This document contains information about a group assignment for a development exercise. It lists the group members and their roles, which include an Information Researcher, Content Organizer, and Plan Developer. It provides details on the tasks and responsibilities for each role. The document also contains sections of a business plan for a sushi company, including details on how to make sushi, prices, and a company introduction. It provides references and outlines for developing feasibility reports.
This document is a business strategy formula for KTBR if they intend to expand to Vietnam. This document is based on internet research only.
Thank you, Jesmin Manalu
Drink & Think plans to open a premium coffee bar near the Maharashtra Institute of Technology campus to target students and faculty. The 2,300 square foot coffee bar will offer high-quality coffee, tea, snacks and a relaxing environment. Drink & Think has secured a prime location with a three-year lease and obtained financing of Rs. 4.4 million from owners and bank loans to cover the Rs. 6.67 million in startup expenses and asset costs. The owners project sales to grow from Rs. 6 lakh in year 1 to Rs. 16.33 lakh in year 3, with net profits of Rs. 4.5-6 lakh annually by maintaining high margins and reasonable operating expenses.
White Pine Coffee Company is a start-up specialty coffee shop and bakery located in South Reno, Nevada. The business plan outlines the company's mission to serve high-quality coffee and baked goods while supporting ethical coffee practices. Products will include espresso drinks made with specialty coffee from local roasters as well as baked goods made in-house daily. The target market is higher-income professionals, non-working adults, and students in South Reno. Competition includes large coffee chains but White Pine aims to differentiate with local sourcing and a quiet work space. $125,000 in start-up funding is required, with $50,000 from the owner and $75,000 in debt financing.
This document provides a research proposal and analysis of two restaurants - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam, Kuala Lumpur. It includes transcripts of interviews conducted with the owners of each restaurant. Key details covered are the history and operations of each business, challenges they face, and comparisons between their strategies and performance. The group's objective was to study and compare businesses in the same industry, but located in different regions of Malaysia.
Case study leading in 21st century the red hills (pdf)Wen Crystal
Marcus Low started a restaurant called The Kitchen Table with a partner but they parted ways after two years. He then rebranded the restaurant as Table & Apron. While some aspects changed with the rebranding like the focus and addition of private dining, Marcus has kept the same team and philosophy of treating guests well. He measures his success by customer satisfaction and regular return customers. As a leader, Marcus displays traits like dedication, being people-oriented, passion, humility, and creativity. His journey has been one of following his love of cooking from a young age to establishing a successful restaurant today.
Narshima Prabhu owns a paan shop called Udipi paan shop near restaurants in Virar, India. He sells paan, tobacco, cigarettes, and snacks. In the past he only sold paan and tobacco, but now also sells snacks like chocolate and gum. His daily income is Rs. 2000 with a monthly profit of Rs. 8000. He works 7 days a week from 9am to 11pm. His consistent quality and taste of paan has created loyal customers over 17 years. Nearby restaurants help his business, but increased youth addiction and possible regulations could threaten it.
The document discusses opening a restaurant that serves local Aizu cuisine to activate the local community and economy. It proposes obtaining ingredients from local farms, establishing distribution networks, keeping prices affordable, and promoting the restaurant to university students and local residents. Advertising would focus on giving local people more opportunities to enjoy traditional Aizu foods. The restaurant would require a steady supply of ingredients, employees, computer systems for record keeping, furniture, and staff uniforms. An example is given of an all-you-can-eat restaurant in Miharu that varies its menu seasonally and solely uses ingredients from local farms.
Kishor Kumar provides his curriculum vitae, including personal details like his date of birth in 1974 and marital status of married. He has over 20 years of work experience in sales roles for various consumer product companies in Bihar, India. His objective is for high career growth through continuous learning. Key achievements include establishing a new distribution network that exceeded company expectations and launching new products that obtained good growth. He declares that all information provided is correct to the best of his knowledge.
This document is a business strategy formula for KTBR if they intend to expand to Vietnam. This document is based on internet research only.
Thank you, Jesmin Manalu
Drink & Think plans to open a premium coffee bar near the Maharashtra Institute of Technology campus to target students and faculty. The 2,300 square foot coffee bar will offer high-quality coffee, tea, snacks and a relaxing environment. Drink & Think has secured a prime location with a three-year lease and obtained financing of Rs. 4.4 million from owners and bank loans to cover the Rs. 6.67 million in startup expenses and asset costs. The owners project sales to grow from Rs. 6 lakh in year 1 to Rs. 16.33 lakh in year 3, with net profits of Rs. 4.5-6 lakh annually by maintaining high margins and reasonable operating expenses.
White Pine Coffee Company is a start-up specialty coffee shop and bakery located in South Reno, Nevada. The business plan outlines the company's mission to serve high-quality coffee and baked goods while supporting ethical coffee practices. Products will include espresso drinks made with specialty coffee from local roasters as well as baked goods made in-house daily. The target market is higher-income professionals, non-working adults, and students in South Reno. Competition includes large coffee chains but White Pine aims to differentiate with local sourcing and a quiet work space. $125,000 in start-up funding is required, with $50,000 from the owner and $75,000 in debt financing.
This document provides a research proposal and analysis of two restaurants - Banyonya Restaurant in Melaka and The Scene Restaurant in Shah Alam, Kuala Lumpur. It includes transcripts of interviews conducted with the owners of each restaurant. Key details covered are the history and operations of each business, challenges they face, and comparisons between their strategies and performance. The group's objective was to study and compare businesses in the same industry, but located in different regions of Malaysia.
Case study leading in 21st century the red hills (pdf)Wen Crystal
Marcus Low started a restaurant called The Kitchen Table with a partner but they parted ways after two years. He then rebranded the restaurant as Table & Apron. While some aspects changed with the rebranding like the focus and addition of private dining, Marcus has kept the same team and philosophy of treating guests well. He measures his success by customer satisfaction and regular return customers. As a leader, Marcus displays traits like dedication, being people-oriented, passion, humility, and creativity. His journey has been one of following his love of cooking from a young age to establishing a successful restaurant today.
Narshima Prabhu owns a paan shop called Udipi paan shop near restaurants in Virar, India. He sells paan, tobacco, cigarettes, and snacks. In the past he only sold paan and tobacco, but now also sells snacks like chocolate and gum. His daily income is Rs. 2000 with a monthly profit of Rs. 8000. He works 7 days a week from 9am to 11pm. His consistent quality and taste of paan has created loyal customers over 17 years. Nearby restaurants help his business, but increased youth addiction and possible regulations could threaten it.
The document discusses opening a restaurant that serves local Aizu cuisine to activate the local community and economy. It proposes obtaining ingredients from local farms, establishing distribution networks, keeping prices affordable, and promoting the restaurant to university students and local residents. Advertising would focus on giving local people more opportunities to enjoy traditional Aizu foods. The restaurant would require a steady supply of ingredients, employees, computer systems for record keeping, furniture, and staff uniforms. An example is given of an all-you-can-eat restaurant in Miharu that varies its menu seasonally and solely uses ingredients from local farms.
Kishor Kumar provides his curriculum vitae, including personal details like his date of birth in 1974 and marital status of married. He has over 20 years of work experience in sales roles for various consumer product companies in Bihar, India. His objective is for high career growth through continuous learning. Key achievements include establishing a new distribution network that exceeded company expectations and launching new products that obtained good growth. He declares that all information provided is correct to the best of his knowledge.
This document provides instructions for proper sushi etiquette and how to eat different types of sushi. It discusses picking up nigiri sushi with fingers and dipping the fish side in soy sauce before eating. It also outlines topics to include when designing an instructional guide on how to eat sushi, such as choosing a restaurant, ordering, and enjoying sushi. The guide would explain the details of eating sushi in a clear five-step structure.
1. The document provides an outline for a business plan for a Japanese restaurant. It lists relevant sections including an executive summary, company and financing summary, products and services overview, strategic analysis with current research, marketing plan, personnel plan, and 3 year advanced financial plan.
2. The document then lists the sections of the business plan in a numbered list, including company and financing summary, products and services overview, strategic analysis with current research, marketing plan, and personnel plan.
3. The document explains that by first listing the main sections of the business plan, it allows the reader to understand the overall structure before providing detailed explanations within each section later.
This document provides information on starting a Japanese restaurant business, including potential resources and a sample business plan outline. Section A lists several websites that offer guidance on starting a Japanese restaurant. Section B explains that the websites were included because they provide details that could serve as a reference. Section C notes that the listed items are useful for writing and referencing. Section D then presents a sample 7-section business plan outline for a Japanese restaurant, including sections for executive summary, company overview, products/services, strategic analysis, marketing plan, personnel plan, and 3-year financial projections.
The document provides details about a sushi company business plan, including:
1. An overview of the company including its name, location, business hours, and history.
2. A description of how to make sushi in 5 steps and the price of sushi items.
3. Details about an upcoming campaign offering 10% off sushi in June and July.
The summary highlights the key information about the sushi company business plan presented in the document.
1. The document provides instructions for making sushi at home, including essential equipment, flavors, rice preparation, fish handling, mise en place, the rolling process, and types of sushi like nigiri, maki rolls, and sashimi.
2. Key equipment includes a rice cooker, sharp knife, nori sheets, bamboo rolling mat, and containers for cooling rice. Important flavors are wasabi, pickled ginger, soy sauce, and Asian hot sauces.
3. Detailed steps are outlined for cooking sushi rice, preparing fillings, rolling maki rolls tightly, and shaping nigiri with a block of rice and topping. Photos demonstrate techniques for homemade sushi.
This document provides information on starting a Japanese restaurant business, including potential reference websites and outlines of a business plan. Sections A and B discuss websites that were found providing details on starting a Japanese restaurant and why they were selected. Section C notes that the listed items can be useful references. Section D then lists the typical sections included in a business plan, such as the executive summary, company overview, products/services, marketing plan, and financial projections.
1. A Japanese bar called "TK" is requesting a 10,000,000 yen loan from Tohou Bank to purchase land and food supplies to expand their business.
2. The bar aims to provide a calm social space for local residents to interact over drinks and food.
3. Financial projections estimate the bar will have cash balances of 1,200,000 yen after the first year and be profitable and able to repay the loan over the next 5 years.
1. The document is a business plan for a bar called "TK" located in Fukushima prefecture that is requesting a 10,000,000 yen loan over 5 years from Tohou Bank.
2. The bar aims to provide a space for people to socialize over drinks and food. It has been open for 5 years and employs 6 people.
3. Financial projections show the owner will draw 1,600,000 yen in the first year and the bar will have a positive cash balance each year, showing it can repay the loan.
The document outlines a business plan for a noodle shop called Aizu Ra-men located in Aizu-Wakamatsu city. It discusses developing new dairy products to keep quality fresh over long distances, and aims to become a major noodle brand by offering delicious ramen late at night and on weekends. Market research and strategies are proposed to attract customers and ensure the success of the new business.
The document contains a final portfolio for a group of 4 students - Ryo Ogata, Ema Kimura, Yoshiki Shibuya, and Yuhei Suzuki. It includes various weekly assignments they completed as part of a class, covering topics like writing business emails, creating a business plan for a restaurant, financial planning, operations manuals, and more. The portfolio demonstrates the work they have done over multiple weeks to develop a concept for a restaurant business.
The document is a business plan for a ramen restaurant called Aizu Noodle in Aizu-wakamatsu city. The plan proposes opening a ramen shop targeting tourists and party travelers looking for food late at night after drinking. It aims to activate the local city and region by offering high quality ramen at an affordable price of 700 yen per bowl. The business objectives are to meet the demand from visitors late at night with a simple menu and cut costs to keep prices low.
The document outlines plans for a new restaurant serving local specialties in Aizu, Fukushima. The restaurant aims to allow customers both from the local area and outside to experience dishes using fresh, homegrown ingredients. The business philosophy is to always serve delicious meals and entertain customers with a smile. Success will require understanding customer needs, maintaining clean facilities, and clear communication.
1. The document discusses plans for a feasibility report on a hamburger shop called Becors Burger.
2. It outlines including the purpose of the business, present status, what is needed for realization, and the future of Becors Burger.
3. Key points that will be discussed are commitments, funding, staffing, location, and future plans.
1. The document discusses plans for a feasibility report for a hamburger shop called Becors Burger.
2. It outlines including the purpose of the business, present status, what is needed for realization, and the future of Becors Burger.
3. Key points that will be discussed are commitments, funding, staffing, location, and future plans.
The group is proposing to open a restaurant serving local specialties in Aizu, Fukushima prefecture. Their goal is to promote awareness of local foods, as younger generations are less familiar with traditional dishes. They have budgeted 10 million yen and will rent space near Aizu Wakamatsu station. Responsibilities will include an ingredients manager, fund manager, and store manager. They are considering creating a website to advertise but are unsure if this is the best approach and are seeking advice.
This 3 sentence summary provides the key details about the document:
The document outlines a business plan for a proposed restaurant called Aizu Restaurant in Aizuwakamatsu city. The restaurant aims to offer cheap, healthy menus and satisfy customers, especially university students. The plan covers an executive summary, business description, operations, financial projections, and supporting documents for the proposed restaurant.
1. Daddy's is a proposed family restaurant located near the University of Aizu that aims to offer low-priced meals appealing to students.
2. The plan is to first collect $1 million in funding, then recruit staff, purchase land and equipment, and build the restaurant to open for business.
3. By focusing on local ingredients and creating an easy-to-use space for students to socialize, the founder believes the restaurant can be successful despite competition from other campus and local dining options.
1. Daddy's is a proposed family restaurant located near the University of Aizu that aims to offer low-priced meals appealing to students.
2. The plan is to open the restaurant by first collecting $1 million in funding, hiring staff, and building out the location.
3. The restaurant hopes to be successful by targeting the large student customer base near the university and offering local foods at affordable prices in a comfortable space for socializing.
1. Daddy's is a proposed family restaurant located near the University of Aizu that aims to offer low-priced meals appealing to students.
2. The owner plans to first collect $1 million in funding, then recruit staff, purchase land and equipment, and build the restaurant to open for business.
3. By focusing on local ingredients and creating an easy-to-use space for students to socialize, the owner believes the restaurant can be successful despite competition from other campus and local dining options.
1. The document provides information about a new business being launched by a group of students including the roles of each group member.
2. It discusses the business's goals of offering cooking to customers, holding regular promotional events, and activating the local Aizu area.
3. The document also addresses how the business will communicate with and satisfy customers through gathering feedback and putting desired foods on the menu.
The document provides guidance on writing an effective business plan, including recommended sections and content. It discusses key parts such as the executive summary, description of the business, industry analysis, vision statement, management expertise, and financial planning. The overall aim is to clearly present the business operations and goals to obtain necessary funding or support.
This document provides instructions for proper sushi etiquette and how to eat different types of sushi. It discusses picking up nigiri sushi with fingers and dipping the fish side in soy sauce before eating. It also outlines topics to include when designing an instructional guide on how to eat sushi, such as choosing a restaurant, ordering, and enjoying sushi. The guide would explain the details of eating sushi in a clear five-step structure.
1. The document provides an outline for a business plan for a Japanese restaurant. It lists relevant sections including an executive summary, company and financing summary, products and services overview, strategic analysis with current research, marketing plan, personnel plan, and 3 year advanced financial plan.
2. The document then lists the sections of the business plan in a numbered list, including company and financing summary, products and services overview, strategic analysis with current research, marketing plan, and personnel plan.
3. The document explains that by first listing the main sections of the business plan, it allows the reader to understand the overall structure before providing detailed explanations within each section later.
This document provides information on starting a Japanese restaurant business, including potential resources and a sample business plan outline. Section A lists several websites that offer guidance on starting a Japanese restaurant. Section B explains that the websites were included because they provide details that could serve as a reference. Section C notes that the listed items are useful for writing and referencing. Section D then presents a sample 7-section business plan outline for a Japanese restaurant, including sections for executive summary, company overview, products/services, strategic analysis, marketing plan, personnel plan, and 3-year financial projections.
The document provides details about a sushi company business plan, including:
1. An overview of the company including its name, location, business hours, and history.
2. A description of how to make sushi in 5 steps and the price of sushi items.
3. Details about an upcoming campaign offering 10% off sushi in June and July.
The summary highlights the key information about the sushi company business plan presented in the document.
1. The document provides instructions for making sushi at home, including essential equipment, flavors, rice preparation, fish handling, mise en place, the rolling process, and types of sushi like nigiri, maki rolls, and sashimi.
2. Key equipment includes a rice cooker, sharp knife, nori sheets, bamboo rolling mat, and containers for cooling rice. Important flavors are wasabi, pickled ginger, soy sauce, and Asian hot sauces.
3. Detailed steps are outlined for cooking sushi rice, preparing fillings, rolling maki rolls tightly, and shaping nigiri with a block of rice and topping. Photos demonstrate techniques for homemade sushi.
This document provides information on starting a Japanese restaurant business, including potential reference websites and outlines of a business plan. Sections A and B discuss websites that were found providing details on starting a Japanese restaurant and why they were selected. Section C notes that the listed items can be useful references. Section D then lists the typical sections included in a business plan, such as the executive summary, company overview, products/services, marketing plan, and financial projections.
1. A Japanese bar called "TK" is requesting a 10,000,000 yen loan from Tohou Bank to purchase land and food supplies to expand their business.
2. The bar aims to provide a calm social space for local residents to interact over drinks and food.
3. Financial projections estimate the bar will have cash balances of 1,200,000 yen after the first year and be profitable and able to repay the loan over the next 5 years.
1. The document is a business plan for a bar called "TK" located in Fukushima prefecture that is requesting a 10,000,000 yen loan over 5 years from Tohou Bank.
2. The bar aims to provide a space for people to socialize over drinks and food. It has been open for 5 years and employs 6 people.
3. Financial projections show the owner will draw 1,600,000 yen in the first year and the bar will have a positive cash balance each year, showing it can repay the loan.
The document outlines a business plan for a noodle shop called Aizu Ra-men located in Aizu-Wakamatsu city. It discusses developing new dairy products to keep quality fresh over long distances, and aims to become a major noodle brand by offering delicious ramen late at night and on weekends. Market research and strategies are proposed to attract customers and ensure the success of the new business.
The document contains a final portfolio for a group of 4 students - Ryo Ogata, Ema Kimura, Yoshiki Shibuya, and Yuhei Suzuki. It includes various weekly assignments they completed as part of a class, covering topics like writing business emails, creating a business plan for a restaurant, financial planning, operations manuals, and more. The portfolio demonstrates the work they have done over multiple weeks to develop a concept for a restaurant business.
The document is a business plan for a ramen restaurant called Aizu Noodle in Aizu-wakamatsu city. The plan proposes opening a ramen shop targeting tourists and party travelers looking for food late at night after drinking. It aims to activate the local city and region by offering high quality ramen at an affordable price of 700 yen per bowl. The business objectives are to meet the demand from visitors late at night with a simple menu and cut costs to keep prices low.
The document outlines plans for a new restaurant serving local specialties in Aizu, Fukushima. The restaurant aims to allow customers both from the local area and outside to experience dishes using fresh, homegrown ingredients. The business philosophy is to always serve delicious meals and entertain customers with a smile. Success will require understanding customer needs, maintaining clean facilities, and clear communication.
1. The document discusses plans for a feasibility report on a hamburger shop called Becors Burger.
2. It outlines including the purpose of the business, present status, what is needed for realization, and the future of Becors Burger.
3. Key points that will be discussed are commitments, funding, staffing, location, and future plans.
1. The document discusses plans for a feasibility report for a hamburger shop called Becors Burger.
2. It outlines including the purpose of the business, present status, what is needed for realization, and the future of Becors Burger.
3. Key points that will be discussed are commitments, funding, staffing, location, and future plans.
The group is proposing to open a restaurant serving local specialties in Aizu, Fukushima prefecture. Their goal is to promote awareness of local foods, as younger generations are less familiar with traditional dishes. They have budgeted 10 million yen and will rent space near Aizu Wakamatsu station. Responsibilities will include an ingredients manager, fund manager, and store manager. They are considering creating a website to advertise but are unsure if this is the best approach and are seeking advice.
This 3 sentence summary provides the key details about the document:
The document outlines a business plan for a proposed restaurant called Aizu Restaurant in Aizuwakamatsu city. The restaurant aims to offer cheap, healthy menus and satisfy customers, especially university students. The plan covers an executive summary, business description, operations, financial projections, and supporting documents for the proposed restaurant.
1. Daddy's is a proposed family restaurant located near the University of Aizu that aims to offer low-priced meals appealing to students.
2. The plan is to first collect $1 million in funding, then recruit staff, purchase land and equipment, and build the restaurant to open for business.
3. By focusing on local ingredients and creating an easy-to-use space for students to socialize, the founder believes the restaurant can be successful despite competition from other campus and local dining options.
1. Daddy's is a proposed family restaurant located near the University of Aizu that aims to offer low-priced meals appealing to students.
2. The plan is to open the restaurant by first collecting $1 million in funding, hiring staff, and building out the location.
3. The restaurant hopes to be successful by targeting the large student customer base near the university and offering local foods at affordable prices in a comfortable space for socializing.
1. Daddy's is a proposed family restaurant located near the University of Aizu that aims to offer low-priced meals appealing to students.
2. The owner plans to first collect $1 million in funding, then recruit staff, purchase land and equipment, and build the restaurant to open for business.
3. By focusing on local ingredients and creating an easy-to-use space for students to socialize, the owner believes the restaurant can be successful despite competition from other campus and local dining options.
1. The document provides information about a new business being launched by a group of students including the roles of each group member.
2. It discusses the business's goals of offering cooking to customers, holding regular promotional events, and activating the local Aizu area.
3. The document also addresses how the business will communicate with and satisfy customers through gathering feedback and putting desired foods on the menu.
The document provides guidance on writing an effective business plan, including recommended sections and content. It discusses key parts such as the executive summary, description of the business, industry analysis, vision statement, management expertise, and financial planning. The overall aim is to clearly present the business operations and goals to obtain necessary funding or support.
Group B is starting a new company called Pink Rabbit to sell consumer displays. The company will be located in Aizu and will include a storefront and factory. Key roles include Kifumi Uenishi as boss, Tetunobu Ohashi as manager, Susumu Ito as seller, and Junki Kawaguchi as manufacturer. The mission is to provide professional and innovative display products that are better for customers and the environment. The target market is families looking for high-quality displays, with different product tiers. As the display industry continues growing, Pink Rabbit aims to take advantage of technological changes.
Byakko ramen shop will open in Aizu-Wakamatsu city, Fukushima prefecture to serve healthy and delicious ramen. The business aims to profit 30 million yen in the first year and become a globally recognized ramen brand. It will initially target students in Aizu-Wakamatsu with inexpensive meals and later expand across Japan. The owner is requesting a 15 million yen loan from Toho Bank to cover startup costs like equipment, renovations, and labor over the next 10 years.
The document proposes starting an amusement business like Round 1 in Aizu-Wakamatsu, Japan. It would be located near the JR Aizu-Wakamatsu Station and offer karaoke, bowling, and light sports. Fast food restaurants would rent space on the first floor. The roles of group members like the president and marketing director are outlined. Guidance is requested in launching the business and the author asks to become a stockholder.
The document proposes starting an amusement business like Round 1 in Aizu-Wakamatsu, Japan. It would be located near the JR Aizu-Wakamatsu Station and offer karaoke, bowling, and light sports. Fast food restaurants would rent space on the first floor. The roles of group members like the president and marketing director are outlined. Guidance is requested in launching the business and the author asks to become a stockholder.
The document proposes starting an amusement business like Round 1 in Aizu-Wakamatsu, Japan. It would be located near the JR Aizu-Wakamatsu Station and offer karaoke, bowling, and light sports. Fast food restaurants would rent space on the first floor. The roles of group members like the president and marketing director are outlined. Guidance is requested in launching the business and the author asks to become a stockholder.
1. Submit individual Sections
Development Exercise #1 (Due Week2):
Individual Roles in the Assignment Group:
Group member : s1170017 Shunsuke Komata
s1120020 Shu Sato
s1170021 Yumi Sato
s1100028 Yuya Tamaru
1. INFORMATION RESEARCHER
A. Qualifications Duty place
Working hours A holiday
Service name
salary Is going to adopt it; the number of people
A company motto An event
What do you make?
B. What kind of company do you want to make it?
business software
Small business software
Office suites such as household account book software and Microsoft Office or
OpenOfficeare included.
Middle scale business softwareSmall business software
Office suites such as household account book software and Microsoft Office or
OpenOfficeare included.
Large-scale business software
Enterprise resource planning, enterprise contents management (ECM), business p
rocess management, product life cycle management.
A digital dashboard
It is displayed that the business data is summarized (For instance, KPI etc. are used), and the situation
of the business is understood at one view.
OLAP
A large amount of data is analyzed from various viewpoints, and the managerial
decision-making is supported.
Data mining
I extract information from a large quantity of data and clarify a tendency and
the pattern that I did not understand till then. There is various mining techn
ique suitable for the extraction of each pattern.
2. CONTENT ORGANIZER
Hello,
Our company make small business software.
2. We want to do the sentence of various forms and software development with the compatibility.
The candidate with more experiences and more competence are more welcomed.
Thank you for taking the time to read, I looking forward to your response.
Yumi Sato
Account Manager, Aizu Business Software Company(ABSC)
(XXX)XXX-XXXX
3. PLAN DEVELOPER
week3
My Group A members are
s1170003 Maki Ikeda
s1170017 Shunsuke Komata
s1170021 Yumi Sato
s1170028 Yuya Tamaru
Email
3. From:Group A
To:John Brine
Date:2010.April.26th.
Hello, Professor Brine.
We write this email to explain our sushi company I stand.
The sushi has demand to a Japanese.
Furthermore, it is popular with foreigners recently.
At first we look for a sponsor. And we collect capital.
We build the first shop near a port and an international airport.
And we enlarge the branch in the whole country from there.
The first person is management.
The second person secures the place.
The third person does materials supply.
The fourth person looks for a sponsor.
Can we are opposed to the company doing the same thing?
Sincerely,
Internal memo
From:Group A
To:John Brine
Date 2010.April.26th
A. What business will you be in? What will you do?
We are in a company called the restaurant.
B. Mission Statement: Many companies have a brief mission statement, usually in
thirty words or less, explaining their reason for being and their guiding
principles. If you want to draft a mission statement, this is a good place to put it
4. in the plan.
The visitors are Gods.
With the smile that a visitors comes for once again.
C. Company goals and objectives:
We want to become the best shop in the area.
Furthermore, We open a chain in the whole country and make it the company
which follows for dozens of years.
D. Business philosophy:
The freshness and a smile.
E. To whom will you market your products?
The sushi fan of a Japanese and the foreigner.
F. Describe your industry. Is it a growth industry?
When a cooking ingredient has difficulty with acquisition, we secure the route
which is in the hand particularly.
G. Your most important company strengths and core competencies:
What factors will make the company succeed?
A smile and a motivation.
What do you think your major competitive strengths will be?
The freshness.
What background experience, skills, and strengths do you personally bring to
this new venture?
background experience.
5. Week4
My Group A members are
s1170003
s1170017
s1170021
s1170028
1
A
http://asiavanderbilt.com/design.html
http://www.kobebeefblog.com/2009/09/sushizanmai.html
http://paranstudio.com/images/WBPT-portfolio/prints/3sushi_brochure1out.jpg
B
1Because a design is beautiful
2Because they were gathered up
3Because they look delicious
4Because they ware explained in detail
5Because we wanted to look and go.
C
Our group should use these reference articles to make a web brochure.
D
The making of sushi
Organizer
2
6. A
A company introduction and the making of sushi.
B
A procedure made with sushi
The advertising of the company
Business hours
ingredients of the sushi
A stocking place
C
A procedure made with sushi
The advertising of the company
Business hours
ingredients of the sushi
A stocking place
D
To have a reader understand a good point of the sushi
3
A
http://www.slideshare.net/s1170017/week4-4044477
B
C
A procedure made with sushi
The advertising of the company
Business hours
7. ingredients of the sushi
A stocking place
D
The freshness of the sushi
The price of the cooking ingredient
How do you publicize it?
Week6
A.
http://www.startupbizhub.com/how-to-start-japanese-restaurant.htm
http://www.125aday.com/books/361/business-plan-japanese-restaurant.cfm
http://www.thefinanceresource.com/free_business_plans/free_sushi_restaura
nt_business_plan.aspx
B.
Because it was easy to look.
Because I said it in detail.
Is there it in a theme?
Because a list appeared.
Because I thought that I served as a reference.
C.
We are useful for the way of writing. And We can refer to the items, too.
D.
Excecutive Summary
Company and Financing Summary
Products and Services Overview
Strategic Analysis with current research!
Marketing Plan
2.
A.
BUSINESS PLAN!!
B.
Excecutive Summary
Company and Financing Summary
Products and Services Overview
Strategic Analysis with current research!
Marketing Plan
Personnel Plan
3 Year Advanced Financial Plan
C.
8. 1. Company and Financing Summary
2. Products and Services Overview
3. Strategic Analysis with current research!
4. Marketing Plan
5. Personnel Plan
D.
We describe all the plan contents and turn on explanation later first.
Because I wanted to explain the main point to a reader intelligibly.
9. Sushi Company
Business hours AM10:00~PM9:00 without holiday
How to make sushi
1.Prepare the ingredient
2.take the rice by the right hand. and make good form.
3ride a fish on rice.
4.grasp a fish and rice together.
5.Completion!
price of the sushi
All 100 Yen !!!
Company introduction
history
Establishment of a business 300 years.
business purpose
We want everybody to eat delicious sushi !!
Business contents
The management of the restaurant.
The processing of foodstuffs and sale.
The main office location
Fukusima
The number of employees
500 people
campaign
All 10percent off !!!
June ~ July
10. Business Plan of sushi company
Follow the links to find information about each component
I.
Cover Page
1. Name of the business
restaurant
2. Address
Fukusima - Aizu
3. Telephone number
090 XXX - XXXXX
4. Name of Owner(s)
Super Manager
5.Logo (A professional, attractive logo can be used to dress up the cover
page)
we like sushi !!
II.Executive SummaryIII.
This is very important, tell the reader what you want. Be clear and specific of
what you're asking for. The plan's primary purpose is to explain the operation of
the business. Your objective should be clear to the readers. However, you should
prepare the Executive Summary after you have prepared all other materials.
The following should be included in your Executive Summary:
A. Company name and type
super sushi time restaurant.
B. Goals or objectives of the plan
A national chain
11. C. How the plan will be implemented
11:00 ~ 22:00
D. Effect of the plan on the business
wide guest can be taken from the adult to the child.
A. Name of the business and the legal for of operation, e.g., sole proprietorship.
Eight sushi chestnut Co., Ltd.
B. Amount of money needed
1000,000 yen
C. How the money will be used
fish
D. Effect of the money on the business
We are concerned whether I can offer a fish of the good freshness.
Description of the Business
1. What your business is, or will be if it is a startup situation?
I find the good fish. I look for a sushi craftsman.
2. How you plan to run it?
We begin with one store. We make it the best sushi bar in the area.
3. Why you think it will be successful?
Because a foreigner likes sushi recently, too.
There is a person eating sushi widely.
Industry Analysis
• Is it a fad?
The sushi is stable widely and is popular.
• Is it seasonal?
The popular items are different by a season.
• Is it increasing or decreasing?
increasing.
• Does it simply grow with the population?
If there is a delicious fish, the sushi industry grows up.
12. • Is the market always there, always the same?
Always the same.
• What are the factors affecting the growth of the market, and of market share?
Because it is a Japanese tradition dish.
• Where are they located?
Japanese various places and specific foreign countries
• How large is the market?
It has advanced in Japan to foreign countries.
• What are their characteristics?
The tradition of Japan dish.
• What percentage of that market is the business' share?
60%
• Who are the potential customers for the business' product or service?
People in the world who is sushi lover
Vision Statement
First of all, one store management is started by the little capital.
Next, it makes it to the best sushi shop in the region.
The second store is built when there is no deficit.
I want to be going to advance to all Tohoku in five years.
Vision Trigger
It is good sushi good smile good feelings for the customer!!
Mission Statement
The store is set up in the convenient place where it can go soon.
A cheap, delicious sushi is offered.
Business Objectives
Shop where a lot of numbers of guests exist in region.
Marketing
Product:
First of all, it goes to the market in Japan every morning. A good fish is found and it makes it to
the material of the sushi. And, everything is made good food.
Price:
Roughly 100 yen. It is 200 yen in the good one.
Place:
Place near market and Place that customer visits easily.
Promotion:
13. CM of the company is broadcast. It puts on the advertisement.
Competitive Analysis
kappa sushi , heiroku sushi ,genki shshi , sushi onndo
Legal Structure
1. Type of legal agreement: Corporation, Sole Proprietorship, Partnership.
Corporation
2. Who owns the firm's property?
Super manager
3. The rights, duties and powers of the firm's officers and employees.
President and sushi workman
Management Expertise
1. Personal history including education.
There is love to sushi
2. Related work experience.
There is particularly no it
3. Salary, duties, and responsibilities of key personnel.
50,000 a month
4. Outside resources available to the business.
The sushi can be gripped.
Support Personnel
The sushi lover is satisfied.
Financial Information
VII
Summary
The sushi lover is satisfied. It aims at conveyor-belt sushi. However, the quality of the sushi is not
lowered. It makes an effort to offer the best food for 100 yen a plate or 200 yen. Management is
started from one store first. It extends one's journey to the whole country when it is possible to get on
the right track afterwards.
Supporting Documentation
noting
14. week8
my group "A" members are
s1170003
s1170017
s1170021
s1170028
1
A.
http://www.howtobooks.co.uk/business/reports/feasibility.asp
http://www.ehow.com/how_5554221_write-feasibility-report.html
http://www.kappa-create.co.jp/company/ir_report.shtml
B.
first the method of how to write report appears.
second the example of how to write report appears.
third it was a design to be able to refer to.
fourth there were a lot of examples.
last the company which I referred to is a company with the results.
C.
A way of writing is good. So I am useful when I gather it up.
D.
Step1
Create a summary giving an overview of the report.
Step 2
Create a glossary of terms that will be used within the report.
Step 3
Write an introduction that tells the purpose of the report.
Step 4
Discuss all alternatives and options.
Step 5
Write a conclusion summarizing the entire report and what decision was made from the conducted
research.
Step 6
Write recommendations that give your final solution or opinion.
Step 7
Provide references citing all sources from your research.
Step 8
Write an abstract that includes the problem, methods, conclusions and results of your report. Since
this is a stand alone document, be complete and concise. This will entice the reader to continue on to
the actual report.
Step 9
Place the abstract at the beginning of your paper before the introduction.
Step 10
Create an appendix siting extra information about the report such as books and websites.
2
A.
Write "Feasibility Report" intelligibly.
B.
1. Abstract
2. Summary
3. Contents list (including a separate list of illustrations)
4. Glossary
15. 5. Introduction (purpose and scope)
6. Discussion (the main body providing the evidence - use appendixes if necessary)
7. Conclusions (flowing naturally from the discussion)
8. Recommendations (flowing naturally from the conclusions)
9. References (if necessary)
10. Appendixes (see section 6).
C.
1. The general condition of the business
2.Income statements.
3.The situation of stocks.
4.A company profile.
5.The facilities of the shop.
D.
1. Abstract
2. Summary
3. Contents list (including a separate list of illustrations)
4. Glossary
5. Introduction (purpose and scope)
6. Discussion (the main body providing the evidence - use appendixes if necessary)
7. Conclusions (flowing naturally from the discussion)
8. Recommendations (flowing naturally from the conclusions)
9. References (if necessary)
10. Appendixes (see section 6)
C.
http://www.slideshare.net/s1170028aizuman/week8-4434148
week9
A
To introduce a taste of the sushi into not only the country but also the foreign countries.
Reasons
1.Because it is Japanese tradition food.
2.And the sushi uses various cooking ingredients as well as a fish.
Therefore, it is liked as well as any people regardless of age or sex by many people.
3.There is a machine carrying sushi before a visitor in sequence.
Therefore, it is felt pleasure in choosing you.
4.In our company, We take in the idea that the other companies do not have.
It is a dismantling show of the fish.
So we include an element of the entertainment.
5.We take in a delivery system of the sushi.
So it comes to be eaten delicious sushi even if a visitor does not go to visit the shop.
B
/required permissions/
At first we submit a patente application. And we pay 16,000 yen for a permission application fee.
Then, it is necessary to submit a report of food hygiene person in charge election.
Therefore, We can comparatively simplify it.
/human resources/
In our company, We employ a professional chef of the sushi.
Therefore it is necessary to headhunting the chef of some sushi bar.
It is not a simple thing. When you were not able to do headhunting, We make
16. an institution in a company and must do a study to make delicious sushi.
/machines/
It is necessary to get the conveyer which is a machine of the belt-conveyor sushi. However, the price
of the conveyer is very large, and acquisition is difficult. Therefore, a financial problem occurs. This
is very difficult.
C
1.A financial problem buying a conveyer employing a chef of the sushi for occurs.
2.A problem where cost the setting place of the shop.
3.The problem that how advertise a sushi bar.
D
a.
Working hours 7:00~23:00
Business hours 10:00~21:00
b.
One dish 100yen~500yen
c.
The neighborhood of an airport and the port.
d.
Freshness.
Inexpensiveness.
A professional chef makes sushi.etc...
week10
1.
A.
http://www.swiss-miss.com/2010/01/sushi-etiquette.html
http://eugeneciurana.com/musings/sushi-eating-HOWTO.html
http://homepage3.nifty.com/maryy/eng/howtoeat.htm
B.
In right how to eat sushi and etiquette appearing.
Because it is explained a procedure later.
Because careful information is written.
A layout was good.
The useful knowledge appears and is interesting.
C.
Because a procedure is written finely, this sentence helps a part becoming basic.
In addition, it becomes the reference because the layout is steady.
17. D.
(Fingers)
When you eat by your fingers, pick up a piece of nigiri at the both side with
your two fingers, thumb and middle, and simultaneously lift up the far side top
to this side by the index finger, and turn it upside down. Then dip the fish side
to soy sauce, and next, twist your wrist to turn the fish side up and face to you.
Alternatively do as the same way as by chopsticks. To eat, bring the nigiri to
your mouth, throw it into your mouth in a way that the fish side touches on your
tongue, and this is a recommendable direction in nigiri-eating.
2.
A.
Designing Instructional Guide
B.
How to eat sushi
>Choosing a Sushi Restaurant
>How to Order Your Food and Drinks
>The Details of Enjoying Sushi
>What to Order
>eat sushi
C.
1.Choosing a Sushi Restaurant
2.How to Order Your Food and Drinks
3.The Details of Enjoying Sushi
4.What to Order
5.eat sushi
D.
At first I begin with the selection of shop to eat delicious sushi. And We finally
write how to eat delicious sushi.
18. Week11
A.
Our company is a sushi company.
I treat the sushi of many kinds.
I explain next, the way of the offer.
We do belt-conveyor sushi.
The belt-conveyor sushi is to have it carries away sushi in front of a visitor in
sequence and take the favorite sushi of the visitor.
In addition, we have a professional person make sushi in our company.
By it, we can offer delicious sushi to the visitor.
I think that we want foreign people to eat. Therefore I write notation in not only the
Japanese but also the English.
B.
At first rice and a fish are necessary to make sushi.
The rice wants to use a delicious thing. So we use the rice in accord with sushi. It is
old rice.
In addition, we want to offer the fish to the customer in a fresh state. So we go to the
market regularly. And we obtain a good fish. It has good thing in season.
C.
At first we teach where in the shop customer sit.
we teach the way of the order next.
19. And we show the person who does not understand how to eat it.
In addition, we teach a way of the payment.
We explain a kind of the sushi.
D.
It does not apply to it.
E.
Yes, there is it.
F.
We make helpline. In addition, we make the FAQ. We make the shop which is kind
to a customer.Naturally we take in the words of many countries in our company. We
put 4 languages.
It is Japanese, English, Chinese, Korean.
G.
We can answer the question of the customer than telephoning the phone number of
the company.