Ingles en Los Negocios

7/30/2019 Ingles en Los Negocios

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BENEMERITA UNIERSIDAD

AUTONOMA DE PUEBLA

Facultad de administracin

English Project

Ingls en los negocios

Integrantes:

Contreras Bautista Laura Margarita

11 de abril de 2013


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Our Mission and general objective

Process and market quality seafood, achieving customer satisfaction through thedevelopment of our employees.

Our Vision:

To be the most robust, reliable and dedicated production process and market fishinternationally. Dialing in a period of three years our international leadership.

Our Values:

RespectProfessionalismMembershipJoyEthics

Particular objectives

Achieve a level of annual sales in excess of 10% a year earlier, with salestechniques and promotions.

Expand our product catalog in a period of one year, to promote Mexican seafood.

Achieve the expansion of distribution lines, to promote Mexican exports.

Encourage new projects of Mexican export promotion.

philosophy:"quality, and delivery time, for sure!"


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PRINCIPAL COMPETITORS

JAPANESE STEAK & SEAFOOD HOUSE

1042 Alberni Street Vancouve604.68441042Alberni Street Vancouver, BCReservations: 604.684.2451

Here at the "KOBE", we carry on the ancient art of teppanyaki - hibachi stylecooking, in authentic Japanese country-inn ambiance.

The word "KOBE" suggests to the gourmet the ultimate in the finest beef, raised ondelicacies, and gently massaged to perfection.

Watch....as we lovingly prepare the tenderest steak, the freshest seafood, free-range chicken, and garden fresh vegatables....all before your very eyes in trueJapanese style. Since 1968....Canada's first and premier Japanese Steak House

KOBEJapanese Steak House1042 Alberni StreetVancouver, BCV6E 1A3

Open: 5:30pm DailyReservations: 604.684.2451

Half a block westof Hotel Vancouver

Sutton Place Hotel845 Burrard StreetVancouver, BC

Hyatt Regency655 Burrard StreetVancouver, BC

Fairmont Hotel

900 West Georgia StreetVancouver, BC

Four Seasons Hotel791 West Georgia StreetVancouver, BC

Blue water caf + raw bar


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We are committed to exclusively sourcing wild, sustainable seafood and craftinginnovative and memorable West Coast dishes. Our Raw Bar exudes a trueJapanese culinary aesthetic, consistently delivering pure, clean flavours andunique presentations.

The striking dining room provides active views of the East meets West kitchen

and Raw Bar. The sweeping main bar leads out to the heated patio and the privatedining rooms, which hold our deep and diverse wine collection.

Housed in a handsome brick and beam heritage warehouse conversion, BlueWater Cafe is in the heart of the historic and vibrant Yaletown neighbourhood.

As Vancouvers premier seafood restaurant, Blue Water Cafes internationalreputation for excellence is founded on serving only the freshest and mostsustainable wild coastal species. Drawing on lengthy relationships with trustedsuppliers, executive chef Frank Pabsts disciplined technique showcases local finand shell fish, as well as his legendary Seafood Tower. Pabsts repertoire alsodelves deeper, with his critically-acclaimed Unsung Heroes menu which features

other delicious but often overlooked fish, many of which can also be found at therestaurants appealing Raw Bar.

Executive Chef, Frank Pabst

recommended by the Vancouver Aquarium for offering Ocean Friendly Seafoodchoices

Phone: 604 688 8078 Fax: 604 688 8978

emailLOCATION

1095 Hamilton Street (@ Helmcken) Yaletown, Vancouver BC

HOURS Dinner: 5pm11pm Lunch: avail for private functions Bar: 5pm1am (limited dinner menu 11pm to 12am

C restaurant
mailto:[email protected]:[email protected]:[email protected]


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Executive Chef Lee HumphriesBorn and raised in Cornwall, England, Lee Humphries grew up by the sea amidfertile fishing grounds. Throughout his childhood, Humphries worked the land onhis family's agro-farm, which cultivated greens for the local marketplace. As anadolescent, Humphries left Cornwall for the upscale Budock Vean Golf and

Country House located on the banks of the Helford River. After starting as adishwasher in the Golf and Country House's kitchen, Humphries spent the next fewyears working, observing, and learning everything he could. At sixteen, Humphriesmoved to London where he landed a job as a commis chef in the Westbury Hotelon New Bond Street, situated in the up market Mayfair District. After a few years inLondon, Humphries decided to venture westward.

Following his arrival in Vancouver, Humphries spent the next decade perfecting hisculinary skills in some of the city's best kitchens. Humphries worked as a SousChef under David Hawksworth at West, as a Chef de Cuisine at Elixir, and as anExecutive Chef at Figmint. He was also the Executive Chef of the HeatherHospitality group, which includes the restaurants The Irish Heather, Shebeen, Saltand Judas Goat.

Currently, Humphries is the Executive Chef at C Restaurant, a member of theKambolis Restaurant Group. With exposure to agricultural practices at a youngage, Humphries has a passion for local sustainable ingredients that inspire hisculinary creations at C.

Vancouver's most progressive seafood restaurant.We believe the "c" experience begins with actively sourcing the best localingredients produced in harmony with our commitment to fostering sustainablefarming practice & advocacy.We are devoted to serving you sustainable seafood from our local waters andingredients that are distinctive and homegrown.

As the founding restaurant in the Vancouver Aquarium's Ocean Wise Program,Executive Chef Lee Humphries has deconstructed seafood supply lines, dealingdirectly with the fisherman, to ensure a product that is of the highest quality whilerespecting environmental sensitivities.2-1600HoweStreetVancouver,BCV6Z2L9Tel604.681.1164 fax604.605.8263

Taste of asia

Taste of Asia Buffet Restaurant features a wide selection of delicious and authenticChinese food, sushi, salad bar, and desserts. During the current recession, most ofthe restaurants are using less expensive ingredients to compensate the cost. As acommitment to excellence, Taste of Asia Buffet Restaurant will only use the bestingredients in our entres. We cook each dish in our buffet line in smaller portionsto preserve its freshness and quality. Our goal is to provide our customers an


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excellent dining experience, offering quality food with a friendly staff in a warm andclean environment.Taste of Asia Buffet Restaurant is a family restaurant owned by the Zhens familysince 2004. Since the beginning, we have always been involved in our localcommunity, supporting our local schools, and donating to different charities. We

believe that better communities make better businesses.In September of 2010, with growing demand for a Delivery service, Taste of AsiaDelivery service has officially Started. We Deliver from 4 P.M. to 9 P.M. Everyday.Just phone in your order, or through our website. We will delivery hot, tastyChinese food right to your door. All dishes are made from scratch, we don't makeit till you order. We are delivering to customers with 5 mile radius. Please go toour Contact US tab and key in your address to see the distance.Asia

2605EastFourthPlainBlvdVancouver,[email protected](360) 696-3922

Business hoursMon-Thu: 11A.M. -9P.M.Fri: 11 A.M. 9:30P.M.Sat: 12noon - 9:30 P.MSun: 12noon - 9 P.M.Chinese food Delivery hours

7 Days a week 4 P.M - 9 P.M

Stronger competitor


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TASTE OF ASIA

VISION

To become a restaurant chain known as the best choice in the market for seafoodcuisine, due to the high quality of its products and services in the state of Jalisco.

MISSION

We are dedicated to offering the best seafood dishes providing satisfaction of ourcustomers by providing the highest quality and best variety of products, excellentservice, as well as the best, comfortable and new facilities where our commitmentis to create pleasant experience for our customers.

VALUES

professional staff, with higher capacities and skills, honesty, teamwork and positiveattitude.

Ingles en Los Negocios

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