The Transformation Of E. Coli - 885 Words

Jack Dildabanian Ms. Buckley Genetics 11/6/15 The Transformation of E. coli using the plasmid GFP Purpose: The purpose of this lab is to observe bacterial growth under various conditions including the transformation of bacteria; to understand how the process of transformation occurs. Background Information: Transformation is the â€Å"process by which the genetic material carried by an individual cell is altered by the incorporation of foreign (exogenous) DNA into its genome† (MedicineNet.com, â€Å"Definition of Genetic transformation†). Transformation in bacterial cells occurs when the cell incorporates DNA into its genetic material. Bacteria cells that have the ability to take up DNA are called â€Å"competent.† In a lab setting, this is encouraged by placing the mixtures of transformation solution and plasmid DNA on ice, then rapidly transferring them to a hot water bath for about fifty seconds, and then placing them back on ice again. This procedure is called heat shock and increases the permeability of the cell membrane to DNA. The agent which the new genetic material is incorporated into is the bacterial plasmid. A plasmid is a circular deoxyribonucleic acid (DNA) molecule that replicates independently of the bacterial chromosome and o ften permits a bacteria to gain resistance to an antibiotic. Recombinant plasmids are those which have DNA from two or more sources incorporated into a single plasmid. To make recombinant plasmids, two different plasmids are cut with the sameShow MoreRelatedGenetic Transformation Of E. Coli1166 Words   |  5 PagesGENETIC TRANSFORMATION OF E. COLI WITH pGLO AS A VECTOR USING THE HEAT SHOCK METHOD Katelyn Brown, L07 Introduction: Escherichia coli is a small, usually harmless bacterium that commonly resides in human intestines. First discovered by Theodor Escherich in 1885, it has become a widely used organism in the science world. 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Understanding the Impact of Green Marketing on Blue Star Philips Co Research Proposal

Essays on Understanding the Impact of Green Marketing on Blue Star Philips Corporate Strategy Research Proposal The paper â€Å"Understanding the Impact of Green Marketing on Blue Star Philips’ Corporate Strategy† is an affecting example of a research proposal on marketing. Blue Star Philips have been using green marketing strategy for a period of time but haven’t been able to gauge the manner in which it will help to create a positive impact on the corporate strategy. Further, the manner in which green marketing has an impact on customer perception and attraction is unknown. The research proposal aims at exploring the manner in which green marketing impacts both organizations and consumers. To achieve this objective the strategies which have been taken Blue Star Philips with regard to green marketing is observed. This is backed by a qualitative study that focuses on gathering information from managers through an in-depth interview which will be conducted through a semi-structured questionnaire. Using the content analysis different factors and variables will be identifi ed which will help to understand the impact of green marketing on the organization and at the same time will facilitate a comparison between both the organization. This will help to understand the impact and provide future directions for the company as similar strategies based on it can be developed for the future.This section examines the research which has to be carried out along with identifying the research problem, relevant research context, literature review looking into past studies, the guiding factors which resulted in the research, the research questions and the development of the hypothesis based on which the research will be tested and carried out.Research backgroundThe proposal sets out a plan which will look at determining the impact green marketing has on a corporate strategy which further leads towards improved profitability, retention of customers and better productivity. This will also help to understand the customer perspective and the manner in which green market ing strategy will help to determine the manner in which it influences customers. The main participants in the research will consist of managers from two different organizations as the focus is on conducting research over two organizations. The proposed methodology that is to be used includes in-depth interviews which will be through a process of semi-structured questions and it will be evaluated through content analysis. This will be backed through a survey questionnaire which will help to identify the manner in which green marketing has an influence on organizational corporate strategy and the perception of the customers.Research ProblemThe proposal to conduct research to find out the manner in which green marketing has an impact on the corporate strategy was identified when organizations using those strategies wanted to know the changes they have witnessed. In addition to it, the research will also help to understand the customer expectation and perception regarding the manner in which green marketing influences them and the manner it helps to improve the retention of customers. The overall need for the research is thereby established to find out the manner in which the relevance and importance of different factors associated with green marketing will be identified.Relevant Research ContextThe growing importance of green marketing and the increasing relevance of different methods through which a better understanding of the impact green marketing can create, the study aims at studying two companies that already have a green marketing strategy in place. This will help to understand the impact better and will help to find out the overall relevance and impact it has on further studies. For this prime reason, the study looks to be conducted over Blue Star and Philips

The Hotel and Hospitality Management Industry - Food & Beverages

Question: Discuss about the Hotel and Hospitality Management Industry. Answer: Introduction An organization or industry cannot work as a singular unit. It can be identified as a comprehensive body of a several parts those are serving as some of the integral parts of that particular industry. However, in this particular report, the author is providing a dedicated discussion on the importance of the importance of Food Beverage Department in Hospitality Industry. The hospitality industry can be identified as a wide-ranging category of service within "service industry" which includes accommodation, event arrangement, "theme parks", transport, "cruise line", and many other fields within the "tourism industry." As opined by Brotherton (2013) in the modern world, this particular industry can be identified as one of the majorly potential industries. With the continuous increase in the rate of disposable income among the individuals worldwide, the hospitality industry is continuously gaining ground. On the other hand, the idea of the food and beverages is closely related to the success of the hospitality industry. As mentioned by Abu Khalifeh and Som (2012) the food and beverage industry is usually defined by the output of products, but it does not include the manufacturing of food and drinks. As discussed by Davis et al. (2013) the basic function of the food and beverage industry is to serve food and drinks to people and satisfy their various types of needs. However, in an organization that is serving the hospitality sector, both manufacturing and service are important. Here, with this particular report, the author is trying to explore the importance and the level of contribution of the food and beverage department in the hospitality industry. Not a good number of scholastic articles are available on this issue. Hence, this report will be helpful for the organizations, which are serving in the same field to improve the food and beverage department to ensure better profit level. With the help of this report, the author is trying to understand the extent of influence of this particular segment on the hospitality and the issue, which the organizations or the food and beverage departments are facing, which is affecting the profitability as well as the service of this department. Moreover, the aim of this report is to suggest some pragmatic solutions or recommendations to eliminate those challenges. In some empirical instances, it has been noted that the main issue of customer satisfaction and customer loyalty is closely related to the quality of food and beverages served in such organizations. Food is the basic need. Hence, it can be easily imagined that the food and beverage department is an integral part of the hospitality industry. As mentioned by Mok, Sparks and Kadampully (2013) the food and beverage service department is a fundamental part of any hospitality organization as it deals with the systematic and the actual service of food and beverage to the customers. Hence, it is important for them to provide the best quality service to provide the supreme service encounter. Moreover, as mentioned by Kokkranikal et al. (2013) this department manages a vital contribution to providing the precise service of "food and beverage" with the help of "placing the orders from the hot or cold plates of the kitchen to the customer's table in the proper and the hospitality manner." Hence, it can be anticipated that the food and beverage department is largely contributing to the customer satisfaction and organizational offerings of the companies working in this particular sector. On the other hand, as opined by Abu Khalifeh and Som (2012) by influencing the customer satisfaction level, the food and beverage department largely contribute to the profit potentialities of these organizations. As this particular department is direct dealing with the customers, hence, it is important for them to customer centric. The operation of the food and beverage department influences the customers in a multidisciplinary order. By providing special and tasty food items they are serving the physiological need, by providing good value they are economical, by creating a good ambiance and taking care of the customer convenience, they are also serving the psychological needs. Thus, the service pattern of this particular department is closely related to the idea of customer satisfactio n. As discussed by Khorand Ahmad (2015) in the hospitality industry customer satisfaction is a prerequisite for the organizations success. Increased satisfaction level creates customer loyalty, which ensures recurring income from the customers end. Moreover, as opined by Chen and Lin (2012) in the service industry mainly the hospitality service, the client's recommendation possesses a huge level of promotional value. Hence, it is important to provide the best level of customer satisfaction to them, which is largely dependent on the service pattern of the food and beverage department. However, as the report is mostly dependent on the theoretical knowledge and reports of various previously done researches, the report may suffer a few issues with its quality of research. As primary data was not available, the authentication cannot be claimed for the data and their sources. Moreover, the report is largely dependent on the previously collected information. Hence, the data provided are not up to date, which is limiting the quality level of the report. Moreover, the report is unable to provide a complete picture of the scenario as it is lacking the feature of being a primary research report. Discussion As depicted by Davis et al. (2013), the hospitality industry is a field where the primary objective of origination is to provide customer services like lodging, transportation, theme parks, and event planning and cruise line. Lawson (2015) moreover depicts that there are three categories of the hospitality industry- food and beverage, accommodations and travel and tourism; however, this business report focuses on the food and beverage departments of the hospitality industry. Different Food Beverage Outlets in hospitality sectors According to Andrews (2013), there are different food and beverage operators like quick service restaurants, mid-scale operators, casual dining hotels, fine dining and retails food and beverages industries. It is found from the statistical data that depicts that service demands are greater in quick service restaurants compared to other food and beverage operators. All Day Dining Restaurants, Fine Dining Restaurants and Specialty Restaurants Canziani et al. (2016) describe that there are Coffee Shop or Cafe in Hotels where the customers can go at any time of the day and spend time while having their snacks and drinks. Moreover, this All Day Dining spaces also operates for serving breakfast, lunch and dinner according to the customer's requirements. In the context of the fine dining department, the hospitality industry serves very high quality of food. As the hospitality industry emphasizes on the quality of the food they serve, they use fresh ingredients and natural flavors so that their customers gets satisfied (Ponnam Balaji, 2014). Moreover, in specialty restaurants, the demands for a particular cuisine are served in Chinese Specialty Restaurant, Italian Specialty Restaurant, Thai Specialty Restaurants and others. Discotheque/Nightclub Some hospitality industries have nightclubs especially in four-star and five-star hotels. Chan et al. (2015) depicts that these sectors emphasis on Music and Entertainment along with the Food Drink. In such sectors, customers are looking for good quality of food in between their dance and enjoyment. Some customers come in the bar only for drinks and snacks. Meeting and Conference Rooms Hospitality industries consist of meeting and conference rooms for business personnel so that they can accomplish their business meetings. Banquets Conference section comes under this department of the hospitality sector. Sen and Kaushik (2016) illustrates that a great revenue can be earned from these sectors- MICE (Meetings, Incentives, and Conferences Exhibitions). Lounge The lounge is a public room in a hospitality industry that accommodates cozy seating in relaxed surroundings and can be categorized in Lounge in a Lobby, Cigar Lounge, Cocktail Lounge and Club Lounge on special Floors. Hotel (2012) stated that food and confectionary are the primary objectives to satisfy the guests. Thus, good quality of food and the special customer services provide them more recognition in the society. Importance of food and beverage department Sayed et al. (2016) stated that food and beverage reign supreme and is a prime element for high-end restaurants, fast-food eateries and catering establishments. In addition to that, Ponnam and Balaji (2014) portrays that food and beverages department is associated with providing food and beverage to be consumed by the guests for the people who demands their foods and to the guests, who came there to stay. However, not only the department is associated with the serving of the food but also they are responsible for the quality of the foods, and the goodness of their service. Department Engagement in Hospitality industry Krishna (2014) mentions in his research work that a huge percentage of 49% of the sector of a hospitality industry is obtained from the food and department sector and the rest of the 51% is engaged for the accommodation services, amusement facilities for children, taxi and limousine service heritage institution and washing and drying facility. Andrews (2013) also portrays that people opt hotel for spending their leisure time and is responsible for maintaining high quality of food and service, managing the bars and food counter along with the costing of the food. The concerned department is comprised of the kitchen and drinks prepared in the bar. Moreover, hospitality industry primarily consisting of hotel, restaurants and travel and tourism institutes. AbuKhalifeh and Som (2012) defines that there are numerous restaurants, where food and beverages counter plays a crucial role not only in the customer satisfaction but also in the betterment of the hospitality industry. Gross profitability in hotel type by food and beverage facility Moreover, introducing food and beverage counter in the hospitality industry obtain a huge percentage of total revenue. Parry et al. (2016) also mentions that in recent times, there are gambling facilities also introduced in these sectors, to make a more significant net contribution to hotel profits by serving them food and beverages along with the gaming options. It is found from the statistical data obtained by Australian Bureau of Statistics that a huge profit of total profit is obtained by the hotels having gambling facilities than the hotel, which serves only accommodation facilities with food ("Hospitality Industries", 2016). Figure 1: Gross profitability in hotel type by food and beverage service in 2014 (Source: "Hospitality Industries", 2016) Analysis of Gross profitability by hotel type by food and beverage facility It is evident from the above figure that the food and beverage help to earn a huge profit and in the year 2014 for Australian industries, it is found that the overall profits gained in from the sale of liquor, other beverages, meals and food were $7,906.9 million. On the other hand, the business with gambling facility earns $6,478.9 million and hotels with no gambling facility earn $1,428 million. Similarly, in purchases for the sale of liquor, other beverages, meals and food, hotel businesses with gambling facilities earned $3,759.4 million while hotel businesses without gambling facilities earned $593.7 million, which makes the total profit of $4,353.1 million. It is also found that both of the hotel businesses have exceeded their gross margin by a significant difference, which indicates the importance of introducing food and beverage counter in the hospitality industry. Food and drink sales of hotel and restaurants Slining et al. (2013) on the other hand discussed that people in the United States also spend their holiday and family gatherings, business meetings in hotels to meet their accommodation and food requirements. The annual profit gathered from these facilities is continuously increasing and is estimated to exceed the profit limit attained in the year 2015. Figure 2: Food and drink sales of hotel restaurants in the United States from 2009-2016 (Source:"Hotel restaurants: sales U.S. 2016 | Statistic", 2016) Analysis of Food and drink sales of hotel and restaurants It is depicted from the above statistical data that in the US the annual revenue gained in the year 2014 was $34.73 billion while in 2015 it was $36.71 billion and an estimation cost is predicted by the experts that in the year 2016 the annual profit will be $38.57 billion("Hotel restaurants: sales U.S. 2016 | Statistic", 2016). However, the profit may exceed the estimated profit limit as corporate sector invests more on this facility not only for business meetings but also for unofficial gatherings and holiday packages to their employees and other reasons. Restaurant industry food and drink sales Hotel and restaurants play a crucial role by having significant markets share among all the hospitality industry. Martinez (2013) stated that the United Kingdom in one of the greatest countries adopting different measures to improve the sales of the food and beverages to the customers for making profits. Stated by Pratt (2012), in the hospitality industry from 1970 to 2016 there is a tremendous increase in the hospitality industry in the United Kingdom. According to his work, the profit from the sales of food and drink in 1970 is $42.8 billion, which keeps on increasing at an exponential rate until 2008. After 2008, the revenue though the food and drink sale in the United Kingdom was of $683.09 billion and $745.61 billion in the year 2014 and 2015 respectively ("Restaurant industry: total sales U.K. 2016 | Statistic", 2016). Food and beverage sales in the hotels of Canada versus the United States Han et al. (2014) portrays that the sales of the food and the beverage in a hospitality industry relies on many factors and every sector of this industry should adopt them to increase their sales. This can easily be depicted from the comparison made by Kokkranikal (2013), according to which it can be between sales of food and beverages in the hospitality industry in US and Canada. The above data shows that Canadas sale is far below than the United States as a number of populations are crucial to measure as they are the primary source for the sales of food (Hall et al., 2013). The total population in the United States is 320,090,857 and 35,749,600in Canada according to the recent population statistics ("Population Clock", 2016"Canada Population | 1960-2016", 2016). The US hospitality industry planned their food and beverage counters by dividing into key areas of choice of the customers like starters and main course, alcohol and non-alcohol beverages. They also focus on seating efficie ncy, sales of food and beverages per hour, sales per labor hour, and revenue per available seat hour to measure their profit revenue that is not considered by Canadas hotel sectors. As a result, due to the federal sales tax on meals, US make a huge profit on Canada. Sales per segment in hospitality industry Harrington et al. (2013) depicts that whenever an organization introduces some facility it affects the market share. Krishna (2014) on the other hand affirms the above sayings that in hospitality industry also the room facility, gym facility, clothing services and especially the food service they are providing to their customers directly affects their market share. Sliwa et al. (2016) illustrates from the research work made in 2013 that Quick service restaurants (QSR) earn a huge profit from their food services they are solely associated with offering the food starting to the local communal. Figure 3: Sales per segment in hospitality industry (Source: Harrington et al., 2013) Analysis of sales per segment in hospitality industry Quick service restaurants have attained the profit of $23,139.7 million to $24,114.5 million in the year 2012 and 2013 respectively; however, their market share remains the same that is 35.4%. Furthermore in hospitality industry, the dining section where there is a full-time food service for breakfast, lunch and dinner have improved their market share in the year 2012 to 2013 that is from 34.7% to 35.0% and earned a profit of $22,631.1 million to $23,847.3 million in these two respective years. In the bar section, the drinks offered to the customers is increased per year and in 2012, drinking section of the food and beverages section of hospitality industry earned a profit of $2,355.6 million to $2,358.6 million in 2013; however, the market share percentage has gone down by 0.1% from 2012 to 2013. Performance by province for foodservice in hospitality industry Krishna (2014) depicts that the place and the province is also a crucial factor for achieving better profitability and thus by researching it is found that a huge revenue of the hospitality industry is obtained from its food services they offered to their customers. Kim et al. (2015) depicts that in the above statistical data, the country of Canada is taken into consideration where it is found that in the province of Canada, the hospitality sector is huge and have a total of 88,795 food service unit of food and beverage department. These sectors lead the collected data compared to other states of Canada that are Ontario, Quebec and British Columbia. Hall et al. (2013) also depicts that in Canada, food, beverage-processing industry is the second largest manufacturing industry, and it earned a profit of $105.5billion in 2014 from this sector. Moreover, they also gain a profit from exporting their beverage items to other states and target markets. Kokkranikal et al. (2013) illustrates t hat their top six target markets are United States, China, Japan, Mexico, Russia and South Korea where they export 71%, 7%, 6%, 2.1%, 1.6% and 1.3% respectively. Among all these exports, the meat product manufacturingaccounts for 25% of all shipments and a total of $26.3billion is earned in the year 2014. Staffs management in food and beverage counter Figure 4: Organization Chart of food and beverage product division (Source: Davis et al. 2013) Analysis of organization chart of food and beverage product division It is now evident from the above structure that a hospitality industry plans their food and beverage counter precisely in order to provide their customers every variety of food in a hassle free manner. Davis et al.(2013) defines that every section of the food and beverage is categorized and skilled and professional workers are being recruited for supporting the respective field. The executive chef handles the entire kitchen proceedings and follows all the approach of the cooks who are responsible for preparing the food according to the customers taste. The chef on the other hand chefs takes care of the proceedings of the helpers who are a newly joined employee and learning to be the cook in their future days. Petkova (2016) also depicts that at different cuisines departments, every chef make the daily worker learn about the kitchen workers but also make them aware of the manners while servings the food to their customers. These workers are also responsible for the train the candidate recruited for serving their service in the food and beverage department. Issues facing the hospitality industry in food and beverage industry Timely food delivery It is evident that customers are looking for food whenever they are hungry or they are waiting for some of their acquaintance in the food area. Sloan et al. (2013) depicts that it is the responsibility of the organization to serve them food in the minimum time as possible; however, some industry delay in delivery of the food. These delays timing of foods have many reasons like insufficient stock, improper human resources, excess absenteeism of employee. Hall and Gossling (2013) in addition to that depicts that these activities customers engagement may affect, and they may not recommend anyone to use other services. Lack of well-trained professionals Nor et al. (2016) states that not only the food services and the quality are responsible for the success of the food and beverage counter but the way the employee behaves with the customers and their curtesy plays a crucial role in their business approach. Jackson and Singh (2015) further added that a well-behaved employee and skilled chefs could understand the customer's requirement and demands and provide the food according to their choice in order to satisfy their requirements. Inefficient communication skills As per as the viewpoint of Dawson et al. (2014), if there are no communications between the waiters and chefs and managing authorities, the exact business requirement can never be achieved and the newly joined employee can never get the knowledge regarding the food and beverages approaches. This results in the low employee productivity, creativity, motivation and inspiration in the workplace and diminishes the organizations profitability. Poor teamwork skills Effective communication has a significant role in building up a team. Yusuf and Anuar (2014) mentions in his article that lack of understanding can harms the organizations performance as the senior members of the team do not help their juniors. Moreover, Yang et al. (2015) depicts thatdue to some conflict, the senior chefs do not train the junior chefs to prepare exotic dishes and proper behavioral skills that is important in hospitality industry. As a consequence, they hurt the emotion of some customers with their behavior that have negative impact on the origination. Staff turn-over Mohsin et al. (2015) states the negative impact of a hospitality industry that some of the hotel industry hire employee in lower wage and ask them to do more work than usual working hours. Moreover, the poor work-and-life balance and misalignment with the job roles results in the staffsturnover, as they are not satisfied with the kind of work they are performing. In addition to that, the less attachment with the work affects the working quality and the services they are providing at the food counter. Unavailability of food choices Customers get attracted towards an industry where they can get more options and variety in their services. In hospitality industry,people for different cultural background and diversity come to experience the food of different origin. Almohanna and Serrano (2014) hence depicts that if they is an unavailability of the food options in the menu at food and beverages counter, that particular organization may lose their brand image among their customers. Thus, it is an obligation for each hospitality industry to introduce variety of food option so that customers can choose different food of their own choice. Lack of inventory In food and beverage industry, availability of food resources is essential, as it is the main sources for making foods and without which making variety of food items is not possible. Almohanna and Serrano (2014) also depicts that if these required raw materials are not possible it results in delay in food items that is ordered by consumers otherwise the customers have to order other items that is available with them. Government influence These are the additional yet crucial point to ponder that is not directly associated with the customer by related to the hospitality industry. Income tax rates, costs of employee benefits so that the agricultural producers especially dairy and poultryfarmers can be supported so that the ingredients like milk, cheese, butter, eggs, and chicken can be obtained at abundance to serve milk products items to the customers (Pratt, 2012). Provincial governments with employment standards, sales tax and employment standards also influence food and beverage sector. These standards are primarily affected in offering of liquor, wine, and beer wholesale pricing. Health and Safety In hospitality industry, it is important for the hospitality industry to keep the food hygienic and the entire place clean, as customers are more attracted towards the health and safety factors of their customers. Placements of part-time nutritionist and a doctor in the hospitality industry for food and beverage counter not only provide the customer to develop a professional liking towards the organization but it also help the industry to take care of their valuable customers. Conclusion This business report is based on the importance of food and beverage counter in hospitality industries. Hotels, restaurants, casinos and even airline are the major art of the hospitality industry; however, hotels and restaurants hold the significant position in this sector. People used hotels and restaurants for having foods and went to the hotel for spending their holidays; attend business meetings and wedding ceremonies not only for getting the accommodation facility for a huge number of people but also for getting them food. Thus, food and beverage counter are essential in such industries. All day dining restaurants, fine dining restaurants and specialty restaurants, discotheque/nightclub, meeting and conference rooms and lounge are some hotel and restaurant types where people often served food from the concerned organisation. This business report also emphasizes on the statistical data from the previous research made by some analysts to proof that there is a need of food counters and they helps in enhancing the annual revenues. From statistical data it is been found that 49% of the hospitality sector invests in food facility compared with accommodation services, amusement facilities for children, taxi and limousine service heritage institution and washing and drying facility. It is also found that casinos and gambling are also introduced in the hospitality industry so that high-profile people can get attracted toward their hotels. Gross profitability in hotel type by food and beverage facility also have significant net contribution to hotel profits by serving them food and beverages along with the gaming options and in the year 2014. It is also found that $3,759.4 million is earned by selling of liquor, other beverages, meals and food, hotel businesses with gambling facilities earned while hotel businesses without gambling facilities earned $593.7 million, which makes the total profit of $4,353.1 dollars. In this report, from research it has also been found that in the United States, the annual revenue gained in the year 2014 was $34.73 billion while in 2015, it was $36.71 billion and it is forecasted that in the year 2016 the annual profit will be $38.57 billion. Similarly, in the United Kingdom, there is a profit of $42.8 billion of sales of food and dr ink in 1970 and the estimation of 2016s profit will be $782.67 billion. This country also earned a profit of $683.09 billion and $745.61 billion in the year 2014 and 2015 respectively. Moreover, there is research made for comparing the hospitality facility offered by Canada versus United States that defines that US majorly focuses on seating efficiency, sales of food and beverages per hour, sales per labour hour, revenue per available seat hour to measure their profit revenue that is not considered by Canadas hotel sectors. Furthermore, sales per segment in hospitality industry in 2013 is greater for quick service restaurants (QSR) earns a huge profit from their food services was $23,139.7 million to $24,114.5 million in the year 2012 and 2013 respectively and in hospitality industry a profit of $2,355.6 million to $2,358.6 million in 2013was earned. The performance by province for foodservice in hospitality industry in Canada, Ontario is the leader with $21 billion profit compared to food and beverage department of hospitality industry in Quebec, BC, and Alberta, where eachearned $8 to $10 billion of profit. It is also found that some of the issues facing that this industry is facing are timely food delivery, lack of well-trained professionals, inefficient communication skills, poor teamwork skills, excess staff turnovers, unavailability of food choices, lack of inventory, government influence and health and safety issues in food and hygiene. Recommendations Hence, from the above discussion the major issues those can identified as the major issues of this department, are the Reduction of the disposable income among individuals, the recent trend of healthy eating, lack of innovation in the product and service, restricted use of technology, lack of efficient employees, huge employee turnover rate and many more. These issues can be identified as some of the major challenges those the hospitality has to meet in the coming future to be profitable. Hence, the author likes to suggest the following recommendations those can be proved to be useful in meeting these challenges: The organizations, which are playing on this field, need to identify their customers with exact precision. It will help them in setting the pricing strategy more pragmatically. The organizations need to focus on lowering down the price of the food and beverages, as they are the integral part of this industry. As discussed by Brotherton (2012) the global economic slowdown is affecting the hospitality industry on a huge level, as it largely serves the "lifestyle service." Now, this economic downturn is affecting the support system of the food and beverage department of the organizations. Hence, it is important the companies to decrease the price level or use a bit more strategic pricing strategy. In addition, the organizations need to focus on following creative and innovative strategies in their service and product. Most of the organizations serve the same food and even the quality is more or less same. They need to be innovative in their product line. The organizations can also opt for focusing on being creative and modern with the ethnic food and beverages. As mentioned by Marshall et al. (2015) there is a motivation of inquisition among the consumers of trying ethnic foods. By being creative with the esthetic food line, the organizations will also be able to serve modern but traditional foods to the consumers. On the other hand, it will also be motivational for the employees. As the food and beverage departments of the hospitality industry uses the job shop technique, it is important for them to be innovative in their production pattern (Mensah Dei Mensah, 2013). Reduction of the employee turnover and redundancy rate is one of the major challenges that the organizations are mostly facing. To fight this issue the organizations need to employ the individuals who are genuinely motivated to serve this industry. This industry requires a huge level of dedication and motivation from the workers end. Hence, sometimes it becomes hard for the employees to maintain the same level of dedication and efficiency. Moreover, it cannot be ignored that the compensation level is also propelling them to lose the motivation. Hence, it can be recommended that the organizations need to uplift the compensation level to reduce the turnover rate. The use of technology is also being influential in this regard. The organizations, which have integrated the advanced technology in their service, are gaining advantage. With the service of online food order, proving the facility of online feedback the organizations can provide better efficiency to their food and beverage department. In addition, as opined by Abu Khalifeh et al. (2013) the world is orienting towards the healthy eating habits in a very fast pace. With the introduction of various laws regarding healthy food production to the hotels and bars, the food departments of the hospitality industry is also facing a huge challenge. Hence, the organizations need to introduce healthy food options in their menu. 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Swot Analysis on Hindustan Unilever Essay Example

Swot Analysis on Hindustan Unilever Essay According to the study made by me, HLL has basic problems but which have to be dealt with planned strategy. Now we got to see where the problem lies, looking at the market itself will give us a lot of ideas, India is a developing nation with a massive population where majority areas are rural and people living in there are uneducated, moreover to get to these customers is very difficult as the mode of transport to these people are difficult and time taking. In that kind of situation a large company like HLL needs to think over a plan of action where the flow of their products is consistent and is being bought through effective marketing. Here manpower needed for the task is huge at hand and needs to be taken care of, this brings in a newer problem where people can’t be employed from one area and made to work in these different rural areas, the reason being that every state in India speaks a different language, therefore employees of the same area need to be employed. The fact that the task is massive gives a lot of pressure on the company, here the human resource, marketing representatives etc. are required to pull in together to get to a proper liable solution. Let us see the main important problem and also what plan can be used to deal with this problem. The first problem identified by me is that the company is facing problems to train the employees in the rural areas as they are far to reach and sending people to train is becoming expensive. Moreover as of now the company has still covered up only 12 states and so there are more states to cover, as India consists of 28 states. So the rest of the 16 states have to be yet penetrated. With every state speaking different languages it becomes difficult for personnel from one place to go and communicate with them. We will write a custom essay sample on Swot Analysis on Hindustan Unilever specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Swot Analysis on Hindustan Unilever specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Swot Analysis on Hindustan Unilever specifically for you FOR ONLY $16.38 $13.9/page Hire Writer Knowing culture is a big part of assistance that is needed to know. Now the problem here is that the Shakti project aims at recruiting women as a social achievement. But it comes with a great price as the remote rural culture believes that women are not supposed to work or carry out business, this would result in a chaos among the society which will be against the company’s interest, moreover overcoming such a problem will make the company take more drastic steps to do better. If we go to look at the other kind of problem that HLL face, than we come to know that transport is a big issue for them as the reach to the inner most areas of some villages is difficult by large vehicles and other means of transport needs to be used which is more time consuming. The lack of training that the employees have are one of the major problems that the company will face as the motive is to keep the customers consistent, therefore making the situation more tuff as the employees working with the company are not trained well enough or in other words are not shown the importance of who they represent. The motivation level of the employee will die soon if the sale is not good enough this would make it very difficult for the company which is HLL to keep hiring new staff and training them which would be very devastating. Now as we know what all the problems are that HLL faces we need to see as to what solutions are very much reliable that can be made use of and what tools could we use to make this problem non-existent. As we see the clear problem of the statement is that training is needed for the employees and so the part of the responsibility is of the human resource. Moreover information technology is very important in this kind of a situation as the method of training staff becomes easy and education or information is passed on more smoothly and efficiently. As we see now the concept of the problem and its solution is very much connected, we only have to see how to analyse the situation. We got to take the following analysis Although, rural areas in India have a very small idea about technology and it’s growth, we have to see how is the use of such information going to help solve a problem of transport and also expense of training, so therefore the first plan is to use information systems that can improve the overall performance of the organization and its employees, by doing so we would be able to improve the level of communication from the company to the employees in the rural areas, by installing computer hubs in the rural areas at the entrepreneur’s location where the people under the entrepreneur would be able to get any kind of information that they need. Law education, health and safety education, and much more which will be a very good objective to make sure the employees are well aware of what is right and wrong by law. More over this IT information can also be used to train employees without sending the trainers to the rural areas directly. With the use of Skype and other forms of internet faced live conversations, where video chat is free of charge and the training can be done from the company itself through a aim of knowing what problems the employees face’s, by which the company will be able to look at situations where they can help improve the situation and also improve their sales. More effective trainings can be done through distribution of video cd’s or DVD’s, in which the complete system of training would be visually done to keep the employees up to date and more motivated. This would then help employees become more efficient in their work and the cost for all of it would not be too much. The second plan would be segmenting the customers by age, sex, income levels and so on by this a clear picture will be portrayed and what has to be done. In rural villages in India the majority of the people are family oriented and have a huge number of family members, so we would have to look at the number of people majority in the age groups and also take in account how the income level is as the product has to be to the comfort of the people buying it. After looking into this we could than make an assumption whether or not a particular product would be advisable to sell there or not, or also find the idea as to how many products a bought at an average every day and on this making a thorough note. The third analytical plan is the method of motivating training your staff, which would be more of the human resource side, this is very much important as the employees that the companies are dealing with are not very educated in the field of the work they do so they would need a lot of guidance and help from the human resource team making them fell important and part of the company rather than just middle men doing their job for the third party.