Abstract
This paper is a literature review on the topic of waste disposal in the food service. The aim of the paper is to examine the issues that pertain to this topic, mainly: how much waste food services generate, where and how does this wastage occur, what the disposal methods and techniques are available and which one are being utilized, and finally, if there is research in the field of waste reduction in the food services.

From the Paper
"The issue of food wastage in the food service is complex and extensive studies have been done where the causes and amounts of food waste were examined. This topic is of great importance not only because of the amounts of waste generated but also because of the economic costs of such unnecessary waste. The article by Edwards and Nash (1999) is one of many that examine and quantify food wastage, and this paper in particular examines the food wastage in the hospital food service management. They examined nine wards in total: there surgical, three medical and three elderly wards. The goal of their study was not to identify the reasons for the food wastage but rather to assess and quantify it. "

Tags:reduction, landfills, recycling

Abstract
This paper provides a literature review on the topic of waste disposal in the food service. The paper further examines issues such as how much waste food services generate, where and how does this wastage occur, what the disposal methods and techniques are available and which ones are being utilized. Finally, the paper evaluates research in the field of waste reduction in the food services.

From the Paper
"This paper is a literature review on the topic of waste disposal in the food service. The aim of the paper is to examine the issues that pertain to this topic, mainly: how much waste food services generate, where and how does this wastage occur, what the disposal methods and techniques are available and which one are being utilized, and finally, if there is research in the field of waste reduction in the food services. There are two ways to examine and approach the topic is reducing the amounts of waste generated by food service. Some facilities and researchers have establish environmental programs and recycling and..."

Tags:food service, waste, review

Abstract
This paper gives an in-depth analysis of the full service restaurant industry, noting the difficulties involved in entering and maintaining a business. In particular, the author highlights DineEquity, the largest firm in the business and owner of numerous restaurant chains . The paper uses Porter's five forces, a tool used to analyze an industry, to gain a better understanding of the full service restaurant industry. The results of this analysis are presented in several paragraphs. The paper concludes by again stating the difficulties in this business and citing the problems faced by DineEquity.

Outline:
Executive Summary
Introduction
Industry Analysis

From the Paper
"DineEquity's strengths include a proven formula and systems, and solid locations. However, they are not presently profitable, and have a slow product development cycle. The fragmentation in the industry affords them opportunity for geographic expansion, and they can gain competitive advantage over their chain competitors by staying ahead of the curve on industry trends. There are significant threats, however, in that food costs are rising, the economy is struggling, and margins have traditionally been tight. One major competitor has already fallen by the wayside, and times look tough for the industry overall. DineEquity has strong brands, but they have no particular competencies to help guide them through the storm."

Tags:DineEquity, fast food, food service

Abstract
This paper is a study of five fast food restaurants. It examines the way food is prepared, how customers are queued for service, and the quality and the price of the food being served. It discusses how the selected restaurants try to differentiate themselves and how successful they are in doing so and in gaining market share.

From the Paper
"The restaurants were Burger King, Wendy's, Baja Fresh, MacDonald's and Taco Bell. At Taco Bell, Baja Fresh, Burger King and Wendy's in store patrons were required to enter one queue from which they were served in consecutive order. At MacDonald's patrons selected a register and lined up for service. I noted a certain amount of line hopping at MacDonald's as one line move slower or more quickly than the other based on the experience of the employee working at the register combined with ..."

Tags:Fast food, speed, quality, registers, customer service, special orders, price, taste, market share, in store service, food preparation, advanced preparation, heat lamps, microwaves

Abstract
Fast food advertising has been allowed to profess anything, from the "healthy quality" of their food to the food company's contribution to homeless kids. While fast food giants are quick to take any of their detractors to court for any erroneous allegations made by members of the public, it doesn't stop these same companies from committing libel themselves through their promotions. However, most fast food companies steer clear of making outrageous claims such any health benefits, preferring to concentrate on marketing their service's convenience, economy and perceived lifestyle. This paper endeavors to highlight this discrepancy in the industry and showcases three fast food companies and their advertising efforts in that regard.

From the Paper
"Fast food outlets have become the messiah for the millions of people out there who don't have more than five minutes to spare in grabbing a bite to eat or for the millions of mothers desperate for one night of not cooking dinner for the family. There is certainly a lot to choose from. All one has to do is switch on the television, turn on the radio, go to the cinemas or even walk down the street. People from all walks of life are bombarded each and every day with jingles and gimmicks and catchcries, inviting the consumer to partake of their fried or greasy menu. Some appeal to the consumer's need for convenience, others appeal to the consumer's economic constraints, and others appeal to the consumer's perceived utopian lifestyle. Some even go so far as to appeal to the consumer's interest in healthy eating. But are these appeals from fast food conglomerates based on truth or are they just trying to beef up their profits duplicitously? This paper endeavors to explore some claims that fast food companies have made in the past through their advertising. Three fast food giants will also be held under the microscope and studied for any evidence of duplicity through their advertising."

Tags:fast, food, advertising, health, food, industry, brand, nutrition

Abstract
This paper proposes a way to doing one's part to make a sustainable future. The plan described here is to make a campus food service company environmentally as sensitive as possible by reducing pollution, using less energy, and reducing waste. All of these technological and technical changes have to be accompanied by changes in the attitude and behaviors of the company's employees; without the support of the staff, none of these changes is sustainable.

From the Paper
"Moreover, if the staff become engaged in the importance of this project, their enthusiasm for making environmentally responsible decisions may well spread from their behavior at work to behavior in other aspects of their lives. Because the company employs about a thousand people, the potential ripple effect of each one of these employees (and through them their friends and families) beginning to make more environmentally responsible choices has the potential to make a significant impact."

Tags:environment, sustainable

Abstract
In this article, the writer discusses that to improve consumer relationships and gain an advantage over its competitors, a company may address any or all of the following areas: process design, distribution channels, branding, advertising strategies, or simply change the product that is offered. The writer looks at hospitals in comparison to McDonald's and notes that because both companies provide such different services, it might be assumed that hospitals and McDonald's would adopt very different strategies in all of the above areas when dealing with organizational waste. After all, McDonald's sells artery-clogging burgers while hospitals are responsible for the well-being of their patients. Furthermore, the writer points out that McDonald's is a commercial venture, offering a service that consumers expect to be consumed quickly and easily, while patients expect more personalized attention from organizations such as hospitals. However, when reforming problematic and costly lags in providing care for their core consumers, both McDonald's and hospitals have come to a similar discovery. The writer maintains that both have found that placing consumers in the driver's seats, and making individual needs, rather than predetermined standard operating procedures the most important aspect of the organization's method of service, can be the most effective way to implement change.

From the Paper
"Thus, McDonald's learned from its competition, and created a made-to-order system, whereby sandwich ingredients were assembled, but sandwiches were not prepared until an order was actually submitted by a customer. This allowed for more product variation and prevented declines in quality during the day, and it also allowed for more flexibility in different markets. The food did not rest for long periods of time, and because consumer customization was expected, the time to service an individual customer actually decreased, rather than increased. Thus McDonald's shifted to a 'pull' system, originally perfected by Burger King, the architects of the slogan that the chain would do it 'your way,' as opposed to the more generic, family-focused advertising of McDonald. Of course, McDonald's was quiet about its adoption of its rival's processing innovation. McDonald's might argue that in terms of its philosophy, essentially, McDonald's was putting its customers first and viewing them individual customers rather than as projected statistics plotted on a demand curve."

Tags:services, patients, fast, food, cuisine

Abstract
In this paper the author examines the three-fold mission statement of the well known ice cream company, Ben and Jerry's. He relates this mission statement to how the company has achieved its continued success. The author examines the promotional strategies that Ben and Jerry's use in order to further promote their brand. He does this by mainly looking at the website that Ben and Jerry's set up. The author examines all the aspects of the Ben and Jerry's website from the franchise section to the children's entertainment section. He looks at how the company targets a mixed niche market of those who love ice cream, who care about the environment, waste, natural foods and political and socio-economic causes. The paper concludes with the authors own suggestions for further promoting the successful Ben and Jerry's ice cream company.

From the Paper
"The website itself offers a unique mix of their 3 core values highlight in the mission statements. It drives customers to a local scoop shop or retailer to purchase the products, gives detailed information on how the products are made, and also gives detailed information on the causes they support through community networks via their foundation. In fact, by being a successful niche product and using a niche marketing strategy, they've reached more customers while better meeting the needs of the originally intended market."

Tags:operate, lovers, fun, geogrpahic, assessment, services, quality, life

Abstract
The paper discusses the parties relevant to this case. The paper discusses the first party that is the service provider that delivered the service being billed for. The paper describes Water, Waste, & Land, Inc.; a land development and engineering company that operates in the market under the Westec brand. The paper relates that Westec was contacted regarding engineering services vis-a-vis the potential construction of a new fast food enterprise known as the Taco Cabana.

From the Paper
"There are several parties relevant to this case. The first party is the service provider that delivered the service being billed for. Water, Waste, & Land, Inc. is a land development and engineering company that operates in the market under the Westec brand. Westec was contacted regarding engineering services vis-a-vis the potential construction of a new fast food enterprise known as the Taco Cabana. The parties that contacted Westec about the potential engineering services were Donald Lanham and Larry Clark. Lanham and Clark are managers as well..."

Tags:legal, issues, contracts

Abstract
This paper explains that the Unilever brands are trusted everywhere around the world; 150 million times a day, someone somewhere chooses a Unilever product. This paper points out that, at the heart of the corporate purpose, which guides Unilever in its approach to doing business, is the drive to serve consumers in a unique and effective way by (1) working with suppliers who have values similar to Unilever and work to the same standards, (2) utilizing its wealth of knowledge and international expertise to the service of local consumers as a truly multi-local multinational and (3) improving the environmental efficiency of manufacturing operations, products and services to produce the same product with less energy, fewer materials and less waste. The paper relates that Unilever wants to increase their use of the Internet to improve their brand communication marketing and on-line selling and to simplify business-to-business transactions throughout the supply chain. Charts and Illustrations.

Table of Contents
Preamble
About Unilever
Introduction
Overview of Legal Structure
History
About Lever Brothers
About Margarine Unie
Unilever Vietnam
Motto and Purpose
Motto: To Add Vitality to Life
Purpose: To Serve Consumers in a Unique and Effective Way
Logo and Products
Unilever's New Identity
Product Ranges
Food Products
Savory and Dressings
Spreads and Cooking Products
Beverages
Ice Cream and Frozen Foods
Home and Personal Care (HPC) Products
In Personal Care
In Hair Care
In Skin Cleansing
In Home Care
Facts and Figures of Some Key Brands
Knorr Brand
Comfort
Sunsilk
Performance
Current Performance
Strategy:"Path to Growth"
Sales Figure
2nd Quarter, Year 2005
SWOT Analysis
Strengths
Weaknesses
Opportunities
Threats
Increasing Competition from Other Companies
The Core Brands are in a Weak State
Restructuring the Organization
Spending Much More on Advertising
E-Commerce

From the Paper
"William Hesketh Lever, the son of a shop keeper, started selling 'Sunlight' soap - the world's first packaged, branded laundry soap - to the workers in the North of England in 1884. Five years later he was manufacturing soap at his own factory in 'Port Sunlight' near Liverpool. Fewer than half Lever's employees and their families were housed in the so-called model village he built for them at Port Sunlight. Mr Lever established a reputation as a social reformer, championing a shorter work day, savings plans, libraries and health benefits. By 1911 Lever Brothers was producing one third of the UK's soap. But in 1917, he decided to diversify into foods. He bought fish, ice cream and canned foods businesses. In 1930, he chose Margarine Unie as a merger partner. The Dutch company had grown through mergers with other margarine companies in the 1920s."

Tags:swot, brands, competition, e-commerce, financials