This document discusses future trends in travel, including which market segments will travel the most and innovations in transportation. It predicts that global executives, active elders, cosmopolitan commuters, and global clans will drive increased travel. New modes of transportation like hypersonic planes, private space tourism, larger cruise ships, and microjets are discussed. The future of travel is predicted to include more destinations, specialized niche travel, short "flash" trips, health-focused trips, and eventually space travel and virtual travel experiences through advanced technology.
I am a frankfinn studentsthis is the assignment done on travel management by me, so guys frm frankfinn u can use this as a refrence for your assignments, cheers
I. Critically discuss the changes that Qantas implemented to become one of the profitable airlines in the world.
II. Identify the development features and evaluate their impact on Qantas success.
III. What challenges will Qantas will face in the 21 century? What change initiatives would you recommend for Qantas?
I am a frankfinn studentsthis is the assignment done on travel management by me, so guys frm frankfinn u can use this as a refrence for your assignments, cheers
I. Critically discuss the changes that Qantas implemented to become one of the profitable airlines in the world.
II. Identify the development features and evaluate their impact on Qantas success.
III. What challenges will Qantas will face in the 21 century? What change initiatives would you recommend for Qantas?
Baggage handling in Airports (sortation)cidroypaes
A baggage handling system (BHS) is a type of conveyor system installed in airports that transports checked luggage from ticket counters to areas where the bags can be loaded onto airplanes. A BHS also transports checked baggage coming from airplanes to baggage claims or to an area where the bag can be loaded onto another airplane.
Although the primary function of a BHS is the transportation of bags, a typical BHS will serve other functions involved in making sure that a bag gets to the correct location in the airport. The process of identifying a bag, and the information associated with it, to make a decision on where the bag should be directed within the system is known as sortation.
Baggage handling in Airports (sortation)cidroypaes
A baggage handling system (BHS) is a type of conveyor system installed in airports that transports checked luggage from ticket counters to areas where the bags can be loaded onto airplanes. A BHS also transports checked baggage coming from airplanes to baggage claims or to an area where the bag can be loaded onto another airplane.
Although the primary function of a BHS is the transportation of bags, a typical BHS will serve other functions involved in making sure that a bag gets to the correct location in the airport. The process of identifying a bag, and the information associated with it, to make a decision on where the bag should be directed within the system is known as sortation.
The future is arriving very fast. As a matter of fact, it is arriving so fast that most people don't even realize what is going on all around them. The next 10 to 20 years civilization will be radically transformed and revolutionized. The future is already invented in the lab and is awaiting for the right time to be unveiled to societies all over the planet.
Accelteon Space Tourism - How it Will Change the WorldMalcolm Jussawalla
Overview of the Space Tourism industry. Though written 12 years ago, it provides a view into how firms such as Virgin Galactic, SpaceX and Blue Origin will drive further technological development.
Future Technology - The World Changing Idea for you!Alan Oviatt
Floating farms, brain wave passwords, and coffee-powered cars are just some of the incredible inventions and innovations that will shape our future. by Alan Oviatt
Part 2 of the Series of "The Most Expensive". People are always keen to know the most expensive mobile, pen, baby sroller, wedding, coffee, etc. I have submitted Part 1 - The Most Expensive. Hopefully I can resume and submit my Part 3. Enjoy!
Philippine cuisine
The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins to a mixed cuisine of Malay-Indonesian, Indian, Japanese, Chinese, Spanish, and American, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
History and influences
What is Austronesian?
refers to a population group present in Southeast Asia or Oceania who speak, or had ancestors who spoke, one of the Austronesian languages. Apart from the Polynesian people of Oceania, the Austronesian people include: Taiwanese Aborigines, the majority ethnic groups of East Timor, Indonesia and Malaysia.
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were:
Methods for food preparation:
The ingredients for common dishes were obtained from locally raised livestock.
In 3200 BCE, Austronesians from the southern China (Yunnan-Guizhou Plateau) and Taiwan settled in the region that is now called the Philippines
They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking
Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 AD) with porcelain, ceramics, and silk being traded for spices and trepang (sea cucumber) in Luzon.
This early cultural contact with China introduced a number of staple food into Philippine cuisine
China introduced a number of staple food into Philippine cuisine, most notably
as well as the method of:
Many of these food items and dishes retained their original Hokkien names
The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias) and can be seen in dishes like
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today
Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest).
These foods include various dishes eaten in areas of the southern part of the archipelago today,
These foods include various dishes eaten in areas of the southern part of the archipelago today, such as
Spanish colonizers and friars in the 16th century brought with them produce from the Americas
Legally Managing Employees
IN THIS CHAPTER, YOU WILL LEARN:
1. To differentiate between an employment agreement and an employee manual.
2. To establish a nondiscriminatory work environment.
3. To implement a procedure designed to eliminate sexual harassment and minimize the risk of penalties resulting from charges of unlawful harassment.
4. To legally manage the complex areas of employee leave, compensation, and performance.
5. To respond appropriately to unemployment claims.
6. To summarize and list the employment records that must be maintained to meet legal requirements.
EMPLOYMENT RELATIONSHIPS
All employers and employees have employment agreements with each other.
Employment agreement: The terms of the employment relationship between an employer and employee that specifies the rights and obligations of each party to the agreement.
Generally, employment agreements in the hospitality industry are established verbally, or with an offer letter.
Offer Letter
offer letters detail the offer made by the employer to the employee.
when properly composed, can help prevent legal difficulties caused by employee or employer misunderstandings.
Offer Letter
Some employers believe offer letters should be used only for managerial positions, but to avoid difficulties, all employees should have signed offer letters in their personnel files.
Components
Employee Manual
In most cases, the offer letter will not detail all of the policies and procedures to which the employer and employee agree.
The topics covered by an employee manual will vary from one organization to another.
Employee Manual
In either case, an important point to remember is that employee manuals are often referenced by the courts to help define the terms of the employment agreement if a dispute arises.
some common topic areas include:
General Policies
Compensation
Benefits
Special Areas
General Policies
Probationary periods
Performance reviews
Disciplinary process
Termination
Attendance
Drug and alcohol testing
Uniforms
Lockers
Personal telephone calls
Appearance and grooming
Compensation
Pay periods
Payroll deductions
Tip-reporting requirements
Timekeeping procedures
Overtime pay policies
Meal periods
Schedule posting
Call-in pay
Sick pay
Vacation pay
Benefits
Health insurance
Dental insurance
Disability insurance
Vacation accrual
Paid holidays
Jury duty
Funeral leave
Retirement programs
Duty meals
Leaves of absence
Transfers
Educational reimbursement plans
Special Areas
Policies against harassment
Grievance and complaint procedures
Family medical leave information
Dispute resolution
Safety rules
Security rules
Emergency preparedness
Employee manuals should be kept up to date, and it should be clearly established that it is the employer, not the employee, who retains the right to revise the employee manual.
Many companies issue employee manuals with a signature page, where employees
Food and Beverages Sustainability
Concept
According to the Worldwatch Institute(2009) the major problem in the global food production system is in the unsustainable inputs that are sued.
As a result, many forms of environmental degradation occur; falling water tables, deterioration of pasture, soil erosion.
The Western diet, with its high consumption of fish, meat and dairy products is endangering the environment; croplands are diminishing and the ocean’s fish stocks are in decline.
These grim warning signs are matched with some positive signs of awareness in society for health, environmental stewardship and animal welfare.
As a response to the problems being caused by conventional farming techniques the term sustainable food is now used to describe food production that does not take more natural resources than it gives back.
Sustainable food producers see nature as an ally rather than as an obstacle, they are able to produce wholesome food in symbiosis with nature and the surrounding community.
Uk government Sustainable Development Commission, Sustainable food is:
Safe, healthy and nutritious, for consumers in shops, restaurants, schools, hospitals, etc. And can meet the needs of the less well-off people.
Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the United Kingdom or overseas.
Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment; it also respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society.
Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum.
The term sustainable food may not sound exciting as a description but catering businesses who develop processes to improve the sustainability of the food they offer stand a better chance of meeting the growing demands of individual consumers.
Once the domain of students and hippies the movement has moved into mainstream society and is represented by some very prominent industry players
example
Starbucks, has started selling four categories of what it calls “sustainable coffees”.
The nature of sustainable food often means that they are more expensive than other types of food.
Inevitably, there is a danger that restaurant operations seeking to provide clients with sustainable food choices may increase prices.
There is limited evidence that individual restaurant consumers are prepared to both purchase and pay a premium for sustainable food products.
Consumer attitudes toward sustainable food
Although consumer awareness of sustainability is growing, it is not yet making a huge difference to what customers choose to buy when they shop for food or sit down to eat in a restaurant.
While the fami
Housekeeping
The basic concept of housekeeping has started from keeping a domestic house clean and has gradually come to maintaining high standards of cleanliness and maintenance at commercial levels. Besides this , housekeeping should also contribute to the saving in costs of labour, cleaning material and equipment, furnishings and the like in every type of establishment.
Housekeeping
means maintaining a house on a daily or long term
basis or looking after its cleanliness, tidiness, upkeep and smooth running.
How do you make sure that everything in the house is inusable condition?
None of the objects are broken or chipped and fabrics are not torn.
All the fixtures like taps, geysers are not leaking, electric wiring is proper and there is no danger of fire due to short circuiting and so on.
Is a process of keeping a place clean, beautiful and well maintained so that it looks and feels pleasant and inviting to all, either, living, visiting or working there.
Importance of Housekeeping
A good Housekeeping would have ensured smooth functioning of all gadgets, no leaks, a comfortable environment in which you would have enjoyed a hassle free living.
Thus housekeeping means attending to small tasks in time.
Areas of Housekeeping
In commercial establishments, the housekeeping services are done by a team of specialized people according to different areas.
Toilets
Taps, sinks, water closet, geysers, water supply, electrical sockets and switches, supply of towels, toilet paper, toiletries( shampoo, soap, etc.)
Rooms and Corridors
Ceiling and wall paint, wall paper, fans, air-conditioners, electrical switches and sockets, wiring, windows, doors, glass panes, bed, bed-making, carpets, locks, keys, etc.
Linen
Linen ( table napkin, tablecloth), towels, bed sheets, bed covers, blankets, garments of guest, staff uniforms, etc.
Furniture and furnishings
Furniture, curtains, table lamps, tube lights, chandeliers, bulbs, sofas, dining tables and chairs, etc.
Gardens
Plants, pots, lawn (grass), flowers, trees, bushes, hedges, etc.
Public areas
Stair case, corridors, lobby, conference/seminar room, waiting halls, recreation room, parking area, clubs, swimming pool, offices, common toilets, etc.
Personnel involved in Housekeeping in Commercial Establishments
Housekeeper
She or he is responsible for upkeep and maintenance of the premises.
Housekeeping Department
Wherever there is separate housekeeping department a proper organisational structure is necessary with different kinds of people responsible for different tasks and some people to supervise them
Housekeeper
The housekeeper is the overall in-charge of the housekeeping department. He or she directly controls all the personnel as well as all aspects of housekeeping.
She/ he is responsible for the cleanliness, beautification and maintenance of the premises.
Assistant housekeeper
He or she is responsible for all the aspects similar to that of the housekeeper.
In c
Food sanitation
Food sanitation
It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
The primary tenet of food-service sanitation is absolute cleanliness
It begins with personal hygiene, the safe handling of foods during preparation, and clean utensils, equipment, appliances, storage facilities, kitchen and dining room.
Definition of terms
Food – Any substance whether simple, mixed or compounded that is used as food, drink, confectionery or condiments.
Safety – is overall quality of food fit for consumption.
Sanitation – is a health of being clean and conducive to health.
Cleanliness – is the absence of visible soil or dirt and is not necessarily sanitized.
Microbiology - the branch of biology that deals with microorganisms and their effect on other microorganisms.
Microorganisms - organism of microscopic or submicroscopic
Food Infection - microbial infection resulting from ingestion of contaminated foods.
Food Intoxication - type of illness caused by toxins. Under favorable condition certain bacteria produce chemical compounds called toxins
Food Spoilage - means the original nutritional value, texture, flavor of the food are damaged, the food become harmful to people and unsuitable to eat.
Foodborne Illness – A disease carried or transmitted to people by food.
Food Safety : A Top Priority
Food safety is the responsibility in every person who is involve in food service. Serving safe food is the top priority for every food service employee.
Dangers of food borne illness
Individual – Food borne illness are the greatest danger to food safety. It could result to illness or diseases to an individual that would affect their overall health, work and personal lives.
Loss of family income
Increased insurance
Medical expenses
Cost of special dietary needs
Loss of productivity, leisure and travel opportunities
Death or funeral expense
Establishment – Food borne illness outbreak can cost an establishment thousands of pesos, it can even be the reason an establishment is forced to closed.
Loss of customers and sales
Loss of prestige and reputation
Lawsuits
Increase insurance premiums
Lowered employee morale
Employee absenteeism
Increase employee turn over
Embarrassment
Types of Food Contaminants
Biological Contaminants
Physical Contaminants
Chemical Contaminant
Biological Contaminant – A microbial contaminant that may cause a food borne illness (bacteria, viruses, fungi, parasites, biological toxins)
Examples:
Sea food toxins
Mushroom toxins
Clostridium Botulinum
Salmonella bacteria
Preventing Bio
Historical Developments
Atrium Concept – a design which guestrooms overlook the lobby ffrom the first floor to the roof was tried to used in 1960’s by Hyatt Hotels
Limited service- hotel was built with guestroom accommodation and limited fast food service and meeting place which became prominent in the early 1980’s
Technological advances- technology has played a major role in developing the products and services offered to guests. Recent adoption of reservations system property management system and in-room guest check out.
Some important development in US Hotel Industry
1846 – central heating
1859- elevator
1881 – electric light
1907 – in room telephone
1910 – American hotel association began (now AHLA)
1927 – Radio in rooms
1940 – air conditioning
1950 electric elevator
1958 free television
1964 holiday Inn reservation system with centralized computer
1965 message light on telephone
1965 initial FO systems followed by room status
1970 electronic cash register or ECR
1970 POS and key-less locks
1970 free in-room movies (Sheraton)
1983 in-room personal computers
1990 world wide web reservation
GUEST SERVICE TRILOGY
CUSTOMERS- are the reason for being of a business. The aim is to satisfy the selected needs of the targeted customers and in the process generate the revenue and make it worthwhile for the owners and employees.
Owners – create and maintain the financial and material resources necessary for the creation of the products and services intended to satisfy the customer’s needs. Without them no business can be created and sustained
Employees – must provide the human resources and technical knowledge required to produce and deliver the intended products and services in a way that satisfies the need of the customers.
Hotel Personnel
General Manager – referred to as the GM and in-charge at the operation and responsible for the over-all performance of the hotel.
Hotel Personnel
Assistant General Manager – responsible in developing and executing plans developed by the corporate owners, general manager and other member of the management staff.
Hotel Personnel
Plant engineer – oversees a team of electricians, plumbers, ventilation, air conditioning contractors and general repair.
Hotel Personnel
Director of security – works with department directors to develop correct procedures that help ensure employees honesty and guest safety.
Hotel Personnel
Parking Garage manager- responsible for supervising the work of the garage attendants and maintaining security to guests and cars in the parking garage and also the maintenance of the garage.
Hotel Personnel
Front office manager – responsible for leading the front office staff in delivering hospitality.
Hotel Personnel
Food and beverage director – oversees the most labor intensive part of the operation which handles everything from purchasing, receiving and storing to preparing and se
EVENT INFRASTRUCTURE
Identify event infrastructure
The first stage of event operational planning involves establishing the event infrastructure requirements.
These requirements could be for an indoor venue, such as sports centre, community hall or an exhibition centre.
They could also be for an outdoor site.
Identify event infrastructure
The first step is to coordinate with relevant authorities at the commencement of the management cycle to ensure regulatory requirements are integrated into planning process.
Identify event infrastructure
The second step is to identify and analyse infrastructure and facility requirements based on detailed review of all aspects of the proposed event and venue.
These requirement includes:
Staging
Power supply
Water supply
Heating or air-conditioning
Public toilets
Erection of temporary structures (in addition to staging)
Scaffolding
Emergency services
Car and coach parking
Transport systems
Contractor access
Camping sites or other temporary accommodation
Signage
Technology requirements
Disabled access
Waste management
Security
Any environmental or heritage requirements
Once detailed list of the infrastructure requirements has been developed, it needs to be discussed with the approving authority or venue management.
At all stages it is necessary to incorporate safety, security and risk management issues into all planning documentation and processes as safety aspects are the most likely to lead to rejection of event plans.
Establish and organise event infrastructure
Following approval from the relevant authorities , site or venue manager, steps can be taken to establish and organise event infrastructure and contractors.
It requires accurate request for tenders or detailed briefing of contractors so that quotes can be obtained from suppliers of equipment and services.
Establish and organise event infrastructure
Licences may be required for:
Building work
Electrical work
Gas fitting
Handling hazardous materials
Forklift operations
Stage sets(e.g. Fire retardant certification)
Rigging
Pyrotechnics and special effects
security
Establish and organise event infrastructure
The logistics of event management planning involves:
getting things organised
getting things in the right place at the right time
pulling everything down.
Establish and organise event infrastructure
Running an outdoor event:
Each element of the proposed infrastructure must be discussed with key stakeholders and suppliers.
Careful coordination and monitoring is essential particularly during the bump-in phase when several contractors will be working simultaneously.
Bump-in (or set-up)
Setting up can be a time-consuming process and a run-through must be built into planning
It is absolutely essential as it is imperative that all facilities and equipment work.
For outdoor sites:-an all-terrain vehicle may be needed to avoid damage to grass.-Perimeter fencing is required - Computer network
RESEARCH AND EVALUATION APPROACHES
Objectives
Recognise the importance of integrating a research and evaluation component in event management.
Understand the different characteristics of impacts in doing an event impact evaluation
Objectives
Understand the stages of the event evaluation process
Describe common research methods and tools used for evaluating events.
Describe the evaluation of the different factors that are part of tourism event.
RESEARCH AND EVALUATION APPROACHES TECHNIQUES
Can be carried out on events, prior to, during and after the event.
Important to determine whether an event’s objectives have been reached, and give valuable input to make any necessary amendments to an ongoing event or future ones.
IMPORTANCE OF RESEARCH AND EVALAUTION
EVENTS MAY OR MAY NOT BE RESEARCHED- if they are, this may yield only partial bits of information.- the event organiser or client may lack a research culture or determine it is better to allocate resources elsewhere.- Not establishing a research agenda can leave outcome gaps and inability to reply specifically to criticism or queries from the client, media, community or other government entities.
IMPORTANCE OF RESEARCH AND EVALAUTION
EVENTS MAY OR MAY NOT BE RESEARCHED- Not establishing a research agenda can leave outcome gaps and inability to reply specifically to criticism or queries from the client, media, community or other government entities.
IMPORTANCE OF RESEARCH AND EVALAUTION
Event organiser may conduct research as part of the event brief or as a value-added component.
The research must have the purpose of producing results that are usable.
IMPORTANCE OF RESEARCH AND EVALAUTION
Research on the impacts and effects of the event must be tailored to the specific event. - event tourism evaluation should be focused on the impacts on the destination.- a performer at a series of concerts will judge sales of merchandise, albums or songs from CD purchase or downloads.
IMPORTANCE OF RESEARCH AND EVALAUTION
Evaluation of an event’s sustainability should focus on a holistic or “processual” evaluation at all stages of the event process, not just the outcome. (Clarke, 2004). - evaluation should take place not only when the event commences, but prior to that-during its initial and formative phrases.
IMPACT EVALUATION
Impacts differ depending on the event type, offering varying degrees of economic and social benefits.
In conducting event impact research, the following information should be considered:
Impacts of dynamic
Impacts can snowball
Impacts can be disproportionate
Impacts must be measurable
Impacts are political
Impacts can be benchmarked
Impacts can be long-term
Impacts of dynamic
Impacts of an event held this year may differ in degree the following year.
An event can take some time to plan and stage, and during this impacts could change.
Impacts can snowball
Viewed in isolation, several families leaving a location to escape
EVENTS CONCEPT
Stakeholder
From a broad idea that a stakeholder is a person who can affect or will be affected by the event.
The more specific idea that a stakeholder is a person of influence but not directly involved in the work. Clearly, this definition could also include an organisation such as a government.
Getz( 1997) states that stakeholders are those people and groups with a stake in the event and its outcomes, including all groups patrcipating in the event production, sponsors and grant-givers, community representatives and anyone impacted by the event
These stakeholder may include:
Event principal (key person in host organisation or client)
Organising committee
Sponsors, donors
Local community
Local authorities (e.g. Council, emergency services, environmental authority)
Service contractors ( e.g. Staging, cleaning, catering, security)
Suppliers
Performers, entertainers, participants
Spectators, audience
media
Numerous factors need to be considered in developing the event concept
Purpose of the event
Although the purpose is also strongly linked to both the theme and the venue
In some instances defining the purpose is difficult.
Brigade de cuisine
(English: kitchen brigade) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English speaking countries.
-The concept was developed by Georges Auguste Escoffier.
- Note: Despite the use of chef in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, cuisine means "kitchen," but also refers to food or cooking generally, or a type of food or cooking.
Chef de cuisine (kitchen chef; literally "chief of kitchen")
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food
Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")
-receives orders directly from the chef de cuisine for the management of the kitchen, and often serves as the representative when the chef de cuisine is not present. Smaller operations may not have a sous-chef, while larger operations may have more than one.
Saucier (saucemaker/sauté cook)
-prepares sauces and warm hors d'oeuvres, completes meat dishes, and in smaller restaurants, may work on fish dishes and prepare sautéed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous-chef.
Chef de partie (senior chef; literally "chief of party"; party used here as a group, in the sense of a military detail)
is responsible for managing a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser station are commonly referred to as ademi-chef.
Cuisinier (cook)
-is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie.
Commis (junior cook)
also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station.
Apprenti(e) (apprentice)
are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.
Plongeur (dishwasher or kitchen porter)
cleans dishes and utensils, and may be entrusted with basic preparatory jobs
Marmiton (pot and pan washer, also known as kitchen porter)
in larger restaurants, takes care of all the pots and pans instead of the plongeur.
Rôtisseur (roast cook)
manages a team of cooks that roasts, broils, and deep fries dishes
Grillardin (grill cook)
in larger kitchens, prepares grilled foods instead of the rôtisseur.
Friturier (fry cook)
in larger kitchens, prepares fried foods instead of the rôtisseur
Poissonnier (fish cook)
prepares fish and seafood dishes
Entremetier (entrée preparer)
prepares soups and other dishes not involving meat or fish, including vegetable dishes and egg dishes.
Potager (sou
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
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3. Following Market segments that
will travel the most:
Global Executive
Active Elders
Cosmopolitan
Commuters
Global Clans
4. Global Executive
They are the Elite business
travellers that want a private
jet-type experience,
predominantly from emerging
economic markets which will
see significant growth in the
next decade
5. Active Elders
They will be the wealthy,
healthy, older travellers, aged
between 50 to 75 who will travel
for cultural and leisure pursuits,
driven by large disposable
incomes.
6. Cosmopolitan
Commuters
Who will live in one city or
small town and work in a
metropolis. They will use
fast trains or taxis to
commute to work.
7. Global Clans
People that will increasingly use
air travel to visit globally
dispersed extended family
members that will increase due
to explosion of migration for
employment or study
8. The future
More people will travel
New destination will emerge
Special-interested travel will increase
“Flash” travel will grow
Health oriented travel will be popular
Space travel will become reality
Technology will enhance travel in ways we
cant imagine
9. More people will travel
Although, occasional, disturbing events
can reduce travel dramatically, within a
year or two it will almost certainly come
back and exceed previous levels.
The urge to travel has become a
powerful one, not easily deterred
In fact, many experts believe that travel
never abates; it merely changes.
10. New destination will emerge
There are places out there right now,
that you’ve never heard of that will
be hugely popular in a decade or
two.
And some that are extremely
popular today will eventually lode
their luster and become passé.
11. Special-interested travel
will increase
The “global village” we now live in permits
people in diverse place but with common
interests to communicate easily.
Tie this to the fact that today’s travelers
often define themselves by their product
selection and have a surge of special-interest
travel.
Special-interest travel is often called niche
travel
12. “Flash” travel will
grow
Flash travel refers to short trips that
consumer buys after a pop-up ad, e-mail
offer, blog recommendation, or other
electronic message.
Flash travel purchases tend to be quick,
inexpensive, inexpensive getaways that are
the result of a spur-of-the- moment
decision.
13. Health oriented travel will
be popular
The desire to get away from it all
and visit calming, healthy places
will become even greater.
14. Space travel will become
reality
Already a few very rich individuals
have travelled into space on Russian
rockets.
Suborbital flights may soon be
possible, permitting people to travel
from London to New York City in less
than an hour.
15. Technology will enhance
travel in ways we cant
imagine
Picture this: You are thinking of going to a Carribean
resort.
You go to the internet.
She ask for permission to use your avatar
You email it to her
Then there you are, at the each of the two resort,
lying by the pool, dinning at a wonderful buffet,
dancing the night away. Its like a TV show, hosted
by the travel agent starring you.
16. Space Travel
Billionaire entrepreneur Richard
Branson’s space tourism venture, Virgin
Galactic and the National Aeronautic Space
Administration have announced plans to
activate hypersonic travel between earth-based
cities.
The Cosmo Plane will be a successor to
the Concorde and will make adventurous
travellers to go further and faster.
17. Hypersonic speeds are five times the
speed of sound.
An Aircraft flying that fast could
theoretically reach London from New
York in less than an hour. This will need
the planes to fly at extreme altitudes
necessary for hypersonic travel.
18. A “ budget rocket” is being developed by
PayPal founder of the internet financial
services.
The 68-foot booster rocket called Falcon has
already blasted off from the Kwajalein Atoll in
the Marshall Islands and successfully arrived in
space minute later.
This is the forerunner of a re-usable launch
vehicle that will take tourists into space by
2012.
19. Virgin Galactic is planning to have
passenger service on its first spaceship, the
VSS Enterprise.
With its inaugural launch in 2008 and the
main flights in 2009, the first 100 people will
pay $200,000, the next 900 people will pay
between $100,000 and $175,000 and everyone
after that will pay $20,000.
Virgin Galactic will be the first private space
tourism company to regularly send civilians
into space by training them for 3 days before
launch.
20. Constellation Services International and
Space Adventures Ltd.
Are working to send manned spacecraft
on commercial circumlunar missions by
2008.
Their offer would include a week-long
stay at their Space Hotel, the ISS and a trip
around the moon.
The initial price would be $100 million
but will soon reduce as re-useable
transport is developed
24. Carnival Freedom
It will have 13 decks, 1160 foot
long and 110,000 tons
displacement will carry 3000
passengers.
It will have exotic decor.
25. Each public area will evoke
a different era
London circa 1880 in the Victorian Show
Lounge
17th century France and the court of Louis XIV in
the Sun King Supper Club
A Casino recalling ancient Babylon with the
hanging gardens and Ishtar Gate and a Las
Vegas styled trip.
The liner will cruise the Mediterranean Sea.
26.
27. Norwegian Pearl
A 93,000 ton cruise liner will have a simulated golf
link and a climbing wall high above the waves for
the cliff hangers
The ship will have a bowling alley with four full-length
lanes and a sports bar with flat screen TV’s
and an ultra-lounge experience.
It will have 10 restaurants, 14 bars and lounges
and accommodation for almost 2400 passengers.
The ship will sail at the Caribbean Islands and
between Seattle and Skagway, Alaska.
29. Emerald Princess
Will also offer a 12-day itinerary in the
Greek Islands and the Western
Mediterranean.
113,000 ton vessel will feature amenities
from a piazza-style atrium to a night club
of 15 decks above the waves.
3100 passengers will have access to 11
restaurants , at least as many bars and
dozens of other public spaces.
30. Other amenities will include an Asian
style spa, Gatsby-themed casino and
Movies under the Stars on a 300
square foot outdoor screen above
the pool.
It will also have a fitness centre,
jogging track and five swimming
pools.
31. Emerald Princess
Emerald
Princess
Atrium
and
Piazza
mini suites had
king and two twin
beds with a
separate seating
area, two
television sets and
large bathroom
with a tub.
32. Liberty of Seas
160,000 ton ship with accommodation for
3643 passengers will be the largest cruise
ship in the world.
Longer than the height of the Chrysler
Building, wider than the White House and
heavier than 32,000 adult elephants.
It will offer a seven-day Caribbean Cruise.
It will have a five-story theatre, two storey
discotheque and 20 restaurants.
33. It will also have boxing rink,
climbing wall, indoor skating rink
and a Flowrider surf park which
uses a high-powdered stream of
water to create a continuous wave
for ten surfers.
34. A gargantuan 220,000 tons for 5400 passengers
is being planned for a launch in 2009.
The cruise liners will only get bigger and more
exotic holiday havens in the future.
37. Air Travel
Industry is on the verge of a new
era.
Rising fuel costs, shrinking services
and a severely stressed air traffic
system have called for a new
solution.
It comes in the form of Airbus 380
and Boeing 787 and microjets
38. Airbus 380
Is 80 feet high, 240 feet long and 260 feet wide
from wing-tip to wing-tip.
Like and airborne double-decker bus, the super
jumbo jet will offer 50% more floor space.
It will carry 550-850 passengers( based on the
model).
It will fly at range of 8000 miles.
It will have a cocktail lounge, fitness centre, fully-stocked
duty-free shop
39. Some flights will also have an onboard casion
In addition, there are lobby-like lounges with
sofas and big screen TV’s, conference rooms
with AV equipment and high speed internet.
40.
41. microjets
Microjets that will act as air taxis and hopping a
microjet will be as easy someday as hailing taxi.
Air taxis already exist using turbo-prop planes
and smaller airports to provide on-demand
service for regional travel.
The future will have “very light jets”(VLJs).
(VLJs) outfitted with four to eight seats, these
jets are designed to provide direct, on-demand
service to destinations up to 1300 miles away.
42. Boeing 787
is a long-range, mid-size wide-body, twin-engine
jet airliner developed by Boeing
Commercial Airplanes
Its variants seat 210 to 335 passengers.
The 787’s cabin windows are larger in area
than any other civil air transport in-service or
in development, with dimensions of 10.7 by
18.4 in( 27 by 47 cm) and a higher eye level so
passengers can maintain a view of the
horizon.
43. Activity: Predicting the
Future
A “total recall” device that would allow people to
mentally visit anywhere on earth- without ever
actually going anywhere.
An aircraft with a fuselage that’s completely
transparent. The walls are like clear glass and
passengers can look out in almost every
direction.
A time machine that can take you anywhere in
the past or future.