Abstract
The paper addresses information technology (IT) and the food and catering industry, the calculation of recipe nutrients, and special diets.

From the Paper
"This literature review concerning the topic of caterers' views of the incorporation of nutrient analysis software in their work environment addresses the following areas relevant to this study."

Tags:Caterer, nutrient, software, food, nutritional, recipes

Abstract
This paper examines Kudler Fine Foods' decision to expand its services by offering a catering service to the current product/service line. The paper points out that this addition can represent increased revenue, but it can also impact the overall operations in a negative way. The paper suggests that these uncertainties and risks can be minimized if Kudler undertakes the right market research to assess the market. It explores options that are available to Kudler, while analyzing the 4 Ps, which are necessary components of the marketing mix. In relation to current operations, the supply-chain relationship with local growers of organic produce and its current use of technology is also analyzed. To conclude, the paper stresses the importance of market research in developing an effective sales and marketing plan.

Outline:
Introduction
Market Research
Price, Product, Place and Promotion for Kudler's Catering
Product: The Catering Service
Pricing (includes Graph of Price vs. Quantity of Catering)
Promotion
Place: The Distribution Channel for Kudler's Catering Service
The Effects of the Catering Service Line for Kudler
Conclusion

From the Paper
"In analyzing the marketing mix, the most significant factor is maintaining the quality of the product while expanding Kudler Fine Foods (Kerin et al., 2006, par. 4). Customer retention is essential; the core market base for Kudler will be dependent on frequent and repeat customers, as such most activities have to take into consideration maintaining this customer base and offering services that they will find valuable - hence the catering service. Kudler's marketing mix will consistently optimize the volume and quality of fine foods being sold and also maintain the current services being offered."

Tags:food, service, quality, price, cost, profit, risk

Abstract
The paper presents a marketing model for a sustainable, local/natural/organic catering company which would cater mainly to business functions. The paper points out the challenges and issues involved in setting up this business and then provides a situation analysis that includes the company, customer, competitor and collaborator. The paper then offers a PEST analysis as well as a SWOT analysis. The paper includes figures and a break even analysis as an appendix to the paper.

Outline:
Executive Summary
The Challenge
Situation Analysis
SWOT Analysis
Alternative Marketing Strategies
Selected Marketing Strategy
Short and Long term Projections
Conclusions

From the Paper
"Many people are becoming aware of the fact that local/natural/organic foods are better for you, better for the environment and yet are often hard to come by especially in the work environment. This business would cater to other businesses and seek partnerships with both small and large businesses to feed employees with self serve options that qualify as local/natural and or organic specifically for events, rather than small ala cart daily options. All orders would be placed 24 hours prior to need and one week for larger events including more than 20 participants. The development of local/natural/organic food alternative businesses has been on the rise despite the downturn in the economy. People seem to care more and more about such issues as sustainability and local logistics and have environmental goals and standards as aspects of their business models. This business would allow the business world the opportunity to stand by this practice by reducing waste produced from food options at work as well as allowing individuals exposure to healthier regional and local offerings of products that are made by like minded companies who also have sustainable business models. The product would also be offered at comparable prices to medium range cost catered options that do not offer the sustainability model and be only slightly more expensive that cheep unhealthy options currently available on demand. Currently the options for sustainable food are limited for catered events in this region and such an offering would likely engender a great deal of response from consumers."

Tags:sustainability, food, ingredients, consumers, partnerships

Abstract
This paper presents a research proposal that would determine the impact of work relationships on business productivity, specifically with regards to the Eastern Emirates Catering Services. The paper discusses the methodology, problem, and constraints of the proposed research and presents a dissertation timeline.

Table of Contents:
Aim and Objectives
Literature Review
Company Background
Methodology
Problems and Constraints
Required Resources
The Research Plan

From the Paper
"Employee motivation is a concept that gains more and more popularity everyday, as jobs are more and more diversified and the employees' needs follow the same trend. 2 theories distinguished themselves in the early evolution of this concept: Maslow's hierarchy of needs and Herzberg's extrinsic and intrinsic motivators. Maslow assumes that human behavior is motivated by a set of needs that is organized in a hierarchic manner, the base of the hierarchy being formed by the basic needs and the top by self-actualization ones (Maslow, 1970). The theory also relies on the fact that once a need is satisfied is no longer active (Heylinghen, 1992). Herzberg's (1959) extrinsic factors, also know as hygiene factors (e.g. salary, interpersonal relations) do not necessarily motivate employees, but their absence brings dissatisfaction. Motivation is generated by intrinsic factors, such as: achievement, recognition, responsibility, the work itself and advancement."

Tags:motivation, conflict, absenteeism, performance

Abstract
This paper examines the ways that hospitals can improve their services to patients, in order to attract and retain customers. It also focuses on how caregivers derive satisfaction and are drawn to hospitals with higher quality services and facilities. Health care services are becoming more competitive and this paper discusses successful initiatives.

From the Paper
"In an effort to attract patients and beat competition, many hospitals and medical centers are working to eliminate the cold, impersonal feel associated with many traditional waiting areas and exam rooms (Terlep, 2003). This is just one way hospitals are working to increase revenue from paying patients, who are as likely to pick a hospital for its reputation as for its location."

Tags:health, care, quality

Abstract
This paper outlines the steps required to start up a food-based business using the Old Firehouse Restaurant as an example. It discusses how the restaurant business is one of the most difficult to start and maintain at a profitable level since margins are usually low and costs are usually high. It shows how a good business plan is the key to success and an attempt must be made to ensure that nothing is left out. It describes how to create a good business plan and how to overcome issues such as financing, government grants, tax issues and marketing.

From the Paper
"No matter which type of funding one seeks, they will not be able to obtain it without a solid business plan. The restaurant business that I wish to start involves the renovation of an old Firehouse that dates back to the beginnings of the town where I grew up. The building has many historical architectural features and is a part of community history. However now the building has been abandoned for many years and is in severe need of repair. If this does not happen soon, the only option for this piece of history will be the landfill. Many people comment that it is a shame that someone doesn't do something with that building. The community used to be one of the better parts of town. Now it has become one of the least desirable sections and property values in the area have declined. "

Tags:business, plan, financing, marketing, renovation

Abstract
This paper evaluates the implication of trade (TU) union recognition within the Insignia Hotel group. It examines the route that can be taken to TU recognition, including its advantages and disadvantages. It analyzes the hotel and catering sector and discusses why union decline has been a large characteristics of the industry - focusing on employee relations. It also looks at the impact that TU's could have on the HRCT sector and proposes some alternative approaches to employee relations.

From the Paper
"The Hotel and Catering sector represents a changing part of the service sector, accounting for 70% of employment in the UK (Euromonitor, 2002). Low pay has always been a well-documented characteristic of the industry, not to mention the unsociable hours and high demands of the job. Trade unions (or rather lack of them) have been an issue of considerable interest to industry experts. To date the HRCT remains poorly organized regardless of the degree to which employees and employers have been supportive towards Trade Union recognition. Consequently in the absence of recognized trade unions decisions about pay for example are traditionally taken at establishment level."

Tags:catering, employee, hotel, industry, recognition, relations, trade, union

Abstract
The paper develops a proposal for a business model of a sustainable, local/natural/organic catering company which would cater mainly to business functions. The paper provides the rationale behind the opening of this business and offers a SWOT analysis. The paper examines the research behind this proposal that demonstrates that the local/natural/organic markets are growing in a substantial manner and that greener, more sustainable, business practices are becoming commonplace in many business arenas. The paper concludes with the recommendation that despite the lagging economy, the local/natural/organic food market is growing and this business model, associated with strategic analysis, seems feasible. A figure is included in the paper.

Outline:
Proposal
Rationale
Research Findings
Recommendations

From the Paper
"A local/natural/organic delivery only catering company is the business of choice due to the fact that all that is needed is suppliers, customers and an adequate commercial kitchen and a transport system. Staffing would be minimal and offerings would include all fresh made and many handmade products, including some made onsite with ingredients from local sources and others sourced from other local/domestic sustainable businesses. I would seek a partnership with local providers including a local bakery, local produce sellers and some overnight shipments of local/domestic organic meats and cheeses. The spread would also respond to the growing vegetarian demographic as vegetarian options would be available to those who so choose them. All sauces and condiments will be hand made by the business and commercially sealed, so they may be stored from season to season and distributed with paired offerings or sold independently at partner retail locations. Partnerships will be transparent and will offer both higher sales and distribution for suppliers and awareness of product source, to provide reciprocal supplier demand. Descriptive source and composition details will accompany all products and will be set up with the product by the deliverer. Offerings will be limited to a sandwich/wrap self make bar that includes many individual options, all noted with source and contents, including partner logo labeling and short logistics descriptions of each ingredient."

Tags:sustainability, environment, suppliers, customers

Abstract
The paper discusses Kudler Fine Food's new venture into catering and notes a number of aspects that must be considered when planning this effort. The paper notes that Kudler has already established a customer base, as it is a growing business and is well known in the California area. The paper discusses that Kudler needs to focus on advertising as well as the elements of pricing and product range, if the catering business is to succeed. The paper highlights the fact that the company also needs to create a menu of foods that they will offer to customers.

From the Paper
"The products Kudler would offer with its catering service include the array of fine foods and ingredients the store carries. For future product selection and distribution, the Kudler management and marketing research team is in the process of integrating a system to track consumer purchase behavior over time. Products that Kudler supplies for its consumers are not regular retail supply. The product consists of a good, service or idea that Kudler will offer to its customers. So far Kudler has numerous ideas from its marketing department. As mentioned earlier, Kudler must take into consideration the needs of the consumer."

Tags:necessities, dislikes, cost, reduction, revenue, increasing, efficiency, cost, reduction

Abstract
This paper compares Harry's Steakhouse in the financial district of Manhattan versus the older Peter Luger's in Brooklyn. The paper describes how Harry's caters to a traditional New York City clientele where the dishes are creatively prepared with unique flavourings. The paper contrasts this to Peter Luger's who caters to those who do not care very much about cholesterol, healthy eating and waistlines, but simply want to eat a juicy, fatty piece of beef.

From the Paper
"For a group of people with diverse appetites seeking a comfortable steakhouse atmosphere, Harry's might be more appropriate. The dishes are creatively prepared, with whimsy, even irony. The idea of serving, for example, an entire jar of applesauce with fancy pepper seems almost to be making fun of traditional American cuisine, as it combines unusual seasoning with a staple like pork. Harry's is making fun of the 'real thing.' The real thing, the true and traditional steakhouse, is Peter Luger's. Peter Luger's offers few options for diners seeking lighter fare and a variety of flavorings, but for people wanting to relax in an unpretentious environment and throw any cares about eating in the nutritionally correct fashion, dining there is like taking a trip back in time, before celebrity chefs and cholesterol dominated the culinary headlines."

Tags:restaurant, nutrition, portions, atmosphere, variety, flavourings