Business Plan Fast Food

Partie : Etude financière 1/Evaluation des besoins en fonds de roulement 2/Calculs d amortissement 3/Plan de financement initial 4/Compte de résultat prévisionnel 5/Calcul de la VAN 6/Indice de Profitabilité 7/Plan de trésorerie Plan de financement à Trois ans Conclusion Remerciements Nous remercions Dieu tout puissant, mais également Ariane Faria KOUMBA RASSOUL. Fiche

UNIVERSITÉ DU LITTORAL CôtE D’opale Pôle Lamartine Master 1 & 2 Marketing International [pic][pic] Business Plan d’une franchise quick MASTER 1 AFFAIRES INTERNATIONALES ET INÉNIERIE ÉCONOMIQUE Parcours Logistique et Transport I. Présentation du projet : 4 I.1. Le Groupe QUICK : 4 I.2. Implantation d’un Quick dans l’agglomération de Saint-Omer : 4 II. L’étude de Marché : 5 II.1. L’environnement : 5 II.2. L’Offre : 6 II.3. La demande : 6 II

is differentiated from an amusement park by its various 'lands' devoted to telling a particular story. These lands are characterized by the idea that the immersive environment they create contains architecture, landscaping, stores, rides, and even food that support a specific theme. Also, a single themed attraction by itself does not qualify an amusement park as a theme park. It takes a multiplicity of elements in a common area to define a “land”, and numerous lands to constitute a theme park. The

restaurants and limited fast-foods which is the opposite in the other parks; nevertheless, while adapting its concept to the requirement of the country, Disney made a mistake. Indeed, the park entry being too expensive and the lines too long, visitors preferred to eat faster. They fixed this problem while creating more fast-foods which are faster and less expensive like in the United States and Japan. In the United States, people used to eat in fast-foods and know the food but in France, they are

Table des matières Exemple de Business Plan................................................ 1 I. LA PRÉSENTATION DU PROJET................................... 5 I.1 Le concept...................................................... 5 I.1.1 Les besoins de la clientèle..............................5 I.1.2 Un concept innovant.................................... 5 I.2 la genèse de l’idée............................................ 5 I.3 Les fondateurs................................................ 6 I

of Asia Pacific, Middle East and Eastern Europe. These countries are considered as emerging markets where the franchise business format can constitute a source of know-how and technologies in terms of production, management and marketing. This article offers a general review on the development of franchising in Asia and concentrates on the possibilities of developing this business method in Vietnam, which is one of the largest emerging markets in Asia after China and India. The advantages, the challenges

Hind EL AOUFI [pic] RAPPORT D’ECHANGE UNIVERSITY OF TEXAS AT AUSTIN- RED MC COMBS SCHOOL OF BUSINESS Janvier-Mai 2007 [pic] [pic] TABLE DES MATIERES I. PREPARATIFS 5 1. Procédure administrative à suivre: very very compliqué 5 2. Choix du logement 5 3. Transport 6 II. LES COURS 8 1. International Trade 8 2. Leadership Issues 8 3. Corporate and Social Responsibility 9 4. Contemporary Issues in Marketing 9 III.

INTRODUCTION La restauration rapide (ou encore fast Food) est un mode restauration dont le but est de faire gagner du temps aux clients en leur offrant un service rapide de qualité et à moindre coût par rapport aux restaurants traditionnels. Les plats servis sont le plus souvent des hamburgers, des frittes accompagnés de soda ou de divers jus. Ces lieux si privilégiés de nos jours n’offrent pas seulement un repas à moindre coût, c’est aussi un endroit de détente, de rencontre, pour se retrouver

inherent risks of the sector of activity 4 1 - PESTEL framework 4 2 - Porter Analysis 5 3 - Other risks 6 2 – Key factor of success 9 3 - Draft of management report with indicators 12 Conclusion 16 Bibliography 17   Introduction A food supermarket is a retail store selling of foodstuffs. There is a presentation of some key data by sector of activity. CHIFFRES CLES PAR SECTEUR D'ACTIVITE Entreprises Personnes occupées Chiffre d'affaires HT (M€) Valeur ajoutée

Hôtellerie Restauration/Ingénierie et Gestion des Systèmes Alimentaires Bachelor of Hospitality and Tourism Management (Hons) Hotel and Restaurant Management/ Management and Engineering of Food Systems Specialization (PRO/IGSA) PROJET TUTORÉ The French food products in Malaysia, a study of the marketing mix in food service Étude élaborée par Presented by Elsa Bastianelli Date November 2009 Sous la direction de Under the direction of Mister Frédéric Bouchon UFR DE LANGUES, LITTERATURES