netrashetty
Netra Shetty
Becton, Dickinson and Company (BD) (NYSE: BDX), is an American medical technology company that manufactures and sells medical devices, instrument systems and reagents. Founded in 1897 and headquartered in Franklin Lakes, New Jersey, BD does business in nearly 50 countries and has 29,116 employees worldwide.[2] In fiscal year ending Sep. 30 2009, 60% of BD sales were generated from non-U.S. markets.
The company's customers include healthcare institutions, clinical laboratories, industry and the general public. BD was one of the first companies to sell U.S.-made glass syringes. It was also a pioneer in the production of hypodermic needles. Today, BD is divided into three segments: BD Medical, BD Diagnostics and BD Biosciences.[3] BD was ranked 347 and 312, respectively, in the 2009 and 2010 Fortune 500 list.[4]
Furthermore, certain qualities of food, such as strong taste, odor or texture, are believed to make them suitable or unsuitable for persons at different stages of life or with different areas of specialisation. Finally, cooking or cuisine, the subject of major theoretical works (Douglas 1984 and Lévi-Strauss 1969) is also an active tool of the status quest.
A second and most important dimension in the relation of food to status is that it is the product of labour. Procurement or production of a more than adequate food supply is an indicator of superior skill, vitality, and/or control over the labour of others. Abundance of food is also an indicator of a broad network of supportive social ties. As the basis for life, food attracts attention and is highly divisible, making the distributor or host the centre of attention for food sharing. Commensally occasions create, affirm or reproduce a wide variety of social relationships.
Technological Factors
These can lower barriers to entry, reduce minimum efficient production levels and influence outsourcing decisions. Some of theses factors are the R&D activity, automation, technology incentives and rate of technological change.
Food appearance is critical in presenting brand appeal, especially for impulse purchases, but is also an integral component of the preservation systems involved in providing the long ambient shelf-lives required to meet consumer habits.
Basically, Grace’s Cuisine products are low cost, low margin, high bulk products for which price competitiveness is a dominant consideration. The costs of transportation and of working capital in storage are a significant factor. Low stock holdings, and just-in-time manufacture and distribution, with their consequences for planning and supply logistics are therefore important.
Trade customers have a strong influence on product success, often initiating new product trends to reflect consumer concerns such as calorie control, and avoidance of sugar or additives. However, they can also inhibit technical innovation and sustained investment in new technologies by pressurising for all costs to be borne by the manufacturer without commitment to list the resulting product forms. In consequence, most technically based innovation arises from the suppliers of materials, equipment or control systems who are increasingly led by non-Hong Kong interests who are able to justify their investments on the basis of markets outside the Hong Kong.
Operation Analysis
The service blueprint diagram is a simple representation of the flow of service delivery of the Grace’s Cuisine. The blueprint presented in Appendix 4 presents the areas of operations of Grace’s Cuisine. Specifically, it presents the areas of operations in which the customer could see as well as the unseen areas. This marks down the areas in which the restaurant should look closely. Similarly it also provides the operational plan that the organisation should acquire the moment there are malfunctions in the operation. This is particularly seen in the delivery of the food and beverage to the customers. At this instance of failure, a return to the brewing step is in order. The diagram provides a representation of the process flow that the organisation intends to establish in its daily operations.
As of 2008, the economy of HK is one of the strongest in Asia; inflation, interest rates, and unemployment remain low (‘HK Economy’, 2008). Despite of the low unemployment rate in Hong Kong i.e. only 4.2% as of 2007, there are still potentials for Grace’s Cuisine to hire personnel needed for the business operation. This people will form part of the potential employees of Grace’s Cuisine (see Appendix 5 for list of employees required by the business). Customer support will be one of the main responsibilities of the store manager. Complaints and suggestions regarding the service or food and beverages quality could be made directly to the manager or written in a slip and dropped at a Suggestion/Complaint box in the cashier counter.
The company's customers include healthcare institutions, clinical laboratories, industry and the general public. BD was one of the first companies to sell U.S.-made glass syringes. It was also a pioneer in the production of hypodermic needles. Today, BD is divided into three segments: BD Medical, BD Diagnostics and BD Biosciences.[3] BD was ranked 347 and 312, respectively, in the 2009 and 2010 Fortune 500 list.[4]
Furthermore, certain qualities of food, such as strong taste, odor or texture, are believed to make them suitable or unsuitable for persons at different stages of life or with different areas of specialisation. Finally, cooking or cuisine, the subject of major theoretical works (Douglas 1984 and Lévi-Strauss 1969) is also an active tool of the status quest.
A second and most important dimension in the relation of food to status is that it is the product of labour. Procurement or production of a more than adequate food supply is an indicator of superior skill, vitality, and/or control over the labour of others. Abundance of food is also an indicator of a broad network of supportive social ties. As the basis for life, food attracts attention and is highly divisible, making the distributor or host the centre of attention for food sharing. Commensally occasions create, affirm or reproduce a wide variety of social relationships.
Technological Factors
These can lower barriers to entry, reduce minimum efficient production levels and influence outsourcing decisions. Some of theses factors are the R&D activity, automation, technology incentives and rate of technological change.
Food appearance is critical in presenting brand appeal, especially for impulse purchases, but is also an integral component of the preservation systems involved in providing the long ambient shelf-lives required to meet consumer habits.
Basically, Grace’s Cuisine products are low cost, low margin, high bulk products for which price competitiveness is a dominant consideration. The costs of transportation and of working capital in storage are a significant factor. Low stock holdings, and just-in-time manufacture and distribution, with their consequences for planning and supply logistics are therefore important.
Trade customers have a strong influence on product success, often initiating new product trends to reflect consumer concerns such as calorie control, and avoidance of sugar or additives. However, they can also inhibit technical innovation and sustained investment in new technologies by pressurising for all costs to be borne by the manufacturer without commitment to list the resulting product forms. In consequence, most technically based innovation arises from the suppliers of materials, equipment or control systems who are increasingly led by non-Hong Kong interests who are able to justify their investments on the basis of markets outside the Hong Kong.
Operation Analysis
The service blueprint diagram is a simple representation of the flow of service delivery of the Grace’s Cuisine. The blueprint presented in Appendix 4 presents the areas of operations of Grace’s Cuisine. Specifically, it presents the areas of operations in which the customer could see as well as the unseen areas. This marks down the areas in which the restaurant should look closely. Similarly it also provides the operational plan that the organisation should acquire the moment there are malfunctions in the operation. This is particularly seen in the delivery of the food and beverage to the customers. At this instance of failure, a return to the brewing step is in order. The diagram provides a representation of the process flow that the organisation intends to establish in its daily operations.
As of 2008, the economy of HK is one of the strongest in Asia; inflation, interest rates, and unemployment remain low (‘HK Economy’, 2008). Despite of the low unemployment rate in Hong Kong i.e. only 4.2% as of 2007, there are still potentials for Grace’s Cuisine to hire personnel needed for the business operation. This people will form part of the potential employees of Grace’s Cuisine (see Appendix 5 for list of employees required by the business). Customer support will be one of the main responsibilities of the store manager. Complaints and suggestions regarding the service or food and beverages quality could be made directly to the manager or written in a slip and dropped at a Suggestion/Complaint box in the cashier counter.