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The cost to serve the guest a portion or plate is still a basic ingredient in the search to properly price the menu. Portion costs and plate costs come from the price we pay for our products, the yield on the product, the recipe cost, and the portion size and cost. In addition, when we actually plate the food, any garnish or decorating of the plate that we use is an additional cost that somehow needs to be factored into the menu price. If the garnish is a piece of parsley, then the cost is insignificant, but if the garnish is a sauce, such as a coulis, that is skillfully used to decorate the plate, then the cost of food and labor must be considered.

Now you can insert some placeholder paragraphs. 9. In Photoshop, select the Horizontal Type tool and place it anywhere in the two paragraphs of body copy below the heading. Choose Select u All and press Ctrl+C (Windows) or Cmd+C (Mac). It s good to know that paragraphs in Photoshop are recognized by Dreamweaver, so you can get your text directly from the comp.

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Open a web-page le as you would an outline (see the preceding section), but set the le type to All Web Pages. Insert the text from the web page as you would a Word outline (in the Home tab, click Slides New Slide arrow Slides from Outline). Reuse slides from a Web presentation as you would from any other presentation (in the Home tab, click Slides New Slide arrow Reuse Slides).

Picking from the left to the right,as in Figure 3.2 a will create a Window (blue after Release 2007) that will highlight for modification all objects contained within it. Picking from right to left, as in Figure 3.2b will identify for modification all objects that touch the crossing line (green after Release 2007).

Although there are many potential challenges to reaching Level 3, the results help fund the expense and will ultimately far outweigh the cost. The organization that successfully transitions from Level 2 to Level 3 will achieve significant benefits. Information access in a Level 3 environment is uniform and widespread, and information processes are repeatable. Everyone understands the importance of data quality and follows best practices. As a result, reports and analysis delivers trustworthy results. Most important, all of this activity is aligned with organizational objectives, so everybody is moving the company in one direction rather than pursuing departmental-level success at the expense of others. At this level, organizations typically see dramatic efficiency improvements in functions that span multiple departments. It is now easy to spot overlaps and redundancy. For example, Level 3 companies will see more productive customer relationships, because they now have a total picture of the customer s affiliations with the organization. They develop more efficient supplier relationships, because they can analyze supplier activities across many functions, objectively identify the best overall performers, and negotiate discounts based on the company s total spend with each supplier. Marks & Spencer, a leading U.K. retailer of clothing, food, housewares, and financial services, serves 10 million customers a week in 300 stores and has a trading presence in 30 countries. Reaching Level 3 status helped this international retailer achieve savings of $2.25 million in labor efficiencies and $1.5 million in operational improvements. A word of caution: Level 3 can be limited if all you do is pave the cow paths. There must be some level of business process reengineering. That process is actually the beginnings of optimization, which leads into the next transition, to Level 4.

Let ( c Rdbe an open bounded set. The speed of sound a can be considered constant 2 in I if the motion of the air is sufficiently slow. Then the hyperbolic equation