OraWorldMandala has been organizing training seminars since 2008 for Artists of Ahimsa in India and Mexico to educate about nonviolence through creativity. The training refers to OraWorldMandala's methodology for developing education in nonviolence through art. Several seminars were held in Mexico in 2008 at locations like the Indian embassy and UNESCO. An 11-day training seminar was also held in India at Gujarat Vidyapeeth inaugurated by the university chancellor and Italian ambassador to India.
Gujarat Vidyapeeth University was founded by Mahatma Gandhi in 1920. OraWorldMandala is a cultural association dedicated to non-violence through art with headquarters in India, Italy, and Mexico. The document lists dates and locations for seminars held by OraWorldMandala at primary schools in Mexico City between June 21st and June 29th, 2010.
Mohandas Gandhi was born in 1869 in India and lived in India, London, and South Africa. He studied law and spent time working in South Africa, where he was disturbed by the unequal treatment of Indians. Gandhi believed in non-violent protest and civil disobedience to fight for equality and independence in South Africa and later in India. He led India to independence from British rule in a peaceful manner and inspired civil rights movements around the world.
The document discusses the organization of food and beverage operations. It outlines the different managerial, production, and service positions within food service and how they are organized on an organizational chart. It also discusses the roles of top managers, middle managers, and supervisors. The document provides examples of organizational structures for large corporations and independent restaurants. It describes typical job descriptions and responsibilities for various positions.
The document outlines the hierarchy and organizational structure of different roles in restaurant management. It provides examples of hierarchies for general restaurant management, American restaurants, French restaurants, English restaurants, banquet services, and room service. The restaurant hierarchies list managerial roles in descending order of authority, from general manager down to staff-level positions like busboy or steward.
The document provides a history of ergonomics, beginning with early studies in the late 19th/early 20th century focused on improving productivity and addressing issues like fatigue. It notes the establishment of organizations like the Industrial Fatigue Research Board to study these issues, as well as increased focus on ergonomics during World War I and II to improve equipment design. The text defines ergonomics as the scientific study of the relationship between humans and their working environment, with the goal of increasing efficiency while promoting user health and well-being. It also outlines key disciplines that contribute to ergonomics like physiology, anthropometry, biomechanics, and psychology.
This document outlines various roles in food and beverage service staff. It describes the responsibilities of an F&B manager who oversees catering policies and operations. An assistant F&B manager helps the manager and acts as the deputy in their absence. A restaurant manager has overall responsibility for organizing and administering the food and beverage service areas. The document then provides brief descriptions of various serving roles such as head waiter, station waiter, sommelier, barista and cashier and their respective responsibilities.
A bar is a licensed establishment where alcoholic beverages are served. It typically features a long counter with bottles and glasses on display behind it. Bar stools or seating are provided. While service is formal, food options are usually limited to snacks. The bar contains a front area where customers order, a back display area showing available drinks, and an under-counter storage and equipment space. Proper planning considers factors like location, size, layout, utilities, hygiene, and necessary equipment.
Gujarat Vidyapeeth University was founded by Mahatma Gandhi in 1920. OraWorldMandala is a cultural association dedicated to non-violence through art with headquarters in India, Italy, and Mexico. The document lists dates and locations for seminars held by OraWorldMandala at primary schools in Mexico City between June 21st and June 29th, 2010.
Mohandas Gandhi was born in 1869 in India and lived in India, London, and South Africa. He studied law and spent time working in South Africa, where he was disturbed by the unequal treatment of Indians. Gandhi believed in non-violent protest and civil disobedience to fight for equality and independence in South Africa and later in India. He led India to independence from British rule in a peaceful manner and inspired civil rights movements around the world.
The document discusses the organization of food and beverage operations. It outlines the different managerial, production, and service positions within food service and how they are organized on an organizational chart. It also discusses the roles of top managers, middle managers, and supervisors. The document provides examples of organizational structures for large corporations and independent restaurants. It describes typical job descriptions and responsibilities for various positions.
The document outlines the hierarchy and organizational structure of different roles in restaurant management. It provides examples of hierarchies for general restaurant management, American restaurants, French restaurants, English restaurants, banquet services, and room service. The restaurant hierarchies list managerial roles in descending order of authority, from general manager down to staff-level positions like busboy or steward.
The document provides a history of ergonomics, beginning with early studies in the late 19th/early 20th century focused on improving productivity and addressing issues like fatigue. It notes the establishment of organizations like the Industrial Fatigue Research Board to study these issues, as well as increased focus on ergonomics during World War I and II to improve equipment design. The text defines ergonomics as the scientific study of the relationship between humans and their working environment, with the goal of increasing efficiency while promoting user health and well-being. It also outlines key disciplines that contribute to ergonomics like physiology, anthropometry, biomechanics, and psychology.
This document outlines various roles in food and beverage service staff. It describes the responsibilities of an F&B manager who oversees catering policies and operations. An assistant F&B manager helps the manager and acts as the deputy in their absence. A restaurant manager has overall responsibility for organizing and administering the food and beverage service areas. The document then provides brief descriptions of various serving roles such as head waiter, station waiter, sommelier, barista and cashier and their respective responsibilities.
A bar is a licensed establishment where alcoholic beverages are served. It typically features a long counter with bottles and glasses on display behind it. Bar stools or seating are provided. While service is formal, food options are usually limited to snacks. The bar contains a front area where customers order, a back display area showing available drinks, and an under-counter storage and equipment space. Proper planning considers factors like location, size, layout, utilities, hygiene, and necessary equipment.
This document discusses communication within and between departments in the food and beverage industry. It outlines that effective communication is needed both internally and externally. Internally, there are formal, informal, and consensus forms of communication. Formal communication flows vertically between managers and subordinates, and horizontally between coworkers. Informal communication spreads through personal networks. Consensus requires agreement among groups. Key internal communications are described between food and beverage and production, housekeeping, and front office departments to coordinate tasks like food preparation, cleanliness, staff uniforms, guest charges, and event details. External communication involves agencies, authorities, and other organizations.
This document outlines the organizational structure and personnel of a food and beverage service department. It lists 14 roles within the department, from the food and beverage manager who oversees the entire department, to managers who oversee specific areas like restaurants and banquets, to various levels of wait staff ranging from head waiters to junior waiters. It describes the responsibilities of each role to ensure efficient service and operations within the food and beverage department.
This document provides an overview of operating a bar business. It discusses topics such as types of bars and bar ownership, planning and designing the bar space, required equipment and supplies, purchasing and storing liquor, bar personnel responsibilities, relevant laws and regulations, and food service offerings. The document is designed to serve as a comprehensive guide for running a bar business.
This document discusses different types of meal services including French service, Russian service, buffet meals, and tray meals. It provides details on how each type of service is carried out, who is involved, and where they are commonly used such as in homes, restaurants, or for guests. The key aspects covered are how food is brought to diners, whether servants or the diners themselves serve the food, and the number of courses typically involved in each style of service.
This document contains information about various types of food and beverages that may be served at restaurants and bars. It discusses items like tomato soup, egg fried rice, and French toast that could make up a restaurant meal. It also provides details on alcoholic beverages like beer, wine, rum, and whiskey. Non-alcoholic drinks like tea are also covered. Health and safety standards for food preparation and storage in contexts like flight catering are outlined. Finally, some website URLs are listed that could provide additional restaurant, bar and food/beverage information.
Silver service involves serving meals from the left side and clearing plates from the right. The guest to the host's left is served first. Glasses are stacked diagonally with wine served in order by course, followed by water. [/SUMMARY]
The document discusses different types of food and beverage service. It begins by describing the food and beverage industry and its expansion to serve over 100 million meals per day across various sectors like hotels, restaurants, hospitals, and transportation. It then explains that the main goal of the industry is customer satisfaction by meeting physiological, economic, social, psychological, and convenience needs. The rest of the document outlines five main categories of service types - table service, assisted service, self-service, single point service, and specialized service - and provides examples of specific services that fall under each category.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
This document provides instructions for creating a Slideshare account in 8 steps: go to the Slideshare website, click sign-up, fill out the required information, accept the terms of service and privacy policy, click sign-up, click the Slideshare logo on the confirmation page, and upon completion you will have successfully created your Slideshare account.
1. The document provides information about different types of bars and the food and beverage services they offer.
2. It begins with an introduction and table of contents before discussing the importance of understanding various bar types and services.
3. The document then classifies bars based on the food offered (such as snack bars, milk bars, salad bars, etc.) and the beverages served (such as wine bars and cocktail bars).
Week 11 - 12 Food And Beverage Service Method 3-2552Pavit Tansakul
This document discusses food and beverage service methods. It covers the importance of service from the customer's perspective, the role of servers, and different types of service. Good service is key to ensuring a positive dining experience for customers. Servers must be friendly, knowledgeable, and attentive to customer needs and expectations. Their role requires teamwork to deliver meals efficiently and address any issues that arise.
Human Resource Management involves hiring, motivating, and maintaining employees in an organization. It focuses on managing people to accomplish individual, organizational, and social goals. HRM aims to make integrated decisions regarding recruiting, developing, compensating, and separating employees in a way that is consistent with the organization's effectiveness and ability to serve customers with high quality products and services.
The document lists various festivals and events held around the world organized by continent. In Africa, festivals include the Essaouira Gnaoua and World Music Festival in Morocco in June, the Marathon Des Sables ultramarathon in the Sahara Desert in April, and the Marrakech Popular Arts Festival in Morocco in June which features folk singers, dancers, and performers. In Australia, notable events include the National Multicultural Festival in Canberra in February featuring music and food, and the Adelaide Festival of Arts in March featuring performing arts. In Europe, the Carnival of Venice in February/March and the Edinburgh International Festival in August are highlighted.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
This document discusses communication within and between departments in the food and beverage industry. It outlines that effective communication is needed both internally and externally. Internally, there are formal, informal, and consensus forms of communication. Formal communication flows vertically between managers and subordinates, and horizontally between coworkers. Informal communication spreads through personal networks. Consensus requires agreement among groups. Key internal communications are described between food and beverage and production, housekeeping, and front office departments to coordinate tasks like food preparation, cleanliness, staff uniforms, guest charges, and event details. External communication involves agencies, authorities, and other organizations.
This document outlines the organizational structure and personnel of a food and beverage service department. It lists 14 roles within the department, from the food and beverage manager who oversees the entire department, to managers who oversee specific areas like restaurants and banquets, to various levels of wait staff ranging from head waiters to junior waiters. It describes the responsibilities of each role to ensure efficient service and operations within the food and beverage department.
This document provides an overview of operating a bar business. It discusses topics such as types of bars and bar ownership, planning and designing the bar space, required equipment and supplies, purchasing and storing liquor, bar personnel responsibilities, relevant laws and regulations, and food service offerings. The document is designed to serve as a comprehensive guide for running a bar business.
This document discusses different types of meal services including French service, Russian service, buffet meals, and tray meals. It provides details on how each type of service is carried out, who is involved, and where they are commonly used such as in homes, restaurants, or for guests. The key aspects covered are how food is brought to diners, whether servants or the diners themselves serve the food, and the number of courses typically involved in each style of service.
This document contains information about various types of food and beverages that may be served at restaurants and bars. It discusses items like tomato soup, egg fried rice, and French toast that could make up a restaurant meal. It also provides details on alcoholic beverages like beer, wine, rum, and whiskey. Non-alcoholic drinks like tea are also covered. Health and safety standards for food preparation and storage in contexts like flight catering are outlined. Finally, some website URLs are listed that could provide additional restaurant, bar and food/beverage information.
Silver service involves serving meals from the left side and clearing plates from the right. The guest to the host's left is served first. Glasses are stacked diagonally with wine served in order by course, followed by water. [/SUMMARY]
The document discusses different types of food and beverage service. It begins by describing the food and beverage industry and its expansion to serve over 100 million meals per day across various sectors like hotels, restaurants, hospitals, and transportation. It then explains that the main goal of the industry is customer satisfaction by meeting physiological, economic, social, psychological, and convenience needs. The rest of the document outlines five main categories of service types - table service, assisted service, self-service, single point service, and specialized service - and provides examples of specific services that fall under each category.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
This document provides instructions for creating a Slideshare account in 8 steps: go to the Slideshare website, click sign-up, fill out the required information, accept the terms of service and privacy policy, click sign-up, click the Slideshare logo on the confirmation page, and upon completion you will have successfully created your Slideshare account.
1. The document provides information about different types of bars and the food and beverage services they offer.
2. It begins with an introduction and table of contents before discussing the importance of understanding various bar types and services.
3. The document then classifies bars based on the food offered (such as snack bars, milk bars, salad bars, etc.) and the beverages served (such as wine bars and cocktail bars).
Week 11 - 12 Food And Beverage Service Method 3-2552Pavit Tansakul
This document discusses food and beverage service methods. It covers the importance of service from the customer's perspective, the role of servers, and different types of service. Good service is key to ensuring a positive dining experience for customers. Servers must be friendly, knowledgeable, and attentive to customer needs and expectations. Their role requires teamwork to deliver meals efficiently and address any issues that arise.
Human Resource Management involves hiring, motivating, and maintaining employees in an organization. It focuses on managing people to accomplish individual, organizational, and social goals. HRM aims to make integrated decisions regarding recruiting, developing, compensating, and separating employees in a way that is consistent with the organization's effectiveness and ability to serve customers with high quality products and services.
The document lists various festivals and events held around the world organized by continent. In Africa, festivals include the Essaouira Gnaoua and World Music Festival in Morocco in June, the Marathon Des Sables ultramarathon in the Sahara Desert in April, and the Marrakech Popular Arts Festival in Morocco in June which features folk singers, dancers, and performers. In Australia, notable events include the National Multicultural Festival in Canberra in February featuring music and food, and the Adelaide Festival of Arts in March featuring performing arts. In Europe, the Carnival of Venice in February/March and the Edinburgh International Festival in August are highlighted.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
1. TRAINING FOR ARTISTS OF AHIMSA An Artist of Ahimsa is any individual who, through creativity, is educated and educates in Ahimsa, placing at the disposition of society his or her specific abilities for the Sarvodaya. Since 2008, OraWorldMandala is organizing trainig seminars for Artists of Ahimsa in India and in Mexico. These are the facilitators of the action programmes proposed in the peace process. 69 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address] Training referred to the OraWorldMandala methodology which is aimed to develop the ‘Model of Education for Ahimsa through Art.’
2. A Model of Education for Ahimsa through Art . 86 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]
3. 26 th April 2008, Seminar at the Embassy of India Mexico City 70 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]
4. 31 th May 2008, Seminar at the Miguel Hidalgo Delegation Mexico City 71 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]
5. 25 th June 2008, Seminar at the Mahatma Gandhi College Mexico City 72 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]
6. 12 th June 2008 Seminar at the UNESCO Catedra for Human Rights UNAM (National Autonomous University of Mexico) Mexico City 73 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]
7. 4 th July 2008, Seminar at Primary School Real de Catorce, Mexico 74 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]
8. Eleven days training seminar in the peace process proposed by OraWorldMandala with the Peace Research Center of Gujarat Vidyapeeth. The seminar was inaugurated by Shri Narayan Desai, Chancellor of Gujarat Vidyapeeth, and Shri Roberto Toscano, Ambassador of Italy to India. 75 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 08 -18 December 2008 ‘ Synergic Training Seminar for Artists of Ahimsa’ Gujarat Vidyapeeth, Ahmedabad OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]
9. 08 -18 December 2008 ‘ Synergic Training Seminar for Artists of Ahimsa’ Gujarat Vidyapeeth, Ahmedabad Artists of Ahimsa visiting the 12 religious communities. 76 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 Eleven days training seminar in the peace process proposed by the OraWorldMandala OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]
10. 08 -18 December 2008 ‘ Synergic Training Seminar for Artists of Ahimsa’ Gujarat Vidyapeeth, Ahmedabad Eleven days training seminar in the peace process proposed by OraWorldMandala 77 Gujarat Vidyapeeth University founded by Mahatma Gandhi in 1920 Gujarat Vidyapeeth members delivering lectures OraWorldMandala World Theatre for Ahimsa through Art OraWorldMandala (OWM) Cultural Association Indian Headquarter: Peace Research Centre, Gujarat Vidyapeeth, Ashram Road, Ahmedabad – 380014 (GUJ) INDIA Tel. 00917927541148-303 Fax:.00917927542547 Italian Headquarter: Viale delle Medaglie d’oro 219, Rome – 00136 ITALY (CF 97337870154) Tel. 00393356651547 Fax. 0697256956 Mexican Headquarter: Orizaba 101–7, Col. Roma Deleg. Cuauhtémoc 06700 México D.F. MEXICO Tel. 0052 55 5533.1920 www.oraworldmandala.org [email_address]