Projet Erasmus+ La classe en action! Échange de bonnes pratiques innovantes dans l'enseignement des langues étrangères. Travail préparatoire pour la réunion en Italie: thème: la classe inversée. Travail préparé par les élèves belges.
Projet Erasmus+ La classe en action! Échange de bonnes pratiques innovantes dans l'enseignement des langues étrangères. Travail préparatoire pour la réunion en Italie: thème: la classe inversée. Travail préparé par les élèves belges.
Le Jumelage Bretteville sur Odon - Glattbach présente ses recettes de gâteaux de noël allemands: https://www.facebook.com/Jumelage-Bretteville-sur-Odon-Glattbach-868256919882056/?ref=hl
Baisers à la noisette
Spitzbuben
Carrés confiture noisette
Biscuit au flocon d'avoine
Boule surprise
Vanille Kiepferl
La Galette Creperie Bistro Bar is a new restaurant concept bringing authentic Brittany crepe cuisine to Seattle. The restaurant will be located in the existing Rosebud Bar & Restaurant space in Capitol Hill, taking advantage of its established customer base. The menu will feature traditional Galette crepes and fillings made from fresh, organic ingredients. Beyond food, the restaurant aims to immerse customers in the culture of Brittany through a curated program of Celtic music and a rotating gallery of art from Brittany and other Celtic nations.
La empresa Crepes and Waffles fue fundada en 1980 por dos estudiantes universitarios en Colombia y se ha caracterizado por ofrecer una experiencia culinaria agradable a sus clientes de manera artesanal y con responsabilidad social. La empresa se enfoca en satisfacer las necesidades de sus clientes potenciales a través de atención personalizada, comodidad y valores agregados para posicionarse como una de las principales opciones de los consumidores.
Le Jumelage Bretteville sur Odon - Glattbach présente ses recettes de gâteaux de noël allemands: https://www.facebook.com/Jumelage-Bretteville-sur-Odon-Glattbach-868256919882056/?ref=hl
Baisers à la noisette
Spitzbuben
Carrés confiture noisette
Biscuit au flocon d'avoine
Boule surprise
Vanille Kiepferl
La Galette Creperie Bistro Bar is a new restaurant concept bringing authentic Brittany crepe cuisine to Seattle. The restaurant will be located in the existing Rosebud Bar & Restaurant space in Capitol Hill, taking advantage of its established customer base. The menu will feature traditional Galette crepes and fillings made from fresh, organic ingredients. Beyond food, the restaurant aims to immerse customers in the culture of Brittany through a curated program of Celtic music and a rotating gallery of art from Brittany and other Celtic nations.
La empresa Crepes and Waffles fue fundada en 1980 por dos estudiantes universitarios en Colombia y se ha caracterizado por ofrecer una experiencia culinaria agradable a sus clientes de manera artesanal y con responsabilidad social. La empresa se enfoca en satisfacer las necesidades de sus clientes potenciales a través de atención personalizada, comodidad y valores agregados para posicionarse como una de las principales opciones de los consumidores.
La empresa Crepes & Waffles S.A. es una cadena de restaurantes colombiana fundada en 1980 que se ha internacionalizado a países de Latinoamérica. El documento analiza el proceso de internacionalización de la empresa, incluyendo su estrategia de expansión a nuevos mercados a través de sucursales propias y su enfoque en la innovación, calidad y servicio al cliente. También identifica algunas áreas de oportunidad como mejorar su presencia en internet y redes sociales para aprovechar mejor el mercado digital.
This document outlines the objectives, mission, vision, and strategy for a proposed mobile restaurant called "Meals on Wheels". The key points are:
- The objectives include keeping food costs below 40% of revenue, expanding marketing in Mumbai to increase customers, providing variety and changing menus regularly based on customer demand.
- The mission is to provide an eclectic atmosphere and excellent, interesting food selection alongside efficient customer service.
- The vision is to be the most recommended healthy and unique food joint.
- The strategy involves being unique and innovative with a focus on quality, satisfaction, varied menu options, reasonable prices, and exceptional taste.
The document discusses opening an international investment team's franchise of a Colombian restaurant chain in Johannesburg, South Africa. It provides background on the restaurant chain, which has 52 locations in Colombia and 14 franchises. It examines the benefits of franchising, including risk minimization and experience from other franchises. The financial requirements for a franchise are discussed, including an initial $167,000 fee. Advantages like brand recognition and trained employees are outlined, along with disadvantages like reduced corporate profit and needing to follow the franchisor's instructions. Johannesburg is proposed as the location due to its size as South Africa's largest city and its hosting of an international franchising fair.
This document proposes a food truck park in Fort Worth to address the lack of a centralized location for food trucks. The park would be nicely landscaped with sidewalks, a pavilion, picnic areas, and other amenities. It is estimated to cost $1.8-2 million but could pay for itself within 3-4 years through vendor fees and other revenue sources. The park would provide an aesthetically pleasing communal space for food, events, and recreation.
This marketing plan presentation was presented by a group of graduate students from Golden Gate University for their Cheese Me food truck business. The presentation outlines the board members and goals of quickly serving customers at a cheap price while building loyalty. A survey showed most customers would buy from a food truck and were willing to spend $2-5. The marketing strategies section details approaches for placement, product, price, service, supply chain, integrated marketing communications including social media, and public relations such as food reviews and festivals.
Comprehensive business plan for a sustainable food truck.
I created this plan for my MBA in Sustainable Business. While the business never came to fruition, I hope it may inspire some of you to venture to start your own food truck business. Just make sure it is sustainable! :)
Food trucks are a booming business in the US. There seem to be more than one on every corner. If you're looking at starting your own food truck business then this guide is something you'll want to read.
The document summarizes research conducted on food truck businesses in Pune, India. It included surveys of 125 members of the public and interviews with 6 existing food truck owners. Key findings include:
- The target customer age group is 18-32 and food trucks should focus on providing quick, affordable options.
- Existing food trucks have been in business an average of 4 years and are generally satisfied with their sales. However, some noted online food delivery is a threat.
- Gaps in the current business model include a lack of diversity in staff, small truck sizes limiting variety, minimal marketing, and inadequate customer facilities and hygiene practices. The research provides suggestions to address these gaps and improve the food truck business model.
Muestra de recetas realizadas por el alumnado de 3ºESO A, con la profesora de francés Dori Encinas, como actividad de vivir y sentir el patrimonio resaltando la gastronomía de la localidad.