The Dark Net With Tor - 2465 Words

This paper will be looking at The Dark Net. Some people associate the Dark Net with TOR. It has become a topic that has been getting more interest from people and many still do not know about it. The Dark Net is a type of internet that is separate to the internet that we all use. It will discuss issues with anonymity, confidentiality, illegal activity of Tor and its concentration on provision of technically anonymous services as well as where it is going in the future Introduction Darknet systems also known as privacy network’ called I2P (the Invisible Internet Project) has been growing in popularity over the past few years. In order to access the Dark Net one must have access to the regular internet that everyone uses and they must†¦show more content†¦Tor website addresses do not look like ordinary URLs that we see on websites that we use every day. They use a random-looking strings of characters followed by names that use the â€Å".onion† extension. An example of a website address that is hidden: http://dppmfxaacucguzpc.onion/. This web address allows users that use Tor to find directories, wikis and free-for-all link dumps. These will help anyone find anything that they might be looking for while browsing the Darknet. Tor allows both the server and client to remain anonymous. It also guarantees that what happens between these two parties stays with these two parties. The information is protected from third parties as the data is encrypted. This is possible because the nodes that are in between the server and the client have no idea who is talking to whom and what is being exchanged between them. Tor is very effective when it comes to privacy because it is designed and maintained to provide the highest level of security and anonymity. It even poses some problems for the FBI as the Bureau claims that â€Å"there is not currently a way to trace the origin of the website. As such no other investigative leads exist.† This was when they were trying to find out about who the owner was of a child pornography site. It is also important to know that people the dark net are completely safe. Some vigilante hackers that were anonymous exposed an IP addresses that was used to the dark net child porn site therefore allowing

Irish Restaurant Concept Free Essays

string(41) " are one of the attractions of the city\." 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. We will write a custom essay sample on Irish Restaurant Concept or any similar topic only for you Order Now Well-known Irish food usually includes of Irish stew, bacons, and potatoes (Food amp; 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 restaurant Concept 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-old 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 position 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. Because 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 Switzerland 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 are 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. You read "Irish Restaurant Concept" in category "Papers" 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. Supplier 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 can 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, watercolor 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: Generally, 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 Molard. 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 extr emely 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:| onhi030486@shms-mail. ch| Responsibility:| Head Chef| Name:| Tran| First Name:| Thi Thao Nhi| Class| PGDOM2| Email address:| trth221184@shms-mail. ch| Responsibility:| Assistant Chef| Name:| Liang Ju| First Name:| Lin| Class| PGDEM| Email address:| lili080983@shms-mail. ch| Responsibility:| Restaurant Manager| Name:| Vanasin| First Name:| Samika| Class| PGDOM1| Email address:| vasa040786@shms-mail. ch | Responsibility:| Assistant Restaurant Manager| Name:| Tatiyapornsuk| First Name:| Jiraporn| Class| PGDHM| Email address:| taji020586@shms-mail. 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 ? For 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| | | | | | | T otal| 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 Horseback 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 oyster 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| Method: 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 smo oth. 4. Turn into a small mold or bowl. 5. Sprinkle with chopped parsley. 6. Serve with water biscuit, toast or crackers. | Standard:| (Johnson. , 2006) Concept 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 in 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 Restaurant Menu: 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 Restaurant Menu: 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 pi eces 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. 000| 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 Dish 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 t he 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 drizzle 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 highest 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. 000| 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 whis key | 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 cra cker 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 cheesecake 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| Ground 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(kg/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. | S tandard: Remove the fruit from the freeze no more than 10-12 minutes before serving. | (Campbell, G. amp; 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 taste 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 recordi ng 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 she lves 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. Fish 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 c ontainers such as cans or jars before opening. 19. Damaged goods will be located in a separate location. MONITORING: 1. Ensure clean, odor-free, 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. Regarding 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 Cooking PURPOSE: 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 the 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 visually 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. How to cite Irish Restaurant Concept, Papers

Corporate Governance and Risk Management

Question: Discuss about the Corporate Governance and Risk Management. Answer: Introduction The present assignment incorporates the discussion on the concept of corporate governance and risk management together by analysing the role of managers and directors to create socially responsible entities. The essay further explains the corporate governance role and risk management to respond for several requirements of organisational stakeholders. Further, the assignment covers the relative issues involved in the corporate governance and risk management that influence the various business decisions and effective governing of the activities. As it is essential for the management of the organisations to ensure the best practice in corporate government, several ethical issues of management has been identified and analysed in the present assignment. Corporate governance refers to the organisational structure that describes the rules, systems and procedures by which the managerial authority is exercised with the organisations. Good corporate governance involves and ensures the balancing of organisational stakeholders interests and benefits as well as assists in achieving the objectives of the organisation (Tricker and Tricker 2015). Besides, risk management is a procedure that identifies analyses and mitigates the potential uncertainty in the investment decisions. It refers to a process which helps in identification, assessment and controlling the probable threats that could affect the companys capital investment return and overall earnings (McGregor and Smit 2017). It is essential for the business organisations to create a structure of corporate governance principles and standards as directed towards the value of organization and social responsibility. As per the conceptual framework, it is mandatory for the listed companies to form structured principles and standards to form appropriate corporate governance for the benefit of stakeholders and potential investors. The key principles required to be structured are establishment of specific responsibilities of the management to evaluate and monitor their performance and the composition of organisational board should include specific size, competence and skills (Browning and Sparks 2016). While analysing the principle of management responsibilities and composition of board I found that corporate governance statement of Woolworths Group, the organisational board comprised of four committees, each with specific responsibilities to monitor the business activities (Woolworthsgroup.com.au 2017). The rol es and responsibilities of the companys board defied to serve the best interests of the shareholders and companys performance. Being a largest retailing organisation in Australia, Woolworths Groups objective associates to maintain as well as enhance the value for the shareholders other than maximising profit margin. Corporate governance regulates the duties of directors that involves establishment of companys vision, mission and values to achieve the desired goals in accordance with the regulations and policies. Analysing the duties of directors with respect to the corporate governance, I can say that directors as well as executive officers are responsible to evaluate the strengths and opportunities of the company. The role of directors and the management includes identification and analysis of potential threats and weaknesses that would hamper the growth and sustainability of the company. Accordingly, it can be said that the process of risk management is incorporated in the roles and responsibilities of directors. However, other than the directors and management, other internal stakeholders of the company are responsible for the effective management and governance of the business (Williams 2013). Company secretary, key managerial person of the company is responsible to evaluate the compliance of all necessary regulations for recognising and reporting the statutory documents and financial statement. Similarly, the chairman and the chief executive officer of the company is responsible to eval uate the performance and contribution of directors and other officers which includes commencement of effective board meetings, development process and other activities. According to my analysis on corporate governance report of Woolworths Group, the company secretary Dr Richard Dammery reportedly complied the regulations to monitor the services performed by companys directors (Woolworthsgroup.com.au 2017). In addition I analysed that the corporate governance of the company also involves assessment of internal control systems to evaluate the risk management and accounting policies necessary for reporting the financial statements. Moreover, several organizations experience issues in compliance of corporate governance principles and recommendations. It has been observed that the major issues includes in directors duties with respect to conflicts of interest, duty of care, remuneration policies and compliance of statutory regulations (Tao and Hutchinson 2013). Various private companies face issues related to limited resources that affect the appropriate monitoring of business activities and risk management procedures hence; the effective governance is not achieved. Sustainability and growth of an organisation not only depends on the financial performance and high profitability but also on the good governance towards company as well as towards society (Korschun, Bhattacharya and Swain 2014). Companies are required to manage corporate social responsibility as part of corporate governance which refers to the business practices for the benefit of society. The management of the organisation is responsible to monitor the environmental factors that affect the social hygiene and safety. For instance, release of greenhouse gas or harmful carbon gas by the organisations engaged in the production of oil and gas products affects the environment and cause harm to the society (Cheng, Ioannou and Serafeim 2014). Therefore, the management is responsible to take measures to reduce the emission of such harmful gas for the protection of community. In addition, the management of the company is responsible to report transparent and accountable financial information in the interest of stakeholders and potential investors so that the process of risk management is considered accurately. Therefore, growth of an organisation relates to the good corporate governance and best practices in CSR together with the appropriate risk management process. Conclusion Success of a business organisation is a primary objective that incorporates financial performance, best practice of corporate governance and appropriate process of risk management. In view of the above discussion, I can conclude that best practice of corporate governance associates with specific responsibilities of companys internal stakeholders who are required to manage, perform and evaluate the business activities. Such performance is considered for the best interest of company as well as the shareholders and consumers. Accordingly, it is essential to manage potential risk and uncertainties within the business entity that assists in making business decisions for investment, cost control and maximising profitability. Reference List Browning, P.C. and Sparks, W.L., 2016.The Director's Manual: A Framework for Board Governance. John Wiley Sons. Cheng, B., Ioannou, I. and Serafeim, G., 2014. Corporate social responsibility and access to finance.Strategic Management Journal,35(1), pp.1-23. Korschun, D., Bhattacharya, C.B. and Swain, S.D., 2014. Corporate social responsibility, customer orientation, and the job performance of frontline employees.Journal of Marketing,78(3), pp.20-37. McGregor, A. and Smit, J., 2017. Risk management: Human rights due diligence in corporate global supply chains.Governance Directions,69(1), p.16. Tao, N.B. and Hutchinson, M., 2013. Corporate governance and risk management: The role of risk management and compensation committees.Journal of Contemporary Accounting Economics,9(1), pp.83-99. Tricker, R.B. and Tricker, R.I., 2015.Corporate governance: Principles, policies, and practices. Oxford University Press, USA. Williams, O.F., 2013.Corporate social responsibility: The role of business in sustainable development. Routledge. Woolworthsgroup.com.au. 2017. Woolworths Group: Quality Brands and Trusted Retailing. [online] Available at: https://www.woolworthsgroup.com.au/ [Accessed 12 Mar. 2017].

Kouzes Posner Model Essay Example

Kouzes Posner Model Essay The events of that day served as fuel for me to continue my education into leadership and learn to be the best leader I could possibly be, while never failing my followers as my Captain did hat day. In the day to day operations of an organization, nothing can have a more profound effect than the quality of leadership Implemented daily. This Is why successful leaders around the world believe In and lead with the Souses Poster model of leadership. In 1 983 Jim Souses and Barry Poster began a research project on the study of leadership. They wanted to survey leaders throughout the world to find out what actions these leaders took that brought them success. They wanted to hear the very best leadership stories these leaders could remember when asked to tell about them.. These leaders surveyed were from all walks of life, some were first line supervisors, others were top level Coos, and some were mid level management. Souses and Poster surveyed literally thousands of leaders over a number of years and they were able to identify that when leaders were doing their best work they all had several common factors working for them. We will write a custom essay sample on Kouzes Posner Model specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Kouzes Posner Model specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Kouzes Posner Model specifically for you FOR ONLY $16.38 $13.9/page Hire Writer When these leaders were doing their very best they were practicing what Souses and Poster came to call the Five Practices of Exemplary Leadership (p. 1 3). These practices can be used by anyone who wants to be a leader and If used properly these practices can alp a leader be successful and foster great Improvement within their organization. Position 3 The five practices identified by Souses and Poster are : * Model the Way * Inspire a Shared Vision * Challenge the Process * Enable Others to Act * Encourage the Heart Model the Way Is In essence setting a good example. As a leader one must always strive to set a positive example for followers. If a leader does one thing but says another this will result In a lack of respect, or a lack of trust and belief In the leader. Leaders need to lead from the heart, staying true to their values and the values they espouse for the organization. Once values are stated they need to be supported by ten leaders octagons. Inspire a snare Villous Is when ten leader AT ten organization visualizes great things and truly believes they can become reality. Having a vision, or a destination of the future for the organization is something a visionary leader cultivates among his followers. To be successful with this the followers need to believe in the leader. They need to believe the leader wants to include them in the vision. If there is no buy in from the followers the Journey towards the future will not happen as a group. Challenge the Process is saying no to the status quo. Leadership is about change and the willpower, drive, and willingness to accept a challenge. The best leaders surround themselves with individuals who have new ideas, want to improve the operations, and are not afraid to venture out and try something new. Enable Others to Act is the process in which leaders give away power to others and let them do great things. Anyone can have a good idea and a good leader should always be ready to listen to what even the least senior person has to say. Position 4 Teamwork and empowering others within an organization is one of the best tactics used by successful leaders. Encourage the Heart is the acts taken by a leader to show followers how important they are and how much they are appreciated by the leader. Small acts of friendship and kindness can ago long way towards energize an employee that has become exhausted or burnt out. When the leader takes the opportunity to show the employee how important they are it helps fuel their moral level and they recognize they are a needed asset to the company. Many organizations have an award or recognition process to let employees know how important their contributions are. The Souses Poster model of leadership is one eased on extensive research.

Alternative Tempest Essays - English-language Films, Fozzy

Alternative Tempest Essays - English-language Films, Fozzy Alternative Tempest The Alternative Tempest The play opens with a group of drunken Muppets from Italy, Gonzo, a blue monster thing with a bent nose, the King of Naples, Kermit a green frog with massive eyes, sailing home after the marriage of his daughter to the King of Tunis. They were drunk because they had previously been over to France on a 'booze cruise' in search of the duty frees. During the voyage the weather suddenly got a lot worse but nobody noticed because they were soused out of their tiny minds, apart from this weird bloke with a really tiny head that nobody know his name. He hangs around with a pink elephant, or so they thought! The ship tips from side to side and the puppets, oops I mean people on board don't jump off, they fall off and somehow float to shore. From this point onward, all the action occurs on the island. In the second scene, we meet Fozzy Bear, the former Duke of Milan. Fozzy explains to his daughter, Miss Piggy, how he was constantly high on 'Junior Disprol' and cheap orangeade and so he lost his Dukedom twelve years previous. His brother, the Swedish Chef who had received financial help from King Gonzo, had overthrown him. Meanwhile, Dr Bunsen Honeydew, (a genius scientist with a head that looks exactly like a big, green melon) had ordered an old nobleman to, Rowlf (a big dog with a passion for playing on his saxophone) to abandon Fozzy Bear and his young daughter out at sea in a leaky boat. Rowlf however was feeling sorry for them and provided food, drink and a bit of totty on the side to keep them busy. On shore Fozzy and Miss Piggy had found one other inhabitant, his name was Animal, a demented red furred monster that seemed to take a fancy to Miss Piggy. At first Fozzy liked Animal and decided to educate him until he tried 'it on' with her and Fozzy had no choice but to give him a damn good kicking. Fozzy Bear had also found a rat-like creature that said he was a spirit but had been imprisoned in a tree. Fozzy had to set him free by swinging Animal around his head and smashing him onto the tree, thus destroying it. Rizzo the Rat had to promise to obey his commands as a condition of letting him out, otherwise he would let Animal eat him. Still under Fozzy's commands Rizzo lures Dr Honeydew's son, Clifford, away from the rest of the group and towards Fozzy's cell but when Clifford lays eyes on Miss Piggy he thought WellI haven't had 'any' for a while now and she's not too bad. She fell in love with him but only because she had never seen a man her own age before. Fozzy's match-making plan was working and to get them even more together he decided to put difficulties in their way, as he knew that his daughter would do the opposite of anything her father tells her to do. Accordingly, in spite of Miss Piggy's pleas for mercy Clifford is apprehended as a prisoner and condemned to give Animal piggyback rides round the island to stop him pestering Fozzy's daughter. In the meantime, Dr Honeydew reckons that his son has been in an accident involving whipped cream and a hamster and is filled with grief. Rowlf tries to comfort the doctor but is irritated by what he regards as false optimism. Their search for Clifford has tired them out and they are forced to lie down and rest. While they are asleep, the Swedish Chef, the current Duke of Milan, suggests to Sam the Eagle (he was called that because, well he was a bird), that they kill Doc Honeydew and seize his throne. Rizzo the Rat, however, has heard their plotting and wakes up Rowlf in time. The Swedish Chef and Sam the Eagle claim that they drew their Uzis to protect the sleeping party from wild animals. Their story is believed and the royal party moves on to continue the search for Clifford. Andy and Randy Pig, the Jester and the butler give Animal some cheap booze from France and he

Instant Sorbet in a Baggie - Freezing Point Depression

Instant Sorbet in a Baggie - Freezing Point Depression Have you made instant ice cream in a baggie? You can take any ice cream recipe and quick-freeze it using freezing point depression by adding salt to some  ice with some water. The same process may be used to quick-freeze sorbet: Instant Sorbet Ingredients The quantities of ingredients arent critical. You can use any fruit juice or fruit drink for the sorbet. The mixture to freeze the sorbet is ice with about half as much salt and a bit of water. 1 cup fruit juice2 cups ice1 cup salt1 cup water Make Instant Sorbet Pour the juice into a plastic baggie that has a zipper. Close the bag.Add the ice, salt, and water to a much larger bag.Place the bag of juice inside the baggie containing the ice, salt, and water.Shake, shake, shake the bag until the sorbet is the consistency you want. Remove the inner bag, scoop out your frozen treat and enjoy! How It Works Salt or sodium chloride dissociates into sodium and chloride ions. These ions act as impurities in the water lower its freezing point. Energy is absorbed from the environment (the sorbet) as the ice changes phase into water, which cant release the energy by solidifying back into ice. Therefore the sorbet keeps getting colder as the ice melts.

The importance of project plan Essay Example | Topics and Well Written Essays - 1750 words

The importance of project plan - Essay Example Planning a project involves the final project and all the support activities that assist in accomplishing the finished work. It also includes all the engineering, acquisition work and the management processes of the project. Any documentation and technical or non technical exchange of knowledge with the contractors also form part of the planning stage. Planning of any project also involves the cost estimates of the tools, facilities, consultancy, labor and interproject coordination that are involved while carrying out the project. Scheduling of a project involves identifying the internal dependencies and other external dependencies with a view of finding out how the sequence of events will follow in the completion of the project. It also involves identifying any constraints so that a project manager is able to give a window for unforeseen events. Scheduling can be done through using the Critical Path Analysis and the Gantt charts. Good and proper administrative work assist also in keeping records which can be used for future reference, they can act as tools for evaluation and a very effective way of communication. Any project manager must be able to do a documentation of the resources that they are using such as the schedule, quality, resources and the cost documentation of the whole project. A schedule document is a document that entails all the activities of the project as they are undertaken, when they should start and when they are expected to end. This information is usually represented in form of networ k diagrams; bar charts and tabular reports. Such kind of charts includes the Critical Path Analysis charts and the Gantt charts (Tinnirello 2000, 42). Cost documentation should also be undertaken to find out the cost effectiveness of a project .It involves documenting the actual expenses against the planned expenses in form of table up to a given point of the project. An S- curve is also normally drawn and it usually shows the differences in the actual expenditure and planned expenditure of the project. Quality documentation is also an important aspect of any project management. It deals with checking the quality of the work whether the work meets the set specifications or the customers set standards. The quality of work is normally reflected in form of diagrams, charts and matrices. The charts show the past and future performances of the work done .Other diagrams that are used include the Pareto, line and scatter graphs and these diagrams are normally show errors as they have occurred. Resource documentation refers to assigning and usage facilities, tools and supplies made .The usage of organizational charts and resource reports are used by the project managers to identify how they are being used. A project manger must be able to allocate and schedule tasks at the same time and where there are more resources than required, then the tasks must be scheduled. Resource leveling is a methodology that is used for rescheduling thus reducing potential conflicts. Quality Standards Quality refers to the ability of a project to conform to the set specifications or whether the project meets the standards set by the customer. Conformance means that control measures in developing a project must be put into place so that

Realism and Constructivism Essay Example | Topics and Well Written Essays - 2000 words

Realism and Constructivism - Essay Example The main signpost that helps political realism to find its way through the landscape of international politics is the concept of interest defined in terms of power. This concept provides the link between reason trying to understand international politics and the facts to be understood. It sets politics as an autonomous sphere of action and understanding apart from other spheres, such as economics (understood in terms of interest defined as wealth), ethics, aesthetics, or religion. Without such a concept a theory of politics, international or domestic, would be altogether impossible, for without it we could not distinguish between political and nonpolitical facts, nor could we bring at least a measure of systematic order to the political sphere. Realism assumes that its key concept of interest defined as power is an objective category which is universally valid, but it does not endow that concept with a meaning that is fixed once and for all. The idea of interest is indeed of the esse nce of politics and is unaffected by the circumstances of time and place. Political realism refuses to identify the moral aspirations of a particular nation with the moral laws that govern the universe. As it distinguishes between truth and opinion, so it distinguishes between truth and idolatry. All nations are tempted-and few have been able to resist the temptation for long-to clothe their own particular aspirations and actions in the moral purposes of the universe. The difference between political realism and other schools is real.... 4. Political realism is aware of the moral significance of political action. 5. Political realism refuses to identify the moral aspirations of a particular nation with the moral laws that govern the universe. As it distinguishes between truth and opinion, so it distinguishes between truth and idolatry. All nations are tempted-and few have been able to resist the temptation for long-to clothe their own particular aspirations and actions in the moral purposes of the universe. 6. The difference, then, between political realism and other schools of thought is real, and it is profound. However much the theory of political realism may have been misunderstood and misinterpreted, there is no gainsaying its distinctive intellectual and moral attitude to matters political. Source: (Morgenthau, 1978) Realism then is the more practical approach in understanding society. It takes into account the inherent nature of man in the understanding of their decisions and actions. What governs man is their interest more than their ideologies and ethics. This is the underlying belief behind realism. Therefore the term realism needs no further definition or explanation, everything it encapsulated in the word. Of the threads that make up the Realist school, the most important ideas include: International relations are amenable of objective study. Events can be described in terms of laws, in much the way that a theory in the sciences might be described. These laws remain true at all places and times. The state is the most important actor. At times the state may be represented by the city-state, empire, kingdom or tribe. Implicit in this is that supra-national structures, sub-national ones and individuals are of lesser importance. Thus the

Montecarlo Simulation Essay Example for Free

Montecarlo Simulation Essay Economy is the necessity of the consumers as well as to gain the utmost credit for it. In that way our superlative innovation of â€Å"VIVO† light has its own personal history which has originated the greatest solution for the community these times. By this time, all should have been aware of the outrageous news about the ‘rising of electric bill’. One could hardly expect anyone to accept the situation. Especially people who live in areas where there’s neither electricity nor power supply. There are people who often go for adventurous trips where they are greatly in need of light. Lighting with less capacity is always not an effective way to hold the light. There lies the problem but not without a solution which is a simple one. In this situation our team had a technical advanced resource that came up with the solution. It is none other than the â€Å"VIVO†- LED rechargeable light itself. It has the power of luminescence which will continuously last long hours. As we have just incorporated the company, the business is in the infant stage. Further we hope to identify it as legal soon 2. 2 Vision Statement â€Å"We develop the solutions beyond your expectations based on cutting edge technologies interlinked with economy and ecology. † 2. 3 Mission Statement â€Å"To be the leading integrated system and lights supplier to the global to the micro electronics industry and to offer complete energy saving solutions to customers for their lighting needs and prov iding total customer satisfaction with our highly innovative and cost-effective products. † 2. 4 Business Model We focus to produce one of the essential products to the customer with a standard product design and size. We have a bunch of knowledgeable and talented team to produce our initial set of production. At the mean time we target to market our products through direct marketing tool. Because we believe Door Step marketing would facilitate us to approach each and every customer individually. We mainly concentrate our product with high quality and the relationship with our customers by providing better service. Also we hope this will create a primary value for our firm. In future we hope to spread our product to Sri Lanka, island wide. 03. PRODUCT PLAN 3. 1 Features The product will be designed based on the emerging technology of Light Emitting Diode (LED). Currently the Sri Lankan market for this type of product is dominated by imported Lamps from China, which mostly contains a florescent tube lamp inside. As per the market research the problem with these type of lamps are; these will provide light usable for maximum of one hour, even if the rechargeable battery inside is charged fully for more than three hours. The main contributor for this inefficient performance is the florescent tube lamp used. This lamp will consume more power than LED lamps. And the brightness will also be lower than a five watts Light Emitting Diode (LED). The target customers of the company’s product are unable to use these imported lamps for the purpose of studying, working and adventurous travelling. So their needs will be satisfied with this product since the proposed product will be designed by using large number of LEDs and a rechargeable battery which is compatible and portable. It is efficient to the extent that, it will provide more hours lighting with the charging time of only few hours and more charging time will increase the usage time. . 2 Key Attributes Company is planning to incorporate two functions in the product using the LED units. That is the unit will have an Active mode and a Bright mode for convenience of the user. Bright mode: This mode is the differentiating feature of the company’s product from other lamps. This is where the unit will be supplied with more power, to the extent that the LEDs will function with its full capacity. So the lamp can be used for studying, cooking or travelling in night purposes. Active mode: This is where the Light emitting diode will be supplied with low power using a small circuit with a help of a switch. This will result in the lamps, emitting light at a lower capacity than its full capacity. This mode can be used to place the lamp in a hall area where you don’t need too much bright. This will significantly reduce the power consumption and increase the operating hours of the unit while the durability of the LED will improve and the battery life will also increase. 3. 3 Enhancements The firm is planning to enhance its product to the extent that, it will charge itself using solar panel technology. Currently the firm is unable to incorporate this technology, because it is not having sufficient financial aid. But once it is established in the market place it will be possible to get additional bank loan or any other sources of financing. Then the firm will be able to produce more number of units with additional features. After the incorporation of this new technology the product may be subject to a price revision and this may increase the piece. The product is made up with light emitting diodes, this means that there is low probability that this unit will fail due to the failure of this LEDs. But the riskier part is the rechargeable battery, where the average life of a battery is around two years, so that in order to be more cautious, company is expecting to give a one year warranty for its customers. 3. 4 Product Strategy The opportunity identification suggests that, the people who suffer with the increased electricity tariffs and who are trying to reduce their electricity expenses are expecting some other forms of lighting. On the other hand there are certain areas of the country that do not supplied with the power by the electricity board, in order to carry out the native’s chores. So this Market Gap analysis helped the emergence of the efficient rechargeable LED lamps. Initially the target segment of the firm is the consumers who live in the North and in the up country of Sri Lanka as the company has small distribution channels to market the products in these areas. After wards within the next three years it will expand the target market and company will sell the product to at least 50% of the consumers in Sri Lanka covering Eastern, Western, Sabaragamuva, Central and Uva Provinces. Currently the product strategy is to produce the rechargeable LED Lamps which could be used for lighting purpose at houses, working places and for travelling purposes. But in future after establishing the product in the market place it will use a product mix which will include more technological products such as solar power lights and etc. The product is differentiated to attract customers, through its unique feature of brightness which could be used to light and cover a vast area (more than 500 square feet) and the efficiency where the power saved for half an hour can be used for more than five hours. The current products in the market are less efficient and it cannot be used for the purpose of lighting a vast area, as most of the products related to this technology are small portable torch lights. The major risk of introducing a technological product is the emergence of new technologies. So company should be aware of the emerging new technologies and based on the consumer requirement, a continuous Line extension, Market Development, Product Development and Diversification strategies will be required to succeed in the business. According to this, it has planned to introduce a self charging unit in the forth coming periods. The introduction time of this new product will not be defined at present, in order to avoid product proliferation. 3. 5 Benefits of the Product The objective behind the firm’s strategy is to make business that satisfies the customers who do not have proper and adequate electricity facilities in their region. So the target customers are the people who are in the remote areas, mainly in hill countries and north and eastern province. Based on the preliminary study conducted, on target customers, it was identified that the main concern is lack of electricity facility and the amount of money that they can afford to obtain electricity facility through other means. The following benefits of the company’s product will full fill the above requirements and it is believed that, this is a competitive advantage of the firm compared to the other players in the industry. ? Compatibility and convenience: The product is designed with the intention that the users should be able to carry it easily where ever they go. So the weight of the unit will be less and the size is also reduced up to the maximum. ? Expensiveness: The product incorporates the emerging new technology of LED. This has helped the company to substantially reduce the production cost. So the final output of the product will be priced in accordance with the market price, while the firm can also reduce the distribution cost, import expense and intermediation cost. Because when a company import and sell a product, the producer, distributer and ultimately the importer has to make profit from the same unit. So the product normally will have more selling and distribution cost than the manufacturing cost. This huge disadvantage is purely eliminated from our product because it is a Sri Lankan product. So in this context the company will set the price well below the market price. So the customers can get a good quality product at a lower cost. ? Efficiency and durability: The main competitive advantage of the product is the efficient use of the product that is 30 minutes of recharge ime will enable the user to operate the unit for 300 minutes, which is comparatively high usage when comparing with other similar products in the industry. The other benefit is that we have incorporated two options to satisfy the customer needs, which is bright mode and active mode. This will further enhance the usage. ? Warranty claims: The Company will provide a one year warranty for the product. That is our company will bear all the repair and maintenance expenses of the product which is returned to us within one year from the sales date. It increases the reliability of the product among customers. ? Customer Support: In this industry normally after sales services are not a popular facility provided by the producer. So the company has planned to provide technical support to customers after the sales regarding the usage and warranty claims. This will be done through the telephone conversation and through the business agents. So this service provides an additional comfort with the company’s product. 3. 6 Trade Secrets and Patent Rights This is a very important area to be considered. But the firm is protected in this area because according to the initial market research there are very few Sri Lankan companies producing this type of products by importing the partly finished components and doing the latter part of the production (Assembling) in Sri Lanka. So there is no direct competitor for the firm in the current context. Bur the product may face Reverse Engineering in future. But this type of risks is common in this business area, so it is very difficult to protect this. But if the marketing team of the firm communicate the customers clearly, then it will be easier to promote the original products. The firm is sure that it has unique knowledge and skills about its product and the business, so this is the strongest competitive advantage of the firm and, it may not disclose it to others. As many would expect, this approach has its own issues like disclosure requirement, but many ventures have competed successfully this way. 3. 7 Stage of Development The product is in the prototype stage and the company has successfully completed the previous two stages of conceptual and design stages. It will be ready for marketing once it has started the business activities. And it is possible for the firm to grab the first mover advantage of this type of LED technology. 04. MARKET AND INDUSTY ANALYSIS Industry analysis and market analysis are two different ways to look at the environment in which a business competes. Although related, these two types of analysis differ in their scope. The purpose of the market and industry analysis is to identify the market opportunities for our product, LED rechargeable lights. LED lights are the next generation of lighting solutions which going to emerge in coming years. Therefore there will be a good opportunity for our product in future. 1. Market Analysis In todays technological world, we find a challenging and ever-expanding marketplace for almost any product or service. The role of the market analysis is to help guide the process of better understanding of the most important market segments, how fast the opportunity is growing, what are the key sustainable differentiations and why are these important. In this section we are going to discuss the following components: †¢ Target market segment strategy †¢ Market needs †¢ Market trends †¢ Market segmentation Overall market The lighting industry is in the early stages of shifting away from established technologies – fluorescent, incandescent, and high-intensity discharge (HID) lighting – toward light-emitting diodes (LEDs). Adoption rates of LED lighting are expected to grow in the coming years as the efficiency and quality of LEDs surpass those of competing technologies and as the price is low. Not only the quality and low price of LED rechargeable lights, people not having the comfort of using the electricity, especially like a country like Sri Lanka, also makes way for us to make a market appearance. Our market would be mainly based on North and central provinces as those areas have no regular and proper supply of electricity. Over the past few years the market for LED rechargeable lights has shown a growing trend and it is likely that the current trend will continue. Future development of the northern and eastern provinces may decline the demand for LED rechargeable lights in those areas as they may get the regular supply of electricity. But the increase in the price of electricity makes the market opportunity for LED rechargeable lights outshining as more people opt for cheap lighting systems. In future, growth in the market for LED rechargeable lights is highly anticipated and it will be made possible by rapidly decreasing LED prices, ever-increasing efficiencies and improved quality of light. Therefore the revenue is expected to increase and the future looks bright for LED rechargeable lights in the coming years. Addressable market Although our overall market covers northern, eastern and central provinces our main focus would be on the rural areas of these provinces, where there is no electricity facility or the supply of electricity is interrupted often. People who are in search of a way to minimize their cost for electricity will be also included in our addressable market. Segmentation We have identified our market segment as follows, †¢ Groups of customers: Our main customers would be people who have no regular access to electricity, low income earners and people who want to minimize their spending on electricity. †¢ Geography: First we would introduce our product in the local market giving more attention to northern, eastern and central provinces. †¢ Product features: Our LED rechargeable lights give more brightness with less power consumption. Benefits: Saves power, money and time. †¢ Prices: Our strategy would be cost leadership. We would produce the lights at a very low cost, add a profit margin to that and price our product at a low price. †¢ Distribution channel: We would distribute our product using direct distribution methods. There won’t be any intermediaries in our distribution chain. Entry point Our main target is to cater the people who have no electricity and people who are in search of an alternative to fulfill their need for light, with a proper lighting system. This would become an entry point for us as there are many people in Sri Lanka searching for a proper lighting system. And the recent hike in electricity prices has made many people seeking for a cheaper electricity solution as our product is cheap and power saving, this opportunity would pave the way for us to enter the market. 2. Industry Analysis Industry analysis is a vital part of the decision-making process in a business. A comprehensive industry analysis helps to take an objective view of the underlying forces, attractiveness, and success factors that determine the structure of the industry. Understanding the businesss operating environment in this way can help to formulate an effective strategy, position the business for success, and make the most efficient use of the limited resources of the small business. We are going to discuss the following sections in the industry analysis: †¢ Industry Description †¢ Industry Trends †¢ Industry Size and Attractiveness †¢ Profit Potential †¢ Target Market †¢ Competitive Position Industry analysis on LED Rechargeable Light The industry for LED rechargeable lights is very small with few manufacturers, therefore the competitors of our proposed product would be less and as a result of this, it is possible enter easily and cater the market need with cost effective, efficient solution. Another significant advantage over the product is there are no other manufacturers in Sri Lanka, who produce LED rechargeable lights. The prevailing competitors compete mainly on price and the technologies used by the competitors are relatively similar. The degree of competition is lower in the industry therefore the probability of success is comparatively higher for a new entrant in this market. Industry organization Majority of LED Rechargeable lights available in Sri Lanka are produced in Japan, China, Taiwan and India and there are few small assemblers in Sri Lanka. The products are mainly distributed via supermarket channels, LG Abans, Singer and small retail electronics shops and distribution is extensively made in main cities such as Colombo, Kandy, Galle suburban areas. There is less number of distribution points in Northern and Central Province and only the customers in the capital city are purchasing LED rechargeable lights. Value is created to the proposed product via operations, sales and marketing, service and usage of advanced technology. The competitive firms mainly use the above value adding activities to improve profit margin. Competitive Environment The competitive firms compete mainly on price and quality, and the introduction of new products is in a lower rate. Products are differentiated from one another mainly based on the number of LED bulbs used in light and priced accordingly. Customer support is given in the mean of quality warranty; in average one year service warranty is given by the competitive firms. Number of firms prevail in the market is very few, since the degree of rivalry is also low. A new entrant should compete mainly based on Quality (efficiency), Price (cost effective), and service excellence (Warranty) in order to survive and to attract more customers in the market. Since the market is dominated by imported goods the response to new entrants is slow and LED rechargeable lights are not sold many dealers in Sri Lanka. Market is highly fragmented and the competitors are traditional and old. There is high demand for Nippon products but its price extensively higher than other similar products The problems faced by the target customers due to the competitors’ products are a. Since the distribution channel is not well established in the target customers’ geographical area (Northern and Central Province), it is difficult for the customer to find the dealers to repair the product if any fault is identified in the product. b. Similar products available in the market are less efficient in case of electricity consumption (high electricity consumption when charging), charging life is lesser than mentioned in the product catalogue, and the power is lesser than expected. c. Price of the product is high and the target customer segment find it difficult to purchase LED rechargeable light even though they have a need of it. Barriers to Entry When a new venture enters into the LED rechargeable lights industry it has to mainly face the following barriers from its competitive forces. a. Competitors such as Nippon, Kanchen are well established firms in the international market and equipped with advanced technologies therefore these firms will enjoy economies of scale and at the initial stage our firm has to incur comparatively more costs for technology, product designing and manufacturing. Therefore at the initial stage product efficiency and manufacturing efficiency is vital. b. There are some well established brands in the market and customers are loyal to those brands but the price of those brands are relatively higher therefore target customers may not be able to afford that higher price. c. Distribution channel of the product is not well established in the target geographical area therefore there are no competitors who have control over the channel. d. Switching cost for the proposed product relatively higher since the current market price of the competitors’ product. Even though there is an opportunity for the new entrants since the distribution channel of existing products is not reached to the target customer segment. Control over industry Competition of LED rechargeable lights are mainly based on price therefore pricing should be made in the way of value adding and it is important to set price lower than industry average. The bargaining power of customers is higher since they prefer cost effective solution. Suppliers of the raw material have more power since at the initial stage the production volume is low therefore it is difficult to obtain discounts from the supplier by bargaining. Competitive advantage can be gained only through effective production process. Existing competitors are mainly using indirect channels to distribute; it would be successful if proposed product adopts direct means of distribution. Competition prevailing in the industry. There is no aggressive competition in the market and proposed product is the pioneer locally produced product in the industry. The direct competitors in LED rechargeable light industry are Nippon, Kanchan and Orbit and few small importers. a. Nippon LED Rechargeable Lights Nippon LED rechargeable lights are the products of Nippon Electric Company (NEC), Japan. It is a well reputed brand in Sri Lanka and the products are imported by Nippon Lanka (pvt) Ltd. The distribution of products made via its showroom in Bambalapitiya and through super market chains (Arpico, Keells Super), customers are loyal to the product since they perceive it has good quality than the products available in the market. Nippon Lanka doesn’t have sellers in the Central and Northern Province. b. Kanchan Rechargeable Lights Kanchan is an Indian product and price is relatively cheaper than Nippon but the technology used by Knachan is different since the major technology used is Fluorescent Bulbs and these bulbs are comparatively inefficient than LED. The main mean of distribution is online selling and it is not reached in the rural areas of Sri Lanka. c. Orbit Star LED Rechargeable Light Orbit Star is a product from Orbit and it uses online selling as a major source of distribution to reach the target customer (www. anything. lk and www. topshop. lk), the accessibility of internet is poor in Central and Northern Province. Indirect competitors of LED rechargeable light would be the producers of Solar Power Lights, Kerosene, Dynamo, Bio gas but the above substitutes are inefficient and expensive than proposed product. Future potential competitors would be the producers who are using advanced technologies such as NANO and OLED. Opportunity Based on the market and industry analysis there is a need for efficient, environmental friendly, cost effective, environmental friendly LED rechargeable lamp especially in Northern and Central Province. The weakness of the competitors will be used as an additional feature in order to capture the market via prevailing opportunities.