11月 30, 2017

美国乔治城大学论文有代写的吗:屠夫俱乐部管理

美国乔治城大学论文有代写的吗:屠夫俱乐部管理

现在可以说,屠夫俱乐部的管理是一个由热情的厨师和屠夫组成的杰作,他们完全专注于制作高质量的干牛肉。该案例还强调,他们的高水平的产品多样化的红肉最终获得了许多奖项被命名为“最佳牛排”,“最佳汉堡”等。牛肉的来源是在新南威尔士的一家公司,目前公司已经进入了一个伙伴关系。屠夫的俱乐部在每一切牛肉上都有足够的效率,以使不同的牛肉牛排有独特的口味(霍夫曼等人,2009年)。总的来说,可以实施的是,屠夫俱乐部的管理完全迎合了以红肉为基础的产品和服务。

美国乔治城大学论文有代写的吗:屠夫俱乐部管理
在物理环境的背景下,可以指出,在4月下旬开放的黄竹坑的工业园区,是一个为有关组织提供的私人餐厅(Johnston & Clark,2005)。地板的管理和氛围也很容易吸引顾客。目前该组织拥有7000平方英尺的室内空间和一间餐厅。它最终吸引了客人,同时,该组织也有足够的能力容纳大约400个ub。它主要集中在客人身上。现在,屠夫俱乐部的管理集中在干燥的老牛肉、湿牛肉和火腿(K,2009)的生产上,可以推断出来。

美国乔治城大学论文有代写的吗:屠夫俱乐部管理

Presently, it can be said that the management of The Butcher’s Club is a masterpiece of a collection of passionate chefs and butchers who are entirely concentrated on creating high-quality dry-aged beef. The case also emphasizes that their higher level of product diversification of red meats is ultimately receiving numerous awards been named as “Best Steak”, “Best Burger” etc. The beef is being sourced form a firm located in New South Wales where the current company had entered into a partnership. The Butcher’s club is efficient enough in dry-aging each cut of beef in order to bring unique flavors in different beef steaks (Hoffman et al., 2009). On a whole, it can be implemented that the management of The Butcher’s Club had been entirely catering to the red-meat based products and services.

美国乔治城大学论文有代写的吗:屠夫俱乐部管理
In the context of the physical setting, it can be stated that the spacious industrial region in Wong Chuk Hang which had been opened in late April served as a private dining room for the concerned organization (Johnston & Clark, 2005). The floor management and the ambiance are also of additive interest to attract the customers easily. The organization presently is having 7,000 square foot indoor space with a dining room. It is ultimately attracting the guests and along with that, the organization is also capable enough in accommodating parties of around 400ub. It is primarily concentrating its focus on guests. Nowadays, it can be inferred from the case that the management of The Butcher’s Club is concentrating on the manufacturing of dry aged beef, wet aged beef and the Charcuterie and hams (K, 2009).

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