...plaki, dolmos) Indian- Dals (legume based dishes, birynas (rice based dishes), vegetable curries, tandoori chicken Italian- Red sauces, primavera (no cream), piccata (lemon), sun-dried tomatoes, crushed tomatoes, lightly sautéed, grilled. Latin-Spicy chicken, black beans, salsa, picante, soft tortillas, gazpacho, Vera-cruz styles dishes (tomato based) 4 MONDAY Low fat and fat free milk served daily. TUESDAY WEDNESDAY THURSDAY 1 FRIDAY Oven Baked Chicken Patty/Wheat Bun BBQ Pulled Pork/Wheat Bun Garden Fresh Entrée Salads Sweet Potato Fries Steamed Corn Fruit Blend Juice Golden Baked 8 Chicken Nuggets Asian Egg Roll Garden Fresh Entrée Salads Sweet Potato Fries Farm Fresh Green Beans Chilled Pineapple Chunks Fresh Fruit 15 Oven Baked Chicken Patty/Wheat Bun Crunchy Fish Nuggets Garden Fresh Entrée Salads Sweet Potato Fries Farm Fresh Corn Cobbette Fruit Blend Juice Fresh Fruit 22 Golden Baked Chicken Nuggets Oven Baked Fish Patty/Bun Garden Fresh Entrée Salads Sweet Potato Fries...
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...has decided to introduce new food items according to their food preferences and evaluate the participants response. On Wednesday, February 28th, 2018 Victor Elementary school will be having a new food item introduced on their lunch menu cycle. This new item will be an orange chicken entrée with brown rice along with a frosty...
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...international 1945 - Marcel Bich (1914-1994) et son associé Edouard Buffard (1908-1996) fabriquent à Clichy (France) des pièces détachées de stylos plume et porte-mines 1950 - Marcel Bich lance le stylo à bille BIC® Cristal® en France. BIC® est une version raccourcie de son propre nom 1954 - Entrée de BIC sur le marché italien 1956 - Entrée de BIC sur le marché brésilien 1957 - Entrée de BIC au Royaume-Uni, en Australie, en Nouvelle-Zélande, en Afrique du Sud... par l’acquisition de Biro Swan (Royaume-Uni) 1958 - Entrée de BIC sur le marché des Etats-Unis par l’acquisition de Waterman Pen 1959 - Entrée de BIC sur les marchés scandinaves 1960 - Expansion de BIC en Afrique et Moyen-Orient dès le début des années 60 1965 - Entrée de BIC sur le marché japonais et le marché mexicain 1969 - Création de BIC Graphic (marquage publicitaire) 1972 - Entrée de BIC en Bourse (Paris) 1973 - Lancement du Briquet BIC® 1975 - Lancement du Rasoir BIC® 1979 - Entrée de BIC sur les marchés du coloriage et du dessin par l’acquisition de Conté®(France) 1979 - Entrée de BIC sur le marché des sports de glisse d'eau par l'acquisition de Tabur Marine qui devient BIC Sport en 1985 1992 - Entrée de BIC sur le marché des produits de corrections par l’acquisition de Wite-Out Products Inc. (USA) 1995 - Expansion de BIC sur les marchés de l’Europe Centrale et Europe de l’Est 1997 -...
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...Hot Appetizers Page 2 Cold Appetizers, Specialty Trays & Sandwiches Page 3 Salad Selections Page 4 Special Day Buffet Page 5 Traditional Buffet Page 6 Hot Lunch Buffet Page 7 Pick 2 Pasta Buffet Page 8 Premium Buffet Page 9 Mexican Fiesta Menu Page 10 Taste of the Orient Menu Page 11 Pick Your Picnic Menu Page 12 Dessert Selections Page 13 Beverage & Bar Pricing Page 14 Additional Information Page 15 Please call us at (314) 644-1400 to place an order or plan an event! HOT APPETIZERS- PRICED PER 50 PIECES Hot Cheesy Garlic Bread $22 Golden Toasted Ravioli $30 Bacon Wrapped Water Chestnuts $66 Cannelicchi (Chicken & Artichoke Fried Cannelloni) $35 Spanakopita (Greek Pastry with Onion, Cream Cheese, Feta & Spices) $70 Crab Cakes (Blended with Peppers & Spices) $82 Stuffed Portabella Mushrooms (Salsiccia & Smoked Provolone) $77 Spinach Artichoke Dip con Crostini $65 Bacon Wrapped Scallops $82 Nonna Tucci’s Meatballs (Mushroom Marsala or Tomato Sauce) $44 Chicken Wings (Honey BBQ, Lemon Pepper, Teriyaki or Spicy) $45 Veggie or Chicken Quesadilla (Served with Sour Cream & Salsa) $85 Feta Cheese and Sundried Tomato in Phyllo $65 Breaded Parmesan Artichoke Hearts $76 Breaded Chicken Fillets (Severed with BBQ or Mt. Vesuvius Sauce) $60 All Beef Franks in a Blanket (Served...
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...June Marketing Update During the month of June, we will be promoting the Blue Moon Seasonal with an orange rimmer. When a guest orders a Summer Honey Wheat Blue Moon, they get an orange rimmer for FREE. This is a traffic driving promotion. There is a poster and flyer template on Magna for you to customize and print if you want to promote a special price point. This offer will be promoted via: P.O.P., email, Facebook, website, mobile app, and mobile text. Stores will receive a kit with 2 jars of orange mixture and a rimmer before June 1st. Our beer partner in June is Miller Coors and stores need to have the Blue Moon Seasonal and Miller Lt. available. We will also be promoting our Kryptonite ‘Rita throughout the month of June. This is a summer margarita favorite for guests and a nice check builder. This will be promoted via: P.O.P., Facebook, and website. June P.O.P. (see attached diagram for placement) All of the following P.O.P will arrive before June 1st and should be posted the morning of June 1st prior to opening • Table Tent (place on every table including the side rooms, this replaces the current table tent) • Counter Card (place on hostess counter, this replaces the current counter card) • 5 Posters: -Year of Beer – Boxing – Bigger Flavor, Bigger Taste – Blue Moon - Late Nt. 7 under $7 • Drink Menu Insert (this replaces the current drink menu insert) • Banner (replace your existing banner with this...
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...It is my pleasure to join my group members to make a four course meal with appropriate wine selections. I enjoy the group project very much because we have a very comfortable dining place and kitchen, very friendly group members and also great food and wine pairing. It is an interesting experience to cook a meal with classmates since I am a person who is passionate with cooking and wine tasting. After all, I also learn a lot about wine since one of the group members work at a fancy restaurant bar. First of all, we have an appetizer named BLT golden. It is made of fresh cherry tomatoes, crispy bacon, mayo and arugula. It is my first time tasting cherry tomatoes. It has a very unique flavor. Cherry tomatoes are a bit sour with sweet and fresh tasting. The juice was burst out all over the place when I take a first bite of it. The saltiness of the bacon was just right and that balance with the taste of sweet and sour cherry tomatoes. The Riesling was selected to pair the fruity appetizer. This wine is one of the best wines for most ladies. For me, I think the Riesling that we have is a bit sweeter than the normal wines out there which is a good thing. Ladies in our group like it very much since it does not have strong smells and taste of alcohol. The Riesling goes well with the appetizer because it brings out the freshness of the tomatoes and contrasted the crispy bacon. It warms up my stomach and added acidity to my mouth and I am ready for the starter. ...
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...on texture, colour, taste, balance, nutrition and presentation. With this criteria in mind I set out to produce two menu items, one entree and one main, that utilised as many ingredients as possible from the list provided and that encompassed the above elements. Starting with the listed proteins as the central components to each dish, I then took into consideration the season and how best I could utilise my strengths. Inspired by the composition of a dish from La Chapelle, London I began with my entree and developed a concept using the lighter of the two proteins the John Dory and Scampi. To create my main dish, I explored the best cooking method suited for the cut of meat available, the beef cheeks. I then made the decision that beef cheeks are best braised as this enhances the flavour of the meat and ensures it is tender. With my cooking technique selected I then utilised the list of ingredients available to build and create flavours that would compliment this. This report will set out to provide further insight into the composition of each of these dishes from this point. Furthermore it will provide an analysis of the ingredients used in relation to the mentioned elements of texture, colour, taste, balance, nutrition and presentation. Summary The main points of this report will cover * A clear description of the two dishes, entree and main, in menu format. * A detailed overview of the...
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...Case 14.1 1. Correlations | | Prefer Drive Less than 30 Minutes | Prefer Unusual Desserts | Prefer Large Variety of Entrees | Prefer Unusual Entrees | Prefer Drive Less than 30 Minutes | Pearson Correlation | 1 | .768** | .806** | .765** | | Sig. (2-tailed) | | .000 | .000 | .000 | | N | 400 | 400 | 400 | 400 | Prefer Unusual Desserts | Pearson Correlation | .768** | 1 | .823** | .868** | | Sig. (2-tailed) | .000 | | .000 | .000 | | N | 400 | 400 | 400 | 400 | Prefer Large Variety of Entrees | Pearson Correlation | .806** | .823** | 1 | .831** | | Sig. (2-tailed) | .000 | .000 | | .000 | | N | 400 | 400 | 400 | 400 | Prefer Unusual Entrees | Pearson Correlation | .765** | .868** | .831** | 1 | | Sig. (2-tailed) | .000 | .000 | .000 | | | N | 400 | 400 | 400 | 400 | **. Correlation is significant at the 0.01 level (2-tailed). | Null Hypothesis- No relation between preference to drive 30 minutes or less and preference of menu items Alternative Hypothesis- There is a relation between the preference to drive 30 minutes or less and preference of menu items Interpretation-All the correlations have sig values that are significantly different from zero. So, we reject the null hypothesis. The correlations are positive and they are in the moderate range. As the preference to drive 30 minutes or less increases, so do preferences for unusual deserts, large variety of entrees, and unusual entrees. Correlations | | Prefer Drive Less than 30 Minutes | Prefer...
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...In my first analysis I have chosen to pick a menu from McDonalds. In my first section I will be creating a menu of healthy foods from their menu, which will include an entrée, a side, a beverage, and a dessert. In the second section I will be creating an unhealthy meal from McDonald’s menu as well. This meal will have an entrée, a side, a beverage, and a dessert. The first thing I will be adding to me healthy menu is a Honey Mustard Snack Wrap (Grilled). Its serving size is 4.1 oz. (116g), it has 250 calories, 70 calories from fat, 8g of total fat, in which 13% of that is you daily Value. There is 0g of trans at; it has 45mg of cholesterol in which 14% of it is the daily value. The sodium is at 650mg and 27% of the daily value, it also has 27g of carbohydrates in which 9% of that is the daily value. The dietary fiber is 1g and the daily value is 5% of that, the sugar is 2g, protein 16g. The daily value of vitamin A is 2%, vitamin c is 2%, calcium is 10%, and iron is 10%. The side that I have chosen is a Premium Southwest Salad (without chicken). Its serving size is 8.1 oz. (230g), it has 140 calories, 40 calories from fat, 4.5g total fat and a daily value of 7%. Saturated Fat is 2g in which a daily value of 9%. It has no Trans Fat, the cholesterol is 10mg in which the daily value is 3%, the Sodium is 150mg, and a daily value of 6%. The carbohydrates are 20g and a daily value of 7%, the dietary fiber is 6g, and a daily value of 24%, sugar is at 6g, and protein is 6g as well....
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...French Wines and Their Food Pairings The French are famous throughout the culinary world as well as the wine world. Some of the best foods and wines come from France. They have many vineyards such as the ones in Burgundy, Bordeaux, Loire Valley, Rhone, and Alsace. Each one follows a standard law known as the AOC which have specific rules of what type of grape can be grown in each region and how the grapes are to be grown, when the grapes are to be harvested, and what wines are to be made out of them. This insures the best quality of wine from all the vineyards. These wines mixed with the food of the area can make an excellent pairing for a great menu. In French cuisine, appetizer is served first such as Escargots à la Bourguignonne. Escargots à la Bourguignonne is a rich flavored dish of snails stuffed with minced shallots and garlic, baked and served with a fresh lemon beurre blanc sauce. This appetizer is very hearty which would go well with an earthy wine with a medium acidity to help reduce the heartiness of the snails without taking away all the richness of the dish. A great wine to pair with this dish is the 2006 Henri Clerc Bourgogne which is a red burgundy wine. This wine has a hint of berry, rose, and earthy flavor with a short clean finish which would make this a good match for the Escargots à la Bourguignonne. This wine is made with AOC approved Pinot Noir from the Bourgogne vineyard in France. The next course of French cuisine is the soup which is a simple...
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...methods used in the following essay, including one sample t-test, independent samples t-test, paired samples t-test, ANOVA and Chi-test to achieve those goals. How much are potential patrons willing to pay for the entrees? Is the $18 amount from the forecasting model correct? [pic] Graph 1: The frequency of the price of evening meal entrée item alone Based on the process of data screening, I personally believe that 60 data are logically inconsistent. 60 data relating to the price of evening meal entrée customers would like to pay amount to 999 dollars, which has a low possibility in reality. In this case, those data should not be included during analysis. In other words, I accept the null hypothesis and conclude that the average price of evening mean entrée is not significantly different from 18 dollars. Ho: μ=18 H1: μ≠ 18 |One-sample statistics | | |N |Mean |Std. Deviation |Std. Error Mean | |What would you expect an average evening meal entree |340 |$18.8353 |$9.82784 |$.53299 | |item alone to be priced? | | | | | |One-sample Test ...
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...Partie 4 : Modélisation et simulation de flux de production Modélisation et simulation de flux de production - PARTIE 4 - 87 Partie 4 : Modélisation et simulation de flux de production Sommaire ! " " # # # % & $ !! " # $ ' ( ) ' , ' .# '- / # # # * # % ! + + + ! + $ " &' ' ' ' ' 0* 1 . 5 # 2 2 , # 2 , 3 # " 4 " 3 # " 4 # " 4 ! ! $ " ' ' ' ' , , , 3 # " 4 2 ( " ) ( ) ' #) " 4 !* ! 6 88 Partie 4 : Modélisation et simulation de flux de production + !, , - $ ' !. , 89 Partie 4 : Modélisation et simulation de flux de production Introduction Dans cette partie on va présenter et justifier l'utilisation d'un outil informatique permettant de simuler le comportement dynamique de la ligne expérimentale. Bien que l'on dispose du système réel, en grandeur nature, des expérimentations, mêmes simples, entraînent des temps de réponse qui peuvent s'avérer importants. De plus, la collecte de données peut présenter non seulement des difficultés au niveau du mesurage, mais aussi certaines imprécisions. Pour réduire, voire même supprimer ces problèmes, deux possibilités sont offertes : - une modélisation mathématique, - une modélisation simulatoire. C'est la deuxième possibilité qui est utilisée dans ce travail de recherche. On peut justifier ce choix par le fait que le modèle de simulation peut reproduire très précisément le comportement d'un atelier de production et est utilisé comme...
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...Les menus Pour le déjeuner “Le menu du marché” *est élaboré chaque semaine selon les produits de saison. Entrée, plat, dessert Entrée et plat ou plat et dessert *Les boissons ne sont pas comprises. 35 ¤ 29 ¤ Pour le dîner Le “menu découverte” et le “menu signature” sont élaborés à partir de produits sélectionnés chez les meilleurs producteurs et selon la saison afin de vous proposer une cuisine authentique, raffinée et créative. “Menu Découverte”*, en 4 services “Menu Signature”*, en 6 services *Les boissons ne sont pas comprises. 45 ¤ 60 ¤ Prix nets - service compris A la carte Les Entrées Œuf BIO vapeur aux épinards frais Crème de Normandie, comté, pousses d’épinards, pain grillé. 16 ¤ 18 ¤ 20 ¤ entrée plat Carpaccio de Saint Jacques Pomme fruit, champignons de Paris, huile de cacahuète grillée de chez Leblanc. Ravioles de champignons et copeaux de foie gras Consommé de canard, poivre du Sichuan, zeste de citron. Salade Caesar de homard bleu Feuilles croquantes, crème d’ail d’Arleux, poulet de Licques rôti. 20 ¤ 26 ¤ Prix nets - service compris Les Plats Noix de Saint Jacques boulonnaises grillées Butternut, thym citron, fumet de barbe. 28 ¤ 30 ¤ Langoustines Pad thaï Spaghettis de courges, cacahuètes, pamplemousse, coriandre. Le poisson de Christophe En direct des criées de Boulogne et Dunkerque, prix selon cours. Risotto roquette et ricotta Œuf bio, parmesan, Saporosso. 24 ¤ 26 ¤ 28 ¤ 28 ¤ 40 ¤ Blanquette...
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...T.G.I. Friday’s initial plan when they first started out was to have a place where single adults can go and enjoy themselves. They first started out as a bar and only later on became a restaurant. Said to offer a casual dining experience unlike any other where not only can you expect great food and drinks but also plenty of fun to go around. T.G.I. Friday’s marketed a casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere which targeted the middle income population which was a big majority when they first started out. They targeted their market with different types of promotions and programs such as:- Give Me More Stripes This program offers specials to customers that sign up and can redeem points that will be added into their card whenever they head on to T.G.I. Fridays and dine there. After collecting over a hundred or more points, one would receive a bonus or a special. This way customer would be lured in by the bonuses or specials with the mentality to earn more points every time they dine it so they would be offered the multiple opportunities for the specials BINGO Menu T.G.I. Friday’s has a large enough menu to put together this program. Basically, A BINGO Menu would consist of twelve different items on the T.G.I. Friday’s Menu, ranging from appetizers to entrées and finally a couple desserts. It can be any sixteen items on the menu and even after a few months or after a new menu comes out, they can remake a new BINGO...
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...Based on an analysis of the last six months’ sales, your boss notices that sales of beef products are declining in your chain’s restaurants. As beef entrée sales decline, so do profits. Fearing beef sales have declined due to several newspaper stories reporting E. coli contamination discovered at area grocery stores, he suggests a survey of all area restaurants to see if the situation is persuasive. a. What do you think of this research suggestion? b. How if at all, could you improve on your boss’s formulation of the research question? There are many possible reasons that beef sales may be declining. Of the many possibilities the e coli contamination could be one of them but I would be cautious of assuming the situation is due to e coli news coverage. First I would also clarify the objective of the research. I would have to assume that my boss isn’t concerned that the local population isn’t eating enough beef. I would have to assume that the beef sales translate into something else that concerns my boss, such as a lower margin per entrée or lower revenues being generated by the store. Clarifying what the actual problem is would be my first step. Before surveying area restaurants I would begin with analyzing the data collected at my establishment. Are the customers in our store choosing options other than beef or do we just have fewer customers? An issue could be that customers are looking for healthier options. There could also be a local vegetarian or vegan...
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