...All families are unique. Displayed in the novel, Hotel on the Corner of Bitter and Sweet, are various types of family relationships. Throughout the story, relationships between parent and child are shown through Henry and his parents, Henry and his son, and Keiko and her parents. Within these families are different types of dynamics ranging from distant to closely knit. Although all families have their issues, Henry had ". . . learned long ago: perfection isn't what families are all about" (146). The relationship between Henry and his parents is greatly hindered by their language barrier. Since Henry's parents want him to "speak his American", and his parents themselves understand little English, the situation leaves Henry feeling isolated from his family because they do not communicate. Also, because of the cultural differences between Henry and his parents, Henry disagrees with his parents about various concepts such as Henry's friendship with Keiko, the language Henry speaks, and the music Henry listens to. Although Henry and his parents disagree often, his mother and father still care about Henry and what they do for him is out of love for their child....
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...Everybody has a point of view on issues and topics. People’s points of view are based on many different things. Culture, religion, gender, age, and economic interests influence our points of view the most. Time periods can influence your points of view as well. In the book “Hotel on the Corner of Bitter and Sweet”, Henry and Henry’s father see the Japanese and Japanese-Americans very differently. Henry does not mind the Japanese and Japanese-Americans living in their own neighborhood in the city, but Henry’s father does not trust them and thinks they should be sent back to Japan. Henry’s culture, age, and emotional state effected Henry’s points of view. Henry’s father’s culture, age, and the time period effect Henry’s father’s points of view....
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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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...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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...A Feasibility study on “Coffee Ko” Coffee Shop In Partial Fulfillment of requirements for the subject Principles of Management For the degree of Bachelor of Science in Hotel and Restaurant Management At STI – College Quezon Avenue By: Eric B. Buquis Jake Christian Z. Escobar Carl Justin Oliquino Michaela D. Santo October 2013 TABLE OF CONTENTPROJECT BACKGROUND * Company Vision & Mission ……………………………………………………… * Name of the Business……………………………………………………………… * Logo/Rationale…………………………………………………………………….. * Type of business…………………………………………………………………… * Proposed Location ………………………………………………………………... * Project Description ……………………………………………………………….. * Project Proponents/Share of ownership………………………………………….CHAPTER I: Marketing Aspect * Visibility…………………………………………………………………………… * Accessibility to Target Market …………………………………………………. * Accessibility to Raw Materials ………………………………………………….. * Accessibility to Utility Service Providers……………………………………….. * Market Analysis…………………………………………………………………. * Market Survey result……………………………………………………………. * Competitors……………………………………………………………………… * Analysis of Competitors…………………………………………………………..CHAPTER II: Technical Aspect * Land area Description …………………………………………………………… * Layout………………………………………………………………………….. * Equipment/Materials …………………………………………………………. * Pricing Method/Recipe Quantification………………………………………. CHAPTER III: Management Aspect * Organizational Chart………………………………………………………….. * Forms of Management…………………………………………………………...
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...Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 3.2. Trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...
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...Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 3.2. Trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...
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...Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 3.2. Trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...
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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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...Е. Є. Мінцис О. В. Карбашевська Ю. Б. Мінцис A COMMONSENSE GUIDE TO ANALYTICAL READING AND TEXT INTERPRETATION МІНІСТЕРСТВО ОСВІТИ І НАУКИ УКРАЇНИ ПРИКАРПАТСЬКИЙ НАЦІОНАЛЬНИЙ УНІВЕРСИТЕТ ІМЕНІ ВАСИЛЯ СТЕФАНИКА Е. Є. Мінцис О. В. Карбашевська Ю. Б. Мінцис A COMMONSENSE GUIDE TO ANALYTICAL READING AND TEXT INTERPRETATION Навчально-методичний посібник із аналітичного читання та інтерпретації тексту для студентів третього курсу англійського відділення стаціонарної та заочної форми навчання Івано-Франківськ 2009 УДК ББК 81.2 Англ.- М- 62 К- 21 Мінцис Е. Є., Карбашевська О. В., Мінцис Ю. Б. A Commonsense Guide to Analytical Reading and Text Interpretation. Навчально-методичний посібник із аналітичного читання та інтерпретації тексту. – Івано-Франківськ, 2009. – с. Друкується за ухвалою Вченої ради факультету іноземних мов Прикарпатського національного університету Імені Василя Стефаника (протокол № 9 від 26 червня 2008 року) Укладачі: Мінцис Е. Є., старший викладач кафедри англійської філології факультету іноземних мов Прикарпатського національного університету імені Василя Стефаника Карбашевська О.В., аспірант кафедри світової літератури Прикарпатського національного університету імені Василя Стефаника Мінцис Ю. Б., аспірант кафедри англійської філології факультету іноземних мов Прикарпатського національного університету...
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...nervous and agile fingers, accustomed to sovereign rule over the keys, handle the pen; how the musician feels as a man; how he estimates art and artists. Liszt is a man of extensive culture, vivid imagination, and great knowledge of the world; and, in addition to their high artistic value, his lines glow with poetic fervor, with impassioned eloquence. His musical criticisms are refined and acute, but without repulsive technicalities or scientific terms, ever sparkling with the poetic ardor of the generous soul through which the discriminating, yet appreciative awards were poured. Ah! in these days of degenerate rivalries and bitter jealousies, let us welcome a proof of affection so tender as his "Life of Chopin"! It would be impossible for the reader of this book to remain ignorant of the exactions of art. While, through its eloquence and subtle analysis of character, it appeals to the cultivated literary tastes of our people, it opens for them a dazzling perspective into that strange world of...
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...INDIAN INSTITUTE OF MANAGEMENT, ROHTAK A Report on International Business SUBMITTED TO: Mr. Rojers P Joseph SUBMITTED BY: GROUP C, SECTION B Akshay Gupta (PGP05055) B. Vinod(PGP05062) Gangandeep Pannu (PGP05067) Kriti Gupta(PGP05075) Mitali Chauhan (PGP05077) ABSTRACT Nestle is the world’s largest food company, and among the world's 40 largest corporations. It operates in approximately 500 factories in 83 countries and employ over 230,000 people. In spite of its global reach, what makes Nestlé special is that each of its national companies has the flexibility to make their own decisions – in order to best meet the needs of their own people and communities. Each region can choose to sell the brands that satisfy their own consumers’ unique needs. And yet, as part of the larger organization, all benefit from access to global resources, decades of experience and our large chain of research and development centres. This makes it multidomestic in nature. The company has a history of various successful strategies which has helped Nestle each to a level which we see it today. This study is done to understand its various entry strategies in multiple geographies around the globe and also to understand its differentiating factor which make it the leading brand. Nestle has first mover and competitive advantage over its peers. It is known for its innovations, successful marketing strategies, R&D , CSR activities and localization across geographies. This study...
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...Summer Internship Report On RETAILERS SURVEY IN JAIPUR WITH SPECIAL REFERENCE TO BISLERI By ANIRUDH SINGH A0101908125 MBA Class of 2010 Under the Supervision of Mr. GAURAV CHANDHIOK. FACULTY Department of IT In Partial Fulfillment of Award of Master of Business Administration AMITY BUSINESS SCHOOL AMITY UNIVERSITY UTTAR PRADESH SECTOR 125, NOIDA - 201303, UTTAR PRADESH, INDIA 2009 1 LETTER OF TRANSMITTAL Mr. Neeraj Kumar D.G.M Rajasthan Bisleri Int.Pvt.Ltd. Jaipur (RAJ.) Dear Sir, June 30 2009 As you wished in the meeting held between us on 4th MAY 09, I have now completed the project titled “RETAILERS SURVEY IN JAIPUR WITH SPECIAL REFERENCE TO BISLERI”. The result of my research is contained in the report entitled “RETAILERS SURVEY IN JAIPUR WITH SPECIAL REFERENCE TO BISLERI”. The report is based on RETAILERS SCHEME CARD being distributed to 265 respondents, QUESTIONNAIRE and interaction with retailers. The complete methodology is described in the report. I believe the results to be valid and reliable within the constraints as defined in the report as Standard marketing research practices were used in the conduct of the study. I wish you will find the results to be of use to you and other members in your organization. I would be always happy to help you in any way. Sincerely Yours, ANIRUDH SINGH MBA GEN 2010 AMITY BUSINESS SCHOOL, AMITY UNIVERSITY, NOIDA-125(U.P) 2 ACKNOWLEDGEMENT I would like to express my gratitude to our Additional Director...
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...original edition)(Revised and reissued 1992)[Version 2.0 by Bbat – august 4 2003][Easy read, easy print][Completely new scan]The Hunter was born to hunt,as his prey was born to bebrought down at his desire . . .Sara Laramie moved through the iron castings in the foundry yard, keeping low so that she was at all times concealed from view. The Hunter Relemar was in pursuit of her. She did not know that he was a Hunter; it was obvious, however, that he was differ-ent from other naoli.Deep scream, lovely scream, wanting out . . . She reached the thousand gallon storage tank in which she now made her home. She pulled open the entry plate (it squeaked; Relemar listened for squeaks) and went inside. Behind her, there was a scraping noise . . . Rats, she thought, lighting the glow lamp. The tank brightened to a warm yellow.“Hello,” said Relemar the Hunter. He was trying to smile.This time, she did not suppress the scream . . . BEASTCHILD IS FORLISA TUTTLEAND DANNY JENNINGSAND JACK CORDESAND FOR THE USPOWHICH INTRODUCED USscience fiction by Dean R. Koontzavailable in Lancer editionsTHE DARK SYMPHONY, 74-621HELL'S GATE, 74-656 BeastchildDean R. KoontzLANCER BOOKS NEW YORK A LANCER BOOKBEASTCHILDThe characters in this book are entirely imaginary and have no relation to any living person.Copyright © 1970 by Dean R. KoontzA substantially shorter version of this novel appeared in Venture Science Fiction Copyright © 1970 by Mercury Press, Inc.LANCER BOOKS, INC. • 1560 BROADWAYNEW...
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...Institute Of Management, Bhubaneswar | Content Analysis of Facebook Data Costa Coffee | Submitted to Prof. Sandip Anand | By | Rubinderjit Singh Randhawa | U112164 PGDM 2012-14 Marketing Management – III Date: 5th March, 2013 Xavier Institute of Management, Bhubaneswar Contents Introduction 3 Facebook Data for COSTA COFFEE 3 Summary 19 Overall Attitude towards Costa Coffee 19 Key Insights 20 Managerial Action Imperative 20 Introduction Consumers choose brands on basis of following benefits. These benefits may be either positive or negative. They can be further categorized as:- * Functional criteria or M1 e.g. Apple iPhone 5 have smooth finishing, slim (M1 +ve), Apple iPhone 5 aluminum back get scratch marks easily (M1 –ve) * Emotional criteria or M2 e.g. iPhone 5 is a status symbol (M2 +ve) Android users consider iPhone users as isheep (M2 –ve) * Social or M3 e.g. iPhone parts are ISO 14000 certified (environmental) (M3 +ve) iPhone parts are produced in factories where workers are forced to overtime (M3 –ve) Most brands have started using Social Media to reach their customers. These social platforms are also used by customers to provide their appreciation and criticism of the brand. The comments and feedback by the customers reflects their benefits being derived from the brand. By content analysis of the comments and feedbacks, we can classify them...
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