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Finanční řízení nové firmy / Financial management of the new firmZemanek, Anton January 2009 (has links)
In my work I focused on the financial management of the newly established company. The aim of this work was to show not only the likely way of development of the company in a few years after the foundation, but also to assess the potential impacts of different levels of demand for its products. In the assignment I got to evaluate the possibility of an enterprises' run, its development and stability in if the deviation of sales the company will be set + - 20 %. To do this I created an MS Excel model simulating functioning of newly established company, which works in the fast-food sphere. In this model, based on certain assumptions, I quantified the main financial variables, which demonstrate enterprises' conditions according to the expected development of sales. Then I provided the intervals at which the operational and financial business activities are substantially different. In the next step I arranged the balance sheet of assets and planned capital, projected profit and loss statement and statement of cash flow since its' foundation, and for a period of 5 years, for the different states of the world. Subsequently, it was necessary to estimate the firm's run in these different cases. To do it I used the tools of financial analysis, enterprise valuation and financial modelling.
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Podnikatelský plán Boy´s Burger Food Truck / Business plan Boy's Burger Food TruckKábelová, Zuzana January 2015 (has links)
The main goal of this Master thesis is to verify the viability of the food truck with fast food. This type of business is well-known in the United States of America. The purpose is to find out whether the firm will be profitable and sufficiently attractive to customers in chosen market. This Master thesis is divided into theoretical and practical part. The theoretical part describes the business models and current tips for business plan and starting the business. Next there is made a list of recommended structures of classical business plan from several authors. The theoretical part of the thesis also includes the definition of specifics of the fast food branch in the Czech Republic. The result of the theoretical part is author's own proposal of the structure of the business plan. In the practical part of the thesis is the business plan of the company Boy's Burger Food Truck. At the end the purpose of the Master thesis is reviewed.
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Podnikatelský plán – YuLoong Dumplings / Business plan – YuLoong DumplingsAdámek, Tomáš January 2015 (has links)
The aim of this Masters thesis is creation of business plan for fast-food chain. Therefore, the basic idea of this business plan is to bring a well operating Taiwanese fast-food in the form of franchise into Europe. The theoretical part is devoted to the analysis of the structure of business plan, legal forms of companies and issue of franchising. The practical part covers first particular steps of set-up and operating the franchise of fast-food in the Czech Republic. This part is focused on the introduction of YuLoong Dumplings Company, analysis of fast-food market in CZ, marketing and operating strategy of new founded company and financial plan. The result of thesis is evaluation of competitiveness of this project as well as preparing the business strategy for new company, which should be used in current real conditions.
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Adaptace marketingové strategie společnosti Chipotle na českém trhu / Marketing strategy adaptation of Chipotle in Czech marketsHofmannová, Veronika January 2016 (has links)
This Diploma thesis deals with chain of fast food restaurants named Chipotle, which is predominantly known in the United States of America, and its potential entry into the Czech market. The thesis analyzes the marketing strategy of the company and applies its adaptation for the Czech market. The competitive advantage of the company is using local organic raw ingredients of high quality; therefore, the thesis examines the Czech people´s interest in Mexican cuisine as well as issues of sustainable development. The aim of the thesis is to analyze the marketing strategy of the chain of restaurants with Mexican fast food and subsequently to apply the adaptation of the marketing mix to the conditions at the Czech market.
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Think Before You Eat: Calories and Exercise Equivalents Presented on Menus at Point-of-ChoicePlatkin, Charles Stuart 18 November 2009 (has links)
Although calorie information at the point-of-purchase at fast food restaurants is proposed as a method to decrease calorie choices and combat obesity, research results have been mixed. Much of the supportive research has weak methodology, and is limited. There is a demonstrated need to develop better techniques to assist consumers to make lower calorie food choices. Eating at fast food restaurants has been positively associated with weight gain. The current study explored the possibility of adding exercise equivalents (EE) (physical activity required to burn off the calories in the food), along with calorie information as a possible way to facilitate lower calorie choice at the point-of-choice in fast food restaurants. This three-group experimental study, in 18-34 year old, overweight and obese women, examines whether presenting caloric information in the form of EE at the point-of-choice at fast food restaurants, will lead to lower calorie food choices compared to presenting simple caloric information or no information at all. Methods: A randomized repeated measures experiment was conducted. Participants ordered a fast food meal from Burger King with menus that contained only the names of the food choices (Lunch 1). One week later (Lunch 2), study participants were given one of three menus that varied: no information, calorie information, or calorie information and EE. Study participants included 62 college aged students. Additionally, the study controlled for dietary restraint by blocking participants, before randomization, to the three groups. Results: A repeated measures analysis of variance was conducted. The study was not sufficiently powered, and while the study was designed to determine large effect sizes, a small effect size of .026, was determined. No significant differences were found in the foods ordered among the various menu conditions. Conclusion: Menu labeling alone might not be enough to reduce calories at the point-of-choice at restaurants. Additional research is necessary to determine if calorie information and EE at the point-of-choice would lead to fewer calories chosen at a meal. Studies should also look at long-term, repeated exposure to determine the effectiveness of calories and or EE at the point-of-choice at fast food restaurants.
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RapipastasAlva Espinoza, Cesar Antonio, Terrazas Cano, Rosbel, Tasayco Aquino, Briggite Solange, Correa Santillán, Renato 08 July 2020 (has links)
Según un estudio realizado el 2018 por Mapcity, el mercado peruano Fast Food cuenta con más de 800 locales de comida rápida, de los cuales 419 se encuentran focalizados en Lima Metropolitana, los cuales son visitados en promedio por más del 70% de la población limeña con una frecuencia aproximada de 15 días entre visita y visita. Los jóvenes son los que acuden con una mayor frecuencia, siendo el almuerzo el principal motivo de asistencia a estos locales comerciales. Al cierre del 2018, de acuerdo con Euromonitor, el mercado de comida rápida en el Perú movió $2.241 millones, cifra bastante alta con un crecimiento histórico entre el 2013-2018 de 36.6% anual y con una tendencia al alza en los años siguientes.
Estos resultados representan una interesante oportunidad de negocio para introducir la propuesta de negocio llamada RapiPastas en la cual se propone implementar un negocio con el formato Fast Food de pastas con sabores peruanos para captar el mayor número de clientes posibles en concordancia con las últimas tendencias del mercado.
El presente trabajo tiene como finalidad comprobar la viabilidad del proyecto de negocios RapiPastas. / According to a study carried out in 2018 by Mapcity, Peruvian fast food market has more than 800 stores, of which 419 are located on Metropolitan Lima. These are visited on average by more than 70% of the population of Lima and with an approximate frequency of 15 days between visits. Young people are the ones who go to these food-service outlets more frequently, being lunch and / or dinner the main reason for attendance. At the end of 2018 and according to Euromonitor, the fast food market in Peru moved $ 2,241 million, quite a considerable record in addition to registering a historical growth of 36.6%, between 2013-2018, and showing a steady growth trend in subsequent years.
These results represent an interesting business opportunity to launch the business project called RapiPastas, which project proposal is to implement a pasta restaurant in the Shopping Centre “Mall del Sur” in Fast Food format, with Peruvian flavors and healthy options to capture the largest number of possible clients in concordance with the latest market trends.
The purpose of this work is to determine the feasibility of the RapiPastas business project. / Trabajo de investigación
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A Review of the Growth of the Fast Food Industry in China and Its Potential Impact on ObesityWang, Youfa, Wang, Liang, Xue, Hong, Qu, Weidong 01 November 2016 (has links)
The fast-food (FF) industry and obesity rates have rapidly increased in China. This study examined the FF industry growth in China, key factors contributing to the growth, and the association between FF consumption (FFC) and obesity. We collected related data from multiple sources and conducted analysis including linear regression analysis on the increase in FF revenue. It was found that FF industry in China is large, with over two million FF facilities. Its total revenue (in million US$) increased from 10,464 in 1999 to 94,218 in 2013, and by 13% annually since 2008. Increased income, urbanization, busier lifestyle, speedy FF service, assurance of food safety, new brands and foods have stimulated demand for FF. Studies have linked FFC with obesity risk, including a few reporting a positive association between FFC and obesity in China. Rapid expansion of Western-style FF restaurants has also stimulated local FF industry growth. Government regulation and public health education need to address the health consequences of rapidly increasing FFC. Lessons learned in China will help other countries.
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Estrategias de gamificación en los restaurantes de comida rápida relacionado con el engagement del consumidor Centennial de Lima Metropolitana / Gamification strategies in fast food restaurants related to the engagement in Centennial consumers in Lima MetropolitanaMarengo Palacios, Juan Hernando, Ñato Huaman, Andrea Maritza 24 August 2020 (has links)
Esta investigación consiste en evaluar la relación de la variable gamificación con las variables de satisfacción y engagement; de tal manera que podamos determinar la significancia de estas. La investigación en cuestión se hizo a través de una encuesta virtual, de 4 semanas aproximadamente, a los jóvenes que participen activamente en las acciones de gamificación del sector de fast food. Luego de ello, pudimos desarrollar una regresión lineal simple en donde se pudo determinar la significancia de estas variables y la importancia de ellas en el mercado peruano. / This research consists of being able to evaluate the relationship of the gamification variable with the satisfaction and engagement variables; in such a way that we can determine the significance of those variables. This research was carried out through a virtual survey, of approximately 4 weeks, to young people who actively participate in the gamification actions of the fast food sector. After that, we were able to develop a simple linear regression where the significance of these variables and their importance in the Peruvian market could be determined. / Trabajo de investigación
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Man With a Chain Saw: Post-Truth ArchitectureWagner, Grant A. 09 November 2020 (has links)
No description available.
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Methodology for reducing staff turnover in service companies based on employer branding and talent managementEspinoza, Amy, Rojas, Estefania, Rojas, Jose, Raymundo, Carlos 01 January 2019 (has links)
El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado. / The turnover rate of personnel in companies in the service sector is approximately 10%. In Peru, this figure is above 15%, which generates high cost overruns for organizations. Companies with the highest turnover are the service companies, and the operational staff is regarded the key factor of these organizations. Previous research has been carried out on this issue, and the solutions are models with the objective of retaining employees, using Employer Branding, Endomarketing, and Talent Management techniques. However, for this study, a model based on the combination of these techniques was designed and applied. Thus, it is intended that the model managed to meet the concerns raised and to reduce costs in companies. The model was applied in a company in the fast food sector, aiming the frontline/operational personnel of the organization. The results showed that an agile recruitment process and development of personnel training significantly reduces high rates of personnel turnover and the costs presented by this. Additionally, it is proven that the leadership of store managers plays an important role in increasing employee satisfaction and commitment within the organization.
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