Дипломная работа на тему "Start-up of the restaraunt business (работа выполнена на английском языке) | Синергия [ID 50518]"

Работа на тему: Start-up of the restaraunt business (работа выполнена на английском языке)
Оценка: отлично.
Речь и презентация идут в комплекте бесплатно.
Оригинальность работы на момент публикации 50+% на антиплагиат.ру.
Ниже прилагаю все данные для покупки.
https://studentu24.ru/list/suppliers/Anastasiya1---1326

Описание работы

Moscow University for Industry and Finance “Synergy”

DIPLOMA THESIS REPORT
Start-up of the restaraunt business

MOSCOW 2024

TASK
For DTR of the student
1. Topic of the DTR: Start-up of the restaraunt business
2. Structure of the DTR:

Introduction
Chapter 1. Background and market analysis
1.1. Defining the concept of the restaurant business
1.2. Studying trends and prospects of the restaurant market
1.3. Analysis of the target audience and their needs
Chapter 2. Planning and establishment of the restaurant business
2.1. Choosing the restaurant concept and forming a business plan
2.2. Searching for and analyzing suitable location for the restaurant
2.3. Organizational aspects of launching the restaurant business
Chapter 3. Marketing strategies and management
3.1. Developing a marketing strategy for attracting customers
3.2. Personnel management and ensuring service quality
3.3. Building the restaurant's image and promoting it on social media
Conclusion
The list of the used literature
Annex

3. Main areas of the topic, that are supposed to be covered in the DTR.
In the introduction it is recommended to justify the topics relevance, set the goals and tasks of the DTR, describe the objective, subjective and informational research base.
Chapter 1. Background and market analysis
1.1. Defining the concept of the restaurant business:
This subsection will delve into the fundamental definition and essence of the restaurant business, including its core elements, functions, and characteristics. It will provide a comprehensive understanding of what constitutes a restaurant business, ranging from the types of establishments to the variety of services offered.
1.2. Studying trends and prospects of the restaurant market:
This section will involve an in-depth examination of current trends in the restaurant industry, including emerging concepts, consumer preferences, and market dynamics. It will explore the latest developments in the restaurant market, such as the rise of fast-casual dining, the influence of health-conscious eating habits, and the impact of technological advancements.
1.3. Analysis of the target audience and their needs:
This subsection will focus on identifying and analyzing the target audience for the restaurant business. It will explore demographic factors, psychographic characteristics, and consumer behavior patterns to understand the needs, preferences, and expectations of potential customers. By conducting market research and segmentation analysis, it will enable the development of strategies tailored to meet the specific demands of the target audience.
Chapter 2. Planning and establishment of the restaurant business
2.1. Choosing the restaurant concept and forming a business plan:
This section will discuss the critical process of selecting a suitable restaurant concept that aligns with market demands, target audience preferences, and entrepreneurial goals. It will also emphasize the importance of developing a comprehensive business plan encompassing strategic objectives, financial projections, operational frameworks, and marketing strategies to ensure the successful launch and sustainable growth of the restaurant business.
2.2. Searching for and analyzing suitable location for the restaurant:
This subsection will explore the significance of location selection in the success of a restaurant business. It will cover factors such as demographic profile, foot traffic, competition analysis, accessibility, and zoning regulations when evaluating potential locations. Through thorough research and analysis, it aims to identify the optimal location that maximizes visibility, attracts the target audience, and enhances the restaurant's profitability.
2.3. Organizational aspects of launching the restaurant business:
This section will address the organizational and operational considerations involved in launching a restaurant business. It will cover aspects such as legal structure, licensing and permits, staffing requirements, supply chain management, and technology integration. By establishing efficient organizational frameworks and operational protocols, it aims to ensure smooth and effective execution during the launch phase and beyond.
Chapter 3. Marketing strategies and management
3.1. Developing a marketing strategy for attracting customers:
This subsection will focus on developing a comprehensive marketing strategy to attract and retain customers. It will encompass various marketing tactics, including branding, advertising, promotions, loyalty programs, and customer relationship management (CRM). By leveraging market insights and consumer behavior data, it aims to create targeted marketing campaigns that resonate with the target audience and drive customer acquisition.
3.2. Personnel management and ensuring service quality:
This section will address the critical role of personnel management in delivering high-quality service and customer satisfaction. It will cover aspects such as recruitment, training, performance management, and employee engagement initiatives. By investing in the development and empowerment of employees, it aims to foster a culture of excellence and ensure consistent delivery of exceptional service standards.
3.3. Building the restaurant's image and promoting it on social media:
This subsection will explore the importance of building a strong brand image and leveraging social media platforms for promotional activities. It will discuss strategies for crafting a distinctive brand identity, storytelling, content creation, influencer partnerships, and community engagement initiatives on social media channels. By harnessing the power of digital marketing and social media, it aims to enhance brand visibility, generate buzz, and cultivate a loyal online following for the restaurant.

4. Initial data for DTR:
References
Barrow, C., Barrow, P. and Brown, R. 2008. The business plan workbook : the definitive guide to researching, writing up and presenting a winning plan. 6th ed. 120
Pentonville Road London Booth, D. A. 1994. Psychology of nutrition. London: Taylor & Francis. Caldwell, C., & Hibbert, S. A. 2002.
The influence of music tempo and musical preference on restaurant patrons' behavior. Psychology & Marketing, 19(11), 895-917.
Castillo Michelle Time magazine. Yelp Makes “Hipster” a Category to Describe Ambience, 2011.
Accessed on 16 November 2016 Davies, A.; Titterington, A.J.; Cochrane, C. 1995 "Who buys organic food? A Profile of the Purchasers of Organic food in Northern Ireland", British Food Journal, Vol. 97, nos. 10, pp. 17-23.
Eustat, Basque statistics office press release, agricultural census, 2011.
The prevalence and costs of obesity in the EU. Proceedings of the Nutrition Society, 64, 359–362. Henke, K. 2013.
Postmodern authenticity and the hipster identity. Forbes & Fifth, 3. Hughner, R. S., McDonagh, P., Prothero, A., Shultz, C. J., & Stanton, J. 2007.
Who are organic food consumers? A compilation and review of why people purchase organic food. Journal of consumer behavior, 6(2-3), 94-110. Jacobsen, J K. 2008.
The Food and Eating Experience, in Sundbo, J. and Darmer, P. 2008. Creating experiences in the experience economy. Edward Elgar: Cheltenham Kopelman, P. G. 2000.
Obesity as a medical problem. Nature, 404, 635–643.
Lanham, R. Nicely B, and Bechtel J. 2008. The hipster handbook. New York: Anchor 28 Mata, J. 2008.
Healthy food choice (Doctoral dissertation, Humboldt-Universitat zu Berlin, Mathematisch-Naturwissenschaftliche Fakultat II). Meredith, S., & Willer, H. 2014.
Organic in Europe – prospects and developments. IFOAM EU Group. Rue du Commerce 124, BE - 1000 Brussels, Belgium Mijune Pak. 2012.
Characteristics of a Hipster Restaurant. FollowMeFoodie.com.
What Is The Hipster? Spectrum 2013 25th Edition! 52. Petrini, Carlo. Arts and Traditions of the Table: Perspectives on Culinary History : Slow Food : The Case for Taste. New York, US: Columbia University Press, 2012 Pinson, L. 2008.
Anatomy of a Business Plan : A Step-by-Step Guide to Building a Business and Securing Your Company's Future. 7th ed. USA: Dearborn Trade, A Kaplan Professional Company. Chicago. IL. Powell, L. H., Calvin, J. E., III, & Calvin, J. E., Jr. (2007).
Effective obesity treatments. American Psychologist, 62, 234-246. Scarborough, N. and Zimmerer, T. 2012. Essentials of entrepreneurship and small business management. 10th ed. Pearson Education Ltd.: Upper Saddle River, New Jersey Shankman, L. 1999. North American industry classification system-United States, 1997. The Different Types of Business Plans. Tim Betty.
Baraban, R. S., & Durocher, J. R. (2017). Successful Restaurant Design. John Wiley & Sons.
Brotherton, B., & Wood, R. (2008). The Sage Handbook of Hospitality Management. Sage Publications.
Cote, J., & Airey, D. (2011). Society and the restaurant: exploring the social role of gastronomy. Journal of Foodservice, 22(2), 83-88.
Dittmer, P. R. (2010). Restaurant management: customers, operations, and employees. Prentice Hall.
Enz, C. A. (2010). Hospitality Strategic Management: Concepts and Cases. John Wiley & Sons.
Galloway, L. (2010). Start and run a restaurant: Make life simpler by turning your dream into a profitable reality. Self-Counsel Press.
Gartner, W. C., & Riessman, F. (2010). Growing and managing a small business: An entrepreneurial perspective. McGraw-Hill/Irwin.
Goff, B. L. (2010). Restaurant success by the numbers: A money-guy's guide to opening the next hot spot. Ten Speed Press.
Harris, P., & Mongiello, M. (2016). Accounting and financial management: developments in the international hospitality industry. Cengage Learning EMEA.
Hayes, D., & Miller, A. (2011). Revenue management for the hospitality industry. John Wiley & Sons.
Hjalager, A. M. (2010). A review of innovation research in tourism. Tourism management, 31(1), 1-12.
Jones, P., & Merricks, P. (2013). Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Routledge.
Kotler, P., Bowen, J. T., & Makens, J. (2013). Marketing for hospitality and tourism. Pearson Higher Ed.
Kundu, S. C., & Sahadev, S. (2012). Restaurantscape and servicescape: A framework proposed for the Indian restaurant industry. International Journal of Hospitality Management, 31(4), 1005-1019.
Morrison, A., & O'Gorman, K. D. (2013). The Routledge handbook of events. Routledge.
O’Regan, M., & Ghobadian, A. (2010). The importance of staff training in the hotel industry–case study: Renaissance Shanghai Yuyuan Hotel. Journal of Human Resources in Hospitality & Tourism, 9(4), 408-424.
Powers, T. (2012). The Restaurant Marketing Bible: The Secret Recipe for Restaurant Business Success in 2016 and Beyond. CreateSpace Independent Publishing Platform.
Roberts, A. (2010). Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation. Atlantic Publishing Company.
Vallen, G. K. (2011). The restaurant: from concept to operation. John Wiley & Sons.
Walker, J. R. (2013). Introduction to Hospitality Management. Pearson Higher Ed.

Content
Introduction 9
Chapter 1. Background and market analysis 11
1.1. Defining the concept of the restaurant business 11
1.2. Studying trends and prospects of the restaurant market 18
1.3. Analysis of the target audience and their needs 23
Chapter 2. Planning and establishment of the restaurant business 31
2.1. Choosing the restaurant concept and forming a business plan 31
2.2. Searching for and analyzing suitable location for the restaurant 34
2.3. Organizational aspects of launching the restaurant business 37
Chapter 3. Marketing strategies and management 42
3.1. Developing a marketing strategy for attracting customers 42
3.2. Personnel management and ensuring service quality 50
3.3. Building the restaurant's image and promoting it on social media 56
Conclusion 62
The list of the used literature 64
Annex………………………………………………………………………………...68

INTRODUCTION
The relevance of researching the start-up of the restaurant business is multifaceted and timely, given the evolving dynamics of the food service industry. As consumer preferences shift and market conditions change, understanding the intricacies of launching a successful restaurant has become more critical than ever. This research is significant for several reasons. Firstly, the restaurant industry is a substantial and continually growing sector of the global economy, contributing significantly to employment and GDP. Despite its growth potential, the industry is notoriously competitive, with a high rate of business failures, particularly among start-ups. By examining successful strategies and common pitfalls, this research can provide valuable insights that improve the chances of new ventures thriving in this challenging environment. Secondly, the COVID-19 pandemic has drastically altered the landscape of the restaurant industry. It has accelerated trends such as digital ordering, home delivery, and contactless dining. New start-ups must navigate these changes while adapting to ongoing health and safety concerns. Researching how new restaurants can leverage technology and adapt to new consumer behaviors is crucial for their survival and success in the post-pandemic world.
Moreover, consumer preferences are continuously evolving, with increasing demand for diverse culinary experiences, sustainability, and health-conscious options. A deep understanding of these trends can help aspiring restaurateurs create concepts that resonate with contemporary diners. Research can also explore how to effectively market these concepts to attract and retain customers in a crowded marketplace. Additionally, the rise of social media and online review platforms has transformed the way restaurants build their reputations and engage with customers. Effective digital marketing strategies and reputation management have become essential for new restaurant businesses. This research can offer guidance on how to harness these tools to build a strong brand and loyal customer base.
Finally, the start-up phase of a restaurant involves numerous critical decisions, from location selection and menu design to staffing and financial management. Comprehensive research can provide practical frameworks and best practices for each of these areas, helping new business owners make informed decisions and avoid costly mistakes.
In conclusion, researching the start-up of the restaurant business is highly relevant due to the industry's economic significance, the impact of recent global events, evolving consumer preferences, and the complexity of launching a successful venture. Insights gained from this research can empower new entrepreneurs with the knowledge and tools needed to navigate the competitive landscape and build thriving restaurant businesses.
Subject of the research: The subject of the research is the start-up process of the restaurant business, including the key aspects and factors influencing the successful opening and development of a restaurant.
Object of the research: The object of the research is new restaurants (start-ups) in the restaurant business.
Aim of the research: The aim of the research is to identify the main success factors and obstacles in the path to a successful start-up in the restaurant business.
The final qualifying work consists of an introduction, three chapters, a conclusion, and a list of references.

THE LIST OF THE USED LITERATURE
1. Barrow, C., Barrow, P. and Brown, R. 2008. The business plan workbook : the definitive guide to researching, writing up and presenting a winning plan. 6th ed. 120
2. Pentonville Road London Booth, D. A. 1994. Psychology of nutrition. London: Taylor & Francis. Caldwell, C., & Hibbert, S. A. 2002.
3. The influence of music tempo and musical preference on restaurant patrons' behavior. Psychology & Marketing, 19(11), 895-917.
4. Castillo Michelle Time magazine. Yelp Makes “Hipster” a Category to Describe Ambience, 2011.
5. Accessed on 16 November 2016 Davies, A.; Titterington, A.J.; Cochrane, C. 1995 "Who buys organic food? A Profile of the Purchasers of Organic food in Northern Ireland", British Food Journal, Vol. 97, nos. 10, pp. 17-23.
6. Eustat, Basque statistics office press release, agricultural census, 2011.
7. The prevalence and costs of obesity in the EU. Proceedings of the Nutrition Society, 64, 359–362. Henke, K. 2013.
8. Postmodern authenticity and the hipster identity. Forbes & Fifth, 3. Hughner, R. S., McDonagh, P., Prothero, A., Shultz, C. J., & Stanton, J. 2007.
9. Who are organic food consumers? A compilation and review of why people purchase organic food. Journal of consumer behavior, 6(2-3), 94-110. Jacobsen, J K. 2008.
10. The Food and Eating Experience, in Sundbo, J. and Darmer, P. 2008. Creating experiences in the experience economy. Edward Elgar: Cheltenham Kopelman, P. G. 2000.
11. Obesity as a medical problem. Nature, 404, 635–643.
12. Lanham, R. Nicely B, and Bechtel J. 2008. The hipster handbook. New York: Anchor 28 Mata, J. 2008.
13. Healthy food choice (Doctoral dissertation, Humboldt-Universitat zu Berlin, Mathematisch-Naturwissenschaftliche Fakultat II). Meredith, S., & Willer, H. 2014.
14. Organic in Europe – prospects and developments. IFOAM EU Group. Rue du Commerce 124, BE - 1000 Brussels, Belgium Mijune Pak. 2012.
15. Characteristics of a Hipster Restaurant. FollowMeFoodie.com.
17 November 2016 Nordby, A. 2013.
16. What Is The Hipster? Spectrum 2013 25th Edition! 52. Petrini, Carlo. Arts and Traditions of the Table: Perspectives on Culinary History : Slow Food : The Case for Taste. New York, US: Columbia University Press, 2012 Pinson, L. 2008.
17. Anatomy of a Business Plan : A Step-by-Step Guide to Building a Business and Securing Your Company's Future. 7th ed. USA: Dearborn Trade, A Kaplan Professional Company. Chicago. IL. Powell, L. H., Calvin, J. E., III, & Calvin, J. E., Jr. (2007).
18. Effective obesity treatments. American Psychologist, 62, 234-246. Scarborough, N. and Zimmerer, T. 2012. Essentials of entrepreneurship and small business management. 10th ed. Pearson Education Ltd.: Upper Saddle River, New Jersey Shankman, L. 1999. North American industry classification system-United States, 1997. The Different Types of Business Plans. Tim Betty.
Encyclopedia, Business Plans Made Easy, Start Your Own Business and Entrepreneur magazine.
19. Elements of a Business Plan.
20. Baraban, R. S., & Durocher, J. R. (2017). Successful Restaurant Design. John Wiley & Sons.
21. Brotherton, B., & Wood, R. (2008). The Sage Handbook of Hospitality Management. Sage Publications.
22. Cote, J., & Airey, D. (2011). Society and the restaurant: exploring the social role of gastronomy. Journal of Foodservice, 22(2), 83-88.
23. Dittmer, P. R. (2010). Restaurant management: customers, operations, and employees. Prentice Hall.
24. Enz, C. A. (2010). Hospitality Strategic Management: Concepts and Cases. John Wiley & Sons.
25. Galloway, L. (2010). Start and run a restaurant: Make life simpler by turning your dream into a profitable reality. Self-Counsel Press.
26. Gartner, W. C., & Riessman, F. (2010). Growing and managing a small business: An entrepreneurial perspective. McGraw-Hill/Irwin.
27. Goff, B. L. (2010). Restaurant success by the numbers: A money-guy's guide to opening the next hot spot. Ten Speed Press.
28. Harris, P., & Mongiello, M. (2016). Accounting and financial management: developments in the international hospitality industry. Cengage Learning EMEA.
29. Hayes, D., & Miller, A. (2011). Revenue management for the hospitality industry. John Wiley & Sons.
30. Hjalager, A. M. (2010). A review of innovation research in tourism. Tourism management, 31(1), 1-12.
31. Jones, P., & Merricks, P. (2013). Sustainability in the Hospitality Industry: Principles of Sustainable Operations. Routledge.
32. Kotler, P., Bowen, J. T., & Makens, J. (2013). Marketing for hospitality and tourism. Pearson Higher Ed.
33. Kundu, S. C., & Sahadev, S. (2012). Restaurantscape and servicescape: A framework proposed for the Indian restaurant industry. International Journal of Hospitality Management, 31(4), 1005-1019.
34. Morrison, A., & O'Gorman, K. D. (2013). The Routledge handbook of events. Routledge.
35. O’Regan, M., & Ghobadian, A. (2010). The importance of staff training in the hotel industry–case study: Renaissance Shanghai Yuyuan Hotel. Journal of Human Resources in Hospitality & Tourism, 9(4), 408-424.
36. Powers, T. (2012). The Restaurant Marketing Bible: The Secret Recipe for Restaurant Business Success in 2016 and Beyond. CreateSpace Independent Publishing Platform.
37. Roberts, A. (2010). Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation. Atlantic Publishing Company.
38. Vallen, G. K. (2011). The restaurant: from concept to operation. John Wiley & Sons.
39. Walker, J. R. (2013). Introduction to Hospitality Management. Pearson Higher Ed.