United We Stand Letter Outline I. Questions to be used to ensure I am using critical thinking: (include at least three examples for each section. A good place to start thinking about ideas for this section can be found in “Critical Thinking: The Art of Socratic Questioning” by Elder and Paul (2007).)) A. Research 1.
When a consumer sets out to fill their cabinets with their everyday necessities the owner and operator of these grocery stores needs to take into consideration the wants, needs and desires of their shoppers, how to pull them in and how to keep them. Michael Porter provided a framework that models an industry as being influenced by five forces. The strategic business manager seeking to develop an edge over rival firms can use this model to get a better understanding of the industrial context for which these firms operates. Porters first of five is Rivalry among competing firms is where firms strive for a competitive advantage over their rivals. Rivalry in the grocery industry is a strong competitive force for several reasons.
An automated ordering system will help with this issue, as well. Having qualified people in positions such as the baker, wine steward and butcher, are essential to the core values of Kudler Fine Foods. Having to pay them, does make the payroll higher, but it is a cost, that this business will have to pay. Having these people is one reason customers shop there, for the advice, and interaction these people provide. Qualified in store experts, is something that sets this business apart from other stores.
Strategic planning is crucial at this stage and there are tools available to help any business perform the analysis needed to succeed. Kudler Fine Foods is an upscale food store specializing in foods and services that appeal to a niche market; gourmet chefs and gourmet chefs in training. The firm had good initial success with its first two stores, but its third store is suffering with lower than expected sales. The firm wishes to continue expansion and increase profitable growth. Before moving forward the company’s owner, Kathy Kudler, needs to understand her company fully and have accurate knowledge about the firm’s internal and external environment.
This brief will discuss the restaurant’s competitive priorities, define quality for the restaurant, analyze the costs of the restaurant’s process failures, and provide recommendations for improving processes and customer satisfaction. Analysis The weekday meal service process has established consistent quality, on-time delivery, and variety/flexibility as competitive capabilities (Krajewski et al, 2013). The weekday meal service needs 12 minutes to complete a meal after being ordered (Krajewski et al, 2013). The weekend meal service, during peak times, needs more than 20 minutes to deliver good meals to the customers (Krajewski et al, 2013). The weekend meal service process performs at higher volumes and is unable to meet the consistent quality, and on-time delivery capabilities from the weekday service process.
As a manager of Kudler Fine Foods, followings are the combination of my personal values and experience to strengthen the Kudler Fine Foods value. Small Organization Kudler Fine Foods strategic plan (2003) points out the advantage of small company that enables the company to control and monitor all daily and weekly activities. Clearer cut of daily and weekly activities is to create a division of duties and responsibilities of each section. Empowering and delegating the authority to the section leader reduces a manager’s energy to give a feed back to each employee, but also enables to check and verify the performance of employee with defined measurements. Competition Although KFF strategic plan (2003) states “ there are no other gourmet stores in our geographic area” (p.
2.1 Compare the strengths and limitations of a range of assessment methods with reference to the needs of individual learners. 3.1 Summarise the key factors to consider when planning assessment. 3.2 Evaluate the benefits of using a holistic approach to assessment. 3.3 Explain how to apply holistic assessment when planning assessment. 3.4 Summarise the types of risks that may be involved in assessment in own area of practice.
One of the three structures has their advantages and disadvantages. In this paper all three structures will be compared and contrasted and will discuss the situation in which each structure would be the best method to manage a project team. The functional organizational structure works best in small organizations. In a functional structure, the organizations are divided into different sections based upon department. For example, under this type of structure, they would allocate distinct divisions for finance, human resources, sales, and marketing.
This can ruin a dining experience for some people. 2 How does batching affect profitability and utilization? Why? ◦Batching affects profitability by getting all the customers to see and appreciate the same experience together. The amount of food that is ordered at a time also helps with the profitability of the company.
In general, as project manager, what approaches would you take to ensuring these problems are properly dealt with, and as far as possible, avoided? Question 3. Describe the concept of ‘Earned Value’ (EV) in controlling projects? Why does it give superior control to project managers compared with more traditional systems? Illustrate with reference to the following example.