The document discusses key factors for the success of restaurants and bars, as presented by Dushan Zaric, an experienced bartender and consultant. It identifies the importance of location, concept, and service. For location, it notes the importance of foot traffic, corner spaces, existing fixtures, and community support. For concept, it emphasizes products, design, profitability, logistics, and hours. For service, it highlights the importance of team, training, and hospitality. It also discusses common failure rates for restaurants and the importance of focusing on purpose, or "why", over specific offerings.
Marketing strategies of selected ktv bar and restaurantalysonray0928
The document provides background information on karaoke and KTV bars in Asia and discusses their marketing strategies. It details the origins and history of karaoke in Japan in the 1970s and how it later spread to other Asian countries and the West. The document discusses the technology behind karaoke machines and describes different types of venues for karaoke including private karaoke boxes and public karaoke bars/clubs. It examines the marketing mix (product, price, place, promotion) for nightclubs and how owners can improve their strategies. The significance and scope of studying the marketing of selected nightclubs in Manila is also outlined.
The document provides a marketing strategy guide for The Starlight bar in Ellensburg, WA. It outlines a vision to become the top bar and nightlife spot for both college students and locals. It then discusses promoting to different demographics, including CWU students, locals, and highway patrons. For CWU students, it recommends using social media like Facebook and MySpace, working with the college radio station, and promoting events to attract both students over 21 and "unders" under 21 through calculated risks.
Nightclub & Bar Convention 2015 Session - "Promoting Without Discounting"Whitney Larson
You can have great promotions without knocking dollars off the price of your food and drink items. Rest assured, if you supply customers with quality products, they will pay. Join marketing maven, Whitney Johnson, as she discusses the difference between promotions and discounts, how to set your promotions up for success, and the marketing tools needed to create quality promotions without wasting dollars. - See more at: http://www.ncbshow.com/sessions/promoting-without-discounting/#sthash.Z1wOOdm8.dpuf
The document provides an introduction to the Jecas Bar and Videoke Corporation business plan. It outlines the objectives to provide good quality products and excellent customer service. It details the location, services offered including liquors, foods, drinks and videoke. It also outlines the organizational structure, financial statement, equipment needs and menu options. The vision is to be one of the best known videoke bars that satisfies customers' needs for enjoyment and relaxation at affordable costs.
To be hired to assist the supervisor.
Chefs: 2 experienced chefs to be hired to develop menu items and
oversee food preparation.
Wait Staff: Initially plan to hire 6 wait staff to handle lunch and
dinner shifts.
Host/Cashier: 1 host/cashier to greet customers and handle
payments.
Janitorial: Contract cleaning services.
Accountant: Part-time accountant for bookkeeping and financial
reporting.
Marketing Plan
Website Development
Social Media Marketing
Print Advertising
The document advertises bottle service, VIP entry, guestlist, and passes for nightlife in Las Vegas. It provides a phone number and text number to call or text to inquire further about these services.
Marketing strategies of selected ktv bar and restaurantalysonray0928
The document provides background information on karaoke and KTV bars in Asia and discusses their marketing strategies. It details the origins and history of karaoke in Japan in the 1970s and how it later spread to other Asian countries and the West. The document discusses the technology behind karaoke machines and describes different types of venues for karaoke including private karaoke boxes and public karaoke bars/clubs. It examines the marketing mix (product, price, place, promotion) for nightclubs and how owners can improve their strategies. The significance and scope of studying the marketing of selected nightclubs in Manila is also outlined.
The document provides a marketing strategy guide for The Starlight bar in Ellensburg, WA. It outlines a vision to become the top bar and nightlife spot for both college students and locals. It then discusses promoting to different demographics, including CWU students, locals, and highway patrons. For CWU students, it recommends using social media like Facebook and MySpace, working with the college radio station, and promoting events to attract both students over 21 and "unders" under 21 through calculated risks.
Nightclub & Bar Convention 2015 Session - "Promoting Without Discounting"Whitney Larson
You can have great promotions without knocking dollars off the price of your food and drink items. Rest assured, if you supply customers with quality products, they will pay. Join marketing maven, Whitney Johnson, as she discusses the difference between promotions and discounts, how to set your promotions up for success, and the marketing tools needed to create quality promotions without wasting dollars. - See more at: http://www.ncbshow.com/sessions/promoting-without-discounting/#sthash.Z1wOOdm8.dpuf
The document provides an introduction to the Jecas Bar and Videoke Corporation business plan. It outlines the objectives to provide good quality products and excellent customer service. It details the location, services offered including liquors, foods, drinks and videoke. It also outlines the organizational structure, financial statement, equipment needs and menu options. The vision is to be one of the best known videoke bars that satisfies customers' needs for enjoyment and relaxation at affordable costs.
To be hired to assist the supervisor.
Chefs: 2 experienced chefs to be hired to develop menu items and
oversee food preparation.
Wait Staff: Initially plan to hire 6 wait staff to handle lunch and
dinner shifts.
Host/Cashier: 1 host/cashier to greet customers and handle
payments.
Janitorial: Contract cleaning services.
Accountant: Part-time accountant for bookkeeping and financial
reporting.
Marketing Plan
Website Development
Social Media Marketing
Print Advertising
The document advertises bottle service, VIP entry, guestlist, and passes for nightlife in Las Vegas. It provides a phone number and text number to call or text to inquire further about these services.
Reap the benefits of TonightsGame Mobile Bar Marketing solutions and Engage more Local Sports Fans, offer them Drink & Food Specials, Sports Events, Live Games
This presentation discusses how to make homemade cocktails, syrups, cordials, and infusions. It provides recipes and tasting notes for 5 cocktails: the Billionaire Cocktail, Matahari, Paloma Brava, Provençale, and Drunken Dragon's Milk. The presentation also includes recipes for homemade grenadine, absinthe bitters, chai-infused vermouth, grapefruit cordial, lavender-infused gin, and vermouth de Provence that are used in the cocktails.
The document is a presentation about vodka given by Dushan Zaric on October 3rd. It discusses vodka's popularity as a spirit, explores different types of vodka based on raw materials and production methods, and provides examples of well-balanced vodka cocktails. The presentation aims to help bartenders and consumers better understand vodka and how to work with it to create complex cocktails.
The document discusses creating an ethos, which is a missing part of the formula for success in new restaurants. It notes that while location, concept, and service are important, most restaurants still fail due to a lack of attention and passion. A study found that within 10 years, 70% of restaurants had failed. To succeed, a restaurant needs an inspiring ethos that attracts dedicated staff who believe in its purpose and care about more than just money. Only by hiring people who share its vision can a restaurant survive through hard work.
The document discusses how most restaurants fail within 10 years, with a 70% failure rate, despite following the general formula of having a good location, concept, and service. It argues that restaurants are missing an important element of establishing an "ethos", which is defining the purpose, cause, beliefs, and reasons why customers should care about the business. By aligning the food, cocktails, and staff around a clear ethos, restaurants can improve their chances of long-term success beyond just the basic factors in their formula.
The document summarizes a seminar about corruption and transparency in craft bartending. It discusses how bar owners often try to lower costs by getting "deals" from suppliers and distributors, but these deals can have legal and ethical consequences. It also questions how deals impact the craft of bartending and the long term relationships between bars and alcohol producers/distributors. The seminar had a panel of experts from the bartending industry who discussed these issues and how money flows through the various entities involved in producing and promoting alcoholic beverages.
The document summarizes a presentation by Gaz Reagan and Dushan Zaric from the Institute for Mindful Bartending. It discusses developing balance as a bartender by cultivating qualities of a mixologist, rock star, and sage. It also covers cultivating contentment, focusing on customer satisfaction over personal desires, and practicing self-observation to better understand one's strengths and weaknesses.
Hospitality Seminar Golden State of Cocktails 2014dzaric
The document discusses creating a successful culture in hospitality businesses. It outlines that location, concept, and service are key factors, but that the most important element is having a clear ethos or purpose. The presenter argues that hospitality businesses should focus on building a family-like culture and team where employees are passionate about the same beliefs. Successful bars cited as examples all seem to excel at developing a strong sense of community and shared vision among staff.
The document discusses strategies for creating a cocktail culture in small cities. It defines small cities as having populations under 200,000 and cocktail cultures that are around 5 years old. It recommends heavily focusing on classics at first, educating staff and the public, using social media constantly, and working tirelessly to build loyalty and notoriety. The goal is to get more bartenders interested and continually improve the culture through training and sharing. While it may be more difficult without large media attention, constant hard work can help small cities develop thriving cocktail scenes.
The document appears to be a survey from a university research project collecting information from customers and management of KTV bars and restaurants in Manila. The survey asks respondents to rate on a scale of 1 to 4 how serious various problems are for the establishments, such as accessibility, performer age and family situations, fights, inspections and new regulations. It also asks for comments and recommendations on how the businesses could better handle these problems.
This document provides bartenders with tips for maintaining emotional well-being while on the job. It discusses managing emotions with customers, why guests return to establishments, and achieving contentment. Tips include developing perspective, ensuring customers meet basic standards of behavior, and reciting a contentment mantra. The document also provides a wellness plan with components like exercise, nutrition, water, and sleep to help bartenders stay positive and mentally fit.
The document discusses the state of craft bartending and corruption within the industry. It raises concerns about bars exclusively focusing on the price of liquor to lower costs, and questions the transparency, ethics, and long-term consequences of "deals" struck for the lowest prices. The document questions whether spirit companies should be seen as partners or money bags, and when support from them is appropriate. It explores the legal and ethical issues with prioritizing cost over quality and relationships within the industry.
Dushan Zaric presents on implementing an effective apprenticeship program for bartenders. He emphasizes the importance of trust, talent, and positive attitude for building a strong team. Zaric recommends identifying leaders, setting goals to encourage growth, and empowering staff through education and creativity. He stresses allowing the team to build the business through feedback and shared ideas. Zaric believes in cultivating longevity through continuous education and team building exercises to strengthen bonds.
The document discusses how hospitality staff can maintain emotional control while working with customers. It recommends focusing on connecting with customers to validate their experience and gain approval. Staff should check that customers can afford services, are not abusive or violent before providing further validation. The document also presents strategies for cultivating an attitude of contentment at work, such as practicing a "contentment mantra" and focusing on one's purpose and why one's organization exists. It suggests positive lifestyle habits like exercise and nutrition can support emotional well-being.
This document discusses craft bartenders and craft bars. It defines craft bartenders as professional bartenders whose work is inspired by heritage, lineage, apprenticeship, and high-quality ingredients. It provides examples of craft bars around the world and notes they are organized like professional kitchens, with roles like maitre d'bar, bar manager, and principal bartender. When deciding on spirit lists, craft bars consider whether the spirit performs as intended, the production process is transparent, packaging is bartender friendly, and price. They dislike marketing claims. To serve craft bars, suppliers should provide detailed product information, offer education, and develop personal relationships.
How to open a successful bar Arizona Cocktail Week 2015 dzaric
This document discusses how to open a successful bar. It recommends researching the market and competition, determining what tools and equipment will be needed to operate the bar, and considering whether a business partner would be beneficial. The document also suggests scouting potential locations, building a strong staff, and having a clear vision of what success will look like for the bar business.
This document discusses how to maintain a positive attitude while working shifts to avoid getting upset. It recommends focusing on being content with the current situation by adopting a mantra of acceptance. It also suggests clarifying your purpose and reasons for working to maintain motivation. Maintaining a positive mindset through practices like gratitude, self-care activities, and proper nutrition can help one work shifts without becoming angry or upset.
Reap the benefits of TonightsGame Mobile Bar Marketing solutions and Engage more Local Sports Fans, offer them Drink & Food Specials, Sports Events, Live Games
This presentation discusses how to make homemade cocktails, syrups, cordials, and infusions. It provides recipes and tasting notes for 5 cocktails: the Billionaire Cocktail, Matahari, Paloma Brava, Provençale, and Drunken Dragon's Milk. The presentation also includes recipes for homemade grenadine, absinthe bitters, chai-infused vermouth, grapefruit cordial, lavender-infused gin, and vermouth de Provence that are used in the cocktails.
The document is a presentation about vodka given by Dushan Zaric on October 3rd. It discusses vodka's popularity as a spirit, explores different types of vodka based on raw materials and production methods, and provides examples of well-balanced vodka cocktails. The presentation aims to help bartenders and consumers better understand vodka and how to work with it to create complex cocktails.
The document discusses creating an ethos, which is a missing part of the formula for success in new restaurants. It notes that while location, concept, and service are important, most restaurants still fail due to a lack of attention and passion. A study found that within 10 years, 70% of restaurants had failed. To succeed, a restaurant needs an inspiring ethos that attracts dedicated staff who believe in its purpose and care about more than just money. Only by hiring people who share its vision can a restaurant survive through hard work.
The document discusses how most restaurants fail within 10 years, with a 70% failure rate, despite following the general formula of having a good location, concept, and service. It argues that restaurants are missing an important element of establishing an "ethos", which is defining the purpose, cause, beliefs, and reasons why customers should care about the business. By aligning the food, cocktails, and staff around a clear ethos, restaurants can improve their chances of long-term success beyond just the basic factors in their formula.
The document summarizes a seminar about corruption and transparency in craft bartending. It discusses how bar owners often try to lower costs by getting "deals" from suppliers and distributors, but these deals can have legal and ethical consequences. It also questions how deals impact the craft of bartending and the long term relationships between bars and alcohol producers/distributors. The seminar had a panel of experts from the bartending industry who discussed these issues and how money flows through the various entities involved in producing and promoting alcoholic beverages.
The document summarizes a presentation by Gaz Reagan and Dushan Zaric from the Institute for Mindful Bartending. It discusses developing balance as a bartender by cultivating qualities of a mixologist, rock star, and sage. It also covers cultivating contentment, focusing on customer satisfaction over personal desires, and practicing self-observation to better understand one's strengths and weaknesses.
Hospitality Seminar Golden State of Cocktails 2014dzaric
The document discusses creating a successful culture in hospitality businesses. It outlines that location, concept, and service are key factors, but that the most important element is having a clear ethos or purpose. The presenter argues that hospitality businesses should focus on building a family-like culture and team where employees are passionate about the same beliefs. Successful bars cited as examples all seem to excel at developing a strong sense of community and shared vision among staff.
The document discusses strategies for creating a cocktail culture in small cities. It defines small cities as having populations under 200,000 and cocktail cultures that are around 5 years old. It recommends heavily focusing on classics at first, educating staff and the public, using social media constantly, and working tirelessly to build loyalty and notoriety. The goal is to get more bartenders interested and continually improve the culture through training and sharing. While it may be more difficult without large media attention, constant hard work can help small cities develop thriving cocktail scenes.
The document appears to be a survey from a university research project collecting information from customers and management of KTV bars and restaurants in Manila. The survey asks respondents to rate on a scale of 1 to 4 how serious various problems are for the establishments, such as accessibility, performer age and family situations, fights, inspections and new regulations. It also asks for comments and recommendations on how the businesses could better handle these problems.
This document provides bartenders with tips for maintaining emotional well-being while on the job. It discusses managing emotions with customers, why guests return to establishments, and achieving contentment. Tips include developing perspective, ensuring customers meet basic standards of behavior, and reciting a contentment mantra. The document also provides a wellness plan with components like exercise, nutrition, water, and sleep to help bartenders stay positive and mentally fit.
The document discusses the state of craft bartending and corruption within the industry. It raises concerns about bars exclusively focusing on the price of liquor to lower costs, and questions the transparency, ethics, and long-term consequences of "deals" struck for the lowest prices. The document questions whether spirit companies should be seen as partners or money bags, and when support from them is appropriate. It explores the legal and ethical issues with prioritizing cost over quality and relationships within the industry.
Dushan Zaric presents on implementing an effective apprenticeship program for bartenders. He emphasizes the importance of trust, talent, and positive attitude for building a strong team. Zaric recommends identifying leaders, setting goals to encourage growth, and empowering staff through education and creativity. He stresses allowing the team to build the business through feedback and shared ideas. Zaric believes in cultivating longevity through continuous education and team building exercises to strengthen bonds.
The document discusses how hospitality staff can maintain emotional control while working with customers. It recommends focusing on connecting with customers to validate their experience and gain approval. Staff should check that customers can afford services, are not abusive or violent before providing further validation. The document also presents strategies for cultivating an attitude of contentment at work, such as practicing a "contentment mantra" and focusing on one's purpose and why one's organization exists. It suggests positive lifestyle habits like exercise and nutrition can support emotional well-being.
This document discusses craft bartenders and craft bars. It defines craft bartenders as professional bartenders whose work is inspired by heritage, lineage, apprenticeship, and high-quality ingredients. It provides examples of craft bars around the world and notes they are organized like professional kitchens, with roles like maitre d'bar, bar manager, and principal bartender. When deciding on spirit lists, craft bars consider whether the spirit performs as intended, the production process is transparent, packaging is bartender friendly, and price. They dislike marketing claims. To serve craft bars, suppliers should provide detailed product information, offer education, and develop personal relationships.
How to open a successful bar Arizona Cocktail Week 2015 dzaric
This document discusses how to open a successful bar. It recommends researching the market and competition, determining what tools and equipment will be needed to operate the bar, and considering whether a business partner would be beneficial. The document also suggests scouting potential locations, building a strong staff, and having a clear vision of what success will look like for the bar business.
This document discusses how to maintain a positive attitude while working shifts to avoid getting upset. It recommends focusing on being content with the current situation by adopting a mantra of acceptance. It also suggests clarifying your purpose and reasons for working to maintain motivation. Maintaining a positive mindset through practices like gratitude, self-care activities, and proper nutrition can help one work shifts without becoming angry or upset.
This document discusses how to build a successful bar or restaurant by focusing on location, concept, and service, and treating employees like family. It emphasizes that the key to long-term success is having a clear purpose or "why" that goes beyond just food and drinks. Successful establishments discussed create a sense of community and ethos by hiring people who believe in the same vision, and practice hospitality by truly listening to and understanding customers.
The Team Equation San Antonio Cocktail Conferencedzaric
This document discusses how to build a successful bar or restaurant by focusing on building a team or "family" with a shared ethos or purpose, rather than just hiring staff. It notes that while about 30% of restaurants succeed in 10 years, some bars have found success by prioritizing their why - their purpose and beliefs - and hiring people who share this vision. When employees feel part of a family working towards common goals, they will be fully invested in the business's success.
The document discusses how to build a successful bar or restaurant. It notes that most bars and restaurants fail within 5 years, with a 70% failure rate after 10 years. However, some bars have achieved long-term success. These successful bars are argued to build a "family" rather than just hiring staff, by hiring people who believe in the same vision and values as the owners. This allows the business to have an "ethos" that customers connect with on a deeper level than just the food and drinks.
Dushan Zaric, a bartender and consultant with over 18 years of experience, gave a presentation about spirits and cocktails. He discussed various topics like the origins of alcohol, the fermentation and distillation processes used to make spirits, tasting spirits to understand their flavor profiles, and balancing ingredients in cocktails. The goal is to create balanced, complex cocktails that avoid being one or overly multi-dimensional in taste. Examples were given of classic cocktails made with different base spirits to illustrate these concepts.
The document is a presentation about opening successful speakeasy bars. It discusses that location, concept, and service are key factors. For location, it's important to consider foot traffic, being on a corner if possible, existing fixtures, a supportive community, and getting a good deal on lease. The concept should include quality food and drinks, thoughtful design, a solid business plan, logistics, and operating hours. Providing excellent service through well-trained staff is also essential. The presentation emphasizes developing a clear purpose or "why" that resonates beyond just the "what" and "how" of the business.
Banging Out Drinks Like a Maniac - The Story of EOdzaric
Dushan Zaric is a veteran bartender and owner of successful bars in New York City. Over 18 years of experience, he has developed strategies for operating profitable bars focused on selling better, faster drinks. His presentation outlines formulas for increasing sales and profits through optimizing drink recipes, bar design, staff training, and focus on customer satisfaction.
Dushan Zaric, an experienced bartender and owner of bars in NYC, gave a presentation on mindful bartending. He discussed the importance of cultivating qualities like contentment, clarity, and stability in oneself as a bartender. Zaric emphasized observing oneself while working to improve service and focus on making customers happy. Practicing mindfulness can reduce stress and prevent negative mindsets that interfere with quality cocktail preparation. The water in spirits and other drink ingredients may be influenced by the bartender's inner state, so pouring with mindfulness and care for the customer's experience is important.
This presentation discusses new ways of working with vodka. It provides an overview of global vodka sales figures and explores topics like fermentation, distillation, natural and artificial flavorings, building balanced cocktails, and new vodka products. The presentation aims to show that vodka is a classic spirit that remains popular and sells well, despite some claims that it is "dead." It provides tasting notes on different vodkas and example cocktail recipes that showcase vodka's versatility.
This document contains a presentation given by Jason Kosmas, Marko Karakasevic and Dushan Zaric on spirits and cocktails. It includes biographies of the presenters and an outline of topics to be explored such as alcohol production processes, tasting spirits, building balanced cocktails, and examples of specific cocktail recipes made with different base spirits. The presentation aims to provide information on how spirits are made and techniques for crafting balanced multi-dimensional cocktails.
This document appears to be a slide presentation about spirits and cocktails given by three bartenders - Marko Karakasevic, Jason Kosmas, and Dushan Zaric. The presentation explores various aspects of spirits like production methods, flavor profiles, and uses in cocktails. It provides examples of specific spirit and cocktail recipes. The goal is to teach attendees how to build balanced and complex cocktails using different spirits and ingredients.
This document provides guidance on developing a "working personality" as a bartender. It discusses that people have many different characters or "I's" that make up their personality. When working as a bartender, it is important to be aware of which character is dominant at any given time to avoid automatic reactions to stimuli. Developing a unified "working personality" with three main aspects - the Mixologist, the Sage and the Rock Star - can help bartenders serve customers effectively while maintaining awareness and control over their actions.
This document summarizes a presentation by Aisha Sharpe and Dushan Zaric on the mastery of service for bartenders. It discusses developing three key parts of being a bartender - the mixologist, rock star, and sage. It also covers the importance of contentment, mindfulness, and focusing attention on service and hospitality. The presentation provides exercises on self-observation and maintaining a positive mindset to provide better customer service and enhance cocktail quality.
A Visual Guide to 1 Samuel | A Tale of Two HeartsSteve Thomason
These slides walk through the story of 1 Samuel. Samuel is the last judge of Israel. The people reject God and want a king. Saul is anointed as the first king, but he is not a good king. David, the shepherd boy is anointed and Saul is envious of him. David shows honor while Saul continues to self destruct.
Level 3 NCEA - NZ: A Nation In the Making 1872 - 1900 SML.pptHenry Hollis
The History of NZ 1870-1900.
Making of a Nation.
From the NZ Wars to Liberals,
Richard Seddon, George Grey,
Social Laboratory, New Zealand,
Confiscations, Kotahitanga, Kingitanga, Parliament, Suffrage, Repudiation, Economic Change, Agriculture, Gold Mining, Timber, Flax, Sheep, Dairying,
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
Temple of Asclepius in Thrace. Excavation resultsKrassimira Luka
The temple and the sanctuary around were dedicated to Asklepios Zmidrenus. This name has been known since 1875 when an inscription dedicated to him was discovered in Rome. The inscription is dated in 227 AD and was left by soldiers originating from the city of Philippopolis (modern Plovdiv).
🔥🔥🔥🔥🔥🔥🔥🔥🔥
إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
🔥🔥🔥🔥🔥🔥🔥🔥🔥
This presentation was provided by Racquel Jemison, Ph.D., Christina MacLaughlin, Ph.D., and Paulomi Majumder. Ph.D., all of the American Chemical Society, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
Beyond Degrees - Empowering the Workforce in the Context of Skills-First.pptxEduSkills OECD
Iván Bornacelly, Policy Analyst at the OECD Centre for Skills, OECD, presents at the webinar 'Tackling job market gaps with a skills-first approach' on 12 June 2024
3. Dushan Zaric
* 18 + years of Experience behind Bars
* Co-Owner of Employees Only and Macao
Trading Co NYC
* Principal Bartender
* Consultant
* Author
* Trainer
* Yogi
Wednesday, November 7, 12
7. New Bar-Restaurant anywhere in the world
General Formula:
* Foot Traffic
* Corner - if possible
LOCATION
Wednesday, November 7, 12
8. New Bar-Restaurant anywhere in the world
General Formula:
* Foot Traffic
* Corner - if possible
* Existing fixtures - ideally
LOCATION
Wednesday, November 7, 12
9. New Bar-Restaurant anywhere in the world
General Formula:
* Foot Traffic
* Corner - if possible
* Existing fixtures - ideally
* Supportive Community
LOCATION
Wednesday, November 7, 12
10. New Bar-Restaurant anywhere in the world
General Formula:
* Foot Traffic
* Corner - if possible
* Existing fixtures - ideally
* Supportive Community
* Great deal on the lease
LOCATION
Wednesday, November 7, 12
12. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
CONCEPT
Wednesday, November 7, 12
13. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
* Design
CONCEPT
Wednesday, November 7, 12
14. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
* Design
* Profitability & Business Plan
CONCEPT
Wednesday, November 7, 12
15. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
* Design
* Profitability & Business Plan
* Logistics
CONCEPT
Wednesday, November 7, 12
16. New Bar-Restaurant anywhere in the world
General Formula:
* Products (Food & Drink)
* Design
* Profitability & Business Plan
* Logistics
* Hours of Operation
CONCEPT
Wednesday, November 7, 12
27. Cornell University and Michigan
State University
Study of restaurants in three local
markets over a 10-year period:
Wednesday, November 7, 12
28. "beyond muddled concepts, failure
seemed to stem in large part from
an inability or unwillingness to
give the business sufficient
attention, whether due to lack of
time, passion or knowledge."
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29. YEAR 1 - 27% of restaurant startups
failed;
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30. YEAR 1 - 27% of restaurant startups
failed;
YEAR 4 - 50% of those restaurants
were no longer in business;
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31. YEAR 1 - 27% of restaurant startups
failed;
YEAR 4 - 50% of those restaurants
were no longer in business;
YEAR 5 - 60% had gone south.
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32. YEAR 1 - 27% of restaurant startups
failed;
YEAR 4 - 50% of those restaurants
were no longer in business;
YEAR 5 - 60% had gone south.
YEAR 10 - 70% had failed.
Wednesday, November 7, 12
42. WHY:
What's your purpose?
What's your cause?
What's your belief?
Why does your organization exist?
Why do you get out of bed in the
morning?
And why should anyone care?
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55. “ Service is a monologue-we decide how we
want to do things and set our own standards for
service. Hospitality, on the other hand is a
dialogue. To be on a guest’s side requires
listening to that person with every sense, and
following up with a thoughtful, gracious,
appropriate response. It takes both great service
and great hospitality to rise to the top.”
Danny Meyer – Setting the Table
Legendary NYC Restaurateur
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58. * Trickles down from top to bottom
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59. * Trickles down from top to bottom
* Becoming aware of Mental Afflictions (Negative Emotions)
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60. * Trickles down from top to bottom
* Becoming aware of Mental Afflictions (Negative Emotions)
* Neutralizing Mental Afflictions
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61. * Neutralizing Mental Afflictions:
- Exchanging Self for the Other
- Influencing Others by Example
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63. What qualities do you look for in your
server?
What kind of server do I wish to be?
Why am I a professional server?
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64. Don’t sweat the details…
Stay on the POSITIVE !
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65. Contentment:
–noun
1. the state of being contented; satisfaction; ease of mind.
2. Archaic . the act of making contentedly satisfied.
— adj
1. mentally or emotionally satisfied with things as they are
2. assenting to or willing to accept circumstances, a proposed
course of action, etc
65
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66. “It all depends on how we
look at things, and not how
they are in themselves” – Carl
Gustav Jung
66
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67. Every impression we
receive is affecting us
subjectively!
67
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71. Remember - You never know
who is sitting in front of
you...
71
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72. 3 Main Objectives for every Server
FILL ME!!!
First Second
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73. Third and MOST Important!
Customers leave HAPPY
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74. “Your most important job as a bartender
is to think about how you can make a
cocktail that the guest will think is
great. Never forget this. This is
fundamental if you want to master the
way of the cocktail”. - Master Kazuo
Uyeda, Cocktail Techniques
74
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75. Step 1:
Realizing the importance of proper Service attitude
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76. Step 1:
Realizing the importance of proper Service attitude
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77. Step 2:
Visualizing oneself as the perfect professional and example to
others
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78. Step 2:
Visualizing oneself as the perfect professional and example to
others
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79. Step 3:
Building the Working Character: Becoming the Vision
Re-Identify !
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81. Me as I think I am Me as I really am
I I I I I I I I I I
I I I I I I I I I I
I I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I
I I I I I I I I I I
I I I I I I I I I I
Wednesday, November 7, 12
97. The Marble Exercise
Remember
1) What is my responsibility to the situation?
2) What does this person need to hear right now?
3) How can I help?
4) How can I make the situation better?
97
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98. Mechanics of
“Attention”
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100. … Charges our batteries ….
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101. … and our Energy or “Force” flows easy,
Providing nourishment.
Our Attention is therefore free, not constricted and easily directed.
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102. … In the Morning, I start my day…
… the News sucks…I get “involved”,
“identified”, “excited”, . . .
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105. … Then a phone call from
work …
“ the other Bartender is sick.
Can you work a double today?”
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106. … sure, I say yes. But inside I am not
happy…What about my plans? Did he
HAVE to get sick today??? Poor me…
Blah, Blah, Blah…
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126. … In the Morning, I start my day…
…I enjoy my coffee and juice. I focus on the positive. I don’t let my
self get captured. The News is always the same…it is always bad…
that is what they are selling.
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128. … Then a phone call
from work …
“ the other Bartender is
sick. Can you work a
double today?”
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129. Sure. I’ll be there. “Oh Well…Poor Steve with a flu. Too
bad I need to cancel my plans for the night. But Steve is in
trouble and he needs me to help him out”.
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131. Traffic is jammed…
The President is in town. It seems that I’ll be late for
work, there isn’t much I can do about it…I better call and
let them know.
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135. I am not emotionally identified, and hence not prone to
drama…
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136. I am observing myself
in Real-Time.
Mindfulness arises as a
consequence.
Taking the suffering
and imagination away.
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137. My Attention is free and
I focus it outwardly on
Service
and inwardly on
Clarity, Stability & Intensity!
137
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138. And so…by the End of the Night…
… And
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139. … my battery is Full !
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140. Best Practices:
* Get enough sleep every night - especially
before a shift
* Have regular physical exercise
* Cultivate quieting down (meditating)
before shift
* During shift, in times of stress, return to
your breath
140
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141. How will this
affect me in
reality?
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142. 1) My life in general will get better for
I will be more aware of myself and
other people.
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143. 2) My hospitality and service will
enhance naturally as a
consequence of my understanding.
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144. 1200 sq. ft., open 70 hours/week.
Full restaurant
2008:
139,443 cocktails sold + 97,098 highballs &
straight liquor.
Total spirit revenues: $4, 620,000.
144
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145. 3) The quality of my cocktails will
increase since I will be aware of myself
when I am making them!
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146. Negroni
1 1/4 ounces (37 ml) Plymouth Gin
1 1/4 ounces (37 ml) Campari
1 1/4 ounces (37 ml) Sweet (Italian)
vermouth
1 orange twist, for garnish
Directions
Pour all ingredients into a mixing glass.
Add large cold ice and stir for 40
revolutions. Strain into a chilled cocktail
glass. Garnish with orange twist.
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147. How and Why is
this happening?
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160. “Hate” Thoughts of
murder
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161. “Of course it matters in
what kind of mood I am
when I enter the
distillery”. – Miles
Karakasevic, 12 th
generation Master Distiller,
Domaine Charbay
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