Final Project Report Student Name: Cy Gabriel Module Code: 6MM006 Module Name: Individual Project Project Title: Comparison of smartphones operating systems such as Apple ’s iOS‚ Google ’s Android OS‚ Microsoft ’s Windows Phone OS‚ and RIM ’s BlackBerry OS. Module Leader Name: D.I. Beardsmore Supervisor Name: Cheong Teck Kee Submission Date: 25TH May 2012 Award Title: Bsc Computing Department: School of Computing and Information Technology Declaration Presented
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UNIVERSITE SAINT JOSEPH FACULTE DE GESTION ET DE MANAGEMENT Le Cercle Hitti : Les secrets d’une réussite Présenté par : Malek El-kik 1ère année Master en gestion et management Option recherche en management 2009-2010 Sous la direction de Mme Eliane ABOU KHALIL BEYROUTH 2010 PLAN I. Remerciements: 2 II. Résumé managérial : 3 III. Introduction : 4 IV. Etude du marché mondial du meuble et ses clés de succès : 7 i. L’essor de l’ameublement au niveau mondial :
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A Guide to Edexcel’s BTEC Qualifications Vocational-JUNE2012-FINAL-gk.ind1 1 14/6/12 03:16:23 ‘ Over the last 25 years‚ BTEC qualifications have helped millions of people develop the skills they need to succeed. Engaging and inspiring‚ these work-related qualifications are suitable for a wide range of ages and abilities. They provide a practical‚ real-world approach to learning. This guide is designed to showcase the fantastic range of qualifications that we have to offer
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AIRLINE CATERING PROJECT REPORT AIRLINE CATERING PROGRAMME NAME: B Sc IN HOTEL MANAGEMENT & CATERING OPERATION DECLARATION BY THE STUDENT AIRLINE CATERING Project Report submitted to Yashwantrao Chavan Maharashtra Open University in partial fulfillment of the requirement for the award of Bsc. In Hotel & catering operations programme code V76. I hereby declare that this is my original work and has not been submitted or copied from elsewhere.
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Executive Summary This project focuses on finding ways of making P&P a more competitive company. To do this I interviewed P&P’s management in order (i) to understand the company and its decision making process‚ and (ii) to get data that are important for my analysis. Furthermore‚ I conducted a field research in an attempt to understand consumer habits‚ tastes and price sensitivity when it comes to ice cream. Moreover‚ I went through relevant literature about marketing strategy and case
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FUNDAMENTALS OF Food & Beverage Production UNIT – I INTRODUCTION TO THE ART OF COOKERY Unit-II Aims & Objectives of Cooking food UNIT III Preparation of Ingredients Unit-IV Equipment used in kitchen UNIT-V KITCHEN ORGANISATION UNIT-VI METHODS OF COOKING UNIT VII STOCKS ‚GLAZES‚SAUCES AND SOUPS UNIT-VIII: BASIC PREPERATIONS UNIT IX FOOD COMODITIES UNIT – I INTRODUCTION TO THE ART OF COOKERY 1.1 Development of the
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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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ROUGHGUIDES Romania THE ROUGH GUIDE to The Rough Guide to Romania written and researched by Tim Burford and Norm Longley NEW YORK • LONDON • DELHI www.roughguides.com Contents Colour section 1 Contexts 429 Introduction ............................... 6 Where to go ............................... 7 When to go .............................. 11 Things not to miss ................... 1 The historical framework ........ 41 Minorities and religions ......
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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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A. Profession in Cruise Line Industry Living and working on a cruise ship is for many people an unique experience‚ fulfilling a life-long dream to travel and meet new people. The job best suits adventurous people‚ who are willing to work hard and who strive for perfection. Compared to other industries‚ cruise lines have a much higher employee turnover rate. Many people consider cruise line jobs as life-long careers‚ change ships or cruise companies‚ go on holiday‚ or simply return to a job on
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