...Designer fashion chain Ted Baker has weathered the tough economy to deliver robust rises in sales and profits. The company has reaped the benefits of a global expansion programme, as fellow retailers in the UK feel the pressure from the ongoing squeeze on consumer spending during a double-dip recession. Ted Baker - which started as a shirt store in Glasgow in 1988 - has recently opened new stores in Tokyo and on Fifth Avenue, New York. The chain, which has now 179 stores in the UK including concessions, said retail sales were up 15.4 per cent in the 28 weeks to August 11. The upbeat performance implies like-for-like sales growth of around 3 per cent. The group also revealed a 10.4 per cent increase in underlying pre-tax profits to £9.4million in the half-year period as total revenues rose to £118.6million from £102.8million. Founder and chief executive Ray Kelvin said: 'We have delivered good results in a challenging environment while making important investments for the long term development of the brand.' The group said UK and European retail sales rose 8 per cent to £74.7million, while the U.S. saw growth of 53 per cent to $25.6million (£15.9million). Women’s wear was a strong performer with sales up 24.5 per cent at £66.1million, representing 55.7 per cent of total sales, although more women’s wear space was added in the period. Menswear sales were up 5.7 per cent to £52.5million. In 2015, Ted Baker has released a positive trading update today, with...
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...CHET BAKER BY: SAEED ALMESAFRI Chesney Henry "Chet" Baker, Jr. was an outstanding American jazz trumpeter, flugelhornist and a vocalist who gained fame during the early fifties. Though he was a talented performer, his talent and life was destroyed by the evil of drugs. Chet Baker was born on December 23, 1929 on a farm on the outskirts of Yale, Oklahoma. Later, shifted to Los Angeles with his parents at the age of 10. Baker, who was privileged with a musical family background enters the musical world when he was a kid. He marks his entrance to the world of music by joining the church choir team. He was introduced to playing trombone by his father who himself was a professional guitar player. Not to mention that his mother was also a very talented pianist. At the age of 13, Baker makes a significant mark in his musical career by replacing the trombone with a trumpet due to the fact that the trombone being huge. Even though Baker received musical education at Glendale Junior High School, he left school at the age of 16 to join the United States Army where and joined the army band. In his transition period, he left the army in 1948 and attended El Camino College in Los Angeles where he studied theory and harmony. But he was dropped out again and joined the army again in 1950. The he became a member of the sixth army band at the Presidio in San Francisco. At this point in his life Baker was into Jazz music. He became a huge fan of Miles Davis and soon he was into the...
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...Josephine Baker is a dynamic revolutionary performer, movie star, fashion icon, hero of the French Resistance, humanitarian, and a mother of twelve adopted children of various ethnicities. And importantly she is a legacy of imagery and symbolism. From the start, the African American Josephine Baker, was a survivor. Far from the glitter and gaiety that characterized her beloved Paris, Baker’s beginnings were harsh and difficult. Born in the slums of St. Louis, Missouri in 1906, she grew up sleeping in cardboard shelters and scavenging for food in garbage cans. At the age of eight Baker was hired out to a white woman as a maid. She was forced to sleep in the coal cellar with a pet dog and was scalded on the hands when she used too much soap in laundry. She also witnessed the cruel East St. Louis race riot of 1917. She left school early for her age and was performing professionally at the age of thirteen. She left her parents’ house and got a job as a waitress until she encountered a group of performers called the Jones Family Band, that led her to her first stage debut at the Booker T. Washington Theatre, a black vaudeville house in St. Louis. By the age of eighteen, she was out of Missouri, had been discovered in New York and was performing with numerous troupes in various stage productions. She performed on Broadway in 1922, Shuffle Along and appeared as a star by 1924 in Chocolate Dandies. For a city that was bursting with spirit and rhythm of jazz, Baker was a perfect match...
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...Mary Baker Eddy Did you know that Mary Baker Eddy had a telephone installed in her coffin so that she could call the church when she was resurrected? (Lectures) Christian Science followers don’t believe in doctors or medicine and they worship Mary Baker Eddy. These are a few of the rumors that have been propagated by ignorant people that never took the time to research what Christian Science is about. I was one of these people prior to this class. In the following pages we will take a look at the truth behind Mary Baker Eddy, her life and how this has affected my spiritual growth. First of all I would like to talk about how I came to pick Mary Baker Eddy as my choice of topics for my final paper. I was first introduced to Christian Science and Mary Baker Eddy when I was around ten years old. My grandmother was involved in the church and I remember attending Sunday school and reading the Bible. The only other thing I remember from that time is that they sung old boring hymns and it was confusing because the Bible they read from had a lot of thee and thou references. There were pictures on the wall of Jesus, a church, and a picture of a lady that turned out to be Mary Baker Eddy. Throughout my life I witnessed my grandmother praying or reading out of the Bible. She never explained to me why she was doing this or I was just to self absorbed in my own life to show any interest. What stands out most to me is when my grandmother found out she had cancer and wouldn’t except any help...
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...St. Honoré Bakery Marketing Plan I - Business Mission Statement: Our commitment to excellence in the craft and artistry of baking enables us to deliver high quality products that look superb, delight the customer and make celebration a moment to cherish. Our goal is to generate satisfaction so that at least 60% of our customer base is repeat business and to provide quality product at reasonable prices with exemplary services. Our business offer best quality assortment of great-tasting bread and pastry and related beverages products. We also want to become the favorite bakery shop in the town in which we operates. This will be accomplished by serving a variety of delicious and generously portioned our products at moderate prices. Our customer will be served by friendly & knowledgeable people that are dedicated to provide excellent-customer service. II- Situation Analysis Industry Analysis - baking industry Baking has grown over the last century in the Philippines, from a relatively small industry to a large, popular industry. Initially, the island featured mainly independent bakeries that serviced cities and towns and provided employment to the local people. Nowadays, chain bakeries have increased the number of bakeries in the Philippines and have also lowered the prices of bakery products. Due to the increased demand for bakery products from the population in the Philippines, the baking industry has grown, leading to it providing greater employment opportunities...
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...time of the day. The goal here is to make bakery product more available to consumer. “In France, with 340 visits per day opening, bakeries are among the busiest retail proximity businesses” (www.devenir-boulanger.com). Trend 2: What is " good for me " is in my bakery: Here, we are concerned about consumer’s health and well -being, today's consumers are looking for freshness, nutritional quality, food safety and simplicity. The industry is focusing only delivering edible product but they also expect it to participate actively in good consumer’s food habit. For instance, if you’re diabetic you can still order a birthday cake, because they can bake one with no sugar. Trend 3 : Design, perfect for collections and sublime taste agreements: The bakers, confectioners or chocolatiers in fact the industry professionals dare the amazing shapes, sustainable or ephemeral collections! It’s about turning food into: Art. The industry professionals concentrate all their effort on making their product more and more appealing for consumers. For example nowadays bakery don’t only make...
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...As heat travels trough, it transform batters and dough’s into baked goods with a firm and dry crust and softer centre”. Baking can be combined with grilling to produce a hybrid barbeque variant by using both methods simultaneously one before the other, cooking twice. Baking is related to barbequing because the concept of the masonry oven is similar to that smoke fit. Baking has been traditionally done at home by women for domestic consumption, is the backbone of modern y man in bakeries and restaurants for local consumption and when production was industrialized, by machines in large factories. The art and skills of baking remains a fundamental one and important for nutrition, as baked goods, especially breads, are a profession called a baker. All types of food can be baked but some requires special care and protection from direct heat. Various techniques have been developed to provide this protection. As well as bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones cracker and pretzels. This popular items are known collectively as “baked goods“ and are sold at a bakery. The needs and importance and reasons why we choose this kind of business are described as follows. 1. Improvement in standard of living -business such as baking helps people in general...
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...Foreign literature: The Baking Industry Research Trust (BIRT) is a sub-committee of the New Zealand Association of Bakers (NZAB), delegated the responsibility of administering the Trust Account. The Trust Account was set up to meet the requirements of the Wheat Industry Research Levies Act 1989 and to identify and make recommendations to the NZAB Executive. The NZAB Executive has legal responsibility for administering the Trust, and other levy payers on research projects. The BIRT committee is made up of representatives from the various levy paying sectors. These include plant bakers, small bakeries represented by the Baking Industry Association of New Zealand (BIANZ) (Baking Society) and biscuit manufacturers, as well as the Chair of the New Zealand Flour Milling Industry Research Trust. The two sectors frequently combine on research projects. Copies of completed research reports are available to all levy payers and BIRT would encourage all industry members to take advantage of research conducted on their behalf. Since the formation of the Trust in 1989, a key aspect of the Trust’s work has been to ensure that the research conducted is appropriate for the Industry sector the Trust represents. Consequently in addition to having representatives from all sectors, the trust has also conducted a number of strategy workshops in which industry personnel have outlined the research framework for the Trust to follow. The framework developed has provided the Trust with some clear...
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...Small time baker, as well as business man Dieter Bachembesser was a successful baker for fine hotels amongst the Toronto area. He later went on to create Dieters Delicacies, small bakery with everything produced through Browne’s bakery to his standard, although this was a part time job for dieter. In nineteen-ninety-nine, Dieter decided to start his own business calling it Dieters Delectables Ltd. Naming himself president and gm. Extremely profitable the business’ were, he decided to make a proposal for expansion to Mr. Smith (owner of Browne’s bakery), but Smith is adamant on investing, so he looked in other communities he planned to expand into for financial aids. Dieter knows that there is tremendous wealth to be made by opening up his own plant. Gaining a potential 10.1% of the market by 2010, Dieter knows by building his own plant he can succeed. Right now Dieter is currently purchasing his baked goods from Browne’s bakery, he sees more potential for his business if he sets out on his own and builds his own plant. This business is extremely attractive, as shown by his history as a baker from inception of his part time Dieters Delicacies, all the way up to Dieters Delicatbles Ltd. SWOT analysis for this company: Strengths: * potential 10.1% of market within next 5 years * cuts out the middle man Brownes, maximize profits * Expands into new communities, building new relationships * Releasing new products in the years to come. Weaknesses * Ruining...
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...Since I have nothing to relate to this book, the experience I had while reading this book was incredible. While reading the book, I gained knowledge that can be used for a lifetime. The novel made me stop and think about my attitude and the impact it has on others. Jay Asher is a fabulous writer that explains reality in a convincing way. He uses such precise detail that I often connect with the situations included. I finished this novel in 4 days, meaning that it was almost impossible to set it down, alongside all of the things I have. The setting, plot, and characters were phenomenal. Although this book was breathtaking, I was disappointed to see that Hannah Bakers parents were not involved. I was left questioned at whether her parents were able to bear the grief and sadness. The marvelous novel of Thirteen Reasons Why is written by Jay Asher. They say dead girls don’t talk, but that’s where they’re wrong. They talk, but most people are too scared to listen. Hannah’s dead. Two weeks after Hannah Baker’s death, Clay Jensen hears her voice one last time-on a “Baker’s dozen” of cassette tapes she made. Seven double side tapes with thirteen stories of thirteen people-thirteen people who killed her. Clay was mailed Hannah’s obscure suicide note because he's one of the reasons that she died. That she killed herself, one of the reasons she gave up. On the tapes she explained that her death started with a rumor and the reputation the rumor gave her, highlighting the connections...
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...1. Introduction Summary of what the report is all about. The demand for food items industry is mounting by a significant amount. Eating practices, habits and trends are continuously changing with different constructs of living standards. Increasing fashion towards ready-made snacks, events, feasts and dine out is giving a real boost up to this industry. The topic under consideration is Gourmet Sweets and Bakers. The main idea of this report is to highlight current strategic plan of the bakery. Later part of this discussion aims at flaws and recommendations for amendments in strategies. Gourmet is a French word meaning ‘refined and manifest affection for good food’ Gourmet Bakers and Sweets” is the largest food retail chain of Lahore. It is one of the renowned bakeries and confectioner shops. Foundations of bakery are in Lahore. Lahore is the second largest city of Pakistan famous for traditional foods and enthusiasm for eating. Mr.Muhammad Nawaz Chathha laid the foundation of the business with a single outlet in Ichra in 1987. Initially the venture didn’t get a positive response and shut down. He started over again in 1992 in Muslim Town. He is the managing director of company and maintaining it with glorious colors. Presently,2 beverages production plants and 100 stores are operational in Lahore.10 stores and 1 beverages production plant is functioning in Faisalabad. Vision: “We are a bakery company with one goal in mind to meet the needs of our customers we focus...
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...mostly known to the Ilonggo like the teren-teren, pan de coco, famous hot pandesal, and more. According to one of the sales ladies, they make and sell more or less 10 kinds of bread every day. The breads from D’s bakery are being sold at a cheap price. The price of their bread starts at Php 2. The breads are made with ingredients that can be easily found in the market. Although the owner won’t give the detailed list of ingredients, they say that everything included in the bread are just like any ordinary bread like wheat flour, yeast, and something they put on filled breads. 2. Capacity Plan Capacity needs include equipment, space, and employee skills. For the production of bread, since they are just a small bakery, they only have 2 bakers working with two (2) large ovens for the production of breads. It is located at their baking house at LaPaz, Iloilo City. At their bakeshop, they have assigned two salesladies to manage and sell the breads. They also have two person in-charge in checking the breads before they are put to the crates and delivered to the bakery. D’s bakery has the capacity to produce 75-100 pieces for each type of bread they have everyday. But with their pandesal, they produce 200-300 pieces a day. The number breads being produced is based on the capacity of the bakery to store the bread that is only good enough to consume the space. The bakery is only established with 60 square meters floor area, two shelves with four layers to display their products. They...
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...Third Periodical Exam In TLE – III (Bread & Pastry Production) Name: ___________________ Year and Section: __________________ Date: _____________ TEST I: Multiple Choice Direction: Read each item carefully and choose the letter of the best answer from the choices below by shading it. 1. It is a process which will remove soil and prevent accumulation of food residues. a. b. Cleaning c. Chelating d. Sanitizing e. Sterilizing 2. 3. A process that will reduce the bacterial count to a safe level f. g. Cleaning h. Chelating i. Sanitizing j. Sterilizing 4. 5. The correct procedure in the cleaning operation is: k. Prewash, wash, rinse and air dry l. Prewash, wash, sanitize, rinse and air dry m. Prewash, wash, rinse, sanitize and air dry n. Prewash, wash, rinse, air dry and sanitize 6. A cleaning compound that is good at mineral deposit control is o. p. Acids q. Basic Alkalis r. Chelating s. Surfactants 7. 8. A cleaning compound use to remove heavy accumulation of soil. a. Abrasive cleaners b. Acid cleaners c. Detergents d. Solvent cleaners 9. First step in cleaning kitchen premises t. Collect loose dust by sweeping the kitchen floor daily with a broom u. Make an all-purpose cleaner in a spray bottle v. Prepare diluted vinegar solution in a bucket w. Fill a few...
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...When Carol Teinchek and Bruce Marshall first started Sundown Bakery, the business was fairly simple. Carol ran the shop up front, while Bruce ran the bakery and ordered supplies. When the business began to grow, Carol hired two part-time clerks to help out in the shop. Marina had moved to the country 2 years ago from El Salvador, and Kim was a newly arrived Korean who was working his way through college. Bruce hired Maurice, a French Canadian, as an assistant. The ovens were soon running 24 hours a day, supervised by Maurice, who was now master baker, and two assistants on each of three shifts. Marina and Kim supervised the shop, since Carol was usually too busy managing general sales distribution to spend much time with customers. Bruce still spent 3 or 4 hours a day in the bakery whenever he could get out of his office, but he spent most of that time coordinating production and solving problems with Maurice. Within the next year, Sundown expanded from its original location, adding two new shops as well as two kiosks in local malls. Carol and Bruce hired a new operations manager, Hans Mikelson, who had formerly been regional manager of a national chain of coffee shops. Mikelson had plenty of new ideas about how to operate an expanding business: He had a Web site created, added an extensive range of drinks and meal items to the menu, and instituted two dress codes—one for all counter help and another for kitchen employees...
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...handcrafted foods that taste as good as they look. We are proud of what we do, and our pride shows in the beautiful bread and sweets we make each day. We source our quality ingredients the same way we buy groceries for our families – using only natural ingredients, with no artificial additives. Our goal is to delight our customers with a wide range of products – some are healthful and some are indulgent. All of them are treats! Respecting the craft of traditional baking. We are proud to have been part of a movement away from American packaged breads to “real” hand-crafted breads made with slow fermentation and traditional methods. We’ve always been actively involved in the Bread Bakers Guild of America, an organization that raises the knowledge and skill level of American craft bakers. There is a distinct difference between the real thing, and baked goods that are “artisan style,” but not really made by hand. At Amy’s Bread, we are committed to baking wholesome, hand-crafted bread. Being a good neighbor. As good citizens of our community, we feel a responsibility to contribute to its health! Every day we donate our extra bread to Fountain House and City Harvest (8000 lbs per month gathered from our 3 stores!). We’ve participated in countless local school fund-raisers,...
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