DOCSLIB.ORG

Analyzing the Viability of Establishing a Vietnam- Ese Integrated Dining Restaurant in Helsinki

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Analyzing the Viability of Establishing a Vietnam- Ese Integrated Dining Restaurant in Helsinki Analyzing the viability of establishing a Vietnam- ese integrated dining restaurant in Helsinki Thuy Vo Bachelor’s Thesis Degree Programme in IB 2021 Author(s) Thuy Vo Degree programme GLOBBA Report/thesis title Number of pages and Analyzing the viability of establishing a Vietnamese integrated din- appendix pages ing restaurant in Helsinki 6 + 2 As the largest continent in the world, Asia is filled with different cultural tastes and tasty dishes. In recent years, by calmly, openly and encouragingly embracing the Asian cultures, Asian food and Asian-inspired foods are making a hug impact on Finnish consumers. For instance, the K-Market – one of the biggest grocery chains in Finland, is selling “Vietnamila- iset patongit” (Vietnamese baguettes) daily. Before the crucial world-wide financial impact caused by the Covid-19 pandemic, the HoReCa industry in Finland is going steadily with a pace of more than 4% every quarter. Helsinki, the capital of Finland, is become a tourism hub for its diverse food cultures, espe- cially Asian cuisines. Despite the growing trend of Vietnamese restaurants opening in Hel- sinki, the author observed that there is still missing the soul and scene of Vietnamese au- thentic food experience being integrated with Nordic proper dining culture. By opening his own restaurant, the author believed that his project will be able to fill in the gap and elevate the current Vietnamese dining experience in Helsinki. This thesis is product-oriented, which aims to establish a viability business plan for the au- thor’s upcoming restaurant project in March 2021. The restaurant is located in Vallila District in Helsinki. The idea is that the restaurant will serve Vietnamese unique authentic dishes with Asian mixed cocktails and beverages. This bachelor thesis is structured with two main parts: • The theoretical part, presenting the approach of research methodologies and the lit- eratures review for establishing a business plan, as well as the study of authentic Vietnamese food culture and Finnish proper dining experience. • The empirical part, serving as the actual business plan for the author upcoming res- taurant which is based on the business plan framework and the author specialisation in finance. The qualitative method was utilized during this research process. The analyse of potential customer segmentation and the demand of target customer segments were concluded by the author’s ethical observation. The research of current business environment and industry was delivering by the author competitor research. Keywords Market analysis, SWOT analysis, funding calculation, sales forecast, profitability, breaK-even point Table of contents 1 Introduction ................................................................................................................... 1 1.1 Problem statement and limitations ........................................................................ 1 1.2 Structure of the thesis ........................................................................................... 2 1.3 Project scope and International aspect ................................................................. 3 1.4 Benefits and Risks ................................................................................................ 4 2 Key concepts ................................................................................................................ 4 2.1 Food cultures ........................................................................................................ 4 2.1.1 Food and Cultures ..................................................................................... 5 2.1.2 Finnish Food Culture .................................................................................. 5 2.1.3 Vietnamese Food Culture .......................................................................... 7 2.2 Proper restaurant dining service ......................................................................... 11 2.3 Vietnamese restaurants blooming in Helsinki ...................................................... 16 3 Business Plan development ........................................................................................ 16 3.1 Business plan purpose ........................................................................................ 17 3.2 Business plan definitions..................................................................................... 17 3.3 Business market and environment analysis ........................................................ 17 3.3.1 Industry overview ..................................................................................... 17 3.3.2 Restaurant marKet trend .......................................................................... 19 4 Financial Plan Development........................................................................................ 20 4.1 Definitions ........................................................................................................... 20 4.2 Investment and cost calculations ........................................................................ 21 4.3 Profitability calculation ........................................................................................ 21 4.4 Statement of cash flows ...................................................................................... 22 4.5 The actual business plan financial calculations ................................................... 22 5 Permits and other notifications .................................................................................... 25 5.1 Food Safety ........................................................................................................ 25 5.2 Company establishment ..................................................................................... 26 5.3 Restaurant permits.............................................................................................. 26 5.4 Contractual insurances ....................................................................................... 26 6 Research Methodology ............................................................................................... 26 6.1 Qualitative research method ............................................................................... 28 6.2 Ethical considerations ......................................................................................... 29 7 Research Findings ...................................................................................................... 29 7.1 The Food ............................................................................................................ 30 7.2 The Menu Offer ................................................................................................... 30 7.3 The Ambience and Atmosphere’ ......................................................................... 31 7.4 The customer services ........................................................................................ 32 8 Conclusion .................................................................................................................. 32 8.1 Assessment of the thesis .................................................................................... 32 8.2 Summary and Recommendations ....................................................................... 33 9 Bibliography ................................................................................................................ 34 10 Appendices ................................................................................................................. 37 Figure 1. Business Plan Structure ..................................................................................... 3 Figure 2. The Consumption of Meat per Capital (Andersen, et al., 2018) ........................... 6 Figure 3. The Consumption of Milk Product per Capital (Andersen, et al., 2018) ............... 7 Figure 4. Vietnamese housewives selecting raw vegetable at the early local marKet (Traveling Spoon, 2020) .................................................................................................... 9 Figure 5. Vietnamese diet (Nguyen, 2012)....................................................................... 10 Figure 6. Basic Vietnamese family sharing meal (Báo Sơn La Điện tử, 2016) ................. 10 Figure 7. Restaurant's service procedures established (Pennette & Keyser, 2015) ......... 12 Figure 8. Fundamental aspects of customer service ........................................................ 14 Figure 9. Vietnamese Restaurants in Helsinki establishment record ( Fonecta, 2021) ..... 16 Figure 10. Revenue of restaurant and mobile food service activities industry in Finland (in million U.S. dollars) (Haaga-Helia, 2021) ......................................................................... 18 Figure 11. The interest in product and service categories (in million U.S. dollars) (Heinzelmann, 2008) ....................................................................................................... 18 Figure 12. Forecast of the total consumer spending on restaurants & hotels in Finland from 2010 to 2025 (in million U.S. dollars) (Haaga-Helia, 2021) ...................................... 19 Figure 13. Finns food trend (Haaga-Helia, 2021) ............................................................. 20 Figure 14. The operating profit (Farris, et al., 2010) ......................................................... 22 Figure 15. The return on Investment (ROI) (Farris, et al., 2010)
Load more

Recommended publications
  • JULY, 2019 By: Jack S
    FROM THE FRONT LINE LUXURY MARKET & DISTRIBUTION OBSERVATION REPORT JULY, 2019 By: Jack S. Ezon Introduction: 2019 started off strong with a solid first quarter and even better second quarter. Though not at the upward trajectory of 2015-2018, our numbers at Embark grew a steady 12% this year. Cautious optimism remains as a multitude of threats seem to face our clients and our industry, which despite false predictions, still have not deteriorated our growth. Indeed, future prospects look promising though our last minute pace (measured as a percentage of bookings within the month for the month) keeps growing. In July 2019 alone, over 50% of our bookings for the month of July were originated in the month of July, with price points an average of 28% higher (with an ADR of $2,932) than bookings originated earlier for travel in July. Despite signs of economic downturns, spending is healthy. It seems there is a continuing resilience in our client base though we are starting to see signs of more mindful spending, both in the transient business and our celebrations business. Value and purpose continue to be a central influencer in the luxury space whether in fashion, travel or any goods or services consumed by a younger mindset. International politics continue to shift destinations, with Paris, Russia and China being most challenged and destinations like Dominican Republic, Sri Lanka and Mexico continue wane from safety fears. Meanwhile, “off the map” destinations like Egypt and Turkey are showing glimmers of bounce back. Greece is still hopping, though it fell to our number “3” position this summer (practically tied with the south of Spain), as South of France had a stellar comeback coming in right behind “number 1” darling Italy.
    [Show full text]
  • © 2019 World Food Travel Association. All Rights Reserved. § Subject Page
    | © 2019 World Food Travel Association. All rights reserved. § Subject Page 1 Welcome 4 2 Executive Summary: What You Can Expect 5 3 Importance of the Food Tourism Industry Today 9 4 Assessing the Performance of Food Tourism Providers 15 “Food tourism is no longer a SEGMENT in 5 Considerations for Improving the Food Tourism Experience 21 tourism, it is the core of 6 Key Food Tourism Issues 27 travel experience and a 7 Areas for Improvement in the Food Tourism Industry 33 MUST in all destination marketing. 8 Spotlight on Preserving Culinary Authenticity 37 9 Educating Visitors with Food & Drink 41 Food is well accepted as 10 Nurturing the Development of Food and Drink Activities 44 part of the 'Must do' when traveling, not an 11 Key Takeaways 50 experience kept solely 12 About the Expert Panelists 53 for Foodies.” 13 About the Research & Research Team 57 Udi Goldschmidt 14 2019 Industry Calendar 61 © 2019 by World Food Travel Association. All rights reserved. Readers may use excerpts from this work as long as credit is published with the extract and attributed as follows: “Credit: World Food Travel Association”. Authored by Matthew J. Stone PhD, Steven Migacz PhD, Roberta Garibaldi PhD, & Erik Wolf, MA, MCTP N.B.: Both US and UK English are used throughout this report because we include content from respondents from dozens of countries. © 2019 World Food Travel Association. All rights reserved. © 2019 World Food Travel Association. All rights reserved. Dear Reader, With this 2019 State of the Food Travel Industry report, we are pleased to present our new, annual bellwether of the food and beverage tourism industry.
    [Show full text]
  • Digital Sharing for Global Growth
    Digital Sharing for Global Growth Sharing resources, building economies The digital sharing economy creates new markets, produces millions of job opportunites, and revives “sharing” – one of civilizaton’s oldest forms of economic and social empowerment – as a tech business model.1 Dozens of digital sharing ventures are already driving economic and social change in Africa, Asia, and Latn America, and there is potental for these models to address some of the world’s thorniest development challenges. Digital sharing is already massive, and here to stay. Make no mistake, this is not a trend. We estmate global sharing economy revenues to be $25 - $30 billion, and expect the global sharing economy to grow 25 - 30% a year for the foreseeable future.2 What is the Digital Sharing Economy? Sharing assets – physical, financial, and/or human capital Between many without transferring ownership Via a digital platorm To create economic value for at least two partes 1 The two largest digital labor-sharing companies alone (Freelancer.com and Upwork) have over 24 million registered freelancers. 2 “The Sharing Economy: How will it disrupt your business?” PwC, Credit Suisse, Collaboratve Consumpton, Dalberg analysis. 1 Principles of Digital Sharing Digital sharing initatves that aim to address development challenges in emerging markets will need to incorporate three principles into their models. These principles have been essental to the success of digital sharing models in the developed world, and will be no less essental in developing countries. Establish the Base for Digital Sharing Trust A digital sharing initatve must create trust between strangers, whether by building reputaton tracking systems, reducing informaton gaps, or guaranteeing consistently high-quality experiences.
    [Show full text]
  • Signs of Faith in Our Midst a Reflection on 60 Years of the Christian Brothers at Lewis University
    THE MAGAZINE OF WINTER 2020 Signs of Faith in Our Midst A Reflection on 60 Years of the Christian Brothers at Lewis University also inside nnual A eport R 2020 We hope you will take the time to catch up on the latest news from Lewis University, and read more from our alumni in this special edition of the combined magazine/annual report. ALUMNA LETTER TO THE In my current position as well as in my volunteer work, I have Dear Editor, had the opportunity to operationalize these skills and feel that I I was so pleased to read your recent article, “American Airlines am ready to expand on the knowledge gained in my baccalaureate Donates Aircraft.” It almost felt like my Joe had a hand in this; it program. As a nurse in the Pediatric Cardiac Intensive Care Unit, certainly fulfilled his dream for the aviation program at Lewis. I have been able to work alongside the littlest of warriors, while simultaneously realizing that they are the biggest of warriors. I have THE MAGAZINE OF Joe was an aircraft maintenance the opportunity to see, firsthand, the advances in care delivery that SPRING 2020 mechanic and Lewis graduate ’76. allows these children the chance to lead productive lives. I also He worked for Midway Airlines see the sadness when all of the advances fail to save one of those from the day it opened until the warriors and it is at that time when I realize the impact that I have day it closed. He then worked for on the parents as they struggle through the difficult time.
    [Show full text]
  • What Are the Opportunities for Culinary Tourism from Europe? 1. Product
    What are the opportunities for culinary tourism from Europe? Last updated: 10 October 2018 Food plays a major role in the travel plans of European holidaymakers. They like to experience local culture through its authentic cuisine. Interaction with locals adds an authentic touch to culinary experiences. European travellers like to combine culinary tourism with other activities, like adventurous excursions. Food safety is important, as well as sustainability. The Internet is a main influencer. However, European specialised tour operators continue to be a popular booking channel. Contents of this page 1. Product description 2. Traveller profile 3. Which European markets offer opportunities for culinary tourism? 4. What trends offer opportunities on the European market for culinary tourism? 5. What requirements should your culinary travel product comply with to be allowed on the European market? 6. What competition do you face on the European market for culinary tourism products? 7. Through what channels can you get culinary tourism products on the European market? 8. What are the end market prices for culinary tourism products? 1. Product description Culinary tourism refers to trips in which local cuisine plays an important role. The World Food Travel Association (WFTA) defines culinary tourism as: the pursuit and enjoyment of unique and memorable food and drink experiences. For most tourist destinations, gastronomy plays a strategic role in their image and brand. Most culinary tourists are interested in local food culture, rather than gourmet. This relates culinary tourism to cultural and adventure tourism. Local cuisine gives travellers a direct and authentic connection with their destination. They experience local heritage, culture and people through food and drink.
    [Show full text]
  • TRAMS Master Vendor ID List 10/8/2020 Air Travel Category
    10/8/2020 TRAMS Master Vendor ID List Air Changes Since 09/26/18 Name Modified Airline No. Travel Category Vendor Id InterfaceID AFCNET 09/07/09 Air 2604 AFCNET Abx Air 10/11/05 832 Air 2001 GB Action Airlines 10/11/05 410 Air 2002 XQ Ada Air 10/11/05 121 Air 2003 ZY Adria Airways 10/11/05 165 Air 2004 JP Aer Arann Teo 10/11/05 684 Air 2005 RE Aer Lingus P.l.c. 10/11/05 53 Air 2006 EI Aero Asia International (private) Ltd. 10/11/05 532 Air 2007 E4 Aero California 10/11/05 78 Air 2008 JR Aero Costa Rica Acori S.a. 10/11/05 802 Air 2009 ML Aero Lloyd Flugreisen Gmbh And Co. Luftv 10/11/05 633 Air 2010 YP Aerocaribe 10/11/05 723 Air 2011 QA Aerochago Airlines S.a. 10/11/05 198 Air 2012 G3 Aeroejecutivo S.a. De C.v. 10/11/05 456 Air 2013 SX Aeroflot-russian International Airlines 10/11/05 555 Air 2014 SU Aerolineas Argentinas 10/11/05 44 Air 2015 AR Aerolineas Centrales De Colombia (aces) 10/03/10 137 Air 2016 VX REMOVE Aerolineas Dominicanas S.a. (dominair) 10/11/05 725 Air 2017 YU Aerolineas Internacionales S.a. De C.v. 10/11/05 440 Air 2018 N2 Aeromar C. Por. A. 10/11/05 926 Air 2019 BQ Aeromexico-aerovias De Mexico S.a. De C. 10/11/05 139 Air 2020 AM Aeromonterrey S.a. De C.v. 10/11/05 722 Air 2021 7M Aeroperlas 10/11/05 828 Air 2022 WL Aeroperu - Empresa De Transportes Aereos 10/11/05 210 Air 2023 PL Aeroservicios Ecuatorianos C.a.
    [Show full text]
  • Jan. 26, 2019 1/26/2019
    Jan. 26, 2019 1/26/2019 LOT # LOT # 1 Chinese Celadon Jade Lingzhi Ruyi Scepter have glass tops resembling red coral. 2 1/2" to 3 Chinese celadon jade relief carved Ruyi 1/4" H. Chinese, late 19th/early 20th century. Scepter, large Lingzhi carved top and carved Provenance: the estate of Martha Dodge, flowering branch handle with peach, bat and Hendersonville, TN; the estate of Marvin Dodge smaller Lingzhi decoration. Russet shading to (brother to Mrs. Dodge's late husband, Robert), end of handle. 10 1/2" L x 3" W. Late Palm Beach, Florida; the estate of Clarence 19th/Early 20th century. Condition: Overall Mack, Palm Beach, Florida. Marvin Dodge was excellent condition. 1,400.00 - 1,800.00 the caretaker/companion of noted American architect Clarence Mack, and inherited several antiques (now in this auction) from him. Biography: Clarence Mack, known for designing Georgian Revival homes in Ohio's 2 Chinese Scholar Celadon Jade Arm Rest prestigious Shaker Heights and Lakewood Carved Chinese scholar's celadon jade arm or areas, and later in Palm Beach, was born in wrist rest, curved scroll form with relief carved 1888 and grew up on Cleveland's west side and bird and flowering branch decoration to the in Lakewood. Mack's houses were all center and bead decorated edges. Scattered apparently built for speculation; he is said to shading to edges. 2 5/8" H x 8" L. Late 19th have bought the property, designed each house century/Early 20th century. Condition: Overall and acted as contractor, furnished the houses excellent condition.
    [Show full text]
  • Class News 2016/17
    CLASS NEWS 2016/17 A Class News Magazine for Alumni and Friends of Kodaikanal International School Margaret Eddy Award 2016 Sandra Schoeninger AN INCREDIBLE AN EXEMPLARY COMPOSER LEADER Dr. Larry Nickel Schauna Chauhan Saluja Class News Magazine • 1 Kodaikanal International School 115 years in global education Class News Magazine Editor FEATURES 02 Principal's Message Yvonne Dovlo 03 Life at KIS Layout & Design 06 Alumni Officer's Message Rohit Benjamin 07 KIS Archives Editorial Contributions 09 Incredible Composer KIS Global Alumni 11 Marget Eddy Award Cover Photo 12 Conserving the Grassland 14 Missionary Kid Schauna Chauhan Saluja '95 16 Exemplary Leader 19 Kodai Experience Picture taken by Birla 21 Dhanapal Family 22 Class News 88 Former Staff News 91 Rural Preventures 93 Pippa Chronicles KISCo Publication 96 Reunions Class News Magazine • 1 Principal's Message KIS ...more than a school Beloved Kodai Family, For years, up until about 2011, one of the staples of the Kodai alumni experience was the Alumni Magazine, which featured class news and reunion updates on a fairly regular basis. In some sense, this publication was replaced, and quite effectively in most ways, by Facebook and other forms of social media; It is likely that we as Kodai School and KIS alumni are more in touch with each other than ever before. Nevertheless, there remains something special about holding a non-virtual compendium of Kodai class news in your hands. It provides a sense of both wonder and perspective, to see the wide range of Us across the years and across the globe. Since 2016 marks the 115th year of our journey as an institution, we have decided to celebrate by printing this special edition of the Alumni Magazine.
    [Show full text]
  • 2016 Number 1 Copyright © 2016 Mckinsey & Company
    2016 Number 1 Copyright © 2016 McKinsey & Company. All rights reserved. Published since 1964 by McKinsey & Company, 55 East 52nd Street, New York, New York 10022. Cover artwork by Matt Shlian McKinsey Quarterly meets the Forest Stewardship Council (FSC) chain-of- custody standards. The paper used in the Quarterly is certified as being produced in an environ- mentally responsible, socially beneficial, and economi- cally viable way. Printed in the United States of America. 2016 Number 1 THIS QUARTER Each spring, McKinsey’s global managing director Dominic Barton meets with the leaders of about 15 global organizations to get advice on our emerging ideas. Last year, Dom invited me to go along, but there was a price of admission: putting some thoughts down on paper about the “organization of the future.” As a firm, we had a number of research initiatives underway connected with this theme, and although they were far from complete, Dom suggested we start getting feedback. I sketched out three big priorities (embracing digital tools, achieving agility, and nurturing new kinds of leaders), which our advisors found hard to disagree with but urged us to investigate further. As we did, we realized that our terms needed to be sharpened. “Organization of the future” implies that there’s a single structural solution to the demands being placed on today’s companies, but that’s simply not true. Instead, as this issue of the Quarterly suggests, every company should be thinking about how it “organizes for the future,” by which we mean reconciling the need for organizational stability with the reality that technology-enabled changes in business processes and workforce automation are rapidly uprooting traditional pillars of company confidence.
    [Show full text]
  • The Family Issue EDITOR in CHIEF Ronna Kelly, BS 92 up FRONT EXECUTIVE EDITORS Richard Kurovsky Ute Frey
    THE MAGAZINE OF THE HAAS SCHOOL OF BUSINESS AT THE UNIVERSITY OF CALIFORNIA, BERKELEY BerkeleyHaasFallFall 20132013 2 FED LEADER 11 EXPANDING THE MENU 13 REAL ESTATE UP CLOSE Haas cheers Prof. Emeritus Janet Yellen’s Two MBA 06 alumnae lead Revolution Prof. Nancy Wallace opens a new nomination to lead the Federal Reserve Foods through exponential growth Big Data lab to build better indices 2013 Business Leader of the Year Family of Philanthropists Douglas E. Goldman, MD, BA ’74, carries on a long tradition of giving The Berkeley-Haas Advantage Step outside of your day-to-day and return to one of the most stimulating business environments in the world. UPCOMING PROGRAMS Product Management February 3-7, 2014 High-Impact Leadership February 19-21, 2014 Business Leadership for IT Professionals February 26-28, 2014 Financial Analysis for Non-Financial Executives March 3-7, 2014 Negotiations and Influence March 24-26, 2014 All Berkeley-Haas alumni enjoy special pricing for open-enrollment programs. Find the right opportunity for you; contact: +1.510.642.9167 | [email protected] www.executive.berkeley.edu Fall 2013 FEATURES AND DEPARTMENTS The Family Issue EDITOR IN CHIEF Ronna Kelly, BS 92 UP FRONT EXECUTIVE EDITORS Richard Kurovsky Ute Frey DESIGN Cuttriss & Hambleton, Berkeley STAFF WRITERS Valerie Gilbert, Amy Marcott, Pamela Tom 2 Haas List Haas cheers Janet Yellen’s CONTRIBUTING WRITERS nomination to Fed chair. Bill Brazell, Ann Boor, 4 Haas News Sean Elder, Kim Girard, Dean Rich Lyons on new Lisa Fernandez, frontiers for the school. Christine Fundak Rohan 6 Power of Ideas PHOTOGRAPHERS Prof.
    [Show full text]
  • The Sharing Economy in Developing Countries
    The Sharing Economy in Developing Countries www.isf.edu.au ABOUT THE AUTHORS The Institute for Sustainable Futures (ISF) was establisheD by the University of Technology, SyDney in 1996 to work with inDustry, government anD the community to Develop sustainable futures through research and consultancy. Our mission is to create change toward sustainable futures that protect anD enhance the environment, human wellbeing anD social equity. For further information visit: www.isf.uts.edu.au Research team: Monique Retamal is a Research Principal at ISF with ten years’ experience in urban sustainability research. Monique is currently completing a PhD on collaborative consumption in emerging economies in Southeast Asia. Elsa Dominish is a Senior Research Consultant at ISF working on projects promoting resource efficiency and sustainable development in developed and developing economies. CITATION Please cite as: Retamal, M., Dominish, E., 2017, The Sharing Economy in Developing countries. PrepareD by the Institute for Sustainable Futures at the University of Technology SyDney (UTS) for TearfunD UK. DISCLAIMER The authors have useD all Due care anD skill to ensure the material is accurate as at the Date of this report. UTS anD the authors do not accept any responsibility for any loss that may arise by anyone relying upon its contents. INSTITUTE FOR SUSTAINABLE FUTURES University of Technology SyDney PO Box 123 BroaDway, NSW, 2007, Australia www.isf.edu.au © UTS April 2017 (text © TearfunD). Front cover photo by D. Stanley, 2013, unDer CC licence https://creativecommons.org/licenses/by/4.0/legalcode
    [Show full text]
  • Image Makers
    NOVEMBER | DECEMBER 2018 IMAGE MAKERS « OLD SCHOOL PHOTOGRAPHY WITH LARA PORZAK ’89 « POSTDOC JEFF KERBY KEEPS AN EYE ON THE WILD « THE SINGULAR VISION OF RALPH STEINER, CLASS OF 1921 FIVE DOLLARS H W’ P B B FINE HANDCRAFTED VERMONT FURNITURE HAVELOK HILL - Straff ord, VT SEAVER HILL FARM - Pomfret, VT $4,700,000 $1,599,000 THOMAS HILL FARM - Woodstock, VT HILLSIDE - Plainfi eld, NH $1,295,000 $1,100,000 Weston End Table, Calais Loveseat, Belmont Lamp + Belmont Coffee Table 5 T G, W, VT 802.457.2600 23 S M S, H, NH 603.643.0599 @ . . e thetford, vt flagship showroom + workshop • s burlington, vt • hanover, nh • concord, nh nashua, nh • boston, ma • natick, ma • w hartford, ct • philadelphia, pa POMPY.COM • 800.841.6671 • We Offer National Delivery S ­ . P . KDW Final dartmouth_alum_Sept 2018-lamp4.indd 1 9/17/18 8:41 PM “ THERE’S HISTORY WE ASPIRE TO AND HISTORY THAT REALLY WAS.” Annette Gordon-Reed ’81 Author, historian, legal scholar The Call to Lead supporter Now is our time to question conventional wisdom. Now is our time to answer The Call to Lead. calltolead.dartmouth.edu | #dartmouthleads GordonReid_DAM_2pg_Ad_FNL.indd 1 9/27/18 1:08 PM BIG PICTURE Dress Rehearsal | The Dartmouth Dramatic Club presented The School for Scandal in the gym on May 19, 1897. The comedy featured Dartmouth men dressed as women—some more convincingly than others. Mrs. Belle Locke (upper left) oversaw the production. Photograph courtesy Dartmouth College Library BIG PICTURE Dawn’s Early Light | Following a hot, humid summer, the crisp days of fall returned—along with students—in September.
    [Show full text]