DOCSLIB.ORG

TORTILLA DEA's FOOD TRUCK FEASIBILITY STUDY a Project

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
TORTILLA DEA's FOOD TRUCK FEASIBILITY STUDY a Project TORTILLA DEA’S FOOD TRUCK FEASIBILITY STUDY A Project Presented to the Faculty of California State University, Stanislaus In Partial Fulfillment of the Requirements for the Degree of Master of Business Administration By Hugo Castrejon October 2020 CERTIFICATION OF APPROVAL TORTILLA DEA’S FOOD TRUCK FEASIBILITY STUDY by Hugo Castrejon Signed Certification of Approval page is on file with the University Library Dr. Jingyun Li, Project Advisor Date Assistant Professor of Operations Management Ms. Katrina Kidd, Director Date Graduate Business Programs Dr. Tomas Gomez-Arias, Dean Date College of Business Administration © 2020 Hugo Castrejon ALL RIGHTS RESERVED DEDICATION My wife is my greatest champion and my source of inspiration. I want to thank her for her unwavering support while I achieved my Executive MBA. I also want to thank her for the idea of opening a taco truck as the basis for this capstone project. We have always fancied ourselves to be good cooks, so the idea of elevating our recipes to be the cornerstone for a business proposal is surreal. In honor of her and her selflessness, her namesake will be the name of the business (i.e. Tortilla Dea’s). I know the past year has been especially hard as I diverted time away from her and my children. Regardless, she picked up the parental slack where I came up short and tried her best to set me up with the time I needed to succeed in this program. I hope to be her yoke one day to lighten her burden as she takes her much-deserved time to shine. Thank you for being a source of inspiration during trying times. Thank you for loving me unconditionally. Thank you for our two children. You are the best one of the best ones and I am so fortunate to have you as my wife. iv ACKNOWLEDGEMENTS It is an honor and privilege for me to have been a part of Cohort 15. I want to thank my colleagues who raised my standard of work through friendly competition, thought provoking insight, and inspiring diligence. I especially want to thank those colleagues who always took the opportunity to advocate on behalf of a differing point-of-view than mine. I also want to thank EMBA Director Katrina Kidd and the rest of the faculty for stewarding such a high-caliber Program that truly invokes a cradle-to-grave business acumen and readiness to succeed within industry. I especially want to thank Professor Hinrichs for so tactfully challenging the status quo of effective leadership and Professor Zong for instilling in me sound working knowledge of managerial finance. I am without reservation a believer in the higher education process of refining leadership ability and workplace efficacy. I am so grateful for the opportunity of being part of the Stanislaus State’s family of elite business graduates. v TABLE OF CONTENTS PAGE Dedication ............................................................................................................... iv Acknowledgements ................................................................................................. v List of Tables .......................................................................................................... vii List of Figures ......................................................................................................... viii Abstract ................................................................................................................... ix CHAPTER I. Introduction ........................................................................................... 1 Executive Summary .................................................................. 1 Business Objective .................................................................... 2 II. Market Analysis .................................................................................... 3 Industry Analysis ...................................................................... 3 Market Size ............................................................................... 3 Main Competitors ..................................................................... 4 Target Market Segment............................................................. 7 Market Trends ........................................................................... 8 Market Growth .......................................................................... 10 III. Feasibility Study ................................................................................... 12 Startup Cost ............................................................................... 12 Cash Flow Analysis .................................................................. 15 Alternate Cost Structures .......................................................... 20 Alternate Market ....................................................................... 24 IV. Conclusion ............................................................................................ 25 References ............................................................................................................... 27 vi LIST OF TABLES TABLE PAGE 1. Analysis of Taco Truck Competition Operating in Similar Areas ................... 5 2. Proposed Schedule of Operation for Tortilla Dea’s .......................................... 8 3. Breakdown of First Year Startup Costs ............................................................ 13 4. Cash Flow Analysis for the First 3 Years of Operation .................................... 16 5. Cost Breakdown for the First 3 Years of Anticipated Operation ...................... 17 6. NPV Analysis for the First 3 Years of Anticipated Operation ......................... 19 7. Readjusted Breakdown of First Year Startup Costs ......................................... 21 8. Readjusted Cost Breakdown for the First 3 Years of Anticipated Operation ... 23 vii LIST OF FIGURES FIGURE PAGE 1. Positioning Map for Where Tortilla Dea’s Will Strive to Be Within the Competition Mix ............................................................................................... 6 2. Tortilla Dea’s Menu for Breakfast and Lunch .................................................. 10 viii ABSTRACT Smithsonian Magazine (2012) featured Chef Roy Koi’s concept of hustling Korean barbecue tacos from a food truck, which spawned nationwide fanfare for food that is distinct, affordable, and fast. He is credited with revitalizing the mobile food industry and inspiring food truck shows on the Food Network and Cooking Channel that grew the mainstream appeal for culinary innovation occurring outside the conventional confines of brick-and-mortar (Smithsonian Magazine, 2012; Thrillist.com, 2019). Following in his footsteps, many chefs and entrepreneurs have opted to avoid the risk for return against multimillion-dollar build outs typical of glitzy metropolitan restaurant spaces. Instead, their focus is to win over weary foodies by marrying unique global flavors with familiar classics. Capitalizing on the tired menus of franchise chains and extortive prices of posh venue small bites, aspiring chefs are looking to showcase culinary genius by giving hungry patrons more bang for their buck. This was the inspiration for launching a food truck serving tacos and burritos to the greater Sacramento-San Joaquin (Sac-Joaquin) area. Tortilla Dea’s would bring crisp and refreshing flavors, authentic to Mexico, to the underserved foodies in need of breakfast and lunch options on the go. Although there are many taco trucks in the area, they are indistinct and have sunk into obscurity behind brick-and-mortar restaurants and other mobile competitors. Only a few have differentiated themselves by delivering the genuine flavor flare and freshness expected from Mexican home- ix style cooking. Each of these appetite-inspiring food trucks have a small cult following and have unfortunately closed their operations during the ongoing pandemic. So, the opportunity is readily available to seize market share and solidify the business as a part of the local culture. x CHAPTER I INTRODUCTION Executive Summary For years, the author and his wife have hosted dinners for family and friends, which has culminated into a desire to open a food truck. Uniquely paring delicious Mexican food with clean ingredients has caused many guests to beam wide-grinned, as the flavor of each bite impacts the palate, and they inevitably request second helpings, effectively relinquishing any guilt from eating a full meal. The intention is to bring the same joy for food to the local community. Providing the public wholesome, flavor-packed food ready for on the go enjoyment is the vision behind opening Tortilla Dea’s. Although the experience of growing a food truck business from grass roots concept to mainstream patronage would be surreal, the return on investment would need to be feasible in order to move beyond ideation and launch the business. Therefore, a comprehensive market analysis must be conducted. Assessing the current market for hungry customers throughout Sacramento and San Joaquin counties (Sac- Joaquin) will help to define who the target customers are and what their purchasing habits are like. Interpolating the hours of operation, locations utilized, method of information dissemination and social media presence, menu scope and quality, and customer frequency, will reveal any competitor weaknesses or strengths. A thorough assessment of the industry will help to refine the competitive strategy for Tortilla 1 2 Dea’s and set the baseline to litmus test the financial feasibility of launching the business. Business
Load more

Recommended publications
  • 500 Calorie Meals Homestyle Meals the Deli Shoppe to Go
    The Courtyard Gallery Cafeteria and Vending :: Open 24 hours :: 7 days Daily Features Print your weekly menu at www.cafealt.com or call 53560 1 & 3 July 25 - 31, 2021 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BREAKFAST QUICHE, NEW TEX MEX VISIT THE STEEL CUT CHECK OUT VISA, DISCOVER & FRITTATAS, ZORBA THE BUMBLEBEE RESTAURANT BUMBLEBEE CAFÉ OATMEAL & FRESH TASHA’S NEW MASTERCARD SANDWICHES, WAFFLE 10:30 am HAS ALL NEW - for a Breakfast FRUIT @ FLAVORS OF ACCEPTED ROLL-UPS NEXT TO ASIAN PASTRIES, TREATS THE BUMBLEBEE CAFE BOWL SOON... EGG NICK’MUFFIN THE BUMBLEBEE KRISPINESS 11 11 pm 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL Honey Mustard Chicken THE BUMBLEBEE 500 CALORIE MEAL Honey Mustard Honey Mustard Chicken Honey Mustard Chicken Honey Mustard Chicken 500 Calorie BUTTERMILK CHICKEN DOUBLE BATTERED CAFÉ BBQ MEATBALL SUB BUTTERMILK CHICKEN Chicken Meals TENDERS CHICKEN TENDERS FRIED CHICKEN IN CAFETERIA 500 Calories MEAL ENCHILADA CASSEROLE BBQ CHICKEN SUB MEAL HAND BATTERED Opens 10:30 POMODORO or Less WHITEFISH DINNER SEATING AREA BAKED CHILI MAC SUPREME BAKED COUNTRY FRIED THE NEW CERTIFIED CHILI MAC SUPREME POTATOES DAY Smoked BBQ 8 pm 8 STEAK DINNER - POTATOES DAY ANGUS BEEF Homestyle LOUISIANA FRIED Meatloaf HONEY PEPPER CHICKEN QUESADILLA Chimichanga MONSTER BURGER Meals CHICKEN DINNER SPECIAL Dinner CHICKEN MAC & FAT FRIES AND STRIPS with BEST BURGER I EVER FAT FRIES & STRIPS CHEESE SOUTHERN PEPPER ATE 10:30 10:30 am MEAL CHICKEN BITES Fiesta Potatoes STEAKBURGERS “Best Grilled Cheese
    [Show full text]
  • Download the Report
    CONTENTS 05. INTRODUCTION 15. THE INDEX 29. THE SURVEY 33. CITY-BY-CITY ANALYSIS 55. APPENDIX 3 INTRODUCTIONAmerica’s modern founding as a food truck nation began with the late-night cravings of a couple of Los Angeles-based entrepreneurs for Korean-style meat in Mexican tacos. Mark Manguera and Caroline Shin took their hunger to chef Roy Choi, and together they started Kogi Korean BBQ in 2008. Parked outside of a nightclub in the late hours, it soon began its tour of daylight streets with a tweet at every stop and a growing crowd in chase. By the end of Kogi’s first year of operation, its sole truck was clearing $2 million in sales, a then unheard-of figure. Trucks like Kogis are not new. As “lunch wagons,” “taco trucks,” or just “street food,” mobile vending has been a part of the American culinary landscape for well over a century. From their birth in a covered wagon selling lunch food to journalists in 19th Century Providence, Rhode Island, these mobile mini-kitchens took off after World War II as they followed the growth of suburbs to places where restaurants were rare. 5 5 But Kogi’s early successes spawned gourmet imitators that are an altogether different breed from the latter-day “roach coaches.” Appealing to younger, cosmopolitan urbanites with novel takes on casual cuisine, today’s food trucks operate in Kogi’s innovative spirit. Their clever dishes and savvy social media have jump-started a $2 billion-plus industry in cities across America. Food trucks are rapidly becoming fixtures of our communities.
    [Show full text]
  • Using the Cafeteria Kitchen
    Using the Cafeteria Kitchen The Community Kitchen is the cooking area in the main room of the cafeteria. The cafeteria kitchen is the kitchen used by Nutrition Services for preparing student meals. We use the sink, dishwasher and storage room of the cafeteria kitchen as they are available within Nutrition Services’ schedule. Please respect the important job that Mona does to serve breakfast and lunch to our students and help make it a good relationship. Be courteous and flexible and please follow these guidelines when using the cafeteria kitchen: For almost all projects you will need to use the cafeteria kitchen dishwasher. For some projects you may need to use the cafeteria kitchen ovens (you must have permission first to do this). Opening the Kitchen 1. No supplies may leave the cafeteria kitchen (pans, etc). Please plan to use items from the Community Kitchen or loaned items from home. We supply from the Community Kitchen: parchment, plastic wrap, wiping cloths, food, plastic serving gloves, foil, cooking oils or food release items. 2. Oven a. Turn on oven fan with special key (located by produce sink counter). b. Oven bakes hot. For 350 degree oven set at 300 degrees. c. Oven timer must manually be turned off. 3. Dishwasher a. It is actually the dish sanitizer – so all food particles should be rinsed off before loading into the dishwasher. b. To turn on dishwasher see photos. Turn on switch at front of dishwasher and push lever down inside dishwasher. c. Check for soap and sanitizer. 4. Use gloves to unload washed dishes.
    [Show full text]
  • PACIFICO Yokohama MEAL TICKET RESTAURANT MAP As of Apr
    PACIFICO Yokohama MEAL TICKET RESTAURANT MAP As of Apr. 2016 198 restaurants 58 Cafe 045-664-5859 【Front】 【Back】 Pukari Port of Rinko Park Yokohama Rinko Park Sanbashi Yokohama YOKOHAMA NUMAZU-Kou 045-232-4027 Pier World Porters 250 from July 1, 2015 to December 31, 2015 5 Issued by PACIFICO Yokohama Yokohama 250 from July 1, 2015 to December 31, 2015 Minato Mirai Issued by PACIFICO Yokohama PACIFICO YokohamaYokohama Manyo Club TORIMARU 045-651-9010 250 from July 1, 2015 to December 31, 2015 Issued by PACIFICO Yokohama 250 from July 1, 2015 to December 31, 2015 Keawjai 045-682-2679 6 Issued by PACIFICO Yokohama Keiyu Police Hospital Box 7 27 Yokohama ８ Cosmo World Stickers on the left above are shown Kamakura Bowls 045-651-5450 20 21 Avenue Sakura SOGO YCAT Minato Mirai Line 9 (Yokohama City Minato Mirai Station in restaurants where Meal Ticket can Air Terminal) 10 be used. SOGO 22 11 Station 1F Bus Terminal Bashamichi Station 23 24 12 ＊No change will be given. When there’s a large amount of Station change, please pay in cash. YokohamaYokohama 26 Shintakashima 15 StationStation 25 Keyaki Boulevard 13 14 ＊Meal tickets cannot be exchanged for cash. Icho Boulevard Suzukake Boulevard Minato Mirai Boulevard 18 19 ＊Meal tickets that are not used will not be exchanged for Bus/Taxi Terminal new tickets unless there is an error or flaw made by Sakuragicho PACIFICO Yokohama. Minato Mirai Ramp 16 17 Station ＊Please check the expiration date printed on the front side. Issued by: PACIFICO Yokohama ① PACIFICO Yokohama Exhibition Hall ⑥ The Yokohama
    [Show full text]
  • Netflix and Cook “It Tastes Like Vinegar Gone the Lowdown: Off!” -Matt Campbell (12)
    Bear Truth October 2019 The Hundred-Foot Journey This Is Not What I Expected Julie and Julia Photos by A family migrates from India when their With exciting and original fi lmography Based on a true story, Amy Adams and Luxe Palmer village is burned down, traveling to a and the most unconventional characters, Meryl Streep star in a multi-generational small town in France. The son, Hassan, you will not expect anything in this narrative of a blogger trying to work befriends Marguerite, the chef at a beautiful and hilarious Japanese fi lm. her way through Julia Child’s famous Michelin-star restaurant 100 feet away Gu Shengnan, a fl amboyant chef at cookbook, “Mastering The Art of French from Hassan’s family’s Indian restaurant. an expensive hotel, falls into a series Cooking.” It tells the story of Julia Child Competition and love mix in this of mischevious antics to win over the and Julie Powell as they journey to beautifully told international story. handsome hotel acquisitioner, Lu Jin. discover the art of French cooking. The Great British Baking Show The Chef Show Salt, Fat, Acid, Heat With quirky hosts, lovable contestants, Starring Jon Favreau, who played Happy A thoughtfully fi lmed 4-part and the ever-famous Hollywood Hogan in the Marvel movies, and chef documentary on the four elements of Handshake, “The Great British Baking Roy Choi of Kogi taco truck fame, “The cooking, “Salt, Fat, Acid, Heat” is hosted Show” is a baking competition that spans Chef Show” travels across the country to by Samin Nosrat, author of the cookbook all cultures and is perfect for the whole explore the world of cooking from two of the same name.
    [Show full text]
  • Trends in the Foodservice Industry : Convenience Foods John R
    Florida International University FIU Digital Commons FIU Electronic Theses and Dissertations University Graduate School 6-1979 Trends in the foodservice industry : convenience foods John R. Adams Florida International University DOI: 10.25148/etd.FI13101526 Follow this and additional works at: https://digitalcommons.fiu.edu/etd Part of the Hospitality Administration and Management Commons Recommended Citation Adams, John R., "Trends in the foodservice industry : convenience foods" (1979). FIU Electronic Theses and Dissertations. 1104. https://digitalcommons.fiu.edu/etd/1104 This work is brought to you for free and open access by the University Graduate School at FIU Digital Commons. It has been accepted for inclusion in FIU Electronic Theses and Dissertations by an authorized administrator of FIU Digital Commons. For more information, please contact [email protected]. TRENDS IN THE FOODSERVICE INDUSTRY CONVENIENCE FOODS AN INDUSTRY PROJECT Presented to the Faculty of the Hotel School of Florida International University for the degree of Masters of Science in Hotel and Food Service Management by John R. Adams Jr. June, 1979 TABLE OF CONTENTS Page I. EVOLUTION OF CONVENIENCE FOODS . 1 II. DEVELOPMENT OF CONVENIENCE FOODS . 12 Product Development . 12 Making of a Menu . 16 Savings With Convenience Foods . 17 Kitchen Workers: New Types of Individuals. 18 Changes in Equipment . 19 Successful Planning for Convenience Foods Use. 20 Outling a Study Plan . 22 Sum Up . 24 III. INTRODUCTION OF A PRE-PREPARED FROZEN FOOD PROGRAM . 26 IV. GUIDELINES FOR SELECTING FOODS . 38 V. MAINTAINING AND PRESERVING CONVENIENCE FOODS . 40 Additives . 40 Starches . 43 Packaging . 44 Vacuum Packing . 45 Freezing . 46 Reconstitution . .. ..... 51 Microwave Oven Techniques .
    [Show full text]
  • School Meals Legislation and Funding by State Updated February 2021
    School Meals Legislation and Funding by State Updated February 2021 State State Mandate Requiring Some or States Providing Additional Funding for Other legislation addressing issues All Schools to Offer School Meal Programs such as unpaid school meal fees, School Breakfast and/or Lunch outreach programs and incentives for locally grown food Alabama None None None Alaska None None None Arizona All K–8 schools are required to None participate in the National School Lunch Program. A waiver may be granted for school districts with fewer than 100 students if the school board determines at a public meeting to not participate. The requirement does not apply to charter schools [ARIZ. REV. STAT. § 15-242]. Arkansas All schools located in a school district None School districts may use state education with 20 percent or more free and funding to the extent necessary to provide reduced-price certified students are school meals without charge to all students required to participate in the School in schools implementing Provision 2 and to Breakfast Program. [ARK. CODE ANN. provide school meals without charge to § 6-18-705]. students otherwise eligible for reduced-price meals under the National School Lunch Program and the School Breakfast Program [ARK. CODE ANN. § 6-20-2305]. School districts are prohibited from providing an alternate meal, preventing access to meals or snacks, or taking any action that would stigmatize a student that has unpaid meal fees. The Department of Education’s Child Nutrition Unit also is required to implement a system for State State Mandate Requiring Some or States Providing Additional Funding for Other legislation addressing issues All Schools to Offer School Meal Programs such as unpaid school meal fees, School Breakfast and/or Lunch outreach programs and incentives for locally grown food reviewing local unpaid meal practices, provide model policies that local districts can adopt, and share best practices for implementation [ARK.
    [Show full text]
  • Icep Japan 2019 Daily Report
    ICEP JAPAN 2019 DAILY REPORT 7/2 The group arrived at 12pm at the Sign Barn for an orientation meeting with Alysa and Becky. It was so exciting for everyone involved to finally put faces to names! After our orientation meeting (where lunch was served by TSP) the group said goodbye to their parents and began the larger orientation process at Chimney Corners. Swim tests were conducted, we discussed LOD and POD responsibilities, and several campers also shared their assigned presentations about Japan for the group. We played some icebreaker games to pass the time and then had a lovely cookout dinner at the waterfront. After dinner, health checks were conducted and group members enjoyed free time on the Big Top playing four square. We had cabin chat outside at night before getting to sleep. 7/3 The group had a busy day today, as it was our final day of orientation. After breakfast, we finished up our presentations. Following this period, we went into leadership training. The leaders discussed the four tenants of leadership and the participants responded by filling out the first page of their CCRs. Lunch was held after a short free time. After lunch, the group had a siesta before going back to the Chimney Dining Hall. Becky was there to give the group a talk about non-negotiables. After this talk, we took a group picture and walked around Smith Pond. At this point, the group was ready to have a relaxing free time where the trip leaders conducted their initial conferences with each participant.
    [Show full text]
  • Los Angeles Vacation Planner: How to Eat Your Way Around LA In
    Filipino star Ma'am Sir is one of LA's best new restaurants | Fried Chicken Sandwich Studios Filipino star Ma'am Sir is one of LA's best new restaurants | Fried Chicken Sandwich Studios TRAVEL Presented By It may come as a bit of a shock that Los Angeles, a place often imagined for beach bodies and plastic surgery, would be the ultimate destination for a vacation based around eating, but life is full of surprises. You’ll hear stories about how LA has “finally” figured out our culinary scene in the last few years (thanks for the pity visit, Michelin!), but the fact is that the city has always had a killer food scene. This is a city where ex-Nobu busboys open their own Mexican sushi restaurants , a city that essentially jump-started the food truck revolution (thanks Roy Choi!). It's where you can turn a quiet corner corner and walk directly into the heart of a Guatemalan street food market, or find world’s-best-sushi contenders in the dusty corners of a strip mall. LA is stuffed top to bottom with incredible things to eat. It's also, you know, one of America's biggest and most vibrant cities. And one of the best ways to see LA at its best is through the lens of food -- something that makes LA one of the 20 Best Places for a Big Trip in 2020 . In this guide, we’re talking about the Los Angeles of 2020. We're not sending you to Rodeo Drive, the Walk of Fame, old-world LA legacy restaurants, or any of Wolfgang Puck’s Beverly Hills establishments.
    [Show full text]
  • JAMES BEARD FOUNDATION ANNOUNCES 2020 NOMINEES Media and Restaurant & Chef Awards Details Also Announced
    For Immediate Release May 4, 2020 Media Contact Mary Blanton Ogushwitz / John Roth Magrino 212 957 3005 [email protected] [email protected] JAMES BEARD FOUNDATION ANNOUNCES 2020 NOMINEES Media and Restaurant & Chef Awards Details Also Announced NEW YORK, NY (May 4, 2020) – The James Beard Foundation is proud to announce the nominees for the 2020 James Beard Awards presented by Capital One. The nominees were announced today on what would have been the 30th Anniversary James Beard Awards in Chicago. Over the past few months COVID-19 has upended the restaurant community in every facet. During this time the Foundation has turned its attention to supporting the relief and rebuild efforts, postponing Awards activities to instead focus on the James Beard Foundation Food and Beverage Industry Relief Fund, which to date has disbursed more than $4 million to independent, locally owned restaurants around the country. After consultation with the chefs and restaurateurs across the country, the Foundation decided to announce the 2020 nominees and honorees, and set the dates for this year’s remaining Awards events, which recognize the work done in 2019. The announcement was livestreamed via the Foundation’s Twitter account and co-hosted by VISIT PHILADELPHIA President and CEO Jeff Guaracino and Clare Reichenbach, CEO of the James Beard Foundation. As the original nominee announcement was set to take place in Philadelphia, the Foundation shared the virtual stage with several others from the great city, including Mayor Jim Kenney, Philadelphia’s Kalaya Thai Kitchen chef and owner, Chutatip “Nok” Suntaranon, and Jamila Robinson, 2020 Journalism Awards Committee Vice Chair and Food Editor of The Philadelphia Inquirer.
    [Show full text]
  • KDF News the Heartbeat of the Kawasaki Disease Foundation
    6 KDF News The heartbeat of the Kawasaki Disease Foundation April 2012 Volume 1, Issue 4 Dear KD Friends and Families, Featured Inside: Welcome to the Spring edition of the KDF News! 1 Letter From The Editor We hope that all of you had wonderful holiday seasons, and are enjoying 2012 so far. With each year comes more opportunity for researchers to gain more knowledge about Kawasaki Disease, and hopefully have more breakthroughs which can help aid future cases. 2 Gala Recap We apologize for the delay in getting this issue out to you. Timing of certain events Kawasaki Disease: that we wanted to recap for articles was part of the reason, but I also was caught 3 Researchers Find Surprising up with the holidays, as well as getting ready to have my baby. My daughter, Link to Wind Patterns Gabriela Anna, arrived on January 28, 2012, at 8:34am via C-section, weighing in at 5 lbs., 12 oz., and 18 inches long. She is doing great and is now 8 weeks old, has almost doubled her birth weight and her big brother Santiago couldn’t be KD Families: Their Stories 4 prouder. He loves showing off his “baby sister”, and giving her kisses, as well as helping out with her. Exercise for a Better Life and 5 A Healthier Heart! In this issue, we have some new additions as well as articles we are excited to showcase. Please be sure to check out page 3 for an article that was featured in the Huffington Post in November 2011.
    [Show full text]
  • Improving University Lunch Menu on the International Aspect: Case Study Barlaurea Leppävaara
    Improving university lunch menu on the international aspect: case study BarLaurea Leppävaara. Tran Le Minh, Ngoc 2016 Leppävaara 2 Laurea University of Applied Sciences Leppävaara Improving university lunch menu on the international aspect: case study BarLaurea Leppävaara Ngoc Tran Le Minh Degree Programme in Facility Management Bachelor’s Thesis November, 2016 3 Laurea University of Applied Sciences Abstract Leppävaara Facility Management Ngoc Tran Le Minh Improving university lunch menu on the international aspect: case study BarLaurea Leppävaara. Year 2016 Pages 51 Apparently foods play an important role in people’s life. People require nutrition in order to maintain their health and provide energy for their activities. Likewise, students significantly need a proper meal which provides enough required nutrition in order to help them maintain and develop their capability of learning. If universities failed to deliver attractive lunch service to their students, it might cause them to either abandon their lunch or be dissatisfied with the lunch service. From developing university cafeteria quality, it will increase students’ satisfaction as well as student retention. An attractive cafeteria will also become a pleasant space for students to improve their social need. Students therefore can have proper lunch with companies which might affect their mental health and encourage their learning ability. Study environment in universities recently might become more diverse because of the volume of the international students. Therefore, the objective of this study is to find the possible approaches on how universities can improve their lunch service quality, significantly, focus more on developing menu diversity. BarLaurea from Laurea University of Applied Sciences was chosen for this case study.
    [Show full text]