Global Operations Taco Bell Case TACO BELL CASE 1. Draw a diagram of the process using the format in Exhibit 7.3. 2. Consider a base case where a customer arrives every 40 seconds and the Customer Service Champion can handle 120 customers per hour. There are two Food Champions, each capable of handling 100 orders per hour.
Lowe’s Market Segment Mary K. Moore-Hudson MBA 6012 Intergrated Global Marketing Abstract The objective of the report is to segment the market for Lowe’s consumers. A market segments is an particular group of individuals, families, businesses, or organizations, with one or more characteristics or needs in common, in an otherwise homogeneous market (businessdictionary.com). Market segments usually respond in a conventional manner to a marketing or promotion offer. The market for the Lowe’s retail stores will be segmented in the business-to-customer market environment. Lowe’s Companies, Inc. is a FORTUNE® 50 company that serves approximately 15 million customers a week at more than 1,750 home improvement stores in the United States, Canada and Mexico (Lowe's Companies, Inc, 2011).
In the first case, it would appear the demand is inelastic and in the second case it would appear to be elastic. Second, the use of percentages allows comparisons to be made across products. You can compare the percentage change in quantity demanded to a percentage change in price across all products for which you have data on changes in price and quantity demanded. [text: E pp. 114-115; MI pp.
Capacity is the maximum rate of output from a transportation process (Pineault, 2012, p. 110). To find the capacity of the ordering process at the Swanky Hotel, it is best to break down each step: - The service manager takes orders by phone = 2 minutes per order = 30 orders per hour - The amount of time to prepare food = 16 minutes per order = 3.75 per hour - There are 4 chefs in the kitchen, so 3.75 orders per hour x 4 = 15 - If there is a drink order, then drink orders = 3 minutes to fill by 1 bartender = 20 orders per hour - Taking the order to the room and billing the guest = 20 minuters per waiter = 3 per hour - There are 6 waiters, so 3 orders per hour x 6 = 18 orders per hour The capacity for this process is the minimum of the capacity of each resource, therefore the capacity would be 15 orders per hour, as with 4 chefs in the kitchen and each one averaging 3.75 orders an hour, the kitchen can process 15 orders per hour. The bottleneck of any process is the most constraining resource, or the one with the smallest capacity (Pinealt, 2012, p. 111). The bottleneck in this case would the kitchen preparation time. Even though the manager is able to take up to 30 orders per hour, the kitchen is only able to handle half of the amount of orders in the same amount of time.
He brings up a lot of arguments and points in his book and one he uses is Logos to better his points. One specifically he uses is his point on how the fast food industry is the largest group by far that employs low wage workers. He says no skill required and I really like this “The annual turnover rate in the fast food industry is about 300 to 400 percent. The typical fast food worker quits or is fired every 3 to 4 months” (90). Schlosser betters his argument with the use of strong facts and gives the points strength.
Accounts Payable= Average payment period x Purchases Per Day Average Payment Period= 10 days Purchases Per Day= [969,000-(.02x969,000)]/360 =[969,000-$19,380]/360 =$2,638 Accounts payable =10 x $2,638 =$26,380 Accounts payable from question 3 $75,747 Accounts payable from question 4 $26,380 Size of loan required $49,367 This is the size of the loan required to take all cash discounts in 10 days. 5. The cost is the 8 percent interest on the bank loan of $49,367 or $3,949. The gain is the cash discounts taken of $19,380. The net gain before tax is $15,431 ($19,380-$3,949).
At any one time you have a team of 15 shop assistants with a need for 6 per day. Due to the nature of the work you have an average staff turnover of 1 staff position per month. At a recent senior management meeting the business strategic plan was developed from which you now to develop a performance plan for your sales team. You also need to remember the ongoing team requirements as well as those new requirements brought about the strategic plan. In essence, the strategic plan states that, over the next 12 months, ‘Yummy in your Tummy Lollies’ is aiming to: Increase turnover by 30% by: * Introducing 20 new products including a range of 6 ‘healthy lollies’ options Build market loyalty by specifically targeting ‘tweens’ as customers by: * Designing new packaging specifically designed to have greater marketing appeal to the 7-12 age demographic.
Today, Americans spend more on fast food than on movies, books, magazines, newspapers and recorded music combined (pg 1), a whopping $110 billion dollars. The amount of people that eat in a fast-food restaurant each day is astounding – McDonald’s alone feeds more than 46 million people a day, more than the entire population of Spain! Every day, one in four Americans will eat at fast food restaurant, many of them having no idea of how their double whopper came to be about. According to Schlosser, it all started in October of 1885 when 15 year old Charlie Nagreen thought up the hamburger. While selling meatballs at the county fair, Charlie noticed
There are over 14,000 McDonald’s locations in America alone and they made over 8.5 Billion dollars in 2013 alone. About 44% of Americans eat at McDonald’s weekly according to a survey done by StatistcBrain.com. So, he is definitely correct in the fact that when food is abundant and cheap people will eat more
For the past thirty years, they have worked toward eliminating hunger in their community. Over the years the Food bank has grown in size and impact, increasing pounds of food distributed to countless people. The food bank has helped over 414,000 people annually by distributing food through 400 Partner Agencies and programs. Money donated by people can help purchase food needed to provide balanced meals and support the operations of all their food programs. For every $1 dollar they donate, the food bank can purchase $6 worth of food and groceries.