Overview Introduction
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Annual Sustainability Report 2016
Annual Sustainability Report 2016 1 INDEX Message from the CEO Message from the Director of Creta Maris 1. About this report 1.1. Scope & reporting standard 6 1.2. Welcome any feedback 6 2. Our Company 2.1. Profile 8 2.2. Governance 12 2.3. Economic Performance 13 3. Our approach to sustainability 3.1. Ethics and ingentity 15 3.2. Integrity and Compliance with the Law 15 3.3 Fair Dealing 15 3.4. Certifications & Awards 16 4. Creating value for our guests and customers 4.1. Location & Facilities 18 4.2. Hotel Facilities 19 4.3. Gastronomy 20 4.4. Outdoor Activities 25 4.5. Cultural Activities 26 4.6. Quality of Service 27 4.7. Customer Health and Safety 28 5. Creating value for our people 5.1. Employment 30 5.2. Training and development 31 5.3. Employee health and safety 33 6. Creating value for the local community 6.1. Job creation for the local community 35 6.2. Infrastructure support & accessibility 35 6.3. Region promotion 37 6.4. Procurement practices 38 7. Creating value for the environment 7.1. Renewable energy use & Efficient use of energy 40 7.2. GHG Protocol principles 42 7.3. Water 43 7.4. Waste 44 7.5. Biodiversity 45 7.6. Preservation of the landscape 46 2 Message from the CEO, Andreas Metaxas «Operating with Tourism Awareness and Engagement» This year’s operation of Creta Maris was, once again, a successful one, with its main characteristics the awareness and the engagement to the guest, the employee, the island and the nature. -
Indicative Factors for Converting Product Weight to Live Weight for a Selection of Major Fishery Commodities
Coordinating Working Party on Fishery Statistics (CWP) Handbook of Fishery Statistics Indicative factors for converting product weight to live weight for a selection of major fishery commodities FROZEN FISH Type Prese tatio Gutted, Head O Gutted, Head Off Carp Pike 1.04 Nile perch Tilapia Catfish Other freshwater fish Eel 1.11 Trout 1.4 Salmon: whole 1.0 dressed 1.1 1. Flatfish: dressed 1.1 1.4 whole Cod 1.2 1.69 Haddock 1.14 1.61 Ocean perch Saithe 1.15 1.45 Hake: dressed 1.16 1.55 whole 1.0 Alaska pollack: dressed 2.17 whole Capelin Mackerel 1.11 1.46 Jack and horse 1.09 1.65 mackerel Sardine whole 1.0 1.4 Anchovy whole 1.0 Sprat whole 1.0 Herring whole 1.0 1.52 Shark 1.1 2.0 Sea .ream 1.1 1.47 Sea .ass 1.12 1.79 Snapper 1.14 Al.acore /ellowfin 1.1 Skip0ack 1.1 1onito 1.29 Marlin 1.1 Swordfish 1. 1 Other tunas 1.16 1. 6 Other marine fish FILLETS Type Prese tatio Raw CF Ski Off CF Flatfish 2.42 2.61 Herring 1.62 2.17 Cod 2.45 .2 fillet .2 portion .55 mince .2 Mackerel 1.95 2.60 Haddock 2.77 2.91 fillet 2.21 portion .20 Ocean perch 2.92 .11 Saithe 2.12 2.55 Hake 2.5 2.90 fillet 2.90 portion .19 mince 2.90 Alaska pollack .72 fillet .72 mince .72 Salmon 2.00 2.00 steaks 1.60 Tuna 1.54 1.92 loins Catfish 2.6 .55 steaks 2.40 FISH DRIED, WHETHER OR NOT SALTED Basic Conversion Factor for Basic Type Deduced CF Product Product Stockfish gutted cod 1.2 1.94 Klipfish filleted cod 2.45 3.97 Hake fillet 2.53 4.1 Shark fillet 2.4 3.89 Shark fins 0 Tuna fillet 1.54 2.49 Pilchard fillet 1.62 2.62 Tilapia gutted 1.2 1.94 Other freshwater fillet 2.45 4 Other fish fillet 2.45 4 N1: the conversion factor for dried fish is taken as 1.62 times the CF for the .asic product FISH SALTED, WET OR IN BRINE Type O,served Co versio Fa.tors Mea or 3range4 Re.omme ded CF Freshwater fish 1.5 Cod 1.79 5 2.2 2.0 Other demersal 1. -
Grotto's Favorites
TO START WITH WATERMELON & FETA SALAD 420 Fresh watermelon, feta, red onion cos lettuce, cucumber, chia seeds Pomegranate, pomegranate dressing MEDITERRANEAN COBB SALAD 450 Grilled chicken, seasonal crudités chickpeas, avocado, almonds, dried figs and ginger tahini vinaigrette LEMON GARLIC 550 MARINATED PRAWNS Tzatziki, bell peppers, pita crisps and sunflower seeds TUNISIAN GRILLED MECHOUIA SALAD 390 Grilled vegetables, Tunisian spices pecan nuts, Kalamata olives, hard-boiled egg cilantro, garlic lemon dressing With grilled tuna 490 FRITTO MISTO DI MARE 590 Crispy-fried seafood Italian style garlic aioli CAESAR SALAD 390 Romaine lettuce, Parmesan shavings Parmesan crisps and croutons With grilled chicken 420 With crispy bacon 420 With grilled prawns 550 MEZZE PLATTER 650 Grilled vegetables, feta organic quinoa tabbouleh edamame beans, olives almonds pita bread and assorted dips SANDWICHES & BURGERS All sandwiches and burgers are served with a side of fries, mayonnaise and ketchup. Burgers are cooked well done only. PAN BAGNAT 470 Seasonal crudités, basil, olives, tuna hard-boiled egg, extra virgin olive oil in French rustic bread SICILIAN SANDWICH 520 Fresh tomatoes, mixed lettuce sundried tomatoes, olives, mortadella fresh ricotta, mozzarella, grated Parmesan extra virgin olive oil and lemon juice in baguette SMOKEY PANINI 470 Smoked chicken breast, smoked bacon zucchini, smoked scamorza, pesto contains gluten vegetarian vegen contains seeds chili contains nuts dairy Prices are in Thai Baht and subject to 10% service charge and applicable -
Consolidated Version of the Sanpin 2.3.2.1078-01 on Food, Raw Material, and Foodstuff
Registered with the Ministry of Justice of the RF, March 22, 2002 No. 3326 MINISTRY OF HEALTH OF THE RUSSIAN FEDERATION CHIEF STATE SANITARY INSPECTOR OF THE RUSSIAN FEDERATION RESOLUTION No. 36 November 14, 2001 ON ENACTMENT OF SANITARY RULES (as amended by Amendments No.1, approved by Resolution No. 27 of Chief State Sanitary Inspector of the RF dated 20.08.2002, Amendments and Additions No. 2, approved by Resolution No. 41 of Chief State Sanitary Inspector of the RF dated15.04.2003, No. 5, approved by Resolution No. 42 of Chief State Sanitary Inspector of the RF dated 25.06.2007, No. 6, approved by Resolution No. 13 of Chief State Sanitary Inspector of the RF dated 18.02.2008, No. 7, approved by Resolution No. 17 of Chief State Sanitary Inspector of the RF dated 05.03.2008, No. 8, approved by Resolution No. 26 of Chief State Sanitary Inspector of the RF dated 21.04.2008, No. 9, approved by Resolution No. 30 of Chief State Sanitary Inspector of the RF dated 23.05.2008, No. 10, approved by Resolution No. 43 of Chief State Sanitary Inspector of the RF dated 16.07.2008, Amendments No.11, approved by Resolution No. 56 of Chief State Sanitary Inspector of the RF dated 01.10.2008, No. 12, approved by Resolution No. 58 of Chief State Sanitary Inspector of the RF dated 10.10.2008, Amendment No. 13, approved by Resolution No. 69 of Chief State Sanitary Inspector of the RF dated 11.12.2008, Amendments No.14, approved by Resolution No. -
The Politics of Bulls and Bullfights in Contemporary Spain
SOCIAL THOUGHT & COMMENTARY Torophies and Torphobes: The Politics of Bulls and Bullfights in Contemporary Spain Stanley Brandes University of California, Berkeley Abstract Although the bullfight as a public spectacle extends throughout southwestern Europe and much of Latin America, it attains greatest political, cultural, and symbolic salience in Spain. Yet within Spain today, the bullfight has come under serious attack, from at least three sources: (1) Catalan nationalists, (2) Spaniards who identify with the new Europe, and (3) increasingly vocal animal rights advocates. This article explores the current debate—cultural, political, and ethical—on bulls and bullfighting within the Spanish state, and explores the sources of recent controversy on this issue. [Keywords: Spain, bullfighting, Catalonia, animal rights, public spectacle, nationalism, European Union] 779 Torophies and Torphobes: The Politics of Bulls and Bullfights in Contemporary Spain s is well known, the bullfight as a public spectacle extends through- A out southwestern Europe (e.g., Campbell 1932, Colomb and Thorel 2005, Saumade 1994), particularly southern France, Portugal, and Spain. It is in Spain alone, however, that this custom has attained notable polit- ical, cultural, and symbolic salience. For many Spaniards, the bull is a quasi-sacred creature (Pérez Álvarez 2004), the bullfight a display of exceptional artistry. Tourists consider bullfights virtually synonymous with Spain and flock to these events as a source of exotic entertainment. My impression, in fact, is that bullfighting is even more closely associated with Spanish national identity than baseball is to that of the United States. Garry Marvin puts the matter well when he writes that the cultur- al significance of the bullfight is “suggested by its general popular image as something quintessentially Spanish, by the considerable attention paid to it within Spain, and because of its status as an elaborate and spectacu- lar ritual drama which is staged as an essential part of many important celebrations” (Marvin 1988:xv). -
Pdf 1 20/04/12 14:21
Discover Barcelona. A cosmopolitan, dynamic, Mediterranean city. Get to know it from the sea, by bus, on public transport, on foot or from high up, while you enjoy taking a close look at its architecture and soaking up the atmosphere of its streets and squares. There are countless ways to discover the city and Turisme de Barcelona will help you; don’t forget to drop by our tourist information offices or visit our website. CARD NA O ARTCO L TIC K E E C T R A B R TU ÍS T S I U C B M S IR K AD L O A R W D O E R C T O E L M O M BAR CEL ONA A A R INSPIRES C T I I T C S A K Í R E R T Q U U T E O Ó T I ICK T C E R A M A I N FOR M A BA N W RCE LO A L K I NG TOU R S Buy all these products and find out the best way to visit our city. Catalunya Cabina Plaça Espanya Cabina Estació Nord Information and sales Pl. de Catalunya, 17 S Pl. d’Espanya Estació Nord +34 932 853 832 Sant Jaume Cabina Sants (andén autobuses) [email protected] Ciutat, 2 Pl. Joan Peiró, s/n Ali-bei, 80 bcnshop.barcelonaturisme.cat Estación de Sants Mirador de Colom Cabina Plaça Catalunya Nord Pl. dels Països Catalans, s/n Pl. del Portal de la Pau, s/n Pl. -
Hungry-Donkey-Events-Pack.Pdf
ABOUT US Welcome to The Hungry Donkey, everybody’s favourite Greek restaurant in East London, serving up the best in authentic Greek cuisine. …and I’m the hungry donkey, the name behind the brand! Not only do I love feeding the hungry folks of Spitalfields, but my restaurant is also perfect for private hire. Share an authentic Greek experience in hip surroundings with your nearest and dearest, to celebrate your special occasion. From birthdays to engagements to corporate conferences, host your event here with a selection of menus and an ideal space for entertaining. CHRISTMAS MENU DECEMBER 2018 SMASHING PLATES selection of dips & pita bread [V] Tzatziki, htipiti & melitzanosalata (aubergine dip) STARTERS A selection of greek meze for everyone to share papoutsakia [v] Roasted aubergine topped with tomato, onions & feta greek sausage Mount Olympus wild boar, pork & leek sausage spanakopita [v] Oven-baked filo pastry stuffed with spinach & feta cheese zucchini fritters [v] Deep-fried shredded zucchini, mint, dill & feta cheese dolmadakia [v/VN] Organic vine leaves stuffed with herb-infused rice revithokeftedes [v/vn] Greek falafel topped with tahini & black sesame seeds greek salad [v] MAINS Slow-roasted Turkey fillet Served on a crisp flatbread, topped with chestnut stifado, accompanied with honey-roasted baby carrots & honey mustard sauce succulent slow-roasted pork roll Filled with a celery, rosemary & garlic filling, served with chive baby potatoes, on a bed of aubergine purée arnaki fricassÉe Slow-roasted lamb shoulder, foraged wild greens, egg & lemon sauce Gemista [vn] Oven-roasted seasonal vegetables, stuffed with rice, dried fruits & nuts DESSERT HUNGRY DONKEY RAKOMELO LOUKOUMADES Traditional Greek doughnuts, sprinkled with my raki & honey syrup & cinnamon £30pp excl. -
The Greatest Artists of the Twentieth Century
This PDF is a selection from a published volume from the National Bureau of Economic Research Volume Title: Conceptual Revolutions in Twentieth-Century Art Volume Author/Editor: David W. Galenson Volume Publisher: Cambridge University Press Volume ISBN: 978-0-521-11232-1 Volume URL: http://www.nber.org/books/gale08-1 Publication Date: October 2009 Title: The Greatest Artists of the Twentieth Century Author: David W. Galenson URL: http://www.nber.org/chapters/c5785 Chapter 2: The Greatest Artists of the Twentieth Century Introduction The masters, truth to tell, are judged as much by their influence as by their works. Emile Zola, 18841 Important artists are innovators: they are important because they change the way their successors work. The more widespread, and the more profound, the changes due to the work of any artist, the greater is the importance of that artist. Recognizing the source of artistic importance points to a method of measuring it. Surveys of art history are narratives of the contributions of individual artists. These narratives describe and explain the changes that have occurred over time in artists’ practices. It follows that the importance of an artist can be measured by the attention devoted to his work in these narratives. The most important artists, whose contributions fundamentally change the course of their discipline, cannot be omitted from any such narrative, and their innovations must be analyzed at length; less important artists can either be included or excluded, depending on the length of the specific narrative treatment and the tastes of the author, and if they are included their contributions can be treated more summarily. -
Exploring International Cuisine Reference Book
4-H MOTTO Learn to do by doing. 4-H PLEDGE I pledge My HEAD to clearer thinking, My HEART to greater loyalty, My HANDS to larger service, My HEALTH to better living, For my club, my community and my country. 4-H GRACE (Tune of Auld Lang Syne) We thank thee, Lord, for blessings great On this, our own fair land. Teach us to serve thee joyfully, With head, heart, health and hand. This project was developed through funds provided by the Canadian Agricultural Adaptation Program (CAAP). No portion of this manual may be reproduced without written permission from the Saskatchewan 4-H Council, phone 306-933-7727, email: [email protected]. Developed April 2013. Writer: Leanne Schinkel TABLE OF CONTENTS Introduction .............................................................................................................................................................. 1 Objectives .............................................................................................................................................................. 1 Requirements ....................................................................................................................................................... 1 Tips for Success .................................................................................................................................................. 1 Achievement Requirements for this Project .......................................................................................... 2 Tips for Staying Safe ....................................................................................................................................... -
Impressionist & Modern
IMPRESSIONIST & MODERN ART Thursday 1 March 2018 IMPRESSIONIST & MODERN ART Thursday 1 March 2018 at 5pm New Bond Street, London VIEWING ENQUIRIES Brussels Rome Thursday 22 February, 9am to 5pm London Christine de Schaetzen Emma Dalla Libera Friday 23 February, 9am to 5pm India Phillips +32 2736 5076 +39 06 485 900 Saturday 24 February, 11am to 4pm Head of Department [email protected] [email protected] Sunday 25 February, 11am to 4pm +44 (0) 20 7468 8328 Monday 26 February, 9am to 5pm [email protected] Cologne Tokyo Tuesday 27 February, 9am to 3pm Katharina Schmid Ryo Wakabayashi Wednesday 28 February 9am to 5pm Hannah Foster +49 221 2779 9650 +81 3 5532 8636 Thursday 1 March, 9am to 2pm Department Director [email protected] [email protected] +44 (0) 20 7468 5814 SALE NUMBER [email protected] Geneva Zurich 24743 Victoria Rey-de-Rudder Andrea Bodmer Ruth Woodbridge +41 22 300 3160 +41 (0) 44 281 95 35 CATALOGUE Specialist [email protected] [email protected] £22.00 +44 (0) 20 7468 5816 [email protected] Livie Gallone Moeller PHYSICAL CONDITION OF LOTS ILLUSTRATIONS +41 22 300 3160 IN THIS AUCTION Front cover: Lot 16 Aimée Honig [email protected] Inside front covers: Lots 20, Junior Cataloguer PLEASE NOTE THAT THERE IS NO 21, 15, 70, 68, 9 +44 (0) 20 7468 8276 Hong Kong REFERENCE IN THIS CATALOGUE Back cover: Lot 33 [email protected] Dorothy Lin TO THE PHYSICAL CONDITION OF +1 323 436 5430 ANY LOT. -
Rapporto Isemestre2006.Pdf
Direttore Responsabile: Enzo Boschi Coordinamento Editoriale: Edoardo Del Pezzo, Antonio Meloni, Gianluca Valensise Redazione Testi: Giuseppe Di Capua Progetto Grafico: Laboratorio Grafica e Immagini - INGV Roma Progetto Editoriale: Francesca Di Stefano - Centro Editoriale Nazionale - INGV Roma © 2006 INGV Istituto Nazionale di Geofisica e Vulcanologia Via di Vigna Murata, 605 - 00143 Roma Tel. 06/518601 Fax 06/5041181 http://www.ingv.it Sommario Introduzione ________________________________________________________________ 7 VOCE A: ATTIVITÀ DI MONITORAGGIO E SORVEGLIANZA___________________________ 11 Vulcani siciliani_____________________________________________________________ 13 Introduzione_________________________________________________________________ 13 Monitoraggio vulcanologico _____________________________________________________ 15 Monitoraggio sismico__________________________________________________________ 16 Monitoraggio delle deformazioni del suolo__________________________________________ 16 Attività di sala operativa ________________________________________________________ 18 Sorveglianza sismica del territorio nazionale ____________________________________ 21 Introduzione_________________________________________________________________ 21 Servizio di sorveglianza sismica _________________________________________________ 22 Analisi dei dati: il Bollettino della Sismicità Italiana____________________________________ 25 La manutenzione ordinaria e straordinaria della Rete Sismica Nazionale, della Rete Mednet e delle altre -
The Athenian Prytaneion Discovered? 35
HESPERIA 75 (2006) THE ATHENIAN Pages 33-81 PRYTANEION DISCOVERED? ABSTRACT The author proposes that the Athenian Prytaneion, one of the city's most important civic buildings, was located in the peristyle complex beneath Agia Aikaterini Square, near the ancient Street of the Tripods and theMonument of Lysikrates in the modern Plaka. This thesis, which is consistent with Pausa s nias topographical account of ancient Athens, is supported by archaeological and epigraphical evidence. The identification of the Prytaneion at the eastern foot of the Acropolis helps to reconstruct the map of Archaic and Classical Athens and illuminates the testimony of Herodotos and Thucydides. most The Prytaneion is the oldest and important of the civic buildings in to us ancient Athens that have remained lost until the present.1 For the or Athenians the Prytaneion, town hall, the office of the city's chief official, as a symbolized the foundation of Athens city-state, its construction form ing an integral part of Theseus's legendary synoecism of Attica (Thuc. 2.15.2; Plut. Thes. 24.3). Like other prytaneia throughout the Greek world, the Athenian Prytaneion represented what has been termed the very "life common of the polis," housing the hearth of the city, the "inextinguishable and immovable flame" of the goddess Hestia.2 As the ceremonial center was of Athens, the Prytaneion the site of both public entertainment for 1.1 am to the to a excellent for greatly indebted express my heartfelt thanks number suggestions improving this 1st Ephoreia of Prehistoric and Classi of scholars who have given generously article.