Term Paper on "Individual Strengths Research Analysis"

Quoted Instructions for "Individual Strengths Research Analysis" Assignment:

Hi This a a reasearch project for my hospitality class. Mr. Jatar is the founder of blue earth network. Attach is his article below. In this article he talk about the blue earth cafe which he want to open and is going to be a sustainable cafe (green). Below are the deliverables which will help with the paper. Read the article and the deliverables and based on that you have to answer 4 questions. The paper has to be a 11 point font and in times new roman.

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Article:

Inspiration:

Cafes have played a role in catalyzing social transformations for many centuries by harboring intellectuals, artists, poets and revolutionaries who changed society by spreading new thinking. Today*****'s social, economic and technological trends make this a great time to create a revolutionary, modern version of the cafe tradition and play an active role in a new transformation that is starting to unfold.

We are creating a 21st Century cafe-bistro by creating a convergence of the traditional companionship and food of a cafe with Web 2.0 technology that will enable youth in colleges to connect, communicate and collaborate.

Vision

Pioneer a new business approach that authentically merges social, environmental and shareholder motives through innovation, so that they are inseparable.

Blue Earth Bistro: A Holistically Sustainable Enterprise

Blue Earth Bistros (BEB) is a holistically sustainable business idea that helps thousands of the disadvantaged get out . of poverty, promotes healthy eating among university students by providing nourishing food, and empowers a worldwide community of students to engage in collaborative innovation via in-store access to Web 2.0 technologies.

I. Ambience/Social Networking

*****¢ Global: Bistro experience that celebrates the best of humanity and planet earth.

All day dining: Ambience that adjusts by day - part to reflect the mood of the occasion - bright and stimulating in the morning, cool/exotic at night and designed for community intNaction - real & virtual. Hubs: Each community can connect, communicate, and collaborate amongst themselves and the world.

II. Food

Menu Objectives

Innovatively remove barriers to healthy eating - great taste, convenience (taking into account student lifestyles), and affordability.

Menu Strategy: Fine Food Fast

*****¢ Global fusion cuisine: Perfect combination of great taste and good nutrition - no excuse not to eat healthy!

*****¢ Foreign but familiar: Not too exotic, but different enough.

Ethical Sourcing: Natural, organic, Fair Trade and locally sourced as far as possible. Convenient: Easy to serve and eat.

Nutritional Principles

Dr. Walter C. Willett, the chair of the Department of Nutrition at Harvard School of Public Health, guides our holistic nutritional principles. Our menu achieves these principles through innovation and a burning desire to develop a menu that we would be happy to let our own children eat every day.

III. Talent

The bistros are designed to recruit, train and employ thousands of under-privileged people in countries around the world in partnership with non-profits. BEB values its employees and recognizes that their true entrepreneurial ***** will not shine if they are struggling for mere survival.

Provide training and development to economically disadvantaged individuals via Goodwill Industries.

*****¢ Social Entrepreneurs will graduate from life skills and management training programs to positions in Blue Earth and receive access to further mentoring, training, and development.

*****¢ Social entrepreneurswill earn healthy salaries, participate in profit sharing, receive benefits, and have the incentive of tangible career growth and community service.

*****¢ The first 120 outlets could directly give a hand-up out of poverty to approximately 3000-5000 individuals over 10 years. More outlets would create an exponential increase in impact over several years. Indirect societal benefits like creating role models, reducing health/crime related issues could be significant as well.

IV. Sustainability (architecture, local, organic)

*****¢ Holistically sustainable materials and operations to minimize our carbon footprint.

*****¢ Locally sourced organic ingredients as far as possible for healthier food and less impact on environment.

*****¢ GRA certification to achieve near zero-waste status.

*****¢ 100% ethically sourced ingredients and independently certified wherever possible/available

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Deliverables:

1. Complete rigorous competitive review

2. Identify target audiences and segment them

3. Complete menu preferences an*****s

4. Develop compelling*****' message for loyalty

5. Develop communication vehicles for viral marketing to reach targets in the

university environment

6. Develop specifics of GSU Blue Earth Brand identity

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Questions:

1. Based on the delineated deliverables for your specific group, discuss your strengths as related to how you can optimize your contributions to your group. Discuss in detail which tasks you are most qualified to handle.

(Things like doing research or analysing research etc)

2. For your specific group, what resources do you know of that can be used in delivering the best results? Include companies that can be benchmarked for specific areas of achievement.

(Things like sustainibility, Zero waste zone, decomposing waste, going green, using recycle paper, using soy ink etc)

3. Select three of the deliverables for your group. Outline specific tasks and estimated time for completion of these tasks as related to the final product delivered.

4. For your particular group, what metrics should be used to determine your group*****'s success in meeting the quality and quantity of deliverables? What approaches should be used in determining the accountability of each individual member?

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