Jose’s authentic mexican restaurant
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The document discusses Jose's Authentic Mexican Restaurant which is experiencing declining tip amounts and customer dissatisfaction due to poor food quality and long wait times. The restaurant seats 58 customers and has a menu of 23 entrees made from 8 base stocks. During peak times, it can take over 20 minutes for meals to be delivered and 45 minutes for customers to be seated. The document recommends focusing on customer satisfaction by delivering food as promised, maintaining cleanliness, conducting surveys, and using tools like cause-and-effect diagrams to improve processes and quality.
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Marketing research project conducted for Pizza Hut Pakistan as part of MBA Marketing Research course final project.
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What is Service Quality in the hospitality industry (i.e. restaurants). How can you improve it als "just a waiter" ?
Busniessproposal for beach view restaurent
1) The document proposes opening a beachside restaurant in Chennai to take advantage of the lack of hygienic food options and attractions at the beaches. It would have beach views, hygienic snacks, and activities for kids.
2) Market analysis shows Indian consumers have more disposable income and prefer eating out. Beachgoers want cleanliness and are willing to pay over Rs. 1000 for good food and maintenance at the beach.
3) Financial projections estimate startup costs of over Rs. 16 lakh for construction, staff salaries, equipment, and materials. Monthly costs are estimated at over Rs. 90,000 with revenue targets of Rs. 25,000 per day.
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Findlay Evans Waterproofing with AIW - Article November 2017
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Advancing Waterproofing Expertise with AIW
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The course covers essential topics, including product selection, surface preparation, and the importance of basement waterproofing. Paul Evans highlights the recurring problems seen in the industry, where inadequate training and oversight lead to significant issues, from retaining wall waterproofing to lift pit waterproofing.
In response to these challenges, the AIW is developing a "Below Ground Waterproofing Standard" specific to Australia, inspired by UK standards. Paul Evans calls for industry-wide collaboration to ensure the standard encompasses diverse methods and materials, ultimately enhancing the quality and longevity of waterproofing work.
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Findlay Evans Waterproofing with AIW - Article November 2019
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Floor Waste Requirements for Bathrooms in Australia
Waterproofing Melbourne and the entire construction industry must stay updated with the latest amendments to the Australian Standard AS3740 and the National Construction Code (NCC). Recent changes emphasize floor waste requirements and fall requirements in bathrooms, which are crucial for maintaining high standards of commercial waterproofing and other waterproofing practices.
Scope
The amendments clarify the waterproofing of wet areas within residential buildings across various states, including New South Wales, Queensland, and Western Australia. The NCC, a performance-based code, includes Volumes 1 and 2 (Building Code of Australia) and Volume 3 (Plumbing Code of Australia).
Legislation Overview
The NCC provides the minimum necessary standards for safety, health, sustainability, and amenity in building and plumbing legislation across Australia. It is divided into performance requirements and allows for compliance through Deemed-to-Satisfy Provisions or alternative solutions.
BCA Volume 1
F1.7 Waterproofing of Wet Areas: Ensures wet areas in buildings are adequately waterproofed to prevent damage and maintain safety.
F1.11 Floor Grading: In Class 2 or 3 buildings or Class 4 parts of a building, bathroom or laundry floors located above a sole occupancy unit or public space must be graded to prevent water spillage.
BCA Volume 2
Performance Requirement P2.4.1: Addresses waterproofing of wet areas in Class 1 and 10 buildings, specifying that these areas must meet specific performance criteria to ensure effective waterproofing.
Floor Waste and Grading Requirements
The NCC Volume 1 and 2, along with the Australian Standard, provide performance requirements for waterproofing elements in wet areas. However, the BCA Volume 2 does not mandate floor waste installation in Class 1 buildings, such as single dwelling houses, except for rooms with wall-hung urinals. The floor in these buildings does not need to be graded to a floor waste gully, even if one is present.
In contrast, Class 2, 3, or 4 buildings with bathrooms or laundries located above other sole occupancy units or public spaces require floor waste installations to prevent water from entering the spaces below. The floors in these areas must be graded to the floor waste.
Importance of Compliance
Compliance with these standards is critical for preventing waterproofing failures, which can lead to significant post-construction issues, including structural damage and health hazards. Ensuring proper waterproofing in areas like basement waterproofing, retaining wall waterproofing, and lift pit waterproofing is essential for the longevity and safety of buildings.
The Role of Training and Education
Paul Evans highlights the importance of ongoing training and education in the waterproofing industry. By staying informed about legislative changes and best practices, professionals can improve the quality of their work and reduce the risk of defects. ICS (Industrial Control System) Cybersecurity Training
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Discover the Art of Outdoor Spaces: Landscape Architects in Melbourne
Melbourne's premier landscape architect specializes in creating sustainable, innovative outdoor spaces. Renowned for blending natural beauty with functional design, they transform urban and residential areas into breathtaking landscapes. Their expertise spans gardens, parks, and public spaces, ensuring each project harmonizes with its surroundings while enhancing aesthetic appeal and usability.
Findlay Evans Waterproofing with AIW - Article October 2018
Findlay Evans Waterproofing with AIW - Article October 2018MELBOURNE Commercial Waterproofers - Findlay-Evans Waterproofing
The construction industry is undergoing significant changes, particularly in waterproofing. Poor practices have caught the attention of regulators, and changes are coming soon. AIW will keep members informed about these developments. We aim to eliminate subpar contractors who compromise the industry with inadequate work.
Everyone makes mistakes occasionally, but persistent issues arise from those who consistently cut corners, using insufficient materials in unsafe conditions. These practices must end.
Summer Waterproofing Challenges
As summer approaches, common questions arise regarding membrane application in hot or humid conditions:
Is it too hot or humid to apply a membrane?
Will blistering occur?
How to address blistering if it happens?
Should a warranty be issued for such membranes?
Applying membranes in inappropriate conditions often leads to failures. It’s crucial to consider the long-term repercussions of these decisions. Consult your membrane supplier for guidance and ensure you ask the right questions. Industry peers are often willing to help.
Project Reference: QLD Public Hospital
Overview
Property Type: QLD Public Hospital
Contractor/Applicator: Waterstop Solutions
Testing: International Leak Detection Australia (ILD)
Category: Membrane Renewal
Products Used: A specialized bitumen-modified highly flexible waterproofing membrane installed in multiple layers over a moisture barrier primer system.
Project Details: The project involved renewing the waterproofing membrane on two leaking concrete tanks, critical for the hospital’s fire sprinkling system. Challenges included identifying all leaks and adhering to noise and downtime restrictions. The solution involved thorough surface preparation and the use of a compatible, highly flexible membrane, ensuring long-term effectiveness and compliance with Australian Standards.
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Discover the Art of Outdoor Spaces: Landscape Architects in Melbourne
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Findlay Evans Waterproofing with AIW - Article October 2018
Findlay Evans Waterproofing with AIW - Article October 2018
Jose’s authentic mexican restaurant
- 1. Jose’sAuthentic Mexican Restaurant Team No 3 Chandrayee Ghosh (22) Disha Bhadoriya (32) Deeksha Kalway (1019) Daipayan Das (26) Laxmi Chiddarwar (1016) Nishita Deshmukh (30) Sumit Kumar (109)
- 3. Introduction Traditional Mexican Restaurant Located in New England in a grown-up business district on the edge of a large metropolitan area Offers a reasonably broad range of Mexican food Interior decoration promotes the Mexican style theme Atmosphere of Joe’s allows for people to have a real taste of Mexican food and Mexican background music Huge crowd on Fridays and Saturdays
- 4. Case Facts • Jose’s is small 58 seats restaurant • Tips have slowly been declining • Menu consists of 23 main entrees which are assembled from eight basic stocks and variety of other ingredients • The usual amount of time needed to complete a meal is 12 mins • During peak times it takes more than 20 min to get the meals delivered to the table • Poor quality of food • Customer dissatisfaction • The customer is usually immediate except for Friday and Saturday nights when waits of as long as 45 minutes
- 5. • Restricted seating capacity • Does not take advance booking • No separate waiting area • Offers limited free off street parking • Degrading quality of food from the external suppliers • Tips have been slowly declining • Employee dissatisfaction • Customer dissatisfaction Issues and Concerns
- 6. How should Quality be defined at this restaurant? Quality is the term used by the customer to describe their general satisfaction with a service or product Quality management is the focus on bringing healthy, safe, quality products and services to the customer Customer satisfaction should be at the top priority for the restaurant Food should be delivered and served as to be what is promised on the menu Service staff should be neatly dressed and greet customers with a smile Personnel should be experienced and trained to accommodate the customer The ambience of the restaurant should match with the Mexican theme décor Cleanliness level should be maintained For improving the quality of food and services they should Six Sigma Improvement model
- 8. What are the restaurant’s costs of process failure? • Appraisal/decision-making costs • Prevention costs • Internal failure • External failure
- 9. Tools for generating ideas Tools for process analysis to assess the situation at Jose's Cause and effect diagram
- 12. Conclusion • Have to keep an eye on where they are going wrong . • Manage quality from the beginning to allow better customer satisfaction. • Quality up = reputation up. • Create a waiting space for more comfort. • Have better raw products for cooking so chef & customers are satisfied. • Increase waiting staff and increase their training
- 13. Learning Therefore, the restaurant should focus on its customers’ needs and requirements, and strive to exceed their expectations. More quality food means more successful business. Time maintenance is a big deal in a restaurant. Customer relationship is important for maintaining a successful business