DOCSLIB.ORG

IG01T00736.Pdf

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
IG01T00736.Pdf Dictionary of Leisure, Travel and Tourism third edition Specialist dictionaries Dictionary of Accounting 0 7475 6991 6 Dictionary of Agriculture 0 7136 7778 3 Dictionary of Banking and Finance 0 7136 7739 2 Dictionary of Business 0 7136 7918 2 Dictionary of Computing 0 7475 6622 4 Dictionary of Economics 0 7136 8203 5 Dictionary of Environment and Ecology 0 7475 7201 1 Dictionary of Food Science and Nutrition 0 7136 7784 8 Dictionary of Human Resources and Personnel Management 0 7136 8142 X Dictionary of Information and Library Management 0 7136 7591 8 Dictionary of Marketing 0 7475 6621 6 Dictionary of Media Studies 0 7136 7593 4 Dictionary of Medical Terms 0 7136 7603 5 Dictionary of Nursing 0 7475 6634 8 Dictionary of Politics and Government 0 7475 7220 8 Dictionary of Publishing and Printing 0 7136 7589 6 Dictionary of Science and Technology 0 7475 6620 8 Dictionary of Sports Science 0 7136 7785 6 Easier English™ titles Easier English Basic Dictionary 0 7475 6644 5 Easier English Basic Synonyms 0 7475 6979 7 Easier English Dictionary: Handy Pocket Edition 0 7475 6625 9 Easier English Intermediate Dictionary 0 7475 6989 4 Easier English Student Dictionary 0 7475 6624 0 English Thesaurus for Students 1 9016 5931 3 Check Your English Vocabulary workbooks Academic English 0 7475 6691 7 Business and Administration 0 7136 7916 6 Human Resources 0 7475 6997 5 Law 0 7136 7592 6 Living in the UK 0 7136 7914 X Medicine 0 7136 7590 X FCE + 0 7475 6981 9 IELTS 0 7136 7604 3 Phrasal Verbs and Idioms 0 7136 7805 4 TOEFL® 0 7475 6984 3 TOEIC 0 7136 7508 X Visit our website for full details of all our books: www.acblack.com Dictionary of Leisure, Travel and Tourism third edition A & C Black ț London Originally published by Peter Collin Publishing as Dictionary of Hotels, Tourism and Catering Management First published 1994, reprinted 1999 Second edition published 2001 Third edition published 2005, reprinted 2006 This electronic edition published 2011 Bloomsbury Publishers Plc, 36 Soho Square, London W1D 3QY www.bloomsbury.com www.acblack.com Copyright © P. H. Collin 1994, 2003 Copyright © A & C Black Publishers Ltd 2006 Copyright © Bloomsbury Publishing Plc, 2011 All rights reserved; no part of this publication may be reproduced, stored in a retrieval system or transmitted by any means electronic, digital, mechanical, photocopying or otherwise, without the prior written permission of the Publisher. No responsibility for loss caused to any individual or organisation acting or refraining from action as a result of the material in this publication can be accepted the Publisher or the authors. A CIP catalogue record for this book is available from the British Library Print ISBN: 978 0 7136 8545 9 Electronic ISBN: 978 1 4081 0212 1 Preface This dictionary aims to provide the basic vocabulary of terms used in the leisure, travel and tourism industries; the fields covered include catering (restaurants and kitchens), hotels and guesthouses, travel, insurance and health and safety, together with terms relating to general business, such as accounts, personnel etc. For this new edition of the dictionary we have expanded and edited the text to keep pace with changes in the industries. For example, readers will find terms related to food and drink (including different diets and types of coffee), ecotourism, extreme sports etc. At the same time, to make the dictionary more useful to students, we give phonetic transcriptions for all the headwords. The main words and phrases are defined in simple English and in some cases the definitions have been expanded by explanatory comments. We also give quotations from specialist magazines and other publications relating to the subjects. The supplements at the back give additional information. We are grateful to many people who have contributed to the work, in particular Joseph Armstrong and Hazel and David Curties who read the text and provided many valuable comments for the first edition. Also, many thanks to Marzena Przeczek for her invaluable contributions to the text. Pronunciation Guide The following symbols have been used to show the pronunciation of the main words in the dictionary. Stress is indicated by a main stress mark ( ) and a secondary stress mark ( ). Note that these are only guides, as the stress of the word changes according to its position in the sentence. Vowels Consonants back b buck ɑ harm d dead ɒ stop ðother ai type d jump aυ how f fare aiə hire gold aυə hour h head ɔ course j yellow ɔi annoy k cab ehead l leave eə fair m mix ei make n nil eυ go ŋ sing word p print i keep r rest i happy s save ə about ʃ shop i fit t take iə near tʃ change u annual θ theft u pool v value υ book w work υə tour x loch shut measure z zone A AA absenteeism bs ə ntiiz ə m AA /db(ə)l ei/ abbreviation ROAD TRAVEL absenteeism / ( ) | ( ) / noun Automobile Association BUSINESS the act of staying away from work AAA for no good reason AAA /trip(ə)l ei/ abbreviation ROAD ‘…absenteeism has since reduced and now TRAVEL American Automobile Association stands at 1.8%’ [Caterer & Hotelkeeper] AA rosette ei ei rəυzet ABTA AA rosette / | / noun CATER- ABTA /btə/ abbreviation Association of ING an award given by the AA to hotels and British Travel Agents abv restaurants serving high-quality food. Abbr abv abbreviation BEVERAGES alcohol by AAR (NOTE: The AA awards an establish- volume ment between one and five rosettes, Academy of Culinary Arts əkdəmi Academy of Culinary Arts / | depending on the quality of its food and əv klin(ə)ri ɑts/ noun CATERING an service.) association of chefs, restaurant managers abattoir abattoir /bətwɑ/ noun a place where and their suppliers, whose aim is to raise animals are slaughtered for their meat standards in food, cooking and service. Abbr abbey bi ACA abbey / / noun a Christian religious accelerated freeze-drying ək accelerated freeze-drying /| establishment for monks or nuns, consisting seləreitid friz draiiŋ of living quarters and other buildings / noun CATERING a method of preserving food by heating it for a grouped round a church short time, then freezing it rapidly and dry- COMMENT: In Great Britain, abbeys were ing it in a vacuum. Abbr AFD abolished in the 16th century at the Refor- accept əksept mation, but some abbey churches remain accept / | / verb to take something in use (such as Westminster Abbey); oth- which is being offered ć ‘All major credit ers became ruins (such as Fountains cards accepted.’ ć Do you accept payment by Abbey); others were converted into private cheque? houses (such as Lacock Abbey). access /kses/ noun a way of getting to a aboard əbɔd ć ć aboard / | / adverb on a ship The place The concert hall has access for passengers went aboard at 10 p.m. ć When wheelchairs. accessibility əksesibiliti the ship docked, customs officers came accessibility / | | / noun the aboard to inspect the cargo. ˽ all aboard! condition of a place or a facility, judged by everyone come onto the ship, please! whether it is easy for people, especially dis- above the line əbv ðə lain abled people, to reach it or use it above the line / | / adjective accessible əksesib ə l 1. BUSINESS referring to income and expend- accessible / | ( ) / adjective 1. iture before tax 2. MARKETING advertising easy to enter or to reach 2. suitable or spe- that has to be paid for and the cost of which cially adapted for disabled people accessible room əksesib ə l rum includes a commission paid to an advertising accessible room / | ( ) / agency. Compare below-the-line advertis- noun a room with special facilities for disa- ing bled people accident aboyeur ksid ə nt bɔi accident / ( ) / noun an unpleas- aboyeur / | / noun CATERING the ant event which happens suddenly and harms person in the kitchen at a restaurant who someone’s health ć Accidents usually hap- shouts the order from the waiter to the chefs, pen when people are tired or not concentrat- and pins the waiter’s written order on a hook ing on what they are doing. ˽ the airline has relating to a particular table. Also called a good accident record the airline has had announcer few accidents, compared with other airlines abroad əbrɔd abroad / | / adverb in or to another ˽ to have an accident to crash, to hit some- country ć The chairman is abroad on busi- thing ć He had an accident as he was driving ness. ć We are going abroad on holiday. to the hotel. accident insurance 2 accident insurance ksid ə nt in accident insurance / ( ) | breakages and deposited the balance in your ʃυərəns/ noun FINANCE insurance that will current account. ć I am submitting the claim pay if an accident takes place for damages in accordance with the advice accolade /kəleid/ noun an award given of our solicitors. accordingly əkɔdiŋli to someone as a sign of praise ć She received accordingly / | / adverb in agree- the highest accolade the association could ment with what has been decided ć We have give. ı Little Gem, ribbon received your letter and have altered the res- ‘…there are 76 Blue Ribbon winners and 40 win- ervations accordingly. according to əkɔdiŋ tu ners of the Little Gem – the highest accolade for according to / | / preposition guest accommodation’ [Caterer & Hotelkeeper] as somebody says or writes ć According to accommodate əkɒmədeit accommodate / | / verb to pro- the leaflet, the tour should leave the central vide lodging for someone ć The hostel can station at 10.30. ć The air conditioning sys- accommodate groups of up to fifty hikers.
Load more

Recommended publications
  • Pacific Cod (Gadus Macrocephalus) in Puget Sound and Adjacent Waters: Biology and Stock Assessment
    State of Washington Department of Fisheries PACIFIC COD (GADUS MACROCEPHALUS) IN PUGET SOUND AND ADJACENT WATERS: BIOLOGY AND STOCK ASSESSMENT BY WAYNE A. PALSSON FISH BIOLOGIST DECEMBER 1990 Technical Report Number: 112 State of Washington DEPARTMENT OF FISHERIES TECHNICAL REPORT NO. 112 Pacific Cod (Gadus macrocephalus) in Puget Sound and Adjacent Waters: Biology and Stock Assessment by Wayne A. Palsson Fish Biologist Booth Gardner Governor December 1990 ABSTRACT A stock assessment of Pacific cod was undertaken for Puget Sound. The biology of Pacific cod was reviewed to provide insights into stock structure and population dynamics. Tagging data for Puget Sound revealed that three stocks exist: a stock in the Gulf-Bellingham and San Juan Island Regions, a stock in the Strait of Juan de Fuca and Port Townsend Bay, and a stock south of Admiralty Inlet. Catch data showed that periods of high catches alternate with periods of low catches. Six of these cycles were observed since 1942 with a peak catch of 3.5 million pounds in 1980. Catches in recent years have been below the last ten-year average of 2.5 million pounds per year. Catch patterns differed among regions. The Gulf-Bellingham Management Region typically produced over half of the catch of Pacific cod during a year. Catch rates from trawl and recreational fisheries were used as an index of abundance to assess stock condition. Catch rates in most regions and fisheries were lower in the 1980s than in the 1970s, but catch rates have been stable until 1990 in the Gulf­ Bellingham Region. Catch rates for fisheries in the eastern portion of the western stock have declined, especially for the Port Townsend area.
    [Show full text]
  • Industry Trade Toolkit
    FOR INDUSTRY USE ONLY For further information or to give feedback on this guide, contact: Seafood Scotland t. +44 (0) 131 557 9344 e. [email protected] w. www.seafoodscotland.org Scottish Salmon Producers Organisation t. +44 (0) 1738 587 000 TRADE TOOLKIT e. [email protected] w. www.scottishsalmon.co.uk FOR THE SCOTTISH SEAFOOD INDUSTRY Label Rouge Scottish Salmon t. +33 (0) 141 02 85 03 e. [email protected] w. www.saumonecossais.com Scotland Food & Drink t. +33 (0) 131 335 0940 e. [email protected] w. www.scotlandfoodanddrink.org Scottish Development International Douglas McCheyne t. +33 (0) 141 228 2960 e. [email protected] @SeafoodfromScot Seafood from Scotland Edition 01 June 2016 C M Cutter Artwork Approval Y K Job number: AS00222 Client: SFD Job description: Toolkit Cover Manager: Yvonne Artwork proof amend by: Dominic Designer: Dawn Proof number: 2 Artwork created by: Karen Date: 24/05/16 This toolkit is for industry use only. It is not for use with buyers or consumers. For a list of all marketing materials that can be used with consumers, see page 10. Contents 02 A guide to this booklet 03 Brand model 04 Scotland – A Land of Food and Drink branding 06 Seafood from Scotland and Scottish Salmon brands 08 Key strengths and benefits 10 Seafood from Scotland marketing and communications 16 Shellfish sub brand 18 Salmon sub brand 20 Whitefish sub brand 22 Oil-rich fish sub brand What is this toolkit for? This toolkit has been designed to help you and others in the industry to communicate the same strengths and unique selling points that make the Scottish seafood industry, its people and products distinctive.
    [Show full text]
  • Any 2008 Introduccio De La Mel Idiomes.Pdf
    Landschaften, Ruhe, Feinsandstrände mit Paesaggi, quiete, spiagge con sabbia fine e acque klarstem Wasser, Höhlen, Taules und Talaiots trasparenti, grotte, taules e talaiots. Questi sono (Megalithbauten). Dies sind nur einige der Dinge, alcuni degli elementi che rendono Minorca in un’isola die aus Menorca eine einzigartige Insel mit eigener unica, dotata di personalità propria e con una magia Persönlichkeit und einem Charme machen, der che fa innamorare tanto i turisti quanto gli abitanti. Landscapes, tranquillity, fine sandy beaches, translucent water, and the Bronze Age Touristen und Ansässige in seinen Bann schlägt. megaliths known as taules and talaiots: these are some of the elements that make Ma vi è un altro modo di scoprire quest’isola, Minorca a unique island, with its own distinctive personality and with a charm that Eine andere Möglichkeit, diese Insel ed è attraverso i suoi cibi tradizionali. Provare captivates both tourists and residents alike. zu entdecken, sind ihre traditionellen una porzione di formaggio Mahón-Menorca o Nahrungsmittel. Ein Stück Mahón- gli insaccati tipici, come la soppressata o la Menorca-Käse oder die typischen Würste carn-i-xulla, degustare un bicchiere di vino However, another way to discover at this island is through its locale o bere un cicchetto di gin di Minorca, wie Sobrassada (Paprika-Mettwurst) und e mangiare un pastisset o un carquinyol, sono traditional foods. Sampling a bite of Mahón-Menorca cheese or of Carn-i-Xulla (Fleisch-Speck-Wurst), ein Glas modi diversi di conoscere questa terra. Landwein oder ein Schluck Menorca-Gin, the typical cold meats (such as sobrassada or carn-i-xulla), taking eine Pastete oder ein Mandelkeks sind andere Minorca è un’isola piccola, ma con una forte a glass of the local wine or Minorcan gin, and finishing off with a Arten, dieses Land kennen zu lernen.
    [Show full text]
  • LAS VEGAS PRODUCT CATALOG INGREDIENTS Full Page Ad for FINE PASTRY 11”X 8.5”
    PRODUCT CATALOG LAS VEGAS chefswarehouse.com BAKING AND PASTRY FROZEN/RTB BREAD ...................12 BEVERAGES, GOAT CHEESE ............................21 CONDIMENTS BAKING JAM ..............................4 PIZZA SHELLS ...............................12 COFFEE AND TEA GOUDA.......................................21 AND JAMS TORTILLAS/WRAPS ......................12 HAVARTI.......................................22 BAKING MIXES ............................4 BAR MIXERS ................................17 CHUTNEY ....................................25 WRAPPERS ..................................12 JACK CHEESE .............................22 BAKING SUPPLIES .......................4 BITTERS .........................................17 GLAZES AND DEMI-GLAZES .......25 BROWNIES ..................................12 MASCARPONE ...........................22 COLORANTS ...............................4 CORDIAL ....................................17 KETCHUP .....................................25 CAKES ASSORTED ......................12 MISCELLANEOUS ........................22 CROISSANTS ...............................4 JUICE ...........................................17 MAYO ..........................................25 TARTS ...........................................13 MOUNTAIN STYLE ........................22 DÉCOR ........................................4 MISCELLANEOUS ........................17 MUSTARD ....................................25 COULIS ........................................13 MOZZARELLA ..............................22 EXTRACTS ....................................6
    [Show full text]
  • Atlantic Cod (Gadus Morhua) Off Newfoundland and Labrador Determined from Genetic Variation
    COSEWIC Assessment and Update Status Report on the Atlantic Cod Gadus morhua Newfoundland and Labrador population Laurentian North population Maritimes population Arctic population in Canada Newfoundland and Labrador population - Endangered Laurentian North population - Threatened Maritimes population - Special Concern Arctic population - Special Concern 2003 COSEWIC COSEPAC COMMITTEE ON THE STATUS OF COMITÉ SUR LA SITUATION ENDANGERED WILDLIFE DES ESPÈCES EN PÉRIL IN CANADA AU CANADA COSEWIC status reports are working documents used in assigning the status of wildlife species suspected of being at risk. This report may be cited as follows: COSEWIC 2003. COSEWIC assessment and update status report on the Atlantic cod Gadus morhua in Canada. Committee on the Status of Endangered Wildlife in Canada. Ottawa. xi + 76 pp. Production note: COSEWIC would like to acknowledge Jeffrey A. Hutchings for writing the update status report on the Atlantic cod Gadus morhua, prepared under contract with Environment Canada. For additional copies contact: COSEWIC Secretariat c/o Canadian Wildlife Service Environment Canada Ottawa, ON K1A 0H3 Tel.: (819) 997-4991 / (819) 953-3215 Fax: (819) 994-3684 E-mail: COSEWIC/[email protected] http://www.cosewic.gc.ca Également disponible en français sous le titre Rapport du COSEPAC sur la situation de la morue franche (Gadus morhua) au Canada Cover illustration: Atlantic Cod — Line drawing of Atlantic cod Gadus morhua by H.L. Todd. Image reproduced with permission from the Smithsonian Institution, NMNH, Division of Fishes. Her Majesty the Queen in Right of Canada, 2003 Catalogue No.CW69-14/311-2003-IN ISBN 0-662-34309-3 Recycled paper COSEWIC Assessment Summary Assessment summary — May 2003 Common name Atlantic cod (Newfoundland and Labrador population) Scientific name Gadus morhua Status Endangered Reason for designation Cod in the inshore and offshore waters of Labrador and northeastern Newfoundland, including Grand Bank, having declined 97% since the early 1970s and more than 99% since the early 1960s, are now at historically low levels.
    [Show full text]
  • Pacific Cod (<I>Gadus Macrocephalus</I>) As A
    University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Publications, Agencies and Staff of the U.S. Department of Commerce U.S. Department of Commerce 2012 Pacific cod (Gadus macrocephalus) as a paleothermometer: otolith oxygen isotope reconstruction Catherine F. West University of Maine - Main, [email protected] Stephen Wischniowski International Pacific Halibut Commission, [email protected] Christopher Johnston NOAA, [email protected] Follow this and additional works at: https://digitalcommons.unl.edu/usdeptcommercepub Part of the Environmental Sciences Commons West, Catherine F.; Wischniowski, Stephen; and Johnston, Christopher, "Pacific cod (Gadus macrocephalus) as a paleothermometer: otolith oxygen isotope reconstruction" (2012). Publications, Agencies and Staff of the U.S. Department of Commerce. 423. https://digitalcommons.unl.edu/usdeptcommercepub/423 This Article is brought to you for free and open access by the U.S. Department of Commerce at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Publications, Agencies and Staff of the U.S. Department of Commerce by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Journal of Archaeological Science 39 (2012) 3277e3283 Contents lists available at SciVerse ScienceDirect Journal of Archaeological Science journal homepage: http://www.elsevier.com/locate/jas Pacific cod (Gadus macrocephalus) as a paleothermometer: otolith oxygen isotope reconstruction Catherine F. West a,*, Stephen
    [Show full text]
  • Supplementary Materials
    Experiment 1 Accidentally the young woman snubbed the acquaintance/*vinegar… Accidentally the young woman packed the vinegar/*acquaintance… After clearing the table at the diner the busboy thanked the cook/*pots… After clearing the table at the diner the busboy rinsed the pots/*cook… After feeding the infant the parent burped the tot/*cloth… After feeding the infant the parent unbuttoned the cloth/*tot… After getting his last card the high roller deceived the gambler/*money… After getting his last card the high roller hurled the money/*gambler… After heavy snowfalls in winter the old man thanked the groundskeeper/*stairs… After heavy snowfalls in winter the old man salted the stairs/*groundskeeper… After her son left for boarding school the mother praised the lad/*toys… After her son left for boarding school the mother stored his toys/*lad… After his daughter left the church the priest shunned the boyfriend/*tradition… After his daughter left the church the priest reiterated the tradition/*boyfriend… After much deliberation the university president appointed the director/*campus… After much deliberation the university president expanded the campus/*director… After school was out for the day the janitor insulted the superintendent/*cafeteria… After school was out for the day the janitor mopped the cafeteria/*superintendent… After she had been married for five years the woman divorced the deadbeat/*post… After she had been married for five years the woman resumed the post/*deadbeat… After soccer practice was over the player invited the teammate/*decision…
    [Show full text]
  • Product Catalog Table of Contents
    Product Catalog Navigation: ctrl+F (find), type in keyword Table of Contents or click on an item below. Product classses listed alphabetically. CLASS PAGE CLASS PAGE CLASS PAGE BAGEL BASE MIX 1 DAIRY - BLEND 6 MOLD INHIBITORS 9 BAGELS - PAR BAKED 18 DAIRY - FROZEN 18 MOUSSE 4 BAGELS - PROOF N BAKE 13 DAIRY - LIQUID 22 MUFFIN MIX - FLAVORED 10 BAGS - PAPER 18 DAIRY - REFRIGERATED 21 MUFFIN MIX - LOW FAT 10 BAGS - POLY 18 DAIRY - WHEY 6 MUFFIN MIX - PLAIN 10 BAGS - WAX 18 DANISH - UNBAKED 14 MUFFINS - BAKED 17 BAKLAVA 15 DANISH BASE 6 MUFFINS - UNBAKED 16 BISCUIT MIX / SCONE MIX 1 DANISH FILLING / POUCH PACKS 22 NAPKINS 20 BOX - WHITE CHIP 19 DANISH FILLINGS - PAILS 23 NUGGET - GUMBIT 10 BOXES - CORRUGATED 19 DANISH MIX 3 NUTS 10 BOXES - WINDOW 19 DECORATIONS 22 ORGANIC FLOUR 8 BREAD - PROOF N BAKE 13 DOILLIES 20 OTHER - FORTE GANACHE CHIP 21 BREAD BASE 2 DONUT - FRENCH MIX 7 PADS 20 BREAD MIX 2 DONUT - FRENCH THAW N SERVE 17 PAN GREASE 30 BREADING / SEASONING 2 DONUT BASE 7 PAN LINERS 20 BROWNIE - THAW N SELL 13 DONUT BASE - FLAVORED 7 PIE - FILLINGS (DRY) 7 BROWNIE MIX 2 DONUT CAKE MIX - FLAVORED 6 PIE BASE 10 BUTTER 18 DONUT CAKE MIX - SEASONAL 6 PIE FILLINGS 28 CAKE - THAW N FINISH 13 DONUT CAKE - THAW N SELL 15 PIE FILLINGS - NO SUGAR ADDED 30 CAKE BASE 3 DONUT CAKE MIX - VANILLA 6 PIE FILLINGS - PREMIUM 30 CAKE CIRCLES 20 DONUT FILLINGS - DRY 7 PIE SHELLS - RAW 16 CAKE DECORATING - COLORING 1 DONUT FILLINGS - PAILS 24 PIES 16 CAKE DECORATING - PIPING JEL 1 DONUT MIX - YEAST RAISED 6 POLY BAGS 18 CAKE DECORATING - SUPPLIES 1 DONUT
    [Show full text]
  • [email protected]
    Scottish Ark of Taste Foods 1. Beremeal 16. Artisan Scottish Crowdie 29. Shetland Goose 2. North Ronaldsay Sheep 17. Original Fresh Blood 30. Native Bred Aberdeen 3. Wild Scottish Juniper Scots Black Pudding Angus 4. Shetland Black Potato 18. Traditional Finnan Haddie 31. Prestonfield Rhubarb 5. Shetland Cabbage 19. Original Arbroath Smokie 32. Native Scottish Goat 6. Native Shetland Sheep 20. Ayrshire Farmhouse 33. Mr Little’s Yetholm Gypsy Cheese Potato 7. Reestit Mutton 21. Fife Farmhouse Cheese 34. Mountain Hare 8. Shetland Kye (cattle) 22. Anster Farmhouse 35. Highland Burgundy Red 9. Peasemeal Cheese Potato 10. Musselburgh Leek 23. Pepper Dulse 36. Isle of Colonsay Wild 11. British Red Grouse 24. Native Black Bees Flower Honey 12. Dulse 25. Scots Dumpy 37. Original Belted Galloway 13. Boreray Sheep Cattle 26. Scots Grey 14. Soay Sheep 38. Salt Herring 27. Shetland Duck 15. Isle of Skye Sea Salt 39. Traditional Ayrshire 28. Shetland Hen Dunlop Andrew Abraham’s Honey photo: © w.barrie Fife Farmhouse Cheese St Andrews Farmhouse Cheese Co photo: © w.barrie Ayrshire Farmhouse Cheese photo: © w.barrie Traditional Ayrshire Dunlop photo: © w.barrie Scottish Artisan Crowdie, Dunlop Dairy photo: © w.barrie Native Bred Aberdeen Angus: Dunlouise (pictured) & Hardiesmill photo: © j.soutar Original Belted Galloway, Mochrum Herd. Photo. Scottish Farmer Shetland Kye, Ronnie Eunson photo: © w.barrie Original Fresh Blood Scots Black Pudding from Tullochs of Paisley & John Lawson, West Lothian photo: © w.barrie Native Shetland Sheep, Richard Briggs
    [Show full text]
  • Day Delegate Package
    DAY DELEGATE PACKAGE ONE Whether you are looking to provide simple coffee & shortbread, or something more unusual, Edinburgh Zoo can offer a wide range of options to revive & refresh your delegates, and to help them stay alert & energized throughout the day. Conference Package would normally include 3 breaks: Registration Select from our menu options Tea, Coffee & Scones preserves Afternoon Mid-Morning Tea, Coffee & Homebakes Tea, Coffee & Shortbread Please view our Refreshment upgrades for a selection of options available, to indulge & delight your delegates Lunch DAY DELEGATE PACKAGE ONE £35.00 inc vat Finger Food Lunch Options Menu 2 Menu 3 Our Finger Food menus offer a Assorted Selection of Sandwiches Assorted Selection of Sandwiches selection of fresh fish, meat & on Flavoured Breads & Baguettes on Flavoured Breads vegetarian bites, suitable for any time of day. This is normally served as a Scottish Salmon Kebabs, Tandoori Chicken Yakatori Skewers standing option, offering guests a Marinade, Yogurt & Mint Dip ~ chance to do some networking. ~ Kidney Bean & Lime Quesedillas Haggis Bon Bons, Arran ~ Mustard Mayo Thai Style Fish Cakes, Chilli Menu 1 ~ Dipping Sauce Smoked Applewood Cheese & ~ Assorted Selection of Sandwiches Leek Tartlets Chocolate Chip & Orange Loaf on Flavoured Breads ~ ~ Lemon Drizzle Syrup Cake Fresh Fruit Platter Oven Baked Sausage Rolls, ~ Topped with Poppy Seeds Fresh Fruit Platter Please select from our Buffet ~ style menus as part of the Mini Pizzettes, Tomato, Basil DD package & Mozzarella ~ Smoked Haddock &
    [Show full text]
  • Fishmonger Practice Display and Merchandising
    Fishmonger Practice DISPLAY AND MERCHANDISING Draft Materials This is a typescript from the 1989 Training Manual developed by Seafish. The manual will be updated later in 2018, and until then this typescript will be made available to potential users. The contents of this file remain the intellectual property of the Sae Fish Industry Authority. General Objective: On completion of this training programme trainees will be able to apply basic display and merchandising principles in order to create effective displays of fish and fish products. Session Outline Session Title Time Indicator 1. Scope and purpose of display 1.0 hour 2. Display communication 1.0 hour 3. Product display properties 2.0 hours 4. Display equipment and accessories 3.5 hours 5. Product arrangement 5.0 hours 6. Display maintenance 1.5 hours Total Time Indicator 14.0 hours Contents Page TRAINER’S GUIDE Benefits of systematic training 1 Guide to the manual 2 How to design a training session 7 Setting objectives 9 Use of questions in training 10 Correction coaching 12 SESSION OUTLINES 1. Scope and purpose of display 14 Information sheets 23 2. Display communication 41 Information sheets 49 3. Product display properties 68 Information sheets 87 4. Display equipment and accessories 117 Information sheets 186 5. Product arrangement 224 Information sheets 255 6. Display maintenance 304 Information sheets 331 VISUAL AIDS ADDITIONAL TRAINING RESOURCES 338 Benefits of systematic training This instructor’s manual has been designed to assist the on-the-job training of staff employed in fish retail establishments. Below are listed some of the benefits which can be obtained by following a programme of systematic training.
    [Show full text]
  • Materials for a Rejang-Indonesian-English Dictionary
    PACIFIC LING U1STICS Series D - No. 58 MATERIALS FOR A REJANG - INDONESIAN - ENGLISH DICTIONARY collected by M.A. Jaspan With a fragmentary sketch of the . Rejang language by W. Aichele, and a preface and additional annotations by P. Voorhoeve (MATERIALS IN LANGUAGES OF INDONESIA, No. 27) W.A.L. Stokhof, Series Editor Department of Linguistics Research School of Pacific Studies THE AUSTRALIAN NATIONAL UNIVERSITY Jaspan, M.A. editor. Materials for a Rejang-Indonesian-English dictionary. D-58, x + 172 pages. Pacific Linguistics, The Australian National University, 1984. DOI:10.15144/PL-D58.cover ©1984 Pacific Linguistics and/or the author(s). Online edition licensed 2015 CC BY-SA 4.0, with permission of PL. A sealang.net/CRCL initiative. PACIFIC LINGUISTICS is issued through the Linguistic Circle of Canberra and consists of four series: SERIES A - Occasional Papers SERIES B - Monographs SERIES C - Books SERIES D - Special Publications EDITOR: S.A. Wurm ASSOCIATE EDITORS: D.C. Laycock, C.L. Voorhoeve, D.T. Tryon, T.E. Dutton EDITORIAL ADVISERS: B.W. Bender K.A. McElhanon University of Hawaii University of Texas David Bradley H.P. McKaughan La Trobe University University of Hawaii A. Capell P. MUhlhiiusler University of Sydney Linacre College, Oxford Michael G. Clyne G.N. O'Grady Monash University University of Victoria, B.C. S.H. Elbert A.K. Pawley University of Hawaii University of Auckland K.J. Franklin K.L. Pike University of Michigan; Summer Institute of Linguistics Summer Institute of Linguistics W.W. Glover E.C. Polome Summer Institute of Linguistics University of Texas G.W. Grace Malcolm Ross University of Hawaii University of Papua New Guinea M.A.K.
    [Show full text]