...Business Plan What is Blueberry Nights? Type: bar and restaurant for young people Category: II. class Service method: plate service Menu type: A’la Carte Opening hours: Sunday to Wednesday 10:00-22:00 Thursday to Saturday 13:00-05:00 No day off Target market: students, tourists and residents Location: Budapest, Margit körút Few steps from Margaret Island Easy to reach by tram Seating capacity: 120 (80+40) 1st floor: kitchen area, 80 seated restaurant, bar, armchairs, dance ground, toilet 2nd floor: private saloon for groups max 40, bar, music box, toilet Staff: 3 Managers, 1 Chef, 1 Assitant Kitchen Cheff, 2 Cooks, 2 Kitchen Maids, 2 Dishwashers, 6 Waiters, 4 Cleaning staff, 2 Bartenders Step 1- Where are we? PEST analysis Political variables Hungary Taxation of Employees General employment law environment Employment agreements HACCP – Hazard Analysis Critical Control Point Economic Factors Economy of Hungary The National Bank of Hungary - 2% GDP growth Inflation Social Factors Population of Budapest Buda side population Social differences between Buda and Pest Technological Factors Streamlining business practices, operating costs, vendor forecasting and guest ordering High technological equipment Healthier Competitor Analysis Ai it is a restaurant/ club, the nearby restaurants and clubs both can be competitors of our company. In the opposit side of the street there is the Trofea restaurant that is an all...
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...* ------------------------------------------------- HOME * ------------------------------------------------- MBA RESOURCES * ------------------------------------------------- GWSB * ------------------------------------------------- MBA PREPARATION * ------------------------------------------------- * ------------------------------------------------- * ------------------------------------------------- PART-TIME MBA IN DC * ------------------------------------------------- SIDE NOTES * ------------------------------------------------- * ------------------------------------------------- * ------------------------------------------------- * ------------------------------------------------- BUSINESS SCHOOL CASES * ------------------------------------------------- BEST MBA TEXTBOOKS * ------------------------------------------------- SUBSCRIBE Part-time MBA Degree in DC Blog on in and out of class experience of part-time MBA student at GWU School of Business Deloitte & Touche Consulting Group Case Analysis APRIL 12, 2011 The presented case of Deloitte and Touche Consulting Group engagement with SKS Manufacturing is offering invaluable lessons in team and project management. It briefly touches upon all major facets of the consulting company involvement with client projects, such as: • Engagement planning • Team selection • Roles and responsibilities of team members • Background and qualifications...
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...METABOLIZAM LEKOVA Metabolizam je mehanizam za eliminaciju egzogenih (nepoželjnih) jedinjenja iz organizma i kontrolu nivoa endogenih (poželjnih) jedinjenja u organizmu. U toku metabolizma lekova u ćeliji se ne stvara energija, niti gradivni elementi, već je osnovni cilj lakša i brža eliminacija (ćelija teži da se što pre oslobodi leka)! OSOBINE METABOLITA POLARNIJI I HIDROSOLUBILNIJI OD POLAZNOG JEDINJENJA VIŠE JONIZOVANI PRI FIZIOLOŠKOM pH MANJE VEZANI ZA PROTEINE PLAZME I TKIVA MANJE DEPONOVANI U MASTIMA TEŽE PROLAZE KROZ ĆELIJSKE MEMBRANE LAKŠA ELIMINACIJA LEKA IZ ORGANIZMA 1 REAKCIJE METABOLIZMA REAKCIJE I FAZE - REAKCIJE FUNKCIONALIZACIJE (oksidacija, redukcija, hidroliza) REAKCIJE II FAZE - REAKCIJE SINTEZE ili REAKCIJE KONJUGACIJE (enzimi transferaze) REAKCIJE III FAZE VEĆINA ENZIMA I FAZE JE SMEŠTENA U MIKROZOMIMA, A VEĆINA ENZIMA II FAZE U CITOZOLU HEPATOCITA (izuzev glukuronil transferaza koje se t e. nalaze u mikrozomima) AKTIVNOST METABOLITA NEAKTIVNI METABOLITI LEKA AKTIVNI TOKSIČNI TOKSI NI 2 Primer formiranja aktivnih metabolita benzodiazepini Na osnovu formiranja aktivnih metabolita i njihovog t1/2, benzodiazepini se dele na: Kratko - delujuće (imaju 3-OH grupu koja se direktno konjuguje dajući neaktivne metabolite) Dugo - delujući (obično imaju alkil grupu na N1 i podležu reakciji oksidativnog N-dealkilovanja- OND dajući aktivne metabolite sa dugim t1/2 ). 1. 2. CH 3 N H O ...
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...Table of contents 1 Introduction 3 2 Chapter two 3 2.1 Picture 3 2.2 Picture 3 2 Chapter two 3 3 Summary 3 4 Figures 3 References 3 The history of tequila * Tequila was first produced in the 16th century near the location of the city of Tequila, which was not officially established until 1666. The Aztec people had previously made a fermented beverage from the agave plant, which they called octli – later called pulque – long before the Spanish arrived in 1521. When the Spanish conquistadors ran out of their own brandy, they began to distill agave to produce one of North America's first indigenous distilled spirits. * Some 80 years later, around 1600, Don Pedro Sánchez de Tagle, the Marquis of Altamira, began mass-producing tequila at the first factory in the territory of modern-day Jalisco. By 1608, the colonial governor of Nueva Galicia had begun to tax his products. Spain's King Carlos IV granted the Cuervo family the first license to commercially make tequila. The style of tequila popular today was first mass-produced in the early 19th century in Guadalajara, Mexico. * Don Cenobio Sauza, founder of Sauza Tequila and Municipal President of the Village of Tequila from 1884–1885, was the first to export tequila to the United States, and shortened the name from "Tequila Extract" to just "Tequila" for the American markets. Don Cenobio's grandson Don Francisco Javier gained international attention for insisting that "there cannot be tequila where there...
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...© - 2008 Deadline Entertainment Group VOORWOORD . . . . . . . . . . . . . . . . . . . . . . . InleIDInG . . . . . . . . . . . . . . . . . . . . . . . . . . Het FeStIValteRReIn . . . . . . . . . . . . . . . . 3 4 6 De papIeRWInkel . . . . . . . . . . . . . . . . . . 34 3.1 BeGROtInG . . . . . . . . . . . . . . . . . . . . . . . . 35 3.2 SaBaM en BIllIjke VeRGOeDInG . . . . . . . . . 36 3.2.1 SABAM 3.2.2 De Billijke Vergoeding 3.3 Het nIeuWe aRtIeStenStatuut . . . . . . . . . 38 3.4 COntRaCten . . . . . . . . . . . . . . . . . . . . . . 39 1.1 teRReInGeSCHIktHeID . . . . . . . . . . . . . . . . . 6 1.2 alGeMene SCHetS . . . . . . . . . . . . . . . . . . . . 8 1.2.1 In- en uitgang 1.2.2 Podium 1.2.3 Drank- en eetbonnetjesstand 1.2.4 Drank- en eetstand 1.2.5 Licht- en geluidstoren of PA 1.2.6 Veiligheidsbuffer 1.2.7 Signeerstand 1.2.8 EHBO 1.2.9 Merchandising 1.2.10 Sponsors 1.2.11 Sanitair 1.2.12 Bewegwijzering en informatie 1.2.13 Backstage 1.3 Denk OOk eenS aan . . . . . . . . . . . . . . . . . . . 15 1.3.1 Ecologisch festival 1.3.2 Toegankelijkheid gehandicapten WeRkplan StReSSFaCtOR 4.1.1 Unit algemene organistatie 4.1.2 Unit stagehands 4.1.3 Unit catering 4.1.4 Unit techniek 4.1.5 Unit security 4.1.6 Unit PR 4.1.7 Unit sponsoring en subsidies 4.1.8 Unit backstage . . . . . . . . . . 40 4.1 De GROte VOORBeReIDInGen . . . . . . . . . . . 41 4.2 De laatSte alGeMene VeRGaDeRInG . . . . . 49 4.3 ‘le MOMent SupRèMe’: De FeStIValDaG . . . 50 BIjlaGen ...
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