WEEK 15

WEEK 14

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VISIT TO RESTAURANT # 2

The program Open McDonald's, born to give frequent customers of McDonalds, known as the business based on a policy of openness, transparency and dialogue operates. A great experience to know in detail all the components that make Mcdonalds restaurant food quick service number one in the world.

 My Experience McDonald's

On Thursday, April 7, 2016, we received the invitation of McDonald's open house at the branch of Via Cinquantenaire diagonal Jimmy's Grill, against Atlapa.

The aim of this visit is to know the procedures, standards, organization and way to manage a fast food restaurant like this, we can say one of the most important around the world.

Within the tour we saw step by step from bodegfas storage and cold rooms, preparation of soda, standards for the cooking of food, to the order of the empeadoas and recreational space. We could also ask different questions on how to ran the place, myths about food, and specific details. at the end we were invited to take a survey, share a video and select any dish in your menu without cost.

It really is an experience I personally recommend whether we like it or not, or whether we study a related career; as it is important to gain knowledge about the fast food that is more and more empowered in our world.

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H A C C P

The hazard analysis and critical Control points (HACCP or HACCP, for its acronym in English) is a systematic preventive process to ensure food safety, logically and objectively. Be applied in food industry although it is also applied in the pharmaceutical, cosmetic and in all types of industries that manufacture materials in contact with food. In it are identified, evaluated and prevent all risks of contamination of the physical, chemical and biological products throughout all processes of the supply chain, establishing preventive and corrective measures for their control to ensure the safety.

In 1959 he started the development of HACCP, being the pioneers of the same company Pillsbury together with NASA and laboratories of the United States Navy. The initial process was a system called modal failures and effects analysis (FMEA), whose utility lies in the study of causes and effects that produce.

The HACCP was born with the objective of developing systems that provide a high level of assurance about the safety of food and replace the time quality control systems based on the study of the end product not contributing too much security. At the beginning your application did not have much success and the impetus given by the administration of drugs and food (FDA) had no impact. In the years 80 institutions worldwide boosted its application.  Including the World Health Organization.

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WEEK 13

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D  I  N  N  E  R

BY HESTON BLUMENTHAL

 

 

 

 

 

 

 

 

 

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 STRATEGY CLOCK

 

Bowman's Strategy Clock is a model used in marketing to analyse the competitive position of a company in comparison to the offerings of competitors. It was developed by Cliff Bowman and David Faulkner as an elaboration of the three Porter generic strategies. As with Porter's Generic Strategies, Bowman considers competitive advantage in relation to cost advantage or differentiation advantage. Bowman's Strategy Clock represents eight possible strategies in four quadrants defined by the axes of price and perceived added value. The resulting star shape is reminiscent of a clock face, giving this tool its name.

 

 

 

 

 

 

VALUE \ PRICE	LOW PRICE	MEDIUM PRICE	HIGH PRICE
HIGH ADDED VALUE	Hybrid Low cost base and reinvestment in low price and differentiation	Differentiation Perceived added value by user, yielding market share benefits or allowing price premium	Focused differentiation Perceived added value to a particular segment warranting a premium price
MEDIOCRE ADDED VALUE	Cost leader	\ | / -- * -- / | \	Raise prices to get higher margins. Works in de facto industry standard position. Risk losing market share to competitors.
LOW ADDED VALUE	Segment specific	Increased price & low value Risks losing market share; only feasible in monopoly position.

More Information

 

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BUDDY VALASTRO

"THE BOSS"

 

BUDDY VALASTRO,  IS A GREAT EXAMPLE OF LEADER, ADMINISTRATOR AND CHIEF; AN IMPORTANT CHARACTER OF MODERN KITCHEN AND CUISINE CINEMATOGRAFICA.

 

 

 

 

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