The importance of employee onboarding vs. employee orientation programs to maximize employee retention and engagement. A quick guide to onboarding process, from pre-employment to management engagement, training, sharing company values and culture, buddy system and team bonding exercises.
This document discusses plans to expand the CulinaryOn culinary entertainment center concept internationally. It describes CulinaryOn as providing a hands-on cooking experience led by a private chef in a unique studio atmosphere. The concept has been successful in Moscow and a new location opened in Singapore in 2015. The vision is to become the world's first edutainment chain with over 100 locations globally by 2020, with a goal of 20 studios. Details are provided on the Moscow and Singapore locations, growth statistics, core clients and values.
The importance of employee onboarding vs. employee orientation programs to maximize employee retention and engagement. A quick guide to onboarding process, from pre-employment to management engagement, training, sharing company values and culture, buddy system and team bonding exercises.
This document discusses plans to expand the CulinaryOn culinary entertainment center concept internationally. It describes CulinaryOn as providing a hands-on cooking experience led by a private chef in a unique studio atmosphere. The concept has been successful in Moscow and a new location opened in Singapore in 2015. The vision is to become the world's first edutainment chain with over 100 locations globally by 2020, with a goal of 20 studios. Details are provided on the Moscow and Singapore locations, growth statistics, core clients and values.
3. Что нам нужно Сколько
Салатные листья рукколы «Белая дача» 75 г
Картофель 120 г
Cтебель сельдерея 160 г
Зеленая стручковая фасоль 120 г
Анчоусы 50 г
Оливки или маслины 50 г
Свежемолотые соль и перец по вкусу
Помидорки «черри» 100 г
Домашний майонез
(яйцо, горчица, винный уксус)
100 г
Салат с картофелем и фасолью
(на 4 порции)
4. Картофель отварить и
нарезать мелкими
кубиками. Зеленые
стручки фасоли
очистить, нарезать и
отварить.
Подготовленные овощи
сложить в посуду, к ним
добавить часть
рубленного филе
анчоусов, заправить
майонезом.
Массу перемешать,
уложить горкой в
салатники на листья
салата и украсить
маслинами и анчоусами.