The Transformation of Hal in Shakespeares Henry IV Essay -- Henry IV

The Transformation of Hal in hydrogen IV In Shakespeares Henry IV, the character Hal, the Prince of Wales, undergoes a transformation that can be characterized as a redemption. Shakespeare introduces Hal, in the opening act as a renegade of the Court. His avoidance of all public responsibility and his affinity for the company of the Boars pass Tavern, have caused serious concern for the King, because Hal is heir to the throne. The King realizes that to keep order, a witnessr and his heir must prove to be both responsible and faithful from the outset Hal possesses neither quality. The King even testifies to his own advisor, that he would have rather traded Hal for Hotspur, the son of the Earl of Northumberland. In the Kings eyes Hotspur, not Hal, is the theme of honors tongue (1.1. 80), because he has won his glory through his merits in war. Thus, Shakespeare has set Hal and Hotspur in opposition Hal, the prodigal prince, versus Hotspur, the proper prince. Hal underst ands that he has been branded with the label, truant to chivalry,(5.1. 95) and as the heir to the throne, he realizes that it is imperative that he redeem himself not only for himself, but also for his father and his people because life will not always be a holiday , for If all the year were playing holidays, To sport would be as tedious as work (1.2. 211- 212). However Hal needs some type of volume to make his realization come true. Luckily Hals father, the King is willing to lend several comments that enrage him and provide him with the necssary motivation. It also seems that Shakespeare has included the foil for Hal, the vali... ...o someday rule the nation. Works Cited and Consulted Barber, C.L. Rule and Misrule in Henry1V. William Shakespeare Histories and Poems. Ed. Harold Bloom. New York Chelsea House Publishers, 1986. 143-167. Bloom, Harold. Henry IV, Part One Blooms Notes. New York Chelsea House, 1996. Cruttwell,Patrick. Hernry IV. Shakespeare For Students, Vol. II. Detroit Gale Publishing, 1999. Kantor, Andrea. Henry IV, Part One. London Barons Education Series, Inc, 1984. Princiss, G.M. Henry IV Criticism. Shakespeare For Students, Vol.II. Detroit Gale Publishing, 1999. Shakespeare, William. The Norton Shakespeare. Ed Stephen Greenblatt, et al. New York W. W. Norton & Company, 1997. Shakespeare, William. 1Henry IV. In The Norten Anthology of English Literature. Eds. M.H. Abrams et all. 5th Ed. New York Norton, 1987.

Antonine Woman as Venus :: Portrait Painting Art Essays

Antonine Woman as genus VenusIt is determined the Antonine Woman as Venus is a woman of aristocratic status. The portrait is made of fine-grain marble, a metier only upper-class persons could afford. Also, only persons of wealth could afford to have such a protrait made. The woman is portrayed as Venus, a goddess who is connected to the imperial family, and members of a royal family would often have themselves depicted as a deity. (De Puma 26) We know she is being portrayed as Venus because of her send breast and the upper-arm ring. The bare breast is a key to Venus because she is the goddess of sexuality and desirability. The upper arm ring can be an attribute of Venus as the Statue of Aphrodite (Venus) by Praxiletels displays the analogous jewelry on a nude body. (Fantham 175)The back of the portrait is slightly slanted, allowing us to imagine the angle at which the portrait was positioned on its support. The portrait is the drop bust of Antonine Woman as Venus, minus the backg round medallion, which would have created a complete circle above her head. Imagining the medallion was still there, we envision the bust as being placed on a wall. This postition would cause the portrait to angle towards the on-looker and we lead she was placed at eye-level or slightly higher.Antonine Woman as Venus is obviously a freeborn woman. She comes from or was married into an aristocratic family, which would not be possible for a slave or a freedwoman. She is a boyish matron of approximately 20 years of age. We can determine she is young and a matron because her pose is not as modest as an unwed adolescents pose whitethorn be or as modest as an elder womans pose may be. (Shelton 292)Her age is also determined by her sexually confident pose, her locks draping her neck, and her smooth, green facial features. These attributes are not a likeness to an adolescent girl or a woman of age. By the womans young and healthy appearance, we may assume she was able to receive the best medical treatment because she was a wealthy woman of aristocratic status.She was most likely, being a person of upper-class, educated at the appropriate age by private tutors, usually before the age of twelve. Like all Roman women, however, she must conceal her intellect in the caller-up of men, especially if the situation is concerning her husband.

Spring Reawakened: The Mind and Matter of Rock and Rebellion Essay

What constitutes a rebellion against conformity? Is the desire for revolution a matter of action or but a state of mind? In the 1990s, the Statess counterculture was founded on the alternative, grunge, and punk quiver movements that embodied the spirit of intrapersonal tension and social upheaval. The ideas emphasized by means of this counterculture have utilized and influenced many art forms, including theatre. Steven Saters inauguration Awakening exudes the same unruly spirit of the 90s, but the musicals setting, 19th ascorbic acid Germany, does little to connect coetaneous audiences to the themes. To accentuate the rebellious spirit inherent in the script, an adaptation of the play give be set in America during the 1990s. Furthermore, the internal conflicts indoors the three protagonists, Wendla Bergman, Moritz Stiefel, and Melchior Gaborwho each represent a facet of Sigmund Freuds map of the human subconsciouswill be externalized through the characters white plague of li ve musical instruments onstage. In each of the Poetics categories, alterations will be made to the original production in order to liberate its underlying turmoil.The plot will be restructured as a framed narrative, known as the Chinese box device. Essentially, Spring Awakening will become a story within a story. The first scene, in which Wendla asks her mother about human conception, will be truncated and will serve as the external frame of the story. Wendlas mother will conclude the scene with In order for a women to conceive a child (Sater 17). Then, plot will jump to the subsequent scene, which begins inside the framed narrative and proceed as normal. After the song Those Youve Known, the musical will return to the first scene, the framing device, and conclude ... .... Simultaneously, the actors will have to rock out during musical numbers while singing and playing instruments. Every decision made in this production of Spring Awakening focuses on spotlight themes of rebellion, psychological conflict, and the ability of high-energy rock music to influence social movements. These ideas are present in the script, but are buried beneath an inconstant setting fortunately, their universal applicability allows the musical to be transplanted into a more relatable time period. When established during the American alternative rock movement of the 1990s, the musical invites contemporary audiences to think of rebellion as a psychological and behavioral matter, a form of personal motivation, and not simply the product of teenage angst. The heart of Spring Awakening ultimately lies in this deep, thematic resonance and restless spirit.

An Economic Approach To Surfing :: essays research papers fc

An Economic Approach to Surfing The following represents a specified depiction of a typical sidereal day of surfboarding for me, in a manner described using economic terminology. Although there are many definitions of surfing these days, including surfing the internet, surfing departments stores, magazine surfing, etc., we will focus on the meaning of surfing as it was originally intended, defined as The water sport of riding the surf into prop up (Websters New World Dictionary, p.739) Using this, I will recount a surf trip a friend and I made to the marge a few years ago, beginning and ending at my home in Valley Center California. The Events I experienced will be represent using primarily economic concepts. What would seem like ordinary events will be portrayed using an economic microscope of interpretation.It is five A.M. on a heat up Saturday morning in the summer of 1998, and I am awakened by the unpleasant sound of my alarm clock. Now you may be wondering why I am crazy e nough to wake up this early on a Saturday, but for the dedicated surfer it is a necessity that integrity must take in order to maximize utility. Utility is defined as A measure of the satisfaction, happiness, or benefit that results from the consumption of a dear (Arnold, p. 849). The good in this case being surfing, and in order for me to be fully satisfied, receive happiness, and benefit optimally from this good, I must awake early. By awaking at five A.M., I can prepare for surfing without other members of my family inhibiting me because they will all be asleep. Everything is quiet and peaceful, and this factor alone allows me to start my day in a sort of positive and spiritual mode. The roads at this time in the morning are virtually empty, which enable me to arrive at the beach in approximately 20 minutes as opposed to 35 minutes during regular hours. The main concept explaining this circumstance has to do with planning and demand. At five A.M. the amount of traffic in inte rcourse to spaces available on streets and freeways is relatively small. At eight A.M. however, the amount of traffic in relation to spaces available on streets and freeways is relatively large, often causing extremely congested circumstances. Granted, my surf trip is on a Saturday, and most people have the weekend off from work, but the same economic concept applies on the weekend as it does during the week, but not as drastically.

Marriage in ancient Rome Essay -- essays research papers

The Roman institution of sum has been lauded as being the commencement purely humanistic law of espousals, unrivaled that is based on the idea of married couple being a free and freely dissolvable union of deuce equal partners for disembodied spirit. (Schulz, 1951103) This is quite a simplistic view, as there were many differing forms of labor union in Rome, from the arranged marriages of the elite to the unions of slaves and soldiers. As we shall see, the Romans actual expectations of married life and the gains they envisioned they would receive from the experience depended greatly on their age, sex and social status. irrelevant our contemporary society, no specific civil ceremony was required for the trigger of a marriage only mutual bargain and the fact that the fit mustiness regard each other as husband and wife accordingly. (Gardner,198647) Although non a legal necessity, some weddings, usually the first marriage of elite couples was tended to(p) by much revelry a nd song, as featured in one of Catullus poems. It describes the celebration of the marriage with dancing, singing and the brandishing of torches. Ribald jokes are shouted at the bride and silly are scattered as she makes her way towards her husbands house. The g fashion arrives before the bride so that he can personally invite her to come and share his home.Now married, what does the couple expect to gain from the experience? The young bride is most probably in her early teens, as is the girl described in Catullus poem with the words, "Young boy, become the little girls small smooth arm". After marriage she leave behind be transformed from a "little girl" into a respected wife. elsewhere Catullus assures his readers that young daughters are unloved by their parents until they are married. "If, when she is ripe for marriage, she enters into wedlock, she is of all time dearer to her husband and less hateful to her parents" (Catullus, Poems 62.57-65)If we ar e to take this at face value, then(prenominal) marriage for young girls gains them the affection of their parents. A similar sentiment is institute in the funeral eulogy from Rome for a woman named Murdia. It speaks of her dealing with her arranged marriage with obedience and propriety and "as a bride to become more honey because of her merits". (Reading 139, Lefkowitz and Fant, 1982135)Marriage, for some(prenominal) males and females granted them a larger network of fam... ...her image. He wanders lovesick to her room only to discover she is not there. It is safe to say that one of the gains from marriage for both partners was sexual satisfaction, even if certain men did look outside the marriage bed occasionally.Were the Romans expectations of marriage likely to be met? The foremost function of marriage, the outturn of children, was likely to be met by most marriages. Having those children survive and succeed you as heirs or to look after you in old age was another m atter. Cornelia practise twelve children of whom only three survived. In an age of high mortality, in which both childbirth and military campaigns were a factor, it could be difficult to establish a lasting partnership, the ideal Roman marriage of one partner for life. It is recorded on the tombstones of the long dead that indeed these marriages did exist, and even if it is but a literary cliche, it is still a testament of their devotion to one another."Pythion son of Hicesius set up this common memorial to himself and to his wife Epicydilla daughter of Epicydes. He was married at eighteen and she at fifteen, and for fifty years of life together they shared agreement unbroken" Marriage in ancient Rome Essay -- essays look papers The Roman institution of marriage has been lauded as being the first purely humanistic law of marriage, one that is based on the idea of marriage being a free and freely dissolvable union of two equal partners for life. (Schulz, 195 1103) This is quite a simplistic view, as there were many differing forms of marriage in Rome, from the arranged marriages of the elite to the unions of slaves and soldiers. As we shall see, the Romans actual expectations of married life and the gains they envisioned they would receive from the experience depended greatly on their age, sex and social status.Unlike our contemporary society, no specific civil ceremony was required for the creation of a marriage only mutual agreement and the fact that the couple must regard each other as husband and wife accordingly. (Gardner,198647) Although not a legal necessity, some weddings, usually the first marriage of elite couples was accompanied by much revelry and song, as featured in one of Catullus poems. It describes the celebration of the marriage with dancing, singing and the brandishing of torches. Ribald jokes are shouted at the bride and nuts are scattered as she makes her way towards her husbands house. The groom arrives before the bride so that he can personally invite her to come and share his home.Now married, what does the couple expect to gain from the experience? The young bride is most probably in her early teens, as is the girl described in Catullus poem with the words, "Young boy, release the little girls small smooth arm". After marriage she will be transformed from a "little girl" into a respected wife. Elsewhere Catullus assures his readers that young daughters are unloved by their parents until they are married. "If, when she is ripe for marriage, she enters into wedlock, she is ever dearer to her husband and less hateful to her parents" (Catullus, Poems 62.57-65)If we are to take this at face value, then marriage for young girls gains them the affection of their parents. A similar sentiment is found in the funeral eulogy from Rome for a woman named Murdia. It speaks of her dealing with her arranged marriage with obedience and propriety and "as a bride to become more be loved because of her merits". (Reading 139, Lefkowitz and Fant, 1982135)Marriage, for both males and females granted them a larger network of fam... ...her image. He wanders lovesick to her room only to discover she is not there. It is safe to say that one of the gains from marriage for both partners was sexual satisfaction, even if certain men did look outside the marriage bed occasionally.Were the Romans expectations of marriage likely to be met? The foremost function of marriage, the production of children, was likely to be met by most marriages. Having those children survive and succeed you as heirs or to look after you in old age was another matter. Cornelia bore twelve children of whom only three survived. In an age of high mortality, in which both childbirth and military campaigns were a factor, it could be difficult to establish a lasting partnership, the ideal Roman marriage of one partner for life. It is recorded on the tombstones of the long dead that indeed these ma rriages did exist, and even if it is but a literary cliche, it is still a testament of their devotion to one another."Pythion son of Hicesius set up this common memorial to himself and to his wife Epicydilla daughter of Epicydes. He was married at eighteen and she at fifteen, and for fifty years of life together they shared agreement unbroken"

Marriage in ancient Rome Essay -- essays research papers

The Roman institution of wedding has been lauded as being the first purely humanistic law of wedding ceremony, one that is based on the idea of unification being a free and freely dissolvable union of two lucifer partners for life. (Schulz, 1951103) This is quite a simplistic view, as there were many differing forms of trades union in Rome, from the arranged marriages of the elite to the unions of slaves and soldiers. As we shall see, the Romans actual expectations of married life and the gains they project they would receive from the experience depended greatly on their age, sex and social status. dissimilar our contemporary society, no specific civil ceremony was required for the creation of a marriage only mutual capital of New Hampshire and the fact that the copulate moldiness regard each other as keep up and wife accordingly. (Gardner,198647) Although not a legal necessity, some weddings, usually the first marriage of elite couples was tended to(p) by much revelry an d song, as featured in one of Catullus poems. It describes the jubilancy of the marriage with dancing, singing and the brandishing of torches. Ribald jokes are shouted at the bride and roughened are scattered as she makes her way towards her husbands house. The g agency arrives before the bride so that he can personally invite her to come and share his home.Now married, what does the couple expect to gain from the experience? The young bride is most probably in her archean teens, as is the girl described in Catullus poem with the words, "Young boy, going the little girls small smooth arm". After marriage she will be transformed from a "little girl" into a respected wife. elsewhere Catullus assures his readers that young daughters are unloved by their parents until they are married. "If, when she is ripe for marriage, she enters into wedlock, she is ever dearer to her husband and less hateful to her parents" (Catullus, Poems 62.57-65)If we are to take this at face value, accordingly marriage for young girls gains them the affection of their parents. A similar sentiment is found in the funeral eulogy from Rome for a woman named Murdia. It speaks of her dealing with her arranged marriage with obedience and propriety and "as a bride to become more beloved because of her merits". (Reading 139, Lefkowitz and Fant, 1982135)Marriage, for twain males and females granted them a larger network of fam... ...her image. He wanders lovesick to her room only to discover she is not there. It is safe to say that one of the gains from marriage for twain partners was sexual satisfaction, even if certain men did look outside the marriage bed occasionally.Were the Romans expectations of marriage presumable to be met? The foremost function of marriage, the production of children, was likely to be met by most marriages. Having those children survive and succeed you as heirs or to look after you in old age was another matter. Cornelia bore xii children of whom only three survived. In an age of high mortality, in which both childbirth and military campaigns were a factor, it could be difficult to establish a unchanging partnership, the ideal Roman marriage of one partner for life. It is recorded on the tombstones of the long dead that indeed these marriages did exist, and even if it is but a literary cliche, it is shut up a testament of their devotion to one another."Pythion son of Hicesius set up this common memorial to himself and to his wife Epicydilla daughter of Epicydes. He was married at xviii and she at fifteen, and for fifty years of life together they shared agreement unbroken" Marriage in ancient Rome Essay -- essays research papers The Roman institution of marriage has been lauded as being the first purely humanistic law of marriage, one that is based on the idea of marriage being a free and freely dissolvable union of two equal partners for life. (Schulz, 1951103) This is quite a si mplistic view, as there were many differing forms of marriage in Rome, from the arranged marriages of the elite to the unions of slaves and soldiers. As we shall see, the Romans actual expectations of married life and the gains they envisioned they would receive from the experience depended greatly on their age, sex and social status.Unlike our contemporary society, no specific civil ceremony was required for the creation of a marriage only mutual agreement and the fact that the couple must regard each other as husband and wife accordingly. (Gardner,198647) Although not a legal necessity, some weddings, usually the first marriage of elite couples was accompanied by much revelry and song, as featured in one of Catullus poems. It describes the celebration of the marriage with dancing, singing and the brandishing of torches. Ribald jokes are shouted at the bride and nuts are scattered as she makes her way towards her husbands house. The groom arrives before the bride so that he can per sonally invite her to come and share his home.Now married, what does the couple expect to gain from the experience? The young bride is most probably in her early teens, as is the girl described in Catullus poem with the words, "Young boy, release the little girls small smooth arm". After marriage she will be transformed from a "little girl" into a respected wife. Elsewhere Catullus assures his readers that young daughters are unloved by their parents until they are married. "If, when she is ripe for marriage, she enters into wedlock, she is ever dearer to her husband and less hateful to her parents" (Catullus, Poems 62.57-65)If we are to take this at face value, then marriage for young girls gains them the affection of their parents. A similar sentiment is found in the funeral eulogy from Rome for a woman named Murdia. It speaks of her dealing with her arranged marriage with obedience and propriety and "as a bride to become more beloved because of her mer its". (Reading 139, Lefkowitz and Fant, 1982135)Marriage, for both males and females granted them a larger network of fam... ...her image. He wanders lovesick to her room only to discover she is not there. It is safe to say that one of the gains from marriage for both partners was sexual satisfaction, even if certain men did look outside the marriage bed occasionally.Were the Romans expectations of marriage likely to be met? The foremost function of marriage, the production of children, was likely to be met by most marriages. Having those children survive and succeed you as heirs or to look after you in old age was another matter. Cornelia bore twelve children of whom only three survived. In an age of high mortality, in which both childbirth and military campaigns were a factor, it could be difficult to establish a lasting partnership, the ideal Roman marriage of one partner for life. It is recorded on the tombstones of the long dead that indeed these marriages did exist, and e ven if it is but a literary cliche, it is still a testament of their devotion to one another."Pythion son of Hicesius set up this common memorial to himself and to his wife Epicydilla daughter of Epicydes. He was married at eighteen and she at fifteen, and for fifty years of life together they shared agreement unbroken"

Irish Restaurant Concept

Beverage Management imagination cite Irish eatery Table of Contents fundament3 * Concept Development3 * eating house Concept3 * Vision, Mission, and end4 * Target market4 * Location and Demand Analysis5 * leg of Competition6 The Restaurant8 * intellectual nourishment and Beverage Selections8 * chemical group and Decorations9 * Point of Differentiation9 * SWOT Analysis10 Team Members12 Restaurant calling card13 HACCP-Based warning run Procedures33 * Personal Hygiene33 * Receiving and Storing34 * Preparing and Cooking36 * Serving38 submit39 References46 IntroductionThe entire restaurant concept of this project has evolved from the idea of Traditional Irish sustenance. In general, Ireland is located in Western Europe and the capital city is Dublin. The rural ara is surrounded by sea, making sea intellectual nourishment relatively common in the Irish homework. Well-known Irish viands usu totallyy includes of Irish stew, bacons, and tateres (Food &type A Drink in Irela nd, two hundred9). Further much, the Shamrock symbol, Guinness beer and St. slyricks Day are what people send word recall when talking somewhat Ireland. Concept Development Restaurant Concept Casual eat restaurantConcept physique The Restaurant name is Clonalis, la maison dIrlande or Clonalis, the Irish firm. The Clonalis House (Exhibit 1) is actually a unmatchable of the Irelands tourist attractions because it is an ancestral estate, which encompasses a pertinacious heritage. The House is located in the suburb of Castlerea. The property was owned by the OConors, the direct descendants of Irish Connachts dynasty in the 12th Century, since 1878 for to a greater extent than than 1 vitamin D 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 her itage and history of the Clonalis still remains. It is a major repository of correspondence, heirlooms, 600 year-old portraits of the OConors, and 7,000 volumes of historical literatures. Influenced by Italian style, the architecture allows light to come in that creates bright and warm family asynchronous transfer mode (Clonalis House).Inspired by the Clonalis House, the Restaurant ambience entrust communicate family glory by blending both traditional and contemporary designs to gainer warming and relaxing tone. Further details of the Restaurant get out be explained later in this report. Vision, Mission, and Goal Vision Statement To be the destination Irish restaurant in geneva and to obtain a outrank in customers school principal when it comes to quality food for thought 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 trad ition and contemporary vibe where customers whoremonger sound sit, relax and enjoy the best of what Ireland has to arrive ater.Goal Establish sinewy brand position and obtain loyal customers to help the Restaurant breakeven at bottom the first 6 months. Target Market The Restaurant targets both male and egg-producing(prenominal) customers either local or tourists who are 30 to 55 of age with an annual income among 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 comgenus Panies as well as 24 international organizations, two hundred diplomatic consulates, and 300 inter national NGOs are base in the city. This makes it a nitty-gritty of businesses, meetings, and conventions.More everyplace, the city is very compact and the transportation makes it very easy to travel around. Because 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 otherwise cities in Switzerland. Employees in the city are also utilize to working with people from distinct backgrounds. Another benefit is that people in Geneva tend to equally accept other national customs as the locals. 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, two hundred cuisines are from all over the world (Republic and State of Geneva Department of Economy and Health, cc9). Not only does Geneva have juicy potential conduct due to its high traffic, but also it cons ists of galore(postnominal) groups of people whom the Restaurant can penetrate. The gather up of the Restaurant can be categorized into two groups, the locals and the tourists. To elucidate each group, the locals are people who reside in Switzerland and the tourists are those who travel from other countries. Among the locals are m both 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 two hundred8 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 end-to-end each year.The monthly average tourist arrivals in Geneva are sh own in Exhibit 3. Based on the information collected, it is anticipated that the average demand of the Restaurant alleviates of 40% locals and 60% tourists. Why Place du Molard? Place du Molard is located surrounded by feel du Rhone and Rue du Marche (Exhibit 4), which are the famous shopping streets in Geneva. Rue du Rhone is amply 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 plane section stores (Geneva Destination Guide). These streets are one of the attractions of the city. People come here to relax, socialize, and spend money Thereby localization of function the Restaurant between these streets will attract the demand from both sides, which match the demographic of the Restaurants target market. Besides those shopping streets are duomo S t. Pierre, Jet Deau, the Flower Clock, and Mesee International de la Reforme.These tourist attractions definitely are beneficial to the Restaurant location because they d afflictive more potential customers. Degree of Competition To analyze the degree of competition of the location, Porters 5 Forces framework (Porters 5 Forces, 2007) is applied. The framework takes into consideration of five basic factors of the business curse of substitutes, barrier to entry, buyer spot, supplier force play, and degree of rivalry (Exhibit 5). Threat of substitutes Substitutes of the Restaurant are those that take away the Restaurants 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 Flanagans Irish Pubs. Both of them locate about 500 meters away from Place du Molard. However, they are pubs whereas the Clonalis, la maison dIrlande 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 some other 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 meanspirited 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 clip, the Restaurant is dependent on wide range of customers, not only specific ones. Therefore, buyer power in this case tends to be moderate. Supplier 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 alive 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 image that the Restaurant offers to create values, which will be perceived by the customers. The Restaurant Food and Beverage Selections appetisers, main courses, and deserts are offered in the Clonalis, la maison dIrlande. To reflect Irelands geographic, surrounded by the sea, the Restaurants menus compose a variety of seafood dishes such as crab, pink-orange, prawn, oyster and mussels. Alternatively, the Restaurant will also offer lamb, grouse 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 drink, soft drinks, or hot beverages (Exhibit 7) that are carefully selected to match the dishes.Six snowy drinks, 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 s ummer (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 can have Beef and Cabbage Rolls in springtime and Iced Red Fruits Hot White Chocolate Sauce for summer desert.The boilersuit 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 guts 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 plaza of the room to m oderately 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, body of watercolor of Irish countryside, and replica portraits of the OConors, the propertys 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 apply to maintain woody 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, gratifyingness and refreshing scent to the tables. Moreover, decorating plants will be added to modernize the overall atmosphere. (A extension phone 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 Generally, 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 dIrlande 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 supply 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 intensify the overall experience a nd 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 Molard.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 restaurants 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(prenominal) period of time to gain customers awareness and the Restaurants re com e ination. * Lack of restaurant experience in the Genevas market. It takes time for the Restaurant to scam about operating business in the location in order to survive. * High set-up cost. Vulnerable in terms of cash flows. * Need to work passing 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 Restaurants concept is proved to be successful, the Restaurant can consider imitating the business conduct to other big cities such as capital of Switzerland 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 c ustomers 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 righteousness General Manager Name Onoue origin Name Hiroko Class PGDHM Email address emailprotected ch Responsibility Head Chef Name Tran First Name Thi Thao Nhi Class PGDOM2 Email address emailprotected ch Responsibility Assistant Chef Name Liang Ju First Name Lin Class PGDEMEmail address emailprotected ch Responsibility Restaurant Manager Name Vanasin First Name Samika Class PGDOM1 Email address emailprotected ch Responsibility Assistant Restaurant Manager Name Tatiyapornsuk First Name Jiraporn Class PGDHM Email address emailprotected ch Restaurant wag Concept Name Irish Restaurant Menu Tian of Fresh Local Crab Meat and Wild Smoked chromatic crosspatch chilly dispatcher straightaway Starter ? main line of achievement ? sweetness ? For 10 Pax segment whole heart tailor red calculation monastic 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 hit 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. engagement some baby rocket leaves and vegetable vinaigrette around the Tian. model (Farineau, 2006) Concept Name Irish Restaurant Menu Angels on Horseback Starter unwarmed Starter change Starter ? main(prenominal) ancestry ? Dessert ? For 10 Pax trimmings Unit quantity 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 rat 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 luculent in a bowl and discard shells. 3. Strain the oyster liquid and put it into a pan along with the oysters. 4. produce to a boil over gentle arouse simmer very gently for two minutes, then drain. 5. Trim bacon and stretch the bits by pressing with the back of a spoon Sprinkle oysters with a little lemon juice and pepper. . Roll each oyster 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. sample (Campbell, 2006) Concept Name Irish Restaurant Menu commove of Broccoli Soup Irish-Style Starter Cold Starter ? fond Starter Main Course ? Dessert ? For 10 Pax Ingredient Unit Amount Trim loss Calculation Order Price (kg/ltr) Food Cost(CHF) moaner stock 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 cover Kg 0. 020 - - 0. 020 9. 700 0. 194 common 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 Method 1. Combine yellowish broth, onions, broccoli, thyme, bay leaf and garlic cloves. 2. Bring to a boil. Simmer, partially covered, for 10 minutes in a olive-sized saucepan, melt butter. Stir in dredge, coarseness and pepper. increase 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 boastfully 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 unction 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 - - - - - brininess and freshly ground pepper - x1 - - - - - Total 27. 336 Selling Price (1 Pax) 8. 30 Method 1. Saute onions (finely cut) and garlic (peeled and crushed) in melted butter without browneding 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 c force outers. Standard (Johnson. , 2006) Concept Name Irish Restaurant Menu Patricks 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. clx Beef broth Ltr 0. 520 - - 0. 520 40. 11 20. 857 cook 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 in 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 potat oes 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 dissipate with parsley. Standard (Patricks Irish Lamb Soup, 2006) Concept Name Irish Restaurant Menu Mussels in Murphys 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. keen 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 have the pan from time to time, until the mussels steam open. 5. Serve with more butter an d parsley. Parsley 1 for readying 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, channelise the meat, and discard the upper shells.Reserve the lower shells with their transfuse-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 finall y 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 fish with Steel keep down 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 veggie 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 McCanns 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 caprine animal quit Kg 0. 120 - - 0. 120 32. 800 3. 936 Total 61. 664 Selling Price (1 Pax) 18. 70 Method 1. Oats Bring 4 loving 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. at one time 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. portion 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 pewit 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 speedily so this should be no long-run 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. 9 70/65)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 colewort, 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 downslope 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. 50 0 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 min ute 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, cultivated 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 development. 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 cole 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 pe pper. 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 cordial 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 rich 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. 000 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, essentialard, 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 f rom 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 mustinessard seeds and one-quarter cup of red-wine vinegar. 2. Process until the seeds are partially crushed and form a paste. permit 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 net profit 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 keep 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 Dish 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 goats 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 drizzle of olive oil and a clench 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 crop 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 highest 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 spo on tea of sugar and beat again. 4.Make sure the whiskey is still okay. Turn off the mixer. 5. get word 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 cover 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. 000 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. 13 7 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 splatter firmly to remove the excess flour. Set aside. 2. In a large bowl, thoroughly whisk together the spread over 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, pickings 6 to 8 minutes.Add the eggs, one at a time, about 1 minute apart, lolly 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 mixt ure 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. labor this crumb mixture into bottom of 9 inch spring form pan with 2 3/4 inch high sides. Bake at 175 C unt il 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 picking 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 cheesecake to rack and cool. Cover and keep 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 currant s. 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 Ground 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 175C. 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 sle dding 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(kg/ltr) Food Cost(CHF) Berries Kg 0. 225 - - 0. 225 68. 000 15. 300 Rasberries Kg 0. 225 - - 0. 225 44. 000 9. 900Strawberries 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 m elted. 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 proceed contamination of food by foodservice employees.RESPONSIBLITY The procedure concerns handling, preparing, and serving food figure by foodservice employees INSTRUCTIONS 1. Employee training based on local health department requirements, guidelines of this SOP and Employee Health Policy. 2. Hands rinse and fingern ails trimmed. 3. Do not use artificial fingernails and nail polish. 4. Bandage wounds/sores/lesion and fail 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 control condition when in kitchen. 8. Do not eat, drink, or smoke in kitchen. 9. Correctly taste food carve up 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 words 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. E mployee 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 harvest-home 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. Fish should be stored between -1 ? C and 1 ? C. d. Other meats will be stored between 2 ? C and 4 ? C. e. Dairy crops 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-free, organized delivery truck to prevent cross-contamination. . Check the interior temperature of refrigerated trucks and meet 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.Thr ow 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. Regarding 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 unblemished 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 proced ures 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 the foods out of the containers. 6. Pre-chill required ingredients for cold foods, for instance sandwiches and salads to 5Cor 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 finis 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 put down or Cooking and Reheating Temperature Log where necessary. The foodservice manager will visually 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 requi rements. 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.

Innovations in water conservation and treatment Essay

Water reuse and sermon is very essential today since crisp weewee scarcity piece of tail be felt in many parts of the globe conservation of water is really needed. What is grey water and how could it be useful to us? Include comments about purple pipes in this discussion. Grey water is wash water or any water used at home such(prenominal) as from dish, shower, sink, and laundry. Grey water does not include water that comes from toilets toss offs and garbage grinders which is called black water. Not any of the sources of grey water contains disease organisms found in permissive waste water.Grey water has fifty to eighty percent of inhabited waste water, can be reused for other purposes, especially in land irrigation. (Ludwig 2007) First, we should sleep with the distinctions between grey water and black water in order for us to understand fully how to manage them and why they should not be composite together, for environmental security as well. In combined waste water, toilet wastes have ninety percent of Nitrogen, which is the most alarming and not-easily-removed pollutants affecting the prospective alcohol addiction water supply, while grey water holds about ten percent only, which is mostly organic so animals can mute use it when filtered.Human pathogens can be found significantly in feces according to health professionals. Since black water has more pathogens contained, toilet wastes should be kept out of waste water stream to radically reduce the risk of spreading such organisms through water. Lastly, grey water pollutants decompose quicker than that of the black water which implies a more rapid stabilization and prevention of water pollution. (Lindstrom 2000) Plants doesnt necessarily need to thrive on pure drinking water, it would be a waste to do so since they can actually be flourished with used water with small bits of compost.Grey water reuse is one of the essential solutions to many environmental threats and will basically remain in the u p coming generation. How can grey water be useful to us? What are its benefits? First, fresh water can be conserved because grey water can replace it in many purposes, increasing effective water supply in irrigation sites and at the same time money is also saved. Secondly, reuse of grey water causes less strain on septic tank or treatment plant, extending its condenser and existence. For the local government, if effluent flow decreases the effectiveness of the treatment becomes higher, while louring its costs.Also, grey water protects the quality of natural surface and ground waters, given that it is purified to an hugely high take in the upper, most organically active region of the soil. Moreover, energy and chemical use will lessen because instead of undergoing a treatment and pumping, wastewaters are being used for some other purposes. The use of grey water for plants revives groundwater. Besides it also facilitates a landscape to boom even if there is no enough water to sup port a large amount of plant growth.Erosion can take place when there is loss of nutrients through wastewater disposal in bodies of water, however the cultivated nutrients in grey water helps maintain the fertility of the land. Lastly, it takes account in yielding the awareness of the rational husbandry of a significant resource. (Ludwig 2007) Purple pipes in the ground are used for irrigating plants and many other purposes but not for drinking. Indirect cycle of wastewater is better than utilise alternative water supplies such as purple pipes because it requires less effort to install, maintain and employ. It is also less costly.Indirect water recycling would benefit everyone, not just those areas serviced by purple pipes. (Queensland Government 2006) What is desalinisation? In your answer, include discussions of reverse osmosis and one other manner of desalinization. Be accredited to include the pros and cons of the methods discussed. Today, approximately only one percent of the Earths water is fresh the oceans are being utilized to supplement the supply of fresh water. Desalination (also called desalinization) is the process of purifying seawater or brackish water, removing dis put to workd solids from water, to obtain a safe and clean drinking water.Method of desalination pass on under two major categories the thermal (evaporative) methods and the tissue layer based methods. (Gold brim 2004) The membrane methods involve the use of force against salts or water through a synthetic membrane. Some examples of processes include electrodialysis, reverse osmosis, and nano-filtration. Reverse osmosis (RO) forces water through a membrane under external pressure to reverse natural osmotic flow. Water flows from a more intense saline solution as pressure is applied through the semi-permeable membrane.The remaining feed water that hasnt passed the membrane yet will increase its salt concentration. The pressure at the surface of the membrane is increased to elim inate some feed water to prevent rashness of supersaturated salts. Pretreatment, includes fine filtration and accumulation of acid or other chemical substances to restrain precipitation, is vital to prevent precipitation of salt and formation of microorganisms on the membranes. RO is considered as the most proper and suitable technology for desalination of seawater for drinking because it can remove chloride salts, pathogens and other contaminants.(Advameg Inc) One advantage of using membrane method is that it requires less energy than using thermal method, which consumes a large amount of heat energy to be able to perform evaporation. Moreover it has a lower visual impact. Nevertheless, some disadvantages include membranes are sensitive to feed water which may cause scaling and fouling. These methods also require a high level of pre-treatment. The efficiency and costs of the procedure is reliant on the coarseness of feed water. (Gold Coast 2004) In thermal methods, the water will be subjected to evaporation expiration salt behind in concentrated brine.Then, it will be condensed in order to provide roughly pure water. Common processes include heat distillation, multi-stage flash, multi-effect distillation, automatic vapor compression, and thermo-compression distillation. For example, in heat distillation, large amount of heat is being used to refine fresh water from sea water. Derived from the natural hydrologic cycle, whereas seawater is heated, water vapors are produced, and then condensed to form fresh water. In desalination plants, seawater is being subjected to large amount of heat to meet its boiling office to tolerate maximum vaporization.To make this process possible, the atmospheric pressure is being decreased to lower the boiling point of the seawater. With a lower boiling point, denary boiling can be done using lower energy requirement and the rate of carbonate and sulfate scale productions on the equipment is being controlled. (Advameg Inc) T he advantages of using thermal methods are the following the systems are tough and insensitive to feed water quality variations, the energy efficiency is not affected by salinity levels, and lastly it produces a high quality of water.Some disadvantages include intensive energy required and high visual impact. (Gold Coast 2004) There are still many other methods that are being developed by the different sectors, whether private or governmental, in order to conserve fresh water and recycle the wastewater to make every drop useful and productive.These innovations would play a very important part in the long run it can solve the problems regarding water shortage and scarcity all over the world. Everyone will benefit.References About, Inc 2007, What is Reverse Osmosis? unattached from 19 phratry 2007. Advameg Inc 2007, Desalinization. Available from http//www. waterencyclopedia. com/Da-En/Desalinization. html 19 folk 2007. Alaska Department of Environmental Conservation June 1993. , FactSheet sewer water Recycling Systems. Available from 19 September 2007. Bynum, J April 9, 2007, Purple Pipes The New Government Bio-Terrorism Threat. Available from 19 September 2007. City of Roseville 2007, Recycled Water.Available from 19 September 2007. Ecological Internet 2007, initiation Running Out of Water. Available from 19 September 2007. EcoWorld Inc 2007, The Global Environmental Community. Available from 19 September 2007. General Electric Company 2007, Desalination. Available from 19 September 2007. Gold Coast November 2004, Desalination.Available from 19 September 2007. HighBeam Research, Inc. 2007, New Desalinization Processes Could Solve Worlds Water Shortages. Available from http//www. highbeam. com/doc/1G1-56846829. html 19 September 2007. Ludwig, A 2007, Grey Water Central. Available from 19 September 2007. Lindstrom, C 2000, Grey Water. Available from http//www. greywater. com/ 19 September 2007. negotiable attribute Enterprise n. d. , Insane in t he Membrane. Available from http//blogs. princeton.edu/chm333/f2006/water/02_desalination/01_reverse_osmosis/ 19 September 2007. Movable Type Enterprise n. d. , Global Clean Water Crisis. Available from 19 September 2007.Movable Type Enterprise n. d. , Making Every Sip Count. Available from 19 September 2007. Movable Type Enterprise n. d. , Sewage and Such. Available from 19 September 2007.Movable Type Enterprise n. d., The Global Water Crisis Our Inevitable Fate? Available from http//blogs. princeton. edu/chm333/f2006/water/02_desalination/ 19 September 2007. Movable Type Enterprise n. d. , Water Quality. Available from 19 September 2007. Movable Type Enterprise n. d. , Water Crisis in Developing Countries. Available from http//blogs. princeton. edu/chm333/f2006/water/05_international_issues/ 19 September 2007.Queensland Government May 2006, South East Queensland Regional Water Supply Strategy. Available from 19 September 2007. State of Victoria November 6 2006, Grey water recycling water at home.Available from 19 September 2007. Water Innovations Inc. 2007, Water Innovations. Available from 19 September 2007. National Research Council, Review of the Desalination and Water Purification Roadmap.. Washington, D. C. Natl Academies Press, 2004.

What Shoud You Do

The strong entrust to deep understand the field and build the occupancy. Kaolins enthusiastic re hunt club on feta cheese before and during summer 2001 shows his firm exit for success. He went on field and online to calculate whatever information about food imports. Furthermore, when he found himself struggling to maintain his pricing structure, he had a study breakthrough his innovation. He accomplished website Melancholia and started to promote credit sales. 2. Kaolins familiarity In finance and counting indeed helped him in rising and handling money.He explained his friends who had express interest and boost about his business and finally rose $40,000 as a slap-up. With a very limited source of capital, he made positive(predicate) to keep up the money flow. nonetheless until now, Melancholy could keep the price low while keep the quality up. 3. Khans printing and courage. With no nest egg and unprecedented wee knowledge of the import business, Kaolin was brave e nough to refuse his Bulgarian winery contact when it is not beneficial for him. He then worked rough to rig out the UAPITA with some help from his friends, and stopped working at the restaurant.Even though the first container was a disappointment, he never gave up In overcoming any obstacles. His belief of success attracted other people who also believe in the same thing, and the success Just happened as simple as that. 1. The strong will to late understand the field and build the business. Kaolins enthusiastic re pursuit on feta cheese before and during summer 2001 shows his firm will for success. He went on field and online to search any information about food imports.Furthermore, when he found himself struggling to maintain his pricing structure, he had a major breakthrough his Innovation. He complete website Melancholy and started to promote credit sales. 2. Khans knowledge In finance and accounting indeed helped him in rising and handling money. He explained his friends who had verbalised interest and encouragement about his business and finally rose $40,000 as a capital. With a very limited source of capital, he made incontestable to keep up the money flow. Even until now, Melancholy could keep the price low while keep the quality up. Khans belief and courage. With no savings and precious little knowledge of the import business, Kaolin was brave enough to refuse his Bulgarian winery contact when it is not beneficial for him. He then worked hard to raise the capital with some help from his friends, and stopped working at the restaurant. Even though the first container was a disappointment, he never gave up in overcoming any obstacles. His belief of success attracted other people who also believe in the same thing, and the success Just happened as simple as that. 1.The strong will to deeply understand the field and build the business. Kaolins enthusiastic research on feta cheese before and during summer 2001 shows his firm will for success. He w ent on field and online to search any information about food imports. Furthermore, when he found himself struggling to maintain his pricing structure, he had a major breakthrough his Innovation. He established website Melancholia and started to promote credit sales. 2. Khans knowledge In finance and accounting Indeed helped him In rising and handling money.He explained his friends who had expressed interest and encouragement about his business and finally rose $40,000 as a capital. With a very Melancholia could keep the price low while keep the quality up. 3. Kaolins belief and courage. With no savings and precious little knowledge of the import business, Kaolin was brave enough to refuse his Bulgarian winery contact when it is not beneficial for him. He then worked hard to raise the capital with some help from his friends, and stopped working at the restaurant. Even though the first container was a spontaneity, he never gave up in overcoming any obstacles.His belief of success at tracted other people who also believe in the same thing, and the success Just happened as simple as that. 1. The strong will to deeply understand the field and build the business. Kaolins enthusiastic research on feta cheese before and during summer 2001 shows his firm will for success. He went on field and online to search any information about food imports. Furthermore, when he found himself struggling to maintain his pricing structure, he had a major breakthrough his innovation. He established website Melancholia and started to promote credit sales. . Kaolins knowledge in finance and accounting indeed helped him in rising and handling money. He explained his friends who had expressed interest and encouragement about his business and finally rose $40,000 as a capital. With a very limited source of capital, he made sure to keep up the money flow. Even until now, Melancholia could keep the price low while keep the quality up. 3. Kaolins belief and courage. With no savings and preci ous little knowledge of the import business, Kaolin was brave enough o refuse his Bulgarian winery contact when it is not beneficial for him.He then worked hard to raise the capital with some help from his friends, and stopped working at the restaurant. Even though the first container was a disappointment, he never gave up in overcoming any obstacles. His belief of success attracted other people who also believe in the same thing, and the success Just happened as simple as that. 1. The strong will to deeply understand the field and build the business. Kaolins enthusiastic research on feta cheese before and during summer 2001 shows is firm will for success.He went on field and online to search any information about food imports. Furthermore, when he found himself struggling to maintain his pricing Melancholia and started to promote credit sales. 2. Kaolins knowledge in finance and keep up the money flow. Even until now, Melancholia could keep the price low while keep the quality up. 3. Kaolins belief and courage. With no savings and precious little Even though the first container was a disappointment, he never gave up in believe in the same thing, and the success Just happened as simple as that.

Love has to look like something

As for my opinion, near of the people know will say that sleep with is an action. And for me it its the most appropriate meaning then for me. Love can be felt, yes lovemaking just love is also the action you need to do to show reciprocity to what others show to you or has done for you. As to Mr.. Dye, love started from loneliness, hardly as for what I have been taught. Love comes from God. And because he loves us first, we ar able to love him back and his example of love has been our model as to how should we love others. According to Mr.. Dye, loneliness started the experience of being love.I know I ant question him right there because every individual has his own say however as for me, it isnt. Because love is the most beautiful issue that God has give us. Because without his love, we be maybe not here anymore. But I know whatever will tell me that because of love u became broke. But we can only be victorious because of the Nazarene. Although we have different backgroun ds and different time frames with Jesus, one thing that we find that remains the same is Gods love for us. His love never changes, His love remains the same, and His love never fails.So if you feel like someone betrayed you, why not eve him first. Sometimes love can be taken for granted and the word used over and over. For example, you might say, l love my car, or I love the smell, or love ice cream. In our minds though, love has to look like something. But when the words l love you come to mind, we become excite of it because of our past. Maybe someone you loved left you and so you necessitate to guard your heart and dont re each(prenominal)y want to believe those words anymore. What then is Gods definition of love?In 1 Corinthians 134-8 it says that, love is long suffering (patient). Thats the first definition. The second is, Love is kind. Then continuing it says, Love does not envy, does not butt itself, is not puffed up, does not behave rudely, does not seek its own, is not provoked, thinks no evil, does not rejoice in inequity but rejoices in the truth, bears all things, believes all things, hopes all things, endures all things, and love never fails. I might emphasized the words LOVE NEVER FAILS. Yes, true love, it does not fails.So youre probably thinking then now that why that many relationships has to be end, and families come to be ruined, say, it is cause they dont have the right foundation of love. I have read this rail line which I rephrased that most of the reasons why we commit mistakes and doomed ourselves, is because we were not willing to wait, that we were not been patient. It might be true right. Because according to statistics, each year, the number of teenaged pregnancies are rampantly going higher each time, many relationships has been broken because they were not patient to each other.And according to the bible, the very first definition is calmness. Jesus is a perfect example of that love, he has suffered a lot of insults, he h as en accused of many things and yet he has given us patience just so we can see his purpose here unto this earth. He suffered and bore all the pain because he loves us and he doesnt want us to be lost again and because he knows that through him, we can be redeemed and we can be accepted as Gods children again.. Love should not be over busy with other things.In Luke Chapter 10 -it is when Jesus visited bloody shame and Martha household. Martha was so concerned with the things that had to be done so she asked Jesus to send Mary to help her. But Jesus said to her that Mary chose the good part by listening to His words, and t shall not be taken away from her. In the Bible, Paul says that we must rely on what Christ Jesus has done for us and not on our own human efforts because our human efforts, our achievements, and our possessions are precisely garbage when comparing to what we have In Jesus.There are times when we dont understand what is happening in our lives. We feel, we hope, we trust, we get let down, and we get burned. But God in His sovereignty says to you who are spiritually mature to keep pressing on. He has something better for you but you need to go through this in order to arrive it. Thats the race youre on. When you get there you will understand. But in the process, love has to look like something. Otherwise, who will the unsaved look for in love? How are they going to know what love is?Thus, we need to be the light to show the world what love looks like. In 1 Core. 141 it says, Eagerly take and seek to acquire his love. Furthermore, the Bible says in John 152 to be glad that, He cuts off every branch in me that bears no fruit while every branch that does bear fruit he prunes so that it will be even more dark-fruited. This just means that we should lyric the thing that brings out the best in us and prune those we think that will put us into ruin. Love cannot be over busy.One day I remember God talk to me and he revealed something to me, some people think that they are unworthy, they are dirty, they were ashamed to approach people because they were afraid that youll goanna judge the, most of this people felt unloved and so, that is why, our love shouldnt be busy overlooking into things that it felt like weave filled them with much attention already, there are lots of people who needs to be love. And because I am filled with love by God and by the people rounds me, why not distribute my love to this people.Why not share a glimpse of how God filled you with much enthusiasm and joy in your heart. They were all just like us, Jesus came to the world so he could love everyone, and when he went up to heaven, he has given us the authority to love his people. Just by merely talking to them could give them a hint how much loved youre filled with. Because when they can see the passion that resides in you, they will then reflect the light youve given them. John 154-5 says, Remain in me, and I will remain in you for a branch cannot reduce fruit if it is severed from the vine.And you cannot be fruitful unless you remain in me. Yes, I am the vine. You are the branches. Those who remain in me and in them will produce much fruit for apart from me, you can do nothing. All the energies we have when were investing in the Lord, sitting at His feet, dont know how many times we continuously say devotions, devotions, devotions. We sit at His feet, listen to His voice, but dont you close the book and say that were done. Devotions begin our time with the Lord, but it doesnt end when we close the book. He says for you to look like love in this hurting world.