...The Fat Loss Factor 12 Weeks To Your Best Body Ever! By: Marc “The Machine” Lobliner 3 Table of Contents Chapter 1: The Meat and Sweet Potatoes—The Diet! Chapter 2: Machine3 Training System Chapter 3: No BS Supplements Chapter 4: How to Start This Program Chapter 5: Conclusion Appendix 4 Chapter 1: The Meat and Sweet Potatoes—The DIET! I know what you’re thinking. Most so-called diet books make you read pages and pages of worthless drivel to get to what you thought would be the good stuff—the actual diet and training program. Well, this is not one of those books. The first chapter is all about the program so when you need to look up what you need to do, you just open the book. Chapter 2 and beyond will go into the nuts and bolts of how this diet came about and also a provide what might be the most advanced and effective training system ever created. Let’s get results! This is how you can achieve your best body ever much like I have in record time! DISCLAIMER: There will be jokes throughout the book. This is FUN. I have fun doing this. This is not a misery, death march style, celebrity diet that sucks the life (and muscle) out of you. If you feel so crappy from your lifestyle or diet (whether you're dieting down or not), why are you doing it? Instead, we have fun here and eating quality, natural foods is a MOOD ENHANCER - not a depressant! This book was written for anyone looking to get in their best condition EVER and even get onstage and compete, but it can also...
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...Strategic Marketing Plan Q2 2004 – Q4 2007 Page 1 of 89 DECLARATION We hereby certify that this assignment contains no material which has been accepted for the award of any other degree or diploma in any university or equivalent institution, and that to the best of our knowledge and belief, contains no material previously published or written by another person except where due reference is made in the text of this assignment. Viraj Perera Sara Russell Ingrid Szikla ID: 18877095 ID: 18481183 ID: 13034715 Page 2 of 89 EXECUTIVE SUMMARY This strategic marketing plan specifically addresses Uncle Tobys Ready to Eat (RTE) Breakfast Cereal products in Australia over the time period starting from the second quarter of 2004 and ending fiscal year 2007 (1/10/2004 – 30/6/2008). This plan takes into account and builds on new marketing strategies for Uncle Tobys resulting from the take-over by Burns Philp in the USA. Uncle Tobys is a leading brand of Goodman Fielder, which is a division of Burns Philp Company Ltd. Until 2002, Uncle Tobys had the second greatest share of the RTE market by value with 20.3% in 2001, but has since slipped to third place at 15.9% in 2003 and is now behind Sanitarium (17.2%) and Kellogg’s (55.4%). Contributing factors were issues such as high debt and lack of effective IMC strategy. However, it is anticipated that efficiency gains from the new organisational structure will come into fruition during 2004-05, and Burns Philp’s...
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...Introduction Brewing beer is really a very simple process, a unique mix of art and science that consists of a number of key steps. Brewing begins with malted barley that is milled and mixed with hot water to form a mash. During mashing, the malt starches are converted to sugars. The sugar rich water is then strained through the bottom of the mash and is now called wort. The wort then goes to the brew kettle where it is brought to a boil. During this stage, hops are added at different times during the boil for either bitterness or aroma. The wort is then cooled and aerated, and brewers' yeast is added for fermentation. The yeast produces alcohol and carbon dioxide and other byproducts from the sweet wort. After fermentation the "green beer" undergoes maturation. The last step in the brewing process is filtration, and then carbonation. Next the beer is moved to a holding tank where it stays until it is bottled or kegged. For a more detailed description of the brewing process click "Continue." Barley Malt Barley malt is to beer as grapes are to wine. It is ideally suited to brewing for many reasons. Malted barley has a high complement of enzymes for converting its starch supply into simple sugars and contains protein, which is needed for yeast nutrition. Of course, one important element is its flavor. There are two types of barley: six-row and two-row. [pic] Pale Ale Malt Barley Malt Six-row Barley Malt Generally, six-row barley has a higher enzyme content...
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...| Report of supply chain management | | | | Fayaz Thaheem (1458108)Supply Chain Management by Mr. Humair Tariq 1/30/16 | | Report of supply chain management | | | Table of Contents [ No table of contents entries found. ] INTRODUCTION OF SUPPLY CHAIN The movement of materials as they flow from their source to the end customer. Supply Chain includes purchasing, manufacturing, warehousing, transportation ,customer service ,demand planning , supply planning and Supply Chain management. It is made up of the people, activities, information and resources involved in moving a product from its supplier to customer. Although this Supply Chain definition sounds very simple, effective management of a Supply Chain can be a real challenge. EXAMPLE OF A SUPPLY CHAIN: Raw materials Manufacturer Distribution Center Customer A typical Supply Chain flow of goods is shown above. In some models, the product is shipped from the Manufacturer to the Distribution Center as soon as it is manufactured. In other models, such as a Hub & Spoke model, the product is held at the manufacturer once produced. It is then sent out to the Distribution Center only when it is needed. OBJECTIVES OF SUPPLY CHAIN MANAGEMENT: The fundamental objective is to "add value". That brings us to the example of the fish fingers. During the Supply Chain Management '98 conference in the United Kingdom this fall...
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...enjoy." —JOE QUEENAN, The Wall Street Journal "The Armchair Economist is a wonderful little book, written by someone for whom English is a first (and beloved) language, and it contains not a single graph or equation...Landsburg presents fascinating concepts in a form easily accessible to noneconomists." —ERIK M. JENSEN, The Cleveland Plain Dealer "...enormous fun from its opening page...Landsburg has done something extraordinary: He has expounded basic economic principles with wit and verve." -DAN SELIGMAN, Fortune "An ingenious and highly original presentation of some central principles of economics for the proverbial Everyman. Its breezy tone conceals the subtlety of the analysis. Guaranteed to puncture some illusions and to make you think." —MILTON FRIEDMAN CONTENTS Introduction I. 1. 2. 3. 4. 5. WHAT LIFE IS ALL ABOUT The Power of Incentives: How Seat Belts Kill - 3 Rational Riddles: Why the Rolling Stones Sell Out - 10 Truth or Consequences: How to Split a Check or Choose a Movie - 20 The Indifference Principle: Who Cares If the Air Is Clean? - 31 The Computer Game of Life: Learning What It's All About - 42 II. GOOD AND EVIL 6. Telling Right from Wrong: The Pitfalls of Democracy - 49 7. Why Taxes Are Bad: The Logic of Efficiency - 60 8. Why Prices Are Good: Smith Versus Darwin - 73 9. Of...
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...Edition: 1.1 February 2002 Distance Education Course ML–302.5 Marine Terminal Operations Unit 1 Marine Terminals The three lessons in this unit will cover the topics of: • the role and function of marine terminals • terminal development • operational planning • civil engineering aspects of terminal design. Module B: Certificate in Maritime Logistics Diploma in Shipping Logistics—Jamaica Maritime Institute 1−1 Unit 1: Marine terminals Marine Terminal Operations Unit 1 ...........Activities and expectations Agenda To complete this unit, you will: • Read and study the text in this unit and any assigned passages in the Student Reader. • Apply the information by performing the Activities • Test yourself by doing the Practice Exercises and checking your answers. Resources There is no textbook for this course. All the information you require is in this Study Guide. In addition, your Student Manual lists some books that you may wish to read to expand your knowledge. Learning outcomes When you have completed this unit you will be able to: • • Explain some of the considerations in equipment selection. • Discuss the needs for storage areas. • Discuss safety and emergency response considerations. • 1−2 Describe the role and functions of marine terminals. List the broad categories of studies that are needed in planning a new terminal. Module B: Certificate in Maritime Logistics (Course...
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...Clean Technology: A greener aspect to development Institute of Business Administration University of Dhaka 1 Economics of Geography and Environment (G101) Clean Technology: a greener aspect to development Clean Technology: A greener aspect to development Prepared for: Dr. A. M. M. Amanat Ullah Khan Professor, Department of Geography and Environment University of Dhaka Prepared by: Ahamed Najeeb Rahman ZR-74 Tasnia Azim Choudhury RH-76 M. Samiul Haque ZR-84 Jidny Rubaiyat Shoummo ZR-85 Zahin Azad Moslem ZR-121 BBA 20th Date of Submission: June 15, 2012 Institute of Business Administration University of Dhaka 2 LETTER OF TRANSMITTAL 15 June, 2012. Dr. A. M. M. Amanat Ullah Khan Course Instructor Economics of Geography and Environment University of Dhaka Subject: Letter of transmittal for Economics of Geography and Environment course termpaper. Dear Sir, Here is the report which you asked us to submit for the requirement of our undergraduate course- Economics of Geography and Environment (G101). The title of the report is “Clean technology: a greener aspect to development”, which is a descriptive analysis of how Green Technology works and can help the environment. This report has been prepared under your authorization. Without your permission, no part of this report can or will be revealed. This report never has been, and never will be, reproduced for any other IBA course. We sincerely hope that you we were able to fulfil the course requirement...
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...TABLE OF CONTENTS Summary iii 1.0 Introduction 1 1.1 Origin of the report 1 1.2 Objectives 1 1.3 Scope 1 1.4 Methodology 2 1.5 Limitations 2 2.0 What is Green Technology 3 3.0 Prominent Examples of green Technology 7 3.1 Solar Energy 7 3.2 Biofuels 15 3.3 Green Building 21 4.0 Conclusion 33 ii Economics of Geography and Environment (G101) Clean Technology: a greener aspect to development SUMMARY In a world of rapid growth, both in terms of economy and population, human beings have sought to influence the environment around them for a better, more efficient and easier life. The resources that we have used up from the environment have often been nonrenewable and in our heedless march to glorious comfort, we have ignored the consequences of the effect that we are having on the world we live in. With the results of our negative impact on nature coming around to haunt us, there have been a rising global awareness and movement to better ourselves. Green technology is a major part of it. Green technology is the application of the environmental science to conserve the natural environment and resources, and to curb the negative impacts of human involvement. The main idea behind green technology is to provide sustainable growth. That is, using resources from the Earth in a renewable fashion. The following report outlines some aspects of green technology and discusses three main ideas:...
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...CHAPTER ONE Introduction 1 1.1 INTRODUCTION INTRODUCTION TO NESTLÉ S.A. Nestlé began in Switzerland in the mid 1860s when founder Henri Nestlé created one of the first baby formulas. Henri realized the need for a healthy and economical product to serve as an alternative for mothers who could not breastfeed their babies. Mothers who were unable to breastfeed often lost their infants to malnutrition. Henri’s product was a carefully formulated mixture of cow’s milk, flour and sugar. Nestlé’s first product was called Farine Lactée (“cornflour gruel” in French) Henri Nestlé. The product was first used on a premature baby who could not tolerate his mother’s milk or other alternative products of that time. Doctors gave up on treating the infant. Miraculously the baby tolerated Henri’s new formula and it provided the nourishment that saved his life. Within a few years the first Nestlé product was marketed in Europe. In 1874, Jules Monnerat purchased the Nestlé Company. Nestlé developed its own condensed milk to contend with its competitor, the Anglo-Swiss Condensed Milk Company. The Anglo-Swiss Condensed Milk Company made products like cheese and instant formulas. The two companies merged in 1905, the year after Nestlé added chocolate to its line of foods. The newly formed Nestlé and Anglo-Swiss Milk Company had factories in the United States, Britain, Spain and Germany. Soon the company was full-scale manufacturing in Australia with warehouses in Singapore, Hong Kong and...
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...COPYRIGHT© 2004-2011 All rights reserved The Truth about Six Pack Abs by Michael Geary - Certified Nutrition Specialist, Certified Personal Trainer Founder – TruthAboutAbs.com BusyManFitness.com AvalancheSkiTraining.com DISCLAIMER: The information provided by this Web Site or this company is not a substitute for a face-to-face consultation with your physician, and should not be construed as individual medical advice. If a condition persists, please contact your physician. The testimonials on this Web Site are individual cases and do not guarantee that you will get the same results. This site is provided for personal and informational purposes only. This site is not to be construed as any attempt to either prescribe or practice medicine. Neither is the site to be understood as putting forth any cure for any type of acute or chronic health problem. You should always consult with a competent, fully licensed medical professional when making any decision regarding your health. The owners of this site will use reasonable efforts to include up-to-date and accurate information on this Internet site, but make no representations, warranties, or assurances as to the accuracy, currency, or completeness of the information provided. The owners of this site shall not be liable for any damages or injury resulting from your access to, or inability to access, this Internet site, or from your reliance upon any information provided on this site. All rights reserved. No part of this publication...
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...CSR Activities of Nestlé Bangladesh Limited "CSR Activities of Nestlé Bangladesh Limited" BUS-400 Suntu Kumar Ghosh Submitted to Internship Report On Assistant Professor BRAC Business School, BRAC University Submitted by Date of Submission: July 17, 2014. Declaration I hereby declare that the Internship report on “CSR Activities of Nestlé Bangladesh Limited” submitted as a partial fulfilment of the requirements for the degree of Bachelor of Business Administration; to BRAC University is my original work. I tried to gather a collection of the information to make my report specific and coherent. This report is not submitted for the award of any other degree, diploma, fellowship or other similar titles or prizes. The whole report is uniquely done by me. …………………………………………….. Musharrat Tarannum ID- 10104053 BRAC Business School BRAC University [i] Letter of Transmittal July 17, 2014. Mr. Suntu Kumar Ghosh Assistant Professor BRAC Business School (BBS) BRAC University Re: Submission of Internship Report Dear Sir Here is the Internship Report on “CSR Activities of Nestlé Bangladesh Limited”. This report was the partial fulfilment of BBA program. I have tried my best to submit a good report with as much information as I could gather during the short time span allotted for writing the report. I made sincere efforts to study related materials, documents, observe operations performed in Nestlé Bangladesh Limited and examine relevant records for preparation...
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...Transactions and Strategies Economics for Management This page intentionally left blank Transactions and Strategies Economics for Management ROBERT J. MICHAELS Mihaylo College of Business and Economics California State University, Fullerton Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States Transactions and Strategies: Economics for Management Robert J. Michaels Vice President of Editorial, Business: Jack W. Calhoun Publisher: Joe Sabatino Sr. Acquisitions Editor: Steve Scoble Supervising Developmental Editor: Jennifer Thomas Editorial Assistant: Lena Mortis Sr. Marketing Manager: John Carey Marketing Coordinator: Suellen Ruttkay Marketing Specialist: Betty Jung Content Project Manager: Cliff Kallemeyn Media Editor: Deepak Kumar Sr. Art Director: Michelle Kunkler Frontlist Buyer, Manufacturing: Sandee Milewski Internal Designer: Juli Cook/ Plan-It-Publishing, Inc. Cover Designer: Rose Alcorn Cover Image: © Justin Guariglia/Corbis © 2011 South-Western, Cengage Learning ALL RIGHTS RESERVED. No part of this work covered by the copyright hereon may be reproduced or used in any form or by any means— graphic, electronic, or mechanical, including photocopying, recording, taping, Web distribution, information storage and retrieval systems, or in any other manner—except as may be permitted by the license terms herein. For product information and technology assistance, contact us at Cengage Learning Customer & Sales Support...
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...and Human Services, including: foodsafety.gov fsis.usda.gov fda.gov/food/foodsafety NOTICE ON INTERNET RESOURCES My full curriculum is within the covers of this book. For those of you who want to “go beyond” in your research, I have provided links to Internet resources. My team and I have worked to check that these links are accurate and point to resources available when this book was released for publication. But Internet resources change frequently, and other confounding variables beyond my control intervene. So, for various reasons, the links may not direct you to the resource I had intended. In many cases, you will likely be able to use your favorite search engine to locate the correct link. Where links to a good resource are not working, and avid readers among you let me know, we will work to provide updated and...
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...PLEDGE APPLICATION FOR RESTAURANT LICENCES We are pleased to state below our performance targets in respect of applications for restaurant licences. Processing Steps To return proposed layout plans which fail the Preliminary Screening to the applicant To arrange Application Vetting Panel (AVP) meeting with the applicant To issue Letter of Requirements for provisional licence and/or full licence To conduct inspection final verification Standard Response Time within 10 working days after receipt of proposed layout plans within 20 working days of acceptance of the licence application for further processing before or at the AVP Meeting upon confirming the premises are suitable for licensing within 8 working days of receipt of notification of compliance with the licensing requirements from the applicant within 7 working days upon confirmation of compliance with all licensing requirements within 1 working day upon receipt of acceptable Certificates of Compliance with licensing requirements from the applicant within 7 working days upon receipt of acceptable Certificates of Compliance with licensing requirements from the applicant To issue Full Licence To issue Provisional Licence a) if the documents are submitted to the Licence Issuing Office b) if the documents are submitted by post To help us serve you as we pledge, you should : * * * * * * submit your application form together with 3 copies of the proposed layout plan; submit a self-declaration on compliance with Government...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and...
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