Japanese Management| Theory Zero Not Theory Z
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Wisconsin Veterans Museum Research Center Transcript of an Oral
Wisconsin Veterans Museum Research Center Transcript of an Oral History Interview with JOEL C. MICKELSON Radar Repairman, Army Air Corps, World War II. 2000 OH 299 1 OH 299 Mickelson, Joel C., (1925-2011). Oral History Interview, 2000. User Copy: 1 sound cassette (ca. 57 min.), analog, 1 7/8 ips, mono. Master Copy: 1 sound cassette (ca. 57 min.), analog, 1 7/8 ips, mono. Video Recording: 1 videorecording (ca. 57 min.); ½ inch, color. Transcript: 0.1 linear ft. (1 folder). Abstract: Joel Mickelson, a Willmar, Minnesota native, discusses his World War II service with the Army Air Corps as a radar repairman in the Pacific theater of operations. Mickelson mentions being drafted and sent to basic training at Lincoln Air Base (Nebraska). He talks about radio school in South Dakota, reassignment to repair school at Truax Field (Wisconsin), and electronics training at Chanute Field (Illinois). After a furlough at home, he portrays the ship ride from California to Leyte (Philippines). Mickelson describes living in tents during the rainy season, taking Atabrine to prevent malaria, and developing tinnitus. He talks about maintaining aircraft radar equipment and being moved from Luzon to Lingayen Air Base to Clark Air Base. Mickelson touches on liberty in Manila and occasional visits from the Red Cross. While he was off duty, he tells of exploring a cave full of Japanese equipment and shooting a huge lizard. Transferred to Naha (Okinawa), he comments on working in the 39 th Squadron, 35 th Fighter Group office and being promoted to assistant for the director of communications. -
Kirin Holdings Co. Ltd in Beer - World
Kirin Holdings Co. Ltd in Beer - World June 2010 Scope of the Report Kirin Holdings - Beer © Euromonitor International Scope • 2009 figures are based on part-year estimates. • All forecast data are expressed in constant terms; inflationary effects are discounted. Conversely, all historical data are expressed in current terms; inflationary effects are taken into account. • Alcoholic Drinks coverage: Alcoholic Drinks 235 billion litres RTDs/ Wine Beer Spirits High-strength Cider/perry 27 bn litres 184 bn litres 19 bn litres Premixes 1.5 bn litres 4 bn litres Note: Figures may not add up due to rounding Disclaimer Learn More Much of the information in this briefing is of a statistical To find out more about Euromonitor International's complete nature and, while every attempt has been made to ensure range of business intelligence on industries, countries and accuracy and reliability, Euromonitor International cannot be consumers please visit www.euromonitor.com or contact your held responsible for omissions or errors local Euromonitor International office: Figures in tables and analyses are calculated from London + 44 (0)20 7251 8024 Vilnius +370 5 243 1577 unrounded data and may not sum. Analyses found in the Chicago +1 312 922 1115 Dubai +971 4 372 4363 briefings may not totally reflect the companies’ opinions, Singapore +65 6429 0590 Cape Town +27 21 552 0037 reader discretion is advised Shanghai +86 21 63726288 Santiago +56 2 915 7200 2 Kirin Holdings - Beer © Euromonitor International Strategic Evaluation Competitive Positioning Market Assessment Category and Geographic Opportunities Operations Brand Strategy Recommendations 3 Strategic Evaluation Kirin Holdings - Beer © Euromonitor International Kirin Company Facts Kirin Kirin has looked for overseas expansion Headquarters Tokyo, Japan • Kirin has expanded its presence internationally, particularly in Asia Pacific and Australasia. -
A Room with a Brew: a Comparative Look at Homebrewing Laws in Japan & the United States
University of Miami Law Review Volume 72 Number 4 Summer 2018 Article 10 7-2-2018 A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States Christopher J. Fraga Follow this and additional works at: https://repository.law.miami.edu/umlr Part of the Comparative and Foreign Law Commons Recommended Citation Christopher J. Fraga, A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States, 72 U. Miami L. Rev. 1239 (2018) Available at: https://repository.law.miami.edu/umlr/vol72/iss4/10 This Notes and Comments is brought to you for free and open access by the Journals at University of Miami School of Law Institutional Repository. It has been accepted for inclusion in University of Miami Law Review by an authorized editor of University of Miami School of Law Institutional Repository. For more information, please contact [email protected]. A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States CHRISTOPHER J. FRAGA* Following the enactment of Prohibition, it took the United States almost four decades to legalize homebrewing. Subsequently, the nation experienced a booming interest in beer. And not just beer, but good beer. Drinkers found them- selves invested in both quality and variety. This interest has matured into the craft beer industry. Even in holdover states, where state laws prohibited homebrewing far past 1979, the craft beer industry has experienced near exponential growth following the legalization of homebrewing. This has resulted in significant economic implications. Given these consider- ations, nations with restrictive homebrewing laws, like Ja- pan, should consider easing them. -
HEART & MATTER: FERMENTATION in a TIME of CRISIS Aaron C
HEART & MATTER: FERMENTATION IN A TIME OF CRISIS Aaron C. Delgaty A dissertation submitted to the faculty at the University of North Carolina at Chapel Hill in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the department of Anthropology. Chapel Hill 2020 Approved by: Christopher T. Nelson Margaret J. Wiener Peter Redfield Townsend Middleton Brad Weiss © 2020 Aaron C. Delgaty ALL RIGHTS RESERVED ii ABSTRACT Aaron C. Delgaty: Heart & Matter: Fermentation in a Time of Crisis (Under the direction of Christopher T. Nelson) In Heart & Matter, I explore contemporary artisan movements from the perspectives of the artisans that animate these movements, considering how people draw on this emergent category of alternate labor and identity to navigate crises of social, economic, and personal precariousness within the artisan industry. Moving from North Carolina to Okinawa, Tokyo to Chicago, my collaborators shared the quotidian anxiety of how to keep their crafts - and the businesses, livelihoods, and identities tied up in those crafts – relevant, viable, and even successful. Toward survival, my interlocutors engaged in practices of resilience, innovation, and collaboration, elemental threads that wove their working philosophies of craft. At the visceral intersection of ethnography and apprenticeship, I trace a working ethos of emergent artisanship that captures the hopes and anxieties, the successes and failures, the everyday lives and works of craftspeople confronting uncertain frontiers of vocation and taste. By way of introduction, Every Scar a Lesson outlines and demonstrates my primary methodology, an itinerant series of participant observations from the perspective of formal and informal apprenticeship, or what I call a wandering apprenticeship. -
Outrigger Konotta Maldives Resort
OUTRIGGER KONOTTA MALDIVES RESORT WE ARE PROUD TO PRESENT OUR OUTSTANDING WORLD CLASS ASIAN INSPIRED BEVERAGE MENU TO YOU, OUR VALUED GUEST. SAKE SAKE ALSO REFERRED TO AS A JAPANESE RICE WINE, IS MADE BY FERMENTING RICE THAT HAS BEEN POLISHED TO REMOVE THE BRAN. UNLIKE WINE, IN WHICH ALCOHOL (ETHANOL) IS PRODUCED BY FERMENTING SUGAR THAT IS NATURALLY PRESENT IN FRUIT, TYPICALLY GRAPES, SAKE IS PRODUCED BY A BREWING PROCESS MORE AKIN TO THAT OF BEER, WHERE STARCH IS CONVERTED INTO SUGARS WHICH FERMENT INTO ALCOHOL. SIRAKAWA-GO PURE RICE SPARKLING NIGORI-ZAKE 500ML 76 SECONDARY FERMENTATION IN A BOTTLE, WHICH GIVES A CLEAN TASTE AFTER THE SWEETNESS OF THE RICE AND THE RICHNESS OF NIGORI-ZAKE. THE PROCESS OF “SECONDARY FERMENTATION IN A BOTTLE” IS EQUIVALENT TO THE CHAMPAGNE METHOD FOR WINE. THE NATURALLY-PRODUCED FINE BUBBLES CREATE A FRESH AND PLEASANT TEXTURE. SWEET AND SEMI-RICH, PERFECT WITH APERITIVO; SEAFOOD; DESSERTS ZUIYO HONJUN JUNMAI SAKE 720ML 89 THIS SAKE IS BREWED BASED ON THE BLESSING BY THE KUMAMOTO PREFECTURE’S RICE AND AH SOU’S SPRING WATER; FULL BODIED AND VERY SMOOTH JUNMAI SAKE. THE FLAVOR OF GENTLE RICE UMAMI WILL HINT MILD, MELLOW SAKE WITH A NICE ACIDITY LEVEL. DRY AND FULLER BODY, GOOD WITH ALL CUISINES. ALL PRICES IN USD AND DOES NOT INCLUDE 10% SERVICE CHARGE AND 12% GST. LABEL IMAGES & VINTAGES MAY VARY SAKE OKUNOMATSU KINMON MAME-TARU HONJYOZO SAKE 300ML 99 FRANGRANT AND BALANCED, THIS SAKE HAS A WARM FLAVOR TO IT, AND IS WONDERFULLY BALANCED SEMI-DRY AND MEDIUM IN BODY, PAIRS WELL WITH ALL CUISINES OZEKI 'OSAKAYA CHOBEI' DAIGINJO SAKE 720ML 110 THE NOSE ON CHOBEI IS PURE STRAWBERRY AND CANDY GOODNESS. -
A Case Study of Hashima Island
University of Cape Town The ‘Social Life’ of industrial ruins: a case study of Hashima Island By Insoo Hong July 2015 The copyright of this thesis vests in the author. No quotation from it or information derived from it is to be published without full acknowledgement of the source. The thesis is to be used for private study or non- commercial research purposes only. Published by the University of Cape Town (UCT) in terms of the non-exclusive license granted to UCT by the author. University of Cape Town The ‘social life’ of industrial ruins: a case study of Hashima Island Insoo Hong HNGINS002 A minor dissertation submitted in partial fulfilment of the requirements for the degree of Master of Philosophy in African Studies with a specialisation in Heritage and Public Culture Faculty of the Humanities University of Cape Town 2015 i DECLARATION This work has not been previously submitted in whole, or in part, for the award of any degree. It is my own work. Each significant contribution to, and quotation in this dissertation from the work, or works, of other peoplepp has been attributed and has been cited and referenced. ii ABSTRATION The inscription of a strange-looking industrial site- coalmine on Hashima- on the World Heritage Site has proved to be the most publicly contested debate of heritage making work between Japan and Korea The debate about this place brings up poignant questions with regard to not only the significance of this heritage, but also the subsequent use of this island. The failure of reconciliation between countries especially, but also of reparation, restitution since the end of the Second World War and the issues of identity and memory have been brought to the fore. -
Asahi Group Integrated Report 2020
ASAHI GROUP INTEGRATED REPORT 2020 Asahi Group Holdings, Ltd. https://www.asahigroup-holdings.com/en/ 1-23-1 Azumabashi, Sumida-ku, Tokyo 130-8602, Japan IR Section Tel: (+81) 3-5608-5126 Sustainability Section Tel: (+81) 3-5608-5218 Section 01 Source of Value Creation The Asahi Group in the New Normal Era Asahi Group Philosophy Our Mission Deliver on our great taste promise and bring more fun to life Our Vision Be a value creator globally and locally, growing with high-value-added brands Our Values Challenge and innovation Excellence in quality Shared inspiration In the current era, there is instability across the globe and it is difficult to forecast the future. However, such times present a perfect opportunity for the Asahi Group to draw on the Asahi Group Philosophy as the driving force for implementing Our Principles sustainable management focused on the medium to long term and building strong Building value together with all our stakeholders trust-based relationships with its stakeholders. By doing so, we aim to become a corporate group that is highly evaluated by society in the future. Customers: Win customer satisfaction with products and services that exceed expectations Employees: Foster a corporate culture that promotes individual and Company growth Society: Contribute to realizing a sustainable society through our business Partners: Build relationships that promote mutual growth Shareholders: Increase our share value through sustainable profit growth and shareholder returns ASAHI GROUP INTEGRATED REPORT 2020 01 Section 01 Source of Value Creation The Asahi Group in the New Normal Era Issuance of Integrated Report 2020 Developing the Asahi Group to be Valued by the Current and Future Society; Explaining the Asahi Group’s Growth Story from Three Perspectives We strive to develop the Asahi Group to be valued by the cur- the future in 10 years has come now, working not only to for- perspective. -
CARLSBERG BREWERY AR2019.Part A.Pdf
ANNUAL REPORT 2019 TABLE OF 06 2019 MILESTONES CONTENTS 02 Carlsberg Malaysia Group at a Glance 04 Our Winning Portfolio of Brands 06 2019 Milestones 08 2019 Brand Highlights 28 Chairman’s Address 32 Managing Director’s Message and MANAGING DIRECTOR’S Management Discussion & Analysis 32 MESSAGE AND MANAGEMENT 46 Sustainability Statement DISCUSSION & ANALYSIS 72 Management Team COVER RATIONALE 74 Profile of Management Team FINANCIAL 76 Profile of the Directors 104 STATEMENTS Carlsberg’s founder J.C. Jacobsen set forth 80 Corporate Governance Overview Statement a visionary ambition in his Golden Words, advocating a “constant pursuit of better beer”. 96 Statement on Risk Management & Internal Control More than 150 years after, we continue to 100 Audit & Risk Management pursue perfection every day in our products, Committee Report people and performance. We Brew for a 103 Responsibility Statement by the Board Better Today & Tomorrow, not settling for of Directors immediate gain when we can create a better tomorrow for all of us. 104 Financial Statements 201 Carlsberg Malaysia’s Sales Offices In 2019, we built upon positive momentum for revenue, net profit, and earnings per 202 Particulars of Group Properties 2019 BRAND share to create satisfactory shareholder 203 Analysis of Shareholdings 08 HIGHLIGHTS value. We clinched six major accolades in the 205 Material Contracts year, a testament to our efforts in running a sustainable business. 206 List of Recurrent Related Party Transactions Corporate Information Just like our flagship Carlsberg brand, we “Just Keep Getting Better”! CHAIRMAN’S SUSTAINABILITY The cover of this report is printed on 28 ADDRESS 46 STATEMENT environmentally friendly paper. -
Program Program
See what SCIENCE can brew for you. 2015 ASBC Annual Meeting June 14–17 ■ La Quinta, CA Program ASBC is here for you! More Science, More Tools, More Resources ASBC can help you build your professional network, develop your skills, utilize SCIENCE-based approaches and solutions, and implement analytical, methods and procedures to ensure high quality and safety standards. Take full advantage of all ASBC has to offer: • ASBC Methods of Analysis • Brewing and Scientific Books • Check Sample Program • Journal of the ASBC and ASBC Buzz • Fishbone References for Applied Brewing Scientists • Scientific Tools Including Crimp Bars and Analytical Standards • Webinars ASBC is your complete toolbox for quality brewing through science. If you’re not a member, what are you waiting for…join today. Visit asbcnet.org to see all this and MORE! TABLE OF CONTENTS Welcome from the Program Committee Follow us on Twitter at #ASBC2015 Schedule-at-a-Glance ........................................ 2 Sponsors ............................................................ 4 Dear Attendees, General Information ........................................... 5 It is my extreme pleasure to welcome you to La Quinta, California, for the 2015 ASBC Annual Program Meeting: see what SCIENCE can brew for you. The Annual Meeting brings together professionals Saturday ...................................................... 6 and students from around the world to advance their science, network, and careers. Sunday......................................................... 7 The Program Committee has worked diligently this Monday ....................................................... 8 year to create a diverse and energizing program that will update your knowledge, broaden your skills, and challenge you to Tuesday ...................................................... 10 explore other arenas within the SCIENCE OF BEER. Wednesday ................................................ 11 The extensive selection of workshops, technical sessions, and special interest sessions will surely enlighten your mind. -
Japan – Market Entry Handbook
1 | P a g e Tastes of Europe Japan – Market Entry Handbook The Food and Beverage Market Entry Handbook: Japan: a Practical Guide to the Market in Japan for European Agri-food Products 2 | P a g e Tastes of Europe Japan – Market Entry Handbook Table of Contents Table of Contents ................................................................................................................................... 2 List of Figures ........................................................................................................................................ 5 1. The Food and Beverage Market Entry Handbook: Japan ............................................................... 8 1.1. How to use this handbook ................................................................................................ 8 2. The Japanese Food and Beverage Market ....................................................................................... 9 2.1 Market Size and Market Share .......................................................................................... 9 Growth Drivers and Trends ...................................................................................... 10 Geography .................................................................................................................. 13 Distribution and Logistics ........................................................................................ 15 Consumer Profiles ..................................................................................................... 18 Cultural -
The Food and Beverage Market Entry Handbook: Japan
1 | P a g e Tastes of Europe Japan – Market Entry Handbook The Food and Beverage Market Entry Handbook: Japan: a Practical Guide to the Market in Japan for European Agri-food Products 2 | P a g e Tastes of Europe Japan – Market Entry Handbook EUROPEAN COMMISSION Consumers, Health, Agriculture and Food Executive Agency Promotion of Agricultural Products Unit E-mail: [email protected] 3 | P a g e Tastes of Europe Japan – Market Entry Handbook Europe Direct is a service to help you find answers to your questions about the European Union. Freephone number (*): 00 800 6 7 8 9 10 11 (*) The information given is free, as are most calls (though some operators, phone boxes or hotels may charge you). This document has been prepared for the Consumers, Health, Agriculture and Food Executive Agency (Chafea) acting under the mandate from the European Commission. It reflects the views only of the authors, and the Commission / Chafea cannot be held responsible for any use which may be made of the information contained therein. More information on the European Union is available on the Internet (http://europa.eu). Luxembourg: Publications Office of the European Union, 2016 PDF/Volume ISBN doi: © European Union, 2016 Reproduction for commercial purposes is not authorised. 4 | P a g e Tastes of Europe Japan – Market Entry Handbook Table of Contents Table of Contents ................................................................................................................................... 4 List of Figures ........................................................................................................................................ 7 1. The Food and Beverage Market Entry Handbook: Japan ............................................................. 10 1.1. How to use this handbook .............................................................................................. 10 2. The Japanese Food and Beverage Market .................................................................................... -
Japan External Trade Organization (JETRO) March, 2011 Guidebook for Export to Japan (Food Articles) 2011 <Alcoholic Beverages
Guidebook for Export to Japan (Food Articles) 2011 <Alcoholic Beverages> Japan External Trade Organization (JETRO) Development Cooperation Division Trade and Economic Cooperation Department March, 2011 Guidebook for Export to Japan (Food Articles) 2011 Published in March 2011 Written and Published by: Japan External Trade Organization (JETRO) Development Coopelation Division Trade And Economic Coopelation Department Ark Mori Building 6F, 12-32 Akasaka 1-CHOME, Minato-Ku, TOKYO 107-6006 JAPAN TEL:+81-3-3582-5770 FAX:+81-3-3585-1630 Copyright (C) 2011 JETRO. All rights reserved. 7. Alcoholic Beverages 7. Alcoholic Beverages This chapter defines alcoholic beverages according to the H.S. code of the Tariff Schedule (Fig. 7-1), covering imports as well as sake, shochu (distilled spirits), and low-alcoholic beverages (ready-to-drink [RTD] beverages unique to Japan, such as chu-hai, which are mixed drinks composed of shochu, vodka or other spirits with soft drinks such as carbonated water with fruit juice added to it, and highball [whisky mixed with carbonated water]) that are distributed in Japan. Fig. 7-1: Scope of coverage for alcoholic beverages in this chapter Category Description H.S. code Sparkling wine 2204.10 Sherry, port and other fortified wines (holding less than 2ℓ) 2204.21-010 Wine Still bottled wine (in a 2-liter or less container) 2204.21-020 Other wine (bulk wine) 2204.29-010, -090 Vermouth and other wine 2205.10, 2205.90-100, -200 Beer made from malt 2203 Beer, low-malt beer Low-male beer 2206 Bourbon whisky 2208.30-011, 019 Whisky Rye whisky 2208.30-021, 029 Other whisky 2208.30-031, 032 Brandy, fruit brandy 2208.20-100, 200, 2208.90-111, -119 Rum 2208.40 Other Gin 2208.50 Vodka 2208.60 Liqueurs and cordials 2208.70 I.