and Management, Elsvier, London www.LHC.ORG.UK Youell R, (2003) Complete A-Z Travel Leisure Handbook – 2nd edition, Hodder Stoughton, London

Strategy and Creativity of Halo Coffee London

Strategy and Creativity of Halo Coffee London STUDENT NAME: PHAMGIA HUY TRAN 1.1 Threat of Substitutes: High Current: Although coffee market is a growing rapidly, tea continues to be the leader of the hot beverage products. There are other beverages which are used, enjoyed and supported by many people instead of coffee such as: fruit juices, water, soda, energy drinks etc. Consumers do not have to pay any cost when they switch from coffee to substitutes, which may increase the threat. Future: Since coffee and coffee bean are the only products of Halo, their target customer market is really limited. Nowadays people have more choices of their beverage, especially the hot one like tea or milk, which are much healthier than coffee. In the research of the share of hot beverages consumed most often by individuals in the United Kingdom (UK) in 2015, evidence has showed that 44 percent drink tea most often, followed by 21 percent who drink instant coffee (Statista, 2015). 1.2 Intensity of Competitive Rivalry: High    Current: The industry has a monopolistic competition and Nestlà © Group is dominating the largest market share especially by their two brands Nespresso and Nescafà ©. Other competitors also have a remarkable markets share. Consumers do not have to pay any cost for switching to other brands, which creates high rate in rivalry. Because the industry is mature with low growth rate, there is the predictable retaliation from well companies against each others for brand equity, resources, important locations and price competition due to all of them looking for increasing their market share from established firms. Future: Since B2B is the maily target market of Halo, their market is too narrow and it is possible to lost their market share easily to others brands which are more popular. Nespresso and Nescafà © have been widening the market share to B2B market. According to Nestlà © Nespresso S.A (2016),   Nespresso has formed partnerships with prestigious culinary organizations and chefs around the world to interact and share viewpoints with key players in the industry such as: Served by over 780 star-rated chefs or equivalent, served by 15 major airlines including: Cathay Pacific Airways, Qatar Airways and Emirates Airlines, Swiss International Air Lines, Etihad Airways. Halo is now facing the threat of losing their business partners to bigger brands like Nespresso. 1.3 Difficulty in supplying Current: Purchasing coffee is not a straight forward process and often purchasing direct from a grower can create problems further down the supply chain. This can be a serious problem because Halo cannot have a stable coffee resource with high requirements from the local famers and growers. Future: Climate change- Less suitable land for coffee: Droughts in a long period of time, increased temperatures and heavy rains are the main factors that make harvest seasons suddenly change without any reason and therefore not able to be predicted. It is estimated that the areas suitable for coffee cultivation will decrease substantially by 2020 (CBI, 2016). The underlying drastic changes in the suitability of land for coffee production are having adverse effects (Coffee Barometer, 2014). This will effect highly and directly to the resources of Halo from their suppliers. 2.1 Assumptions and assumption reversal Assumptions about Halo: Halo sells only coffee and coffee beans Halo has 2 ranges of products available only online: Halo Signature and Halo Speciality and target customers: B2B, home-coffee drinkers. Halos suppliers are from South America Reverse each assumptions: Halo has other products Halo coffee products are various and sold in coffee shops or retailers, customers are diversified Halo supplies itself How to accomplish those reversals: Halo has other products According to the identified issues mentioned above, people now have a huge number of choices for their beverage. It is considerable for Halo to produce and develop other kind of drinks than coffee such as soft drinks or energy drinks, especially tea due to the taste of consumers. Nespresso and Nescafà © are just two of different brands from Nestle beside others drink brands like Milo, Nestea and Nesquik. With this strategy, Halo can get benefits from the non-coffee drinkers, which is a very wide and profitable market. However, this is also a mature market with big brands dominating like Pepsi, Coca-cola, Monster, Red bull. If Halo decides to be a new entrant into a new market with different products than coffee, Halo need to start over again from the market research as well as marketing research. This is not recommendable for Halo to spend their resource into a mature market like soft drinks because Halo is still facing difficulties in remaining and increasing their own coffee marke t share. Halo coffee products are various and sold in coffee shops or retailers Currently, Halo has served only their coffee with 2 ranges of products available only online: Halo Signature and Halo Speciality. This may creates a limit of choice for customers who want to enjoy a new taste or their personal one. Instead of providing only 2 ranges of products which are Halo Signature and Halo Speciality, Halo should create more different tastes of coffee, or especially let the customers choose and mix the ingredients to create their own personal taste. This special service will make Halo unique and will satisfy a number of customers who do not like the 2 old ranges of products in the past. To make this service possible, Halo should open their coffee shops chains or retailers because this will make Halo more accessible to everybody than the online business way. Customers will find it more convenient and interested to create and have a cup of coffee with their personal taste rather than the old online way. About the old online way, Halo should develop their website t o make it more attractive and home-coffee drinkers can also choose and mix the ingredients to create and order coffee as well. This option is highly suggested because it not only solves the limit of target customers, but also makes Halo become famous for the special service. To follow this way, Halo needs to carry out more research and test to produce new coffee products or new ingredients so that customers will have a variety of choices. Halo supplies itself Although the bargaining power of the suppliers has been limited, Halo cannot control the negative effect from climate changes on the crops as well as the resource. It is predictable that the areas suitable for coffee cultivation will decrease substantially by 2020 (CBI, 2016). In order to have a stable resources, Halo can supply itself by creating an area in the UK that have a same condition to South America to grow coffee beans. By modern technology, it is possible to build a technical farm with modern equipments can make the same weather conditions and import the soil from South America. In addition, Halo can apply some technique skills in growing coffee beans to make sure that they can harvest coffee beans all around the years. This option prevents Halo from the risks of supplies from South America, which is too far and cannot be control well, provides a stable resource for Halo to sell 12 months a year. However, it will cost a lot of money to set up a modern farm like this and it will usually take 4-5 years for a coffee tree to start producing coffee which is a long time. This option is not recommendable because it costs a lot of time and money and it is not suitable for a small company like Halo for now. 2.2 SCAMPER Substitute o To compete with other beverage brands, Halo can develop more different types of products like tea, soft drinks, mineral water, which are all substitutes. However, these products are in mature markets so it will be hard for a new entrant like Halo to have market share. Halo can choose and take coffee beans from suppliers in closer areas instead of South America to reduce the shipping cost, but the quality of coffee beans may be reduced as well because the soil and the weather in closer areas are not the best to grow coffee. It is possible to build a modern farm in the UK with the same climate and soil condition to South America to grow, harvest and supply for itself, but it will cost Halo a huge number of money and time to carry out this plan. Combine o Halo should run the business both online and offline as the same time. Opening coffee shops chains to introduce product directly will help Halo become more recognizable and increase image of the company. Doing just-in-time system service, especially online to reduce flow times within production system as well as response times from suppliers and to customers. Making more ranges of coffee to give more choices to the customers, or providing them a special service that let customers create their personal coffee taste. This can increase Halos brand and the company will be more popular to everyone. It will take time and money to carry out researches for new coffee or ingredients. Adapt o To reduce the threats from substitutes and rivalry, Halo needs to diversify their coffee products to attract more customers and key partnerships. This will help Halo to gain market share and compete with other competitors. When this trend nowadays is taking care of the environment, Halo should take advantage of their biodegradable capsules, which is one of their strength to increase the companys image. Modify o Halo should widen the ranges of coffee products to be more accessible because customer will have more choices than the 2 old ranges. Halo should increase the use of the biodegradable capsules to gain good impression from the society. Put to another use o Halo can benefit from the used coffee beans by selling the coffee grounds to some organizations that take care about beauty to produce cosmetic or sell coffee grounds to farmers because it is good for the soil. This can save a lot of money for Halo as well as recycle the coffee grounds to protect the environment. Eliminate o Halo is lack of target customers as well as diversification of product ranges, so they need to improve more things, not eliminate. Reverse o Currently, Halo has 2 ranges of products available only online: Halo Signature and Halo Speciality and target customers: B2B, home-coffee drinkers. This may creates a limit of choice for customers who want to enjoy a new taste or their personal one. Instead of providing only 2 ranges of products which are Halo Signature and Halo Speciality, Halo should create more different tastes of coffee, or especially let the customers choose and mix the ingredients to create their own personal taste. This special service will make Halo unique and will satisfy a number of customers who do not like the 2 old ranges of products in the past. To make this service possible, Halo should open their coffee shops chains or retailers because this will make Halo more accessible to everybody than the online business way. Customers will find it more convenient and interested to create and have a cup of coffee with their personal taste rather than the old online way. In conclusion, the most realistic and effective strategy for Halo to solve their issues and get more market share is to provide more choices of coffee products and provide coffee shops and retailers with special service. What is the company selling? Coffee and coffee bean What is the benefit of using it? Coffee with your personal taste Who is the target customer for this product or service? People who want to have a best cup of coffee with their own favorite taste REFERENCE Statista. (2015) Hot beverage consumption by type in the United Kingdom (UK) 2015 https://www.statista.com/statistics/466550/hot-beverage-consumption-by-type-in-the-united-kingdom-uk/ Nestlà © Nespresso S.A., Corporate Communications. (May 2016) Nespresso business to business https://www.nestle-nespresso.com/asset-library/documents/nespresso%20-%20b2b%20backgrounder.pdf Nestle. (2016) http://www.nestle.com/brands/drinks Equal exchange. (2016) From bean to cup http://equalexchange.coop/products/coffee/steps CBI- Ministry Of Foreign Affairs. (2016). Which trends offer opportunities on the European coffee market? Retrieved from: https://www.cbi.eu/market-information/coffee/trends/ CBI- Ministry Of Foreign Affairs. (2016). How to do business with European coffee buyers Retrieved from: https://www.cbi.eu/market-information/coffee/doing-business/

Eudora Weltys The Ponder Heart: A Romance Parody :: Eudora Welty The Ponder Heart

Eudora Welty's The Ponder Heart: A Romance Parody Jennifer Lynn Randisi's book, A Tissue of Lies, explores several of Welty's works. Chapter III of this book takes a close look at the Southern Romance in Welty's novel, The Ponder Heart. In her essay Randisi writes that Welty's novel can be seen as an "ironic myth or romance parody" (57). This idea of ironic myth or romance parody comes from Northrop Frye's definition of"myth as an imitation of ritual (e.g. plot)" (57). Randisi continues to say that the events of the story comprise a quest, but one that recounts events leading to isolation rather than reconciliation, revealed through what the reader comes to know and what Edna Earle cannot see (that is, what she has edited from her perceptions). (57) The distance, or isolation, Edna Earle finds at the end of her quest, which is the telling of her and her family's story, is the alienation of her audience. This alienation is more thoroughly explained by examining different elements of Southern Romance. These elementsare, regional myth surrounding the Southern character, geographic legend [historical legend], family myth (here incorporating a preoccupation with identity in relation to name), acceptance of the authority of the narrative voice, repetition of incident, belief in the ability of language to order chaos, and the ultimate need to create a romance. (58) Randisi makes a very well articulated argument that the novel contains elements of a declining Southern Romance through this "romance parody" (57) theory. She brings to light elements of Edna Earle as a "respectable Southerner" (60), and elaborates on the family myth, which also plays its part in the "respectable Southerner" (60) motif. She successfully demonstrates how the appearance of being a wealthy and generous family is important to the Southern Romance tradition. She then goes on to show that for Edna's story to be believable, readers (listeners) first must accept Edna Earle as a voice of authority; and then readers must recognize that by retelling the story, Edna Earle recreates the ideal version of reality. Randisi helps Welty's readers read between the lines. She shows Edna Earle to be a person who will manipulate her language in order to protect the family name. "The narrative is, in fact, a composite family portrait taken over time, but one stylized, or edited, by its Edna Earle is, to paraphrase Emily Dickinson 'telling all the truth but telling it slant'" (77).

The Great Fear :: essays research papers

  Ã‚  Ã‚  Ã‚  Ã‚  Times change and people come and go, but fear is a constant, and in â€Å"The Great Fear† by J. Ronald Oakley, he describes the wave of fear that occurred in the 1950s. In 1692, the townspeople of Salem were scared into believing that they were among witches, and in 1950’s the â€Å"Red† Scare destroyed thousands of peoples lives that were accused of being Communists. Those accused in both witch hunts were put on trial, and while many were killed in Salem, the Red Scare had blacklisted those persecuted. The leader of this modern day witch-hunt was Senator Joseph R. McCarthy, who was a dishonest and corrupt man. â€Å"Although a junior senator, he refused to follow Senate rules and customs, specialized in malicious attacks on his colleagues, and frequently thwarted committee work by trying to inject trivial and extraneous matters into committee discussions,† Oakley says, describing McCarthy’s ethics. McCarthy worked his way up the political ladder not by honestly winning but with deceit. On January 7th 1950, an acquaintance said that the communist-in-government issue would attract national publicity and enhance his chances of reelection. His first speech against the issue was on February 9th in Wheeling, West Virginia and McCarthy revealed a sheet of paper with a list of 205 names, who he said, were members of the Communist party. â€Å"He could not remember what figure he had quoted at Wheeling, whether it was 205 or 209 or 57 or whatever†¦Ã¢â‚¬  Oakley adds, which shows that McCarthy’s list wasn’t authentic and credible. In an attempt to restore confidence in the Truman administration, the Senate Foreign Relations Committee established a subcommittee headed by Democratic Senator Millard E. Tydings of Maryland to investigate McCarthy’s charges. When the Tydings Committee issued a majority report dismissing all of McCarthy’s allegations and condemning them as â€Å"a fraud and a hoax perpetrated on the Senate of the United States and the American people.† Republican members of the American sub-committee condemned the majority report and the Democrats who signed it and McCarthy turned his defeat into a victory through the great publicity he received. Soon after Tydings report was considered pro-Communist. Like the Salem Witch Trials lack of substantial proof, many people were willing to believe McCarthy’s charges without any evidence. Soon world events seemed to be playing into McCarthy’s hands and he could use it all against the Truman administration. McCarthy’s fame grew and he because more careless, and instead of hinting nameless lists, he started naming names.

Private Schools vs. Public Schools Essay -- Public Education vs Private

Plato said, "You must train the children to their studies in a playful manner, and without any air of constraint, with the further object of discerning more readily the natural bent of their respective characters" (Plato). Education has increased as a topic of conversation among parents in America today. The importance of a good education has increased in value, and parents are searching for the best possible school for their child in preparation for college. Many believe the most opportune way for their child to succeed in studies is by attending a private school. On the other hand, another group of parents thinks that public schools are the better route. Nevertheless, public schools have been proven to be more successful in the education of a maturing child. Students who attend public schools are faced with many different challenges that differ in comparison to a private school student. Whereas, many private schools are small in population, public schools usually have a larger number of students resulting in a great diversity of pupils. Students from every race, culture, and religious background come together in one school system. This diversity allows students to develop ways of associating with many different people that would not typically be found in a private school. Learning how to deal with others, no matter what their race, culture, or religion, is a vital asset to learning how to work with others in the future. Private school teachers have been shown to be less qualified teachers that many public school teachers. Some of the most interesting contrasts explain private schools have fewer minority teachers and principals, public school teachers appear to be more education than private school teachers, a... ... agrees with Mrs. Dyckman explaining, "I don't think that just because you pay money for something makes it better. There isn't a better place for my daughter to be going to school than here" (Wilkenfeld par. 13). In fact, on average, private schools aren't any better than public schools, or so says a new book on the subject, All Else Equal: Are Public And Private Schools Different. In conclusion, several points could be drawn on the issue of public schools versus private schools. Nevertheless, statistics, reports, and articles are continually explaining that private schools are mostly equal or less qualified than public schools. Parents should be educated in this matter. If more parents knew about the comparison of public schools to private schools, more families would be able to offer their children a better education and future for a cheaper price.