Owl Pellet Dissection Essays

Owl Pellet Dissection Essays Owl Pellet Dissection Essay Owl Pellet Dissection Essay Owl Pellet Dissection Doing this owl pellet analyzation, I discovered that owls need to eat their prey entire e since, they don't have the mechanics people and different creatures need to bite enemy d. During assimilation, owls digest the food by isolating the meat from the bones. After this, the o WI disgorges the staying hard material, for example, the bones and whatever else it can not process . For this partition procedure, the feast must go into the gizzard. When the absorbable material is re moved from the gizzard, the rest of the part is shaped into a round pellet. When the pellet is of outfitted it is pushed out of the gizzard and into the bombastically. Here the pellet will remain for cut off genuine hours and must be hurled before the owl can eat its next dinner. Contingent upon the dinner, the pellet will contain either plumes or hide, and bones. Pellets have likewise been found with s deeds, exoskeleton of bugs, and plant stalks. There has been events where there has been enemy ND nonfood things in it. Pellets might be excruciating for the feathered creature, yet the disgorging procedure is in reality supportive for winged animals. This is on the grounds that it is accepted that hacking up the pellet really cleans t e upper stomach related framework. In the dismemberment, the pellet contained a rodent skeleton. Rodents have a comparative skeletal on framework as people do. The bone structures are like our human skeleton. Researchers SST regularly test on rodents in light of the fact that their bones are so like our own that the researchers can try new items and can perceive how the item influences them. Contingent upon how the r tats are influenced, it decides whether the item will be tried on people and if the item works I n the manner in which it ought to or in the event that it hurts the rodents. Rodents are likewise much simpler to get than to have individuals chance themselves to science.

Social Environmental Behaviour and Information Technology

Question: Talk about the Social Environmental for Behavior and Information Technology. Answer: Presentation It is significant to comprehend the social, social and strict convictions of the Aboriginal and the Islanders, with an end goal to have the option to work with them particularly on the cutting edge medicinal services framework. This is on the grounds that these individuals have conventional convictions which should be gradually and acutely saw so the cutting edge clinical practices can be incorporated into their lifestyles (McBainà ¢Ã¢â€š ¬Ã‚ Rigg and Veitch, 2011). This paper accordingly investigates the distinctive lawful practices in the field of nursing and the effects it can have to the indigenous individuals who have shifted conventional convictions. Contextual investigation one Question one: the drawn out objectives of the network contact wellbeing specialist in Jeans people group is give all inclusive modernized human services data to the network. This would be with an end goal to underline how reasonable and critical present day wellbeing frameworks are when contrasted with their conventional and social convictions which have no clinical and organic establishments. The transient objectives of the network contact wellbeing laborer in Jeans people group is comprehend the convictions of the indigenous networks concerning current meds (Nakagawa et al., 2015). This would be trailed by getting cordial to the neighborhood networks and grasp their convictions while simultaneously demonstrating them the significance of present day clinical administrations. At long last, the network contact wellbeing laborer in Jeans people group would present the advanced human services administrations to the individuals from the network. Question two: Jeans indigenous network convictions that they should just talk about their mystery issues with outsiders. This is the prime explanation regarding why Jean keeps quiet in the emergency clinic wards yet just addresses a her female family relative, Charlotte. Because of their negative view of the western world, Jean can't talk or compose English which have an obstruction for powerful correspondence with the specialist. The male issues and female issues ought not be conveyed between the two sexes (Trotter et al., 2015). Therefore, it is a no-no for Jean to clarify the male wellbeing official on the genuine status of her medical problems. The indigenous individuals accept that the men issues ought to be talked about among mean while ladies issues ought to be examined with individual ladies. Also, a few maladies like stroke are seen as a prize from the progenitors and thus Jean demands returning to her home as opposed to looking for clinical treatment at the medical clinic. Question three: I would have set up a cordial situation to such an extent that we get too interface with Jean through the family relative Charlotte. This would be trailed by being straightforward in unveiling the conceivable sort of prescription that Jean would experience to mitigate her torments. It is important to modify my way of life with the goal that it doesn't mirror my westernization so I would have the option to win the trust of Jean. At long last, it would be judicious enough for me to take additional time with Jean with trusts that sooner or later we would come into terms and start medicine for stroke and her gynecological issues. Question four: nonverbal correspondences which would be appropriate for Jean would including utilizing the least complex terms. This is on the grounds that her English was not capable, abstaining from looking straight at her with the goal that she would not feel awkward and by passing a portion of the inquiries that Jean would not have the option to reply true to form either because of social limitations or language obstruction (Asan et al., 2015). It would be fitting for a network wellbeing official to apply the signals for correspondence for example the gestures and shakes so as to supplement the expressed words. The people group wellbeing official needs to welcome the significance of quietness for the indigenous individuals like Jean over the span of his administration conveyance. For verbal correspondence to be fruitful, the network wellbeing official needs to comprehend the presence of some no-no words in the Torres Strait Islander people group to maintain a strategic distance f rom their incessant employments. Use of amusing words would make the grandma progressively agreeable over the span of the discussion (Little et al., 2015). It is prudent additionally to utilize extremely basic terms that are justifiable to Jean just as abstaining from posing a lot of inquiries which would be seen as being inquisitive. The wellbeing official likewise needs to set aside effort to investigate the premiums of the customer so he utilizes just the favored name while tending to the patient while simultaneously evading the utilization of indigenous limits. Question five: To accomplish viable correspondence with Jean, the wellbeing official would need to utilize visual, sound and HR. At first, the wellbeing official needs to guarantee that Jean is OK with the picked assets. The visual assets would incorporate utilization of graphs with visual outlines like the muscles to such an extent that Jean can contact and see. The official can likewise draw basic graphs which can empower Jean to comprehend her wellbeing conditions and the reasonable results after the western prescription. In addition, recordings which are identified with the stroke and gynecological wellbeing state of Jean can be utilized to upgrade her reasonable comprehension. The principal approach on the HR is to utilize an individual from the more distant family like Charlotte who has an away from of the advantages of western medicine rather than indigenous comprehension. The individual from the family would be better situated to persuade Jean. The second HR approach is utili ze a mediator for this situation since Jean can't talk or compose English well overall and thus the issue of language obstruction. Question six: To upgrade the security of the Islander culture and the successful methodology of Jean it would be fitting for the network wellbeing official to get an individual from the Jeans people group to acquaint him with Jean and do a legitimate research concerning Jean. Once welcomed to address Jean the wellbeing official ought to be as brief as could be expected under the circumstances. During the time spent the conversation, the wellbeing official ought to abstain from having time cutoff times and oblige breaks from this islander to make an inviting domain. The wellbeing official can likewise work on having dinners along with Jean so she can feel free and agreeable. Question seven: The individuals that the network wellbeing official would use on account of the old grandma Jean would incorporate the laborers from the islander, a senior and network contact official. Furthermore, the wellbeing official would utilize a relative from the more distant family of Jean and a certified mediator. Question one: The native networks for this situation live in destitution, practice domesticated animals keeping and don't connect with others. Accordingly, they are dependent upon different issues, for example, illnesses since they don't put stock in western medications. Question two: To help uncle Bob from the grievances of the partners on account of missing from work as often as possible, the help laborer can request that Bob make a calendar on the particular days that he will serve the network and the days he will be coming to work. Furthermore, the care staff can ask uncle Bob to address the administration of the association that he works for with the goal that they can consider the issues the network experiences and his job in the network (Earl and Taylor, 2015). Question three: The association can bolster Uncle Bob for his job as a conventionalist and network laborer by having others to remain in his place when he is called by the network to work with the goal that the impact of his nonappearance isn't felt by different partners (Epstein et al., 2014). Also by utilization of uncle Bob as a network conventionalist, the association can present wellbeing support and different ventures that could diminish the neediness levels of the Aboriginals in this network. Question four: The preparation suggested for the staff of this network association would incorporate the part of cooperation, comprehension and persistence to their partner uncle Bob. The staff likewise should be imaginative enough and perform different jobs that are fundamental however not allocated to them to help the network. Question one: It would critical to make the associate colleague to comprehend that in the cutting edge world the social convictions ought not persuade the person in question to leave the place of employment (Kelaher, 2014). The facts confirm that every individual should settle on their own decision and not be persuaded by others. At the working environment, being an Aboriginal doesn't make a difference however the aptitudes that the network colleague conveys are the most pivotal. Question two: the work environment practices to have the option to cause the staff to feel socially safe are: being receptive, perceiving just as staying away from generalizations in the network and comprehension around ones culture and its impact to support conveyance (Garca-Pealvo et al., 2014). Question three: The arrangement of comprehensiveness for all workers just as the crowd. For this situation, the association needs to recognize the contributions of the considerable number of representatives regardless of whether they are Aboriginals of Islanders. This is probably going to cause each representative to feel at home and acknowledged. Question four: Cultural security would guarantee that no worker is attacked by representatives from the opposite side of the network (Hopkins et al., 2016). Social security guarantees that the social contrasts and needs of the customers are viewed as when offering the administrations. Social decent variety is vital at the work place whereby everybody centers around the yield and not the way of life. This includes welcoming the Aboriginals into the group exercises of the Islanders and the other way around. Reference List Asan, O., Young, H.N., Chewning, B. what's more, Montague, E., 2015. How doctor electronic wellbeing record screen sharing influences patient and specialist non-verbal correspondence in essential consideration. Persistent training and directing, 98(3), pp.310-316. Duke, C. also, Taylor, P.,

Yes, I am still alive

Yes, I am still alive Well, I spent my 4th of July in Plymouth with Adams family and my family, and we had a lovely time. I made snickerdoodle cookies and blueberry pie for the familys annual gathering, and Adam and I made our special recipe (read: something that we invented one night because we were dying of hunger) feta chicken, and our friend Mark 07 manned the grill. Adams family is Portuguese, so they make linguica dogs for the 4th. They actually do make some regular hot dogs now, but thats only because of the horrified look on my face in 2004 when I realized that there were no hot dogs on the 4th of July. The look of horror prompted Adams mom to ask me what kinds of ethnic foods my family makes. Ethnic foods? The most exotic place anybody in four generations of my family came from is Indiana. (I think I said candy buckeyes, which are not ethnic so much as delicious.) After the giant food extravaganza (and after a somewhat violent game of monster badminton), we headed down to the Plymouth waterfront for the fireworks. Usually we sit up on a hill in the middle of an 18th-century graveyard, but this year we decided to go down to the breakwater instead. I was kind of sad, because I like sitting in the graveyard it makes me feel all historical. Adam is totally over the whole Plymouth history thing (I guess thats what happens when you grow up there), but I cannot get over how cool it is that the Pilgrims might have gotten off their ship at the exact place that I was watching the 4th of July parade almost 400 years later. This is my family and Adams family at the fireworks last year. Can you tell which ones are related to me and which ones are related to him? (I think this is a hard question. Maybe I am wrong.) Adam, Mark, and I drove back to the city early yesterday morning, and Adam and I went to work for about a half-day before taking our bunny, Abby (full name: Princess Abigail Hops OHoulihan Woodworth), to the vet for her first check-up. She is in excellent health, I am happy to report, although she doesnt like riding in the car at all. And now I really have to stop wasting time on the internet and get back to writing my paper. Im drowning in lab notebooks EDIT: Ooh, and happy anniversary to my blog! Questions 1. Anonymous asked, Hi, Im a member of the class of 2010, and I was wondering if there is a Carvel ice cream place near MIT Well, the easy part first the Star Market just north of campus (behind Random Hall) sells Carvel ice cream cakes. Thats just a quick walk from anywhere on campus, no public transportation necessary. For a Carvel ice cream store, youre going to have to T it up a little bit. The closest store is in Malden, about five miles away. To get there, youd have to take the Red Line inbound from Kendall to Downtown Crossing, then switch to an Orange Line outbound train and go to the Malden Center T stop. The store is about a mile and a half from the station, so you could either walk or take the #105 bus. (I will note that this trek would not be considered particularly bizarre my friends and I have gone to nearby Everett on special occasions for fresh Krispy Kreme donuts or for Phil 05s 21st birthday party at Chuck E. Cheese.) 2. Elizabeth wrote, Ive been reading about this cool new feild called neuroengineering Is anyone at MIT researching that? I was just wondering, because I think brains are cool :) Haha, I am just going to blindly point you at the Biological Engineering department, because to be honest, I am puzzled by the distinctions between all the different combos of biology + engineering that everybody always talks about. Suffice to say that majoring in BE at MIT (and taking classes in/doubling in brain and cog sci) and doing research in bioengineering/neuroengineering would be excellent prep for a PhD program in neuroengineering my friend Stephen 05, who majored in biology with several EECS classes on the side, is now getting his PhD in a neuroengineering lab at Stanford.

A Brief Note On The City Of Mumbai - 886 Words

The city of Mumbai is the largest city in India, with a population of roughly 19.3 million people (World Population Review, 2014). One reason that Mumbai has grown to such extent is its convenient location. Located on a peninsula off the west coast of India and boarding the Arabian Sea, Mumbai has easy travel access to the Middle East and inland India (Earth Explorer, 2015). The Mithi River flows through the heart of the city and connects into Mahim Bay, which provides further transportation capabilities for those in the area (2015). Both Powai and Vihar Lake are located further inland and provide drinking water for the people of Mumbai (â€Å"Mumbai†, 2014). North of Vihar Lake is Sanjay Gandhi National Park, the world’s largest national park, which is a preservation of forest area that covers 104 square kilometers (Mehta, 2013). This national park is not only rich in resources and biodiversity; it also is a popular tourist area that has about 2 million annual visitor s (2013). In addition to the thousands of plant and animal species that live in this forest area, such animals in preservations include panthers, antelope, moose deer, wild bears, monkeys, leopards, tigers, etc. Mumbai has a tropical wet and dry climate that does not fluctuate much throughout the year (Pacione, 2006). Average temperatures typically range between 60-100 °F year round (2006). From January through May and October through December, Mumbai experiences dry weather with little rain. Monsoon season lastsShow MoreRelatedTheories about Strong Deisgn2642 Words   |  11 Pagesthoughts as a main priority to tackle the issues of purchasers is the way to evade a powerless outline. This is the most crucial part of propelling an item in the business. The value marked on to an item needs to experience some extremely critical notes, for example, esteem for cash and cost in the closely competitive business. 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Suppose you obtained a list of all bars/clubs in MUMBAI. One way to get this would be to randomly sample 300 bars and then randomly sample 2 employees within each bars/club. This is an example of cluster sampling. Here theRead MoreE Matrimonial Sites9396 Words   |  38 Pagesmarket-penetration pricing as the wedding market is highly price sensitive and the final prices would be based on the Psychological pricing so as to relate to the auspiciousness of wedding occasions in Indian culture. Shubham promotional mediums would include HT City, yahoo website, Local cable channel and Theatres and the investment in these sectors would vary from time-to-time. On the other hand, our distribution network would include our website, www.shubham.com, 3 Shubham centers and our internal TelemarketingRead MoreIndian Telecom Industry - Microeconomic Perspective10637 Words   |  43 Pagestelecommunications services, its efforts were seen as insufficient. Initial steps towards corporatisation saw the creation of Mahanagar Telephone Nigam Limited (MTNL), which started offering basic fixed services in Mumbai and Delhi in 1987. MTNL still holds a monopoly in those cities, where DoT/DTS is not present at the local level. MTNL is wholly owned by the Government of India and the DoT. Videsh Sanchar Nigam Limited (VSNL) was set up in 1986 as the monopoly operator for international gatewayRead MoreOrganisation Study of Acc Cement14377 Words   |  58 Pagesconsolidation is expected in the sector at a slow pace, but big-ticket acquisitions. Some plant that are shut down or are in bad hands may finds takers in big players, something that is being talke d about for quite some time. But moat attractive coma cities have been already bough, according to analysis. Moreover, Major cement companies in India 1.ACC 2.Gujarat Ambuja Cement 3.Ultratech Cement 4.India Cement 5.Grasim Industries.

U.s. Health Care System - 1842 Words

In the United States, coverage and reimbursement of prescription drugs are the responsibility of both public and private payers, as opposed to European countries where coverage and reimbursement typically occurs through publicly financed national healthcare systems. CMS, the largest public payer, provides coverage for the vast majority of prescription drugs once they earn approval from the FDA. Prior to making coverage decisions, European jurisdictions typically require that high-risk, innovative, or costly devices undergo a health technology assessment. 2. Healthcare debt is the number one reason cited by people filing for bankruptcy. The number one cause of bankruptcy in the United States is medical debt. That statistic by itself should raise a big red flag that the industry is out of balance. This should come as no surprise to anyone—42% of American families report that it is very or somewhat difficult to afford health care. With the exception of Singapore, the U.S. health care system is arguably the most unfair health care system, with consumers who are poor or ill with chronic illnesses paying a high share of their income for medical care. 3. Healthcare spending in America is a higher percentage of our GDP than any other developed country. The Government Accountability Office is concerned that this lack of transparency â€Å"raises questions about whether hospitals are achieving the best prices possible.† Hospitals are sometimes prevented from knowing what ratesShow MoreRelatedU.s. Health Care System1329 Words   |  6 PagesContrast U.S. Healthcare Policy Compare and Contrast U.S. Healthcare Policy Shaquita Jefferson MHA 620 Dr. Rhonda C. Hatfield August 10, 2015 The Canadian system is often considered the model for the U.S. health care system. 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Striving for a First Class Restaurant Experience Free Essays

No matter what type of business you have it is imperative to command a well educated staff who understands the importance of service excellence with every last interaction with the customer. Service excellence as it relates to the restaurant industry is a requirement since there are so many areas in which perfection is an expectation of the experience. These areas include but are not limited to customer service, education and appearance of your staff; as a subset this must include a certain level of enthusiasms, and always meeting and exceeding customer expectations. We will write a custom essay sample on Striving for a First Class Restaurant Experience or any similar topic only for you Order Now This is not limited to face to face interactions but it also includes the appearance of the establishment, the quality of the food, and the hygiene used to prepare the selections. It doesn’t matter how flashy your ads are, or how attractive your staff appears if the customer leaves feeling unfulfilled at the end of the experience. â€Å"†¦there are some basic truths about service. First, it’s always defined from a customer’s perspective, never from ours.† (http://waiterbell.wordpress.com/2006/05/17/article-service-the-real-product-of-your-restaurant-you-know-it-so-do-your-customers/) This statement couldn’t drive home the point any more clearly. That is why it is so essential to train all staff employees in a consistent and engaging manor, while giving them some ownership of the corporate mission, and philosophy. It has become to regular of a process in this day and age of fast food giants, to want the customer in and out of the establishment as soon as possible with no regard to there lasting impression of the service. To mention a few chains, that I personally find less than delectable, such as the infamous McDonald’s who has allowed the quality of their food slip along with the comprehension of their employees. So much for service with a smile, most times you will find a miserable individual behind the counter with a distinct lack of enthusiasm waiting for their shift to be over. On the other end of the spectrum you find establishments such as The Cheese Cake Factory where service excellence is reflected through there training allowances. â€Å"†¦The firm spends an average of $2,000 on training per hourly worker each year. Everyone within the organization benefits from training and development initiatives.† They have truly set up policies to live by, which gages their turn over rate as a return on there investment. They are about fifteen percent below industry standards which currently hovers around 106% turnover. The key to having motivated employees and helping them to understand that they are part of something bigger comes first with the managers recruited. â€Å"†¦Most managers think that employees are motivated solely by money. But research shows that intangible items — such as appreciation for doing a good job, open communication and involvement in decision-making — often play a more crucial role in employee motivation.   These non monetary recognitions help to promote confidence, and ownership in the company as it relates to on going service expectations. In order for people to improve or get better at there jobs they must have regular feedback as to a â€Å"job well done† or needed improvement in certain areas. From a managers perspective it comes down to the definition of clinical insanity â€Å"doing the same thing and expecting different results.† A good manager knows how to motivate their employees, and will recognize opportunities to get different personality types to open up, and perform at their best. Involvement in decision making policies is another way to motivate employees, giving them an active role in when changing corporate infrastructure, makes them feel as if their opinion matters. Not only will most people with ambition jump at the change to take on additional responsibility but it will also create a forum to recognize other management abilities already with in the organization. This forum will also allow for individuals to communicate openly with regards to there feelings about management, and where improvements could be made to the entire system. It easy for the â€Å"higher ups† to get disconnected with the flow of day to day operations, and for them to loose contact with there ever changing customer, with ever changing needs. Keeping an active pulse on these issues will allow for efficient adjustments to these changes, and a distinct competitive advantage. When talking about learning curves and on going education it is important to work with every individual inside of the organization, from the cooks to the managers. The frequency of the training sessions is a delicate line that must be addressed carefully. It is important to take the staffs availability, relevant changes to corporate processes, along with varying levels of learning abilities into consideration when outlining the training schedule. These factors are important because you do not want to spend to much time training those who already understand, while neglecting those that may require more a more detailed explanation. â€Å"Waiters, waitresses, chefs, and fast-food workers demonstrating potential for handling increased responsibility sometimes advance to assistant manager or management trainee jobs. Executive chefs need extensive experience working as chefs, and general managers need experience as assistant managers.† This is especially true for established businesses that need to keep the same quality expected from the presentation, to the ingredients. It is very easy to look towards cutting corners, and saving pennies when sales decrease, or when operating cost rise. This is more of a question when, and having strategies in force to circumvent these changes allow for longevity, and continued success. For this success to continue the training systems, and corporate philosophy must have exceeding expectations build into the employees requirements. â€Å"THE contented woman, savoring Marko’s warm bread, stopped in mid-bite, looked puzzled, turned to her tablemates and asked ‘Why didn’t I ever know this restaurant was here?’† Awe invoking service is a difficult task to attain especially when the customers perception of these services is becoming more and more expected. If this same awe invoking service is seen on a regular basis, then steps must be taken to bring the â€Å"awe factor† up a degree as time passes. If a customer is used to outstanding service and that one time receives a less than stellar dining experience the repercussions could be staggering. Bad news travels ten times faster and farther than good news, and that hard earned reputations could go right out the door with that one instance. In closing knowing all the techniques to provide a professional level of service in the industry is not enough to keep the business running. It also requires a clear understanding of the foundations of good service and developing the staff and management to best to fit in the restaurant, and the customer. The key is to maintaining the most professional service of any kind and learning the consequences of not having the power of good service. How to cite Striving for a First Class Restaurant Experience, Essay examples

Development of New Efficient Refineries in the Middle East and China

Question: With the development of new efficient refineries in the Middle East and China, Western Oil companies are selling off their existing refining capacity. Explain why this is occurring and what are advantages could accrue to petroleum business from these de mergers. Answer: Any business venture revolves around two things. The running cost and making a profit down the line. As expected the advent of new efficient refineries in the Middle East and China, Western Oil Companies are either selling off their existing refining capacity or scaling down the production cost and overall production of crude. The main reasons for such steps are understood from a very simple logic. Cost of labour and operational cost plays a big role in deciding whether a venture is worth or not. Along with this the development in the field of non-conventional energy all across the world is another factor which is playing a role in deciding whether to run an oil field which is not a very profitable from production, transportation and crude oil price indicators. If the same production level or little less than these oil fields could be maintained with much more efficiency then the overall cost of production could be scaled down and profit margin could be pushed as well. The latest fall in crude oil price is again played a deciding factor and to break even from this price slump Companies definitely needs alternative oil field option to overcome future shock. Question: Critically appraise BPs decision to focus on non-renewable energy against those oil companies which have invested in solar, wind and other diversified energy sources. Answer: British petroleum decision to focus on non-renewable energy compared to other companies which are delving more into solar, wind and other diversified energy source investments is mainly due to profitability issue. After 40 years of casual approach to renewable energy research work BP finally took a call and withdrew from the field of renewable energy source. One of the main factors which played a role in taking this decision was the technological advancement China has made in the field of photo voltaic cells and the cost of production. After the Texas City refinery debacle and the aborted tie up with Rosneft, Russia, British Petroleum didnt want another setback in solar panel business mainly because of the competition from China in the production of cheapest solar panels is now hitting below the belt. BP decided to quit before its too late for them to recover and in any case the skeleton presence was merely to maintain credibility in the field of beyond petroleum. BP once controlled 80% of the oil fields around the world but now it has only 10% stake and as Oil companies need to make a lot of money to maintain their reserves replacement as well as to pay the huge dividends to the investors BP could not but get back to its core business activity. The tiny fraction expenditure of capital that BP invested in renewable energy was never good enough to compete against cut throat price deliverables of solar panels from China.

Waiting for Superman free essay sample

I was crying because there was no one coming with enough power to save us. † Just as many children look up to fictional characters such as Superman, parents rich or poor, look up to our school system to educate their children. However, too many of these parents are beginning to realize that proper education, like Superman, is nonexistent. In Waiting for â€Å"Superman,† Davis Guggenheim addresses the teachers union about the failing public school system in America. Through the use of ethos, anecdotes, statistics and visual and audio elements, Guggenheim attacks a problem too precious to let slip through our fingers. Davis Guggenheim is a father. A father who chose to put his children into private education, but with good reason. He has experienced the public school system and how it’s teachers operate first hand. In 1999, he produced a documentary about these teachers, so he knows what conditions he is working with. We will write a custom essay sample on Waiting for Superman or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page This is a key component of Guggenheims ethos since he has the bias of a father who wants proper education for his children just as most other fathers would. He builds upon this by featuring well known, powerful people into the documentary. These people include: Geoffrey Canada, Michelle Rhee and Bill Gates. Each adds their opinion to the subject. Geoffrey Canada is an educator who admit evens his first few years of teaching were rough. Because Canada states this, the audience is reassured that he knows what it takes to be a successful teacher. What better way to address the teachers union about the importance of high performing teachers than with a high performing teacher? Then there is Michelle Rhee. Rhee was the 7th new chancellor for the Washington D. C. public schools system in 10 years and claims she â€Å"knows they’re [kids] getting crappy education. † Her approach to changing the school system is more harsh than Canadas, but Rhee’s views are still important. By including a more political view of the problem, Guggenheim expresses his understanding of the multiple components that come with trying to solve it. And of course, we can’t forget Bill Gates. In fact his view may even have the most impact of all. Bill Gates is rich, extremely rich. He may have dropped out of Harvard University, but he’s rich. So it may seem senseless to include him in a documentary that is trying to prevent drop outs right? However if Gates was able to drop out of a prestigious college and then go on to be the second richest man in the world, what does that say about education? Perhaps if every child was given the opportunity to receive the same education Gates had, by the next few generations the U. S. could be spewing with millions of â€Å"Bill Gates† ready to become billionaires. These three individuals are great components that establish a strong sense of ethos for the film, but the personal stories of the five families’ struggles are what truly making it moving. Guggenheims use of pathos in the film is horrible. Horrible in the sense that the audience is sucked into a black hole of empathy for these five families. There is Anthony the boy who lost his father to drugs. Bianca, the little girl who couldnt graduate. Daisy, the girl who has the brains but not the school. Francisco, so adorable it breaks you’re heart he can’t receive proper education. Emily, the one who is almost out of time. It’s not a coincidence all of these children have at least one challenging condition they live with everyday. Nor is it coincidence that every single one is so darn cute. Guggenheim uses this pathetic appeal to his advantage causing the audience to empathize. Near the very end, Anthony is asked why he wants to get accepted. â€Å"I want my kids to have better than what I had I wanna go to school. † This one clip sums up a kids view of not being educated. It shows they are being forced to grow up because of the conditions they live in. With this, Guggenheim implants a gut-wrenching feeling about how terrible our country is for depriving these children from perhaps the one positive alternative in their lives. Once he has filled your brain with these array of emotions, Guggenheim humorously â€Å"enlightens† the tone with statistics. In many different parts of the film, Guggenheim takes a break and turns to cartoons to explain specific topics and other stats about our school systems. Some of the most important argumentative cartoons is about tenure. He first includes clips from The Simpsons and also School of Rock just to show how completely outrageous the idea of tenure is. These are comic relief, but there is a subliminal message. Each clip includes a teacher sitting back, telling the kids to teach(tend) to themselves and of course the kids do nothing. This symbolizes that as long as the U. S. continues to accept and protect crappy teachers, schools will produce failing students. Another tenure related cartoon was about â€Å"the lemon dance. † It includes characters with bodies of a teacher but the head of a lemon dancing around from school to school getting thrown out do to their lack of teaching skills, only to end up in another school where he cycle starts over. Again, Guggenheim uses this to mock the ridiculousness of tenure since it essentially causes â€Å"the lemon dance. † Parents wouldn’t allow their child to eat a sour lemon, so why should a lemon be able to teach, or in this case dance? All of these elements are like the leather pieces of a shoe. Sure, they look nice alone, but a shoe is only a shoe if the laces are tie d. Like laces filling the holes in those shoes, the visual and musical effects in the film create a huge emotional impact. As mentioned before, Guggenheim’s use of anecdotes is key. With these personal interviews, the camera angle is neither above or below the subject. It is a dead center, close-up view of raw emotion. This allows the audience to feel as if they are in a one-on-one conversation with the parents or children . So you can sense every flinch of pain, every hint of sadness in all of their voices and facial expressions. Guggenheim also makes effective use of â€Å"B† roll in the film. Often when he is narrating about the schools or family conditions, a school or neighborhood is being screened. The schools are completely run down and resemble miniature jail houses. The neighborhoods are also run down, lower income parts of town. What is interesting about this, is that in the first three minutes of the film Guggenheim drives past three public schools while taking his kids to their private school. Each public school is gated in, like a jail. Then the private school’s gate is wide open as if to symbolize an open pathway to a promising future. With this Guggenheim also has specific music selection including Green Day’s American Idiot representing America’s high ability to be over confident. He also includes the song Taking Care of Business as sarcasm to former presidents signing education reform bills. Which is ironic since the audience is well aware of the fact those bills definitely did not â€Å"take care of business. † Without the specific video archive and music selection, this documentary would only have been half-way effective and Guggenheim has realized there is already enough half-way effective products in our country. Davis Guggenheim has money. Davis Guggenheim has the privilege to choose. Davis Guggenheim chose private education for his children. Waiting for â€Å"Superman† immerses our population into the lives of those who don’t have the money or the choice to provide their children with proper education. Strong, emotional use of ethos, personal anecdotes , statistics and visual musical effects pulls Americans through the painful reality that our schools are failing students, failing our future. â€Å"Our system is broken and it feels impossible to fix but we can’t wait. The steps are simple. † Thanks to the work of Davis Guggenheim ,our country may finally start to realize that the future can’t be placed in our hands if we aren’t taught how to use them.

clockwork orange essays

clockwork orange essays Stanley Kubrick's A Clockwork Orange, which was adapted from Anthony Burgess's novella, is referred to as an example of "ultraviolent" text. This film should not be viewed as pornographic or lewd, as it has been seen in the past, but should be seen for it's artistic value. Often times the viewer of the film sees only what is place directly in front of his/her eyes. Dissecting A Clockwork Orange would be beneficial to the watcher because it is one of the most artistic films in it's time. The idea of a clockwork orange is to raise moral issues of a human being. Many times this theme is overlooked while watching the movie. Anthony Burgess explains the defintion of a clockwork orange as well as the theme of his novel in the preface he published in modern american texts: "...a human being is endowed with free will. He can use this to choose between good and evil. If he can only perform good or only perform evil, then he is a clockwork orange meaning that he has the appearance of an organism lovely with colour and juice but is in fact only a clockwork toy to be wound by God or the Devil or (since this is increasingly replacing both) the Almighty State. It is as inhuman to be totally good as it is to be totally The scenes are constructed in a musical-esque ideal. The violence is choreographed to music. In contrast to most controversial movies, we see these heinous acts performed by Alex, the protagonist, as art in motion and, in some cases, even feel appreciation for them. The viewer never sees the outcome of his victims. We never see how Alex has affected them. Violence is made light of in this film until it turns on Alex. Then the viewer sees how violence can affect one person, Alex. The viewer has connected with Alex throughout the entire film, so when this occurs we feel hatred for the An eye motif is dominant throughout the film and makes prolific use of close...

The Hairy Ape Essay Example | Topics and Well Written Essays - 500 words

The Hairy Ape - Essay Example Yank grew up in an impoverished lower class family. From his accounts, he had a painful childhood. His parents would make him attend church every Sunday though. His father, working at the shore, was abusive. He grew up seeing his parents fight regularly that when his mother died from alcohol withdrawal relapse, he left home to evade the punishment he suffered. Due to lack of education, he is trapped in a social system amid the rising industrial revolution that he had to toil hard as a fireman/stoker in the transatlantic ocean liner for a measly wage. But he feels himself to be superior to others and confident due to his strength and his view that his effort makes the ship run. He defends the ship as his home. Yank met Mildred when she visited the ship’s boiler room while docked in Lisbon. The brute and hairy appearance of Yank disgusted Mildred and called him â€Å"hairy ape.† Yank is enraged when Mildred was frightened and disgusted of him. He realized that his physique to which he is boastful is loathed by others. Overcome by confusion, he struggles to find answers. He was traumatized and searched for his identity and belongingness. Yank became aware of the differences in the social class with Mildred’s reaction. His desire to get revenge with Mildred spread to the steel industry (owned by Mildred’s father) and the whole bourgeois class. When he said that others do not belong in society, he is actually expressing his own alienation. He feels strong when he â€Å"belongs.† Thus, when Mildred, the other ship workers and people on 5th Ave. rejected him, he felt weakness. On the larger analysis, Yank wants to redefine the social structure and belongingness in society. He â€Å"belongs† to the ship being useful to it just as the ship workers who run the ship. Meeting Mildred presented to him a new reality that he cannot seem to fathom and belong. After a series of rejection, he sought out where he belongs. I prefer to watch or listen to drama or fiction that

Research Paper Example | Topics and Well Written Essays - 1250 words - 15

Research Paper Example This sense of comfort enhances the learning and cooperation of the children. Young children should be handling with care to ensure that they are not nervous in the class. To do this, the classrooms are painted and colored to make attractive to children. The classroom should also be neat and organized. A neat environment ensures that learning materials are place in their expected areas and hence accessible to the children. This also ensures that the children are safe and secure and can’t hurt them (p.2). There are various factors that affect the way children learn in the classroom environment. They include the child’s, family, community peer and how they relate with factors like social, emotional, cultural and intellectual factors. According to de Serf (2002), the family can affect the way children learn in classroom. a child whose parents are financially independent is very likely to have a good classroom experience as opposed to those whose parents don’t have the financial resources. This is because such parents can afford to buy books and reading materials to the young leaner. Consequently such a child will perform better because they have more resources at their disposal (p.2). Secondly, parents who spend more time with their children knows what is happening in their children’s life and will also e interested in knowing how they are performing in school. Consequently children whose parents spend quality time with them will tend to perform better in class since the parents provide the mentorship role to their children as opposed to the parents who don’t spend quality time with their children (De Serf, 2002, p.3). De Serf (2002), goes on to say that children who come from a family headed by a single mother and those which both parents are biological parents of the child are more likely to perform better than those which have step parents. This is because both parents provide stability to the child’s life.

Attitude Formation: Cognitive Consistency and Inconsistency

Attitude Formation: Cognitive Consistency and Inconsistency Minahil Meher Attitude Formation Many of our views are acquired in situations in which we interact with or observe the behaviour of others, called social learning. Such learning can be acquired through several processes, which in turn help us form attitudes. Classical Conditioning: Learning based on Association The evoking of an attitude by the association of an unconditioned stimulus with a neutral conditioned stimulus is the first process of â€Å"learning†; classical conditioning. When a stimulus that is capable of producing a positive response (U.S) regularly precedes a second stimulus (C.S), the first becomes a signal for the second. Advertisers and other persuasion agents have considerable expertise in using this principle to create positive attitudes towards their products. EXAMPLE: Marketing a new drink. Before Conditioning: Attractive Girls Positive Emotions (Unconditioned Stimulus) (Unconditioned Response) Drink’s Logo No Response (Neutral Stimulus) During Conditioning: Attractive Girls Positive Emotions/Attitudes Drink’s Logo (Conditioned Response) After Conditioning: Drink’s Logo Positive Emotions/ Attitudes (Conditioned Stimulus) As the Drink’s Logo is continuously being paired with images of attractive girls, positive attitudes will be developed within the target population. Classical conditioning takes place best in social settings where an individual’s close ones are concerned, thus helping form attitudes. A young child sees her mother frown and show other signs of displeasure and discomfort in the presence of a particular societal or religious class of people. At first the child is neutral towards the presence of these people as she/he is unaware of their distinct characteristics e.g. skin colour, type of clothes, language etc. The child at this point has not yet learned to categorize these variations in terms of group membership. However, once these cues are paired repeatedly with the mother’s negative emotional reactions, classical conditioning occurs, and the child then gradually begins to react in a similar fashion as her mother in the presence of the particular set of people. This usually takes place on the unconscious level i.e. the child may not have conscious access to the role that mother’s changed emotional reactions pla y on the formation of a negative attitude. As a result, the child acquires a negative attitude that is generalized to members of that group as a whole. Subliminal Conditioning: According to a study by Krosnick et. al. (1992, as cited in Baron et.al. 2010), individuals can often form an attitude without being aware of the stimulus responsible. Students were shown photographs of a stranger engaging in a grocery store or walking into her apartment. While viewing these photos, other pictures; associated with either positive or negative feelings, were exposed for brief periods of time. Participants who were exposed to photographs that induced positive feelings (e.g. laughter, newly wed couple) liked the stranger better than participants who had been exposed to photos that induced negative feelings (e.g. open-heart surgery). This for of attitude formation is known as subliminal conditioning. Mere Exposure: This refers to having seen an object before, but not remembering having seen it. This too results in attitude formation and its effects on attitudes are stronger as the stimuli are perceived consciously rather than subliminally thus, conscious memory of the stimuli is not required (but conscious exposure is). Alzheimer patients, who cannot not memorize the stimuli, are seen to form new attitudes on the basis of mere exposure to certain stimuli. Instrumental Conditioning: Rewards for the â€Å"Right† Views. We can acquire an attitude toward our classes and jobs through instrumental conditioning i.e. learning based on direct experience with the object on the basis of rewards and punishments. If an individual experience rewards related to some object, his/her attitude will be favorable. Thus, if their work provides them with good pay, a sense of accomplishment, and compliments from co-workers, their attitude toward it will be quite positive. Attitudes that are followed by positive outcomes tend to be strengthened and are likely to be repeated, while attitudes that are followed by negative outcomes are weakened so their likelihood of being expressed again is reduced. The rewards given to individuals during such conditioning, in a social context, are usually in the form of psychological acceptance. That is why it is seen that most children express political, religious and social views that are highly similar to those of their parents and other family members, until the teen when the peer influences become especially strong. EXAMPLE: Positive/Favorable Attitude toward alcohol consumption (Teenage). Before Instrumental Conditioning: Alcohol Consumption Negative (Behaviour) (Attitude towards it) Peers provide IF Alcohol Consumed: Social Acceptance/ Status (Reward Given) After Instrumental Conditioning: Alcohol Consumption Positive (Behaviour) (Attitude towards it) This shows that if someone rewards a behavior, even if the behaviour itself is wrong, it is more likely to be repeated as it is strengthened – it is the â€Å"right† view in the opinions of those who are in favor of alcohol consumption. As adults, we may be aware that different groups we belong to will reward or punish us for expressing support for a particular attitude position. We may even find ourselves expressing one view on a topic to one audience and another view to a different audience. A relevant example would be the upcoming Elections ’13 of Pakistan i.e. they depend on a candidate’s success at delivering the â€Å"right view† to the â€Å"right audience†, and so may be perceived as shifting their responses to accommodate the views of different audiences rather than taking a firm stand on anything. This shows that they alter their attitudes just to gain rewards from people (votes). This however, can also be applied to the voters who will change their views or attitudes of voting for a particular party on the basis of the rewards in store for them e.g. financial benefits, technological advancements etc. Observational Learning: Learning by Exposure to Others Attitudes can form also in the absence of direct rewards for acquiring or expressing those attitudes through the method of observational learning or vicarious learning; when individuals acquire attitudes or behaviors simply by observing others. According to Myers and Caniglia (2004, as cited in Delamater Myers, 2011) the media provide interpretive packages or frames about an object that may influence the attitudes of viewers and readers. By portraying events and actors in certain ways, TV news, news magazines, and newspapers can produce cognitive images of a racial group as being volatile, dangerous, or unreasonable that in turn produce negative attitudes. A common example is that of how Muslims are shown on international television; as terrorists, instilling within the international audience that all Muslim’s are terrorists even though they may never have actually been in direct contact with them and yet develop a negative attitude towards them. But why do people adopt the a ttitudes that they hear others express or imitate the behaviors they observe in others? Social Comparison: This refers to our tendency to compare ourselves with others to determine whether our view of social reality is correct or not, as we often adopt the attitudes that others hold. An individual is then seen to adopt the attitude position of those they see as similar to themselves and not of those they consider or see as dissimilar. An 18 year-old girl is more likely to look at another 18 year-old girl to adopt a clothing fashion or be up-to-date with the latest trends rather than a 50 year-old woman who isolates herself from societal values. Similarly if a teenaged boy wants to know about the latest games to play on his Xbox/PS3, he will more likely observe ‘gamers’ rather than non-gamers also, if we go deeper, he will observe gamers who play the same kind of games as him; same genre of games. Reference Groups: A reference group consists of the people an individual values and prefers to identify with, who they look up to when adjusting and forming their attitudes. The adoption of an attitude thus depend on extend to which an individual identifies with the group advocates the formation of an attitude or the change. This may apply to making small purchase decisions; which brand of sunscreen to buy, as well as forming attitudes about other groups of people; whether a new social group is positive or negative. According to a research it has been proven that if your reference group holds negative views about a new social group we have never been in contact with, we are more likely to form the similar negative attitude towards them despite not knowing them at all. Not only this but we ourselves expect to be influenced by those who we consider as similar. Example: University students being given a lecture on AIDS and the hazards of unprotected sex are more likely to be influenced by the attitude or views of the speakers if they are also university students, like themselves. Cognitive Consistency/Inconsistency Consistency among a person’s cognitions i.e. beliefs and attitudes is widespread. If you have liberal political values, you probably favor medical assistance programs for people living in poverty. If you value equal rights for all persons, you probably support affirmative action plans. The observation that most people’s cognitions are consistent with one another implies that individuals are motivated to maintain that consistency. Several theories of attitude organization are based on this principle. In general, these cognitive consistency theories hypothesize that if an inconsistency develops between cognitive elements, people are motivated to restore harmony between those elements. Balance Theory: Social balance theory as proposed by Fritz Heider (1946) is the theory that people strive for cognitive balance in their network of likes and dislikes. According to the balance theory, an imbalanced state is one in which two of the relationships between elements are positive and one is negative or in which all three are negative. This theory can thus be used to explain our attitudes and anxiety related to people we know, and consists of three possible states: Balance: When the person/people we know have the same attitude as us. Imbalance: When the person/people we know hold a contradictory attitude to ours. Non-balance: When the person/people we don’t like hold a contradictory attitude to ours. Example: Consider Fatima and Bilal, who are seniors in college. They have been going out together for 3 years and soon want to get married. Bilal is thinking about going to law school. Fatima doesn’t want him to stay in school after he gets his bachelor’s degree. She doesn’t want him to go to school for 3 more years, during their starting years of marriage. Bilal feels strongly about Law School (Positive Attitude). Bilal loves Fatima greatly and so does she (Positive Attitude). Fatima doesn’t want him to go to Law School (Negative Attitude). Thus there is an imbalance that needs to be restored. There are three basic ways to do this: First, Bilal may change his attitudes so that the attitude status (negative or positive) of one of the relations is reversed. For instance, Bilal may decide he does not want to attend law school (Positive to Negative). Alternatively, Bilal may decide he does not love Fatima (Positive to Negative), or he may persuade Fatima it is a good idea for him to go to law school (Negative to Positive). Each of these involves changing one relationship so the system of beliefs contains either zero or two negative relationships. Bilal can restore balance by changing a positive or negative relation to a null relation. Bilal may decide that Fatima doesn’t know anything about law school and her attitude toward it is irrelevant. Third, Bilal can restore balance by differentiating the attributes of the other person or object. For instance, Bilal may distinguish between major law schools, which require all the time and energy of their students, and less prestigious ones, which require less work. Fatima is correct in her belief that they would have to postpone marriage if he went to Yale Law School. However, Bilal believes he can go to a local school part-time and also work and maintain a marriage. Balance is usually restored in whichever way is easiest. If one relationship is weaker than the other two, the easiest mode of restoring balance is to change the weaker relationship. Because Bilal and Fatima have been seeing each other for 3 years, it would be very difficult for Bilal to change his sentiments toward Fatima. It would be easier for him to change his attitude toward law school than to get a new fiancà ©e. However, Bilal would prefer to maintain their relationship and go to law school. Therefore, he may attempt to change Fatima’s attitude, perhaps by differentiating the object (law schools). If this influence attempt fails, Bilal will probably change his own attitude towards law school. Cognitive-Dissonance Theory: Whenever we make a decision, there are some cognitions; attitudes, beliefs, knowledge, that are consonant with that decision, and other cognitions that are dissonant with it. Dissonant cognitions create an unpleasant psychological state that we are motivated to reduce or eliminate. Whereas balance theory deals with the relationships among three cognitions, dissonance theory deals with consistency between two or more elements (behaviors and attitudes). There are two situations in which dissonance commonly occurs: After a decision. When one acts in a way that is inconsistent with one’s beliefs. Post-decision Dissonance: After one has made a decision. Example: Sajid needs a job in the city to earn money for his family. Having made the choice, Sajid is experiencing cognitive dissonance; a state of psychological tension induced by dissonant relationships between cognitive elements. Some decisions produce a large amount of cognitive dissonance, others very little. The magnitude of dissonance experienced depends in part on the proportion of elements that are dissonant with a person’s decision. In Sajid’s case, there are three consonant and only two dissonant cognitions, so he will experience moderate dissonance. The magnitude is also influenced by the importance of the elements. He will experience less dissonance if it is not important that he will seldom get a holiday, but more dissonance if spending time with his family is of great importance to him. A way of reducing the dissonance would be to emphasize more on the consonant cognitions and de-emphasize the dissonant cognitions. Counter-attitudinal Behavior: A second circumstance that produces dissonance occurs when a person behaves in a way that is inconsistent with his or her attitudes. Example: When a person who considers himself high in honesty is asked to lie. Jameel works as a sales man and is asked to lie to the customers about the quality of a certain product; asked to say it’s imported when it’s not. For every customer he convinces to make such a purchase, he receives extra money (apart from his basic salary). If Jameel actually lies to the customer, he will face dissonance as it goes against his attitude of being honest; behaviour is inconsistent with cognitions. The theory of cognitive dissonance, in regard to reducing the amount of dissonance being faces predicts that One will change their attitudes toward the tasks (like them better). The amount of change will depend on the incentive paid to tell the lie. Specifically, the theory predicts that greater attitude change will occur when the incentive to tell the lie is low rather than high, because one will experience greater dissonance under low incentives than under high incentives. References:   Baron, R. A., Bhardwaj. G., Branscombe, N. R. Byrne, D. (2011) Social Psychology  (12th ed). India: Dorling Kindersley. Delamater, J. D. Myers, D. J. (2011) Social Psychology (7th ed). CA, USA:  Wadsworth Cengage Learning.

Irish Restaurant Concept

Beverage Management Concept Name: Irish Restaurant Table of Contents: Introduction3 * Concept Development3 * Restaurant Concept3 * Vision, Mission, and Goal4 * Target market4 * Location and Demand Analysis5 * Degree of Competition6 The Restaurant8 * Food and Beverage Selections8 * Theme and Decorations9 * Point of Differentiation9 * SWOT Analysis10 Team Members12 Restaurant Menu13 HACCP-Based Standard Operating Procedures33 * Personal Hygiene33 * Receiving and Storing34 * Preparing and Cooking36 * Serving38 Exhibit39 References46 Introduction:The entire restaurant concept of this project has evolved from the idea of Traditional Irish Food. In general, Ireland is located in Western Europe and the capital city is Dublin. The country is surrounded by sea, making seafood relatively common in the Irish cooking. Well-known Irish food usually includes of Irish stew, bacons, and potatoes (Food & Drink in Ireland, 2009). Furthermore, the Shamrock symbol, Guinness beer and St. Patrick†™s Day are what people can recall when talking about Ireland. Concept Development: Restaurant Concept: Casual dining restaurantConcept Name: The Restaurant name is Clonalis, la maison d'Irlande or Clonalis, the Irish House. The Clonalis House (Exhibit 1) is actually a one of the Ireland’s tourist attractions because it is an ancestral estate, which encompasses a long heritage. The House is located in the suburb of Castlerea. The property was owned by the O’Conors, the direct descendants of Irish Connacht’s dynasty in the 12th Century, since 1878 for more than 1500 years. The House was the first mass concrete house built in Ireland and was associated very much with the Irish politics.Today the House serves the dual purpose of being one of the most important tourist attractions in Ireland and an accommodation for visitors. Nonetheless, the unique heritage and history of the Clonalis still remains. It is a major repository of correspondence, heirlooms, 600 year-o ld portraits of the O’Conors, and 7,000 volumes of historical literatures. Influenced by Italian style, the architecture allows light to come in that creates bright and warm family atmosphere (Clonalis House).Inspired by the Clonalis House, the Restaurant ambience will communicate family atmosphere by blending both traditional and contemporary designs to offer warming and relaxing tone. Further details of the Restaurant will be explained later in this report. Vision, Mission, and Goal: Vision Statement: To be the destination Irish restaurant in Geneva and to obtain a place in customer’s mind when it comes to quality food and relaxation. Mission Statement: Deliver excellent customer service and bring about ustomer satisfaction by providing quality traditional Irish food and warming and inviting atmosphere with a blend of tradition and contemporary vibe where customers can just sit, relax and enjoy the best of what Ireland has to offer.Goal: Establish strong brand positi on and obtain loyal customers to help the Restaurant breakeven within the first 6 months. Target Market: The Restaurant targets both male and female customers either local or tourists who are 30 to 55 of age with an annual income between CHF 60,000 and CHF 120,000. The primary target ranges within 5 km. adius; the secondary ranges within 20 km. and; the tertiary ranges more than 20 km. radius. Location and Demand Analysis: The Restaurant will be located on Place du Molard, Geneva. Why Geneva? Geneva is known for its richness and complexity of culture and people. According to Geneva Economic Development Office, more than 40% of Genevans are immigrants from somewhere else. Number of multinational companies as well as 24 international organizations, 200 diplomatic consulates, and 300 international NGOs are based in the city. This makes it a center of businesses, meetings, and conventions.Moreover, the city is very compact and the transportation makes it very easy to travel around. Beca use of its diverse environment, Geneva is the most ideal place to open an international food restaurant such as Irish restaurant. Moreover, it is easier to operate an Irish restaurant in Geneva than other cities in Switzerland. Employees in the city are also used to working with people from distinct backgrounds. Another benefit is that people in Geneva tend to equally accept other national customs as the local’s. It will be less difficult to promote international food in such city than those which are hardly exposed to multi-cultures.In fact, more than 1,200 cuisines are from all over the world (Republic and State of Geneva: Department of Economy and Health, 2009). Not only does Geneva have high potential demand due to its high traffic, but also it consists of many groups of people whom the Restaurant can penetrate. The demand of the Restaurant can be categorized into two groups, the locals and the tourists. To clarify each group, the locals are people who reside in Switzerla nd and the tourists are those who travel from other countries. Among the locals are many Irish people.Number of Irish associations, for instance the Geneva Irish Association and the Irish Folk, indicates that there are specific or direct groups of demand for the Restaurant. According to the Embassy of Ireland, 4,000 Irish citizens reside in Switzerland in 2008 and the number seems to be increasing annually (Flights of the Earls, 2009). Beside the locals are the tourists. More than 1. 3 million tourists visit Geneva in 2008 (Exhibit 2) (Geneva Tourism, 2009). Among these are business delegates who came to attend international conferences, which are held throughout each year.The monthly average tourist arrivals in Geneva are shown in Exhibit 3. Based on the information collected, it is anticipated that the average demand of the Restaurant composes of 40% locals and 60% tourists. Why Place du Molard? Place du Molard is located between Rue du Rhone and Rue du Marche (Exhibit 4), which a re the famous shopping streets in Geneva. Rue du Rhone is full of exclusive shops and brand names that target high-income customers such as Catier, Patek Philippe, Bulgari, and Louise Vuitton just to name a few.On the other end of Place du Molard is Rue du Marche, which is a traffic-free shopping street full of fashion, electronics, and several department stores (Geneva Destination Guide). These streets are one of the attractions of the city. People come here to relax, socialize, and spend money! Thereby locating the Restaurant between these streets will attract the demand from both sides, which match the demographic of the Restaurant’s target market. Besides those shopping streets are Cathedral St. Pierre, Jet D’eau, the Flower Clock, and Mesee International de la Reforme.These tourist attractions definitely are beneficial to the Restaurant location because they draw more potential customers. Degree of Competition: To analyze the degree of competition of the location, Porter’s 5 Forces framework (Porter's 5 Forces, 2007) is applied. The framework takes into consideration of five basic factors of the business: threat of substitutes, barrier to entry, buyer power, supplier power, and degree of rivalry (Exhibit 5). Threat of substitutes: Substitutes of the Restaurant are those that take away the Restaurant’s share of the customers’ pocket.Based on Exhibit 4, there are many other substitutes ranging from takeaways to fine dining restaurants that customers can choose from. These substitutes are both direct and indirect competitors that are represented by green dots. Moreover, as indicated in Exhibit 6, the two direct competitors are Spring Brother and Flanagan’s Irish Pubs. Both of them locate about 500 meters away from Place du Molard. However, they are pubs whereas the Clonalis, la maison d'Irlande is more like a casual dining restaurant. Therefore, based on this information, the threat of substitutes for the Restaurant is high.Nonetheless, looking at it from another point of view, it can be argued that when restaurants concentrate within the same area, it usually creates a pull of demand. Also, since there are already two Irish pubs in the area, it implies that there is demand for Irish food. Barrier of entry: This is to analyze how easy it is to open a restaurant in the area. It seems that the location is already full of restaurants and shops. Also there are other requirements such as cost of capital and regulations that need to be fulfilled to open a restaurant. However, it does not mean that it is not possible to open one.Therefore, the barrier to entry is moderate. Buyer power: The buyer power is the impact that customers have on the Restaurant. Again, there are many substitutes that customers can choose from around the area. However, at the same time, the Restaurant is dependent on wide range of customers, not only specific ones. Therefore, buyer power in this case tends to be moderate. Suppl ier power: Suppliers are those whom the Restaurant buys its supplies in order to operate the business. These may include equipments, decorations, and ingredient suppliers. The supplier power is low because the Restaurant can choose its suppliers for many sources.Degree of rivalry: Taking all the factors together, it seems like the degree of rivalry is moderate. Opening a restaurant in the specific location is not easy because it will need to compete with all the existing others; but on the other hand, it is possible to start up one. To survive in the market, the Restaurant needs to differentiate themselves from the others. These differentiations include the food; service style, atmosphere, and experience that the Restaurant offers to create values, which will be perceived by the customers. The Restaurant Food and Beverage Selections:Starters, main courses, and deserts are offered in the Clonalis, la maison d'Irlande. To reflect Ireland’s geographic, surrounded by the sea, the Restaurant’s menus compose a variety of seafood dishes such as crab, salmon, shrimp, oyster and mussels. Alternatively, the Restaurant will also offer lamb, beef and vegetarian dishes, which are well-known selections from Ireland. Besides the starters and main dishes are delicious Irish desserts to finish off their meals. To complete their courses, customers can choose to have wine, soft drinks, or hot beverages (Exhibit 7) that are carefully selected to match the dishes.Six white wines, three red wines and two Rose wines are well-paired with seafood and other dishes in the menu (Exhibit 8). Moreover, the Restaurant will as well make available for seasonal menus for winter (December to February), spring (March to May), and summer (June to August) (The Swiss Association for Quality and Management Systems, 2009). These dynamic menus are selected to match with seasonal temperatures and ingredients. They also create more varieties for the customers; for instance, the customers c an have Beef and Cabbage Rolls in springtime and Iced Red Fruits Hot White Chocolate Sauce for summer desert.The overall menu prices range from CHF 6. 00 to CHF 25. 00. Theme and Decorations: The overall Restaurant theme would be a mixture of traditional and contemporary designs while maintaining the sense of the Irish culture. As suggested by its name, the Irish Clonalis House will inspire the Restaurant design. The interior and exterior of the Restaurant will be decorated with warm pastel tones of green and yellow to give the sense of Irish sophistication and relaxation. The high ceiling and big windows will capture available light to aerate and brighten up the room.A medium-sized chandelier is hung in the middle of the room to moderately generate traditional and elegant ambience. Long curtains with pattern of lemon yellow and green of the Irish Elf flowers will make the atmosphere livelier. The wall will be decorated with oil canvases of the Clonalis House and its views, watercol or of Irish countryside, and replica portraits of the O’Conors, the property’s original owner, to blend the atmosphere with the history of the Clonalis House. In addition, shelves of books will be installed on one section of the wall to mimic the library in the Clonalis House.In addition, rattan tables and chairs with tables will be used to maintain wooden texture as the traditional Irish and at the same time soften the overall texture. Cushions and pillows will be placed on the chairs to make the atmosphere looks cozy. Also, every table will be embellished with soft-tone flowers to add colors, freshness and refreshing scent to the tables. Moreover, decorating plants will be added to modernize the overall atmosphere. (A reference picture is in Exhibit 9, which is similar to the Restaurant theme and decorations. Waiters and waitresses will be dressed in pastel light tuxedo-vest uniforms as to create a more sophisticated look (Exhibit 10). Point of Differentiation: Gener ally, traditional Irish restaurant settings are pub or bar with dark feature wooden furniture and dim or enclosed atmosphere. These Irish pubs usually concentrate on alcohol beverages and offer limited service level. As opposed to other existing Irish pubs in Geneva, the Clonalis, la maison d'Irlande offers customers a relaxing and warming atmosphere while enjoying quality traditional Irish food and elegant elements.Customers can expect a relatively high level of service at the Restaurant. All staff is trained to provide superior service in a friendly and professional manner. In addition, all traditional menus will be carefully decorated and served in white clean dishes. All of these will enhance the overall experience and impression that the customers will receive when dining at the Restaurant. In other words, the Restaurant is primarily selling relaxing and enjoyable experience SWOT Analysis: Strengths: * The Restaurant is situated in a very good location in Geneva, Place du Molar d.Thereby, the Restaurant is having a relatively high possibility to attract potential customers in this crowded area. * Focuses on providing Irish food with a different restaurant’s style, design and atmosphere. None of the existing Irish Pubs and Restaurants nearby does the same concept. * Offers relatively high service level that will meet or exceed customers’ expectation. * High quality of food and beverages. * The food price ranging from CHF 6. 00 to CHF 25. 00 appears to be of value in terms of food quality and services that customers can expect to receive from the Restaurant. Weaknesses: New to the market therefore, it requires a certain period of time to gain customers’ awareness and the Restaurant’s reputation. * Lack of restaurant experience in the Geneva’s market. It takes time for the Restaurant to learn about operating business in the location in order to survive. * High set-up costs. Vulnerable in terms of cash flows. * Need to work e xtremely hard in order to achieve the 6 months breakeven goal. * Since the Restaurant provides many seafood dishes, it might be difficult to keep the food costs low because seafood costs in Switzerland is considered to be high. Opportunities: Develop a new range of Irish food for seasonal menus to avoid customers’ boredom seeing the same old menus all the time. * If the Restaurant’s concept is proved to be successful, the Restaurant can consider imitating the business conduct to other big cities such as Bern or Lausanne in Switzerland. Threats: * If the competitors move towards new and better Unique Selling Points or concepts, it is possible that they will take the customers away from the Restaurant. * Economic recession may reduce customers’ spending on food in the Restaurant. * Possibly, higher taxes imposed by the government on Restaurant businesses.This will decrease in the overall performance in net profit/loss. Team Members: Concept Name: Irish Restaurant Project Part II III (Circle as required) I (one)| II (two)| III (three)| submission date:| submission date:| submission date:| 30 October 2009| | | Our Team consists of: Responsibility:| General Manager| Name:| Onoue| First Name:| Hiroko| Class| PGDHM| Email address:| [email  protected] ch| Responsibility:| Head Chef| Name:| Tran| First Name:| Thi Thao Nhi| Class| PGDOM2| Email address:| [email  protected] ch| Responsibility:| Assistant Chef| Name:| Liang Ju| First Name:| Lin| Class| PGDEM|Email address:| [email  protected] ch| Responsibility:| Restaurant Manager| Name:| Vanasin| First Name:| Samika| Class| PGDOM1| Email address:| [email  protected] ch | Responsibility:| Assistant Restaurant Manager| Name:| Tatiyapornsuk| First Name:| Jiraporn| Class| PGDHM| Email address:| [email  protected] ch | Restaurant Menu: Concept Name: Irish Restaurant Menu: Tian of Fresh Local Crab Meat and Wild Smoked Salmon Starter  ¦ Cold Starter  ¦ Warm Starter ? Main Course ? Dessert ? F or 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost (CHF)| Smoked salmon| Kg| 0. 00| 35%| (0. 500/65)x100| 0. 769| 32. 000| 24. 608| Coriander| Kg| 0. 040| 20%| (0. 040/80)x100| 0. 050| 17. 500| 0. 875| Crab meat| Kg| 0. 800| -| -| 0. 800| 21. 500| 17. 200| Potato (diced)| Kg| 0. 200| 25%| (0. 200/75)x100| 0. 267| 2. 400| 0. 641| Mayonnaise| Kg| 0. 100| -| -| 0. 100| 3. 700| 0. 370| Plain yoghurt| Kg| 0. 060| -| -| 0. 060| 1. 200| 0. 072| | | | | | | Total| 43. 766| | | | | | Selling Price (1 Pax)| 13. 30| Method: 1. Mix the fresh crab meat with the coriander, half of yoghurt ;amp; mayonnaise. 2. Dress the baby potato with the other half of mayonnaise ;amp; the yoghurt ;amp; scallion. 3.Take a ring and set 1 spoon of potato salad topped with the smoked salmon and then the fresh crab meat. 4. Use some baby rocket leaves and vegetable vinaigrette around the Tian. | Standard:| (Farineau, 2006) Concept Name: Irish Restaurant Menu: Angels on Horse back Starter  ¦ Cold Starter  ¦ Warm Starter ? Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost (CHF)| Oysters in shells| Kg| 1. 000| -| -| 1. 000| 52. 000| 52. 000| Smoked bacon| Kg| 0. 500| 20%| (0. 5/80)x100| 0. 625| 4. 900| 3. 060| Lemon juice| Ltr| 0. 200| -| -| 0. 200| 24. 000| 4. 00| Ground pepper| -| x1| -| -| -| -| -| | | | | | | Total| 59. 860| | | | | | Selling Price (1 Pax)| 18. 10| Method: 1. Shuck oysters by inserting the blade of a blunt ended knife between the shells and working it in until you cut the muscle that holds the shells together. 2. Catch the oyster liquid in a bowl and discard shells. 3. Strain the oyster liquid and put it into a pan along with the oysters. 4. Bring to a boil over gentle heat; simmer very gently for two minutes, then drain. 5. Trim bacon and stretch the slices by pressing with the back of a spoon Sprinkle oysters with a little lemon juice and pepper. . Roll each oyst er up in a bacon slice and thread them onto skewers. 7. Broil until the bacon is crisp and sizzling, turning half way through so both sides are cooked. 8. Push off skewers and serve with cocktail picks. | Standard:| (Campbell, 2006) Concept Name: Irish Restaurant Menu: Cream of Broccoli Soup Irish-Style Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Chicken broth| Kg| 0. 575| -| -| 0. 575| 28. 500| 16. 388| Onion| Kg| 0. 002| 20%| (0. 002/80)x100| 0. 003| 4. 800| 0. 14| Broccoli| Kg| 0. 500| 30%| (0. 500/70)x100| 0. 714| 4. 900| 3. 499| Thyme| Kg| 0. 005| -| -| 0. 005| 16. 750| 0. 084| Garlic| Kg| 0. 002| 5%| (0. 002/95)x100| 0. 002| 5. 500| 0. 011| Butter| Kg| 0. 020| -| -| 0. 020| 9. 700| 0. 194| Salt| -| x1| -| -| -| -| -| Pepper| Kg| 0. 002| 15%| (0. 002/85)x100| 0. 002| 32. 750| 0. 066| | | | | | | Total| 20. 256| | | | | | Selling Price (1 Pax)| 6. 10| Met hod: 1. Combine chicken broth, onions, broccoli, thyme, bay leaf and garlic cloves. 2. Bring to a boil. Simmer, partially covered, for 10 minutes in a small saucepan, melt butter. Stir in flour, salt and pepper.Add milk gradually, stirring constantly until all milk is added; mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixture bubbles and thickens. 3. Remove and discard bay leaf from broccoli/broth mixture. Puree the soup, in batches, in blender or food processor for 30 seconds, or until very smooth. 4. Transfer to large bowl. Add milk mixture, stirring until well combined. Adjust seasoning. 5. Serve hot. | Standard:| (Dowd, Cream of Broccoli Soup, 2006) Concept Name: Irish Restaurant Menu: Malted Whiskey Pate Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ?Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Butter| Kg| 0. 520| -| -| 0. 520| 9. 700| 5. 044| Onion| Kg| 0. 300| 10%| (0. 300/90)x100| 0. 333| 4. 800| 1. 598| Garlic| Kg| 0. 100| 5%| (0. 100/95)x100| 0. 105| 5. 500| 0. 577| Chicken livers| Kg| 0. 700| -| -| 0. 700| 6. 000| 4. 200| Heavy cream| Ltr| 0. 420| -| -| 0. 420| 8. 980| 3. 771| Tomato| Ltr| 0. 360| 5%| (0. 03/95)x100| 0. 360| 2. 900| 1. 044| Irish Whiskey| Ltr| 0. 445| -| -| 0. 445| 24. 950| 11. 102| Parsley| -| x1| -| -| -| -| -| Salt and freshly ground pepper| -| x1| -| -| -| -| -| | | | | | Total| 27. 336| | | | | | Selling Price (1 Pax)| 8. 30| Method: 1. Saute onions (finely chopped) and garlic (peeled and crushed) in melted butter without browning until soft and transparent. 2. Add chicken livers (well trimmed) and cook for 5 to 7 minutes. 3. Canters should still be pink. Remove from heat and add remaining ingredients. Put in blender and process until smooth. 4. Turn into a small mold or bowl. 5. Sprinkle with chopped parsley. 6. Serve with water biscuit, toast or crackers. | Standard:| (Johnson. , 2006) C oncept Name: Irish Restaurant Menu: Patrick's Irish Lamb Soup Starter  ¦ Cold Starter ?Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Lamb (leg/shoulder)| Kg| 1. 000| -| -| 1. 000| 33. 800| 33. 800| Olive oil| Ltr| 0. 015| -| | 0. 015| 9. 900| 0. 149| Onion| Kg| 0. 200| 20%| (0. 200/80)x100| 0. 250| 4. 800| 1. 200| Beer| Ltr| 0. 360| -| -| 0. 360| 6. 000| 2. 160| Beef broth| Ltr| 0. 520| -| -| 0. 520| 40. 11| 20. 857| Brown gravy mix| Kg| 0. 034| -| -| 0. 034| 26. 08| 0. 886| Carrots| Kg| 0. 496| 20%| (0. 496/80)x100| 0. 620| 2. 300| 1. 426| Chinese cabbage| Kg| 0. 496| -| -| 0. 496| 1. 950| 0. 67| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Parsley| Kg| 0. 120| -| -| 0. 120| 7. 800| 0. 936| | | | | | | Total| 62. 577| | | | | | Selling Price (1 Pax)| 19. 00| Method: 1. Heat oil over medium-high heat in a large saucepan. 2. Add lamb cubes and onion. Cook and stir i n the hot oil until lamb is brown; drain off fat. 3. Stir in beer (or water) and seasoned pepper. 4. Bring to boiling; reduce heat and cover and simmer for 45 minutes. 5. Stir in beef broth and gravy mix. 6. Add potatoes and carrots. Cover and simmer for 15 to so minutes or until vegetables are tender 7.Stir in cabbage and cook just until the cabbage turns bright green. 8. Ladle into soup bowls and sprinkle with parsley. | Standard:| (Patrick's Irish Lamb Soup, 2006) Concept Name: Irish Restaurant Menu: Mussels in Murphy's Irish Stout Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Mussels| Kg| 2. 700| -| -| 2. 700| 12. 500| 33. 750| Butter| Ltr| 0. 060| -| -| 0. 060| 9. 700| 0. 582| Onion| Kg| 0. 005| 10%| (0. 005/90)x100| 0. 006| 4. 800| 0. 028| Parsley| Kg| 0. 030| -| -| 0. 030| 7. 00| 0. 234| Seasoning | -| x1| -| -| -| -| -| | | | | | | Total| 34. 594| | | | | | Selling Price (1 Pax)| 10. 50| Method: 1. Clean the mussels. 2. Melt the butter in a large pan. 3. Add the onions and cook for 2 to 3 minutes. 4. Add the other ingredients, cover with lid and boil; shake the pan from time to time, until the mussels steam open. 5. Serve with more butter and parsley. Parsley 1 for cooking and 1 for garnish. 6. Offer plenty of bread for mopping up sauce. | Standard:| (Bantry Bay in May – World Cultures European, 2006) Concept Name: Irish Restaurant Menu: Potato Crusted Oysters Starter ?Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Oysters| Kg| 1. 200| -| -| 1. 200| 31. 500| 37. 800| Eggs| pce| 5. 000| -| -| 5. 000| 0. 012| 0. 060| Water| x1| 0. 015| -| -| -| -| -| Flour| Kg| 0. 120| -| -| 0. 120| 1. 360| 0. 163| Potatoes| Kg| 0. 120| 25%| (0. 120/75)x100| 0. 160| 2. 400| 0. 384| Butter| Kg| 0. 060| -| -| 0. 060| 9. 700| 0. 582| | | | | | | Total| 38. 989| | | | | | Selling Price (1 Pax)| 11. 80| Method: 1. Carefully shuck the oysters, remove the meat, and discard the upper shells.Reserve the lower shells with their cup-shaped indentations. 2. Pat the oysters dry on paper towels. 3. Beat together the egg and the water. 4. Dredge the oysters first in the flour, then in the egg mixture, and finally in the potato flakes. 5. In a nonstick saute pan, heat the butter until it is sizzling. 6. Quickly add the oysters and brown them first on one side, then the other. Remove them from the pan, and place them on a paper towel for a moment. Transfer the oysters to their shells and serve immediately. | Standard:| (Potato Crusted Oysters, 2006) Concept Name: Irish RestaurantMenu: Shrimp with Steel Cut Irish Oats and Saffron Beurre Blanc Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Shrimp| Kg| 1. 150| 15%| (1 . 150/85)x100| 1. 353| 24. 800| 33. 550| Vegetable oil| Ltr| 0. 015| -| -| 0. 015| 3. 100| 0. 047| Butter| Kg| 0. 015| -| -| 0. 015| 9. 700| 0. 146| Shallot| Kg| 0. 350| 10%| (0. 350/90)x100| 0. 389| 4. 900| 1. 906| Rice Vinegar| Ltr| 0. 100| -| -| 0. 100| 13. 99| 1. 399| Saffron| Kg| 0. 720| -| -| 0. 720| 12. 19| 8. 776| Olive Oil| Ltr| 0. 045| -| -| 0. 045| 9. 900| 0. 45| McCann’s Steel Irish Oats| Kg| 0. 240| -| -| 0. 240| 46. 330| 11. 119| Salt| x1| 0. 075| -| -| -| -| -| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Greek Fage Yogurt| Ltr| 0. 120| -| -| 0. 120| 1. 200| 0. 144| Goat Cheese| Kg| 0. 120| -| -| 0. 120| 32. 800| 3. 936| | | | | | | Total| 61. 664| | | | | | Selling Price (1 Pax)| 18. 70| Method: 1. Oats: Bring 4 cups of water to a boil. Add Olive Oil and bay leaves. Pour in 1 cup of Steel Cut Oats. Continue at a rolling boil until the water begins to thicken. Once the water is viscous, adjust the flame and continue at a low simmer for 15- 20 minutes.While the oats are cooking add the pinch of saffron to warm water and let soak for 5 minutes. Dice up red peppers and slice the scallions. Once the oats are thickened and most of the water has reduced. Take the oats off the heat and add vinegar, Sriracha, yogurt, cheese, peppers, scallions and salt if needed. Taste and adjust. Set aside and keep warm. 2. Beurre Blanc: Add saffron to warm water and let soak. Place shallots, vinegar, bay leaf and wine into a skillet and reduce. Once the mixture has reduced to nearly syrup, take skillet off the heat and whisk in the cold butter a little at a time.Add saffron and continue to whisk until everything is incorporated. Strain through a fine mesh sieve. Keep warm. 3. Shrimp: Sub scallops for shrimp if the scallops are fresher. Devein and shell your shrimp. Keep the shells. Heat a skillet with 1 table of butter and 1 table of vegetable oil. Saute shrimp with the shells. Shrimp cook quickly so this should be no longer than 5 minutes or so depending on how thick your shrimp are. Remove shrimp and shells separately. 4. Reheat oats, plate shrimp and drizzle the Beurre Blanc around masterpiece. | Standard:| (Shrimp with Steel Cut Irish Oats, 2008) Concept Name: Irish RestaurantMenu: Grilled Atlantic Salmon Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Atlantic Salmon Steak| Kg| 0. 970| 35%| (0. 970/65)x100| 1. 492| 32. 000| 47. 744| Olive Oil| Ltr| 0. 015| -| -| 0. 015| 9. 900| 0. 149| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Mint| Kg| 0. 130| -| -| 0. 130| 17. 500| 2. 275| Coriander| Kg| 0. 130| -| -| 0. 130| 17. 500| 2. 275| Shallot| Kg| 0. 350| 10%| (0. 350/90)x100| 0. 389| 4. 900| 1. 906| Cucumber| pcs| 5| 5%| (5. 000/95)x100| 5. 63| 1. 700| 8. 947| Red wine vinegar| Ltr| 0. 150| -| -| 0. 150| 31. 510| 4. 726| Sugar| Kg| 0. 070| -| -| 0. 070| 1. 200| 0. 084| | | | | | | Total| 68. 302| | | | | | Selling Price (1 Pax)| 20. 70| Method: 1. Splash a little olive oil on the skin of the salmon, season with salt and place it straight onto a hot grill, skin side down. 2. Cook about four to five minutes on the first side, turn and cook a further two minutes on the other side. 3. Rest a couple of minutes. 4. To make the dressing, place the mint, coriander, shallot, a pinch of salt and the cucumber in a mortar and pestle and crush lightly. . Add the red wine vinegar, two Tablespoons extra virgin olive oil, caster sugar, shallots and plenty of pepper. 6. Leave the dressing to develop in flavor for 10 minutes. | Standard:| (Perry, 2009) Concept Name: Irish Restaurant Menu: Beef Braised in Guinness Stout Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Braised Beef:| Beef (for stew)| Kg| 1. 700| -| -| 1. 700| 25. 200| 42. 840| Carrots| Kg| 0. 568| 20%| (0. 568/80)x100| 0. 709| 2. 300| 1. 630| Onions| Kg| 0. 500| 10%| -| 0. 56| 4. 800| 2. 670| All-purpose flour| Kg| 0. 075| -| -| 0. 075| 0. 450| 0. 030| Salt| | x1| -| -| -| -| -| Pepper| | x1| -| -| -| -| -| Olive oil| Ltr| 0. 113| -| -| 0. 113| 9. 900| 1. 119| Minced fresh basil| Kg| 0. 001| 20%| -| 0. 001| 17. 500| 0. 020| Guinness| Ltr| 0. 400| -| -| 0. 400| 4. 200| 1. 680| Honey| Ltr| 0. 013| -| -| 0. 013| 19. 99| 0. 259| Beef Stock:| Beef bone| Kg| 0. 907| -| -| 0. 907| 4. 700| 4. 260| Carrots| Kg| 0. 300| 20%| (0. 300/80)x100| 0. 375| 2. 300| 0. 860| Celery| Kg| 0. 100| 20%| (0. 100/80)x100| 0. 125| 3. 900| 0. 490| Garlic| Kg| 0. 005| 5%| (0. 005/95)x100| 0. 05| 5. 500| 0. 030| Salt| | x1| -| -| -| -| -| Parsley| Kg| 0. 096| 20%| (0. 096/80)x100| 0. 120| 7. 800| 0. 940| Thyme leaves| Kg| 0. 002| -| -| 0. 002| 16. 750| 0. 030| Onion| Kg| 0. 150| 10%| (0. 150/90)x100| 0. 167| 4. 800| 0. 800| Tomatoes| Kg| 0. 450| 5%| (0. 450/95)x100| 0. 474| 2. 900| 1. 370| Bay leave| Kg| 0. 001| -| -| 0. 001| 17. 500| 0. 020| Water| | x1| -| -| -| -| -| | | | | | | Total| 59. 048| | | | | | Selling Price (1 Pax)| 17. 90| Method: Braised Beef 1. Cut beef into chunks. 2. Peel and chop the onions; peel and slice carrots into pieces about the size of your little finger. . Heat the oil and cook the onions until they are soft. Transfer with a slotted spoon to a large, shallow, oven-proof dish. 4. Toss the beef in the flour and brown quickly in the hot fat. 5. Remove the beef and place on top of the onions. Arrange the carrots around the beef. 6. If necessary, add a little more fat to the pan and stir in the left-over seasoned flour. Cook for a minute or two, stirring constantly. 7. Add the basil and the Guinness. Allow to cook for another minute or two and then add the honey and the stock. Again, bring to a boil and then pour over the beef, carrots and onions. 8.Cover with a lid or foil and cook in a 325 degree oven for about 1 1/2 hours. 9. At serving time, sprinkle with chopped parsley. Beef Stock 1. Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. 2. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally. 3. Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. 4. Add to pot along with remaining 8 cups water.Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. 5. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours. 6. Remove bones. 7. Strain broth and add more salt, if needed. 8. Cool uncovered in refrigerator. 9. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a zip lock freezer bag. | Standard: This stew reheats well. You may need to add more sugar to the recipe if you find it a little bitter. (Walter, 2007) Concept Name: Irish Restaurant Menu: Misty Irish Steak (Winter Menu: December to February) Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Sirloin steaks| Kg| 1. 800| -| -| 1. 800| 44. 000| 79. 200| Salt| -| x1| -| -| -| -| -| Coarse pepper| -| x1| -| -| | -| -| Butter| Kg| 0. 112| -| -| 0. 112| 9. 700| 1. 086| Heavy cream| Ltr| 0. 250| -| -| 0. 250| 2. 100| 0. 525| Irish Mist Liqueur| Ltr| 0. 063| -| -| 0. 063| 26. 200| 1. 651| | | | | | | Total| 82. 44| | | | | | Selling Price(1 Pax)| 25. 00| Method: 1. Season the steak with salt and pepper. 2. In a large skillet melt 1/4 c. of butter over medium heat. 3. Add 4 steaks and cook for 4 minutes or longer on each side. 4. Place on a warm platter. 5. Repeat with the remaining steaks. 6. Add the cream to the juice in the pan, and stir until blended. 7. Add the liqueur and stir until blended. 8. Pour the sauce over the steaks. | Standard:| (Beef Steak Recipes for Dinner or Lunch, 2009) Concept Name: Irish Restaurant Menu: Beef and Cabbage Rolls with Spicy Brown Mustard (Spring Menu: March to May)Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Cabbage| Kg| 0. 021| -| -| 0. 021| 1. 950| 0. 041| Beef| Kg| 0. 453| -| -| 0. 453| 44. 000| 19. 932| Onion| Kg| 0. 025| 10%| (0. 025/90)x100| 0. 027| 4. 800| 0. 130| Celery| Kg| 0. 015| 20%| (0. 015/80)x100| | 3. 900| 0. 070| Egg| pcs| 1. 000| -| -| 1. 000| 0. 012| 0. 012| Brown rice| Kg| 0. 146| -| -| 0. 146| 40. 400| 5. 898| Spicy Brown Mustard| Kg| 0. 030| -| -| 0. 030| 28. 250| 0. 848| Beef bouillon| Kg| 0. 013| -| -| 0. 13| 34. 060| 0. 443| Beer| Ltr| 0. 100| -| -| 0. 100| 6. 00 0| 0. 600| Vegetable oil| Ltr| 0. 013| -| -| 0. 013| 9. 900| 0. 129| Flour| Kg| 0. 006| -| -| 0. 006| 1. 360| 0. 008| | | | | | | Total| 28. 110| | | | | | Selling Price (1 Pax)| 8. 50| Method: 1. Remove 10 outside leaves of cabbage; cut and remove thick core of each leaf. Branch leaves in boiling water about 1 minute or until limp; drain. 2. Chop cooked corn beef in food processor. Remove meat and process onion and celery until finely chopped. 3. In bowl, combine eggs, cooked rice, mustard, corned beef, onion and celery.Spoon about one-half cup coned beef mixture on the rib end of each cabbage leaf. 4. Roll up the leaf and tuck in the ends. Arrange seam-side down in a 13 x 9-inch baking pan. 5. Preheat oven to 190 C. 6. Dissolve bouillon in boiling water and combine with the beer in a bowl. 7. Pour over stuffed cabbage and cover. Bake about 1 hour or until tender. 8. Heat oil in skillet, stir in flour; and then 1 cup of the broth from the baked cabbage rolls. Stir until thickened. 9. Arrange cabbage rolls on a platter, spoon sauce over all. Serve hot with Spicy Brown Mustard. Spicy Brown Mustard 1.In a blender, combine 2 tablespoons mustard seeds and one-quarter cup of red-wine vinegar. 2. Process until the seeds are partially crushed and form a paste. Let stand 5 minutes. 3. In a saucepan, combine one-quarter cup dry red wine, 2 tablespoons dry mustard, one-quarter cup of water, 1 teaspoon prepared horseradish, 1/8 teaspoon ground turmeric, 1/8 teaspoon ground cloves, 1 tablespoon brown sugar and the vinegar mixture. 4. Stirring constantly, cook over low heat 6 to 8 minutes or until thickened. Set aside to cool. Complete now or make ahead. | Standard: Cover cooked rolls and refrigerate for up to 24 hours.Reheat and serve as directed above. | (Kitchen Recipes Irish Culture and Customs – World Cultures European, 2006) Concept Name: Irish Restaurant Menu: Salad of Ardsallagh Goats Cheese with Rocket Leaves and Lisanley Honey (Vegetarian) – Side Di sh Starter ? Cold Starter? Warm Starter ? Main Course  ¦ Dessert? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Rocket leaves| Kg| 0. 450| -| -| 0. 450| 1. 950| 0. 878| Ardsallagh goats cheeses| Kg| 0. 325| -| -| 0. 325| 24. 990| 8. 122| Honey| tbsp| 0. 025| -| -| 0. 025| 34. 990| 0. 875| Olive oil| tbsp| 0. 21| -| -| 0. 121| 9. 900| 1. 198| Salt| -| x1| -| -| -| -| -| Black pepper| -| x1| -| -| -| -| -| Lemon juice| Ltr| 0. 015| -| -| 0. 015| 24. 000| 0. 360| | | | | | | Total| 11. 432| | | | | | Selling Price (1 Pax)| 3. 50| Method: 1. Divide the rocket leaves between 10 plates or 1 large, flat serving dish. 2. This is a flat salad so do not pile the leaves up. 3. Just lay the in a single layer on the plates. 4. Dice the goat’s cheese into about 1/2 inch / 1 cm dice, and sprinkle over the rocket leaves. 5. With the help of a teaspoon, drizzle the honey over the rocket and cheese in a grid pattern. . Follow this with a d rizzle of olive oil and a squeeze of lemon juice. 7. Finally, season with a pinch of Maldon sea salt and a grinding of black pepper. | Standard:| (Uhlemann, 2006) Concept Name: Irish Restaurant Menu: Guid Irish Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Butter| Kg| 0. 232| -| -| 0. 232| 9. 700| 2. 250| Diced fruit| Kg| 0. 153| -| -| 0. 153| 18. 990| 2. 905| Eggs| Pcs| 4. 000| -| -| 4. 000| 0. 012| 0. 048| Baking soda| Ltr| 0. 004| -| -| 0. 004| 20. 80| 0. 081| Nuts| Kg| 0. 215| -| -| 0. 215| 6. 500| 1. 398| Lemon juice| Ltr| 0. 053| -| -| 0. 053| 24. 000| 1. 272| Sugar| Kg| 0. 012| -| -| 0. 012| 1. 200| 0. 014| Irish Whiskey| Ltr| 0. 240| -| -| 0. 240| 47. 950| 11. 508| | | | | | | Total| 19. 476| | | | | | Selling Price (1 Pax)| 5. 90| Method: 1. Sample whiskey to check for quality. Set out a large bowl. 2. Check the whiskey again to be sure it is of the hi ghest Irish quality. 3. Pour one level cupful and drink. Repeat. Turn on electric mixer, beat 1 cupful of butter in a large fluffy bowl, add one spoon tea of sugar and beat again. 4.Make sure the whiskey is still okay. Turn off the mixer. 5. Break two legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fruit gets stuck in the beaters, pry loose with a drewscriver. 6. Sift 2 cups of salt-or something. Check the whiskey. 7. Sift the lemon juice and strain the nuts. 8. Turn the cake pan to 175 C. | Standard:| (Guid Irish Cake, 2009) Concept Name: Irish Restaurant Menu: Irish Whiskey Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Flour| Kg| 0. 40| -| -| 0. 540| 1. 360| 0. 734| Salt| -| x1| -| -| -| -| -| Butter| Kg| 0. 454| -| -| 0. 454| 9. 700| 4. 403| Sugar| Kg| 0. 397| -| -| 0. 397| 1. 200| 0. 476| Eggs| Pce| 5. 000| -| -| 5. 0 00| 0. 012| 0. 060| Instant coffee| Kg| 0. 137| -| -| 0. 137| 21. 54| 2. 950| Water| Ltr| 0. 215| -| -| -| -| -| Vanilla extract| Ltr| 0. 005| -| -| 0. 005| 18. 95| 0. 095| Irish whiskey | Ltr| 0. 260| -| -| 0. 260| 38. 99| 10. 137| Sour cream| Ltr| 0. 241| -| -| 0. 241| 2. 100| 0. 506| Sugar | Kg| 0. 314| -| -| 0. 014| 1. 200| 0. 376| | | | | | | Total| 19. 737| | | | | | Selling Price (1 Pax)| 6. 00| Method: . Position the rack in the lower third of the oven. Heat the oven to 165 C . Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside. 2. In a large bowl, thoroughly whisk together the cake flour, salt, and baking soda. Set aside. 3. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix the butter on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar gradually, about 1-2 tablespoons at a time, taking 6 to 8 minutes.Add the eggs, one at a time, about 1 minute apart, scraping the side of the bowl as needed. Blend in the dissolved coffee and the vanilla extract. 4. Reduce the mixer speed to low. Stir the Scotch into the sour cream and add the mixture alternately with the dry ingredients, dividing the flour into 3 parts and the sour cream mixture into 2 parts, beginning and ending with the flour. Mix just until blended after each addition. Scrape the side of the bowl and mix for 10 seconds longer. 5. Spoon the batter into the prepared pan, smooth the top with the bottom of a large soupspoon, and bake for 1 hour and 15-20 minutes.The cake is done when the top is springy to the touch and a wooden skewer or toothpick inserted deeply into the canter comes out clean. 6. Remove the cake from the oven and let stand on a cooling rack for 20 minutes. Invert the cake onto the rack, gently lift off the pan, and cool the cake completely. When ready to serve, dust with powdered sugar. 7. Note: If using the Midnight Chocolate Glaze, while the cake is on the cooling rack, make the Glaze. Place the cake over a rimmed cookie sheet, and glaze while it is still warm. If desired, after glazing, sprinkle the top of the cake with shaved chocolate. Standard: Store the cake under a glass cake dome, or covered with aluminum foil for up to 5 days. This cake may be frozen. | (Irish Whiskey Cake, 2009) Concept Name: Irish Restaurant Menu: Irish Cream Cheese Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Graham cracker crumbs| Kg| 0. 227| -| -| 0. 227| 36. 910| 8. 378| White sugar| Kg| 0. 127| -| -| 0. 127| 1. 200| 0. 152| Melted butter| Kg| 0. 043| -| -| 0. 043| 9. 700| 0. 417| Cream cheese| Kg| 0. 495| -| -| 0. 95| 19. 990| 9. 850| Vanilla | each| 0. 056| -| -| 0. 056| 0. 940| 0. 052| Sour cream| Ltr| 0. 553| -| -| 0. 553| 2. 100| 1. 161| Irish cream liqueur| Kg| 0. 143| -| -| 0. 143| 15. 950| 2. 281| Eggs| pcs| 5. 000| -| -| 5. 000| 0. 012| 0. 060| | | | | | | Total| 22. 351| | | | | | Selling Price (1 Pax)| 6. 80| Method: 1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch spring form pan with 2 3/4 inch high sides. Bake at 175 C until brown – about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. 2.Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature. 3. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesec ake to rack and cool. Cover and refrigerate overnight.Release pan from cheesecake. Cut and serve. | Standard:| (Monte, 2009) Concept Name: Irish Restaurant Menu: Festive Fruit Platter Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Grapes| Kg| 0. 450| 10%| (0. 450/90)x100| 0. 500| 4. 700| 2. 350| Strawberry| Kg| 0. 480| 5%| (0. 480/95)x100| 0. 505| 24. 800| 12. 524| Melons| Kg| 0. 500| 20%| (0. 500/80)x100| 0. 625| 4. 900| 3. 063| Cantaloupe| Kg| 0. 500| 20%| (0. 500/80)x100| 0. 625| 4. 200| 2. 625| Apricots| Kg| 0. 00| 10%| (0. 300/90)x100| 0. 333| 5. 900| 1. 965| Kiwifruit| pce| 7. 000| 10%| (7. 000/90)x100| 7. 777| 0. 400| 3. 111| Sour cream| Ltr| 0. 240| -| -| 0. 240| 2. 100| 0. 504| Sugar| Kg| 0. 060| -| -| 0. 060| 1. 200| 0. 072| Currants, red| Kg| 0. 060| 5%| (0. 060/95)x100| 0. 063| 4. 700| 0. 296| | | | | | | Total| 26. 510| | | | | | Selling Price (1 Pax)| 8. 00| Method: 1. Seedless green or red grapes need cut into small bunches. 2. Honeydew melon, peeled and sliced. 3. Cantaloupe peeled and sliced. 4. 3 medium apricots, pitted and cut in half. 5. 2 medium kiwifruit, peeled and sliced. 6.Prepare 1 pint (2 cup) strawberry, 1 cup sour cream, and 1/4 cup packed brown sugar. 7. 1/4cup Fresh white currants, desired. 8. Arrange fruits on large platter. 9. Mix sour cream and brown sugar. 10. Garnish dip with currants. | Standard:| (Fannie, 2008) Concept Name: Irish Restaurant Menu: Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch (for Crunch) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Old-fashioned oats| Kg| 0. 950| -| -| 0. 950| 6. 440| 6. 118| Flour| Kg| 0. 750| -| -| 0. 750| 1. 60| 1. 020| Sugar| Kg| 0. 600| -| -| 0. 600| 1. 200| 0. 720| Instant coffee crystals| Kg| 0. 060| -| -| 0. 060| 69. 930| 4. 195| Groun d allspice| Kg| 0. 060| -| -| 0. 060| 11. 990| 0. 719| Salt| -| x1| -| -| -| -| -| Chilled unstated butter| Kg| 1. 100| -| -| 1. 100| 9. 700| 15. 73| Walnuts| Kg| 0. 563| -| -| 0. 563| 5. 990| 3. 372| | | | | | | Total| 31. 871| | | | | | Selling Price (1 Pax)| 9. 70| Method: 1. Preheat oven to 175 °C. 2. Combine first 6 ingredients in large bowl. 3. Add butter and rub in with fingertips until mixture forms moist clumps. 4. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. 5.Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight). | Standard:| (Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch, 2009) Concept Name: Irish Restaurant Menu: Iced Red Fruits with Hot White Chocolate Sauce (Summer Menu: June to August) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(k g/ltr)| Food Cost(CHF)| Berries| Kg| 0. 225| -| -| 0. 225| 68. 000| 15. 300| Rasberries| Kg| 0. 225| -| -| 0. 225| 44. 000| 9. 900|Strawberries| Kg| 0. 225| 5%| (0. 225/95)x100| 0. 236| 24. 800| 5. 852| Red Currant| Kg| 0. 225| 5%| (0. 225/95)x100| 0. 236| 21. 820| 5. 149| Cream| Ltr| 0. 300| -| -| 0. 300| 2. 100| 0. 630| White chocolate| Kg| 0. 225| -| | 0. 225| 38. 660| 8. 698| Mint leaf| -| x1| -| -| -| -| -| | | | | | | Total| 45. 529| | | | | | Selling Price (1 Pax)| 13. 80| Method: 1. Heat the cream gently in a small saucepan and watch carefully. 2. Break the chocolate into pieces and add to the cream, stirring, until the chocolate has melted. 3. Remove from the heat, seal the saucepan with cling film and cover it with a lid to keep the sauce warm. . Divide the frozen fruit between four bowls or glasses and allow it to defrost slightly. 5. Before serving, pour the hot sauce over the fruit and garnish with a sprig of mint. The fruit should be slightly thawed and the sauce hot. 6. This is made by putting the one bowl inside another bowl securing, filling the gap between the bowls with water and freezing. | Standard: Remove the fruit from the freeze no more than 10-12 minutes before serving. | (Campbell, G. & Uhlemann, R. , 2005) | | HACCP-Based Standard Operating Procedures Personal Hygiene PURPOSE: To prevent contamination of food by foodservice employees.RESPONSIBLITY: The procedure concerns handling, preparing, and serving food practice by foodservice employees INSTRUCTIONS: 1. Employee training based on local health department requirements, guidelines of this SOP and Employee Health Policy. 2. Hands washed and fingernails trimmed. 3. Do not use artificial fingernails and nail polish. 4. Bandage wounds/sores/lesion and wear gloves when hands are bandaged. 5. Report to work in good health, clean, and dressed in clean attire. 6. Avoid wearing any jewelry. 7. Wear hair restraint when in kitchen. 8. Do not eat, drink, or smoke in kitchen. 9. Correctly t aste food: Separate food for tasting * Taste food using a teaspoon * Wash hands MONITORING: Pick employee to observe other employees according to guidelines. CORRECTIVE ACTION: 1. Employee found breaching local and SOP guidelines must be retrained. 2. Dispense contaminated food. VERIFICATION AND RECORD KEEPING: 1. Manager must observe employees and record delivery details. 2. Keep recording log for at least 1 year. Receiving and Storing PURPOSE: To guarantee fresh and safe food when it enters the foodservice operation and is properly stored. RESPONSIBILITY: This procedure concerns receiving and storing for all foodservice employees.INSTRUCTIONS: 1. Employee training based on local health department requirements and guidelines of this SOP. 2. Schedule deliveries to arrive at designated times during operational hours. 3. Organize deliveries to arrive at operating hours and record details of delivery schedule. 4. Mark food receipt based on either the date of arrival or use by date. 5. Compare order specification and product delivered. 6. Ensure food rejection policy is accurate, timely, consistent, and effective. 7. Organize and clean refrigeration, loading, and storage areas before deliveries. Calibrate and record equipment specification. . Wash hands properly and transfer food quickly by not touching food with bare hands. 9. Separate raw animal foods such as seafood, meat and chicken livers, from ready-to-eat foods like melons, corianders, parsley during receiving and storage. 10. Separate raw animal foods between themselves as well, except when combining them in the recipe. 11. Store raw animal foods on the shelves inside the refrigerator as per cooking temperatures with the highest cooking temperature being on the lowest shelf. 12. Certain temperature is required for storing each type of foods. Details are as follow: a.Ensure vegetables and fruits are stored between 10 ? C and 12 ? C. b. Freezer foods should be kept between -18 ? C and – 20 ? C. c. Fis h should be stored between -1 ? C and 1 ? C. d. Other meats will be stored between 2 ? C and 4 ? C. e. Dairy products such as goat cheese or cream cheese should be stored between 0 ? C and 5 ? C. 13. Separate unwashed fruits and vegetables such as grapes, strawberry and celery from the ones that have been washed and other ready-to-eat foods. 14. Only dry, cleaned and sanitized equipment and utensils are to be used. 15. Avoid touching certain oints of equipment and utensils such as the middle of the pan that will be in direct contact with food. 16. Locate food in covered containers or packages and store it in the refrigerator. 17. Allow the upper shelf of the refrigerator to be the cooling shelf for putting uncovered food containers during the initial quick cool-down process to help cooling effectively. 18. Clean the outer surfaces of all food containers such as cans or jars before opening. 19. Damaged goods will be located in a separate location. MONITORING: 1. Ensure clean, odor-fr ee, organized delivery truck to prevent cross-contamination. . Check the interior temperature of refrigerated trucks and ensure that there is no sign of refreezing a. For fish and meat, and packaged products ensure temperature of 5 ? C or below. b. For eggs, ensure temperature of 7 ? C or below. 3. Check product details such as dates of perishable goods, integrity of packaging. Ensure shipping containers are clean. 4. Check details of delivery. 5. Regularly monitor food storage to prevent cross-contamination. CORRECTIVE ACTION: 1. Employee found breaching local and SOP guidelines must be retrained. 2. Separate the foods that are stored inappropriately. 3.Throw away ready-to-eat foods that are contaminated by raw eggs, raw meat and raw fish. 4. Food rejection criteria: * Signs of refreezing. * Conditions of containers. * Expired or food that is not refrigerating at appropriate temperature. VERIFICATION AND RECORD KEEPING: Manager must observe employees and record delivery details. Re garding storing issue, the assigned manager will observe if the employees follow the procedures and take corrective actions where necessary during the operation. Food Safety Checklist and shall be completed daily and will be kept for at least 1 year. Preparing and CookingPURPOSE: To prevent food-borne illness by setting a limit on the time allowed for potentially hazardous foods to be held in the temperature danger zone during preparation and ensuring that they are cooked in the right temperature. RESPONSIBILITY: Foodservice employees who deal with food preparation and cooking process. INSTRUCTIONS: 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before cooking foods. 4. Use clean and sanitized utensils and equipments throughout the preparation and cooking process. . Separate raw foods from ready-to-eat foods in separate containers and use different utensils when taking t he foods out of the containers. 6. Pre-chill required ingredients for cold foods, for instance sandwiches and salads to 5 °C  or below prior to combining with other ingredients. 7. Foods shall be prepared in small batches and close to serving times as much as possible. 8. Preparation time will be limited for any batches of food to avoid leaving the ingredients at room temperature for longer than 30 minutes prior to cooking, serving, or being returned to the refrigerator. 9.Immediately chill potentially hazardous foods which are not being cooked or served after preparation. 10. Cook the combination of meat products at the highest required temperature. MONITORING: 1. Use a clean, sanitized, and calibrated thermocouple to take food temperature. 2. Take a minimum of two internal temperatures from each pan of foods at different stages of preparation by putting the thermocouple into the thickest part typically at the center (Avoid putting the thermocouple into fat or close to bones). 3. Check the time foods is in the temperature danger zone and make sure it is not over 4 hours.CORRECTIVE ACTION: 1. Retrain foodservice employees that do not follow the procedures stated in this SOP. 2. Start the cooking process immediately once the preparation of foods (which need to be served hot) is complete and continue cooking until it reaches the required temperature. 3. Cool ready-to-eat foods or foods that can be cooked later quickly. 4. Return all ingredients to the refrigerator if the expected preparation completion time is to be more than 30 minutes. 5. Throw away any foods held more than 4 hours in the temperature danger zone.VERIFICATION AND RECORD KEEPING: All foodservice staff must record the date, product name, commencing and ending times of production, the two temperatures/times/measurements taken, amount of foods prepared, any corrective actions taken on either Production Log or Cooking and Reheating Temperature Log where necessary. The foodservice manager will vi sually monitor foodservice employees during the shift to ensure that they follow the steps in the SOPs. Production and Temperature Log must be reviewed and dated daily at the end of the day.Food Safety Checklist shall be completed by the foodservice manager daily and the checklist, cooking and reheating temperature log are to be kept on file for a minimum of 1 year. Serving PURPOSE: Ensure that all food is served in a sanitary practice to prevent food-borne illness. RESPONSIBILITY: Foodservice employees who deal with serving foods. INSTRUCTIONS: 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before putting on gloves and every time the gloves are changed.This applies to both during tasks changing and before serving foods with utensils. 4. Do not touch ready-to-eat foods by using hands without gloves. 5. Plates must be handled by the edge or bottom. Cups and utensils must be hold by using handles. 6. Store utensils with handles up to prevent contamination. 7. Potentially hazardous foods must be stored at proper temperature. 8. Utensils must be cleaned and sanitized before being served with the foods. 9. Utensils must be stored properly in a clean and safe area. 10. Put clear date marks and cool potentially hazardous foods.