ASIT Applied to Blue Ocean Strategy
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Festiwal Chlebów Świata, 21-23. Marca 2014 Roku
FESTIWAL CHLEBÓW ŚWIATA, 21-23. MARCA 2014 ROKU Stowarzyszenie Polskich Mediów, Warszawska Izba Turystyki wraz z Zespołem Szkół nr 11 im. Władysława Grabskiego w Warszawie realizuje projekt FESTIWAL CHLEBÓW ŚWIATA 21 - 23 marca 2014 r. Celem tej inicjatywy jest promocja chleba, pokazania jego powszechności, ale i równocześnie różnorodności. Zaplanowaliśmy, że będzie się ona składała się z dwóch segmentów: pierwszy to prezentacja wypieków pieczywa według receptur kultywowanych w różnych częściach świata, drugi to ekspozycja producentów pieczywa oraz związanych z piekarnictwem produktów. Do udziału w żywej prezentacji chlebów świata zaprosiliśmy: Casa Artusi (Dom Ojca Kuchni Włoskiej) z prezentacją piady, producenci pity, macy oraz opłatka wigilijnego, Muzeum Żywego Piernika w Toruniu, Muzeum Rolnictwa w Ciechanowcu z wypiekiem chleba na zakwasie, przedstawiciele ambasad ze wszystkich kontynentów z pokazem własnej tradycji wypieku chleba. Dodatkowym atutem będzie prezentacja chleba astronautów wraz osobistym świadectwem Polskiego Kosmonauty Mirosława Hermaszewskiego. Nie zabraknie też pokazu rodzajów ziarna oraz mąki. Realizacją projektu będzie bezprecedensowa ekspozycja chlebów świata, pozwalająca poznać nie tylko dzieje chleba, ale też wszelkie jego odmiany występujące w różnych regionach świata. Taka prezentacja to podkreślenie uniwersalnego charakteru chleba jako pożywienia, który w znanej czy nieznanej nam dotychczas innej formie można znaleźć w każdym zakątku kuli ziemskiej zamieszkałym przez ludzi. Odkąd istnieje pismo, wzmiankowano na temat chleba, toteż, dodatkowo, jego kultowa i kulturowo – symboliczna wartość jest nie do przecenienia. Inauguracja FESTIWALU CHLEBÓW ŚWIATA planowana jest w piątek, w dniu 21 marca 2014 roku, pierwszym dniu wiosny a potrwa ona do niedzieli tj. do 23.03. 2014 r.. Uczniowie wówczas szukają pomysłów na nieodbywanie typowych zajęć lekcyjnych. My proponujemy bardzo celowe „vagari”- zapraszając uczniów wszystkich typów i poziomów szkoły z opiekunami do spotkania się na Festiwalu. -
Marketing Management -Prof
Symbiosis Institute of Media and Communication, Pune Marketing Management -Prof. Chandan Chatterjee Marketing Diary Apple Macbook Pro Submitted By: YASMIN HUSSAIN 144 MBA 2011-2013 2 TABLE OF CONTENTS TOPICS PAGE NO. Product chosen 5 About the company 6 About the product 7 AMA and Marketing 8 • AMA • Marketing • My view Customer Value 11 • Value chain analysis • Customer Perceived Value Product 20 • Core/Augmented Products and Services • Product Levels • Product classification and hierarchy • Product Mix • Product Lifecycle • Industry Lifecycle Competitors 27 • Competitor Map • Direct Competitor Comparison • Competitive Forces • Market Share Pricing 31 Brand 33 • Branding • Brand Equity • Branding Strategy • Apple and the environment 3 Marketing Communications 42 • Marketing Mix • Marketing Communications Mix (ATL & BTL) • IMC Campaigns Distribution Decisions 87 • Distribution Structure • Target • B2B Channels • B2C Channels • Retail Strategy – SWOT Analysis • Apple Store Vs Luxury Retailers Sales Management 95 Consumer Behavior / Organizational Behavior 96 • Consumer Decision Making • Consumer Satisfaction • Organizational Culture • Organizational Structure STP 103 • Segmentation • Targeting • Positioning Role of Marketing Management 107 • Marketing Manager Role What makes Apple different? 109 • Income Sheet • Milestones • Apple without Steve Jobs References 120 4 PRODUCT CHOSEN APPLE MACBOOK PRO 5 ABOUT THE COMPANY- APPLE Industry: Computer Hardware, Computer Software, Consumer Electronics, Digital Distribution Founded on: 1 April 1976 -
Filone, 50 Years of a Sweet Family Tradition
Press release - June 2019 2019 WINTER CATALOG – What’s new Filone, 50 years of a sweet family tradition THE HISTORY - FROM PAPÀ ALESSANDRO’S HANDS Filone is one of the baked goods that the second generation of the Loison family came up with. In 1969, papà Alessandro and mamma Bruna opened their own business and continued the family’s baking tradition initiated by grandfather Tranquillo. Back then, this simple, soft leavened cake was called Panfrutto and featured candied fruit and raisins, with an almond glaze finish. After retrieving papà Alessandro’s old recipes, Dario and Sonia Loison are now proud to share their interpretation of the original leavened fruit cake, which is sure to meet the taste of modern-day palates. THE PRODUCT – 4 RECIPES NATURALLY RISING TO NEW HEIGHTS Filone has been a staple of the Loison’s range of products available all year long. To bring this naturally leavened fruit cake to new heights, Loison created four different recipes. The classic Filone Frutta variety features almonds, raisins, candied orange peel, with a crunchy almond glaze finish. Next is the Filone Uva, only with raisins, and very similar to a soft Panettone. The Filone Cioccolato is dotted with dark chocolate morsels and covered with cocoa hazelnut icing. Finally, the Filone Pere Spezie offers a scrumptious blend of semi-candied bits of pear, skillfully blended with a mix of choice spices. THE PACKAGING – A NEW LOOK IN HONOR OF THE RECIPE’S 50TH ANNIVERSARY The newly designed packaging of the Loison’s line of Filone features subtle tones that give the carton a romantic look. -
Regional Cooking of Italy : Ingredients, Techniques, Traditions, 325 Recipes Pdf, Epub, Ebook
REGIONAL COOKING OF ITALY : INGREDIENTS, TECHNIQUES, TRADITIONS, 325 RECIPES PDF, EPUB, EBOOK Valentina Harris | 128 pages | 16 Feb 2013 | Anness Publishing | 9781908991010 | English | London, United Kingdom Regional Cooking of Italy : Ingredients, Techniques, Traditions, 325 Recipes PDF Book It is a fair statement to say that the 20 regions that comprise Italy could be considered a loosely stitched patchwork of nation states, as Italians often see themselves through their regional identity first and as Italians after. The love of dumplings means you will find several different types of gnocchi and not so much in the way of pasta. However, don't miss the Barbera , and Dolcetto reds along with whites Arneis , and desert wine Moscato to finish. That means it may help slow the rate of carbohydrate absorption, blunting your blood sugar response. When you add it to your bubbling sauce, the alcohol cooks away, leaving behind loads of flavor; wine also deglazes the cooking pan to help all those yummy bits on the bottom incorporate into the dish. I will begin the next portion of my Italian Regional Culinary Guide with Liguria and Emilia Romagna as they are also part of the north and begin the transition to the central portion of Italy. Jan 25, Zoha Trabelsi rated it liked it Shelves: cookbook , ebook. See 1 question about La Cucina…. Rosa Fiore's calling as a cook is very much part of who she is. Haven't had a chance to give this one a workout yet. And now I have an even better excuse to learn more. Looks impressive on my cookbook shelf. -
Why Serious Bakers Have Mother Issues Andrea Strong
Why Serious Bakers Have Mother Issues Andrea Strong A sourdough starter, also known as a "mother." [Photograph: Shutterstock] They came from all over Europe—a village in Poland, a farm in Tuscany, a town in Bordeaux. They were carried across the continent, and trekked from the Old Country to the New World. There were arrests and clashes with the police. But through a combination of luck and love, they arrived in New York City where they now work quietly, often in the small hours of the morning. Not many people have even seen them; just a modest, elite group of artisans truly know them intimately. The bakers know their mothers, and these are their stories. But, wait, perhaps I should clarify. These aren't their actual mothers, as in the women who gave birth to them, who raised them, who are now, undoubtedly, the subject of therapy for one 45- minute hour per week. No, no. These are their "mothers"—also known as madre, seed, chef, and levain. Natural yeasts starters destined for some of the world's best sourdough breads, typically born of a combination of apples, grapes, and honey, left to ferment on a warm windowsill and grow a frosting of wild yeast and Lactobacillus bacteria. Yup, those mothers. [Photograph: Vicky Wasik] Mind you, starters do share qualities often associated with matriarchs (...and pets)—they often inspire love-hate relationships marked by serious dependency. Unlike commercial yeast, which requires little more than sugar and warm water to activate, mothers are needy. They demand regular feedings of flour and water in order to produce the organic acids, alcohols, and carbon dioxide necessary to make bread do that cool thing it does: rise. -
Allergen Information
Last update on 2021/09/22 Allergen Information ●This information is kept updated. Check the date of the last update. ●Manufacturing plants and stores handle various kinds of ingredients, including some allergen-containing ones, which are used in different products. So, there is a risk that an allergen-containing ingredient could come into contact with or get mixed into the product by accident at the plant or the store. ●Each person has a different sensitivity to allergens. We recommend that you consult with a medical expert before you make a decision on the purchase or consumption of an allergen-containing product. ●Under the Japanese Food Labeling Act, the term, "fish and shellfish", can be used only when it's impossible to identify the types of fish and/or shellfish that could be contained in the ingredients of hydrolized protein, fish sauce, fish sauce powder, fish meat paste, fish oil and seafood extract. ●Our information on food allergy includes 7 specified ingredients we're obliged under the Food Labeling Act to include in the label, 21 items equivalent to the specified ingredients which the act recommends to be included in the label, and fish and shellfish. It could take more time to answer your questions about other allergens than the aforementioned 28 items. ―:Not used as an ingredient (*Please note the ingredients may come in contract with or get mixed into the product by accident at the factory or the store.) 7 specified ingredients 21 items equivalent to specified ingredients m h s oo i r t m f t e h t l a ll t a i s a y t e e e n e -
In Trentino Issue 2019
T he agri-food sector in Trentino Issue 2019 2018 DATA ON LOCAL PRODUCTION T he agri-food sector in Trentino Data on local production in Trentino The Chamber of Commerce, Industry, Handicraft and Agriculture of Trento Publisher The Chamber of Commerce, Industry, Handicraft and Agriculture of Trento Via Calepina, 13 – 38122 Trento Tel. 0461.887101 – Fax 0461.239853 www.tn.camcom.it www.palazzoroccabruna.it The provincial Enoteca of Trentino is open Thursdays, Fridays and Saturdays from 5 p.m. to 10 p.m. Concept and graphics: Net Wise S.r.l. Photography: Nadia Baldo, Carlo Baroni, Flavio Faganello, Pio Geminiani, Romano Magrone, Giulio Montini – Photo archives: CCIAA di Trento, Trentino Marketing S.p.a., Consorzio Melinda Sca. Printed by: Grafiche Futura S.r.l. All rights reserved Finished printing on December 2019 T he agri-food sector in Trentino Issue 2019 2018 DATA ON LOCAL PRODUCTION The agribusiness chain blends the quality of the food products with local quality, in a setting featuring the beautiful landscapes of Trentino. Foreword 5 Surface area, use of land and surface area per product 7 Marchio “Qualità Trentino” “Trentino Quality” trademark 9 Designations of Origin and Geographical Indications 13 Wine 21 Trentodoc Teroldego rotaliano D.O.C. Trentino D.O.C. Müller Thurgau Trentino D.O.C. Marzemino Trentino D.O.C. Nosiola Trentino D.O.C. Vino Santo Grappa 27 Grappa del Trentino Apples 29 Mela della Val di Non D.O.P. Golden Delicious Renetta Canada Red Delicious Fruit s & Vegetables 33 Cherries Strawberries Susina di Dro D.O.P. -
Concept and Design by LÉKUÉ OPPSKRIFTER RESEPTEJÄ
1 OPPSKRIFTER RESEPTEJÄ Concept and design by LÉKUÉ 2 ESP 4 · 7 6 TRADICIONALES RECETAS DE PAN ENG 8 · 11 6 TRADITIONAL BREAD RECIPES FR 12 · 15 6 RECETTES TRADITIONNELLES DE PAIN PT 16 · 19 6 RECEITAS TRADICIONAIS DE PÃO IT 20 · 23 6 TRADIZIONALI RICETTE PER FARE IL PANE DE 24 · 27 6 TRADITIONELLE BROTREZEPTE NL 28 · 31 6 TRADITIONELE BROODRECEPTEN RUS 32 · 35 NOR 36 · 39 6 TRADISJONELLE BRØDOPPSKRIFTER FI 40 · 43 6 PERINTEISTÄ LEIPÄRESEPTIÄ 4 5 ESP Con la PANERA ¡pesa, amasa y hornea en un MODO DE EMPLEO PAN DE 6 GRANOS PAN DE BRIOCHE solo recipiente! Gracias a su versatilidad podrás realizar todo el proceso tradicional para hacer INGREDIENTES INGREDIENTES pan en un único utensilio de una forma más lim- 250 g de harina de trigo · 165 ml de agua · 6 g de 250 g de harina · 100 ml de agua · 8 g de levadu- pia, ahorrando tiempo y espacio. Su diseño en sal · 5 g de levadura fresca ó 2 g de levadura en ra fresca ó 4 g de levadura en polvo para pan · 20 polvo para pan · 10 g de sésamo en grano · 10 g g de azúcar · 64 ml de leche · 43 g de mantequilla forma de cuenco parcialmente cerrado permite 1 2 3 que el vapor circule en su interior aportando hu- de linaza oscura en grano · 10 g de pipas de girasol a temperatura ambiente · 1 huevo · 5 g de sal · 10 g de mijo en grano · 5 g de semilla de amapola medad a la masa y evitando que el pan se seque. -
1 Elemental and Isotopic Characterisation of Typical Italian Alpine Cheeses
*ManuscriptView metadata, citation and similar papers at core.ac.uk brought to you by CORE Click here to view linked References provided by Archivio istituzionale della ricerca - Fondazione Edmund Mach 1 Elemental and isotopic characterisation of typical Italian alpine cheeses 2 L. Bontempo a, *, R. Larcher a, F. Camin a, S. Hölzl b, A. Rossmann c, P. Horn b, G. Nicolini a 3 a IASMA Fondazione Edmund Mach, Via E. Mach 1, 38010 San Michele all’Adige (TN), Italy 4 b Bavarian States Collection for Palaeontology and Geology, Richard-Wagner Strasse 10, D-80333 5 München, Germany 6 c Isolab GmbH, Woelkestrasse 9, D-85301 Schweitenkirchen, Germany 7 * Corresponding author. Tel.: +39 461 615138; fax: +39 461 615200. E-mail address: [email protected] (L. Bontempo). 1 8 Abstract 9 10 Seven kinds of cow milk cheese (Asiago, N=16; Fontina, N=16; Montasio, N=16; Puzzone, N=14; 11 Spressa, N=15; Toma, N=16; Vezzena, N=16) produced in alpine and pre-alpine Italian areas are 12 described using the isotopic ratios of C, N, O, S and Sr and the contents of 49 mineral elements. A 13 15 18 13 multivariate discriminant analysis based on Ba, Ca, K, Mg, Rb, d Ccasein , d N and d O correctly 14 classified 94 % of the 109 samples with a maximum of 100% in the case of Fontina and Puzzone. 13 13 15 d Ccasein and d Cglycerol allowed to estimate the maize uptake in the animal’s diet and PDO 16 protocols observance. 17 18 1. Introduction 19 20 The stable isotope ratios of light and heavy elements, in combination with the content of several 21 mineral elements, have been used in the last few years as a powerful tool to characterise several 22 food commodities: e.g. -
How to Create a Better Employee Experience in Microsoft 365 with Beezy
GUIDE How to create a better employee experience in Microsoft 365 with Beezy And why global organizations rely on Beezy to power their digital workplace. Most of us are using Microsoft productivity tools every day because enterprises have standardized on Microsoft 365. It’s a platform that provides a good foundation for a digital workplace. But as with all platforms, it’s how you’re using it that matters. Are you getting full value from the Microsoft stack? Many organizations today are struggling with new challenges related to collaboration, communication, knowledge management, and business processes. We designed Beezy to address these problems, replace outdated intranets, and help you take advantage of the Microsoft 365 products you rely on. By providing an intelligent layer that fills the digital workplace gaps in your native Microsoft subscription, Beezy delivers a simplified user experience. And an exceptional employee experience. Our mission is to improve how people work, making organizations more connected, more engaged, and – most importantly – happier. We’ll show you how we do it. Only 7% -18% of organizations currently possess the digital dexterity to succeed with software and services7% requiring digitally enlightened workers. — GARTNER, HYPE CYCLE FOR DIGITAL WORKPLACE INFRASTRUCTURE AND OPERATIONS, 2020, 4 AUGUST 2020 CREATE A BETTER EMPLOYEE EXPERIENCE beezy.net IN MICROSOFT 365 WITH BEEZY Less is more Platforms like Microsoft 365 and That’s where Beezy comes in. SharePoint are, by default, complex. With Beezy you can: They do a lot, so it can be difficult • Simplify complex features by showing for employees to get the most out of less: Beezy brings a clean and minimalistic them. -
Wholesale Miami
W h o l e s a l e Miami office: (305) 751-1144 M i a m i [email protected] Sullivanstreetbakery.com/Miami Old world, Italian inspired, hearth baked bread Mixed from scratch, shaped by hand, locally baked in Miami Clean label (no preservatives) STIRATO PUGLIESE SESAMO Long, baguette-shaped loaf with a light Oval loaf with a chestnut-colored crust Chestnut-colored crust, abundantly brown crust and open, irregular crumb and open, irregular crumb structure. coated with unhulled sesame seeds; structure. Slightly sour, nutty aftertaste. Slightly sour, caramel essence. open, irregular crumb. Slightly sour, caramel essence. Lg 16.5" x 7.5" x 4" (960g/ 34oz.) 24" x 2.75" x 1.75" (320g/ 11oz.) Sm 13" x 5" x 3.5" (480g/ 16oz.) 13" x 5" x 3.5" (480g/ 16oz.) FILONE TRUCCIONE SARE MULTIGRANI Our house specialty- rustic sourdough A signature blend of sunflower Large dark baked loaf, generously loaf, dark crust, whole wheat flour, seeds, unhulled sesame, pumpkin, coated with wheat bran; open, irregular irregular crumb structure. Excellent flax, millet, and oats combined with crumb, waxy interior. Mature table bread, open faced sandwiches, whole wheat flour and dark honey fermentation, nutty and sour flavor, and toast. Long shelf-life. creates a hearty, nutritious loaf. slightly bitter. Filone 24" x 5" x 3.5" (960g/ 34oz.) Lg 17" x 7" x 3.5" (970g/ 34oz.) Lg 17" x 7" x 3.5" (1120g/ 39oz.) Commune 15" x 5" x 3.5" (450g/ 16oz.) Sm 13" x 5" x 3" (485g/ 17oz.) Sm 13" x 5" x 3" (560g/ 19oz.) NORTH CIABATTA CRUCCOLO PULLMAN White Sourdough; Sare Wheat; Multigrani Large light baked loaf; open, irregular Rustic and unique, Utilizing our signature doughs, baked in a square crumb, waxy interior. -
Usa Il Cervello Mangia Responsabilmente Orange Is the New Cover
TASTEMAKER N° 34 USA IL CERVELLO MANGIA RESPONSABILMENTE ORANGE IS THE NEW COVER Nattura Yoga Il Centrifugato di Carote Náttúra è pro- I calciatori giovani sono un po’ come Yoga Tasky è la linea di bevande dotto con il 99.5% di carote biologi- dei meloni - solo dopo averlo aperto alla frutta che si rinnova con 4 che e italiane. Essendo un centrifu- gusti che seguono le tendenze del gato, mantiene un’alta percentuale e assaggiato sei sicuro al 100% momento: Acqua di Cocco, Frutti di vitamine e sali minerali ideali per che il melone è buono. Rossi, Limonata, ACE. Il conte- depurare l’organismo, rafforzare il nitore scelto è il doypack 200 ml, sistema immunitario e migliorare le ergonomico, comodo e funziona- funzionalità intestinali. JOSÉ MOURINHO le per il consumo fuori casa. CURIOSITÀ Nell’antichità il melone (più piccolo e meno dolce) si mangiava con pepe e aceto, come se si trattasse di insalata. UNA SALDOLCE MERAVIGLIA DI SAPORI Dalla partnership tra Melone Mantovano IGP e Grana Padano DOP sono nate delle ricette insolite e creative, firmate dagli chef Danilo Angè e Rubina Rovini, tutte da scoprire. Un menù in cui la sapidità del formaggio ben si accosta alla dolcezza del frutto, in un mix di sapori opposti che sposa le tendenze di gusto più contemporanee. Ecco alcune di queste ricette. LA RICETTA LA RICETTA LA RICETTA Gelato al melone con bottarga e Bon bon di melone al Grana Melone liquido con crostacei sablé al Grana Padano DOP Padano DOP e salsa BBQ e molluschi scottati, Ingredienti per 4 persone Ingredienti per 4 persone salsa al Grana Padano DOP Per il Gelato: 350 g Melone Mantovano IGP - 200 g panna fresca - Per i Bon Bon: 1/2 Melone Mantovano IGP - 200 g Grana Padano 3 g agar agar - 60 g zucchero - 2 cucchiai vodka liscia - colorante DOP oltre 16 mesi - 200 g pangrattato - 200 g farina di riso - arancione (se necessario).