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F&B Management (Lecture 4 (Metrics (Potential, Volume, Share,…
F&B Management
Lecture 4
Aiming
Protect position
Challenge better
Increase share
Conquer new
Positioning
placement
occupying
distinguishing
goals
differentiation
point of parity
point of difference
Life-cycle
Aspects
Extensive
capacity
fixed assets
volume oriented
equity, liabilities
long-term
extension
Intensive
productivity
current assets
quality oriented
markup/ margin
short-term
no extension
Metrics
Potential
Volume
Share
Consumer's share
Structure
Paradigms
Core competence
Resource-based advantage
Lecture 2
45-67
Nationalization
68-79
80-89
90-now
Privatization
Lecture 3
Production
Mixing
Seasoning
Shaping
Heat
Seasoning
Kitchen
meals pruduced
technology
connected to
corridor
preparation rooms
serving counter
dishwasher
chef office
hot kitchen
seperated
cold/ pastry
preparation room
meats
eggs
vegetables
common
dishwasher
preparation meat
meat sink
equipment
modular
cold kitchen
isolate
0 - 5
pastry
document 14
separate fruits/ veggies
Food Preparation
General
Heating
2 mins
72oC
Roasting
52 - 60
Boiling.Steaming.
Grilling
not crowded
both sides
Deep Fried
160 - 180
Never smoke
Freezing
29 portions
machine
not
rare ground meat
not freeze again
Lecture 5
Informal
Product line and service
Brand
Location
Consumer description
Market analysis
Formal
Managerial summary
Business description
Industry analysis
Porter's five forces
Industrial rivalry
Threat
new entrants
substitutes
Bargaining power
suppliers
buyers
Growth strategy
Marketing plan
Pricing and sales
Sustainability and social values
Management board
Financial plan
Startup
Operating
Exit
Sell
Merge
Liquidate
Transfer
Products and services
Establishment
Mission statement
Basics of establishment
Business plan
Operational plan
Floor map
Permissions
Lecture 1
Outlet
Outlet
Mobile outlet
Plant
Regristration
Industrial Classification
Service register
Customs and tariff number
Profession classification