Hedging Corporate Revenues with Weather Derivatives: A Case Study Master of Science in Banking and Finance - MBF Master’s Thesis Antoni Ferrer Garcia Franz Sturzenegger Universit´ de Lausanne e Ecole des Hautes Etudes Commerciales HEC - 2001 Abstract This paper searches for the implications in the use of a new generation of financial derivatives known as Weather Derivatives as a form of hedging future corporate revenues. According to the US Department of Commerce about 22 per cent of
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Food Preparation‚ Service and Delivery .......................................................................... 1 I. Standards for Menus.................................................................................................. 1 A. Master Menus (2-CO-4C-01‚ 4-4316M‚ 4-ACRS-4A-01M) .................................... 1 B. Medical Diets (2-CO-4C-01‚ 4-4318‚ 4-4319‚ 4-ACRS-4A-02M) ........................... 2 C. Special Diets (2-CO-5E-01‚ 4-4319‚ 4-ACRS-4A-03) ......................
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FOOD AND BEVERAGE SERVICE – I UNIT – I 1. Place of catering in hospitality industry. 2. Types of catering establishments and its scope. 3. Rail‚ rosd‚ air‚ ship‚ space‚ idustrial catering. 4. Catering in various organization. a) Hospitals b) Hostels c) Philanthropic institutions‚ like orphanages‚ handicapped children’s home‚ homes for aged‚ destitute women’s home. UNIT – II DIFFERENT TYPES OF SERVICES IN HOTELS. 1) Restaurant service 2) Coffee shop service 3) Room service
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Unit Title: Follow the Rules to Deliver Customer Service Unit number: F2 2.3 Explain when and how they should refer to somebody in authority about the rules for delivering customer service I would need to refer to a person in authority if I am uncertain about how to deal with an issue‚ for example a complaint or a request. I would contact my supervisor who then should be able to pass on the correct information to me‚ or contact the regarding person directly. 2.4 Explain how
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Section FOOD & BEVERAGE SERVICE 1 For Hospitality Training Program- Dolphin Hotels Limited S t u d y G u i d e a n d ke y notes FOOD & BEVERAGE SERVICE Study Guide and Key notes Developed by ©2005 Training and development department Dolphin Hotels Limited‚ Ramoji Film City F O O D & B E V E R A G E S E R V I C E The Hotel Industry – Introduction Definition and Origin of the Hotel Industry H otel is defined as “A place where a bonifide traveller can receive
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tExpansion Trend of Fast Food Franchises in Metro Manila Chen‚ Mei-Liang‚ Lecturer‚ Department of International Business‚ Hsin Sheng College of Medical Care and Management‚ Taiwan Chen‚ Kuang-Jung‚ Professor‚ Department of Business Administration‚ Chihlee Institute of Technology‚ Taiwan Liu‚ Chu-Mei‚ Department of International Trade‚ Tamkang University‚ Taiwan ABSTRACT This study of late 2009 analyzes fast food buying behavior in Metro Manila and compares and contrasts the marketing’s four P’s
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FOOD & BEVERAGE SERVICE The Hotel Industry – Introduction Definition and Origin of the Hotel Industry otel is defined as “A place where a bonifide traveller can receive food and shelter‚ provided he is in a position to pay for it and is in a physically and mentally fit conditioned to be receive‚ “Hence‚ a Hotel must provide food and beverage‚ lodging to travellers on payment and has‚ in turn‚ the right to refuse if the traveller is drunk‚ disorderly‚ unkept‚ or not in a position to pay for the
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Restaurants are based on a simple concept that is serving food to people who are gathered to have a good time. Restaurants have always been existing but they had to adapt to the constantly changing society and this is how Fast-food restaurants were created. Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food‚ typically the term refers to food sold in a restaurant or store with preheated or precooked
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Food Laboratory Conduct and Responsibilities Personal conduct: 1. Do not read magazines and the newspaper during the lab period. 2. Do not use the work units‚ supply table or other food contact surfaces as seats. 3. Each student is responsible for keeping work surfaces clean and sanitized. 4. Students must remain with their assigned lab group for the entire lab period so that they can participate in all steps of recipe preparation‚ evaluation and clean-up. 5. This lab
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Food and Beverage Service Training Manual Preface This training manual is meant to be a guide to all hotel personnel in food and beverage service who are involved in the day-to-day training of staff either part-time. Furthermore‚ it ensures a uniform system of training inputs. It also acts as a self-study guide to any individual who wishes to develop himself/ herself in the vocation of a waiter or restaurant supervisor. The book was developed after understanding the problems that personnel
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