Latin American History

Ernesto â€Å"Che† Guevara’s work is entitled Reminiscences of the Cuban Revolutionary War. He elaborates on how Cuba was revolutionized and what happened during those days. It was published in Australia in 2006 and runs to 314 pages. Guevara is conscious of his place in history and writes for posterity, to preserve a history of the armed struggle against the tyranny of the dictator Batista. The revolutionary icon Ernesto Guevara states that the Cuban Revolution has had a very important role in bringing consciousness and liberty to the Latin America region.   Because of the Cuban revolution the country has become one of the most influential nations in the world. Cuba has achieved its goal of the gradual eradication of illiteracy and unemployment is solved. Social security is also guaranteed and for the young there is the assurance of education. Aside from all the hindrances and challenges that Cuba had experienced before, the country still manages to stand up and fight for their rights and liberties through social revolution.  Socialism is said to be improved and will be accredited for the duration of the Cuban Revolution. Even through the darkest days and the blockades that were done to Cuba, the people did not stop their revolution. Guerilla warfare played an important role in the Cuban Revolution according to Guevara’s writings. Guevara’s guerrillas were able to overcome superior firepower and succeed over superior forces by living off the land and utilizing hit and run tactics. They knew where they would attack next and the government forces did not. They were trusted by the people and therefore were better organized politically by listening to the people. Guerilla warfare was a rebellious movement which was formed to overcome economic, political and cultural adversities. It promotes changes which aim to eradicate corruption in the government, to stop tyranny, repression and remove the power of aristocratic elites. Guevera relates that in liberated territories the need for health care, industry and education is basic and paramount. Before the Cuban revolution there was exploitation and cultural repression which made clear the division and inequality of wealth within the nation. In this environment the rich became richer and the poor became poorer. From my own perspective it seems that people of Cuba became radical about what was happening in their society, and that made rebellion or insurgency a viable option. According to Guevara’s writings, violence should only be an option if there is an illegitimacy of the government and the people of that nation believe that there is really injustice and inequality in their society.   Local radical tribunals were formed to lead what they call people's justice, to try   to solve public arguments in Cuba. Cuba became the center of international liberalism because of this, but the truth is it was really different. Ernesto Guevara was an influence in building a new political and social government in Cuba. He constantly utilized the teachings of Marxist Leninism leadership in his revolution, but he never confirmed this no did he deny it. Che was very willing to negotiate with the communists in Sierra, and he was likewise intolerant of Fidel Castro’s aggression and distrust of them. But still, Guevara’s attitude toward Castro made him realize that revolution must be done in Cuba and he must apply Marxism. An analysis of Marxism shows that classes are the central players in the process of history, yet for Guevara these classes are lacking and are replaced by the revolutionaries. Guevara used Marxist themes in his writings, and he used the philosophy of Karl Marx in his own theories of economics. In this vein it is also necessary to say that Guevara embraced not only communism but a particular branch of it, called Stalinism. He applauded the Soviet invasion of Hungary that crushed the workers’ uprising there in 1956 and rejected   Khruschev’s denunciation of Stalin’s crimes. Politically he seemed to be a Guevarist. I would say that Guevara played the biggest role in the Cuban revolution in political consolidation and the formulation of economic strategies. Unlike what Castro had believed, being a pragmatist, Guevara used his power in the leadership towards the creation of a powerful and independent state. Guevara did not favor nor did he totally support Fidel Castro’s pragmatic leadership, and he immersed himself in his writing, deciding the best method to refute Castro.   He read a work entitled Eastern European Handbook On Planning during this period. Guevara found that the key to Cuba’s survival is industrialization and economic growth. In his speeches on the economy between 1959 and 1965, his persistent themes were the importance of planning and development. According to Che, there is a need for industrialization and diversification and a need for consequently winning workers over to the idea that they must delay their anticipation of immediate material enhancement in their lives. In addition, Guevara’s analysis of the economy was influenced by Soviet thinking. The state is given authority over the revolutionary army; the guiding tenet of economics is the market, and the perception is that of a beleaguered   state defending its survival in opposition to the looting marketers. But according to Guevara, he knew the dangers of isolation. He then pursued a version of internationalism that takes into consider the problems unique to Cuba when it comes to its dependency. Therefore, internationalism is just a part of the problems that Cuba experiences during the revolution. Knowing that Cuba exists in a global milieu and by the stability of internal forces, then what political, social and economical alterations can make it stable, Guevara asks. For Ernesto Guevara, the response is, of course the Cuban Revolution.  He does not consider the production and exportation of revolution elsewhere. According to him, the only thing that Cuba can export is their political and economical state. Guevara is a most compelling and convincing revolutionary leader. Aside from his health problems, he disregards the material, and his undying dedication evokes the near worshipful devotion of others. At this period, he becomes at ease with Fidel Castro.. Being recommended as the Director of the National Bank made him the center of economic policies. Then Guevara formed the National Institute of Agrarian Reform which he designed for economic transformation. It can be said that agrarian reform becomes the basis of change and the peasants become the first liberating army. Starting with a more competent agriculture, and the eradication of joblessness, Cuba is now ready to become an industrialized country. Guevara also predicts that in five years, his country will be adequate in the production of textiles. It will be able to develop mines for nickel, iron and manganese production. Further, Cuba will have its first car plant up and running. Because of Cuba's economic organization, its reliance on sugar exportation, its need for spare parts, machinery and industrial plants, and also due to the drain of professionals and technicians, it is possible that Che's projections are very idealistic. Politically speaking, Cuba will not work or function independently for long, and formation of socialism in a hostile capitalist hemisphere was unattainable and utopian thinking. Che made his predictions and published them in an article during March of 1962   as he introduced the socialist theory. Simplistically, the impossibility of finding spare parts, the lack of technologies and the shortness of immediate resources needed to raise productivity could only be realized by an intensified management of labor.  Guevara realizes the absurdity of animosity among the leadership and comes to understand what can be lost in the face of fraternal rivalry, and what is to be gained by a cold realistic approach Guevara’s writings are expository and sensitive as to how the revolution in Cuba came about. He also explicitly reveals the scenario of the various occurances during in those days.   Cuba is obviously a nation built on revolution that has made a major impact on the world. The Cuban Revolution might well be considered the greatest contribution to the world of liberalism and revolution. Many transformations and drastic changes have occurred in Cuba. Ernesto Guevara is certainly an icon of revolution. He sets a standard for true revolution through his life, his analyzations and his writings. His writings on the intricate workings of the Cuban revolution is a great contribution to Latin America history for it is stated in his writings what he believes and how he has transformed and liberated Cuba. I enjoyed reading the book. I find it to be full of facts and insights that Guevara conceptualizes. References Guevara, E. Reminiscences of the Cuban Revolutionary War (Authorized Edition)  Ã‚  Ã‚   Melbourne: Ocean Press, 2006.   

Hedging Currency Risk at TT Textiles Essay

It was a hot March morning in Kolkata in the year 2009. Sanjay K. Jain, —Joint Managing Director of TT Textiles, watched the sunlight stream in through his office windowpane. But his mind was elsewhere, tracking the movements of the Swiss franc (CHF) in the last few months and the world events that had caused them. The Swiss franc had touched 1.17 CHF/US$ from the previous year’s record of 0.96CHF/US$. That was good news for him. Or was it? The irony of the situation was not lost on him. Once, the Swiss had franc barely figured among all the different currencies that vied for his attention in the normal course of things. Yet, lately, it was the movement of the CHF that weighed on his mind most heavily. As an exporter to more than 30 countries, TT Textiles was no newcomer to the area of currency risk. TT Textiles usually used forwards to manage currency risks. However, during 2006-07, when the INR was expected to appreciate to an unprecedented high of 35 INR/US$, the company had entered into a swap deal based on the historical stability of the CHF against the US$. At the time, the deal had looked relatively safe and very lucrative. However, when  the global financial crisis struck in 2008, it started making sizeable mark-to-market losses. Luckily it turned around in 2009 and was no longer in the red. But with three months left on the contract, the big question Jain faced was whether to quit now or hold it till maturity. The textile and clothing industry in India had traditionally been an export-oriented industry. In 2008, it contributed four per cent to the overall GDP of India and accounted for 14 per cent of the industrial production and 14 per cent of total exports of goods . More importantly, India earned about 27 per cent of its total foreign exchange through textile exports. It was also the second largest employer after agriculture, providing direct employment to 35 million people and indirect employment to 45 million people. In 2008-09, the total sales generated by the textile and clothing sector amounted to US$33.4 billion from the domestic market and US$21.6 billion from exports. Professor Rajesh Chakrabarti prepared this case solely as a basis for class discussion. This case is not intended to serve as an endorsement, a source of primary data, or an illustration of effective or ineffective management. The author thanks Shashvat Rai and Anurag Sharma from ISB’s PGP Class of 2011 for assisting in the writing of this case. This case was developed under the aegis of the Centre for Teaching, Learning, and Case Development, ISB. Copyright @ 2013 Indian School of Business. The publication may not be  digitised, photocopied, or otherwise reproduced, posted or transmitted, without the permission of the Indian School of Business. This document is authorized for use only by Christopher Alt at Clark University until July 2014. Copying or posting is an infringement of copyright. Permissions@hbsp.harvard.edu or 617.783.7860. As a mature industry, the textile industry was marked by relatively low margins ï £ § varying from three per cent to 12 per cent depending on where in the value chain a specific company operated. The total market for textiles and clothing was expected to reach US$100 billion by 2015, with 43 per cent of revenues coming from exports. Specifically, textile exports were expected to yield US$22 billion and the domestic textile market was expected to yield US$28 billion by 2015.2 The US dollar was the dominant currency for pricing textile products worldwide, in a large measure even for exports to Europe or Latin American countries. TT Textiles Limited, the flagship company of the TT Group, was founded in 1978 by the family of Dr. Rikhab Chand Jain. It was India’s first knitwear company to go public. TT Textiles was a vertically integrated textile company with a presence in the entire cotton chain, from fibre to yarn to  knitted fabric and garments. It had manufacturing facilities in all the major garment centers ï £ §Tirupur, Kolkata, Delhi, Varanasi, Saharanpur and Kanpur. It had ginning units in Gondal, Gujarat and branches for cotton in Jalna, Maharashtra. The company’s core businesses were agrocommodity, cotton, yarn, fabric and garments, and its markets were spread all over the world, as shown below (also see Exhibit 1): Sanjay Jain, an MBA gold medalist from IIM, Ahmedabad and an Associate Member of the Institute of Company Secretaries of India (ACS) and Institute of Cost Accountants of India (AICWA), began his career at ICICI Bank before starting his own brokerage firm, which he later sold. He joined TT Textiles in 2001 and was instrumental in expanding the textile business and setting up the marketing network for raw cotton yarn in over 20 countries around the world. Approximately 75 per cent of TT Textiles’ revenues came from exports, and at any particular point of time, the company had an exposure of roughly US$25 million. The life of a typical export transaction in the industry   particularly of the kind that TT was party to   was less than three months. TT Textiles enjoyed a margin of five to six per cent in its business. Currency derivative products were relatively new entrants in India. Most Indian companies depended on their banks to hedge currency exposures. In a 2009 newspaper article, Ramesh Kumar, Senior Vice President and Head, Debt and Currency Markets of Asit C. Mehta, explained: This document is authorized for use only by Christopher Alt at Clark University until July 2014. Copying or posting is an infringement of copyright. Permissions@hbsp.harvard.edu or 617.783.7860. Historically, in a controlled environment, India Inc. relied on banks for covering its foreign exchange requirements. †¦ Some of the companies trade actively in foreign exchange and have a separate treasury management unit for foreign exchange transactions. However, there are also large numbers of small and medium enterprises which participate in the currency market passively and depend on commercial banks (authorised dealers) for their requirement of foreign exchange and coverage of currency 3 The currency market was one of India’s biggest financial markets, with turnover on the spot and forward markets together yielding around US$12 billion a day in April 2007. Since September 2008, there had been both foreign exchange (forex) forwards as well as futures markets in the country trading the INR-US$. Derivatives on other currencies were not traded. The rupee-dollar forward market was an over-the-counter (OTC) market, the trades on which were settled through the Clearing Corporation of India Ltd (CCIL), which was the clearing house for forex and interest rate trades in India. This minimized the credit risk associated with these agreements in the Indian market. According to Chakrabarti and De, â€Å"In 2006-07, 85,106 forex forward transactions went to CCIL for settlement, with a notional value of US$342 billion. By late 2006, forward market turnover was nudging US$2 billion a day. Foreign institutional investors were able to do transactions on the currency derivatives market that could be characterized as ‘hedging’ of the currency risk exposure on their Indian investment.† In addition to the domestic rupee-dollar forward market, there was active trading for cash-settled rupee-dollar forwards in Hong Kong, Singapore, Dubai and London on what were termed â€Å"nondeliverable forwards† (NDF) markets. For foreign institutional investors who had limited access to the forwards markets on the domestic INR-US$ markets, the NDF market did not suffer from the constraints imposed by capital controls. However, for domestic investors, this led to limited participation by financial institutions of the onshore currency forward market.

Bilingual education benefits everyone Essay Example | Topics and Well Written Essays - 500 words

Bilingual education benefits everyone - Essay Example The political shifts of the 20th century greatly curtailed bilingual efforts and recent political views against it have raised the issue once again. Advocates of an English only system have pointed to the need for national identity, but this approach has led to the sink or swim attitude of educating our students and the effect on the student and society can be detrimental and the cost is certainly high. Students need to progress into our language as well as our society. With a bilingual program, students are taught the desired English, yet have the chance to explore other subjects in their native tongue. This keeps the student on pace and their additional knowledge aids in the learning of English. If a student gets left behind in the sciences, math, or current events due to a lack of English skills, that student will not develop the necessary skills and requirements at an important point in their education. Students who are not struggling with the language barrier are more interested and involved with the material and subsequently perform better. Bilingual education is not a replacement for English, it is a valuable addition to the curriculum. Bilingual education not only provides the only workable approach to teaching non-English speaking students, it also has advantages.

Art Essay Example | Topics and Well Written Essays - 500 words - 2

Art - Essay Example He was recognized for his outstanding work in art and had won numerous awards and honors. Among these honors he had won the Master Artist Award (2000) from Artists of America. Description The painting I have chosen from the William Hook’s collection of art is the â€Å"Autumn Road† which is a 24† by 18 inch painting depicting a long road with trees and bushes on either side during the Autumn season. The colors used on this canvas are browns, orange, yellow and dark green that clearly portrays the autumn season. Commenting on the use of acrylic paint, Hook states – â€Å"Make the shortcomings of acrylic the benefits.† (William Hook) He makes use of the minimalist technique in this art work while communicating the grandeur of the landscape. Hook holds the opinion that any finished painting is an amalgamation of different techniques but, ‘impasto is achieved through light strokes of paint with no additives.’ (William Hook) Meaning The meani ng depicted in ‘Autumn Road’ is one of calmness and spirituality. The artist portrays his serenity through his work. The landscape shown is silent and calm and conveys the message of peace of the artist.

Tom's of Maine Toothpaste Branding Research Paper

Tom's of Maine Toothpaste Branding - Research Paper Example The paper outlines the benefits of Toms of Maine Toothpaste, how it relates to the target market and how the firm can use packaging and labeling to support its brand image. Toms of Maine toothpaste has many attributes and benefits. Specifically, the Toms of Maine botanically bright toothpaste bears distinct characteristics from the other toothpastes. It is a natural brand in the toothpaste market that whitens teeth and freshens breath. In addition, it can remove plague using ingredients derived from nature. Silica is one of its ingredients, and it contributes immensely in whitening the teeth. The brand incorporates exclusive blends or mixture of soothing botanicals that makes it a top quality product. Lastly, it lacks fluoride and paraben, and this makes it safer than the other toothpaste brands. The attributes and benefits of Toms of Maine toothpaste relate to the target market as it satisfies the demands of customers who dislike products containing artificial additives linked with the causation of cancer. These groups of individual have formed a market niche that Toms of Maine targets with its new brands that are free from artificial preservatives. For instance, Toms of Maine botanically bright toothpaste targets such upcoming market niches. In addition, There is a large market of customers suffering from the plague, bad breath, tarnishing teeth and other mouth conditions. The benefits and attributes outlined can give answers to these problems. Therefore, the attributes and benefits of Toms of Maine toothpaste serves to satisfy a large market that demands its sure impacts. Toms of Maine can use labeling and packaging to protect and promote the product as well as to provide additional value and aspects of differentiation. The three functionalities are instrumental in maintaining the image of the brand (Hirschman, 2010). The firms can ensure that it uses the right material for packaging its toothpastes. An excellent package protects the product

Hemophilia Disease Essay Example | Topics and Well Written Essays - 1250 words

Hemophilia Disease - Essay Example The oral condition of the human being is characterized by episodes of tooth loss and damage of the gums which leads to bleeding. Keeping the gums and the teeth healthy usually requires procedures that are invasive ( prone to injury). One can just imagine the gravity of the situation to people with hemophilia. That is why one can find numerous studies and researches about the People with hemophilia or congenital bleeding tendencies are a priority group for dental and oral health care, since bleeding after dental treatment may cause severe or even fatal complications. Maintenance of a healthy mouth and prevention of dental problems is of great importance, not only to quality of life and nutrition but also to avoid the dangers of surgery. . Plaque accumulation causes inflammation of the gums (gingivitis) due to the action of bacteria. This may progress to the damage of the attachment of the teeth to the jawbone (periodontal membrane) resulting to inflammation and damage to this membrane (chronic periodontitis). Ultimately, this leads to the loosening of a tooth and then tooth loss. With the plaque allowed to calcify, tartar develops above and/or below the gum-line making further accretion of plaque result to Fig 2. The Parts of A Tooth Gingivitis is painless but leads to the ... Thru the process of prophylaxis or cleaning of the teeth and gums by the doctor, gingivitis can be prevented thereby limiting bleeding of the gums and eliminating the need for surgery. This can be seen as a pro-active step rather than waiting for the gums to bleed and make use of factor concentrates to stop the bleeding. The treatment of hemophilia has been undergoing significant innovations since the development of factor VIII concentrates. The current trend of thinking is that prophylaxis is a beneficial therapy for patients with hemophilia A as compared to on-demand treatment. The observed benefits include reduced number of bleeding episodes, improved joint function and a relatively healthier patient. Hoots et al reviewed the literature about the topic and weighed the value of these benefits against the increased expense due to increased factor use. (Hoots et al, 2006) How Is Dental Surgery Performed To A Hemophiliac Performing dental surgery on a hemophiliac patient, even for a simple dental extraction, must be thoroughly planned such that the risk of bleeding, hematoma formation or excessive bruising is minimized. To prevent any problems or complications, the two following points must be realized: Rarely will emergency dental surgical intervention be required as control of pain can be registered without resorting to an unplanned treatment. Discussions with Hemophilia patients requiring prophylactic cover concerning the treatment plans must be done For those suffering from severe hemophilia, factor replacement is a necessary pre-surgery procedure along with regional block injections or scaling. Those suffering from hemophilia A usually require a dose of 50 iu/kg of factor VIII and a dose of 100 iu/kg of factor IX in hemophilia

Causes and Prevention of Obesity in College Students Essay

Causes and Prevention of Obesity in College Students - Essay Example This essay "Causes and Prevention of Obesity in College Students" outlines the reasons for the obesity among students, its danger, and the methods how to stop the growing number of obese college students. Many countries are seeking solutions and creating awareness on the fact that obesity is becoming an issue of national concern. There have been numerous studies focusing on obesity in children and teenagers as well as adults. In many of the studies, college students have been included in the adult group (Archer, 2013). Therefore, there are different factors that trigger the development of obesity among college students. These reasons are unique and are different from those increasing the susceptibility of other groups to obesity this necessitates a study, which focuses on the causes of obesity among college students and the potential solutions that can help them address the issue. This study seeks to understand the unique factors that contribute to increasing obesity rates among coll ege students. College students have a unique lifestyle, tastes, and prevalence, which may make them more vulnerable to developing obesity. Moreover, it is possible that factors that contribute to the increasing rates of obesity among college students are different from those associated with obesity in teenagers and children. Notably, college students are adults who can make their own decisions with minimal influence of others especially their parents. Moreover, most of the college students stay away from home and have to make decisions about their diets and lifestyle.

Leroy Nikky Barnes Research Paper Example | Topics and Well Written Essays - 1000 words

Leroy Nikky Barnes - Research Paper Example this life imprisonment was changed to 35 years of sentence when Barnes became a valuable government informant and began to expose myriad secrets of other drug lords and crime bosses. This research paper seeks to explore the character, status, and life journey of Nicky Barnes. Barnes had extremely conniving and astute skills which he used to spread crime in the country. It was in the prodigious world of crime that he found his shine and glory. Crime was where his mind worked the best and developed ingenious strategies to advance his interests. Research suggests that only a few other drug dealers were bigger than Barnes â€Å"during the Harlem heroin plague of the seventies† (Jacobson, 2014). He is 80 years old now and lives a quiet sober life, but he made a lot of headlines in myriad newspapers around the globe in his youth and adult life. He was the ringleader of the very notorious criminal organization named â€Å"The Council.† He himself laid foundation of this organization which under his guidance grew to become a highly powerful network. The centre of main function was Harlem, a large neighbourhood in New York City, where the heroin trade was controlled. An important thing worth mentioning here is that the name Barnes is not all about c rime because he is so much more than just that. Obviously, crime describes him and the first thing that comes up in anyone’s mind upon hearing the name Leroy Barnes is image of a powerful drug lord. But, research suggests that Barnes has long stopped worrying over drug mafia and heroin trade, rather â€Å"he is a doting family man, concerned only with his daughters and grandchildren† (Capeci, 1999). Also, not many people know that Barnes used to be a very smart student when he was young until forced to elope from home to avoid living with an abusive and alcoholic father. He remained involved in drug-dealing for a long time to support himself. It was only when he was sentenced to jail for drug-dealing that he gave up his

Natural And Human Sciences. Biological and Social Theories of Essay

Natural And Human Sciences. Biological and Social Theories of Evolution - Essay Example â€Å"A theory is an explanation or model based on observation, experimentation, and reasoning, especially one that has been tested and confirmed as a general principle helping to explain and predict natural phenomena.† (Quoted in fsteiger.com) Theories are articulated and modified for the exploration of facts and realities on the foundation of deep observation, adequate evidence and critical examination of the available information. â€Å"The vehicle of all understanding†, Turner submits, â€Å"in science is theory. Theory is a way of answering the questions.† (2006, p. 2) Hence, theories establish principles and laws and add to the knowledge of scholars, intellectuals, philosophers and the masses as well regarding multiple disciplines and issues at large. Thus, theories are equally important in natural and social sciences for the establishment of various concepts and parameters in the light of which further developments are made in some specific field of knowle dge. Though both natural and human sciences consist of theories, yet difference in both these sciences can also be witnessed in their theoretical frameworks. Pure or natural sciences concentrate upon examination of natural, organic, inorganic, physical and nonhuman laws, rules and aspects related to the earth and universe. On the other hand, social or human sciences study the existing social, cultural, religious and psychological phenomena on scientific grounds. Physics, chemistry, biology, astronomy, engineering, aeronautical science and pharmacy etc come under the definition of natural sciences, while sociology, theology, economics, history, psychology, philosophy and others are called human sciences. Though natural and human sciences appear to be entirely different from one another, yet they maintain many similarities and commonalities between them; almost same is the case with the theoretical frameworks related to both these forms of science. The similarities between the nature and scope of pure and human sciences can be analyzed as under: Biological and Social Theories of Evolution: Evolution theory enjoys a very important status in pure and social sciences. Though experiments had been made several times in past in respect of discovering the origin of humans and other living creatures, yet it was Charles Darwin who first time presented a comprehensive evolution theory on the basis of his in-depth research on fossil remains and living things including humans, fauna and flora in order to make a decisive conclusion regarding human evolution. Darwin has articulated his concept of natural selection in his world famous work On the Origin of Species, where he submits to state that it is the rule of nature that only the fittest and most suitable living creatures survive and multiply; the rest of the creatures start weakening, and eventually perish away with the passage of time. Hence, Darwin is of the opinion that those creatures and living things that have the a bility to adapt themselves according to the always changing natural and physical condition, survive and reproduce. On the other hand, the living things that either lack adaptability or sufficient strength necessary to defeat the external threats and impediments, are sure to expire, and thus lose the signs of their existence even. Darwin has submitted that the process of natural selection is the foundation of evolution of human generations. â€Å"As natural selection acts solely by the preservation of profitable modifications, each new form will tend in a fully stocked country to take the place of, and finally to exterminate its own less improved parent-form and other less favored forms, with which it comes into competition.† (1872, p.159) Darwin vehemently argues in favor of the notion natural

Implementing Talent Development Strategies Essay Example for Free

Implementing Talent Development Strategies Essay The organizations that are running the talent development programs may soon begin to find the high quality people who can be able to lead and to motivate others in order to achieve the highest levels of performance and productivity in the organization. This means that identifying the organizational education culture for the organization, people and top performers of the organization will revolve around some factors that lead to the development of an all round business professional. (Davis and Cutt, 1988). These include strategizing market and product or the services, instilling the manufacturing know how to the people, educating people on the distribution channels, financing strategies among others. Educational issues cover many issues such as cash and expense flow, position of the firm’s cash flow. The people undergoing the talent development will require getting instructions from skilled staff members to make solid decisions and to understand the technical issues that are involved. Education programs will include development of self awareness knowledge, effective problem solving and having good interpersonal communication. (Davis and Cutt, 1988). Training In the organizations if internal training programs are necessary for talent development, they should therefore be updated regularly. The management should also review these programs to see that they are up to date. Again, working in the training program should be a temporary move by employees who are in need of improving their career skills by sharpening their technical as well as presentation skills. (Davis and Cutt, 1988). An organization that is implementing the talent implementation program is likely to receive problems and resistance. This is because young employees are often faced with many problems sometimes that may come immediately after they begin their careers. (Davis and Cutt, 1988). The first problem which involves being offered jobs that they are not trained in. secondly, the firm may face the problem of too much experience which is caused by narrowing down of the career. In addition, the organization may face the problem of using techniques of talent development in order to protect ones career especially towards the person’s retirement. The above problems show that the development of new talents will stop if the firm fails to give appropriate conditions. This may be achieved through employee training. (Davis and Cutt, 1988). An OPD professional might help implement the strategies as well as address or resolve any problems or issues in the implementation of the talent program by making it clear to the organization the organizational requirements to maintain an organization’s competitive edge and to ensure the survival of the organization. The professional may provide means of developing the organizations effectiveness. The professi9onal is required to understand the strategic goals of the organization and to translate this in to the day to day running of the organizational processes. (Davis and Cutt, 1988).

Harmful Effects Of The Concentration Of Media Ownership Media Essay

Harmful Effects Of The Concentration Of Media Ownership Media Essay There has been a tendency in the media world that companies merger into larger media giants in order to reach a better, more secure financial status and to constitute stronger firms. Hunt and Ruben highlighted another aspect to media company mergers. They say, the world had become one large marketplace and, as the investment jargon suggests, a few players dominate the distribution and the production of services and the goods in the world.(140) This is also true to the media business. As the mass media offers huge and fruitful monetary opportunities, some of the most influential businessmen and investors dove into the media industry, forming huge media branches with concentrated ownership, like the Australian Rupert Murdoch, who became the strongest and richest media mogul of our time. By controlling such large percentages of the mass media, Murdoch has great power in his hands, which might mean certain dangers towards the public. In our modern society, the media enjoys enormous importance, since the overwhelming majority of the people familiarize themselves with current affairs, the happenings of their surroundings and the happenings around the world through the mass media. I strongly believe, that such concentration of media ownership, overall, is harmful to the public. According to Dominick, the media system currently working in the United States of America and many European countries, (by now, most probably in most European countries), is a model with decentralized control and private ownership.(62) This model of course may seem better than a system of media supervised and controlled by a central power, probably by a government, as common, westward looking, sense dictates. This system gives the opportunity of exercising freedom of speech, and the accessibility to all materials and information, excluding of course information concerning homeland security. This seems fair and nice, but in reality, I believe, the system works a bit differently. Since the moguls of media industry are virtually the owners of the mass media, they enjoy complete authority over their property, and authority over what their companies publish or broadcast. This is a power that can very easily be abused. Since for the owners of giant media branches, the mass media is just another field of financial opportunities, they usually customize their material in order to attract the largest audience, giving the opportunity of advertising on a huge scale. The money oriented nature of this kind of media ownership puts the quality of information published to the people under dispute. As Wilson pointed it out, a particular example of this phenomenon is Rupert Murdoch and his actions in the United States, where he purchased a number of newspapers, including the New York Post, and managed to turn them into papers publishing sensationalist articles in order to boost the selling. Wilson goes on saying that this demonstrates that Murdoch was not particularly interes ted in providing quality information and journalism to the public, but was more into making profit.(410) Consequently, the quality of the information declined in these papers, not informing the public properly. Apart from the ethical question of the example above, it also raises issues concerning the response of the public to the sensationalist information. It is also possible that these articles may contain information that cannot be proven, or worse, not true at all. This may result in the misdirection of public opinion, and can lead to serious consequences. Another important issue concerning the concentrated ownership of media chains is the question of objectivity on the side of the journalists. Since the resident Gods of the media chains have expectations of profit and ,in some cases, forming the overall opinion of the medium in crucial topics like politics or economy, there may be a multi-layered system of pressure in the hierarchy of the owners and workers of these firms, all concentrated on the journalist. The simple worker crumbles between the principles of objective journalism and the thoughts of the editor not letting their work to be published, or worse, losing their job. In the giant media chains owned by powerful media moguls, journalistic objectivity may be under pressure, so in this way the quality of information presented to the public may be biased, or faulty. Conflict of interest can also be a major factor in the mass media, and within the media giants with centralised ownership, the phenomenon may exist on a considerable scale. Wilson brought up an example for this issue as well. He writes about a case in 1987 when a congressman from Kansas called for an order by the Congress to require General Electric, the second largest producer of defense weaponry of the United States, to sell its company owned television network, NBC. The congressman disputed how the television network could give an objective report about the Strategic Defense Initiative without having conflict of interest.(405) This example of Wilson highlights a very important issue concerning media chains, journalistic objectivity and the quality and quantity of information presented to the public. It is most probable, that a news agency such as a chain of newspaper or a television network cannot report objectively about the affairs of those businesses, in which they own corpor ate holdings, because such a situation would include heavy biasing, filtering information, and of course withholding information. The very last point is the issue of the possibility of political bias of media giants. Reliable Sources, a programme on CNN gave a short coverage on Rupert Murdoch and his appearance in an interview with Marwin Kalb, at George Washington University, in which Murdoch openly criticised his rival television networks, MSNBC and CNN. Murdoch said his rivals tend to be Democrats while his own network, Fox News are not Republicans. Later on at the question and answer round of the interview, Murdoch said they have people at Fox News who are affiliated with the Democratic party, but when he was asked to name people, he struggled to name even one worker. Consequently the information output of Murdochs network may be politically biased. When it comes to the effects of this sort of bias on the public, I believe it may be the most harmful. Political bias may result in dividing the public, may induce reactions from people who feel exposed or vulnerable, and may as well make people paranoid. I beli eve, that in some cases, this can be the aim of such enterprises motored by corporate power and driven by profit. For example in election time, the media support or attack of a certain political party has enormous force, and helps to bias and persuade the electorate. In concluison, I strongly believe that the concentration of media ownership is harmful to the public, concerning the following points made. Firstly, the profit-oriented nature of media chains with concentrated ownership can affect the quality and quantity of information published to the people. Secondly, conflict of interest may be a major factor in information publishing by such media powers. Lastly, biasing, and namely politically biased information dissemination has large grounds in these chains. (1162 words) Sources: Brendt, D. Ruben. and Hunt, T. Mass Communication: Producers and Consumers. Harper Collins College Publishers, 1993. Print. Dominick, J. R. The Dynamics of Mass Communication. McGraw-Hill Publishing Company, 1990. Print. Wilson, S. L. Mass Media / Mass Culture: An Introduction McGraw-Hill, Inc., 1993. Print. Reliable Sources Highlights Murdochs Inability to Name a Democrat Employed by Fox News. Media Matters for America 11. April 2010. Web. 13. April 2010.

Good Intentions Ruined by Boring Topics :: Personal Narrative Writing

Good Intentions Ruined by Boring Topics â€Å"I cannot believe that I got stuck with Rene Descartes for my Senior Project!† I said to Megan as we walked through the hallway to our ninth period class. Megan and I had been friends ever since the second grade, and often vented to each other when we were upset. â€Å"Oh trust me, I feel really sorry for you,† she replied with a sympathetic grin. She however, had one of the best topics, Elvis. That couldn’t possibly be very difficult. I must admit, I was beginning to feel a little jealous. A few weeks before our topics were assigned; we were instructed that our Senior Projects would be a lengthy research paper dealing with one of the top one hundred people of the twentieth century. I sat daydreaming of the people I believed would probably be on the list, beautiful movie stars and rock stars. My ideas of the one hundred most influential people of the century and The History Channel’s list of the most influential people defiantly shared different opinions. I am sure that the other students in the classroom at that time shared the same ideas that I had. This would be our very last high school project, the very project that we’ve anticipated all year long. For this last assignment, I wanted to write to impress. I wanted to show not only my classmates, but also my corky English teacher just what I was made of. I wanted to write a paper so great, that for years to come, people could examine my writing as a â€Å"perfect example†. Those aspirations were completely lost when we were finally assigned our topics. I remember the day well. It was a bright sunny day in late April. It was getting to the time of year when seniors began having meetings every week to discuss the upcoming class trip to New York City, class advisors were running through the blue-gray hallways to measure all of the upcoming graduates for their gowns, and the attitudes of all the students and even teachers were upbeat. The seniors especially were excited for the end of the school year. The bell to eighth period rang. We all scurried out of the lunch room like a herd of cattle.

History of Anesthesia Essay -- Biology Medicine

  Ã‚  Ã‚  Ã‚  Ã‚  I will be telling you my short little paper on the History of Anesthesia. I will be telling what some terms mean that will be used in anesthesia history. Also I will be telling a some dates from years before our time on how anesthesia came from and who was there, and what drugs came out.   Ã‚  Ã‚  Ã‚  Ã‚  First I will be starting out with several definition of the term anesthesia. The absence of normal sensitiation, especially to pain, as induced by an anesthetic substance or by hypnosis or as occurs with traumatic or pathophysiologic damage to nerve tissue. Anesthesia induced for medical or surgical purposes may be topical, local, regional, or general and is named for the anesthetic agent used, the method of the procedure followed, or the area or organ anesthetized. The people who are permitted to give anesthesia to a patient is an anesthesiologist or a Certified Registered Nurse Anesthetist (CRNA). (Mosby’s Pocket Dictionary of Medicine, Nursing, and Allied Health) There is also two different ways of describing Anesthesia you could either call it anesthesia or analgesic. In the next couple paragraphs I will be going over ways on how anesthesia would be given to a patient who will be going under a surgery.   Ã‚  Ã‚  Ã‚  Ã‚  General anesthesia is the most common way that anesthesia is given to a patient. The absence of sensation and consciousness as induced by various anesthetic agents, given by inhalation or intravenous injection. Most of the time a general anesthesia is given to the patient through an IV to the patient.   Ã‚  Ã‚  Ã‚  Ã‚  Local anesthesia is another common way of inducing a patient. The administration of a local anesthetic agent into tissues to induce the absence of sensation in a small area of the body. Topical anesthesia is a surface analgesia produced by application of a topical anesthetic in the form of a solution, gel, or ointment to the skin, mucous membrane, or cornea. Regional anesthesia is an anesthesia of an area of the body by injecting a local anesthetic to block a group of sensory nerve fibers. Next one would be a caudal anesthesia which would an injection of an agent into the caudal part of the epidural space through the sacral hiatus to anesthetize sacral and lower lumbar nerve roots. An epidural anesthesia is an injection A type of regional block in which a local  Ã‚  Ã‚  Ã‚  Ã‚  anesthetic is injected into the epidural... ...imetry added to the standards for basic monitoring when it comes to an anesthestized patient. 1992 Desflurane was finally made that it could be used clinically. Desflurane is one the anesthesia drugs that must be heated because it is unsable in room temperature. 1994 Sevoflurane also was passed to be used in a clinically stable medical field. 1995 House of Delegates of the ASA approves Practice Guidelines for Preoperative Transesphageal Echocardiography. 1996 End trial carbon dioxide monitoring added to the standards for basic monitoring. End trial carbon dioxide can also be used as EtCO2. Also in this year the Bispectral Index Monitoring System approved for Clinical use. House of the ASA approves Practice Guidelines for Office Based Anesthesia. Last thing in this year Rapacuronium used clinically and it is also always known as a IV drug. WORK CITIED The American Heritage Dictionary of the English Language, 3rd. Edition. 21 November 1846 Longnecker, David E., Murphy, Frank L. Introduction to Anesthesia. Copyright 1997 Dorsch, Jerry A., Susan E. Understanding Anesthesia Equipment Construction, Care, and Complications (3rd. Edition). Copyright 1993

Irish Restaurant Concept

Beverage Management Concept Name: Irish Restaurant Table of Contents: Introduction3 * Concept Development3 * Restaurant Concept3 * Vision, Mission, and Goal4 * Target market4 * Location and Demand Analysis5 * Degree of Competition6 The Restaurant8 * Food and Beverage Selections8 * Theme and Decorations9 * Point of Differentiation9 * SWOT Analysis10 Team Members12 Restaurant Menu13 HACCP-Based Standard Operating Procedures33 * Personal Hygiene33 * Receiving and Storing34 * Preparing and Cooking36 * Serving38 Exhibit39 References46 Introduction:The entire restaurant concept of this project has evolved from the idea of Traditional Irish Food. In general, Ireland is located in Western Europe and the capital city is Dublin. The country is surrounded by sea, making seafood relatively common in the Irish cooking. Well-known Irish food usually includes of Irish stew, bacons, and potatoes (Food & Drink in Ireland, 2009). Furthermore, the Shamrock symbol, Guinness beer and St. Patrick†™s Day are what people can recall when talking about Ireland. Concept Development: Restaurant Concept: Casual dining restaurantConcept Name: The Restaurant name is Clonalis, la maison d'Irlande or Clonalis, the Irish House. The Clonalis House (Exhibit 1) is actually a one of the Ireland’s tourist attractions because it is an ancestral estate, which encompasses a long heritage. The House is located in the suburb of Castlerea. The property was owned by the O’Conors, the direct descendants of Irish Connacht’s dynasty in the 12th Century, since 1878 for more than 1500 years. The House was the first mass concrete house built in Ireland and was associated very much with the Irish politics.Today the House serves the dual purpose of being one of the most important tourist attractions in Ireland and an accommodation for visitors. Nonetheless, the unique heritage and history of the Clonalis still remains. It is a major repository of correspondence, heirlooms, 600 year-o ld portraits of the O’Conors, and 7,000 volumes of historical literatures. Influenced by Italian style, the architecture allows light to come in that creates bright and warm family atmosphere (Clonalis House).Inspired by the Clonalis House, the Restaurant ambience will communicate family atmosphere by blending both traditional and contemporary designs to offer warming and relaxing tone. Further details of the Restaurant will be explained later in this report. Vision, Mission, and Goal: Vision Statement: To be the destination Irish restaurant in Geneva and to obtain a place in customer’s mind when it comes to quality food and relaxation. Mission Statement: Deliver excellent customer service and bring about ustomer satisfaction by providing quality traditional Irish food and warming and inviting atmosphere with a blend of tradition and contemporary vibe where customers can just sit, relax and enjoy the best of what Ireland has to offer.Goal: Establish strong brand positi on and obtain loyal customers to help the Restaurant breakeven within the first 6 months. Target Market: The Restaurant targets both male and female customers either local or tourists who are 30 to 55 of age with an annual income between CHF 60,000 and CHF 120,000. The primary target ranges within 5 km. adius; the secondary ranges within 20 km. and; the tertiary ranges more than 20 km. radius. Location and Demand Analysis: The Restaurant will be located on Place du Molard, Geneva. Why Geneva? Geneva is known for its richness and complexity of culture and people. According to Geneva Economic Development Office, more than 40% of Genevans are immigrants from somewhere else. Number of multinational companies as well as 24 international organizations, 200 diplomatic consulates, and 300 international NGOs are based in the city. This makes it a center of businesses, meetings, and conventions.Moreover, the city is very compact and the transportation makes it very easy to travel around. Beca use of its diverse environment, Geneva is the most ideal place to open an international food restaurant such as Irish restaurant. Moreover, it is easier to operate an Irish restaurant in Geneva than other cities in Switzerland. Employees in the city are also used to working with people from distinct backgrounds. Another benefit is that people in Geneva tend to equally accept other national customs as the local’s. It will be less difficult to promote international food in such city than those which are hardly exposed to multi-cultures.In fact, more than 1,200 cuisines are from all over the world (Republic and State of Geneva: Department of Economy and Health, 2009). Not only does Geneva have high potential demand due to its high traffic, but also it consists of many groups of people whom the Restaurant can penetrate. The demand of the Restaurant can be categorized into two groups, the locals and the tourists. To clarify each group, the locals are people who reside in Switzerla nd and the tourists are those who travel from other countries. Among the locals are many Irish people.Number of Irish associations, for instance the Geneva Irish Association and the Irish Folk, indicates that there are specific or direct groups of demand for the Restaurant. According to the Embassy of Ireland, 4,000 Irish citizens reside in Switzerland in 2008 and the number seems to be increasing annually (Flights of the Earls, 2009). Beside the locals are the tourists. More than 1. 3 million tourists visit Geneva in 2008 (Exhibit 2) (Geneva Tourism, 2009). Among these are business delegates who came to attend international conferences, which are held throughout each year.The monthly average tourist arrivals in Geneva are shown in Exhibit 3. Based on the information collected, it is anticipated that the average demand of the Restaurant composes of 40% locals and 60% tourists. Why Place du Molard? Place du Molard is located between Rue du Rhone and Rue du Marche (Exhibit 4), which a re the famous shopping streets in Geneva. Rue du Rhone is full of exclusive shops and brand names that target high-income customers such as Catier, Patek Philippe, Bulgari, and Louise Vuitton just to name a few.On the other end of Place du Molard is Rue du Marche, which is a traffic-free shopping street full of fashion, electronics, and several department stores (Geneva Destination Guide). These streets are one of the attractions of the city. People come here to relax, socialize, and spend money! Thereby locating the Restaurant between these streets will attract the demand from both sides, which match the demographic of the Restaurant’s target market. Besides those shopping streets are Cathedral St. Pierre, Jet D’eau, the Flower Clock, and Mesee International de la Reforme.These tourist attractions definitely are beneficial to the Restaurant location because they draw more potential customers. Degree of Competition: To analyze the degree of competition of the location, Porter’s 5 Forces framework (Porter's 5 Forces, 2007) is applied. The framework takes into consideration of five basic factors of the business: threat of substitutes, barrier to entry, buyer power, supplier power, and degree of rivalry (Exhibit 5). Threat of substitutes: Substitutes of the Restaurant are those that take away the Restaurant’s share of the customers’ pocket.Based on Exhibit 4, there are many other substitutes ranging from takeaways to fine dining restaurants that customers can choose from. These substitutes are both direct and indirect competitors that are represented by green dots. Moreover, as indicated in Exhibit 6, the two direct competitors are Spring Brother and Flanagan’s Irish Pubs. Both of them locate about 500 meters away from Place du Molard. However, they are pubs whereas the Clonalis, la maison d'Irlande is more like a casual dining restaurant. Therefore, based on this information, the threat of substitutes for the Restaurant is high.Nonetheless, looking at it from another point of view, it can be argued that when restaurants concentrate within the same area, it usually creates a pull of demand. Also, since there are already two Irish pubs in the area, it implies that there is demand for Irish food. Barrier of entry: This is to analyze how easy it is to open a restaurant in the area. It seems that the location is already full of restaurants and shops. Also there are other requirements such as cost of capital and regulations that need to be fulfilled to open a restaurant. However, it does not mean that it is not possible to open one.Therefore, the barrier to entry is moderate. Buyer power: The buyer power is the impact that customers have on the Restaurant. Again, there are many substitutes that customers can choose from around the area. However, at the same time, the Restaurant is dependent on wide range of customers, not only specific ones. Therefore, buyer power in this case tends to be moderate. Suppl ier power: Suppliers are those whom the Restaurant buys its supplies in order to operate the business. These may include equipments, decorations, and ingredient suppliers. The supplier power is low because the Restaurant can choose its suppliers for many sources.Degree of rivalry: Taking all the factors together, it seems like the degree of rivalry is moderate. Opening a restaurant in the specific location is not easy because it will need to compete with all the existing others; but on the other hand, it is possible to start up one. To survive in the market, the Restaurant needs to differentiate themselves from the others. These differentiations include the food; service style, atmosphere, and experience that the Restaurant offers to create values, which will be perceived by the customers. The Restaurant Food and Beverage Selections:Starters, main courses, and deserts are offered in the Clonalis, la maison d'Irlande. To reflect Ireland’s geographic, surrounded by the sea, the Restaurant’s menus compose a variety of seafood dishes such as crab, salmon, shrimp, oyster and mussels. Alternatively, the Restaurant will also offer lamb, beef and vegetarian dishes, which are well-known selections from Ireland. Besides the starters and main dishes are delicious Irish desserts to finish off their meals. To complete their courses, customers can choose to have wine, soft drinks, or hot beverages (Exhibit 7) that are carefully selected to match the dishes.Six white wines, three red wines and two Rose wines are well-paired with seafood and other dishes in the menu (Exhibit 8). Moreover, the Restaurant will as well make available for seasonal menus for winter (December to February), spring (March to May), and summer (June to August) (The Swiss Association for Quality and Management Systems, 2009). These dynamic menus are selected to match with seasonal temperatures and ingredients. They also create more varieties for the customers; for instance, the customers c an have Beef and Cabbage Rolls in springtime and Iced Red Fruits Hot White Chocolate Sauce for summer desert.The overall menu prices range from CHF 6. 00 to CHF 25. 00. Theme and Decorations: The overall Restaurant theme would be a mixture of traditional and contemporary designs while maintaining the sense of the Irish culture. As suggested by its name, the Irish Clonalis House will inspire the Restaurant design. The interior and exterior of the Restaurant will be decorated with warm pastel tones of green and yellow to give the sense of Irish sophistication and relaxation. The high ceiling and big windows will capture available light to aerate and brighten up the room.A medium-sized chandelier is hung in the middle of the room to moderately generate traditional and elegant ambience. Long curtains with pattern of lemon yellow and green of the Irish Elf flowers will make the atmosphere livelier. The wall will be decorated with oil canvases of the Clonalis House and its views, watercol or of Irish countryside, and replica portraits of the O’Conors, the property’s original owner, to blend the atmosphere with the history of the Clonalis House. In addition, shelves of books will be installed on one section of the wall to mimic the library in the Clonalis House.In addition, rattan tables and chairs with tables will be used to maintain wooden texture as the traditional Irish and at the same time soften the overall texture. Cushions and pillows will be placed on the chairs to make the atmosphere looks cozy. Also, every table will be embellished with soft-tone flowers to add colors, freshness and refreshing scent to the tables. Moreover, decorating plants will be added to modernize the overall atmosphere. (A reference picture is in Exhibit 9, which is similar to the Restaurant theme and decorations. Waiters and waitresses will be dressed in pastel light tuxedo-vest uniforms as to create a more sophisticated look (Exhibit 10). Point of Differentiation: Gener ally, traditional Irish restaurant settings are pub or bar with dark feature wooden furniture and dim or enclosed atmosphere. These Irish pubs usually concentrate on alcohol beverages and offer limited service level. As opposed to other existing Irish pubs in Geneva, the Clonalis, la maison d'Irlande offers customers a relaxing and warming atmosphere while enjoying quality traditional Irish food and elegant elements.Customers can expect a relatively high level of service at the Restaurant. All staff is trained to provide superior service in a friendly and professional manner. In addition, all traditional menus will be carefully decorated and served in white clean dishes. All of these will enhance the overall experience and impression that the customers will receive when dining at the Restaurant. In other words, the Restaurant is primarily selling relaxing and enjoyable experience SWOT Analysis: Strengths: * The Restaurant is situated in a very good location in Geneva, Place du Molar d.Thereby, the Restaurant is having a relatively high possibility to attract potential customers in this crowded area. * Focuses on providing Irish food with a different restaurant’s style, design and atmosphere. None of the existing Irish Pubs and Restaurants nearby does the same concept. * Offers relatively high service level that will meet or exceed customers’ expectation. * High quality of food and beverages. * The food price ranging from CHF 6. 00 to CHF 25. 00 appears to be of value in terms of food quality and services that customers can expect to receive from the Restaurant. Weaknesses: New to the market therefore, it requires a certain period of time to gain customers’ awareness and the Restaurant’s reputation. * Lack of restaurant experience in the Geneva’s market. It takes time for the Restaurant to learn about operating business in the location in order to survive. * High set-up costs. Vulnerable in terms of cash flows. * Need to work e xtremely hard in order to achieve the 6 months breakeven goal. * Since the Restaurant provides many seafood dishes, it might be difficult to keep the food costs low because seafood costs in Switzerland is considered to be high. Opportunities: Develop a new range of Irish food for seasonal menus to avoid customers’ boredom seeing the same old menus all the time. * If the Restaurant’s concept is proved to be successful, the Restaurant can consider imitating the business conduct to other big cities such as Bern or Lausanne in Switzerland. Threats: * If the competitors move towards new and better Unique Selling Points or concepts, it is possible that they will take the customers away from the Restaurant. * Economic recession may reduce customers’ spending on food in the Restaurant. * Possibly, higher taxes imposed by the government on Restaurant businesses.This will decrease in the overall performance in net profit/loss. Team Members: Concept Name: Irish Restaurant Project Part II III (Circle as required) I (one)| II (two)| III (three)| submission date:| submission date:| submission date:| 30 October 2009| | | Our Team consists of: Responsibility:| General Manager| Name:| Onoue| First Name:| Hiroko| Class| PGDHM| Email address:| [email  protected] ch| Responsibility:| Head Chef| Name:| Tran| First Name:| Thi Thao Nhi| Class| PGDOM2| Email address:| [email  protected] ch| Responsibility:| Assistant Chef| Name:| Liang Ju| First Name:| Lin| Class| PGDEM|Email address:| [email  protected] ch| Responsibility:| Restaurant Manager| Name:| Vanasin| First Name:| Samika| Class| PGDOM1| Email address:| [email  protected] ch | Responsibility:| Assistant Restaurant Manager| Name:| Tatiyapornsuk| First Name:| Jiraporn| Class| PGDHM| Email address:| [email  protected] ch | Restaurant Menu: Concept Name: Irish Restaurant Menu: Tian of Fresh Local Crab Meat and Wild Smoked Salmon Starter  ¦ Cold Starter  ¦ Warm Starter ? Main Course ? Dessert ? F or 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost (CHF)| Smoked salmon| Kg| 0. 00| 35%| (0. 500/65)x100| 0. 769| 32. 000| 24. 608| Coriander| Kg| 0. 040| 20%| (0. 040/80)x100| 0. 050| 17. 500| 0. 875| Crab meat| Kg| 0. 800| -| -| 0. 800| 21. 500| 17. 200| Potato (diced)| Kg| 0. 200| 25%| (0. 200/75)x100| 0. 267| 2. 400| 0. 641| Mayonnaise| Kg| 0. 100| -| -| 0. 100| 3. 700| 0. 370| Plain yoghurt| Kg| 0. 060| -| -| 0. 060| 1. 200| 0. 072| | | | | | | Total| 43. 766| | | | | | Selling Price (1 Pax)| 13. 30| Method: 1. Mix the fresh crab meat with the coriander, half of yoghurt ;amp; mayonnaise. 2. Dress the baby potato with the other half of mayonnaise ;amp; the yoghurt ;amp; scallion. 3.Take a ring and set 1 spoon of potato salad topped with the smoked salmon and then the fresh crab meat. 4. Use some baby rocket leaves and vegetable vinaigrette around the Tian. | Standard:| (Farineau, 2006) Concept Name: Irish Restaurant Menu: Angels on Horse back Starter  ¦ Cold Starter  ¦ Warm Starter ? Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost (CHF)| Oysters in shells| Kg| 1. 000| -| -| 1. 000| 52. 000| 52. 000| Smoked bacon| Kg| 0. 500| 20%| (0. 5/80)x100| 0. 625| 4. 900| 3. 060| Lemon juice| Ltr| 0. 200| -| -| 0. 200| 24. 000| 4. 00| Ground pepper| -| x1| -| -| -| -| -| | | | | | | Total| 59. 860| | | | | | Selling Price (1 Pax)| 18. 10| Method: 1. Shuck oysters by inserting the blade of a blunt ended knife between the shells and working it in until you cut the muscle that holds the shells together. 2. Catch the oyster liquid in a bowl and discard shells. 3. Strain the oyster liquid and put it into a pan along with the oysters. 4. Bring to a boil over gentle heat; simmer very gently for two minutes, then drain. 5. Trim bacon and stretch the slices by pressing with the back of a spoon Sprinkle oysters with a little lemon juice and pepper. . Roll each oyst er up in a bacon slice and thread them onto skewers. 7. Broil until the bacon is crisp and sizzling, turning half way through so both sides are cooked. 8. Push off skewers and serve with cocktail picks. | Standard:| (Campbell, 2006) Concept Name: Irish Restaurant Menu: Cream of Broccoli Soup Irish-Style Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Chicken broth| Kg| 0. 575| -| -| 0. 575| 28. 500| 16. 388| Onion| Kg| 0. 002| 20%| (0. 002/80)x100| 0. 003| 4. 800| 0. 14| Broccoli| Kg| 0. 500| 30%| (0. 500/70)x100| 0. 714| 4. 900| 3. 499| Thyme| Kg| 0. 005| -| -| 0. 005| 16. 750| 0. 084| Garlic| Kg| 0. 002| 5%| (0. 002/95)x100| 0. 002| 5. 500| 0. 011| Butter| Kg| 0. 020| -| -| 0. 020| 9. 700| 0. 194| Salt| -| x1| -| -| -| -| -| Pepper| Kg| 0. 002| 15%| (0. 002/85)x100| 0. 002| 32. 750| 0. 066| | | | | | | Total| 20. 256| | | | | | Selling Price (1 Pax)| 6. 10| Met hod: 1. Combine chicken broth, onions, broccoli, thyme, bay leaf and garlic cloves. 2. Bring to a boil. Simmer, partially covered, for 10 minutes in a small saucepan, melt butter. Stir in flour, salt and pepper.Add milk gradually, stirring constantly until all milk is added; mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixture bubbles and thickens. 3. Remove and discard bay leaf from broccoli/broth mixture. Puree the soup, in batches, in blender or food processor for 30 seconds, or until very smooth. 4. Transfer to large bowl. Add milk mixture, stirring until well combined. Adjust seasoning. 5. Serve hot. | Standard:| (Dowd, Cream of Broccoli Soup, 2006) Concept Name: Irish Restaurant Menu: Malted Whiskey Pate Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ?Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Butter| Kg| 0. 520| -| -| 0. 520| 9. 700| 5. 044| Onion| Kg| 0. 300| 10%| (0. 300/90)x100| 0. 333| 4. 800| 1. 598| Garlic| Kg| 0. 100| 5%| (0. 100/95)x100| 0. 105| 5. 500| 0. 577| Chicken livers| Kg| 0. 700| -| -| 0. 700| 6. 000| 4. 200| Heavy cream| Ltr| 0. 420| -| -| 0. 420| 8. 980| 3. 771| Tomato| Ltr| 0. 360| 5%| (0. 03/95)x100| 0. 360| 2. 900| 1. 044| Irish Whiskey| Ltr| 0. 445| -| -| 0. 445| 24. 950| 11. 102| Parsley| -| x1| -| -| -| -| -| Salt and freshly ground pepper| -| x1| -| -| -| -| -| | | | | | Total| 27. 336| | | | | | Selling Price (1 Pax)| 8. 30| Method: 1. Saute onions (finely chopped) and garlic (peeled and crushed) in melted butter without browning until soft and transparent. 2. Add chicken livers (well trimmed) and cook for 5 to 7 minutes. 3. Canters should still be pink. Remove from heat and add remaining ingredients. Put in blender and process until smooth. 4. Turn into a small mold or bowl. 5. Sprinkle with chopped parsley. 6. Serve with water biscuit, toast or crackers. | Standard:| (Johnson. , 2006) C oncept Name: Irish Restaurant Menu: Patrick's Irish Lamb Soup Starter  ¦ Cold Starter ?Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Lamb (leg/shoulder)| Kg| 1. 000| -| -| 1. 000| 33. 800| 33. 800| Olive oil| Ltr| 0. 015| -| | 0. 015| 9. 900| 0. 149| Onion| Kg| 0. 200| 20%| (0. 200/80)x100| 0. 250| 4. 800| 1. 200| Beer| Ltr| 0. 360| -| -| 0. 360| 6. 000| 2. 160| Beef broth| Ltr| 0. 520| -| -| 0. 520| 40. 11| 20. 857| Brown gravy mix| Kg| 0. 034| -| -| 0. 034| 26. 08| 0. 886| Carrots| Kg| 0. 496| 20%| (0. 496/80)x100| 0. 620| 2. 300| 1. 426| Chinese cabbage| Kg| 0. 496| -| -| 0. 496| 1. 950| 0. 67| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Parsley| Kg| 0. 120| -| -| 0. 120| 7. 800| 0. 936| | | | | | | Total| 62. 577| | | | | | Selling Price (1 Pax)| 19. 00| Method: 1. Heat oil over medium-high heat in a large saucepan. 2. Add lamb cubes and onion. Cook and stir i n the hot oil until lamb is brown; drain off fat. 3. Stir in beer (or water) and seasoned pepper. 4. Bring to boiling; reduce heat and cover and simmer for 45 minutes. 5. Stir in beef broth and gravy mix. 6. Add potatoes and carrots. Cover and simmer for 15 to so minutes or until vegetables are tender 7.Stir in cabbage and cook just until the cabbage turns bright green. 8. Ladle into soup bowls and sprinkle with parsley. | Standard:| (Patrick's Irish Lamb Soup, 2006) Concept Name: Irish Restaurant Menu: Mussels in Murphy's Irish Stout Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Mussels| Kg| 2. 700| -| -| 2. 700| 12. 500| 33. 750| Butter| Ltr| 0. 060| -| -| 0. 060| 9. 700| 0. 582| Onion| Kg| 0. 005| 10%| (0. 005/90)x100| 0. 006| 4. 800| 0. 028| Parsley| Kg| 0. 030| -| -| 0. 030| 7. 00| 0. 234| Seasoning | -| x1| -| -| -| -| -| | | | | | | Total| 34. 594| | | | | | Selling Price (1 Pax)| 10. 50| Method: 1. Clean the mussels. 2. Melt the butter in a large pan. 3. Add the onions and cook for 2 to 3 minutes. 4. Add the other ingredients, cover with lid and boil; shake the pan from time to time, until the mussels steam open. 5. Serve with more butter and parsley. Parsley 1 for cooking and 1 for garnish. 6. Offer plenty of bread for mopping up sauce. | Standard:| (Bantry Bay in May – World Cultures European, 2006) Concept Name: Irish Restaurant Menu: Potato Crusted Oysters Starter ?Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Oysters| Kg| 1. 200| -| -| 1. 200| 31. 500| 37. 800| Eggs| pce| 5. 000| -| -| 5. 000| 0. 012| 0. 060| Water| x1| 0. 015| -| -| -| -| -| Flour| Kg| 0. 120| -| -| 0. 120| 1. 360| 0. 163| Potatoes| Kg| 0. 120| 25%| (0. 120/75)x100| 0. 160| 2. 400| 0. 384| Butter| Kg| 0. 060| -| -| 0. 060| 9. 700| 0. 582| | | | | | | Total| 38. 989| | | | | | Selling Price (1 Pax)| 11. 80| Method: 1. Carefully shuck the oysters, remove the meat, and discard the upper shells.Reserve the lower shells with their cup-shaped indentations. 2. Pat the oysters dry on paper towels. 3. Beat together the egg and the water. 4. Dredge the oysters first in the flour, then in the egg mixture, and finally in the potato flakes. 5. In a nonstick saute pan, heat the butter until it is sizzling. 6. Quickly add the oysters and brown them first on one side, then the other. Remove them from the pan, and place them on a paper towel for a moment. Transfer the oysters to their shells and serve immediately. | Standard:| (Potato Crusted Oysters, 2006) Concept Name: Irish RestaurantMenu: Shrimp with Steel Cut Irish Oats and Saffron Beurre Blanc Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Shrimp| Kg| 1. 150| 15%| (1 . 150/85)x100| 1. 353| 24. 800| 33. 550| Vegetable oil| Ltr| 0. 015| -| -| 0. 015| 3. 100| 0. 047| Butter| Kg| 0. 015| -| -| 0. 015| 9. 700| 0. 146| Shallot| Kg| 0. 350| 10%| (0. 350/90)x100| 0. 389| 4. 900| 1. 906| Rice Vinegar| Ltr| 0. 100| -| -| 0. 100| 13. 99| 1. 399| Saffron| Kg| 0. 720| -| -| 0. 720| 12. 19| 8. 776| Olive Oil| Ltr| 0. 045| -| -| 0. 045| 9. 900| 0. 45| McCann’s Steel Irish Oats| Kg| 0. 240| -| -| 0. 240| 46. 330| 11. 119| Salt| x1| 0. 075| -| -| -| -| -| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Greek Fage Yogurt| Ltr| 0. 120| -| -| 0. 120| 1. 200| 0. 144| Goat Cheese| Kg| 0. 120| -| -| 0. 120| 32. 800| 3. 936| | | | | | | Total| 61. 664| | | | | | Selling Price (1 Pax)| 18. 70| Method: 1. Oats: Bring 4 cups of water to a boil. Add Olive Oil and bay leaves. Pour in 1 cup of Steel Cut Oats. Continue at a rolling boil until the water begins to thicken. Once the water is viscous, adjust the flame and continue at a low simmer for 15- 20 minutes.While the oats are cooking add the pinch of saffron to warm water and let soak for 5 minutes. Dice up red peppers and slice the scallions. Once the oats are thickened and most of the water has reduced. Take the oats off the heat and add vinegar, Sriracha, yogurt, cheese, peppers, scallions and salt if needed. Taste and adjust. Set aside and keep warm. 2. Beurre Blanc: Add saffron to warm water and let soak. Place shallots, vinegar, bay leaf and wine into a skillet and reduce. Once the mixture has reduced to nearly syrup, take skillet off the heat and whisk in the cold butter a little at a time.Add saffron and continue to whisk until everything is incorporated. Strain through a fine mesh sieve. Keep warm. 3. Shrimp: Sub scallops for shrimp if the scallops are fresher. Devein and shell your shrimp. Keep the shells. Heat a skillet with 1 table of butter and 1 table of vegetable oil. Saute shrimp with the shells. Shrimp cook quickly so this should be no longer than 5 minutes or so depending on how thick your shrimp are. Remove shrimp and shells separately. 4. Reheat oats, plate shrimp and drizzle the Beurre Blanc around masterpiece. | Standard:| (Shrimp with Steel Cut Irish Oats, 2008) Concept Name: Irish RestaurantMenu: Grilled Atlantic Salmon Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Atlantic Salmon Steak| Kg| 0. 970| 35%| (0. 970/65)x100| 1. 492| 32. 000| 47. 744| Olive Oil| Ltr| 0. 015| -| -| 0. 015| 9. 900| 0. 149| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Mint| Kg| 0. 130| -| -| 0. 130| 17. 500| 2. 275| Coriander| Kg| 0. 130| -| -| 0. 130| 17. 500| 2. 275| Shallot| Kg| 0. 350| 10%| (0. 350/90)x100| 0. 389| 4. 900| 1. 906| Cucumber| pcs| 5| 5%| (5. 000/95)x100| 5. 63| 1. 700| 8. 947| Red wine vinegar| Ltr| 0. 150| -| -| 0. 150| 31. 510| 4. 726| Sugar| Kg| 0. 070| -| -| 0. 070| 1. 200| 0. 084| | | | | | | Total| 68. 302| | | | | | Selling Price (1 Pax)| 20. 70| Method: 1. Splash a little olive oil on the skin of the salmon, season with salt and place it straight onto a hot grill, skin side down. 2. Cook about four to five minutes on the first side, turn and cook a further two minutes on the other side. 3. Rest a couple of minutes. 4. To make the dressing, place the mint, coriander, shallot, a pinch of salt and the cucumber in a mortar and pestle and crush lightly. . Add the red wine vinegar, two Tablespoons extra virgin olive oil, caster sugar, shallots and plenty of pepper. 6. Leave the dressing to develop in flavor for 10 minutes. | Standard:| (Perry, 2009) Concept Name: Irish Restaurant Menu: Beef Braised in Guinness Stout Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Braised Beef:| Beef (for stew)| Kg| 1. 700| -| -| 1. 700| 25. 200| 42. 840| Carrots| Kg| 0. 568| 20%| (0. 568/80)x100| 0. 709| 2. 300| 1. 630| Onions| Kg| 0. 500| 10%| -| 0. 56| 4. 800| 2. 670| All-purpose flour| Kg| 0. 075| -| -| 0. 075| 0. 450| 0. 030| Salt| | x1| -| -| -| -| -| Pepper| | x1| -| -| -| -| -| Olive oil| Ltr| 0. 113| -| -| 0. 113| 9. 900| 1. 119| Minced fresh basil| Kg| 0. 001| 20%| -| 0. 001| 17. 500| 0. 020| Guinness| Ltr| 0. 400| -| -| 0. 400| 4. 200| 1. 680| Honey| Ltr| 0. 013| -| -| 0. 013| 19. 99| 0. 259| Beef Stock:| Beef bone| Kg| 0. 907| -| -| 0. 907| 4. 700| 4. 260| Carrots| Kg| 0. 300| 20%| (0. 300/80)x100| 0. 375| 2. 300| 0. 860| Celery| Kg| 0. 100| 20%| (0. 100/80)x100| 0. 125| 3. 900| 0. 490| Garlic| Kg| 0. 005| 5%| (0. 005/95)x100| 0. 05| 5. 500| 0. 030| Salt| | x1| -| -| -| -| -| Parsley| Kg| 0. 096| 20%| (0. 096/80)x100| 0. 120| 7. 800| 0. 940| Thyme leaves| Kg| 0. 002| -| -| 0. 002| 16. 750| 0. 030| Onion| Kg| 0. 150| 10%| (0. 150/90)x100| 0. 167| 4. 800| 0. 800| Tomatoes| Kg| 0. 450| 5%| (0. 450/95)x100| 0. 474| 2. 900| 1. 370| Bay leave| Kg| 0. 001| -| -| 0. 001| 17. 500| 0. 020| Water| | x1| -| -| -| -| -| | | | | | | Total| 59. 048| | | | | | Selling Price (1 Pax)| 17. 90| Method: Braised Beef 1. Cut beef into chunks. 2. Peel and chop the onions; peel and slice carrots into pieces about the size of your little finger. . Heat the oil and cook the onions until they are soft. Transfer with a slotted spoon to a large, shallow, oven-proof dish. 4. Toss the beef in the flour and brown quickly in the hot fat. 5. Remove the beef and place on top of the onions. Arrange the carrots around the beef. 6. If necessary, add a little more fat to the pan and stir in the left-over seasoned flour. Cook for a minute or two, stirring constantly. 7. Add the basil and the Guinness. Allow to cook for another minute or two and then add the honey and the stock. Again, bring to a boil and then pour over the beef, carrots and onions. 8.Cover with a lid or foil and cook in a 325 degree oven for about 1 1/2 hours. 9. At serving time, sprinkle with chopped parsley. Beef Stock 1. Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. 2. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally. 3. Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. 4. Add to pot along with remaining 8 cups water.Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. 5. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours. 6. Remove bones. 7. Strain broth and add more salt, if needed. 8. Cool uncovered in refrigerator. 9. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a zip lock freezer bag. | Standard: This stew reheats well. You may need to add more sugar to the recipe if you find it a little bitter. (Walter, 2007) Concept Name: Irish Restaurant Menu: Misty Irish Steak (Winter Menu: December to February) Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Sirloin steaks| Kg| 1. 800| -| -| 1. 800| 44. 000| 79. 200| Salt| -| x1| -| -| -| -| -| Coarse pepper| -| x1| -| -| | -| -| Butter| Kg| 0. 112| -| -| 0. 112| 9. 700| 1. 086| Heavy cream| Ltr| 0. 250| -| -| 0. 250| 2. 100| 0. 525| Irish Mist Liqueur| Ltr| 0. 063| -| -| 0. 063| 26. 200| 1. 651| | | | | | | Total| 82. 44| | | | | | Selling Price(1 Pax)| 25. 00| Method: 1. Season the steak with salt and pepper. 2. In a large skillet melt 1/4 c. of butter over medium heat. 3. Add 4 steaks and cook for 4 minutes or longer on each side. 4. Place on a warm platter. 5. Repeat with the remaining steaks. 6. Add the cream to the juice in the pan, and stir until blended. 7. Add the liqueur and stir until blended. 8. Pour the sauce over the steaks. | Standard:| (Beef Steak Recipes for Dinner or Lunch, 2009) Concept Name: Irish Restaurant Menu: Beef and Cabbage Rolls with Spicy Brown Mustard (Spring Menu: March to May)Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Cabbage| Kg| 0. 021| -| -| 0. 021| 1. 950| 0. 041| Beef| Kg| 0. 453| -| -| 0. 453| 44. 000| 19. 932| Onion| Kg| 0. 025| 10%| (0. 025/90)x100| 0. 027| 4. 800| 0. 130| Celery| Kg| 0. 015| 20%| (0. 015/80)x100| | 3. 900| 0. 070| Egg| pcs| 1. 000| -| -| 1. 000| 0. 012| 0. 012| Brown rice| Kg| 0. 146| -| -| 0. 146| 40. 400| 5. 898| Spicy Brown Mustard| Kg| 0. 030| -| -| 0. 030| 28. 250| 0. 848| Beef bouillon| Kg| 0. 013| -| -| 0. 13| 34. 060| 0. 443| Beer| Ltr| 0. 100| -| -| 0. 100| 6. 00 0| 0. 600| Vegetable oil| Ltr| 0. 013| -| -| 0. 013| 9. 900| 0. 129| Flour| Kg| 0. 006| -| -| 0. 006| 1. 360| 0. 008| | | | | | | Total| 28. 110| | | | | | Selling Price (1 Pax)| 8. 50| Method: 1. Remove 10 outside leaves of cabbage; cut and remove thick core of each leaf. Branch leaves in boiling water about 1 minute or until limp; drain. 2. Chop cooked corn beef in food processor. Remove meat and process onion and celery until finely chopped. 3. In bowl, combine eggs, cooked rice, mustard, corned beef, onion and celery.Spoon about one-half cup coned beef mixture on the rib end of each cabbage leaf. 4. Roll up the leaf and tuck in the ends. Arrange seam-side down in a 13 x 9-inch baking pan. 5. Preheat oven to 190 C. 6. Dissolve bouillon in boiling water and combine with the beer in a bowl. 7. Pour over stuffed cabbage and cover. Bake about 1 hour or until tender. 8. Heat oil in skillet, stir in flour; and then 1 cup of the broth from the baked cabbage rolls. Stir until thickened. 9. Arrange cabbage rolls on a platter, spoon sauce over all. Serve hot with Spicy Brown Mustard. Spicy Brown Mustard 1.In a blender, combine 2 tablespoons mustard seeds and one-quarter cup of red-wine vinegar. 2. Process until the seeds are partially crushed and form a paste. Let stand 5 minutes. 3. In a saucepan, combine one-quarter cup dry red wine, 2 tablespoons dry mustard, one-quarter cup of water, 1 teaspoon prepared horseradish, 1/8 teaspoon ground turmeric, 1/8 teaspoon ground cloves, 1 tablespoon brown sugar and the vinegar mixture. 4. Stirring constantly, cook over low heat 6 to 8 minutes or until thickened. Set aside to cool. Complete now or make ahead. | Standard: Cover cooked rolls and refrigerate for up to 24 hours.Reheat and serve as directed above. | (Kitchen Recipes Irish Culture and Customs – World Cultures European, 2006) Concept Name: Irish Restaurant Menu: Salad of Ardsallagh Goats Cheese with Rocket Leaves and Lisanley Honey (Vegetarian) – Side Di sh Starter ? Cold Starter? Warm Starter ? Main Course  ¦ Dessert? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Rocket leaves| Kg| 0. 450| -| -| 0. 450| 1. 950| 0. 878| Ardsallagh goats cheeses| Kg| 0. 325| -| -| 0. 325| 24. 990| 8. 122| Honey| tbsp| 0. 025| -| -| 0. 025| 34. 990| 0. 875| Olive oil| tbsp| 0. 21| -| -| 0. 121| 9. 900| 1. 198| Salt| -| x1| -| -| -| -| -| Black pepper| -| x1| -| -| -| -| -| Lemon juice| Ltr| 0. 015| -| -| 0. 015| 24. 000| 0. 360| | | | | | | Total| 11. 432| | | | | | Selling Price (1 Pax)| 3. 50| Method: 1. Divide the rocket leaves between 10 plates or 1 large, flat serving dish. 2. This is a flat salad so do not pile the leaves up. 3. Just lay the in a single layer on the plates. 4. Dice the goat’s cheese into about 1/2 inch / 1 cm dice, and sprinkle over the rocket leaves. 5. With the help of a teaspoon, drizzle the honey over the rocket and cheese in a grid pattern. . Follow this with a d rizzle of olive oil and a squeeze of lemon juice. 7. Finally, season with a pinch of Maldon sea salt and a grinding of black pepper. | Standard:| (Uhlemann, 2006) Concept Name: Irish Restaurant Menu: Guid Irish Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Butter| Kg| 0. 232| -| -| 0. 232| 9. 700| 2. 250| Diced fruit| Kg| 0. 153| -| -| 0. 153| 18. 990| 2. 905| Eggs| Pcs| 4. 000| -| -| 4. 000| 0. 012| 0. 048| Baking soda| Ltr| 0. 004| -| -| 0. 004| 20. 80| 0. 081| Nuts| Kg| 0. 215| -| -| 0. 215| 6. 500| 1. 398| Lemon juice| Ltr| 0. 053| -| -| 0. 053| 24. 000| 1. 272| Sugar| Kg| 0. 012| -| -| 0. 012| 1. 200| 0. 014| Irish Whiskey| Ltr| 0. 240| -| -| 0. 240| 47. 950| 11. 508| | | | | | | Total| 19. 476| | | | | | Selling Price (1 Pax)| 5. 90| Method: 1. Sample whiskey to check for quality. Set out a large bowl. 2. Check the whiskey again to be sure it is of the hi ghest Irish quality. 3. Pour one level cupful and drink. Repeat. Turn on electric mixer, beat 1 cupful of butter in a large fluffy bowl, add one spoon tea of sugar and beat again. 4.Make sure the whiskey is still okay. Turn off the mixer. 5. Break two legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fruit gets stuck in the beaters, pry loose with a drewscriver. 6. Sift 2 cups of salt-or something. Check the whiskey. 7. Sift the lemon juice and strain the nuts. 8. Turn the cake pan to 175 C. | Standard:| (Guid Irish Cake, 2009) Concept Name: Irish Restaurant Menu: Irish Whiskey Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Flour| Kg| 0. 40| -| -| 0. 540| 1. 360| 0. 734| Salt| -| x1| -| -| -| -| -| Butter| Kg| 0. 454| -| -| 0. 454| 9. 700| 4. 403| Sugar| Kg| 0. 397| -| -| 0. 397| 1. 200| 0. 476| Eggs| Pce| 5. 000| -| -| 5. 0 00| 0. 012| 0. 060| Instant coffee| Kg| 0. 137| -| -| 0. 137| 21. 54| 2. 950| Water| Ltr| 0. 215| -| -| -| -| -| Vanilla extract| Ltr| 0. 005| -| -| 0. 005| 18. 95| 0. 095| Irish whiskey | Ltr| 0. 260| -| -| 0. 260| 38. 99| 10. 137| Sour cream| Ltr| 0. 241| -| -| 0. 241| 2. 100| 0. 506| Sugar | Kg| 0. 314| -| -| 0. 014| 1. 200| 0. 376| | | | | | | Total| 19. 737| | | | | | Selling Price (1 Pax)| 6. 00| Method: . Position the rack in the lower third of the oven. Heat the oven to 165 C . Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside. 2. In a large bowl, thoroughly whisk together the cake flour, salt, and baking soda. Set aside. 3. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix the butter on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar gradually, about 1-2 tablespoons at a time, taking 6 to 8 minutes.Add the eggs, one at a time, about 1 minute apart, scraping the side of the bowl as needed. Blend in the dissolved coffee and the vanilla extract. 4. Reduce the mixer speed to low. Stir the Scotch into the sour cream and add the mixture alternately with the dry ingredients, dividing the flour into 3 parts and the sour cream mixture into 2 parts, beginning and ending with the flour. Mix just until blended after each addition. Scrape the side of the bowl and mix for 10 seconds longer. 5. Spoon the batter into the prepared pan, smooth the top with the bottom of a large soupspoon, and bake for 1 hour and 15-20 minutes.The cake is done when the top is springy to the touch and a wooden skewer or toothpick inserted deeply into the canter comes out clean. 6. Remove the cake from the oven and let stand on a cooling rack for 20 minutes. Invert the cake onto the rack, gently lift off the pan, and cool the cake completely. When ready to serve, dust with powdered sugar. 7. Note: If using the Midnight Chocolate Glaze, while the cake is on the cooling rack, make the Glaze. Place the cake over a rimmed cookie sheet, and glaze while it is still warm. If desired, after glazing, sprinkle the top of the cake with shaved chocolate. Standard: Store the cake under a glass cake dome, or covered with aluminum foil for up to 5 days. This cake may be frozen. | (Irish Whiskey Cake, 2009) Concept Name: Irish Restaurant Menu: Irish Cream Cheese Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Graham cracker crumbs| Kg| 0. 227| -| -| 0. 227| 36. 910| 8. 378| White sugar| Kg| 0. 127| -| -| 0. 127| 1. 200| 0. 152| Melted butter| Kg| 0. 043| -| -| 0. 043| 9. 700| 0. 417| Cream cheese| Kg| 0. 495| -| -| 0. 95| 19. 990| 9. 850| Vanilla | each| 0. 056| -| -| 0. 056| 0. 940| 0. 052| Sour cream| Ltr| 0. 553| -| -| 0. 553| 2. 100| 1. 161| Irish cream liqueur| Kg| 0. 143| -| -| 0. 143| 15. 950| 2. 281| Eggs| pcs| 5. 000| -| -| 5. 000| 0. 012| 0. 060| | | | | | | Total| 22. 351| | | | | | Selling Price (1 Pax)| 6. 80| Method: 1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch spring form pan with 2 3/4 inch high sides. Bake at 175 C until brown – about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. 2.Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature. 3. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesec ake to rack and cool. Cover and refrigerate overnight.Release pan from cheesecake. Cut and serve. | Standard:| (Monte, 2009) Concept Name: Irish Restaurant Menu: Festive Fruit Platter Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Grapes| Kg| 0. 450| 10%| (0. 450/90)x100| 0. 500| 4. 700| 2. 350| Strawberry| Kg| 0. 480| 5%| (0. 480/95)x100| 0. 505| 24. 800| 12. 524| Melons| Kg| 0. 500| 20%| (0. 500/80)x100| 0. 625| 4. 900| 3. 063| Cantaloupe| Kg| 0. 500| 20%| (0. 500/80)x100| 0. 625| 4. 200| 2. 625| Apricots| Kg| 0. 00| 10%| (0. 300/90)x100| 0. 333| 5. 900| 1. 965| Kiwifruit| pce| 7. 000| 10%| (7. 000/90)x100| 7. 777| 0. 400| 3. 111| Sour cream| Ltr| 0. 240| -| -| 0. 240| 2. 100| 0. 504| Sugar| Kg| 0. 060| -| -| 0. 060| 1. 200| 0. 072| Currants, red| Kg| 0. 060| 5%| (0. 060/95)x100| 0. 063| 4. 700| 0. 296| | | | | | | Total| 26. 510| | | | | | Selling Price (1 Pax)| 8. 00| Method: 1. Seedless green or red grapes need cut into small bunches. 2. Honeydew melon, peeled and sliced. 3. Cantaloupe peeled and sliced. 4. 3 medium apricots, pitted and cut in half. 5. 2 medium kiwifruit, peeled and sliced. 6.Prepare 1 pint (2 cup) strawberry, 1 cup sour cream, and 1/4 cup packed brown sugar. 7. 1/4cup Fresh white currants, desired. 8. Arrange fruits on large platter. 9. Mix sour cream and brown sugar. 10. Garnish dip with currants. | Standard:| (Fannie, 2008) Concept Name: Irish Restaurant Menu: Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch (for Crunch) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Old-fashioned oats| Kg| 0. 950| -| -| 0. 950| 6. 440| 6. 118| Flour| Kg| 0. 750| -| -| 0. 750| 1. 60| 1. 020| Sugar| Kg| 0. 600| -| -| 0. 600| 1. 200| 0. 720| Instant coffee crystals| Kg| 0. 060| -| -| 0. 060| 69. 930| 4. 195| Groun d allspice| Kg| 0. 060| -| -| 0. 060| 11. 990| 0. 719| Salt| -| x1| -| -| -| -| -| Chilled unstated butter| Kg| 1. 100| -| -| 1. 100| 9. 700| 15. 73| Walnuts| Kg| 0. 563| -| -| 0. 563| 5. 990| 3. 372| | | | | | | Total| 31. 871| | | | | | Selling Price (1 Pax)| 9. 70| Method: 1. Preheat oven to 175 °C. 2. Combine first 6 ingredients in large bowl. 3. Add butter and rub in with fingertips until mixture forms moist clumps. 4. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. 5.Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight). | Standard:| (Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch, 2009) Concept Name: Irish Restaurant Menu: Iced Red Fruits with Hot White Chocolate Sauce (Summer Menu: June to August) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(k g/ltr)| Food Cost(CHF)| Berries| Kg| 0. 225| -| -| 0. 225| 68. 000| 15. 300| Rasberries| Kg| 0. 225| -| -| 0. 225| 44. 000| 9. 900|Strawberries| Kg| 0. 225| 5%| (0. 225/95)x100| 0. 236| 24. 800| 5. 852| Red Currant| Kg| 0. 225| 5%| (0. 225/95)x100| 0. 236| 21. 820| 5. 149| Cream| Ltr| 0. 300| -| -| 0. 300| 2. 100| 0. 630| White chocolate| Kg| 0. 225| -| | 0. 225| 38. 660| 8. 698| Mint leaf| -| x1| -| -| -| -| -| | | | | | | Total| 45. 529| | | | | | Selling Price (1 Pax)| 13. 80| Method: 1. Heat the cream gently in a small saucepan and watch carefully. 2. Break the chocolate into pieces and add to the cream, stirring, until the chocolate has melted. 3. Remove from the heat, seal the saucepan with cling film and cover it with a lid to keep the sauce warm. . Divide the frozen fruit between four bowls or glasses and allow it to defrost slightly. 5. Before serving, pour the hot sauce over the fruit and garnish with a sprig of mint. The fruit should be slightly thawed and the sauce hot. 6. This is made by putting the one bowl inside another bowl securing, filling the gap between the bowls with water and freezing. | Standard: Remove the fruit from the freeze no more than 10-12 minutes before serving. | (Campbell, G. & Uhlemann, R. , 2005) | | HACCP-Based Standard Operating Procedures Personal Hygiene PURPOSE: To prevent contamination of food by foodservice employees.RESPONSIBLITY: The procedure concerns handling, preparing, and serving food practice by foodservice employees INSTRUCTIONS: 1. Employee training based on local health department requirements, guidelines of this SOP and Employee Health Policy. 2. Hands washed and fingernails trimmed. 3. Do not use artificial fingernails and nail polish. 4. Bandage wounds/sores/lesion and wear gloves when hands are bandaged. 5. Report to work in good health, clean, and dressed in clean attire. 6. Avoid wearing any jewelry. 7. Wear hair restraint when in kitchen. 8. Do not eat, drink, or smoke in kitchen. 9. Correctly t aste food: Separate food for tasting * Taste food using a teaspoon * Wash hands MONITORING: Pick employee to observe other employees according to guidelines. CORRECTIVE ACTION: 1. Employee found breaching local and SOP guidelines must be retrained. 2. Dispense contaminated food. VERIFICATION AND RECORD KEEPING: 1. Manager must observe employees and record delivery details. 2. Keep recording log for at least 1 year. Receiving and Storing PURPOSE: To guarantee fresh and safe food when it enters the foodservice operation and is properly stored. RESPONSIBILITY: This procedure concerns receiving and storing for all foodservice employees.INSTRUCTIONS: 1. Employee training based on local health department requirements and guidelines of this SOP. 2. Schedule deliveries to arrive at designated times during operational hours. 3. Organize deliveries to arrive at operating hours and record details of delivery schedule. 4. Mark food receipt based on either the date of arrival or use by date. 5. Compare order specification and product delivered. 6. Ensure food rejection policy is accurate, timely, consistent, and effective. 7. Organize and clean refrigeration, loading, and storage areas before deliveries. Calibrate and record equipment specification. . Wash hands properly and transfer food quickly by not touching food with bare hands. 9. Separate raw animal foods such as seafood, meat and chicken livers, from ready-to-eat foods like melons, corianders, parsley during receiving and storage. 10. Separate raw animal foods between themselves as well, except when combining them in the recipe. 11. Store raw animal foods on the shelves inside the refrigerator as per cooking temperatures with the highest cooking temperature being on the lowest shelf. 12. Certain temperature is required for storing each type of foods. Details are as follow: a.Ensure vegetables and fruits are stored between 10 ? C and 12 ? C. b. Freezer foods should be kept between -18 ? C and – 20 ? C. c. Fis h should be stored between -1 ? C and 1 ? C. d. Other meats will be stored between 2 ? C and 4 ? C. e. Dairy products such as goat cheese or cream cheese should be stored between 0 ? C and 5 ? C. 13. Separate unwashed fruits and vegetables such as grapes, strawberry and celery from the ones that have been washed and other ready-to-eat foods. 14. Only dry, cleaned and sanitized equipment and utensils are to be used. 15. Avoid touching certain oints of equipment and utensils such as the middle of the pan that will be in direct contact with food. 16. Locate food in covered containers or packages and store it in the refrigerator. 17. Allow the upper shelf of the refrigerator to be the cooling shelf for putting uncovered food containers during the initial quick cool-down process to help cooling effectively. 18. Clean the outer surfaces of all food containers such as cans or jars before opening. 19. Damaged goods will be located in a separate location. MONITORING: 1. Ensure clean, odor-fr ee, organized delivery truck to prevent cross-contamination. . Check the interior temperature of refrigerated trucks and ensure that there is no sign of refreezing a. For fish and meat, and packaged products ensure temperature of 5 ? C or below. b. For eggs, ensure temperature of 7 ? C or below. 3. Check product details such as dates of perishable goods, integrity of packaging. Ensure shipping containers are clean. 4. Check details of delivery. 5. Regularly monitor food storage to prevent cross-contamination. CORRECTIVE ACTION: 1. Employee found breaching local and SOP guidelines must be retrained. 2. Separate the foods that are stored inappropriately. 3.Throw away ready-to-eat foods that are contaminated by raw eggs, raw meat and raw fish. 4. Food rejection criteria: * Signs of refreezing. * Conditions of containers. * Expired or food that is not refrigerating at appropriate temperature. VERIFICATION AND RECORD KEEPING: Manager must observe employees and record delivery details. Re garding storing issue, the assigned manager will observe if the employees follow the procedures and take corrective actions where necessary during the operation. Food Safety Checklist and shall be completed daily and will be kept for at least 1 year. Preparing and CookingPURPOSE: To prevent food-borne illness by setting a limit on the time allowed for potentially hazardous foods to be held in the temperature danger zone during preparation and ensuring that they are cooked in the right temperature. RESPONSIBILITY: Foodservice employees who deal with food preparation and cooking process. INSTRUCTIONS: 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before cooking foods. 4. Use clean and sanitized utensils and equipments throughout the preparation and cooking process. . Separate raw foods from ready-to-eat foods in separate containers and use different utensils when taking t he foods out of the containers. 6. Pre-chill required ingredients for cold foods, for instance sandwiches and salads to 5 °C  or below prior to combining with other ingredients. 7. Foods shall be prepared in small batches and close to serving times as much as possible. 8. Preparation time will be limited for any batches of food to avoid leaving the ingredients at room temperature for longer than 30 minutes prior to cooking, serving, or being returned to the refrigerator. 9.Immediately chill potentially hazardous foods which are not being cooked or served after preparation. 10. Cook the combination of meat products at the highest required temperature. MONITORING: 1. Use a clean, sanitized, and calibrated thermocouple to take food temperature. 2. Take a minimum of two internal temperatures from each pan of foods at different stages of preparation by putting the thermocouple into the thickest part typically at the center (Avoid putting the thermocouple into fat or close to bones). 3. Check the time foods is in the temperature danger zone and make sure it is not over 4 hours.CORRECTIVE ACTION: 1. Retrain foodservice employees that do not follow the procedures stated in this SOP. 2. Start the cooking process immediately once the preparation of foods (which need to be served hot) is complete and continue cooking until it reaches the required temperature. 3. Cool ready-to-eat foods or foods that can be cooked later quickly. 4. Return all ingredients to the refrigerator if the expected preparation completion time is to be more than 30 minutes. 5. Throw away any foods held more than 4 hours in the temperature danger zone.VERIFICATION AND RECORD KEEPING: All foodservice staff must record the date, product name, commencing and ending times of production, the two temperatures/times/measurements taken, amount of foods prepared, any corrective actions taken on either Production Log or Cooking and Reheating Temperature Log where necessary. The foodservice manager will vi sually monitor foodservice employees during the shift to ensure that they follow the steps in the SOPs. Production and Temperature Log must be reviewed and dated daily at the end of the day.Food Safety Checklist shall be completed by the foodservice manager daily and the checklist, cooking and reheating temperature log are to be kept on file for a minimum of 1 year. Serving PURPOSE: Ensure that all food is served in a sanitary practice to prevent food-borne illness. RESPONSIBILITY: Foodservice employees who deal with serving foods. INSTRUCTIONS: 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before putting on gloves and every time the gloves are changed.This applies to both during tasks changing and before serving foods with utensils. 4. Do not touch ready-to-eat foods by using hands without gloves. 5. Plates must be handled by the edge or bottom. Cups and utensils must be hold by using handles. 6. Store utensils with handles up to prevent contamination. 7. Potentially hazardous foods must be stored at proper temperature. 8. Utensils must be cleaned and sanitized before being served with the foods. 9. Utensils must be stored properly in a clean and safe area. 10. Put clear date marks and cool potentially hazardous foods.