DOCSLIB.ORG

Ihr Systemanbieter Food & Beverages Für Alle Bereiche Ihres Hotels Marktfähige Lösungen Für Die Hotelbranche

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ihr Systemanbieter Food & Beverages Für Alle Bereiche Ihres Hotels Marktfähige Lösungen Für Die Hotelbranche NESTLÉ PROFESSIONAL – IHR SYSTEMANBIETER FOOD & BEVERAGES FÜR ALLE BEREICHE IHRES HOTELS MARKTFÄHIGE LÖSUNGEN FÜR DIE HOTELBRANCHE EIN HOTELBETRIEB MUSS TROTZ KNAPPEM PERSONAL UND HOHER FLUKTUATION FUNKTIONIEREN. Nestlé Produkte überzeugen durch simple Handhabung und sind vielseitig einsetzbar – ideal, um Sie im stressigen Alltag zu unterstützen. KNAPPE VORBEREITUNGS- DIE NACHFRAGE NACH ZEITEN UND ENGE TERMIN- ALLERGENFREIEN AN- PLÄNE GEHÖREN ZU DEN GEBOTEN UND LAKTOSE- TÄGLICHEN HERAUSFOR- ODER GLUTENFREIEM DERUNGEN DER BRANCHE. ESSEN STEIGT AN. Wir bieten Produkte mit hohem Mit uns sind Sie auf der sicheren Convenience-Grad, sofortiger Lös- Seite, wir bieten Ihnen vielseitig lichkeit und in passender Kon- einsetzbare Produkte mit spezifi- sistenz – sparen Sie Zeit für Ihre schen Vorteilen – ein Plus für Sie Gäste. und Ihre Gäste. DIE KOSTENKONTROLLE IST WESENTLICHER BESTANDTEIL FÜR EINE ERFOLGSGARANTIE. Mit Nestlé Professional wählen Sie einen Partner, der Ihnen beste Marktpreise in Verbindung mit kontrolliert hoher Qualität an- bietet – profitieren Sie doppelt. BANKETT / SEMINAR Ob für die schnelle Zwischenverpflegung bei Meetings oder für stim- mungsvoll angerichtete Menüs für Anlässe – wir bieten Ihnen optimale Lösungen. Fleisch- und Gemüsebouillons, Saucen- Kaffeemaschinen: basen als Pulver oder flüssig, kalte Saucen, • Extrem schnell: 9 Sekunden für Dressings, Öle, Beilagen und Desserts. einen Espresso • Grosse Auswahl an Getränken: Cappuccino, Latte Macchiato und Espresso auf Knopfdruck • Einfache Wartung & Reinigung (HCCP) 150 Tassen / d 9 – 24 s / Tasse FRÜHSTÜCK / BUFFET Produkte, die mit minimalem Aufwand angerichtet sind, viele Einsatz- möglichkeiten erlauben und den Gästen eine reichhaltige Auswahl bieten. Brotaufstriche, Desserts, Toppings, Scho- Kaffeemaschinen: koladenpulver. • Konstante Qualität • 24 Getränke im Kaffeestil mit ganzen Bohnen erhältlich – um all Ihre Gäste zufrieden zu stellen • Intuitiver Touchscreen 150 Tassen / d 15 – 40 s / Tasse LOBBY / REZEPTION Eine Ecke mit Kaffeemaschine, Erfrischungsgetränken, kleinen Snacks oder Süssigkeiten. Und wartende Gäste fühlen sich sofort Willkommen geheissen. Napolitains, Desserts und frische Getränke. Kaffeemaschinen: • Kaffee mit intuitiver Selbstbedienungs- Kaffeemaschine. 150 Tassen / d 20 – 43 s / Tasse MITARBEITERZONE Für den Aufenthaltsraum oder die Personalküche haben wir ein umfas- sendes Sortiment, sowie Kaffeeautomaten mit /ohne wählbarem Zah- lungssystem. Bouillons, Saucen, Saucenbinder, kalte Kaffeemaschinen: Saucen, Dressings und Beilagen. • Unschlagbares Preis-Leistungs-Verhältnis • Schnelle Dienstleitung • Benötigt wenig Platz . 100 Tassen / d 6 – 12 s / Tassen 150 Tassen / d 6 – 13 s / Tassen GÄSTEZIMMER Die Marke NESCAFÉ steht für höchsten Kaffeegenuss mit Kaffeesticks made in Switzerland. Und weil die kleinen Details den Unterschied aus- machen, begrüssen Sie Ihre Gäste mit guter Schweizer Schokolade. Feine Napolitains … … und Kaffee Sticks. 150 Tassen / d 15 – 40 s / Tassen RESTAURANT / SAAL Nestlé Professional ist Ihr Systemanbieter für ein lukratives Restaurations- geschäft mit Fokus auf Qualität und Geschmack. Fleisch- und Gemüsebouillons, Saucen- Kaffeemaschinen: basen als Pulver oder flüssig, kalte Saucen, • Kaffeebohnen und -maschinen, Dressings, Öle und Beilagen. um eine gute Mahlzeit mit einer angenehmen Note zu beenden. 40 – 60 Tassen / d 15 – 40 s / Tassen KAFFEE UND MASCHINEN FÜR IHR HOTEL MASCHINEN UNSERE KAFFEEGETRÄNKE BIETEN UNVERGESSLICHE ERLEBNISSE UND EINE EINFACHE HANDHABUNG. NESCAFÉ Milano 8/120 • In nur 9 Sekunden zum Espresso • Grosse Auswahl: Cappuccino, Latte Macchiato und Espresso auf Knopf- druck KAFFEE • Einfache Wartung und Reinigung 150 Tassen / d 9 –24 s / Tassen NESCAFÉ Milano Ispirazione NESCAFÉ Milano Lounge Italiana • 400 Variatonen der beliebtesten 100 % dunkel gerösteter Arabica- Heiss- & Kaltgetränke Kaffee mit vollem Körper und intensi- • Einfache Handhabung LÖSLICH vem Aroma. Angereichert mit 4 % fein • Selbstbedienung gemahlenem Röstkaffee. 150 Tassen / d 15 – 40 s / Tassen NESCAFÉ Alegria Delicate NESCAFÉ Alegria 8/60 Ein stark gerösteter Blend, angerei- • «Die Kompakte» chert mit 3 % fein gemahlenem Röst- • Hohe Geschwindigkeit und kaffee und fruchtiger Note. einmalige Flexibilität 100 Tassen / d 6 –12 s / Tassen NESCAFÉ Alegria 8/120 • «Die Vielseitige» • Konstante Qualität beim Kaffee mit Doppelausgang • Auch für Krüge einsetzbar 150 Tassen / d 6 –12 s / Tassen NESCAFÉ Espresso® NESCAFÉ Milano Combi – Ein sehr ausgewogener Blend aus Ara- das ultimative Kaffeeerlebnis bica und Robusta-Bohnen mit vollem • Zuverlässige Leistung: Körper. Preisgekrönte, patentierte Intensität «Variplus-Technologie» • Konstante Qualität NESCAFÉ Superiore® • Betriebliche Effizienz: bis zu 50 % Er besticht durch mittleren Körper, ge- schnellere Extraktion, 4 × länger haltbar FRISCHE BOHNEN FRISCHE ringe Bitterkeit, ausgewogene Säure und eine Note von süssen Mandeln. • Einfaches Handling & Reinigung Intensität (kein Sudabfall!) • 24 Getränke im Kaffeestil erhältlich NESCAFÉ Intenso® • Intuitiver Touchscreen Ein aromatischer Blend mit vollmun- 60 – 80 Tassen / d 15 – 40 s / Tassen digem Charakter, cremiger Textur und feiner Kakaonote. Intensität KONTAKTIEREN SIE IHREN NESTLÉ PROFESSIONAL VERKAUSBERATER www.nestleprofessional.ch Infoline 021 924 57 84 [email protected].
Load more

Recommended publications
  • NUTRITIONAL GUIDE January 2020
    NUTRITIONAL GUIDE January 2020 Nutritional and Calorie Guide Hot Food Items Bakery Items Fountain and Frozen Beverages Coffee Drinks The nutritional information is derived from a computer analysis of recipes with the assistance of an ESHA Research Nutrition Labeling and Formulation Software (Genesis R&D 9.11.0 Version), and standard supplier product formulations. The rounding of figures is based on the US Food and Drug Administration NLEA Guidelines. Variations within the nutritional values may occur due to the use of regional suppliers, manufacturing tolerances, minor differences in preparation techniques at the store level, recipe revisions, periodic product formulation changes and other factors. 3 11/01/2019 Table of Contents Hot Food Items 5 Bakery Items 14 Fountain & Frozen Beverages 22 Coffee Drinks 83 The nutritional information is derived from a computer analysis of recipes with the assistance of an ESHA Research Nutrition Labeling and Formulation Software (Genesis R&D 9.11.0 Version), and standard supplier product formulations. The rounding of figures is based on the US Food and Drug Administration NLEA Guidelines. Variations within the nutritional values may occur due to the use of regional suppliers, manufacturing tolerances, minor differences in preparation techniques at the store level, recipe revisions, periodic product formulation changes and other factors. 4 11/01/2019 NachoTaco Cheese Sauce Queso Blanco Cheese Sauce Ghels Chili Sauce 09/24/2019 09/24/2019 09/24/2019 Taco Cheese Sauce Queso Blanco Cheese Sauce Gehls Chili
    [Show full text]
  • A Review of Ecosystem Services, Farmer Livelihoods, and Value Chains in Shade Coffee Agroecosystems
    A Review of Ecosystem Services, Farmer Livelihoods, and Value Chains in Shade Coffee Agroecosystems Shalene Jha, Christopher M. Bacon, Stacy M. Philpott, Robert A. Rice, V.Ernesto Mendez, and Peter Laderach Abstract Cultivation, processing, and consumption of coffee are dynamic processes that connect coffee farmers and agro-ecosystems with coffee drinkers spanning the globe. As a cash crop, coffee cultivation gained popularity in the Old and then the New world, and flourished under colonial regimes of the nineteenth and twentieth century. Coffee production patterns and management styles have changed drastically S. Jha (l8'!) Department of Environmental Science, Policy and Management, University of California, 54 Mulford Hall, Berkeley, CA, USA 94720 e-mail: [email protected] C.M. Bacon Environmental Studies Institute, Santa Clara University, 500 EI Camino Real, Santa Clara, CA, USA 95050-4901 e-mail: [email protected] S.M. Philpott Department of Environmental Sciences, University of Toledo, 280 I W. Bancroft St, MS 604, Toledo, OH, USA 43606 e-mail: [email protected] R.A. Rice Migratory Bird Center, Smithsonian Conservation Biology Institute, National Zoological Park, Washington, DC, USA e-mail: [email protected] Y.E. Mendez Environmental Program and Plant and Soil Science Department, University of Vermont, The Bittersweet- 153 South Prospect St, Burlington, VT, USA 05401 e-mail: [email protected] P. Liiderach Centro Internacional de Agricultura Tropical (CIAT), Km 17 Recta Cali-Palmira, Cali, Colombia e-mail: [email protected] W.B. Campbell and S. L6pez Ortiz (eds.), Integrating Agriculture, Conservation 141 and Ecotourism: Examples from the Field, Issues in Agroecology - Present Status and Future Prospectus 1, DOl 10.1007/978-94-007-1309-3_4, © Springer Science-Business Media B.Y.
    [Show full text]
  • Ultimate Coffee Pleasure in This Training Brochure Contents
    COFFEE ACADEMY Ultimate coffee pleasure In this training brochure Contents The humble cup of coffee has evolved into a whole range of Chapter 1 | The perfect espresso – modern drinks. The aromatic espresso remains ever-popu- The four contributing factors 5 lar, but coffee’s horizons are expanding. Combinations with 1.1 The water 6 hot milk and soft, light-as-air milk foam create the latest 1.2 The coffee beans 6 in creative coffee beverages such as a latte macchiato, flat 1.3 The machine 7 white or cortado. 1.4 The individual 10 This brochure will illustrate that achieving the perfect coffee is about more than just the coffee beans, with a whole range Chapter 2 | Barista tips 13 of other factors affecting what ultimately ends up in the cup. 2.1 The perfect milk foam 14 2.2 Coffee perishability 14 JURA coffee machines prepare perfect speciality coffees at 2.3 The secret of a perfect crema 14 the touch of a button. The barista tips in this brochure are designed to inspire you with all kinds of different ideas for 2.4 Maintenance of your automatic speciality coffee machine 15 preparing and serving these beverages. 2.5 Serving suggestions 16 Chapter 3 | Latte art 19 3.1 Creative decorations 20 3.2 Ornament 21 3.3 Leaves 22 3.4 Twister 23 Chapter 4 | Coffee recipes – JURA classics 25 4.1 Ristretto 26 4.2 Espresso 27 4.3 Macchiato 28 4.4 Cortado 29 4.5 Espresso doppio 30 4.6 Café crème 31 4.7 Caffè Barista 32 4.8 Lungo Barista 33 4.9 Caffè Latte 34 4.10 Cappuccino 35 4.11 Flat White 36 4.12 Latte macchiato 37 4.13 Cold Brew Espresso 38 4.14 Cold Brew Caffè Latte 39 2 3 Chapter 1 | The perfect espresso – The four contributing factors In this chapter 1 What factors affect the perfect espresso? What settings are available on JURA coffee machines? What brewing processes are integrated into JURA coffee machines? The perfect espresso – The four contributing factors The black espresso with no milk is coffee in its most original and pristine form.
    [Show full text]
  • Global Conservation Strategy for Coffee Genetic Resources
    2017 GLOBAL CONSERVATION STRATEGY FOR COFFEE GENETIC RESOURCES Paula Bramel Sarada Krishnan Daniela Horna Brian Lainoff Christophe Montagnon ™ TABLE OF EXECUTIVE SUMMARY .................. 5 CONTENTS INTRODUCTION ...................... 8 STATUS OF THE MAJOR EX SITU ........... 20 COFFEE COLLECTIONS VISITS TO COFFEE EX SITU AND IN SITU SITES ... 26 FOFIFA Kianjavato Coffee Research Station, Madagascar ................................ 27 Kenya Coffee Research Institute ................... 30 Choche Field Genebank (Ethiopian Biodiversity Institute) ................... 33 Centre National de la Recherche Agronomique (CNRA) Coffee Genebank ............... 34 Centro Agronomico Tropical de Investigacion y Ensenanza (CATIE) ................ 36 Centro National de Investigaciones de Café (CENICAFE), Manizales, Colombia ............. 39 Instituto Agronomico do Parana (IAPAR), Londrina, Brazil ............................. 40 Central coffee research institute (CCRI), india ........... 42 Visit to other sites ............................ 44 Summary of site visits ......................... 44 GLOBAL STRATEGY TO SECURE CONSERVATION .. 48 AND USE OF COFFEE GENETIC RESOURCES FOR THE LONG TERM REFERENCES ........................ 58 ANNEXES .......................... 62 I Acronmyns ............................... 63 II List of Coffee Species ......................... 64 III Coffee Ex Situ Field Collections (Previously Reported) ....... 69 IV Acknowledgements ......................... 71 STATUS OF THE MAJOR EX SITU COFFEE COLLECTIONS | 3 4 | INTRODUCTION GLOBAL
    [Show full text]
  • Classification of Coffee Beans by GC-C-IRMS, GC-MS, and 1H-NMR
    Hindawi Publishing Corporation Journal of Analytical Methods in Chemistry Volume 2016, Article ID 8564584, 11 pages http://dx.doi.org/10.1155/2016/8564584 Research Article Classification of Coffee Beans by GC-C-IRMS, 1 GC-MS, and H-NMR Victoria Andrea Arana,1 Jessica Medina,2 Pierre Esseiva,3 Diego Pazos,3 and Julien Wist2 1 Grupo de Investigacion´ Ciencias, Educacion´ y Tecnolog´ıa (CETIC), Programa de Qu´ımica, Facultad de Ciencias Basicas,´ Universidad del Atlantico,´ km 7 Antigua V´ıa Puerto Colombia, Barranquilla, Atlantico,´ Colombia 2Chemistry Department, Universidad del Valle, A.A. 25360, Cali, Colombia 3Institut de Police Scientifique, Ecole´ des Sciences Criminelles, UniversitedeLausanne,1015Lausanne,Switzerland´ Correspondence should be addressed to Julien Wist; [email protected] Received 1 April 2016; Accepted 15 June 2016 Academic Editor: Karoly Heberger Copyright © 2016 Victoria Andrea Arana et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 1 In a previous work using H-NMR we reported encouraging steps towards the construction of a robust expert system for the discrimination of coffees from Colombia versus nearby countries (Brazil and Peru), to assist the recent protected geographical indication granted to Colombian coffee in 2007. This system relies on fingerprints acquired on a 400 MHz magnet and is thus well suited for small scale random screening of samples obtained at resellersorcoffeeshops.However,thisapproachcannoteasilybe implemented at harbour’s installations, due to the elevated operational costs of cryogenic magnets. This limitation implies shipping the samples to the NMR laboratory, making the overall approach slower and thereby more expensive and less attractive for large scale screening at harbours.
    [Show full text]
  • WMF Coffee Excellence from BEAN to CUP, the PATH of COFFEE EXCELLENCE
    WMF Coffee Excellence FROM BEAN TO CUP, THE PATH OF COFFEE EXCELLENCE. Contents 4 16 The History of Coffee The Sensory Experience 5 18 Countries of Origin From Roasted Coffee to Beverages 6 The Plant and its Cherries 20 Coffee Extraction 7 Varieties 21 Influencing Factors 8 Harvest, Processing 27 and Transportation Coffee Beverages 12 29 Roasting Milk 14 30 Blending, Decaffeinated Contact Details and Instant Coffee 2 WMF COFFEE EXCELLENCE THE HISTORY OF COFFEE / COUNTRIES OF ORIGIN The History of Coffee Countries of Origin FROM MYSTERIOUS ORIGINS TO RICH REWARDS THE PLANT THAT HAS CIRCLED THE GLOBE Coffee is grown in South and Central America, Asia and Africa. The region where climatic conditions are best suited, generally known as the Coffee Belt, is located along the equatorial zone, between latitudes 23 degrees north and 25 degrees south. Coffee plants are highly challenging to grow, requiring the harvested and processed industrially on large plantations. right values for a series of factors including elevation, tem- In Ethiopia where the plant originated, on the other hand, perature, humidity, rainfall, sun, water and soil conditions. there are still many small gardens where coffee is grown Of the countries that satisfy these conditions, Brazil is the and harvested by hand. Recent years have seen considerable world’s main producer, followed by Vietnam - which has change in the panorama of coffee producing countries, for shown enormous growth over the last few decades - and a variety of reasons from politics to strategic choices, but Colombia. In these countries coffee plants are often grown, most importantly climate change.
    [Show full text]
  • Transformational Challenge Nestlé 1990–2005
    I wanted to stimulate your creative thinking and give Our goal is to earn consumers’ trust as their preferred you a more in-depth feeling of some of the resources Food, Beverage, Nutrition, Health and Wellness Company available in the Group, which are not always suffi ciently both for their own needs and those of their family mem- exploited. We have therefore again organised, not only bers, including their pets. We understand consumers’ the very much appreciated Product Exhibition, but also Nestlé 1990–2005 Challenge Transformational nutritional and emo- a visit to IMD, where we will be exposed to the latest tional needs/prefer- thinking on relevant business issues seen from the aca- TTransformational ransformational ences and provide demic point of view. A visit to our Research Centre at CChallenge hallenge them with innova- Lausanne, which, by the way, celebrates its 10th anni- tive branded prod- versary, will give you the opportunity to get a better idea NNestléestlé 11990–2005990–2005 ucts and services of how those 650 people can help you to achieve a AAlbertlbert PPfifi fffnerfner based on superior higher degree of competitiveness in the market place. HHans-Jörgans-Jörg RRenkenk science and technol- But before starting on the specifi c issues, let me make ogy. By serving our a preliminary remark: it is only fair that I should explain consumers and im- to you how most of our subjects for discussion fi t into proving their quality a broader framework, namely the development strategy of life, everywhere in of our Group. Over the past years, I have had more than the world, we ensure once the opportunity to refl ect on the shape of things profi table, sustain- to come, to use H.G.
    [Show full text]
  • 69 Scenes from Starbucks Stores C-24 Cases in Crafting and Executing Strategy Into Common Stock in 1997
    Case 1 Starbucks in 2004. Driving for Global Dominance e. 69 Scenes from Starbucks Stores C-24 Cases in Crafting and Executing Strategy into common stock in 1997. Over the next seven and cold espresso drinks, and hot and iced teas. In ad- years, strong internal cash flows allowed Starbucks to dition, customers could choose from a wide selection finance virtually all of its store expansion with inter- of fresh-roasted whole-bean coffees (which could be nal funds; the company had less than $6 million in ground or not on the premises for take-home in long-term debt on its balance sheet despite having in- distinctive packages), fresh pastries, juices, coffee- vested some $1.3 billion in facilities and equipment. making equipment, coffee mugs and other acces- sories, and music CDs. From time to time, stores ran special promotions touting Starbucks' special Christ- Store Ambience mas Blend coffee, shade-grown coffee from Mexico, Starbucks' management viewed each store as a bill- organically grown coffees, and various rare and exotic board for the company and as a contributor to build- coffees from across the world. In 2003, Starbucks be- ing the company's brand and image. Each detail was gan offering customers a choice of using its exclusive scrutinized to enhance the mood and ambience of Silk soymilk, specifically designed to accentuate its the store, to make sure everything signaled "best of handcrafted beverages using espresso roast coffee and class" and reflected the personality of the commu- Tazo Chai teas; the organic, kosher soymilk appealed nity and the neighborhood.
    [Show full text]
  • Through a Latte, Darkly: Starbucks's Stateless Income Planning
    Through a Latte, Darkly: Starbucks’s Stateless Income Planning (Tax Notes, June 24, 2013, pp. 1515-1535) Edward D. Kleinbard USC Gould School of Law Center in Law, Economics and Organization Research Papers Series No. C13-9 Legal Studies Research Paper Series No. 13-10 July 15, 2013 SPECIAL REPORT (C) Tax Analysts 2013. All rights reserved. does not claim copyright in any public domain or third party content. tax notes™ Through a Latte Darkly: Starbucks’s Stateless Income Planning By Edward D. Kleinbard Edward D. Kleinbard is a appears that Starbucks is subject to a much lower professor at the University of effective tax rate on its non-U.S. income than would Southern California Gould be predicted by looking at a weighted average of the School of Law in Los Angeles tax rates in the countries where it does business. and a fellow at the Century Second, the Starbucks story demonstrates the fun- Foundation. He can be damental opacity of international tax planning, in reached at ekleinbard@law. which neither investors in a public company nor the usc.edu. tax authorities in any particular jurisdiction have a This report has benefited clear picture of what the company is up to. It is from the advice and com- inappropriate to expect source country tax authori- Edward D. Kleinbard ments of several anonymous ties to engage in elaborate games of 20 Tax Ques- reviewers, and from Doug Poetzsch, Steven Colliau, tions, requiring detailed knowledge of the tax laws and Raquel Alexander of the Williams School of and financial accounting rules of many other juris- Commerce, Economics, and Politics at Washington dictions, to evaluate the probative value of a taxpay- and Lee University, who also kindly shared with the er’s claim that its intragroup dealings necessarily are author the annual financial statements of Starbucks’s at arm’s length.
    [Show full text]
  • Arabica Coffee Roasters Represents Yet Another Characteristic Example
    ARABICA COFFEE ROASTERS George and Dimitri Leles cupping coffees together. Steve Leles at his desk. rabica Coffee Roasters represents yet another characteristic example of successful Could you tell us why you decided to collaboration between first- and second-generation Greek-Americans in the food name your business Arabica Coffee Aindustry. This company presently services over 1,000 accounts in New York, New Roasters? Jersey, Pennsylvania, and Connecticut. It is run by Steve Leles, together with his sons George There are two plant species that pro- and Dimitri, who have made a great contribution to the progress of the company established duce coffee cherries; Arabica is the better, by their father in 1988. Steve Leles started off in Franklin Lakes, N.J., with 25 customers to more widely known in the industry. My whom he sold coffee from other companies. By 1995, the time had come for his company to father started this business over 25 years relocate to Garfield, N.J., where it remains until today. ago. He thought it was a good idea to The eldest of the Leles boys, George, used to help his father during his spare time until he name the business after it. graduated college with a degree in business administration. He started working at Arabica Coffee Roasters on a full-time basis in 2003 and is currently the vice president in charge of Do you have any other product lines sales. Dimitri studied business finance and joined the company full time in 2008. Today he under the Arabica Coffee Roasters that serves as vice president of operations.
    [Show full text]
  • Portugal | Psychology Travel Resources
    Portugal | Psychology Travel Resources VACCINATIONS There are no required vaccinations for Portugal. We recommend using resources such as the Center for Disease Control as you consult with your home doctor or other trusted medical sources, in order to make the best possible decision regarding your health. If you reside in the Central Virginia Region, below are local medical offices that you may consider consulting. Keep in mind some vaccinations require a minimum amount of time to take effect before entering a destination. Communicate when and where you will be traveling. Lynchburg Health Department: Phone: 434‐947‐6785 Address: 307 Alleghany Ave. Liberty University Health Center: Phone: 434‐338‐7774 Address: Located in Green Hall Rustburg Family Pharmacy: Phone: 434‐332‐1730 Map: http://goo.gl/maps/1BC1M Address: 925 Village Hwy Suite B. Box 1005 Rustburg, VA 24588 INTERNATIONAL TRAVEL INSURANCE International travel insurance is included within your trip costs, covering you from June 3rd – June 13th. The policy is comprehensive in nature and is used throughout the University for All International Travel. If you would like coverage for additional aspects of travel beyond what is highlighted in the policy, please feel free to purchase separate third party insurance as a supplement to what is already provided. CURRENCY & CREDIT CARDS Euro banknote and euro coins are the country's legal tender. Some vendors may be willing to accept US dollars, but you will likely receive a poor exchange rate in that process. All major international credit cards are accepted in large cities, but American Express is not accepted in small towns.
    [Show full text]
  • Classification of Coffee Beans by GC-C-IRMS, GC-MS, and H-NMR
    Hindawi Publishing Corporation Journal of Analytical Methods in Chemistry Volume 2016, Article ID 8564584, 11 pages http://dx.doi.org/10.1155/2016/8564584 Research Article Classification of Coffee Beans by GC-C-IRMS, 1 GC-MS, and H-NMR Victoria Andrea Arana,1 Jessica Medina,2 Pierre Esseiva,3 Diego Pazos,3 and Julien Wist2 1 Grupo de Investigacion´ Ciencias, Educacion´ y Tecnolog´ıa (CETIC), Programa de Qu´ımica, Facultad de Ciencias Basicas,´ Universidad del Atlantico,´ km 7 Antigua V´ıa Puerto Colombia, Barranquilla, Atlantico,´ Colombia 2Chemistry Department, Universidad del Valle, A.A. 25360, Cali, Colombia 3Institut de Police Scientifique, Ecole´ des Sciences Criminelles, UniversitedeLausanne,1015Lausanne,Switzerland´ Correspondence should be addressed to Julien Wist; [email protected] Received 1 April 2016; Accepted 15 June 2016 Academic Editor: Karoly Heberger Copyright © 2016 Victoria Andrea Arana et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 1 In a previous work using H-NMR we reported encouraging steps towards the construction of a robust expert system for the discrimination of coffees from Colombia versus nearby countries (Brazil and Peru), to assist the recent protected geographical indication granted to Colombian coffee in 2007. This system relies on fingerprints acquired on a 400 MHz magnet and is thus well suited for small scale random screening of samples obtained at resellersorcoffeeshops.However,thisapproachcannoteasilybe implemented at harbour’s installations, due to the elevated operational costs of cryogenic magnets. This limitation implies shipping the samples to the NMR laboratory, making the overall approach slower and thereby more expensive and less attractive for large scale screening at harbours.
    [Show full text]