‘A’ Company Introduction In the area of Ich’chra‚ Lahore‚ GOURMET took start with a small shop. The concept of fresh‚ healthy and hygienic food in affordable prices achieved quick popularity among bakery customers. The bakery products for breakfast were provided in limited areas‚ but because of the over whelming support of the customers‚ GOURMET planned to expand‚ and now it is one of the leading brands in Bakery products. Gourmet has introduced variety of the products and improved its portfolio
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INTRODUCTION SUMMARY: Gourmet was founded by Mr. Nawaz Chatha in 1987 as a single outlet of a bakery unit. Over a period of two decades it has grown in stature and apart from excelling in bakery products it has introduced new trends in a variety of businesses such as restaurants and dairy products business. The main aim of the company is to provide quality products at a competitive price to its valued customers. To produce the best quality products‚ company has invested a huge amount of capital
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Shapes of Pasta The following table maps out the various shapes and forms of pasta: Unique Shapes Name | Description | Translation | Campanelle | Flattened bell-shaped pasta with a frilly edge on one end | Little bells | Capunti | Short convex ovals resembling an open empty pea pod | | Casarecce | Short lengths rolled into an S shape | From casereccio meaning homemade | Cavatelli | Short‚ solid lengths | From the verb cavare meaning to hollow | Cencioni | Petal shaped‚ slightly curved
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Methodology Procedures: A. Procedure in BT Technology DNA technology makes it possible to locate the gene that produces BT proteins lethal to insects and transfer the gene into pineapple plants. 1. The BT gene that produces the desired lethal protein is joined to a maker gene for anti-biotic resistance. 2. BT gene + maker are inserted into plant cell. 3. Plant cells are grown in the presence of anti-biotic. 4. Cells that carry the BT gene +
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characteristics of the durum wheat milling and pasta production industry: According to the case‚ durum wheat quality criteria continually evolve in response to market pressure and consumer preference. Increasing demand for specific durum wheat quality attributes for different end products requires development of more rapid objective means to grade and classify wheat parcels on the basis of processing potential. Durum wheat prices rose because of increased demand for pasta. In addition‚ the increase in milling
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5-55 1 (a). Overhead rate: $10 per direct-labor dollar 2. New product cost: $11.06 per pound of Jamaican coffee Gourmet Specialty Coffee Company (GSCC) is a distributor and processor of different blends of coffee. The company buys coffee beans from around the world and roasts‚ blends‚ and packages them for resale. GSCC currently has 12 different coffees that it offers to gourmet shops in one-pound bags. The major cost is raw materials; however‚ there is a substantial amount of manufacturing overhead
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PROJECT FEASIBILITY REPORT ON PASTA MANIA A PROJECT SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF THE DEGREE OF BACHELOR OF BUSINESS ADMINISTRATION SUBMITTED BY KALPANA (BBA/3010/2012) It is a pleasure to keep this report in front of you. Under the said curriculum a student has to do a detail analysis of a particular company. At the same time we must know that what
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What’s Up With Pasta Q1: We need to understand and research why the Spaniards are spending relatively less on Pasta than its European neighbors. Current market research done by AEFPA offers insufficient data‚ so we need to improve data quality. The main goal is the get a clear demographic segmented market overview. One of the problems is that we cannot clearly identify the potential and current pasta consumers clearly – we simply do not know enough about of core target group. In addition we
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How Pasta Is Made. Pasta is one of the simplest and purest foods around‚ as it is made of just two ingredients‚ semolina and water‚ without the addition of any hidden artificial preservatives or colorings. Selection of Raw Material The first decisive step in making good pasta is the selection of the appropriate raw material. All quality pasta is made from Durum wheat semolina. Durum wheat is considered to be the most noble of all hard wheat and the richest in nutritional value. Durum wheat is what
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The evolution of the Spanish pasta market has not gone according to the expectations of the Spanish Association of Pasta Producers (AEFPA). They believe that the current consumption of 4 kg per person can be increased up to 5 kg per person within in the next two years but‚ the reality is that the expected boom‚ hasn’t come true. To push the demand forward the AEFPA has decided to run a high profile campaign in an effort to increase the consumption of pasta. In order to be successful the AEFPA
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