It is a convenient way of storing and retrieving information of a student that provides more easy way in enrolling‚ it also have the faculty and staff to make their work easier especially to a manual based school in terms of enrolling. 1.1 Background of the School: Cupang Elementary School Annex was initially established in 1993. It was built through the joint efforts of the people of Sitio Sto. Niño and the late Mr. Rodolfo Ruiz who served as the first Officer-in-Charge. After consultation
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------------------------------------------------- SERVICE QUALITY GAP IN RESTAURANTS IN VARANASI Under the Guidance of Dr. Ashutosh Mohan By:- Prachi Prabha Chauhan(31) Jitendra Singh(19) MBA-IB (2010-2012) INTRODUCTION The restaurant industry is a demanding sector that stresses the provision of high-level customer service and continuous quality improvement. As lifestyles change and dining out becomes more and more commonplace‚ customers desire new flavors‚ comfortable ambience and pleasant
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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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1.0 Introduction& Background of Company JT International Berhad is the Malaysia division of Japan Tobacco International and the third largest tobacco company in Malaysia. JTI Berhad produces the cigarette brands likes Winston‚ Mild Seven‚ Camel and more. For the fiscal year ended December 31‚ 2009‚ its total net sales amounted to RM1‚158.2 million and profit before tax of RM143.6 million. The headquarters located in Menara Manulife‚ Damansara Heights‚ Kuala Lumpur. JTI Berhad has nine Sales State
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BA (Hons) Hospitality & Tourism Management Small Business Development and Entrepreneurship MODULE CODE: 6HO712 CW1 Business plan: Vapiano restaurant Student information: Student name: Oman Anja Student ID: 54151 Class: BA1 Module: Small Business Development and Entrepreneurship e-mail: anja.oman@ihtti-mail.ch Lecturers: Yuriy Barabentsev / Jaco von Wielligh Word count: 3‚725 Date of Submission: 20.3.2015 TABLE OF CONTENTS 1 EXECUTIVE SUMMARY 3 1.1 Business Objectives 3 1.2 Mission
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“This is the worse restaurant I have ever been to! (…) ” exclaimed Lily‚ a friend of mine‚ as we walked out of the restaurant that night. We all‚ undoubtedly‚ have had a bad restaurant experience at least once in our lifetime. And if the judgment of the goodness or badness of a restaurant remains very subjective‚ we can still unanimously find similarities‚ common criteria between good restaurants. Thus‚ what makes a good restaurant? A good restaurant first of all ‚ serves fresh and tasty food. Secondly
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NIKE COMPANY BACKGROUND About Nike Inc. Nike‚ Inc. /ˈnaɪkiː/ is an American multinational corporation that is engaged in the design‚ development and worldwide marketing and selling of footwear‚ apparel‚ equipment‚ accessories and services. The company is headquartered near Beaverton‚ Oregon‚ in the Portland metropolitan area‚ and is one of only two Fortune 500 companies headquartered in Oregon. It is one of the world’s largest suppliers ofathletic shoes and apparel and a major manufacturer of sports
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such as CityMint or GrubHub. Restaurant owners interested in this future trend have three choices in how advanced they want their technological restaurant to be. The first kind involves using technology to its maximum and an extremely small amount of customer-employee interaction. This kind of technology was first established by Michael Mack in his new-idea gourmet‚ fast-food restaurant‚ S’ Baggars‚ located in Nuremburg‚ Germany. One critic states that the restaurant basically looks like an indoor
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few moments‚ we were led to their restaurant and had some speeches with Food & Beverage manager talking about brief background of the hotel and the process of dining & banquet management. After we took a short sightseeing around the establishment‚ we were back to the dining area. The table-settings were amazingly prepared by the restaurant staffs. Each of us took our own seat waited for the lunch. 2. Appearance of Facility When we first got in the restaurant‚ I noticed that the dining room was
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Indian Guar Gum Market ▪ India has been a major player in the context of guar and guar gum in the global market. ▪ India’s production contributes to 80% of the world’s total production figuring up to 6 lakh tons. ▪ Rajasthan wholly retains the credit for India’s position producing 70% of the production itself. ▪ Guar is largely consumed as a vegetable in the Indian subcontinent. It is also used in making pickles. ▪ 25000 tons of the total production in the country constitutes
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