How would you improve Amazon Music As a Product Manager, what.docx

How would you improve Amazon Music? As a Product
Manager, what is your
product-based solution focusing on making Amazon
Music more wide-ranging for people from
historically marginalized communities?
Historically marginalized communities are groups
include the disabled, senior citizens, prisoners,
LGBTQ+, low-income individuals, and many more.
Steps on how to answer the question:
· What is your product-based solution focusing on making
Amazon Music being more wide-ranging the specific group?
· The response should focus a problem of the platform.
· Present a specific set of results to solve the challenge.
· Utilize relevant product management frameworks in the
process.
Culinary Arts Academy Switzerland | Lucerne | Le Bouveret |
[email protected] | culinaryarts.ch
Cover page
Student name
Student number
Module
Date

Welcome
Who I am…
ABSTRACT
What did I do in a nutshell?
An abstract is a short summary of a longer work.
The abstract concisely reports the aims and outcomes of your
research.
Write the abstract at the very end, when you’ve completed the
rest of the text.
There are four things you need to include:
• Your research problem and objectives
• Your methods
• Your key results or arguments
• Your conclusion

2. INTRODUCTION
What is the problem?
2a. Reflective Reasoning
• Market research and/or target persona
• Reason why your product would be popular in todays market.
• There is a gap in the market?
• Trending Reasons
• Research data needed!
• Issues / problems to be solved
• Ingredients used
• Health /technical benefit
• Production processes
• Mane’s topic

• Nutritional issues or specific
• Health connection
• History
• Etc…
RELIABLE SCIENTIFIC
SOURCES!!
2b. Literature review on:
2c/d. Statement of the idea
or concept
• Brief description of the product
• History?
• Sustainability?
• How is connected with the theme and the proposed case study?
• An explanation of the different techniques and why they are
used.

2e. Objectives
4 to 6 objectives
Example of objectives (S.M.A.R.T.)
1. Develop an egg dough recipe in 3 weeks with a protein
content of at least 40% of energy
and less than 0.4 g of salt per 100 g of product.
2. Test 10 different alternative meat recipes and select the one
with at least a ratio of 80%
positive feedback for texture and flavour by week 4.
3. Develop a bread buns recipe containing at least 8g of fibre
and no more than 0.2g of salt
per 100g of product by week 8.
3. MATERIALS AND
METHODS
3a. Ingredients
Why were certain ingredients (the most important!)
chosen?
Characteristics…

3b. Trial or Investigation 1
Recipe, main processes and results
Feedbacks
Strengths and weakness analysis
For Next Trial or Investigation
After doing research of the mistakes and talking to others, For
my next
Trial I will attempt…………
Trial or Investigation 2
Results, Feedback, Strengths, weakness etc…..

For Next Trial or Investigation
my next
Second, Third and Fourth
my next
4. RESULT
What did I find out?
FINAL Recipe
Ingredients
Quantities

Short description of processes
Professional feedbacks
(MANE)
Professional feedbacks
(MANE)
Nutritional Content
Based on recipe and process
5. DISCUSSION
What does it mean?

Recipe Cost
Graphs, charts, Portion sizes etc.…
Website for prices:
https://www.new-integrale.ch/fr/
https://www.new-integrale.ch/fr/
Packaging
Material used
Shape
Logo (explain it)
Food Safety
Based on recipe and process
HACCP
Shelf life and / or preservation method

Major Competitors (direct)
Comparison
Graphs, charts, demographics etc.…
6. Conclusion
What I learned?
Personal Reflection
Personal reflection of the whole assessment
Final conclusion
Whole wrap up of successes and failures
Limitation /recommendations

7. References list
Follow the school style guide

C a s s o o b h o y , A . , 2 0 2 0 . H e a l t h B e n e f i t s o
f G r e e k Y o g u r t . [ o n l i n e ] N o u r i s h b y W e b
M D . A v a i l a b l e
a t : < h t t p s : / / w w w . w e b m d . c o m / d i e t / h e a l t
h - b e n e f i t s - g r e e k - y o g u r t >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .
C h a u d h u r y , M . , 2 0 2 2 . U A E f a s t - f o o d i n d u
s t r y o n t h r e s h o l d o f f a s t g r o w t h . [ o n l i n e
] K h a l e e j
T i m e s . A v a i l a b l e a t : < h t t p s : / / w w w . k h a l e
e j t i m e s . c o m / b u s i n e s s / u a e - f a s t - f o o d - i n d
u s t r y - o n -
t h r e s h o l d - o f - f a s t - g r o w t h >

[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .
E l l i o t t , B . a n d L i n k , R . , 2 0 2 1 . 1 0 S c i e n c
e - B a c k e d B e n e f i t s o f C h i c k p e a s . [ o n l i n e
] H e a l t h L i n e .
A v a i l a b l e a t : < h t t p s : / / w w w . h e a l t h l i n e . c
o m / n u t r i t i o n / c h i c k p e a s - n u t r i t i o n -
b e n e f i t s # T O C _ T I T L E _ H D R _ 3 >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .
E s s a m , S . , G i l l , T . a n d A l d e r s , R . , 2 0 2 2 .
T h e W h i t e M e a t I n d u s t r y i n D u b a i t h r o u g
h a O n e H e a l t h
L e n s . [ o n l i n e ] D o a j . A v a i l a b l e a t : < h t t p s
: / / c u l i n a r y l a r r y . b l o g / 2 0 2 1 / 0 1 / 2 6 / t h e - l a
y e r i n g - o f -
f l a v o u r s / >
[ A c c e s s e d 2 4 A u g u s t 2 0 2 2 ] .
J a p a n C e n t r i c . 2 0 2 0 . W h a t i s O n i g i r i ? . [ o
n l i n e ] A v a i l a b l e a t :
< h t t p s : / / w w w . j a p a n c e n t r i c . c o m / w h a t - i s
- o n i g i r i / >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .
K e n d a l l , M . , 2 0 2 2 . L o w E n e r g y D e n s i t y F
o o d s a n d R e c i p e s : W i l l T h e y H e l p Y o u F e
e l F u l l w i t h
F e w e r C a l o r i e s ? . [ o n l i n e ] O p t i m i s i n g N u
t r i t i o n . A v a i l a b l e a t :
< h t t p s : / / o p t i m i s i n g n u t r i t i o n . c o m / l o w - e
n e r g y - d e n s i t y -
f o o d s / # : ~ : t e x t = T o % 2 0 p u t % 2 0 i t % 2 0 s i m p
l y % 2 C % 2 0 l o w % 2 0 e n e r g y % 2 0 d e n s i t y % 2 0
f o o d s , g e n e r a l l y
% 2 0 s h o w n % 2 0 a s % 2 0 c a l o r i e s % 2 0 p e r % 2 0

g r a m % 2 0 o f % 2 0 f o o d . >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .
59
K w o n g , M . , 2 0 1 0 . S a l t l e v e l s i n U A E f o o d
s p a r k f e a r s . [ o n l i n e ] T h e N a t i o n a l N e w s .
A v a i l a b l e a t :
< h t t p s : / / w w w . t h e n a t i o n a l n e w s . c o m / u a e /
h e a l t h / s a l t - l e v e l s - i n - u a e - f o o d - s p a r k - f e
a r s -
1 . 5 5 4 7 1 4 # : ~ : t e x t = S a l t % 2 0 l e v e l s % 2 0 i n %
2 0 U A E % 2 0 f o o d % 2 0 s p a r k % 2 0 f e a r s . % 2 0 A
, w e r e % 2 0 f o u n d %
2 0 t o % 2 0 b e % 2 0 a m o n g % 2 0 t h e % 2 0 w o r l d % 2
7 s % 2 0 s a l t i e s t . >
[ A c c e s s e d 1 7 J u l y 2 0 2 2 ] .
N u r s i n g A n s w e r . 2 0 2 0 . O b e s i t y I n T h e U n
i t e d A r a b E m i r a t e s . [ o n l i n e ] A v a i l a b l e a
t :
< h t t p s : / / n u r s i n g a n s w e r s . n e t / e s s a y s / o b e
s i t y - i n - t h e - u n i t e d - a r a b - e m i r a t e s - h e a l t
h -
e s s a y . p h p # : ~ : t e x t = T h e r e % 2 0 a r e % 2 0 t h r e
e % 2 0 m a i n % 2 0 c a u s e s % 2 0 o f % 2 0 o b e s i t y %
2 0 i n , a s % 2 0 d e e p
- f r i e d % 2 0 c h i c k e n % 2 C % 2 0 F r e n c h % 2 0 f r i
e s % 2 C % 2 0 b u r g e r s % 2 0 a n d % 2 0 p i z z a s . >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .
N u t r i t i o n A u s t r a l i a . 2 0 2 1 . F i b e r . [ o n l i n
e ] A v a i l a b l e a t : < h t t p s : / / n u t r i t i o n a u s t r a
l i a . o r g / f a c t -

s h e e t s / f i b r e - 2 / >
[ A c c e s s e d 1 5 A u g u s t 2 0 2 2 ] .
P a l s d o t t i r , H . , 2 0 2 1 . 1 5 F o o d s T h a t A r e I
n c r e d i b l y F i l l i n g . [ o n l i n e ] H e a l t h L i n e .
< h t t p s : / / w w w . h e a l t h l i n e . c o m / n u t r i t i o n /
1 5 - i n c r e d i b l y - f i l l i n g - f o o d s >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .
P a l s d o t t i r , H . , 2 0 2 1 . S a l t : I s I t H e a l t h y
o r U n h e a l t h y ? . [ o n l i n e ] H e a l t h L i n e . A v a
i l a b l e a t :
s a l t - g o o d - o r - b a d >
[ A c c e s s e d 1 7 J u l y 2 0 2 2 ] .
P e r r i n , C . , 2 0 1 3 . H o w t o l a y e r f l a v o r . [ o
n l i n e ] S h e K n o w s . A v a i l a b l e a t :
< h t t p s : / / w w w . s h e k n o w s . c o m / f o o d - a n d - r
e c i p e s / a r t i c l e s / 9 8 6 3 7 7 / h o w - t o - l a y e r - f l
a v o r / >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .
60
R a m a n , R . a n d S n y d e r , C . , 2 0 2 1 . 1 0 H e a l t
h B e n e f i t s o f M a n g o . [ o n l i n e ] H e a l t h L i n
e . A v a i l a b l e a t :
m a n g o >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .
S a s e e n d r a n , S . , 2 0 1 6 . H y p e r m a r k e t s i n D

u b a i t o c u t s a l t i n i n - h o u s e f o o d i t e m s . [ o
n l i n e ] G u l f
N e w s . A v a i l a b l e a t : < h t t p s : / / g u l f n e w s . c
o m / u a e / h e a l t h / h y p e r m a r k e t s - i n - d u b a i - t
o - c u t - s a l t - i n -
i n - h o u s e - f o o d - i t e m s - 1 . 1 9 0 8 2 4 9 >
[ A c c e s s e d 1 7 J u l y 2 0 2 2 ] .
S h a r o n , 2 0 2 0 . W h a t a r e h e a l t h y c o o k i n g
m e t h o d s ? . [ o n l i n e ] F o o d s a n d F i t . A v a i l a
b l e a t :
< h t t p s : / / f o o d s a n d f i t . c o m / w h a t - a r e - h e a l
t h y - c o o k i n g - m e t h o d s / >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .
S h u b r o o k , N . , n . d . W h y i s t h e J a p a n e s e d i
e t s o h e a l t h y ? . [ o n l i n e ] B B C G o o d F o o d .
< h t t p s : / / w w w . b b c g o o d f o o d . c o m / h o w t o / g
u i d e / w h y - j a p a n e s e - d i e t - s o - h e a l t h y >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .
S t a t i s t a . 2 0 2 1 . U n i t e d A r a b E m i r a t e s : H o
w o f t e n d o y o u e a t f a s t f o o d ( a n y q u i c k s e
r v i c e
r e s t a u r a n t ) i n a n y g i v e n w e e k ( o n a v e r a g
e ) ? . [ o n l i n e ] A v a i l a b l e a t :
< h t t p s : / / w w w . s t a t i s t a . c o m / s t a t i s t i c s / 9
2 1 4 1 6 / u n i t e d - a r a b - e m i r a t e s - a v e r a g e - f a
s t - f o o d -
c o n s u m p t i o n - p e r - w e e k / >
[ A c c e s s e d 2 4 A u g u s t 2 0 2 2 ] .
S z a l a y , J . a n d M c K e l v i e , C . , 2 0 2 1 . W h a t i
s p r o t e i n ? . [ o n l i n e ] L i v e S c i e n c e . A v a i l a
b l e a t :

< h t t p s : / / w w w . l i v e s c i e n c e . c o m / 5 3 0 4 4 - p r
o t e i n . h t m l > [ A c c e s s e d 1 5 A u g u s t 2 0 2 2 ] .
T a s t e A t l a s . n . d . U r u c h i m a i . [ o n l i n e ] A v
a i l a b l e a t : < h t t p s : / / w w w . t a s t e a t l a s . c o m
/ u r u c h i m a i >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .
61
T o p l i s , S . , n . d . I s C h i c k e n R e a l l y t h e B e s
t S o u r c e o f P r o t e i n ? . [ o n l i n e ] M u s c l e F o
o d . A v a i l a b l e a t :
< h t t p s : / / w w w . m u s c l e f o o d . c o m / b e s t - p r o
t e i n - s o u r c e s >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .
Y o u r D u b a i G u i d e . 2 0 1 8 . D u b a i P o p u l a t i o
n D e m o g r a p h y : N a t i o n a l i t y , R e l i g i o n , E
x p a t s . [ o n l i n e ]
A v a i l a b l e a t : < h t t p s : / / y o u r d u b a i g u i d e . c
o m / d u b a i - p o p u l a t i o n - d e m o g r a p h y - n a t i o
n a l i t y - r e l i g i o n -
e x p a t s / >
[ A c c e s s e d 2 4 A u g u s t 2 0 2 2 ] .
62

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