Food Packaging Needs To protect food products from outside influences and damage, to contain the food, and to provide consumers with ingredient and nutritional information (Coles 2003). Secondary functions are: Traceability, convenience, and tamper indication. These secondary functions are of increasing importance in todays market. The goal of food packaging is to contain food in a cost-effective way that satisfies industry requirements and consumer desires. While at the same time it maintains food safety, and minimizes environmental impact.
The cheesecake factory has an optimal level quality control because of the kitchen manager. Now this is an intriguing part, the kitchen manager’s job is to evaluate food. The benefit of this is when the portions of the food are standardized it will be automated. With this they are able to determine the amount of food being using in each dish thus being able to calculate the cost. They are not only able to control the quality of the food but also standardize the food which is crucial to the business.
Food quality is the quality characteristics of food that can be accepted by the consumers. This is including the external and internal factors. For the external factors are the size, shape, color, gloss and consistency as appearance also the texture and flavor. And for the internal factors are chemical, physical and microbial aspects. Quality food must have good food manufacturing requirements, because there must not have contamination during the manufacturing process.
INTRODUCTION : Labelling is a subset of packaging. Sellers need to label their products. The label may be a simple tag attached to the product or an elaborately designed graphic that is a part of the package. Label is the primary point of contact between the producer and the purchaser and should be thought of as an integral part of the producer’s marketing plan and Food Labelling serves as a primary link of communication between the manufacturer or packer of food on the one hand and distributor, seller, and user or consumer on the other hand. It is not just a piece of paper stuck onto the container but should be an expression of a number of important decisions that have been made about marketing.
Business Concept: The proposed business plan is a retail business and its focus is to develop and maintain a food chain, which is both healthy and hygienic so that it will help the customers with the issues regarding their health and this place will provide them a healthy environment for them to enjoy. The business model followed here is to fulfill the expectations of the customers. Starting a new business venture depends upon the cooperation between the entrepreneurs and their relationship with the investors (Kaplan & Norton., 2001). The nature of the business is to provide the customers with the best quality of food and at the same time make sure that whatever they are eating is healthy and delicious. The target audience of this food chain
The term food safety and hygiene usually refer to particularly the practice that prevent the microbial contamination of food. food safety is a closely related but broader concept that means food is free from all possible contamination and hazards the terms may be used interchangeably. food hygiene is creating and maintaining hygiene and healthy condition for the production and consumption of the food that we eat. We should have to give more emphasis on good food practises, in home as well as and more on hospitality industries so that we will save from food diseases. which food is contamination from microorganisms but sometimes we do never consider that food is dry or wet.
The product labels itself play important factors of the communication process between manufacturers and consumers. Food labels plays a key role to become a medium for informing consumers about product features, including those addressing nutrition, safety, handling, use, and disposal (Zou, 2011). Other factors other than demographic characteristics that influence the choice of foods are product’s attributes such as price and taste, information obtained from the label etc. The ability to choose foods based on information obtained on its label requires knowledge and ability to read understand and interpret the information (Sunelle et al, 2010). Therefore, the function of language in the food labelling is important to comprehend the
From the “Measuring the bullwhip effect in the supply chain” research paper, (Fransoo & Wouters, 2000) had discussed about the measurement of the bullwhip effect by a project so called SNEL. Throughout the project, they had identify that a correct measurement should start with investigate the problems caused by demand amplification and assess which method can reduce the amplification of bullwhip. The SNEL project was experiences and conducted in a food industry; where it was two chains of convenience foods which are salads and ready-made pasteurized meals. (refers to diagram 1) The food are produced and being manufactured by both supplier A and B, the product is produced in both chains and stored at single manufacturing site. After that, the product was cross-docked at a third part logistics service provider or stored at a regional distribution center of a supermarket chain and lastly transport to the retail
Wing Zone uses fresh and hygienic products to occupy a clear and desirable place in the minds of target customers. Marketing Mix Product Product options offered by a restaurant are very important. At Wing Zone, there is a wide variety of dishes suitable for both vegetarians and non-vegetarians. Price The customers’ perception of value is an important determinant of the price charged. Wing Zone customers should get what they pay for or they won’t return.
The disadvantage of the KFC is that they have to bear in mind what consumers will think of their products, and that can be benefit them. • Impact on competiveness reputation and public image This is to enhance the competitiveness in the market by using the total moral concerns. KFC Company will have to consider products, energy, place of work and service