...Purdue University Calumet College of Technology Department of Mechanical Engineering Technology MET 21100 – Strength of Materials Torsion Lab Experiment Performed: 4/3/14 Report Due Date: 4/17/14 Report Submitted: 4/17/14 Joshua Deakin Prepared for Aaron Kolb Introduction: In the designing of buildings and structures, torsion, or torque could be applied to certain members. Most times, torsion is found at almost all times in a vehicle, on each axle, the driveshaft, and many others parts in a vehicle. These members all need to withstand the angular moment or load that is acted on it. You do not want to step on the gas, and your driveshaft or axles snapping. You wouldn’t be going anywhere anytime soon. The torsion test primarily measures, at a certain moment or load, how much the bar or specimen is twisting and at what angle. This test can also be done in reverse order measuring the angle first, and recording the torque on the test material. The testing of a “torque-angle” graph can be somewhat similar to a “stress-strain” curve. There are a few different types of torsion tests * Torsion only: applying only a torque (what we had done) * Axial-torsion: Applying and axial, as in tension or compression, and a torsion force to the specimen * Failure: applying the load until the specimen fails, which includes a physical break, kink or other defect in the specimen * Proof: In this test, you apply a torsion and hold that force for an extended period...
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...is to assign a specific exercise to each suit. The example Barnhart uses is “hearts are pushups, clubs are squats, spades are bicycle crunches, and diamonds are mountain climbers”. The number on the card is the amount of reps you have to do, face cards count as 10 reps and aces count as 11. The second excise Barnhart talks about is the lunge and twist. The lunge and twist focuses on the legs (hamstrings, quad, glutes), but when you add the twist it helps develop core strength, proprioception, and balance. The lunge and twist starts by holding a dumbbell the long-ways between both at about chest high and close to the body. After you are in position you perform the lunge, “If you lunge forward with your right leg, at the apex of your lunge, rotate your torso to the right side. Hold for one to three seconds. Return to the original position and then repeat with the left leg”. Barnhart has two ways that he recommends to do the lunge and twist, the first way is to add three to four sets to the lunge and twist , performing 12 to 15 reps with a low weight dumbbell (5 to 20 pounds maximum). The second way is to perform as many lunge twists as you can in a 30 to 45 second interval, then rest and repeat one to two more times. The third excise Barnhart talks about is push up jacks. The pushup jacks are designed to build stamina and endurance in the upper body as well as the lower body. The pushup jacks are started by beginning in standard push up position and do a regular push up...
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...disponibles para ellos en Estados Unidos. ¿Cómo se los alimentos que consumen y la manera en que cocinar ha cambiado en su nuevo hogar, y cómo se han mantenido fieles al estilo tradicional? ¿Qué significará esto para las generaciones futuras de estos grupos de inmigrantes? Ha sido tal el arraigo de la comida mexicana en los Estados Unidos con el paso de los años, que ya no solo es popular en el sur, si no que según Gustavo Arellano, Experto mexicanólogo, autor del libro Taco USA: cómo la comida mexicana conquistó a Estados Unidos, “la comida mexicana logró conquistar el paladar de los estadounidenses que la adoptaron como propia en todo el país”. Esta expansión comenzó desde los años 20 y 30, primer periodo de intensificación de la inmigración mexicana. Según el experto mexicanólogo Gustavo Arellano, la influencia de la comida mexicana comercialmente se expandió por medio de la fonda “Cielito Lindo” en los Ángeles, California y después, en los años 60 la gran cadena restaurantera Taco Bell, que se especializa en tacos, inició la conquista comercial de comida fast food pero de tipo mexicana, que hoy tiene más de 6,446 sucursales en los Estados Unidos, registradas en el año 2009. La imagen expuesta nos muestra un mapa obtenido de la página de internet de la cadena restaurantera, en donde muestra sus sucursales en el centro de Houston. Claramente se puede observar la masiva proliferación de los restaurantes en distancias cortas. Podemos decir que debido a la fuerte presencia...
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...“PRACTICUM REPORT” “on” MEXICALI CALIFORNIA-MEXICAN KITCHEN 1163 (MM) SM Mall of Asia, Bay Blvd., Pasay City May 14, 2014-June 3, 2014 “In Partial Fulfillment of the Requirements for the Course Subject” “HRM 7 – RESTAURANT PRACTICUM” “The University of Manila” “College of Hotel and Restaurant Management” “Sampaloc, Manila” “Submitted to:” “BENJAMIN S. JARAMILLA” “Submitted by:” JUDITH T. ADONA 2144-A Suter St., Sta.Ana, Manila “Submitted on:” “June 2014” Table of Content I. Introduction a. Name and General location b. Objective /Hotel/Restaurant’s Philosophy c. Ownership/Management d. Organizational Chart e. Facilities No. of F & B outlets f. Outstanding Characteristics of the establishment II. Discussion of Findings/Analysis/ Recommendation a. Area of Concern 1. Organization Structure 2. Operation system and Procedures 3. Facilities, Equipment, etc 4. Manpower – Scheduling work method style of communication 5. Work atmosphere inter personal relations layout ventilation, color scheme of office 6. Use of material resources 7. Sanitation on procedures/practices a. Strengths b. Improvement Area/Weaknesses c. Recommendation III. Conclusion I. INTRODUCTION The Bachelor of Science in Hotel and Restaurant Management program develops student’s professional and technical competence in preparation for leadership responsibilities in hospitality-related enterprises...
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...vision Statement We are here for all of your Taco needs! Whether you are craving mouth-watering brisket tacos or looking for a breakfast taco to start your day, we have it all! Come visit one of our locations in: (Very product focused) Examples of Restaurant mission statements (We should ask the manager of the Denton location for her opinion) * We are committed to using the finest ingredients in our recipes. No food leaves our kitchen that we ourselves would not eat. Tomasso's Pizza & Subs * To provide an exceptional dining experience that satisfies our guests' grown-up tastes by being "" Cut-Above"" in everything we do. Aryb’s * To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve. * Our restaurants feature generous portions of freshly prepared Mexican food at an exceptional value. Infused with a festive Mexican theme, the interior and patio dining areas are a great place to relax with friends and family. Each day, Taco Cabana kitchensprepare by hand homemade tortillas...
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...weight feels heavy, ask for help. DO NOT PROCEED!! Remember how to lift properly. Get a firm footing Before lifting, stand close to the load with both feet firmly on the floor about shoulder width apart. Point your toes out. Keep your feet part for a stable base. Lift with your legs Let your powerful leg muscles do most of the work. If you need to change direction with the load, pivot with your feet. DO NOT twist your back. Bend your knees Squat down close to the load with your back straight and stomach muscles tight. Don’t bend at the waist. Keep the principle of leverage in mind. Keep load close The closer the load is to your body, the less force it exerts on your back. Grip the load firmly pulling it toward you. Continue to hold the load close until you need to place it down Tighten stomach muscles Abdominal muscles support your spine when you lift. Train muscle groups to work together Keep your back upright Don’t add the weight of your body to the load. Avoid twisting; it can cause injury. Avoid twisting Don’t twist your body, twisting is a major cause of injury. Lowe the load bending your knees and letting your les, not your back, do the work. Place the load on the edge of surface then slide. Back injuries are most likely when the spine is bent forward and twisted at the same time. Turn by moving your...
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...Length Box Braids The Pros and Cons of Mini Twists for Natural Hair 45NATURAL HAIR CARE PROTECTIVE STYLING by Chinwe – January 31, 2014 Share Button Pin It minitwist5 (Circa 2010) By Chinwe of Hair and Health Mini twists are essentially tiny twists, much smaller than the diameter of a pencil. In some cases, mini twists are so small that the hair may appear loose rather than twisted. THE GOOD: Mini twists last longer — anywhere from three to six weeks — than larger twists. Because they are so small, they tend not to frizz and age as quickly. This is great news for those who want to leave their natural hair alone for several weeks at a time. Not only do mini twists last longer, they also allow for more versatility in styling. Because they are so small, it is much easier to achieve a range of styles than with larger twists. A lot of the styles can mimic those on loose natural hair. minitwist1 (In 2013) THE NOT SO GREAT: Mini twists can take hours to a day or two to install or take down. This can be a challenge if you have to be somewhere or you just do not have the time or patience. In terms of helping with patience, watching a few movies or television shows can help pass the time. When it comes to needing to be somewhere, some naturals prefer to start their mini twists in the front or along the perimeter of their hair so that they can “fake the finished look” if they haven’t completed the twists in time. THE BAD: Single-strand knots...
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...En términos del comportamiento del consumidor. ¿Las culturas del mundo son cada vez más semejantes o más diferentes? Los seres Humanos somos profundamente similares y a la misma vez obviamente diferentes. La paradoja de la investigación transcultural del consumidor consiste en que, aunque los consumidores de todo el mundo quizá tengan muchas características semejantes (por ejemplo en lo referente al creciente número de mujeres que trabajan fuera del hogar), cualquier diferencia que exista en sus actitudes o comportamiento tal vez sea decisiva para determinar su grado de satisfacción, por lo cual se convertiría en una posible oportunidad para la segmentación de los consumidores en términos de diferencias culturales. Por ejemplo, a pesar de que más del 50 por ciento de las mujeres japonesas y estadounidenses trabajan fuera del hogar (lo cual incrementa su necesidad de adquirir muchos productos de conveniencia que les permita ahorrar tiempo), las japonesas han sido más lentas en el proceso de mostrar las actitudes liberales de sus homólogas en Estados Unidos. La investigación psicográfica mundial revela con frecuencia diferencias culturales de suma importancia para los mercadólogos. Roper Starch Worldwide, una compañía multinacional de investigación de mercados entrevisto a 35,000 consumidores de 35 países, con la finalidad de identificar los valores que todos tenían en común, independientemente de las fronteras nacionales. Después de realizar entrevistas en Norte y Sudamérica...
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...the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch", literally, "plug, wadding".[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3] History The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food. Traditional tacos There are many traditional varieties of tacos: Tacos al pastor made with adobada meat. Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo...
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...which a franchisor allows franchisees to use its name, trademark, products, business methods and other property in exchange for monetary payments and other considerations. Since they are company owned, the same desire to serve a great product can be stressed throughout all of their locations. It is always the possibility of a franchisee that may be more concerned with just making a profit and taking into consideration the product their business is producing. Chipotle Mexican Grill has several strengths that they are utilizing extremely well. I think that their greatest strength is the fact that their menu is very streamline with interchangeable items. They have a total of five items on the menu the burrito, burrito bowl, crispy taco, soft taco, and salad, along with offering an appetizer of chips and guacamole and their salsas. Because of the fact that their menu items use many of the same ingredients, this is a great way of cutting down of the expense of buying a lot of different produce to prepare their items and they can stay focused on their aim of doing exceptionally well with a few things. When they order cheese, lettuce, meats, or rice they can purchase a large quantity of it because all of their menu items use it. There is not a great likely hood of product spoiling and being wasted because it isn’t used and because they focus on sourcing the best possible ingredients available. Chipotle makes every effort to purchase food with...
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...restaurants are abundant, but no two are necessarily the same. La Mexicana and Taco Bell are two restaurants in McAllen, Texas, that stand out in my mind. Even though they both serve tacos, they don’t have anything else in common. They cater to different types of customers, there is a difference in service speed, and the atmosphere of these two places is noticeably different. These two restaurants do not compete for the same customers. Taco Bell is universally known, therefore, visitors not familiar with McAllen know what to expect. The prices are cheaper so budget-friendly people are targeted. La Mexicana caters to local residents and know they will be spending considerably more for their meal. As well as targeting different customers, Taco Bell places a lot of emphasis on speed. Their meals are cranked out via an assembly line. They use computers, automatic times, and headsets to aid in the speed process. La Mexicana’s service is based on the customers’ dining pleasure. They are seated by a hostess, have a server at their beckon call, and the food is prepared by cooks who are first generation American residents who learned how to cook Mexican cuisine in their native country. The meals are prepared methodically using fresh ingredients, making it as authentic as if it were prepared homemade. The structural appearance and interior atmosphere of these two eateries are in total contrast. Taco Bell shares its building (and kitchen) with Long John’s Silver. The very small...
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...According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch", literally, "plug, wadding".[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3] The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food. There are many traditional varieties of tacos: Tacos al pastor made with adobadameat. Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning...
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...D’s Tacos Menu Loaded Nacho Supreme: $8.00 Tasty Beef Taco: 3 Crunchy or soft Taco’s with a side of Mexican rice. $6.00 Cheese steak Taco with side of Mexican rice: 2 crunchy or soft taco’s. $7.00 Buffalo Chicken Taco with side of Mexican rice: $6.00 Taco Salad: $6.00 A Dozen Buffalo mild Wings: $5.00 Cheesy bacon loaded fries: $6.00 Business Plan: Objectives are to acquire exact food cost to make each item and the most delicious way but affordable way to purchase food. Loaded fries: Get French fry maker that way I can make own fresh fries and save cost of frozen food fries. Meats I can purchase from Lucky seven in bulk: Beef, Chicken, Steak, bacon. Are the main meats that will be used. I will however have to buy chicken wings from either grocery store or food vendor. Vegetables that we will use: Red Onions Lettuce Jalapenos Peppers for cheese steak taco’s Taco Shells: I will have to use trial and error to make my own taco shells, soft shells are cheap to buy. Also will need to get Nacho’s for the loaded nacho. Sauces: Taco sauce Sour cream Cheese (for loaded nacho and cheese steak taco) Homemade buffalo chicken sauce for wings. Mexican rice: Find recipe for a good Mexican rice. Food Cost: Corn Tortilla’s a package of them at weis for $1.89. Corn Tortilla’s Utilization: Nacho’s, Taco Shells, and Taco Bowl for Taco Salad. Ingredients for good shells: Put tortilla in canola oil, sprinkle salt for seasoning...
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...rapidly expanding even though natural organic ingredients are costly. Finding a solution to keep the prices affordable, the business profitable, and the food organic is one of the challenges that Chipotle faces today. Chipotle Mexican Grill, Inc. is a “fast-food service restaurant” under restricted administration class. It was shaped in 1993 and opened up to the world in 2006. It has the biggest piece of the pie in the Mexican-sort sustenance fragment with a net wages of more than $126m in 2009 (Mergent on the web, 2010). The organization compasses in excess of 35 states and has in excess of 1000 restaurants over the United States. furthermore in parts of Columbia region, Canada and England. Chipotle's menu comprises of burritos, tacos, burrito dishes (a burrito without the tortilla), greens, and an assortment of additional items, for example guacamole, salsas and tortilla chips perfected with lime and kosher salt, cheddar and lettuce. The organization claims that with its assortments of added items, it’s equipped to broaden its menu offerings to in excess of 65,000 decisions. Chipotle has several strengths which include the following, Strong brand equity, strong financial position, reputation management, community involvement, strong focus on quality...
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...Taqueria Don Sige is a hole-in-the-wall Mexican restaurant. They have a really large menu and approximately 10 tables that can seat 4 people per table. If you have a party larger than 4, it's really difficult to get a table to seat you. For a hole-in-the-wall, I thought the restaurant was super clean and spacious. They also got a 94 on their health score which is a huge plus. The food is pretty good. Not the best I've had in the area but I would say their tacos are really good (which might be the one thing I would come back for). Their tacos have two layers of tortillas (corn is what it seemed to be) and they seem to keep the crunchier texture which I liked. Choose your meat for about $1-2 and add on cilantro, onions, and some spice and it'll...
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