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STEP 2

FORMULATION OF POLICY

STEP 1

MARKET ANALYSIS

STEP 3

INTERPRETATION OF DEMAND

It is the Agreement on the plan

of action to run the business

(type of cuisine, menu lay-out,

...)

It is a socio-economic Research to identify potential customers (the target market)

It is the understanding of the

customers' requirements

THE TARGET MARKET

Rich people

You have to be market oriented

B2B is our rule

STEP 4

ASSEMBLY OF FACILITIES

THE

CATERING

CYCLE

STEP 8

MONITORING

SATISFACTION

It is the set up of all facilities, such as:

  • kitchen and catering equipment
  • gas
  • electricity
  • water supply
  • ....

It is the Analysis of the level of satisfaction of the clientele

STEP 7

FINANCIAL CONTROL

STEP 5 PROVISIONING

STEP 6

PRODUCTION & SERVICE

It is the Purchase of all:

  • food & drinks,
  • cleaning materials,
  • small equipment,
  • utensils,
  • ...

It is the Cost & Revenue Control to assure profits

It is the cooking and service

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