1. Speak about your interests and hobbies‚ and their influence on your personality. Through the course of our lives‚ we spend time doing particular tasks that may either help us to earn money or build the staircases to our futures and careers. However‚ beside these routine tasks‚ most of us also do things which we enjoy doing. Such activities are called ‘hobbies.’ Hobbies are activities which help us escape from daily routine and work and give us pleasure and peace of mind. Last year I had no hobby
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Project Plan Draft: Different Types of Lighting Techniques Used Can Change the Ambience in Theatres Abstract The paper connotes the effectiveness of lighting techniques to the customers’ mood in restaurants. Therefore‚ this research is to find out how the customers’ mood will be affected by the impact of lighting techniques that need to be implemented in different spaces. Every play in theatre used different types of lighting in order to give good impact and to attract the audience into the plays
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Chapter 2 REVIEW OF LITERATURE Though there are sufficient amount of literatures highlighting the promotion strategies‚ but a few of them has emphasized on the discussion of the promotional aspects of hospitality industry. At the same time‚ the literature attempted to deal with promotion strategies of hospitality industry is not available enough and is very limited. Promotion Promotion is one of the four Ps in the marketing strategy‚ together with Product‚ Place and Price
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where Florence Nightingale left it – in the stage of practice. a. Stage of Practice‚ Apprenticeship and Service. During this stage the mission of nursing was defined as providing care and comfort to enhance healing and sense of well-being and to create a healthy environment that helps decrease suffering and deterioration. Nurses defined their domain to include the patient and the environment in which the care is offered. b. Stage of Education and Administration. The focus of nursing is on what
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Learning and Cybernetics‚ Kunming‚ 12-15 July 2008 DEVELOPMENT AND IMPLEMENTATION OF AN E-RESTAURANT FOR CUSTOMER-CENTRIC SERVICE USING WLAN AND RFID TECHNOLOGIES CHING-SU CHANG‚ CHE-CHEN KUNG‚ TAN-HSU TAN Department of Electrical Engineering‚ National Taipei University of Technology‚ Taipei‚ Taiwan E-MAIL: s2319004@ntut.edu.tw‚ s3310382@ntut.edu.tw‚ thtan@ntut.edu.tw Abstract: Traditional restaurants only provide passive service where waiter can only deal with customer’s order by asking
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INTRODUCTION : A restaurant is an establishment which prepares and serves food and drinks to customers in return for money‚ either paid before the meal‚ after the meal‚ or with a running tab. Meals are generally served and eaten on premises‚ but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings‚ including a wide variety of the main chef’s cuisines and service models. While inns and taverns were known from antiquity‚ these were
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JM Signature Restaurant Summary: • Successful restaurant owner plans to open new restaurant in entertainment district • He set a goal of $4M in revenue for first year of operations‚ which is said to be overly optimistic by his accountant. • Joshua has two choices: Should he open? And if he does what is the most appropriate marketing plan? • While there is considerable information about population‚ income levels‚ economic demographics‚ competition… the key here is to evaluate
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1. What section of your organization do you belong? What section of your organization do you belong? Operations Human Resources Logistics/Sales/Supply Chain Finance Top Management Other (please specify) 2. What sector of industry does your company belong? What sector of industry does your company belong? Food/Beverages/Agriculture/Drugs Textiles‚ Garments and Accessories Wood/ Paper/Furniture/Glass/Plastics Chemical/Process/Mining/Oil and Gas Metals/Machines/Automotive/Equipments Electronics/Phones/Computers
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Restaurant Start-Up Profile This report is a combined effort by the Illinois Institute for Rural Affairs and the Illinois Department of Commerce and Economic Opportunity. IIRA‚ through a contract with Katherine J. Henning‚ compiled the material and conducted the analysis. DCEO printed and distributed the document. Layout by Nancy Baird‚ Illinois Institute for Rural Affairs. Published by the Illinois Department of Commerce and Economic Opportunity 620 East Adams Springfield‚ IL 62701
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It started out as The Monal Restaurant offering a wide range of authentic Pakistani cuisine deeply embedded in the diverse culture of the country‚ producing one of the finest ranges of culinary dishes produced by the fusion of indigenous flavors and aromas with culinary bequests from
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