Category: Uncategorized

Paying it Forward

Paying it Forward

The following topic(s) will demonstrate what the discussion is about, but feel free to branch off or expand on the topics. In addition to this discussion, you will be asked to craft a 150 word reflection on what you have learned through this conversation and post it to the Reflection Journal. The more active you are in this part of the discussion, the more you will have to draw from in your reflection.

Topic:

William Penn is credited with saying, “I expect to pass through life but once. If therefore, there be any kindness I can show, or any good thing I can do to any fellow being, let me do it now, and not defer or neglect it, as I shall not pass this way again.”

This statement is similar to the idea behind “paying it forward,” or performing a random act of kindness for a stranger, who in turn would do another random act of kindness for another stranger, and so on. This is a philosophy popularized recently by Starbucks and the media.

If money were no issue, what is something that you would do for another person or group of persons to “pay it forward” (besides buying them a cup of coffee in the drive through line)? Why would you like to do it? What do you hope would be the outcome of this act? After considering this, do you feel that it would “make a difference”?

Breach of Contract

Breach of Contract
Breach of Contract

Johnny, a neighbor who is not a merchant under the Uniform Commercial Code, offers to buy a car from Mark for $30,000. Mark asks Johnny for some time to think about it. Johnny says sure. He writes on a piece of paper that he will keep the offer open for two weeks.

A week later Johnny sees another car he would rather buy. He purchases that, and then he tells Mark that he is revoking his offer.

Two days after that Mark said: “I’m sorry Johnny you made an offer in writing to buy my car. I’m going to hold you to that.”

Johnny replied: “Sorry I cannot do that. But I will promise to pay you $10,000 for the help you gave me last year around the house.” Somewhat mollified Mark accepts.

A week later and Johnny decided to renege on that promise as well.

Fed up, Mark sued Johnny for breach of contract on both the promise to buy the car and the promise for the $10,000.
Discuss whether the elements of a contract are satisfied in this case.

The requirements below must be met for your paper to be accepted and graded:

Write between 500 – 750 words (approximately 2 – 3 pages) using Microsoft Word.
Attempt APA style, see example below.
Use font size 12 and 1” margins.
Include cover page and reference page.
At least 60% of your paper must be original content/writing.
No more than 40% of your content/information may come from references.
Use at least two references from outside the course material, preferably from EBSCOhost. Text book, lectures, and other materials in the course may be used, but are not counted toward the two reference requirement.
Reference material (data, dates, graphs, quotes, paraphrased words, values, etc.) must be identified in the paper and listed on a reference page.Reference material (data, dates, graphs, quotes, paraphrased words, values, etc.) must come from sources such as, scholarly journals found in EBSCOhost, online newspapers such as The Wall Street Journal, government websites, etc. Sources such as Wikis, Yahoo Answers, eHow, etc. are not acceptable.

A detailed explanation of how to cite a source using APA can be found here (link).

“How does volunteerism impact (choose one) Corporate and ethical culture Ethical decision making Ethical leadership Corporate social responsibility”

Topic “How does volunteerism impact (choose one) Corporate and ethical culture Ethical decision making Ethical leadership Corporate social responsibility” Clearly state the objective of your paper including the 3 concepts you’ll use (optional/not a part of the grade but important to a successful paper) Provide a summary of 3 academic/peer reviewed scholarly articles that you will use to support your thinking in the form of an Annotated Bibliography See .ppt for additional information.

world history hw7

world history hw7
Read the Articles and answer the Articles worksheet after reading
This worksheet is intended to serve as a guide for reading a scholarly article. Completing this sheet as you read an article will help you understand the point the author is making and how he or she has gone about doing so. It also provides an opportunity to evaluate the clarity and effectiveness of the article.
1) Identify what kind of article it is. Check all that apply and be ready to explain why.
a. ____ New Research. Does it present research on an important topic that has not yet been studied to any real extent? Articles of this type may present new research or the analysis and translation of a significant primary source.
b. ____ Old View/New View. Is the author presenting new research and/or analysis to show how previous analysis of the question under consideration is inaccurate or incorrect?
c. ____ Review Article. Is the author presenting summaries of past research on a topic (usually one that has a long history of study) by a variety of different scholars, in order to show the state of research on the topic?
d. ____ Standard Textbook or Encyclopedia Entry. Does the author seem to be presenting information in a way that suggests it is generally accepted in the field as correct? Articles of this type usually lack references to other published work and are relatively general and brief.
2) Identify unknown vocabulary and technical terms.
Read through the article, and at the arrow below, list all the unknown words and phrases you encounter. Look up the words you find and add the definition next to each. If you can’t find the meaning of a word (often the case with foreign words), offer a tentative definition for it based on context clues or any other means you can. Bring these to class for discussion.
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3) Identify the author’s point.
Study the introduction and conclusion of the article and determine what the author’s point is. Authors should state this clearly, but sometimes they make their readers work for it.
a. If it is New Research (a. above), make note of how the author states the question or questions she or he examined and what his answer to the question is.
b. If it is an Old View/New View article (b. above), identify the other scholars the author is responding to, what the old view is, and what the new view is that he or she is offering.
c. If it is a review article, identify the purpose for the author gives for presenting the review, and note if he proposes directions for further research.
d. If it is a Standard Entry (d. above), you need only summarize the material presented, unless a clear point can be determined.
State the author’s point and other information requested above after the arrow below. Be as detailed as you need to be.
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4) Determine the organization of the article.
First, if the article has subheadings, identify each subheading with its page number. If there are no subheadings, work through the article paragraph by paragraph and divide the article into subsections that you assign subheadings to, based on what you see the author doing in each subsection. Give the page number on which each of your subsections begins. Then, sketch out a rough outline of the article using the subheadings you have, and briefly describe the sub-point the author is making under each subheading and what evidence the author uses to make each point. Be sure to distinguish between what the author is saying and what the other scholars he is quoting are saying. Also note, if you can, why the author has chosen to organize the article the way he or she has. Provide the information requested above at the arrow below. Give as much detail as you need.
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5) Give an evaluation of the article.
At the arrow below, answer the following questions in as much detail as you need:
a. How effective has the author been in making his or her point (as determined in 2) above)?
b. Does the article make the point the author intended, and why or why not?
c. Was the article logically organized and clearly presented? If so, what was effective about it, and if not, what problems were there? If you found the article confusing, explain why, giving specific examples with page numbers in your explanation.
d. State what you learned from the article. What do you know now that you didn’t before? This may include information that was not part of the author’s point.
e. Finally, what questions does the article leave in your mind? What more do you think you need to know to have a fuller understanding of the subject of the article?
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Describe the coefficient of variation

Economics of Risk and Uncertainty Applied Problems

Problem 1: A generous university benefactor has agreed to donate a large amount of money for student scholarships. The money can be provided in one lump sum of $12 million in Year 0 (the current year), or in parts, in which $7 million can be provided at the end of Year 1, and another $7 million can be provided at the end of Year 2.

Describe your answer for each item below in complete sentences, whenever it is necessary. Show all of your calculations and processes for the following points:

a. Assuming the opportunity interest rate is 8%, what is the present value of the second alternative mentioned above? Which of the two alternatives should be chosen and why?

b. How would your decision change if the opportunity interest rate is 12%?

c. Provide a description of a scenario where this kind of decision between two types of payment streams applies in the “real-world” business setting

Problem 2: The San Diego LLC is considering a three-year project, Project A, involving an initial investment of $80 million and the following cash inflows and probabilities:

Year 0	Year 1		Year 2		Year 3
	Probability	Cash Flow ($ mil.)	Probability	Cash Flow ($ mil.)	Probability	Cash Flow ($ mil.)
	0.2	50	0.1	60	0.3	70
	0.3	40	0.2	50	0.4	60
	0.4	30	0.3	40	0.1	50
	0.1	20	0.4	30	0.2	40
Initial Investment $80 mil.
Discount Rate 8%

Describe your answer for each question in complete sentences, whenever it is necessary. Show all of your calculations and processes for the following points:

a. Describe and calculate Project A’s expected net present value (ENPV) and standard deviation (SD), assuming the discount rate (or risk-free interest rate) to be 8%. What is the decision rule in terms of ENPV? What will be San Diego LLC’s decision regarding this project? Describe your answer.

b. The company is also considering another three-year project, Project B, which has an ENPV of $32 million and standard deviation of $10.5 million. Project A and B are mutually exclusive. Which of the two projects would you prefer if you do not consider the risk factor? Explain.

c. Describe the coefficient of variation (CV) and the standard deviation (SD) in connection with risk attitudes and decision making. If you now also consider your risk-aversion attitude, as the CEO of the San Diego LLC will you make a different decision between Project A and Project B? Why or why not?

What are the roles of ethics and social responsibility

Write a paper of no more than 1,050 words discussing the following:

What are the roles of ethics and social responsibility in developing a strategic plan for an energy-related organization?

Given an organization’s role in the energy sector, what are the ethical and social responsibilities of a company to the community?

How do a company’s mission, vision, and values statements guide strategic planning? How do these documents reflect the company’s corporate values?

Portfolio Analysis

Portfolio Analysis
FIN2030

Assignment 2: Quantitative Exercises and Final Project 2: Portfolio Analysis

Part One: Quantitative Exercises

In this part of the assignment, you will:

Determine the value of stocks: preferred and common.
Estimate the value of stock with high growth, and then estimate the value of stock with constant growth.
Determine the components of stock valuation models.
Determine the value of bonds paying annual and semiannual interest payments, and determine the yield to maturity of bonds paying annual and semiannual interest payments.
Download the Week 3 quantitative exercises called FIN2030_W3_A2_Template.xlsx.

Complete the assignment using this template. You may use the formulas in Microsoft Excel and/or a financial calculator. Be sure to summarize your results with embedded formulas in the spreadsheet, using the mathematical equations, or the steps taken on the financial calculator.

Deliverable:

By Week 3, Day 6, submit the completed assignment using the Microsoft Excel template provided, to the W3: Assignment 2 Dropbox. Show all your calculations.

Name your document SU_FIN2030_W3_A2_part1_LastName_FirstInitial.

Part Two: Final Project 2: Portfolio Analysis

Part A: Research Online Trading Sites and DRIPs

For this part of the assignment, you will evaluate the choices in purchasing stock via online brokerage accounts (where you can buy and sell stock via the Internet) and the use of dividend reinvestment plans (known as DIPs and DRIPs) or mutual funds or index funds.

For online brokers, you will be looking for the requirements to open the accounts: costs, minimum balances, and other features. Because most DIPs or DRIPs are available from publicly traded companies, you can search their Web sites or a search engine on these plans and their requirements.

Perhaps the most famous and useful Web site for these programs is http://www.directinvesting.com/. You are to compare and contrast online brokerage to DIPs and DRIPs.

Required:

Research online trading sites and DRIPS as outlined below, and summarize your findings. Make sure to include a summary table of the relevant information.

Search three online trading sites, and determine the requirements for trading, including the price per trade. Compare and contrast the online trading companies. (2–3 pages)
Search the Web for three companies (look for investor information) that offer DIPs or DRIPs. (2–3 pages)
Compare and contrast the requirements, including minimum investments, nature of the return, costs, and other features. (1–2 pages)
Part B: Research Market Data on Bonds

Research the current (within the last two months) market data on bonds from AT&T, Dell, and IBM. Assume each bond has a par value of $1000, unless otherwise indicated. Cite your sources.

AT&T

Dell

IBM

Coupon

Maturity

Frequency

Rating

Required:

Complete the table above.
Calculate the value of the bond if your required return is 5% on AT&T, 6.5% on Dell, and 8% on IBM.
Determine the yield to maturity (YTM) on the bonds given the current price. Based on each bond’s ratings and your determination of its yield to maturity, explain how you rank each bond for risk and return.

reading and journal

reading and journal

Under Course Documents, you will find “The Witch’s Husband,” a short story by Judith Ortiz Cofer. For this week, please read this story and, using the guide to reader response journal (also found under Course Documents), write at least one page, double spaced, 12 pt, in response to the story.
7 gencies and hard times. It seems extraordinary that a woman would
lee w {1:11 g l ‘Ugba n A j: Willmgly take on such oblrgatxons. And frankly, I am a blt appalled
at what I have begun to thmk of as “the martyr complex” in Puerto
Rican women, that is, the idea that self-sacrifice is a woman’s lot and
her privilege: a good woman is defined by how much suffering and
i mothering she can do in one lifetime. Abuela is the all-time Cham-
n. He is tr mg to find A
l 1 My grandfather has} Ilzjlsplaced lglisrrllzoreisttargailhis mind hyas become. ‘ plon in my eyes: her life has been entirely devoted to others. Not
t my name m the kalir oscfilfj’SOWho hgas just remembered his lesson. j content to brmg up two sons and three daughters as the Depression
t H 3 HIS £896 brightens 1 e a C l th {S name I smile back and kiss 5- raged on, followed by the war that took one of her sons, she had
He pomts to me and says 11,1}, m; e hat Barges he remembers any, s! also taken on other people’s burdens. This had been the usual pat-
him on the cheekilltdoesn t moanfirszzl his memory slipping back a tern with one exception that I knew of: the year that Abuela spent
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more. Every ‘day e ifsrmiorehe has no grandchildren yet. Tomorrow m New Yrork, apparently undergomg some kind of treatment for her
1 little turther in time. o ay tin m randmother again, quoting bits heart whlle she was still a young woman. My mother was five or six
p; ” he Wlll be a Young man GEL“ g y ie will begin caning her Mamé’ years old, and there were three other children who had been born by
l Ofpoetry to her’ In mgnt stifling; my mother’s request to help her that time too. They were given into the care of Abuela’s sister, Delia.
p I have trivelelzll to ouleer 14 grandfather is physically healthy, but m The two women traded places for the year. Abuela went to live in her
t deal With t. 6.0 P6 PM’ yndmother,s heart is making Odd sonnds g Slster sq apartment in New York Clty while the younger woman took
hls demenha ls severe’ y gr? . tak- care of the 01d man at a over Abuela’s duties at the house in Puerto Rico. Grandfather was
again in her chest. Yelt she it??? Ofierihlzgse though She has been 5 a shadowy figure in the background during that period. My mother
home herself. Sh}? Wl Hf) hi fail ll; her Sleep without proper moni_ é doesn t say much about what went on during that year, only that her
walned that’her eart’mlgh me or a relative’s care. Her response is f? mother was srck and away for months. Grandfather seemed absent
“3“.ng that IS’ a nursuggt. O C . “Buem n She says, «I will die in my fag};- too, since he worked all of the time. Though they missed Abuela,
typical Of her famous O S ma y’ ’ f they were well taken care of.
l l own bed.” h aitin for my opportunity to talk “sense” 2 l I am sitting on a rocking chair on the porch of her house. She is
1 n I alrln no}: at hzile OCUStZaZLCI if the united States I am supposed é facing me from a hammock she made when her first baby was born.
C
l mto er. S a ‘g f l ic- I have been called in to convince la My mother was rocked on that hammock. Iwas rocked on that ham-
t to represeglt Ehe Trice 0 3g ’ march to Step down__to allow her mock, and when I brought my daughter as a baby to Abuela’s house,
t e arnr s rou ma y
I ablwla’ k y pf her before She kills herself with work. I spent She was held in Abuela s sun browned arms, my porcelain pink baby,
g‘ children to ta e care o hid b t h ve lived in the U. S. for most of and rocked to a peaceful sleep too. She s1ts there and smiles as the
T years at her house as a C l u a h. t woman who breeze of a tropical November brings the scent of her roses and her
g m adult life, Ilearned to love and respectt is s rong , é h b t Sh , d fh
READER RESPONSE JOURNALS
A journal is an informal record of your thoughts and impressions. A reader response journal provides an opportunity for you to write informally about the works that you have read and encourages an expansion of the process of personal writing.
Before you write each journal entry, read the assigned story carefully (twice, if time permits). Always read with a pen or pencil in hand and annotate the story—make comments in the margins, underline key words/phrases, ask questions, record impressions/reactions. For more tips on how to read a short story productively, see “Guidelines for Close Reading Short Fiction” (Charters, The Story and Its Writer Compact 9th Ed., p. 1044).
After you have read and annotated each assigned story, select one of the prompts below to guide your journal entry. Your journal entry should NOT summarize the story—don’t just say what happened in the story, say what you think about it, say why you think it matters. The prompts below will help you to do that.
Each journal entry must be at least 300 words (feel free to go longer). While this is an informal journal, the basic rules of good writing still apply—i.e., write in full sentences, using proper grammar, punctuation, and mechanics.
Journal Prompts for Individual Stories
You may use each prompt only once. Clearly identify the number prompt you are responding to at the beginning of each journal entry.
1. Make text-to-self connections. How did this story speak to you? How does it connect with events or people in your life?
2. Write about what you liked and what you did not like about the story. Did you have strong feelings about this story one way or the other? Why?
3. Make text-to text connections (Did this story remind you of something else you’ve read? How?)
4. Make text-to-world connections (Connect the story to current events, our society, material you’re learning in other classes, etc.)
5. Write a double-entry notebook: Make a table with two columns. In the first column, list at least five quotes from the story (be sure to include page numbers). In the second column, discuss each quote—Why did you pickit? Why is this quote important to the story as a whole? Does something in this quote confuse or intrigue you? Why?
6. Discuss a specific character in the story. Why did you pick this character? How is this character portrayed in the story? Discuss how the author reveals the character—through action? through dialogue? through description? Why does this character matter to the story? Does this character change in the course of the story? If so, how?
7. Respond to a specific event in the story. Why did you pick this event? Why is this event significant? How did this event shape your understanding or response to the story?
8. Respond to an issue presented in the story (e.g., social, political). Clearly identify the issue and discuss how/where the story presents the issue. Do you agree / disagree with how the issue is presented in the story? Why?
9. Read the twork two times. Record your first impression and then your second impression. What did you see on the second reading that you did not see on the first?
10. Select a key passage and do a close reading / analysis. You could focus on literary elements (e.g., metaphors, similes, personification) and/or you could focus on why you selected this passage—what makes it significant to the story as a whole?
11. Write a letter to the author discussing your response to the story and asking a question you have about the story.
12. Write a letter to one of the characters. You might ask a question or discuss shared experiences.
13. Write a prequel or sequel to the story.
14. Turn a scene from the story into a film script.
15. Cast the characters in the story as if you were directing a film. Explain your choices (your explanation should show a clear understanding of each character in the story).
16. If someone was making a film of this story and you were going to be in it, which character would you want to play and why? How would you “get into character”? What would be your main goal in playing the character? What would you want to convey to viewers about this character?
17. Select a key passage and rewrite that passage by changing the point of view—for example, if the story is told in first person, shift to third person. At the end of your revised passage, write a few sentences discussing the role of point of view in the story (how does point of view direct what the reader knows or doesn’t know? how does point of view impact how the reader feels about characters/events?).
18. Create a book cover, portrait of a character, or scene from a work. Write a few sentences explaining your artistic choices, focusing on how your artwork reveals your response to the story and/or specific themes of the story. *Your response for this prompt does not need to be 300 words; the main work for this prompt is creating an image that reflects the story.
19. Write an obituary for a character who died in the story.
20. Write a newspaper account of an event in the story.
21. Write a psychological case study of a character in the story.
Journal Prompts for Connecting Stories
When writing your connecting story journal entires, do not just repeat material from your individual story journal entries. While you may obviously touch on characters, themes, quotes, etc. that you discussed previously, the process of putting the stories side by side and thinking about them together should generate new ideas/observations. Select one of the following prompts to help you focus your connecting journal entries.
You may use the below “connecting” prompts more than once. Clearly identify which prompt you are responding to at the beginning of each journal entry.
22. Compare and contrast a central theme in the two stories.
23. Compare and contrast how the stories present a specific social or political issue.
24. Write a dialogue between two or more characters from different stories. The subject of the dialogue should stem from one or both of the stories, and the speech (dialect, words used, etc.) should be consistent with the speech of the characters in their respective stories.
25. Create a talk show featuring characters from different stories. What talk show would they be on? Why would these characters be invited together on this talk show? What questions would they be asked? How would they respond?

FIN100 Discussion Question

FIN100 Discussion Question
Discussion Question:

Imagine you have completed your bachelor’s degree at Strayer and you are searching for a job in finance, accounting or business. Using various employment websites (i.e. Monster.com, Indeed.com, USAjobs.gov) find three (3) careers in finance that you are interested in applying to. Be sure to specifically address why you are interested in the career, what qualifications you have or may need to get this position, and where do you see yourself in this career long-term. Be sure to cite the website where you found each career.

The basic tool you need to look at before starting up the business

The basic tool you need to look at before starting up the business

Research paper
According to the menu and restaurant in ‘Pasadena’ document which is the file#1 I uploaded. Finish the chart.(the file#4 I uploaded) The other two documents (file#2 and #3) are examples. Also, there is instructions in the examples
Pasadena
Pasadena can be the best strategic location to begin a restaurant business if you consider so many things. The basic tool you need to look at before starting up the business is the population of the area which entails the number of the people in the area, age, the level of education of the people living in the area, gender and the income that every individual earn as their basic salary. According to the 2010 census of United States, the statistics recorded that Pasadena has a total population of 137,122, with an estimate number of male being 67,060 and that of female being 73,820.
According to the statistics given by United States census Bureau, there are more female than male, and the distribution of the population according to age is as follows; below 5 years are 9202, between five and nine years are 9312, between ten and fourteen years are 8102, between fifteen and nineteen years are 77467, between twenty and twenty four years are 9334, between twenty five and thirty four years are 24,744, age thirty five and forty four are 22,004, age forty five and fifty four are 16,779, age fifty five and sixty four are 10,861 and sixty five years and above are 15,222. Their median age is approximately 34.5.
The information provided by the City of Pasadena on its education statistics is that the people of Pasadena are well educated. It shows that the estimate of 35,300 people is enrolled in school from preschool to colleges or graduate school. Of those, 13,800 are enrolled in college and 17,500 are enrolled in high school. 85.5% are high school graduates and 46.5% owns a bachelor of degree. The people equally attend the private and public school.
The 2010 census recorded an average income per household. the religion in the place and the ethnicity in the area of Pasadena. The average income per household in Pasadena holds about $105,221 and a median household income of about $71,412 which is a good amount of cash that can allow the people of Pasadena to make their ends meet. Pasadena is made up of different people from diverse race and ethnicity. The white being the largest race with 71,469, the black Americans being 19,319, Asians making 13,399 of the population, Chinese being 4,390, Filipino 2855, Japanese 2168 and other races which include the Korean, Hawaiian and others making up a population of 21,444, these are the most number of individuals in Pasadena.
The majority of the population in Pasadena is made up of the white Caucasians but this doesn’t mean that the majority of Pasadena’s restaurants are serving the whit’s items only. Instead, Pasadena is made up of variant restaurants that serve diverse items to its people. The type and number of restaurant in Pasadena deals with casual dining, fast food, upscale and even delivery and some of the categories include the Hawaiian, Mediterranean, Mexican, Austrian, American, French and so many others. There are a huge number of restaurants in Pasadena which holds different themes.

RESTAURANT THEME SERVICE STYLE
The Counter Pasadena Burgers Casual dining/ upscale
Foodie Cube Asian/ Japanese Fast food
Urban Mexican Kitchen Mexican/breakfast Casual dining
Ho Kee Cafe Cantonese/ noodles delivery
Lunasia Dim Sum House Cantonese/ dim sum Fast food
Top restaurant Indonesian / hawaiian Quick service/ casual dining
pencil American Fast food
Dog Haus Biergarten Mexican Fast food
Monkey Bar American Casual dining
Arroyo Chop House French/ American Fast food/ pick up/ delivery
Bodega Wine Bar Korean/ desserts/ pizza Casual dining/delivery/ upscale
Bollywood Masala Indian Pick up/ delivery/ casual dining
Mint Leaf Indian Cuisine Indian Casual dining/ pick up
Café Fusion Taiwanese /Asian/ seafood Fast food
O’seyo Shabu Shabu Japanese Fast food
Parkway Grill American Casual dining/ delivery
Bone Kettle Indonesian/ Asian Fast food
Alexander’s Steakhouse Japanese/ Asian Casual dining
Chris Korean BBQ Korean Quick scale and casual dining
Gale’s Italian Fast food
Slater’s 50/50 American tradition Delivery/ casual dining
Su Beoreg &Monta Factory Armenian Casual dining
Cinnabar restaurant &bar Chinese Fast-food/ quick scale
Braise &crumble cafe Asian/American Casual dining/ delivery
True food kitchen American (new) Casual dining
Maestro restaurant Mexican fast-food
Harlowe’s French Dip Japanese Casual dining/ quick scale
Urban plates American Casual dining
LA Grande Orange Cafe American(new) Fast food
Café Santorini Mediterranean Fast-food
Café Bambino’s Chinese Fast food

.

The type of restaurant that I can recommend that it can effectively compete with other restaurant business taking place in Pasadena is a Vegas and Vegetarian restaurant with casual dining, quick Service and delivery that will serve hale and hearty food staffs such as asparagus salads and sandwich. Our color will be green to symbolize vegetarian and orange to symbolize healthy food. Our theme will be health and family with a hip style since we will be targeting the current generation for the betterment of their health and that of their families. The target customers for this restaurant will be the people between the age of 18- 65.Since we will be serving healthy items and most people are struggling to fight against cardiovascular diseases between the age brackets of 18-65.
MENU
CHEF’S SPECIALS
APPETIZERs
Cashew sesame tofu $ 9.00
Served with coconut cilantro chutney. It is an organic tofu with cashews, sesame seeds and fresh herbs
Mediterranean mezze platter $ 11.00
Organic millet tabbouleh, stuffed grape leaves, edamane basali hummus and kalamata olives served with warm bread.
SALADS
Protein salads $ 11.00
Served or backed with avocado, kidney beans,
jicama, organic tofu, chopped carrots, mixed greens, green onions and grape tomatoes.
Mediterranean salads $ 10.50
Roasted red pepper, olives, celery, chickpeas and arugula. With a tomato dress that is sun-dried. ENTREES
Seitan piccata $18.00
Grilled seitan cutlets, grilled potato cake, wilted greens with lemon caper sauce
potato leek pizza $ 15.50
Red bliss potatoes, goat cheese, mozzarella on grilled pizza, grilled leeks and caramelized onion.
Tex-Mex pizza$ 15.50
Fried beans, Portobello mushroom, corns, green onions, salsa and pepper jack cheese. Topped with avocado.
DRINKS
Lemon ginger fizz $4.00
Organic tea $ 4.00
Green tea $ 3.50

Chapter 2

Part One: Product Walk-Through Chart

Instructions:

List all the items you included in the menu that you developed. Attempt to identify the equipment that will be necessary to: receive, store, issue, prepare, and serve your menu items. Place an ‘X’ in the box corresponding to equipment each time it is used by a menu item.

Menu Items Equipment
Refrigerator Dry-Storage Prep-Area knife Holding unit or cotainers Plate Cuisine Range Oven Blender Large pot/ big pan Dish washer/ Sink
Dipping Ships
Fried Tortillas X X X X X X
Oil X X X X
Guacamole X
Avocado X X X X X
Tomatoes X X X X X X
Onions X X X X X
Green chili X X X X X X
Red Hot Sauce X X
Cooked tomatoes X X X X X
Red Tree Chile X X X X X
Garlic X X

Chicken Consommé X X
Cooked Chicken X X X X X
Cooked Onion X X X
Cooked Garlic X X X
Cooked Celery X X X X
Chopped Onion X X X X X
Cut Green Chili X X X X X X
Chopped Avocado X X X X X
Tortillas X X

Tostadas X
Fried tortilla X
Oil X X X X
Beef X X X X X X
Baked beans X X X X
Lettuce X X X X X
Carrots X X X X X
Pickle Onions X X X X
Limon X X X
Sour Cream X X
Cheese X X
Tomato Sauce X
Cooked tomato X X X X
Onion X X X
Garlic X X
Oregano X X X X
Chicken Bouillon- Knorr suiza X X

Enchiladas
Soft tortillas X
Baked beans X X X X
Chicken/Beef X X X X X X
Lettuce X X X X X
Carrots X X X X X
Pickle Onions X X X X
Limon X X X
Sour Cream X X
Cheese X X
Tomato Sauce X
Cooked tomato X X X X
Onion X X X
Garlic X X
Oregano X X X X
Chicken Bouillon- Knorr suiza X X

Asado
Cooked, cut, fried beef X X X X X X X
Cooked, cut, fried potato X X X X X X X
Oil
Lettuce X X X X X
Carrots X X X X X
Pickle Onions X X X X
Limon X X X
Tomato Sauce X
Cooked tomato X X X X
Onion X X X
Garlic X X
Oregano X X X X
Chicken Bouillon- Knorr suiza X X
Jalapeno X X

Flan X
Eggs X X X X
Sweetened Condensed milk X X
Evaporated milk X X X
Vanilla extract X X X

Arroz con Leche X
Cooked Rice X X X X X X
Cinnamon X X
Powdered brown sugar X X X
Evaporated milk X X X
Maizena X X X

Beverages
Apple juice X
Sodas X
Orchata X X
Jamaica X X X X

Part Two: Address the Factors That Affect a Menu

Answer the questions listed below as accurately as possible:

1. Product Availability: Are any of the items listed on the menu seasonal? If yes, describe how you would present them on your menu or your guests

No, all of my products, tortillas, avocados, beef, chicken, lettuce, tomatoes, onions, Mexican oregano, carrots, chilies, sour cream, cheese, lemon, celery, garlic, chicken bouillon, potatoes, jalapenos, eggs, condense & evaporated milk, vanilla, rice, and maizena (cornstarch) are available throughout the year.

2. Cross Utilization of Products: Have you attempted to incorporate cross utilization in your menu? If not please explain why decide to use a more diverse selection of menu items.

Yes, most of my products are cross utilized. The only products that are not being cross utilized as much are those for dessert: eggs, condense & evaporated milk, vanilla, rice, and maizena.

3. Selling Price: What are your prices for [appetizers, entrées and desserts]? Do they take into consideration your labor and other expenses? And are they consistent with your demographics?

I didn’t specify a price for appetizers and desserts because I wasn’t sure how much to charge for them. I only focused on the main dish, which I’m charging as a combo that come with beverage for a fix price of $9.85 and the Kid’s combo menu for $6.65. I believe they’re okay prices that I choice based on my demographics research; however, I’m not taking in consideration the labor, electricity and all the other expenses that come with creating the meal. I pretty much just choose that price thinking about how much do I think people will be willing to pay for the food, but there’s still a lot of research needed and factors to be considered in order to select an official price.

4. Traffic and Product flow: Do you feel that your item selection relatively ensures that there isn’t excessive: congestion, and back-tracking in the back of the house?

I think it should be fine. Since most of the meals are prepared with the same raw material, there’s not much extra space need. The only thing that might cause congestion is the oven used for the flan because it is place on one of the cuisine ranges and it might interfere if one person is working on the range and other one is elaborating the dessert. But if the same person is doing both items, then it shouldn’t be a big problem. Other than that, everything should be in order, having a food-prep, cooking, cleaning and dry-storage area and refrigerator, and people should be able to move around without a problem.

5. Staff Skills: Describe the expertise level required of you or your staff in order to prepare and serve the items on your menu.

They pretty much just need to be servsafe certified. The tasks are very simple, but they do need training in order to ensure consistency and food quality. Other than that, anyone who’s certified and is willing to learn could perform this job.
6. Theme of the restaurant: How would you describe your theme, and have you attempted to incorporate it into you menu?

The theme will be Mexican Fast-Food. I have some ideas about how to incorporate the theme into the menu, but I haven’t fully incorporated them because I haven’t found the graphics that I want, so I might have to create them.
Part Three: Equipment Cost
Using your Product Walk-through Chart from Part One, list all your equipment below, and using the internet conduct a simple research to identify the cost of purchasing the equipment you need.

Equipment Price
Refrigerator- Fusion Reach-In Refrigerator, Three-Section, 80.0 cu ft, solid hinged doors with grip handles, digital thermometer, (3) shelves per section, s/s exterior, aluminum interior, bottom mount compressor, (6) 4″ casters, left & middle doors hinged left, right door hinged right, 38F operating temp, 1/4hp, UL, Energy Star
$2,899
Dry-Storage- Kelmax AAP76 Post Post, aluminum finish, 76′ high, for use with or without stem casters

Advance Tabco ECPC-54-X Post Post, 54′ high, numbered, for use with casters, chrome. Priced by each. $21
$10
Holding unit or containers & Prep-Area -Equipment Stand, 24″ wide, 26″ deep, for C-CHDSA or RG-HDSA Char-Glo broilers, open base with bottom shelf, 21″ high, stainless steel top, legs & undershelf
$490
Cuisine Range- Range, Master Series M47-45R: 68″ Heavy-Duty, Gas, (4)24,000 BTU open burners, 45″ Fry Top thermostatic cntrl (left only), (1) standard oven w/Piezo ignition, cabinet, 1-1/4″ front manifold, stainless steel front, black sides

Cuisine Range- Model C836-6: 36″ Heavy-Duty, gas, (4) 30,000 BTU open burners 18″, 1-1/4″ front manifold, standard depth, s/s front and sides, modular top, s/s legs, 120,000 BTU $8,037
$2,419
Sink- Turbo Air TSA-2-N Prep Sink: Prep Sink, Two Compartment, 18″ wide x 18″ front-to-back, 11″ deep w/11″ high splash, 18/304 stainless steel bowls, galvanized gussets & tubular legs w/adjustable ABS feet, NSF approved

Dish washer- CMA UC50E Undercounter High Temp Dishwasher | 13-3/4″ Door Opening
$501
$2,719
Blender- Nublend Commercial Blenders: BB180: Upgrade your current blending capabilities with this 44-ounce blender by Waring NuBlend. This professional-grade blender can crush the ice for blended drinks in seconds, so that you can make more drinks quicker. Motor power: 0.75 horsepower Capacity: 44 ounces Container material: Polycarbonate Crushes ice in seconds High, Low, Off, and Pulse toggle switches UL, CUL, NSF
$69
TOTAL $17,165

Part Four: Prices

Now that you’ve identified the level of staff expertise required and a rough estimate of what your equipment will cost, is there a need re-evaluate your prices or not? If you feel that your menu you items need to be re-priced, please list the items and the new prices.

If you have not included any prices for your menu items previously, what would you charge for them now?

1. Dipping Ships- I would charge $2.99 for this item because the staff level of expertise required is average (they don’t need to be master chefs to make this item) and to consider a partial cost of the electricity used by the refrigerator and the gas by the cuisine range.
2. Chicken Consommé- I would charge $3.89 because the chicken a little more expensive and I’m utilizing most of the equipments.
3. Tostadas, Echiladas & Asado- I said I would charge $9.85 for the meal and beverage. Because of expenses like equipment, labor involved, electricity and gas, I would leave that price as it is but that won’t include beverages; it will be only the entrées.
4. For the beverages I would charge $1.96 for sodas and $1.68 for small fresh water and $2.26 for the large one.
5. Kids’ menu- I said I was going to charge $6.65. I’ll keep that price, but that will not include the dessert as I specified previously; it will only include the entrée and the beverage.
6. Flan- It is pretty simple to make, but I’m using the oven only to make that item. So I would remove the flan from the menu and replace it by something like a coconut and pineapple jelly for which I would charge $2.56.
7. If for the purpose of this assignment I’m not able to change this menu item, then I would charge $3.10 for the flan.
8. Arroz con Leche- I would charge $2.69 because it doesn’t required high level of staff expertise and it doesn’t need a lot of equipments.
Chapter 2

Part One: Product Walk-Through Chart

Instructions:

List all the items you included in the menu that you developed. Attempt to identify the equipment that will be necessary to: receive, store, issue, prepare, and serve your menu items. Place an ‘X’ in the box corresponding to equipment each time it is used by a menu item.

Menu Items Equipment

Part Two: Address the Factors That Affect a Menu

Answer the questions listed below as accurately as possible:

1. Product Availability: Are any of the items listed on the menu seasonal? If yes, describe how you would present them on your menu or your guests

__________________________________________________________________________________

__________________________________________________________________________________

2. Cross Utilization of Products: Have you attempted to incorporate cross utilization in your menu? If not please explain why decide to use a more diverse selection of menu items.

__________________________________________________________________________________

__________________________________________________________________________________

3. Selling Price: What are your prices for [appetizers, entrées and desserts]? Do they take into consideration your labor and other expenses? And are they consistent with your demographics?

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________
4. Traffic and Product flow: Do you feel that your item selection relatively ensures that there isn’t excessive: congestion, and back-tracking in the back of the house?

__________________________________________________________________________________

__________________________________________________________________________________

5. Staff Skills: Describe the expertise level required of you or your staff in order to prepare and serve the items on your menu.
__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________
6. Theme of the restaurant: How would you describe your theme, and have you attempted to incorporate it into you menu?
__________________________________________________________________________________

__________________________________________________________________________________
Part Three: Equipment Cost
Using your Product Walk-through Chart from Part One, list all your equipment below, and using the internet conduct a simple research to identify the cost of purchasing the equipment you need.

Equipment Price

Part Four: Prices

Now that you’ve identified the level of staff expertise required and a rough estimate of what your equipment will cost, is there a need re-evaluate your prices or not? If you feel that your menu you items need to be re-priced, please list the items and the new prices.

If you have not included any prices for your menu items previously, what would you charge for them now?

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