The Database Team has been assigned the task of upgrading Florida Food Mart’s outdated inventory processing system by designing and implementing a state of the art relational database management system utilizing MS Access integrated with Florida Food Marts present point-of-sale (POS) software. The Database Team has agreed to have a fully functional system in place by December 1‚ 2002. A preliminary budget of $75‚000.00 has been approved and allocated to this project. Scope The Database Team
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Relational Database Design By Paul Litwin This paper was part of a presentation at a Microsoft TechEd conference in the mid-1990s. It was adapted from Microsoft Access 2 Developer’s Handbook‚ Sybex 1994‚ by Ken Getz‚ Paul Litwin and Greg Reddick. Reprinted with permission of the publisher. While the paper uses Microsoft Access (version 2) for the examples‚ the vast majority of the discussion applies to any database and holds up pretty well over 11 years after it was written. Overview Database design
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Applicability of SERVQUAL in restaurants: an exploratory study in a Portuguese resort Vera Patrício (vera.l.patricio@seg-social.pt) Rogério Puga Leal (rpl@fct.unl.pt) Faculty of Science and Technology‚ Universidade Nova de Lisboa‚ Portugal Zulema Lopes Pereira (zlp@fct.unl.pt) Faculty of Science and Technology‚ Universidade Nova de Lisboa‚ Portugal SERVQUAL is the most popular instrument to ascertain service quality. However‚ some debate exists about its ability to characterize different service
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DATABASE SPECIFICATIONS 1. TABLE NAME : TBLGENDER FIELD NAME DATA TYPE SIZE CONSTRAINT REFERENCES GID IntN/A PK‚ IDENTITY NONE GDESC Varchar6 NOT NULL NONE 2. TABLE NAME: TBLGRDLVL FIELD NAME DATA TYPE SIZE CONSTRAINT REFERENCES GRDID IntN/A PRIMARY KEY‚IDENTITY NONE GRDLVLDESC VarChar15 NOT NULL NONE GRDSECTION Varchar15 NOT NULL NONE 3. TABLE NAME: TBLRANK FIELD NAME DATA TYPE SIZE CONSTRAINT REFERENCES RANKID IntN/A PRIMARY KEY‚IDENTITY NONE RANKDESC Varchar20 NOT NULL NONE 4.
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The Special Issue on Contemporary Issues in Business and Economics © Centre for Promoting Ideas‚ USA Consumers’ Purchase Intentions in Fast Food Restaurants: An Empirical Study on Undergraduate Students Huam Hon Tat * Seng Sook-Min Thoo Ai-Chin Amran Rasli Abu Bakar Abd Hamid Department of Management Faculty of Management and Human Resource Development Universiti Teknologi Malaysia‚ 81310 UTM Skudai‚ Johor‚ Malaysia Phone: +607-5531816‚ E-mail: huam@utm.my‚* Abstract The fast food industry
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Restaurant Classifications When you go out to eat at different restaurants have you ever noticed each style of cuisine have distinct features about them? When you chose to dine at a Chinese restaurant you will always get a fortune cookie when you finish your meal and you have the option of eating with chopsticks. When dining at a Mexican restaurant you are always served tortilla chips to munch on before your actual meal and most of the time you don’t need silverware to eat. Last‚ but not
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Jennifer Reyes Racism and Sexism Paper 05/11/2012 Restaurant Racism Racism is the belief that one’s race is superior to another’s. With this belief people act accordingly and treat the inferior race unfairly. In the past this country has gone through their fair share of racist acts and laws. From slavery of African Americans to the Jim Crow laws‚ we as people have constantly placed labels on others to make ourselves superior. Although currently the level of racism has diminished greatly in
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My favorite restaurant concept is to create a restaurant/cafe that is friendly to the environment. The main focus of the restaurant will be to provide foods such as coffee‚ tea‚ pastries‚ sandwitches and at the same time focus on environment conservation. This concept resonates with my personality which is to keep my surrounding environment friendly and sustainable for future generation. Nature is very friendly and one of my dreams is to become friendly to it. The only way to appreciate nature is
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TABLE OF CONTENTS 1. Introduction 2. Comparison One – Brotzeit VS Malones Irish Restaurant & Bar 2.1 Sales/Revenue 2.2 Online Reviews 3. Comparison Two – Marche VS Medzs 3.1 3.2 4. Conclusion/Evaluation APPENDIX 1. Introduction Define the group’s definition of ‘successful’ and ‘unsuccessful’. Explain ‘unsuccessful’ not as a failure but relative to prominent success. Add that success is highly relative and that the group’s definition is
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experience at A Pakistani Restaurant I am international student from Nepal. I recently visited a Pakistani Restaurant‚ BBQ King in Richardson‚ Texas. I come from a county where 81.3% of the total population is Hindu‚ so going to a Muslim Restaurant was a new experience for me. It was a one story restaurant with booths on two sides of the wall and group tables on the middle where group of eight people can sit. The wall had Urdu written picture on the walls of the restaurant. I had vague idea about
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