07.7.2012 Bilal Elarslan 2007432031 | Dokuz Eylul University Faculty of Business Business Administration ManagerialFinance | Financial Analysis of Ülker &Pınar Süt | List of Contents Introduction 3 1. Ülker 4 1.1 History of Ülker 4 1.2 About Ülker5 1.3 Shareholder Structure 6 1.4 Subsidaries6 1.5 Wacc of Ülker7 1.6 Leverage8 1.7 Operating and financial leverage of Ülker8 1.8 Beta Analysis9 1.9 Ülker’s Beta Coefficent…………………………………………………………………………………………………………………9
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categories‚ that is Farm fresh goodness products which are: Farm Fresh Standard Milk‚ Farm Fresh Whole Milk and Crate-o-Milk. Long Life Products which are: Whole Milk‚ Flavored Milk‚ and Low Fat milk. Cultured Products which are: Lala‚ Cup Yoghurt and Tetra pack Yoghurt. Cream Products which are: Butter‚ Whipping Cream‚ Double Cream‚ and Ghee (Brookside Dairy Limited‚ 2011). References Brookside Dairy Limited (2011)
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FST 4822 LABORATORY FOR CHEMISTRY AND TECHNOLOGY OF PLANT AND ANIMAL PRODUCTS Group : | 8 | Title : | Processing of yoghurt | Date of experiment : | 30 September 2009 | Lecturers : | Profesor Madya Dr. Azis Ariffin and Dr. Anis Shobirin Meor Hussin | Group members: | Matric Number | Nor Haafiz Bin Idris | 140532 | Wan Nur Mazurawan Mansor | 141377 | Nur Ain Salmi Abdul Hamid
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CU1520 1.1 explain the factors that need to be taken into account when assesing development confidentiality It is important that the details of any assessment carried out isto remain confidential unless their are serious concerns regarding their well being or safety. Then confidentiality will breachd on need to know basis and relevant agencies would be contacted in line with policies and procedures. It is also important to receive permission from the parent(s) and the setting ou work for
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Marketing is the activity‚ set of organizations‚ and processes for creating‚ communicating‚ delivering‚ and exchanging offerings that have value for customers as well as clients also partners and society at large. In the marketing process discuss about four factors. Those things are called 4P’s or marketing mix elements. Those are (1) Product (2) Price (3) Place (4) promotion Product is valuable thing for every organization. If there is no point to manufactured or develop product or services
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Island milk‚ semi-skimmed milk‚ skimmed milk‚ homogenised milk‚ UHT (Ultra Heat Treatment)‚ Evaporated milk‚ Condensed milk‚ Dried milk and Infant formula milk. Cultured butter‚ salted butter‚ unsalted butter and uncultured butter. Frozen yoghurt and yoghurt. Cost Clotted cream(227ml) £1.98 single cream(600ml) £1.50 double cream(600ml) £1.50 Variety of flavoured ice creams(2L) £1.50 Soft cheese(200g) £1.50 semi-hard cheese(150g) £1.86 skimmed milk(6pints) £1.48 UHT(Ultra Heat
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E1 Main food groups: There are 5 main food groups and they are: - Bread‚ other cereals and potatoes - Fruit and vegetables - Milk and diary foods - Meat‚ fish and alternatives - Foods containing fat and foods containing sugar. Bread‚ other cereals and potatoes are carbohydrates which are nutrients that give your body energy. There are also other nutrients in this food groups‚ and these are calcium‚ iron‚ B vitamin and dietary fibre. Fruit and vegetables are essential for a child’s
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TD4 low fat frozen yoghurts used in the smoothies contain live cultures streptococcus thermophillis and lactobacillus delbruekil for added nutritional benefits Strategy: 1. Complementary Products As well as our fabulous drinks‚ we also sell a range of healthy snacks including wraps‚ fresh yoghurt‚ fruit‚ muesli bars‚ banana bread‚ as well as bottled water & reusable Boost Mugs! 2. Supermarket Range Boost introduced a new range of bottled juices‚ frozen yoghurt and healthy snacks
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affects us. Without bacteria we wouldn’t have things like; cheese‚ sour cream and yoghurt. Bacteria are extremely helpful in the dairy industry as it works within food as a decomposer. Bacteria is needed in cheese as a starter culture‚ the culture grows in the milk‚ converting the sugar‚ lactose‚ into lactic acid giving the cheese the correct amount of moisture and the correct acidity. Cultures are also used in yoghurt‚ where it does a similar job as the one done in cheese. The culture is responsible
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Task 3 AC 3.1 ➢ Attachment needs: By knowing the background of a child‚ having a good relationship with his/hers parents/carers and learning about the child’s interests all adds to aid the bonding. Each child is allocated a key worker but all staff should be able and available to engage with a child. Listening to them‚ builds the trust and confidence they will have with you and therefore are more likely to come to you with any problems or concerns e.g. a child in nursery has quite a distressing
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