Analysis of Ritz-Carlton Hotel Company Free Essay Example, 2500 words

The company s quest of providing quality accommodation and service named it one of the best hotels in the world as it consistently reaped awards from prestigious organizations like Forbes, Travel Weekly, Luxury Institute, and Consumer Reports. In 2006, it was awarded the Mobil Five-Star Award and AAA Five Diamond Award (Ritz-Carlton 2007). Ritz-Carlton s market segmentation is reflected in its different product offerings. The company irrefutably utilized geographic, psychographic, as well as behavioral factors in designing their product line. In terms of geographic, it can be noticed that Ritz-Carlton offers accommodation in four key strategic locations tourist spots, business districts, metropolitan, and countryside. The company offers luxurious accommodations in scenic tourists destinations like Bali, Milan, and Barcelona as well as in the business districts of New York, Tokyo, and Dubai International Financial Center. Metropolitan like areas like Seoul and Kula Lumpur as well as the countryside of Florida and Montego Bay are conquered by the pleasure offered by Ritz Carlton (Ritz Carlton 2007). In terms of psychographic and behavioral factors, Ritz-Carlton segments its market by looking at the general and specific interests of its customers. We will write a custom essay sample on Analysis of Ritz-Carlton Hotel Company or any topic specifically for you Only $17.96 $11.86/page

Have you been a victim of phishing Essays - 2115 Words

Have you been a victim of phishing? Many words have been added to the English language from the birth of the Internet. Some of these words have been created from the basis of something in existence and others do not seem to be related at all. The resent topic in the Internet world is phishing, a new type of identity theft that is done directly over the Internet without its victims knowing they are being misled. This issue has been a concern of all who are involved. The biggest worry is how can this be prevented? Definition When you think of the word phishing, without seeing it spelled you think of a boat, a pole and maybe a relaxing time on the lake, but this may be just the opposite. The word phishing when†¦show more content†¦The email will look like it is a real company sometimes with the same logos as on their websites, which will say something to the effect of ‘we need to update your account information’ or ‘your account has been deactivated, click here to re-activate’. When you do not pay attention to the little details, it is hard to see that the email being sent to you is not from the company stated. David Jevans of the Anti-Phishing Working Group said, â€Å"They are so sophisticated, that even computer security experts sometimes have a hard time telling the real ones from the fake ones.† (Phishing for your Identity) The number of phishing attacks has increased tremendously over the last few years. It has been calculated that over the last y ear, phishing scams cost online banks over $1.2 billion; this amount was quite an increase from previous years. (The Facts) History Phishing is a topic that has surfaced recently in news stories but the idea has been around for a while. Most of the time, when phishing emails went out prior to the innovation of copying credible site appearances, it was easy to tell what was a fake email opposed to a true email. Usually, the emails were sent with bad grammar and spelling errors. However, things have gotten more sophisticated with the help of increased technology. (A Brief History) As these phishing schemes become more and more advanced, the number of attacks increases tremendously. The statistics of the number of increases are astonishing,Show MoreRelatedProtecting Yourself from Identity Theft Essay1745 Words   |  7 PagesYou come home late one night after a rough day at work. You’re hungry, tired, achy and all you want to do is lie down. You pick up the mail and notice a letter from a credit card company you don’t have a contract with. Slowly, you open the envelope, not knowing what to ex pect. Suddenly, pure terror fills you as you stare at a bill for over five thousand dollars. You reassure yourself and say this obviously must be some mistake. You never opened this credit card account, but yet it’s in your nameRead MoreIdentity Theft Essay1749 Words   |  7 PagesYou come home late one night after a rough day at work. 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The first case of social engineering could be argued was the â€Å"Trojan Horse† in ancient times in the Trojan War circa 800 B.C.E. according to Homer’s Iliad (www.ancient.eu) or Kublai Khan’s invasion of ChinaRead MoreA New A Malware Virus From The Eastern Europe1183 Words   |  5 PagesJust this past week, a new a malware virus originating from the Eastern Europe was discovered spreading across the United Kingdom recently. Named the â€Å"Peter Pan† virus, it uses a complicated and elaborate phishing scheme to trick victims to opening a very convincing email attachment with the .exe file containing the malware. Because the virus was recently exposed, it is almost completely undetectable by current anti-virus software and â€Å"according to online virus experts Comodo, the detection rateRead MoreTechnology And Its Effect On Society1234 Words   |  5 Pagesa snap of a picture or a click of a button. 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How often do you forget to pay your bills? WithRead MoreThe Privacy Of A Computer System Essay1538 Words   |  7 Pagesâ€Å"You already have zero privacy. Get over it.† Scott G. McNealy CEO of Sun Microsystems Inc. â€Å"Our work to improve privacy continues today.†Ã¢â‚¬â€œ Mark Zuckerberg CEO of Facebook. These are some of the quotes of CEOs of some most prominent and successful companies that have built their businesses by pacifying their customers into giving up their personal information. Human beings value their privacy and the protection of their personal sphere of life. They value some control over who knows what aboutRead MoreNew Growing Trend: Identity Theft859 Words   |  4 PagesWhether you have been a victim of identity theft or not, the author of the article â€Å"Identity Theft Is a Growing Danger† has educated a neutral audience about the different ways identities are stolen. Overall, the article used pathos effectively to support the identity theft claim by capturing quotes from actual identity theft victims and the author utilized scare tactics to inform the neutral audience about the various ways that identity theft can happen and to help protect their identity on andRead MoreSources Of Crime1305 Words   |  6 Pagesthe academic search premier. Using terms such as cyber, cybercrime, cyber security, and multiple terms commonly associated with hacking I was able to find a fairly informative list of tips for helping to protect yourself from the c riminals out to get you on the internet. My second source I found on Opposing Viewpoints in Context, which goes into detail about identity theft along with the different methods used by internet criminals to target individuals. My third source I found on Opposing ViewpointsRead MoreIdentity Theft: Who is at Fault, Consumers, or Credit Card Companies?1104 Words   |  5 Pagesapproximately 10 million Americans every year at a cost of an astonishing $50 billion (2005). Identity theft has been going on for years now and is easily done with the help of today’s technology. According to the Federal Trade Commission, there are six common ways that identity thieves get a hold of personal information. The varieties of methods that are used are dumpster diving, skimming, phishing, changing the victim’s address, stealing, and pretexting (Federal Trade Commission). Once someone’s identity

Menu Evaluation in Restaurants Samples for Students-Myassignment

Question: Discuss about the Menu Evaluation in Restaurants. Answer: Introduction Menu plays a key role in the success of any restaurant. A menu consists of various foods, dishes and wines that a given restaurant offers. Menu presentation matters a lot as the design a restaurant adopt speaks more of the restaurant operations (Ozdemir and Caliskan, p. 9). Some customers can judge a restaurant based on the menu presentation. When preparing a menu therefore, some factors such as scale of function, staff, time, facilities, capital, occasions and type of customers you are targeting should be put into consideration. Menu planning is not an easy task and the management should thereby consider menu psychology, types and the suitability of the developed menu in relation to their target customers (Reynolds et al., p. 6). Putting these factors into consideration can give one a competitive advantage given the field of food services is growing tremendously and competition is very high. A Hereford Beefstouw is one restaurant that has invested much on menu planning. It is located on Hutt Street, Adelaide South Australia and its meals are appetizing and amazing. Many online reviews have commended this restaurant explaining how their services exceeded their expectations. This paper therefore, discusses menu presentation strategies, menu psychology, different types of menu, factors affecting menu planning process and sustainability of the menu based on management decisions. Menu evaluation Menu is a common thing to find in any restaurant. However, the presentation of the menu is key to satisfying your customers needs and wants (Thomas and Mills, p. 5). Creating a memorable menu requires careful planning. Menu is a tool for internal marketing and sales of meals and beverages to the customers. They can be printed and placed on every table on the restaurant or hanged on the walls. Many restaurants also have their menu on their website and due to technology many advertise on restaurant screens. Once a customer reads the menu, it influences on what to order as well as the amount they are going to spend. Strategic planning of the menu ensures appropriate design by putting menu items strategically and thereby maximizing on sales revenue. A Hereford Beefstouw has structured its menu in the most efficient way by indicating various kind of meals they offer, starting from the Starters, Lunch, Main courses, Extras, desserts and coffee as well as childrens Menu. On top of this, they indicate days as well as the hours when they serve every meal including price of each category. For instance, they dont offer lunch on Sundays and therefore, customers can plan themselves hence avoiding wastage of time. The restaurant is shaking the whole Adelaide area by offering Grass-fed meats which is served in a blonde-wood Scandinavian-style space. The restaurant offers quality steak and awesome wines. The design and art is just amazing as they work with renowned designers and artists. Customers can select various meals from their wide range of menu depending on what they want. Types of menu A La Carte Menu- The dishes available are arranged in courses with each meal priced separately. This kind of menu offers the customers with wide range of dishes to choose from. There is waiting time since food is ordered first then cooked. Table Dhte Menu- The set menu comes with set price (Mirzaei et al., p. 777). The courses are limited and every guest is served at the same time thereby reducing wastage and offering faster service delivery. Du Jour Menu- The menu changes daily. Function Menu- It is useful in special occasions such as business conventions, parties and weddings. Finally, the Cyclic Menu offers fixed meals (Cato, p. 577) generally the breakfast, lunch and dinner. Menu psychology A menu should entice your customers while communicating the restaurants personality. Menu engineering therefore becomes an important aspect in dealing with menu psychology. Eye gaze motion has seen the introduction of the golden triangle rule in menu design. Since many people tend to focus on the middle of the menu first before roaming to other areas, meals with high profit margin should be placed here (Yang, p. 1026). Color also speaks volume of words. Colors such as green, orange, yellow and red will capture the attention of the customers. Green is usually associated with fresh foods, orange is known to stimulate appetite, yellow and red are attention grabbers. A Hereford Beefstouw has maximally utilized the secret of psychology in their menu design. They have implemented the psychological ploy known as the paradox of choice in their menu (Johns et al., p. 281). Their menu always has entrees. They also use captive adjectives and lines (for example, farmers and chefs are aware that healthy, happy animals taste better) that feed the customers imagination hence tickling the taste buds. The animals they use for making their meals are 100% grass fed, free range with guarantee of no antibiotics are hormones used. Factors that affect menu planning Despite the fact that qualified chefs are needed to design a great menu for a restaurant, there are some factors that affect the efficiency and success of menu planning. First and foremost, you have to be in line with the government rules and regulations. If government has prohibited sale of a certain meal or drink, then it should not appear on the menu. Social-cultural factors also play a key role in menu planning. You should consider your location and the culture of the people. Peoples taste and preference differ (Rozin, p. 95). Some are vegetarian others prefer a certain food over another. Therefore, the management should have a background information on their customers so as to come up with a menu that accommodates everyone. Aesthetic factors and sustainability Aesthetic factors include; flavor, consistency, color, shape and texture. At Hereford Beefstouw, dishes have been known by many people to have the best flavor, texture and consistency. Reviews online have recommended Hereford Beefstouw for their perfect tasty meals, fully flavored, with great texture and color (Schatzker, p. 3). It has invested in serving the best meals ever with expressional beef in terms of tenderness and flavor. They were the first to introduce dry aged mutton and the meal is super tender, flavored and appetizing. Everything you love about lambs is here and it proves wrong any mutton horror stories you have heard about. Common menu mistakes leading to menu misinterpretation The management should diligently commit themselves in designing the menu as if they are making any other major restaurant investment decision. Inadequate managerial commitment and decisions leads to poor menu design. Hard to read menu due to poor font size selection, font style and background color as well as monotonous design (Magnini and Kim, p. 76) may lead to menu misinterpretation. There are some dishes which should be located in a spacious area to catch the attention. However, you should never overcrowd the menu. Care should be taken to avoid misrepresentation of the menu by vague information such as means of preservation, nutritional claims, brand names and points of origin. Recommendations In their menu design they should use controlled costing so as to catch more attention of the customers. Instead of using $20 for instance, they could use $19.90. This affects the psychology of the customers making them to spend more. They should also use more captivating captions and adjectives on their menu. The restaurant should increase more vegetables on the meals especially on the starters. Due to lifestyle change, many people are turning to healthy eating. It should reduce more advertising of the preservation methods on the menu. Also the restaurant should reduce indication of the source of animals and farm produce. Conclusion If every restaurant considers the menu as the silent salesperson and understand the importance of a properly designed menu, they will invest much in generating a well-crafted menu. Easy to navigate and strategic menu which tickles taste buds of the customers is all a restaurant needs. References Cato, S., 2014. Menu dependence and group decision making. Group Decision and Negotiation, 23(3), pp.561-577. Johns, N., Edwards, J.S. and Hartwell, H.J., 2013. Menu choice: satisfaction or overload? Journal of Culinary Science Technology, 11(3), pp.275-285. Magnini, V.P. and Kim, S., 2016. The influences of restaurant menu font style, background color, and physical weight on consumers perceptions. International Journal oospitality Management, 53, pp.42-48. Mirzaei, N., Mirzaei, N., Niroomand, S., Niroomand, S., Zare, R. and Zare, R., 2016. Application of statistical process control in service industry: A case study of the restaurant sector. Journal of Modelling in Management, 11(3), pp.763-782. Ozdemir, B. and Caliskan, O., 2014. A review of literature on restaurant menus: Specifying the managerial issues. International Journal of Gastronomy and Food Science, 2(1), pp.3-13. Reynolds, D., Merritt, E.A. and Pinckney, S., 2005. Understanding menu psychology: An empirical investigation of menu design and consumer response. International Journal of Hospitality Tourism Administration, 6(1), pp.1-9. Rozin, P., 1996. The socio-cultural context of eating and food choice. In Food choice, acceptance and consumption (pp. 83-104). Springer US. Schatzker, M., 2010. Steak: One man's search for the world's tastiest piece of beef. Penguin. P. 3 Thomas, L. and Mills, J.E., 2006. Consumer knowledge and expectations of restaurant menus and their governing legislation: a qualitative assessment. Journal of foodervice, 17(1), pp.6-22. Yang, S.S., 2012. Eye movements on restaurant menus: A re-visitation on gaze motion and consumer scan paths. International Journal of Hospitality Management, 31(3), pp.1021-1029.