Retail Food Based on Business Licenses
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George R. Lewycky 30 Regent St, Apt
George R. Lewycky 30 Regent St, Apt. # 709, Jersey City, NJ 07302 [email protected] (646) 252 8882 http://georgenet.net/resume SUMMARY Over three decades of IT experience in various industries and lines of business with assorted technologies, databases, languages and operating systems. COMPUTER EXPERIENCE AND SKILLS Databases: Oracle, SQL Server, ADABAS (relational), dBase III, Access, Filemaker Pro 5 Oracle: Oracle Financials 11.5.7, Utilities, PL/SQL, SQL*Plus, SQL*Loader, TOAD SQL Server: T-SQL, SQL Server 2008 R2/2010/2012, Microsoft SQL Server Management Studio, SourceSafe, SSRS Languages : SQL, VB.NET, COBOL, JCL, SAS/SPSS (Statistics), CICS, ADA/SQL Operating Systems : IBM MVS & z/OS, Windows, UNIX (SCO & Sun), Mac, DOS (PC's), X-Windows, PICK and Primos Mainframe : JCL, MVS Utilities (DFSORT), COBOL, VSAM NOTE: Supplemental PDF’s available for Oracle, SQL Server, Mainframe & ADABAS at http://georgenet.net/resume DATA PROCESSING SKILLS • Data Analysis; ETL Methodology (Extract, Transform and Load); Interfaces, Data Migration and Cleansing • Packaged (Oracle eBusiness, Real World) and Custom/Internal Applications • Developing algorithms, techniques to re-engineer improve the procedure & processing flow • User interaction on all levels including documentation and training • Experience in Multi-Platform environments; Adaptable to new languages, software packages and industries EMPLOYMENT State Government Agency, NY, NY November 1997 to Present Senior Computer Programmer/Analyst Internet Technologies: February 2010 to present Involved in a major team effort replacing a customized Filemaker Pro 5 database/application, used as a customer service tool into a custom intranet and internet application under Visual Studio 2008 and ASP.NET 3.5 with SQL Server 2008 R2 backend in order to expedite customer claims in a diverse customized and complex customer claim processing system within various departments. -
We're Here to Serve You — the Notre Dame
SPECIAL SECTION SEPTEMBER 2016 AUXILIARY OPERATIONS We’re here to serve you — the Notre Dame way INSIDE: The Morris Inn • What’s new in campus dining • The people behind the operations • Food and drink AO2 | NDWorks | September 2016 AUXILIARY OPERATIONS Auxiliary Operations is a diverse group of seven revenue-generating units that support student life, academic endeavors, and research initiatives while serving as the key contributor to campus hospitality and customer service. The division employs over 2,100 full and part-time, temporary, on-call and contract staff. Led by Associate Vice President, David Harr, Auxiliary Operations includes Campus Dining and University Catering; Notre Dame Concessions and Clubs; Morris Inn and Notre Dame Conference Center at McKenna Hall; Hammes Notre Dame Bookstore and Retail Operations; St. Michael’s Laundry; Notre Dame Licensing; and Cedar Grove Cemetery, Segura Arts Studio and the Campus Card Office. Here to serve you, the Notre Dame way MATT CASHORE MATT David Harr in the Hammes Notre Dame Bookstore. ‘Feedback is a gift’ way. We listened, we heard and In addition, says Harr, the purpose campus ID card,” promote Notre Dame at large. we followed up on feedback by division has joined with the Harr says. “And finally, within our BY COLLEEN O’CONNOR, collaborating with many campus Office of Facilities Design and “In partnership with the own division, we are elevating AUXILIARY OPERATIONS departments to Operations and Office of Human Resources, we service through trust and continue ‘moving the various building continue to address recruiting empowerment of our staff. As Auxiliary Operations needle’ in a positive occupants on and training for our staff through Two departments underwent embraces its mantra, manner.” improvements focus groups, forums and ‘Lunch an Organizational Analysis “Feedback is a Gift,” the focus This past year, such as refreshed and Learns.’ For example, and Design (OAD) this year: remains on servanthood. -
BAKERS SQUARE (Corporate | Chicago MSA) 7409 Kingery Highway Willowbrook, IL 60527 TABLE of CONTENTS
NET LEASE INVESTMENT OFFERING BAKERS SQUARE (Corporate | Chicago MSA) 7409 Kingery Highway Willowbrook, IL 60527 TABLE OF CONTENTS TABLE OF CONTENTS I. Executive Profile II. Location Overview III. Market & Tenant Overview Executive Summary Photographs Demographic Report Investment Highlights Aerial Market Overview Property Overview Site Plan Tenant Overview Map NET LEASE INVESTMENT OFFERING DISCLAIMER STATEMENT DISCLAIMER The information contained in the following Offering Memorandum is proprietary and strictly confidential. STATEMENT: It is intended to be reviewed only by the party receiving it from The Boulder Group and should not be made available to any other person or entity without the written consent of The Boulder Group. This Offering Memorandum has been prepared to provide summary, unverified information to prospective purchasers, and to establish only a preliminary level of interest in the subject property. The information contained herein is not a substitute for a thorough due diligence investigation. The Boulder Group has not made any investigation, and makes no warranty or representation. The information contained in this Offering Memorandum has been obtained from sources we believe to be reliable; however, The Boulder Group has not verified, and will not verify, any of the information contained herein, nor has The Boulder Group conducted any investigation regarding these matters and makes no warranty or representation whatsoever regarding the accuracy or completeness of the information provided. All potential buyers must take appropriate measures to verify all of the information set forth herein. NET LEASE INVESTMENT OFFERING EXECUTIVE SUMMARY EXECUTIVE The Boulder Group is pleased to exclusively market for sale a single tenant net leased Bakers Square located in SUMMARY: Willowbrook, Illinois within the Chicago MSA. -
Restaurant Information
RESTAURANT INFORMATION Restaurants in the Lancelot Thompson Location Student Union (SU) Agave North Food Court, Second Floor Chick-fil-A First Floor Croutons North Food Court, Second Floor Magic Wok North Food Court, Second Floor Phoenicia Cuisine Fourth Floor Attic Pizza Hut Express North Food Court, Second Floor Starbucks First Floor Steak ‘n Shake First Floor Subway North Food Court, Second Floor Picture of the Food Court NOTE: In the Lancelot Thompson Student Union, the second floor is at ground level of the Centennial Mall. NOTE: Some of the restaurants in the Student Union might be closed on Friday, October 15, because of Fall Break at the University. We realize that the following list of 217 restaurants, which are in alphabetical order, starting on the next page is excessive. However, we hope that you will find your favorite restaurant or your favorite food. There is Chinese, Greek, Hungarian, Indian, Italian, Japanese, Korean, Lebanese, Mediterranean, Mexican, Thai, and Vietnamese. Many restaurants are less than five minutes from the University and most are less than fifteen minutes from the University. If you click on the link for the Copy Plus Code, it will give you information for the restaurant including picture(s), reviews, menu, and a link for ordering food for some of the restaurants. The Copy Plus Code link will also show a map with the restaurant indicated by a red marker with a dark dot in the middle and The University of Toledo indicated by a gray marker with a mortar board in the center. The marker for the University is below the words OLD ORCHARD and above the words SCOTT PARK on the map. -
Late Night Menu Sunday–Thursday, 10Pm–1Am • Friday & Saturday, 11Pm–1Am
LATE NIGHT MENU SUNDAY–THURSDAY, 10PM–1AM • FRIDAY & SATURDAY, 11PM–1AM STARTERS/SALAD Grilled Wings dry-rubbed, lager Beer Cheese & Pretzels basted & grilled over open flame. served house made hefeweizen beer cheese, with green goddess dipping sauce. 14 warm bavarian pretzels, house made pickles, apricot chutney.14.5 Quesadilla jack & cheddar cheese, scallions, fresh pico & sour cream. 10 Heaping Nachos crispy corn tortilla add chicken, carnitas or grilled steak* 5 chips, cheddar & jack cheese, seasoned black beans, house pickled jalapeños, Seasoned Classic French Onion JOIN US FOR fresh pico & sour cream. 14 add crouton, gruyère, cream sherry. 7 chicken, carnitas or grilled steak* 5 Happy Hour Cobb Salad mixed greens, grilled MONDAY–FRIDAY Fried Wings choose up to two chicken breast, fresh avocado, 3PM –7PM sauces: buffalo, DC mambo sauce, hard-boiled egg, grilled corn, cherry honey sriracha, honey pepper. served tomatoes, applewood smoked bacon, $2 off All Drafts, Cocktails, with celery & ranch or house blue blue cheese crumbles, balsamic House Wines cheese dressing. 14 vinaigrette. 15 Tuesday Night SANDWICHES Raw Bar served with your choice of hand cut Build Your Own Burger* shoe-string fries, garden salad, jicama certified angus beef patty*, grilled Beginning at 4PM slaw, or elote corn. chicken breast or seared house $1 local oysters on the half shell falafel patty 14 & lots more seafood specials! Buffalo Chicken Wrap buttermilk fried chicken, classic buffalo sauce, Add 75¢: sautéed mushrooms, shredded iceberg, jack cheese, cherry caramelized onions, house-pickled tomatoes, house blue cheese dressing, red onions, fresh pico, jicama slaw, Live Music flour tortilla. 14 pickled jalapeños Friday & Saturday Nights Falafel Burger seared house made Add 1.50: american cheese, cheddar starting at 9:30PM falafel patty, tzatziki, arugula, pickled cheese, provolone, monterey jack, red onion, cucumber & sliced tomato, swiss, oaxaca cheese, blue cheese brioche roll. -
2018 FWD President Craig Hughes INSIDE: Conventions • Moh • Lou Laurel • Camp Fund 2 X Match • 2018 Officer Reports Ray S
Westunes Vol. 68 No. 1 Spring 2018 2018 FWD President Craig Hughes INSIDE: Conventions • MoH • Lou Laurel • Camp Fund 2 x Match • 2018 Officer Reports Ray S. Rhymer, Editor • Now in his 17th year EDITORIAL STAFF Editor in Chief Northeast Division Editor Ray S. Rhymer [email protected] Roger Perkins [email protected] Marketing & Advertising Northwest Division Editor David Melville [email protected] Don Shively [email protected] Westags Newsletter Southeast Division Editor Jerry McElfresh [email protected] Greg Price [email protected] Arizona Division Editor Southwest Division Editor Bob Shaffer [email protected] Justin McQueen [email protected] Westunes Vol. 68 No. 1 Features Spring 2018 2018 Spring Convention Remembering Lou Laurel International Quartet Preliminary Contest, Southeast A Past International President and Director of & Southwest Division Quartet and Chorus Contests, two different International Champion chapters is 3 and the FWD High School Quartet Contest. 8 remembered by Don Richardson. 2018 Arizona Division Convention 2018 Harmony Camp Celebrating the 75th year of Barbershop in Mesa, AZ Hamony Camp will be held again in Sly Park, CA with with Harmony Platoon, AZ Division Quartet and Chorus Artistic License and Capitol Ring assisting. Tell the 4 & Harmony Inc. Chorus Contests & AFTERGLOW. 9 young men in your area about it. 2018 NE & NW Division Convention Lloyd Steinkamp Endowment Fund Northeast and Northwest Division Quartet and Cho- A major donor stepped up to “double” match 5 rus Contests in Brentwood, CA, a new location. 10 contributions in 2018. 2017 Int’l Champion Masters of Harmony Marketing Wisely on a Shoe-String Budget A Masters of Harmony update after winning their first David Melville brings a different view of marketing - gold medal in San Francisco in 1990 and their ninth in you may rethink your procedures after reading this 6 Las Vegas in 2017 .. -
47Th Annual Greek Festival May 17, 18 and 19
47th Annual Greek Festival May 17, 18 and 19 Featured in this Issue 47th Annual Greek Festival May 17, 18, and 19 Page 2 In 1966, St. John the Baptist Greek Orthodox Church’s OC Greek Fest started as an annual picnic. The menu fea- x Festival Schedule tured Greek-style barbequed chicken grilled by the men of St. John’s, pastries were baked and sold by the Ladies x Food Menu Selections Guild, and the drawing that year featured a portable television! Forty-seven years later, the OC Greek Fest has grown to be a premiere cultural event in Southern California highlighting Greek culture. This year’s festival is being held Page 3 the weekend of May 17, 18, and 19 at St. John the Baptist Greek Orthodox Church on the church grounds at 405 N. x Ministries Dale Ave in Anaheim. This annual Greek food festival is produced and operated by the parishioners of St. John. Page 4 and 5 Thousands of volunteer hours are donated for the preparation of the food and pastries, with many recipes having been handed down by founders of the 52-year-old parish. x Festival Entertainment Many foods from Greece will be featured in the Courtyard Grill, including souvlaki and lamb dinners, Greek sausage Page 9 (loukaniko), gyro wrapped in pita and feta fries. In St. John’s Bistro, you will find homemade tiropita (cheese x Festival Map wrapped in filo dough), spanakopita (spinach and cheese wrapped in filo dough), grilled chicken seasoned with Greek spices, and Greek salad. x Plaka Merchant Directory The selection of ever-popular Greek pastries includes, but is not limited to, baklava (walnuts layered in filo, soaked in Page 11 a honeyed syrup) and galactobouriko (creamy egg-rich custard encased in filo, coated in a honeyed syrup). -
Restaurant Trends App
RESTAURANT TRENDS APP For any restaurant, Understanding the competitive landscape of your trade are is key when making location-based real estate and marketing decision. eSite has partnered with Restaurant Trends to develop a quick and easy to use tool, that allows restaurants to analyze how other restaurants in a study trade area of performing. The tool provides users with sales data and other performance indicators. The tool uses Restaurant Trends data which is the only continuous store-level research effort, tracking all major QSR (Quick Service) and FSR (Full Service) restaurant chains. Restaurant Trends has intelligence on over 190,000 stores in over 500 brands in every market in the United States. APP SPECIFICS: • Input: Select a point on the map or input an address, define the trade area in minute or miles (cannot exceed 3 miles or 6 minutes), and the restaurant • Output: List of chains within that category and trade area. List includes chain name, address, annual sales, market index, and national index. Additionally, a map is provided which displays the trade area and location of the chains within the category and trade area PRICE: • Option 1 – Transaction: $300/Report • Option 2 – Subscription: $15,000/License per year with unlimited reporting SAMPLE OUTPUT: CATEGORIES & BRANDS AVAILABLE: Asian Flame Broiler Chicken Wing Zone Asian honeygrow Chicken Wings To Go Asian Pei Wei Chicken Wingstop Asian Teriyaki Madness Chicken Zaxby's Asian Waba Grill Donuts/Bakery Dunkin' Donuts Chicken Big Chic Donuts/Bakery Tim Horton's Chicken -
Operating-System Examples
OPERATING SYSTEM CONCEPTS Sixth Edition ABRAHAM SILBERSCHATZ Bell Laboratories PETER BAER GALVIN Corporate Technologies, Inc. GREG GAGNE Westminster College JOHN WILEY & SONS, INC, New York / Chichester / Weinheim / Brisbane / Singapore / Toronto ACQUISITIONS EDITOR Paul Crockett SENIOR MARKETING MANAGER Katherine Hepburn SENIOR PRODUCTION EDITOR Ken Santor COVER DESIGNER Madelyn Lesure COVER ART Susan E. Cyr SENIOR ILLUSTRATION COORDINATOR Anna Melhorn This book was set in Palatino by Abraham Silberschatz and printed and bound by Courier-Westford. The cover was printed by Phoenix Color Corporation. This book is printed on acid-free paper. The paper in this book was manufactured by a mill whose forest manage- ment programs include sustained yield harvesting of its timberlands. Sustained yield harvesting principles ensure that the numbers of trees cut each year does not exceed the amount of new growth. Copyright O 2002 John Wiley & Sons, Inc. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without either the prior written permis- sion of the Publisher, or authorization through payment of the appropriate per- copy fee to the Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, (508) 750-8400, fax (508) 750-4470. Requests to the Publisher for permis- sion should be addressed to the Permissions Department, John Wiley & Sons, Inc., 605 Third Avenue, New York, NY 10158-0012, (212) 850-6011, fax (212) 850- ISBN 0-471-41743-2 Printed in the United States of America PREFACE Operating systems are an essential part of any computer system. -
Askaneli Wines
ASKANELI't; BROTHERS 1880 From the very beginning, we decided to not spare money or efforts on using the most current technologies and inviting the best industry professionals with international work ex- perience. It is extremely important for me to be involved in the creation of the modern history of Georgian winemaking. Our country prides with its huge range of endemic grapes, many of which have been lost or simply forgotten. Revival of ancient varieties has become one of the important components for our development and we are continuously working a lot in this direction. We cherish traditions, but don’t fear experimenting, searching for new tastes and imple- menting new technologies. Thanks to this approach, we have created new wines from smaller vineyards that have unique terroir. Contributing to the global winemaking, yet step by step we create our signature style. We want our wines to be exceptional and recognizable, to have individuality and certainly the Georgian spirit. Constant development and quality growth has remained the cornerstone over the 20 years Gocha Chkhaidze of existence for Askaneli Brothers company. President of Askaneli Brothers Askaneli Brothers started in the village Askana in the region of Guria west Georgia near the Black Sea. It is interestingly to note, that even the name of the village is related to the activities of Askaneli since the son of Aeneas descendant of Dionysus was called Ascanius. Legend would have been just a good story if not for the great grandfather of the Askaneli’s, Anthimoz Chkhaidze. There in the winery vault built by him lays a pitcher dated 1880. -
Normal UI Decision Form
IOWA WORKFORCE DEVELOPMENT Appeal Number: 04A-UI-10334-ET Unemployment Insurance Appeals Section OC 04-04-04 R 02 1000 East Grand—Des Moines, Iowa 50319 Claimant: Respondent (6) DECISION OF THE ADMINISTRATIVE LAW JUDGE 68-0157 (7-97) – 3091078 - EI This Decision Shall Become Final, unless within fifteen (15) days from the date below, you or any interested party appeal to the Employment Appeal Board by submitting either a signed letter or a signed written Notice of Appeal, directly to the Employment Appeal Board, 2nd Floor— Lucas Building, Des Moines, Iowa 50319. JUSTINE SHRIVER 815½ CRAWFORD AVENUE The appeal period will be extended to the next business day if the last day to appeal falls on a weekend or a legal AMES IA 50010 holiday. STATE CLEARLY 1. The name, address and social security number of the claimant. 2. A reference to the decision from which the appeal is taken. VILLAGE INN/BAKERS SQUARE 3. That an appeal from such decision is being made and VICORP RESTAURANT such appeal is signed. C /O EMPLOYERS UNITY INC 4. The grounds upon which such appeal is based. P O BOX 749 YOU MAY REPRESENT yourself in this appeal or you may ARVADA CO 80006 obtain a lawyer or other interested party to do so provided there is no expense to Workforce Development. If you wish to be represented by a lawyer, you may obtain the services of either a private attorney or one whose services are paid for with public funds. It is important that you file your claim as directed, while this appeal is pending, to protect your continuing right to benefits. -
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections
FRIDAY IFTAR BUFFET MENU Starters Honey and Jam Selections, Butter, Home-Made Clotted Cream, Tahini and Molasses, Lux Medjool Dates, Dried Apricots, Mulberries, Figs and Cranberries, Turkish Spicy Sausage with Walnut, Dried Layers of Fruit Pulp, Almond, Hazelnut, Walnut, Sultan's Grape, Halva Selection Olives “Bodrum Kırma” Olive ,”Bodrum Kalamata” Olive , ”Bodrum Kalamata” Black Olive ,”Bodrum Çizik” Special Olive, ”Arbequina” Olive Cold Buffet Lentil Meatballs With Pomegranate Syrup, Hummus, Babagannus, Kıssır, ‘’Muhammara’’, Traditional ‘’Ayran Aşı’’ Soup, “Acılı Ezme” Hot and Spicy Tomato Paste, “Piyaz” White Beans Vinaigrette, Fried Vegetables With Tomato Sauce, Vine Leaves Stuffed With Cherry, Dried Eggplants Stuffed With Meat, “Circassian” Chicken with Walnut, “Çılbır” Yoghurt with Quail Egg, Artichoke Cooked With Olive Oil, Green Beans in Olive Oil, ”Lakerda”, Marinated Sardine, Dried Mackerel Salad Bar Tomato, Cucumber, Rocket Salad, Roman Lettuce, Polo and Lolo Rosso, Iceberg Salad, Masculine Salad, Fresh Garden Greens Salad With Carrot, Red Cabbage Salad, Shepherds Salad With “Tulum” Cheese Soup Station Traditional Spicy ’’Ezogelin’’ Soup With Red Lentil Traditional ‘’Lebeniye ‘’ Soup Hot Buffet Grilled Sea Bass With Baked Root Vegetables , “Hünkar Beğendi”, Turkish Ravioli “Kayseri Mantı”, “Ballı Mahmudiye” With Orzo Pilaff, “Terkib-i Çeşidiyye” Baked Lamb With Plum, Apple and Apricot, “Karnıyarık” Eggplant With Minced Meat Casserole Seasonal Vegetables , “Firik” Pilaff Pass Around Puff Pastry “Talaş Börek” , “Mini Lahmacun”