and skills, timing and scheduling, and other kitchen (back-or heart-of-the-house) functions are all dictated by the menu.
service
Dining room (front-of-the-house) service requirements. the foodandbeverage manager must carefully plan how products will be served to the guest. the menu affects the skill levels required for service personnel along with equipment, inventory, and facilities needed
food restaurants, customers who come POPEYES not just eat but also they enjoy the time in the POPEYES itself.
To achieve this positioning, along with the differentiation in side menus andbeverages as said in the 4P, cozy and restful atmostphere like Starbucks is needed. Because this atmosphere is felt by customers' inside minds, it is complicated to achieve cafeteria style. For this atmosphere
role in how they interact with Starbucks.
The Starbucks microsite, MyStarbucksIdea, was created in 2008 as a platform where users can post “product ideas, experience ideas and involvement ideas” about the Starbucks brand, store andfoodandbeverages.
Up to now, more than 190,000 ideas have been collected on Mystarbucksidea, leading to implementation of 277 new innovations for Starbucks.
and orders of beverage more increase when using music of slow tempo. Like fast-food restaurants, they use music of fast tempo because this music help people to chew food quickly so they can finish meal time quickly. This can be understood in the same context.
Sound marketing is useful for effective ways of marketing, but it didn't have many researches. And existing state of researches treat
Food items are classified as "directs" or "stores." ("Directs" are charged to food costs on the day of receipt, "stores" enter storage records, such as perpetual inventory forms, and are charged to food costs when issued. See Chapter 9.) Each beverage item is classified as liquor, beer, wine, or soda. Columns in the sample forms post bar Scotch and house chablis wine.
⇒ 4. 8~13 행에는 유