Whole Foods – Pay Structure Outline Julio Pagan HRMG 5920 – Compensation Webster University Professor Bobby Burcham 16 November 2014 Whole Foods – Pay Structure Outline Regional Team Leader Regional Team Leader 1. Pay Structure Outline Team Member 2, Stock & Display Team Member 2, Stock & Display Team Leader, Prepared Foods Team Leader, Prepared Foods Associate Team Leader, Prepared Foods Associate Team Leader, Prepared Foods Team Member, Prepared Foods Team Member, Prepared Foods Team Member, Deli Team Member, Deli Team Member, Stock & Display Team Member, Stock & Display Team Member, Kitchen Team Member, Kitchen Cashier Cashier 2. Job Description Evaluation: Key words were given in each job description to determine their level in the pay structure. The most difficult jobs to distinguish were deli team member and stock & display team member. There was no clear definitive in the job description to distinguish the two jobs.
Sonic Food Safety Audit Company/Contact Information Facility# - Name Address R0716 - Sonic Store #2219 6949 Maynardville Highway,Knoxville,Tennessee,Unite d States,379180000 2219 Bob Dewitt Bob Dewitt Audit Information Audit Type Audit Category Audit Year Period Auditor Audit Start Time Audit End Time SONICAUD RECURRING 2011 2 Tim McKinley 22-JUL-2011 11:30:00 AM 22-JUL-2011 01:30:00 PM Store# Facility Contact Audit Contact Section Name Total Score Critical Item Score Non-Critical Item Score Predicted HD Rating Earned Points 166.0 104.0 62.0 - Possible Points 206.0 127.0 79.0 - Score Summary # of Items Missed 13 6 7 - 2011-2 (07/22/2011) 81% 82% 79% YELLOW 2010-2 (07/08/2010) 83% 82% 83% YELLOW 2011-1 (02/11/2011) 94% 91% 96% GREEN
Kudler Fine Foods Kudler Fine Foods is an upscale specialty food store located in the San Diego metropolitan area. Kudler currently operates out of three locations La Jolla, Del Mar, and Encinitas (Kudler Virtual Organization, 2005). This paper will go over the purpose and importance of marketing research and the development of Kudler Fine Food’s marketing strategy and tactics. The author then will identify area in which additional market research is needed. Finally, the author will analyze the importance of competitive intelligence and analysis in regards to further development of Kudler Fine Food’s marketing strategy and tactics.
Retrieved July 19, 2008, from http://www.eartheasy.com/article_high_cost_organic_food.htm University of Phoenix. (2008). Virtual organization portal: Kudler Fine Foods [Computer Software]. Retrieved July 19, 2008, from University of Phoenix, Simulation, MBA 502 - Managing the Business Enterprise Web site. ----------------------- [1] Inventory is ordered once it reaches a pre-assigned level (Gomez, Bejia and Malkin,
[University of Phoenix Custom Edition E-Text]. John Wiley and Sons, Inc. Retrieved February 1, 2009 from University of Phoenix, Resource MBA/502 Managing the Business Enterprise. University of Phoenix, (n.d.). Administration: Strategic Plan. Retrieved February 1, 2009, from University of Phoenix, rEsource, Virtual Organization Portal: Kudler Fine Foods, MBA/502 Managing the Business Enterprise.
Kudler Food Website Quinton O'Neal, Arlesia Juran, Brandon Middleton, John Hoffman Sanjoy Chakraborty Web 236 Sanjoy Chakraborty July 28, 2012 Kudler Food Website Title Page 1 Table of Content 2 Analyzing Site’s Design 3-4 Design Principles 5-6 Analyzing for Redesign 7-8 Improvements for Redesign 9- 11 References 13 Analyzing Site’s Design Kudler Fine Food Internet Site at the home page provides information, location, products and different links to connect to other pages on the web site like: Bakery, Meat & Seafood, Produce,
By tackling the two problems I have identified KFF will have a firmer foundation to make future resource management and expansion decisions. References University of Phoenix. (2010). Kudler Fine Foods. Retrieved from University of Phoenix Prentice Hall website: https://ecampus.phoenix.edu/secure/aapd/CIST/VOP/Business/Kudler/Admin/StrategicPlan2003.pdf 25 July 2010.
Reference Kudler Fine Foods (2011). Retrieved March 16, 2006, from the University of Phoenix https://ecampus.phoenix.edu/secure/aapd/cist/vop/Business/Kudler2/internet/about.asp Perreault, W. D. Jr., Cannon, J. P., & McCarthy, E. J. (2011). Basic marketing: A marketing strategy planning approach (18th ed.). New York, NY: McGraw-Hill
NUT2040: Introduction to Nutrition Diet Analysis Project 2: Analyze Your Macronutrient Intakes (60 Points) “Macronutrients Table” Complete the “macronutrients table” below to provide background for writing your paper. Fill in all columns for each nutrient using your MyDietAnalysis printouts and your text book. Macronutrients Protein Carbo-hydrate Dietary Fiber Total Fat Saturated Fat Trans Fat Cholesterol Your Intake(1) 110.33 240.17 14.59 94.49 36.94 2.36 321.48 Recommended Intakes(2) 42.82 288.57 29.38 65.29 20.99 0 300 Percent(3) 258 83 50 145 176 0 107 DRI Reference: RDA or AI(4) 46 130 25 NA NA NA NA DRI Reference: AMDR(4) 10-35 45-65 NA 20-35 NA NA NA Source of Calories(5) 20 43 NA 38 46 3 NA % of Total Calories
| %Rec | Calories | 1761.87 | 2200 | 80.09% | Pro (g) | 77.57 | 48 | 161.60% | Fat (g) | 82.29 | 73.33 | 112.22% | Carb (g) | 186.98 | | -- | Na (mg) | 3529.7 | 2400 | 147.07% | vitA (IU) | 759.96 | 4000 | 19% | vitC (mg) | 9.55 | 75 | 12.73% | satF (g) | 22.91 | 24.44 | 93.74% | Chol (mg) | 518.56 | 300 | 172.85% | Analysis Results Nutrient | Total | Rec. | %Rec | Calories | 1761.87 | 2200 | 80.09% | Pro (g) | 77.57 | 48 | 161.60% | Fat (g) | 82.29 | 73.33 | 112.22% | Carb (g) | 186.98 | | -- | Fiber (g) | 8.17 | 30 | 27.23%