Wolfgang Johannes Puck was born as Wolfgang Johannes Topfschnig on July 8, 1949. He is an Austrian-American celebrity chef, restaurateur, businessman and occasional actor. Wolfgang Puck restaurants, catering services, cookbooks and licensed products are run by Wolfgang Puck Companies, with three divisions. [pic] Puck learned cooking from his mother, who sometimes worked as a pastry chef. He trained as an apprentice under Raymond Thuilier at L'Oustau de Baumanière in Les Baux-de-Provence, at Hotel de Paris in Monaca, and at Maxim's Paris before moving to the United States in 1973 at age 25.
The hotel estimate is $15,000.00 which includes a continental breakfast provided by the hotel. The meal expense for the training includes snacks, brunch and dinner. This expense is estimated to cost $6000.00. As the hotel reservations are being secured the location
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.
(Points : 5) fast food restaurant shipbuilding crude oil refining candy making 3. (TCO F) Unizat Corporation uses the weighted-average method in its process costing system. The following information pertains to one of the company's processing departments for a recent month: All materials are added at the beginning of the process. The cost per equivalent unit for materials is closest to: (Points : 5) $0.86 $0.90 $1.10 $1.18 Page: 1 2 Time Remaining: 1. (TCO F) Some companies use process costing and some use job-order costing.
Castle’s Family Restaurant Business Plan: Stage I Franco Pacheco HRM-340 Prof. Ficken Devry University January 8, 2013 INTRODUCTION We have been approached by Mr. Jay Morgan, the Operation and Human Resources Manager for Castle Family Restaurants; an eight restaurant chain with approximately 300-400 employees, located in Northern California. Mr. Morgan travels each week to each of the eight restaurants to perform his functional payroll responsibilities, oversee and manage employee’s functions. Mr. Morgan would like to reduce his travel time mainly due to the gasoline increasing costs. We as a Human Resources Consultant can help Mr. Morgan to improve his HR tasks in order to eliminate some of his traveling time allowing him to do part of his HR tasks from his office. BUSINESS ASSESSMENT Mr. Morgan is the Human Resources Manager for Castle’s Family Restaurant based in Northern California, which has
|Planning Budget | |For the Month Ended January 31 | | | | |Budgeted meals served (q) | 1,500 | | | | |Revenue ($12q) |$18,000 | |Expenses: | | | Cost of ingredients ($3.50q) |5,250 | | Wages ($7,500) |7,500 | | Utilities ($600 + $0.20q) |900 | | Rent ($2,500) | 2,500 | |Total expense | 16,150 | |Net operating income |$ 1,850 | | | | Part (b) Solution (Learning Objective
Business Brief Jose’s Authentic Mexican Restaurant is a 58-seat restaurant offering a menu consisting of 23 main entrees assembled from eight basic stocks (Krajewski, Ritzman, & Malhotra, 2013). The restaurant is located within a mature business district on the edge of a large metropolitan area in New England (Krajewski et al, 2013). Customer volume is higher on weekends; however, wait staff is reporting a decline in tips (Krajewski et al, 2013). Management conducted a customer survey over the weekend and 55% of customer dissatisfaction links value and psychological impressions to quality (Krajewski et al, 2013). 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.
This is your most typical restaurant experience. Banquet style cooking is structured quite differently. A banquet is an event held by an organization or a person for a specific event where there is a predetermined menu, or food stations set up for self-service. In this essay I will explore these two styles of dining and the differences and similarities between the two. Having the opportunity to complete my externship at the Round Hill Country Club has really opened my eyes to the world of Banquet style and A La Carte cooking.
JULIO OLAGUE MARRIOTT CORPORATION: The Cost of Capital (Abridged) March 25th, 2015 Company Description Marriot Corporation is a major competitor in the lodging and food service industry in the United States. Its three major lines of business are lodging, which includes 361 hotels, contact services, which provides food and service management to institutions and airline catering through its InFlite services, and restaurants, which includes Bob’s Big Boy, Roy Rogers, and Hot Shoppes. Key Points (Changes to the WACC) Marriott’s WACC: Lodging WACC: Contract services WACC: Restaurants WACC: 8.57% 10.24% 7.55% 10.68% Recommendation Marriott Corporation should use a different weighted average cost of capital (WACC) for each division in order for projects to be valuated correctly. Share repurchases should only be done when there is excess cash to both, buy back the shares, and to fund future investment projects. EXECUTIVE SUMMARY Based on our weighted average cost of capital calculation (WACC) we determined that Marriott Corporation should use a different hurdle rate for each of its three divisions, as well as for the entire firm.
Please refer to tab labeled “Calculations and Tables” for details of the calculations used and the Tables noted in our report. Should you have any questions or concerns, please do not hesitate to contact us. Respectfully Submitted, Group One, LLC Background and Problem Statement Marriott Corporation (MC) was started in 1927 and is currently a multibillion dollar business involving hotels, contract services and restaurants. MC manages hotels that range from moderately priced (Fairfield Inn) to high quality (Marriott hotels). Contract services provide food and management services as well as