CONDE‚ CARL KEVIN R. BSHRM IV TRAVEL 1 QUESTIONS FOR DISCUSSION 1. Flat maps are terribly distorted‚ because you can’t flatten a ball (what the earth is) into a rectangle (what most maps are). 2. Certain wind patterns are quite predictable and most certainly affect travel (1) In temperature zones (2) In tropical zones (3) Hurricanes 3. Oceans‚ Seas‚ Gulfs‚ Lakes and Rivers. *A stream is a body of water with a current‚ confined within a bed and stream banks. Depending on its locale or
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HOTEL AND CATERING INDUSTRY I. Definition of Hospitality and Catering A. Sectors of Hospitality and Catering Industry 1. Commercial Sector 2. Catering Service Sector II. Starting Up a Catering Business A. Person qualified for Catering Business B. Location C. Types of Catering Services 1. On Premises Catering 2. Off Premise Catering 3. Comparing
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Julia’s Food Booth Julia Robertson is a senior at Tech‚ and she’s investigating different ways to finance her final year at school. She is considering leasing a food booth outside the Tech stadium at home football games. Tech sells out every home game‚ and Julia knows‚ from attending the games herself‚ that everyone eats a lot of food. She has to pay $1‚000 per game for a booth‚ and the booths are not very large. Vendors can sell either food or drinks on Tech property‚ but not both. Only the Tech
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Julia Food Booth Introduction Julia is planning to lease a food booth outside the Tech Stadium at Home Football games to finance her last year education with all the games go sold out. The rent for the booth per game is $ 1000. Julia will sell slices of Cheese Pizza‚ Hot Dogs and Barbecue Sandwiches which are acclaimed to be the most popular so these are the three products she has chosen to sell at the home games football stadium. The rent for oven is $ 600 for six home games‚ which
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To create a large enough customer database / profitable income to upgrade and buy a kitchen space / office front for business. Organizational Vision At Beli Fire our vision is to exceed customer expectation‚ as well as to be one of the leading catering service in the local area. Description of Legal entity and ownership Beli Fire is a sole proprietorship owned by Meagan Lydon. Start-up Performance Table Beli Fire will incur the following start-up costs: * Rent (for a commercial
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A. Formulate a linear programming model for Julia that will help you to advise her if she should lease the booth. Let‚ X1 =No. of pizza slices‚ X2 =No. of hot dogs‚ X3 = No. of barbeque sandwiches * Objective function co-efficient: The objective is to maximize total profit. Profit is calculated for each variable by subtracting cost from the selling price. For Pizza slice‚ Cost/slice=$4.5/6=$0.75 | X1 | X2 | X3 | SP | $1.50 | $1.60 | $2.25 | -Cost | 0.75 | $0.50 | $1.00 |
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A) P: the #of pizza slices H: # of hot dogs B : # of barbeque sandwiches Total revenue Total cost Profit Pizza slice 1.50 6/8 slices = $0.75 0.75 Hot dog 1.50 0.45 1.05 Barbeque sandwich 2.25 0
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RESEARCH CENTRE FOR INTEGRATED MICROSYSTEMS - UNIVERSITY OF WINDSOR Multipliers‚ Algorithms‚ and Hardware Designs Mahzad Azarmehr Supervisor: Dr. M. Ahmadi Spring 2008 Multipliers‚ Algorithms and Hardware Designs 1 RESEARCH CENTRE FOR INTEGRATED MICROSYSTEMS - UNIVERSITY OF WINDSOR Outline • • Survey Objectives Basic Multiplication Schemes •Shift/Add Multiplication Algorithm •Basic H d B i Hardware M lti li Multiplier • High-Radix Multipliers •Multiplication of Signed
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Strategy Paper First Version for East Coast Catering Proudly Offering Top-Notch Catering Services For Your Personal or Business Needs! Chris Marchionni‚ Wednesday‚ Section 01 Table of Contents Executive Summary………………………………………………………………………3 Mission Statement………………………………………………………………………...3 Business Form…………………………………………………………………………….4 Management Team………………………………………………………………………..6 Compensation and Benefits……………………………………………………………….8 SWOT Analysis………………………………………………………………………….12 Porter’s Five Forces……………………………………………………………………
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Operations……………………………………………………………………...…6 * Hours of Operation………………………………………………………………7 * Employee Training…………………………………………………………….…7 * Systems and Controls………………………………………………………….…7 * Food Production…………………………………………………………………7 * Delivery and Catering………………………………………………………….…7 * Compensation and Incentives……………………………………………………7 * Management to be Added……………………….…………………………….…8 * Management structure and Style……………………………………………...…8 * Ownership…………………………………………………………………………8 * Long
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