Nucor Case Analysis Essay - 2164 Words

Nucor Corporation Case Analysis Section 1: Recommendations Recommendation 1: To expand more internationally by building plants in lower property taxed areas with low tariffs to ship products out. Recommendation 2: To put in place job descriptions for employees. By doing this it will save Nucor litigation fees and troubles if something arises in the workplace between the employee and Nucor about job duties, injuries, etc. Recommendation 3: Other than expanding internationally, Nucor should make joint ventures with suppliers to keep the cost down of the product. A lot of scrap that is used is imported so it would be a good idea for Nucor to utilize that to reduce costs of making their products. Section 2: Problem(s) Even†¦show more content†¦Another recommendation that I have for Nucor is instead of buying existing plant capacity, make new plants elsewhere or form a joint venture with a supplier to help save money. (Exhibit 3) This would decrease cost of supplies so they would have the extra money to build elsewhere or build a ne plant. By using the SWOT analysis (Exhibit 1) it let me break up Nucor into different parts to see what their strengths and weaknesses are. Nucor is solid with technology and treating the employees correct but the weaknesses that affect Nucor are more market based with some internal problems. Nucor has products for many different industries including automotive and housing. This can cause issues for Nucor if those industries take a fall, which they have over the last 5 years. It’s a good idea to be in these industries but Nucor has to realize what can happen to sales and revenues when one or both of those industries take a fall. Nucor has been expanding more in the United States, recently just building a plant in Louisiana (Exhibit 5). This plant will be a 750 million dollar purchase and will be a mill for pig iron. Nucor is expanding all over the United States but needs more presence internationally plan and simple. Nucor is a solid company with shareholder equity increasing each year; they have a solid stock in the NASDAQ market and continue to be a healthy steel company. They can and willShow MoreRelatedNucor Case Analysis4059 Words   |  17 PagesIndividual Case Analysis BUS490 Comprehensive Examination Nucor Steel Corporation Written by: Lukas Kubilius Professors: Bonnie J. Straight Julian J. Prewitt Lithuania Christian College 2 March 2005 Overview of situation Nucor Corporation with 24 plants/divisions and 8,000 employees, operated in nine states recycling more than 10 million tons of scrap steel annually. Producing carboy and alloy steel in barsRead MoreEssay on Nucor Case Analysis1235 Words   |  5 PagesNucor Corporation – Case Study and Recommendations on Strategy Nucor Corporation – Case Study and Recommendations on Strategy Introduction Nucor Corporation: Competing against Low Cost Steel imports deals with leading steel manufacturer Nucor Corporation and trends in the steel industry affecting Nucor. Steel manufacturing is an old business, but is currently facing the fast changes associated with new technologies, the rise of globalization, and changes in cost and efficiency. To date, NucorRead MoreNucor Case Analysis4046 Words   |  17 PagesIndividual Case Analysis BUS490 Comprehensive Examination Nucor Steel Corporation Written by: Lukas Kubilius Professors: Bonnie J. Straight Julian J. Prewitt Lithuania Christian College 2 March 2005 Overview of situation Nucor Corporation with 24 plants/divisions and 8,000 employees, operated in nine states recycling more than 10 million tons of scrap steel annually. Producing carboy and alloy steel in bars, beams, sheet, andRead MoreNucor Corporation Case Analysis Essay2454 Words   |  10 Pages11/9/2010 Nucor Corporation Memo Response: Per your request I have analyzed Nucor Corporation and the steel industry. After performing both strategic and financial analysis I offer my recommendations. Executive Summary: Nucor Corporation was the most profitable steel producer in North America in both 2005 and 2006. It is regarded as a low-cost steel producer in the United States, and one of the most efficient and technologically innovative steel producers in the world. 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Tale of Two Cities French Revolution - 1080 Words

â€Å"’You’d be in a Blazing bad way, if recalling to life was to come into fashion, Jerry.’† (Pg. 21) From when Dr. Manette is released from imprisonment, to Carton’s last thoughts, resurrection is always present throughout the novel. A Tale of Two Cities describes the French Revolution, and how it impacted the lives of his main characters, including, Dr. Manette, Jerry Cruncher, and Sydney Carton. The theme of resurrection is a recurrent subject Dickens uses to show the transformation of his character’s lives, Jerry Cruncher and his ironic title, â€Å"Resurrection Man,† Dr. Manette’s, â€Å"recalled to life,† and Sydney Carton’s self sacrifice. Throughout the book, Jerry Cruncher is referred to as a â€Å"Resurrection Man,† due to his trade of unearthing†¦show more content†¦There is nothing in you to like; you know that.† (Pg. 91) After meeting Lucie Manette for the first time, Carton fall s head over heels in love with her. Unfortunately for him, nothing grows out of the blossoming relationship except a wonderful friendship. He describes her love as something that, â€Å"†¦stirred old shadows that I thought had died out of me.† (Pg. 154) From the very beginning, Carton starts down a road of unrequited love, later envying Charles Darnay for getting the girl, â€Å"Change places with him, and would you have been looked at by those blue eyes as he was†¦Ã¢â‚¬  (Pg. 91) Sydney Carton comes to realize that there are things worth dying for, Lucie’s happiness, being one of them. Acting out of extreme self-sacrifice, Carton lays down his life to save Darnay in order to ensure the wellbeing of the Darnay family and most importantly, Lucie’s. Waiting for death to come, Sydney turns to the bible verse, â€Å"I am the Resurrection and the Life, saith the Lord: he that believeth in me, though he were dead, yet shall he live: and whosoever liveth a nd believeth in me shall never die.† (Pg. 366) Carton’s legacy lives on when the Darnay’s name their child after him. The boy goes on to become everything Sydney was not. During his life, Sydney Carton could be described as a drunk, a shrewd, and an all around unhappy person, but in the end everyone saw himShow MoreRelatedA Tale Of Two Cities And The French Revolution1006 Words   |  5 PagesA Tale of Two Cities was a story about sacrifice and revenge before and during revolutionary France. Charles Dickens thought that if things did not change, then a violent revolution in England, similar to the French Revolution, was possible or in the future. 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But it is not understood if Charles likes the French revolution or if he’s against it? Charles Dickens sees the poverty in all the peasants, he sees that peasants are becoming solemn and deadly the people are. Charles sees that the rich treat the poor like garbage. The French revolution made France more disorganized then before. Charles agrees

Competency Hospitality Industry Employees †Myassignmenthelp.Com

Question: Discuss About The Competency Hospitality Industry Employees? Answer: Introducation The three chosen subjects from stage 1 are food and beverage management, Housekeeping and management concepts that are learnt in hotel and hospitality management (Brown, Arendt and Bosselman 2014). Food and beverage management is about having the knowledge of food service operations along with hospitality at the initial level. However, in addition to the nutrition and the cooking classes the students also have the liberty to take part in internships that encourages developments of hands-on skills (Davis et al. 2013). Along with this various culinary arts and wines is also learned. This particular subject helps any student to take on the roles as a manager at the time of their placements in hospitality and hotel industry. This subject further helps in preparing an individual with the job skills that are need to succeed in this industry along with the skills of leadership that is needed for a continuous career in the industry of restaurant and food service (Suh, West and Shin 2012). Am ong the visitors in the hotels or resorts, 25% of them are ascribing to food and beverage when they are travelling. However, in the industry placement the knowledge or benefits of this subject that is described were an expanded awareness about tourism that is in this industry every day come with a new challenge as guest are new (Nieves, Quintana and Osorio 2014). Thus, for instance any employee who is working in a profession of food and beverage will have the understanding of all the steps of the hotel takes in its supply chain. Thus, the experience of the employee will be that what resources are required to create certain dishes or drinks. Apart from this, an employee who is working for this food and beverage industry will also check the foods and drinks received by the customers for free or at lower prices. This work is totally based on working with the people and so for those working in this part that is food and beverage management definitely the job will be stressful (Brotherto n 2012). However, the food and beverage department in any hospitality business is accountable for retaining elevated quality of food and services, costing of the food and managing the restaurants and bars. This service is of the services related to food that are cooked in the kitchen and the drinks that are blended in the bar for the customers at the food and beverage place. Moreover, these outlets are divided in different categories like there are different types of restaurants, lounge, bar, nightclubs, in room dining, meeting and conference rooms, ballrooms, delicatessens along with the outlets of food and snack bars. Thus, this department deals with so many categories and make sure that work is done with full customer service. Food and beverage managers are employed in restaurants, coffee shops, bars, clubs, hotels and other places where foods and drinks are served. Therefore, this subject has a weight age for the students of hotel and hospitality management (AbuKhalifeh and Som 2012). The next subject is housekeeping. The role of housekeeping in hotel and hospitality management is huge. This department of housekeeping takes pleasure in keeping the hotels polished and comfortable for their guests (Boella and Goss-Turner 2013). However, the main aim of the Housekeeping staffs is to provide clean, attractive as well as comfortable and a welcoming environment to the customers that can provide them the value of their money paid. Therefore, housekeeping can be defined as the presentation of a polished, comfortable and safe surrounding. Housekeeping has a huge importance, as it is the operational department of the hotels, which is also accountable for the maintenance, and aesthetic services of rooms, the public areas, back areas and the environment (Daskin and Tezer 2012). Thus, not only it produces polished and attractive guestroom on time for those customers but it also has the responsibility to maintains everything in a hotel so that the hotel property is viewed as fr esh and attractive for the customers to enhance the business. Therefore, Housekeeping contributes in a huge way regarding the overall character of the business being an ancillary department. Thus in the subject that teaches about housekeeping students learn what are basic that should be done in an extraordinary way like cleaning, organizing, decorating and primary home repairs. Thus the knowledge gained from the subject Housekeeping is the basic functioning that are use to keep the facility clean. However, for the industry placement if some examples are to be considered where the knowledge of the housekeeping can be applied is to perform various activities of cleaning like sweeping, mopping, dusting along with polishing (Suh, West and Shin 2012). At these various activities, the knowledge that is learnt must be utilized followed by the verification of very room that must be taken care and inspected according to the business standard and satisfaction of the customers. For the student s of housekeeping they further look after that guests do not feel that there is any insufficiency of the basic requirements. Lastly, their sole responsibility is also to inform their superiors about any damage, shortfall and disruptions. However, the department of housekeeping has an important role to play in any hospitality industry. Roles like achieving the utmost possible productivity in ensuring the care as well as comfort of the customers through a smooth working of this department. Then they also have to maintain a welcoming environment and verify increased standards of cleanliness and general maintenance in those areas that comes under housekeeping. Apart from these, they also keep a tract and provide uniforms for all the employees coming under this department, laundering requirements of the quest clothing and the clothes of hotel are also induced in this, they also handle the issues if any articles are lost or they found some materials. They also maintains the landscaped are as of the hotel and helps with floral decorations, they renovate and refurnish the hotel or resort properties with the concern of manager or interior designers. They however maintain a cordial working relationship with all the other departments and most importantly, they confirm that the safety and security orders are circulated to all the employees of the department (Chen and Shen 2012). The last subject that was learnt was about the management concepts. The managerial concepts are those that will help a hotel and hospitality management student to plan, organize, staffing, directing then coordinating and controlling the works in their business (Boella and Goss-Turner 2013). However this subject make a student learn about the essential skills for a future employee of this business are as follows:- Innovation- this concept teaches how to always pursue the ways by which one can improve the organization. Strong managers will thus, highlight quality over the quantity in their work and by themselves will take the initiative. However, the focus of this concept is to make the students learn something new each day to enhance their skills. Vision- vision is needed to achieve certain goals. Thus, the hospitality managers are holding the sole responsibility to communicate the vision of the business and to ask others to share and implement that vision. Management concepts teach students how they can inspire others towards the goal of the business. Inner values- this concept makes students aware that they must have recognition about the values that have been imbibed to them by their families and they are made aware that a balance is essential in their work life to become successful. The essential features of this concept are sense of humor when dealing with the customers, knowing, and raising the strength one has to flourish in this business. Inspiration- managers in this business must inspire their co-workers in various ways. Thus, in a real working condition the manager must ask for the inputs and ideas. Thus, when a manager is able to inspire the other staffs then they also will get confidence and know that what is expected from them. The employees will also feel authorized to make part in decision-making and thus can work towards the targeted goal. Communication- managerial concepts teach that managers must be a good communicator. Thus, the qualities that they must have are of being a good speaker and a good listener. However, managers must be interested and curious by asking questions to all the delivering services. However, during the industry placement the knowledge that are provided on management concepts are like example the managers will always be responsible for the work done by them and so an advance planning or thinking is always required from their side. Thus, the main concern for them are planning, organizing, activating and controlling. Moreover, it is very important for employees in this hospitality business to know the management concepts so that they can understand the culture of the organization for which they are working along with its benefits and through this, they can bring together the vision, mission and goals of the organization at one place. The best hotel and hospitality organization will always have a standard culture, which is assisted by the belief that the organization holds and reflects through their commitment and practices of their work. Through the management concepts, one can learn more about the customers needs and can be successful in fulfilling their needs wit hout much issues and deficiencies (McNeil, Frey and Embrechts 2015). This hotel and hospitality industry is a huge business that is focused on the customers satisfaction. However, though this industry has various services but its main is one and only the customers. Customers are of six types in the hospitality business and they are the ones who know it all, the important ones, the loyal one, indecisive one, young family and complainer (Prudhomme and Raymond 2013). However, it is the practical knowledge and the individual instincts that cannot be learnt from books rather it comes along with experiences of interacting. The knowledge that is learnt in the campus is not always applicable in the industrial placement but rather certain adaptation is required in the areas of communication. As the priority in this industry is its customers, thus their satisfaction is of highest concern. However, communication skills cannot be learned in the campus until and unless one is interacting with the customers. In situations where the customer is, visiting a hotel for the first time will not have a clear communication with the staffs of that hotel (Wang 2013). The customer will not be aware of where the guest rooms are and how they should get there. This particular situation will not be described in any book or there will not be any in hand solution that can be put. Rather the front office staffs of this industry have to approach and build that communication when the guests check in. In another situation, like in a hotel if any customer receives in incorrect order then that means that the server has not been communicating with the customer properly. Thus, from instances it is proved that front office staffs may face such crises also, where they need to be spontaneous when faced by such situations and no knowledge of the campus can help them. Thus, communication skills are the one that cannot be learned in the campus rather one needs to adapt skills like being a good listener, not interrupting the customers, to avoid negative questions, using pos itive statements more, extremely careful of misinterpreting words or phrases, anticipating the objections and questions of the customers, keeping them informed (Law, Buhalis and Cobanoglu 2014). The front office staffs must brush up and adopt the skills of communication like showing empathy, being friendly, having an open mindedness, respecting the customers, friendliness, being confident and the important part is open to get feedbacks from the customers as well as from the other staff members. However, these communications skills cannot be acquired through any books or in campus but rather it can only be obtained by dealing with situations and gaining experiences based on the spontaneous decision taking at those situations. In a work place situation nothing is theory based very situation an employee face is based on their spontaneous decision-making skill and their practical experiences. Nonetheless, what is learned in campus solely rely on the theoretical concepts. Therefore, what is learnt in the campus cannot be directly applied in a work place situation when communicating with the various customers (Testa and Sipe 2012). References AbuKhalifeh, A.N. and Som, A.P.M., 2012. Service quality management in hotel industry: a conceptual framework for food and beverage departments.International Journal of Business and Management,7(14), p.135. Boella, M. and Goss-Turner, S., 2013.Human resource management in the hospitality industry: A guide to best practice. Routledge. Boella, M. and Goss-Turner, S., 2013.Human resource management in the hospitality industry: A guide to best practice. Routledge. Brotherton, B. ed., 2012.International Hospitality Industry. Routledge. Brown, E.A., Arendt, S.W. and Bosselman, R.H., 2014. Hospitality management graduates perceptions of career factor importance and career factor experience.International Journal of Hospitality Management,37, pp.58-67. Chen, T.L. and Shen, C.C., 2012. Today's intern, tomorrow's practitioner?The influence of internship programmes on students' career development in the Hospitality Industry.Journal of Hospitality, Leisure, Sport Tourism Education,11(1), pp.29-40. Daskin, M. and Tezer, M., 2012. Organizational politics and turnover: An empirical research from hospitality industry.Turizam: znanstveno-stru?ni ?asopis,60(3), pp.273-291. Davis, B., Lockwood, A., Pantelidis, I. and Alcott, P., 2013.Food and beverage management. Routledge. Law, R., Buhalis, D. and Cobanoglu, C., 2014. Progress on information and communication technologies in hospitality and tourism.International Journal of Contemporary Hospitality Management,26(5), pp.727-750. McNeil, A.J., Frey, R. and Embrechts, P., 2015.Quantitative risk management: Concepts, techniques and tools. Princeton university press. Nieves, J., Quintana, A. and Osorio, J., 2014. Knowledge-based resources and innovation in the hotel industry.International Journal of Hospitality Management,38, pp.65-73. Prudhomme, B. and Raymond, L., 2013. Sustainable development practices in the hospitality industry: An empirical study of their impact on customer satisfaction and intentions.International Journal of Hospitality Management,34, pp.116-126. Suh, E., West, J.J. and Shin, J., 2012. Important competency requirements for managers in the hospitality industry.Journal of Hospitality, Leisure, Sport Tourism Education,11(2), pp.101-112. Suh, E., West, J.J. and Shin, J., 2012. Important competency requirements for managers in the hospitality industry.Journal of Hospitality, Leisure, Sport Tourism Education,11(2), pp.101-112. Testa, M.R. and Sipe, L., 2012. Service-leadership competencies for hospitality and tourism management.International journal of hospitality management,31(3), pp.648-658. Wang, Y.F., 2013. Constructing career competency model of hospitality industry employees for career success.International Journal of Contemporary Hospitality Management,25(7), pp.994-1016.