Am si eu nevoie de doua proiecte in limba engleza de aproximativ 20 de pagini despre 2 hoteluri

diferite, fiecare având o problema care trebuie rezolvată. Trebuie folosite câteva metode de

marketing si management ( porter's five, pest, smilk). Se poate?

1.how to improve the marketing department and the hotel s facilitiea in order to antract more clienta

2. Si la celălalt trebuie sa fie un hotel care se bazează pe cazarea oamenilor de afaceri care vin PTR te-am buildinguri si fac parte din companii mari si problem statementul: how to improve the hotel s facilitiea and servirea in order to attract more of this kind of customers

And please the ones that They already have

27500 de caractere cu tot cu spatiuSa contina appendiz

EXEMPLU:Specialization project Business plan for the Pancake house Written by Nora Galfi 5/1/2015

Teacher Jens Ole Ambjerg Number of characters 29.541

INTRODUCTION The basic objective of this Specialization project is to fulfill the requirement

of the AP Degree, as prescribed by the Lillebaelt Academy of Professional higher education. The

Pancake house is a small bar type restaurant which is planned to be opened in the near future, in

Odense, Denmark. Denmark has just two typical pancake focused restaurants until now. In

Odense is missing this wonderful place with a cozy but still modern environment and a specific

service offer. The Pancake house’s aim is to build a strong customer relationship by a unique

service offer. Even though restaurants are nowadays one of the most risqué fields on the market,

I believe in the success of this new concept restaurant. In the past few years these businesses are

the most likely to fail, because of several reasons, but the Pancake house would offer something

new and desired by a healthy life focused society. From breakfast to dinner, the options are

varying in several ways. THE IMPORTANCE OF PLANNING One way to reduce the risk of

bankruptcy is having a proper planning ahead and enough capital. To achieve satisfying results,

the two mentioned resources are combined in a proper business plan. Startup businesses today

invariably need business plans to help secure financing and set goals and strategies to allow the

business to succeed (Burke, Fraser, &Green, 2010). While business plans are by no means a way

of guaranteeing success, studies have found that there is a highly significant relationship between

planning for a business and financial performance of that business (Bracker, Keats, &Pearson,

1988) . Business plans are helping businesses true their planning and financial stages from the

early infancy period to become a running business, and then to get to the next stage of creating

log term goals, like becoming a whole chain of restaurants. PANCAKE HOUSE This paper will

explore the literature on the restaurant market and reasons of having a business plan and the

practical use of it on my Pancake house business. This special restaurant will focus on a core

product: pancakes, which is served as breakfast, lunch and dinner. Next to the unique food offer,

another experience will try to overwhelm the customers and create a lasting mouthwatering

memory. This experience is going to be created in front of the guests, meaning that the food is

prepared in a way of hundred percent visibility for the ones who desire to have this experience.

Odense is a good location for such a business venture. The city is not enormous, but still enough

to create something unique and experience the first phases of a Pancake restaurant in Denmark.

The Danish society, being part of the Nordic countries, has one of the best lifestyles thanks to its

cuisine. Simple, healthy but efficient; this is the key to the heart of the people. The Pancake

house’s food concept would serve exactly these expectations of the customers. The main focus of

this paper is the key areas that most business plans entail. Basically these are an executive

summary, company description, description of the target market, description of the competition,

sales and marketing plan, a section of operations, a section of management structure, future

development goals, and finally a section on the financial statements (Barrow, Barrow, & Brown,

2009;Pasadena Convention & Visitors Bureau, 2010). This business plan will be written to

obtain financing and guide this restaurant from its infancy to the future. PURPOSE The purpose

of this paper is to create a business plan for the Pancake house and show the importance of

planning. A business plan is a must to survive on the market.The commonly known failure

problem depends on the entrepreneurs skills of reducing this risk of failure. The first step for

minimizing this risk is the planning phase. Next to the main focus area of this paper, planning,

this action will help not just in settling future goals and figures; it will be also useful to earn

capital. These are the two most common reasons of why many restaurants fail in their early

stages, poor planning and lack of capital. A business plan is not a static document; it changes

with the growth and development of the business. The objective of this business plan is to offer

the basics for the Pancake house and later to be changed as the business will start to grow.

CONSTRAINTS This paper is not written without some fairly large constraints. The first major

constraint is that this business plan is just an estimate of both the costs and needs of the

restaurant that is being planned. The need for estimates are based upon the timing of the plan and

do not consider how things within the hospitality industry can change very quickly. These

changes can be caused by various factors, but today the most common is the economy. The

economy is having a huge impact on everything in the hospitality business, from number of

guests to the amount of financing available. By recognizing that the economy and other estimates

may change the business plan needs to be created in a way that is flexible and incorporates many

different scenarios. Another constraint of this business plan is that is written by a researcher and

not by business advisors. The meaning of this statement is that this paper consist personal

opinions and experiences next to the researches. It might contain biases, because lacking the

proper experimental part in the restaurant business. Considering my early stage of studies this

field has still unknown parts and surprises. Therefore after completing this business plan, advises

of professionals will be taken in consideration and highly appreciated. Advises and corrections

will be used to remove the biases from the project. The final constraint is the lack of peer-

reviewed articles on pancake serving restaurants, or even business plans and their likelihood of

success. The main information part will be deducted from general businesses and field

experiences. PART TWO LITERATURE REVIEW INTRODUCTION A pancake house,

pancake and waffle house or waffle house is a restaurant that specializes in breakfast items such

as pancakes, waffles, and omelettes, among other items. Most pancake houses are dine-in,

although most will offer carry-out as well. The Original Pancake House was founded in Portland,

Oregon in 1953 by Les Highet and Erma Hueneke. Drawing upon their many years of experience

in the culinary field, and their extensive working knowledge of authentic national and ethnic

pancake recipes they were able to offer without compromise this unique and original menu

which has gained national acclaim. The Original Pancake House is a second and third generation

family business, which takes great pride in maintaining the high standards that make our food so

outstanding. The chain became international in May 2013 when it opened its first overseas

location in Seoul, South Korea. A month later, it expanded to Japan in June 2013 in Kichijoji,

Tokyo, Japan. Chef and food critic James Beard, who grew up in Portland, named The Original

Pancake House as one of the top ten "best" in America. Denmark Æbleskiver Æbleskiver

(meaning "apple slices" (singular æbleskive) in Danish) are traditional Danish pancakes made in

a distinctive spherical shape. Æbleskiver are cooked on the stove top by baking in a special cast

iron pan with several hemispherical indentations. Batter is poured into the oiled indentations and

as the æbleskiver begin to cook, they are turned with a knitting needle, skewer or fork to give the

cakes their characteristic spherical shape. Æbleskiver are not sweet themselves but are

traditionally served dipped in raspberry, strawberry, lingo berry or blackberry jam and sprinkled

with powdered sugar. After getting known that Pancake restaurants have a history behind them, I

believe in the success and worthiness of the Pancake house idea in Odense; even though the

following figures will show the opposite of my belief. The figures will show the recent number

of failed businesses. Denmark Bankruptcies 1979-2015 | Data | Chart | Calendar | Forecast

Bankruptcies in Denmark increased to 590 Companies in November of 2014 from 482

Companies in October of 2014. Bankruptcies in Denmark averaged 230.43 Companies from

1979 until 2014, reaching an all time high of 698 Companies in November of 2010 and a record

low of 69 Companies in April of 1979. Bankruptcies in Denmark are reported by the Statistics

Denmark. Knowing the fact that the bankruptcy rate in Denmark has risen with 108 companies

just in one month, the figures are frightening. To reduce the risk of failure and lower the

bankruptcy numbers businesses need a more careful planning which can lead to a higher capital.

In Denmark, bankruptcies account for insolvent corporations who cannot repay their debts to

creditors and carry on with their business. This page provides - Denmark Bankruptcies - actual

values, historical data, forecast, chart, statistics, economic calendar and news. WHY TO USE A

BUSINESS PLAN The above figure shows the number of failing businesses from 2000 to 2015

in Denmark. As we see the bankruptcy numbers got higher within a few years. In order to avoid

the growth of these numbers entrepreneurs should be more aware of their businesses and act in

time for a thriving future. One of the ways that has been shown in reducing this risk is having a

business plan. “Business plans have been defined multiple ways, but are generally recognized as

formal written documents, that describes the current and future goals of the business in question

(Honig & Karlsson, 2004)”. Business plans can have several different variations and forms, but

they seem to have a positive influence on the financial part of a business. There are a lot of

beliefs which are showing the relevance of the business plan but plenty of other views which do

not believe in it. Despite the different opinions, the most investors and financiers require a

business plan to even consider investing in a small business. BENEFITS “There are many more

traditional benefits to creating a business plan for a new business, which can be broken down

into three main area, symbolism, learning and efficiency. Symbolism is the ability to

communicate the needs and desires of the new venture to that financier want to see it. The first

benefit of symbolism to a business plan is being able to communicate the vision and legitimizes a

new venture proposal. This also improves communication of the plan to both internal and

external stakeholders by laying out the needs and desires of the firm. Financiers often want to see

the specifics of a new firm so that they can make an educated decision about the likelihood of

success of the new venture. For most financiers this means the business plan.” (Castriogovanni,

1996) Business plans lead to new learning and communication of the offer, matching both the

internal and external goals. This can lead to a growth especially in the understanding and the

awareness skill of the entrepreneur, like opportunity evaluation and better understanding of the

risks within the area. “Learning can also lead to better planning that is related to long term

business survival by being better able to react to environmental changes.” (Castrogiovanni, 1996)

A benefit of efficiency is the details of the start-up are done before the business opens. Also this

means that recourses are better conserved and not wasted during the start-up, as all the needs for

the business have already been determined.” (Castrogiovanni, 1996) CONSIDERATIONS OF A

BUSINESS PLAN “A business plan must include many considerations not only of the goals of

the business, but also of the environment the business within exist and founding conditions that

exist.” (Castrogiovanni, 1996) The environmental conditions include uncertainty which increases

the amount of planning desires as entrepreneurs want to learn more about the environment to

help develop their business. As location I consider as a best place the crowded spot of the city.

These spots are more likely to attract a higher amount of customers. Because of the restaurants

take away option, it needs to be a place which is reachable within a small amount of time and is

also surrounded by a lot of business life. In my opinion the perfect place would be the

Kongensgade, Vestergade or the new part of the city. Considering the fact of unique food and

service offer of the Pancake house, the location needs to be chosen very carefully in order to

catch the attention. The surroundings of these streets does not offer any special view, therefore

the inner design must offer a WOW feeling at first sight. “Founding conditions are another set of

conditions that must be considered when creating a business plan.” (Castrogiovanni, 1996) The

two main founding conditions are founder knowledge and capital. The founder knowledge,

which relies on my previous experiences and a continuous learning process, needs to offer a solid

ground for the idea. All the financiers are judging, taking a decision based on the founders

experience and knowledge in the chosen area. The importance of a good planning is necessary;

therefore a small question mark can lead to doubts and then the loose of the financiers. In order

to offer my best planning skills and be able to show a thriving business plan, my knowledge

within this industry needs to be enriched day by day. “A founder invests capital in their business,

which serves to purchase the assests needed to open and operate the business, to keep the

business open in the early start-up period, and to help hedge against changing conditions both

within the company and in the external environment.” (Castrogiovanni, 1996) The success of a

new small business is related to the amount of capital invested. If the capital amount is too large

the entrepreneur might get to secure and forget about the long term planning, which will ruin the

business. STRUCTURE OF A BUSINESS PLAN Business plans usually have two different

structures, the working business plan and the investment business plan. Working business plans

focus on the internal needs of a business, while the investment business plan focus on selling the

business to external investors and tends to focus on financial needs. Both plans require detailed

information about the business external environment including social trends, economic trends,

technological developments and competitive analysis. Bracker and Pearson came up in 1986

with eight particular planning components including objective setting, environmental analysis,

SWOT (strength, weaknesses, opportunities, threats) analysis, strategy formulation, financial

projections, financial budgets, operating performance measures, and control and corrective

procedures. These eight planning components combine the usefulness of both working business

plans and investment business plans. Finally it is important to recognize that the business plan is

tailored to the audience that is being created for. BUSINESS PLANS AND RESTAURANTS

There is a very little peer review literature on restaurants and business plans. Internet sources are

the ones who can lead and give advises in this field, but not being peer reviewed sites, they may

contain biases. RESTAURANTS BUSINESS PLAN NEEDS MARKETING Marketing for

restaurant is an important part of growing a restaurant from a new venture. The traditional four

P’s of marketing are important to any new restaurant. Product, Price, Place and Promotion create

the marketing mix for any business. Finding the proper product for the market, in this case the

main product is the pancake, the right price and to maximize profits, the right location and finally

promote that product are very challenging for a starting business. Additionally Shoemaker,

Lewis and Yesawich (2…