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Jung’s Asian Bistro

Jung’s Asian Bistro. Company summary Benjamin Tincher. Ownership. ● Sole proprietor : Dong Hwan Jung - majored in business management ● Kitchen Manager: Brandon Vonfeldt ● Front of House Managers: Benjamin Tincher & Jeff Ledezma. Location. ● Bricktown , Oklahoma City, OK

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Jung’s Asian Bistro

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  1. Jung’s Asian Bistro Company summary Benjamin Tincher

  2. Ownership ● Sole proprietor : Dong Hwan Jung - majored in business management ● Kitchen Manager: Brandon Vonfeldt ● Front of House Managers: Benjamin Tincher & Jeff Ledezma

  3. Location ● Bricktown, Oklahoma City, OK - There are many events such as thunder games, conventions, etc. These events attract a lot of people. - A lot of people go to Bricktown to have fun on the weekend - There are not many competitors like our fusion restaurant

  4. Target Customer ● Asian people, especially Korean who miss atmosphere of their home countries ● American people who are interested in Asian food and culture ● American people who want to try new American flavor ●People who need a large place to have dinner in a group

  5. Design ● Upper Class Asian restaurant ● Single Level Concept - 50 tables with 4 chairs each - 10 large tables with 10 chairs each for party and meeting - a bar that seats 15 customers - The total capacity of the restaurant: 315 people

  6. Menu ●Traditional Section- Korean & Asian 1) beef 2) chicken 3) pork 4) boiled rice with assorted mixtures - various vegetables, meat, and Korean hot pepper sauce

  7. Bibimbab Bulgogi It is a Korean broiled beef It is boiled rice with assorted mixtures.

  8. ● Fusion Section - It’s a kind of Korean food - Combined with Western style - Example 1) pizza which is including kimchi 2) pot stew which is a combination of Korean stuffs and Western stuffs such as sausage and ham

  9. The left picture is kimchiwhich is the most famous Korean fermented food. It contains a lot of nutritious ingredients. We can use pieces of kimchi as a material of pizza like the right picture.

  10. Operating ● Business hours - Sunday - Thursday: 11 a.m. - 10 p.m. - Friday – Saturday: 11 a.m. – midnight ● Employees - 2 cooks for Korean & Asian traditional food - 1 cook for fusion food - 4 waiters - 1 cashier at a counter

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