..."Tim Cook is one of those rare people who stop and think before speaking. Standing in the same room with him I realized that he’s comfortable with silence as long as that silence is productive and appropriate. He’s not like other tech execs who ramble almost immediately and incoherently at any question lobbed at them, as if doing so will convince others they know everything about everything." ~Michael Grothaos Who exactly is the leader of technology these days? Even before Steve Jobs died, Tim Cook was and is the CEO of Apple™. Tim cook started working for Apple in 1998, seventeen years. For these seventeen years (and counting), Tim has done great things to keep Apple coming out with new ideas and fresh thinking. Tim helped Apple develop a strategy; creating products and 'locking' the resources somewhere so that no other company can create the same products as them, that's the secret to why Apple iPhone's and such are so unique. Tim is dedicated to his work and he works hard, putting his all into it and this is a perfect example for it....
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...Tech pundit John Dvorak said, “At some point, Apple becomes like a John Wayne movie with no John Wayne. You begin to notice something is missing. Apple without Steve Jobs is Sony.” When Tim Cook took over as Apple CEO, I had a decidedly different take: “Apple has a solid foundation as the most powerful and influential technology company on the planet. It has a unique culture, but one that Steve Jobs built to last, as he knew this day would surely come for some time now.” I went on to say that Apple’s iconic co-founder “infused a new way of thinking” that is “baked into” Apple’s culture “in a way that can live on without Jobs.” In an internal email, Cook vowed to stay true to that culture. “I want you to be confident that Apple is not going to change," he wrote. "I cherish and celebrate Apple's unique principles and values. Steve built a company and culture that is unlike any other in the world and we are going to stay true to that-it is in our DNA.” But I also knew that much of the company’s success going forward would “depend on new chief Tim Cook and rest of Apple’s management team,” and that “despite Cook’s promise, things are going to change. They have to change.” Related: The 9 Best Real-World Strategies Every Entrepreneur Should Know Indeed things have changed. But Cook has managed to walk that fine line between staying true to what’s unique about the company while adding value in ways that only he could – ways that even Steve Jobs could not have done. And...
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...Tim Cook: "I'm Proud to be Gay" - Businessweek 10/30/14, 8:31 PM Tim Cook Speaks Up Photograph by Ashley Gilbertson for Bloomberg Businessweek Throughout my professional life, I’ve tried to maintain a basic level of privacy. I come from humble roots, and I don’t seek to draw attention to myself. Apple is already one of the most closely watched companies in the world, and I like keeping the focus on our products and the incredible things our customers achieve with them. At the same time, I believe deeply in the words of Dr. Martin Luther King, who said: “Life’s most persistent and urgent question is, ‘What are you doing for others?’ ” I often challenge myself with that question, and I’ve come to realize that my desire for personal privacy has been holding me back from doing something more important. That’s what has led me to today. For years, I’ve been open with many people about my sexual orientation. Plenty of colleagues at Apple know I’m gay, and it doesn’t seem to make a difference in the way they treat me. Of course, I’ve had the good fortune to work at a company that loves http://www.businessweek.com/articles/2014-10-30/tim-cook-im-proud-to-be-gay Page 1 of 3 Tim Cook: "I'm Proud to be Gay" - Businessweek 10/30/14, 8:31 PM creativity and innovation and knows it can only flourish when you embrace people’s differences. Not everyone is so lucky. While I have never denied my sexuality, I haven’t publicly acknowledged it either, until now. So let me be clear: I’m proud...
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...of Tim Cook, the CEO of Apple. Cook was born in Alabama on November 1st, 1960. He earned his Bachelor’s degree at Auburn and went on to receive a degree in business at Duke University. Following those years, Cook worked at IBM and other companies, making a name for himself in the technology world. He commenced working at Apple in 1998 and moved up the ranks and eventually took over for Steve Jobs in 2011. Although he was always integral at the company, since Jobs’s passing, Cook has had a major impact on Apple as a leader. I believe that Tim Cook should be the Person of the Year based on these three characteristics: humanitarianism, assertiveness and balance mindedness. One of Tim Cook’s greatest attributes is his humanitarianism. One precedent of this is Cook’s...
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...entered into next years California Winemaster event for free. Once I’m checked into the event I’m given an assignment. Since working the event for the last five years I’m always given the same assignment equipment check. I am given a list of equipment that should be at the tables of the different restaurants that were requested by the chef. I then take a small group of volunteers to come along with me to grab the equipment if any is missing from the table and check it off the list. I also have the volunteers walk around to make sure that every table has plates, napkins, and forks for the chefs to plate their food on. Once I’m done with this assignment usually chefs start arriving and we volunteers are assigned to chef to help the chefs prep, cook or heating up their food and start plating. One year I worked with a chef from Napa Valley that worked at a restaurant called Mustard Grill. We were serving something they didn’t serve at their restaurant. It was Kobe beef slider with baby arugula and au jus. Kobe beef is the best kind of beef and most expensive beef available. This beef has a heavy fat marblings that make it so tender. The Kobe beef was cooked in...
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...Problem Statement: Jose’s Mexican restaurant is a small yet popular spot. Lately they have been losing customers and profits due to service issues. In order to improve the restaurant, Jose’s Mexican Restaurant must provide service that is top-notch, in other words fast, efficient, great testing, convenient and heartwarming. What must the restaurant do in order to improve service? Areas for Consideration: [i]Quality at Jose's restaurant should be defined by service, value, reliability of the experience and overall customers' satisfaction. The quality of a product is defined as whether it fulfills its stated specifications. Customer satisfaction should be at the top priority for the restaurant. Customer satisfaction is the measurement of a product or service that meets or exceeds customer's expectations. Therefore, the restaurant should focus on its customers' needs and requirements, and strive to exceed their expectations. ` The factors that affect the quality of the service are conformance to specification, value, fitness for use, support and even psychological standard impression. Food should be delivered and served as to be what is promised on the menu. Also, the food should be cooked and prepared properly, to be fresh, clean, and to have exactly the ingredients and flavors that are ordered. Service staff should be neatly dressed and greet customers with a smile; personnel should be experienced and trained to accommodate the customer. Atmosphere is...
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...Case Summary We are Chris and Pat Smith, entrepreneurs with five years of experience investing in small businesses. Eighteen months ago we decided to invest in a catering venture with two chefs, J. P. Martin and L. L. Miller, who have culinary science degrees and five years of work experience, which includes winning a prestigious prize in a gourmet food competition. Following some extended discussions, the four of us decided to set up a business catering to parties and weddings under the name of At Your Service. Unfortunately the business did not generate the expected profits therefore we are in the process of dissolving the business. How will we split the $15,000 left in the investment? It is unfortunate that we did not make a formal agreement that outlines an exit strategy. There is always risk in business and the best way to handle the unexpected is to plan for it ahead of time. If we think about the capital distribution at the beginning of the partnership, we put $25000 and the chefs put $10,000 plus $10,000 adding up to $45,000 for 100% of the shares. Each share is worth $450 , therefore we own 55.5% of the company while chefs own $45.5%. Now we have $15,000 left to be split. If we split this capital according to the ownership percentage, we should receive $8,325 and the chefs should receive $6,675. But we do not think the chefs deserve this as they caused the business to fail. Also we will need capital for our new venture, therefore we should only give them $3,000...
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...What to Cook? Planning Menus In the selection, “What to Cook? Planning Menus,” the author presents the readers with guidance on how to be organized when you cook or go shopping. Alice Waters, the author, teaches and describes a few different types of ways to prepare and plan for a quick, but wonderful meal for your family to eat. The family will enjoy a wonderful nutrient meal with a bright yet a wonderful taste to go with it. When preparing and organization is put in to creating a meal, the outcome is a delicious, gourmet meal with joyful smiles. When planning for what to cook, it is important, to first think of what the occasion is; for instance, with Thanksgiving, the thought of all the ingredients and supplies it takes to make a feast for at least thirty people must be considered. Once people figure out what they have to have for the dinner; it is great to look in the house and see what ingredients already exist. Because then go to the market for your need ingredients, for which will be need to prepare your meal for Thanksgiving or other occasion. When purchasing your meats and other special dishes, it is important to start preparing food to be able to make your fest an easier preparation for that day. Start preparing things such as: marinating the turkey, letting coke sit on the ham, mixing up your dressing, and putting it in the refrigerator. As so as now as soon as the day comes all people have to do is get it out of the refrigerator and into the oven. There is...
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...the correspondent, the oiler and the cook ride their wrecked boat through a storm in the sea. Both correspondent and the oiler row the boat with oars. They then each take turns to ride the boat as the captain is lying on the boat injured while the work of the cook was to bail the water that was splashing into the boat as a result of the strong waves. Characters and personality The captain- He is injured and lying down on the ship. The captain is a true leader who does not panic and takes full responsibility for the safety of his crew. He is a strong leader who continues to fight for his fellow men, and his actions are towards others and not himself. He once said that he does not make it to the shore alive they know where to take him. The correspondent- He has a sense of brotherhood and togetherness. He finds pleasure achieving challenges in unison. He finds happiness in the pain that is inflicted by rowing in the stormy sea, and he believes that the pain represents the challenges of overcoming the cruelty of nature. The correspondent once told the other members to hold on together, and they will overcome the cruelty of the sea. The Oiler (Billie) - He is very determined, obedient, generous and very polite. The politeness manifested itself whenever the correspondent asked him to assist in rowing the boat; he did it without questioning. He was once quoted telling the correspondent that he will sure row the boat. The cook- Although the cook is naïve, he has a positive attitude...
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...kitchen chef who has become famous and well known. Today celebrity chefs often become celebrities by presenting cookery advice and demonstrations via mass media, especially television. Several chefs have been credited with being the _first celebrity chef, among them historically Bartolomeo Scappi and Marie-Antoine Carême. In the modern era since the advent of television several chefs have been attributed the title of the "first celebrity chef", including Julia Child in the United States and Fanny Cradock in the UK. While television is ultimately the primary way for a chef to become a celebrity, some have achieved this through success in the kitchen and achieving such awards as Michelin stars while others are home cooks. Celebrity chefs can also massively influence cuisines across countries, with foreign cuisines being introduced in their natural forms for the first time due to the work of the chef to inform their viewers. Sales of certain foodstuffs can also be enhanced, such as when Delia Smith caused the sale of white eggs_ "Delia factor; Forget about sophisticated marketing strategies . . what you need to sell more is the:. - Free Online Library," Nov 19, 1998) _across the UK to increase by 10% in what has since been termed the "Delia effect". Endorsements are also to be expected from a celebrity chef, such as Ken Hom's range of bestselling woks in Europe, but can also lead to criticism over which endorsements are chosen such...
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...with a three car garage and a massive double front door. Some of the interior features will include a chef’s kitchen and spa-like on-suites. Outdoors will consist of meandering pathways through colorful shade gardens that lead up to a flagstone terrace that overlooks the in-ground swimming pool. The ultimate chef’s kitchen in my home will have cool black granite countertops lining the walls, breakfast bar, and island. A double-oven and pasta sink is a must for an Italian inspired kitchen. An oversized copper sink with the apron showing would be housed around the breakfast bar for easy access. The warm glow from the pendant lighting surrounding the kitchen with rich copper undertones sets the perfect mood lighting as I cook delicious creations with sinful aromas. Afterwards, I can wash my cares away by visiting one of the spa-like on-suites just off of any one of the bedrooms. Each one includes a walk-in shower with stunning rainfall showerheads and travertine tiles. If I prefer a soak, I can slide into a warm bubble bath in one of the copper claw-foot tubs situated by a picture window overlooking the many gardens. Once my senses have been renewed, I can wander outdoors to peaceful surroundings. Grenon 2 ...
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...Importance of Teamwork In the Kitchen Teamwork in the kitchen is a basic requirement as it is the main key of successful performance for anyone who is, going to or will join this most important department of hospitality. The purpose of this essay is to explain the concept of teamwork and how it applies to kitchen environment. Also, examples of personal experience of teamwork in class are provided to illustrate its effectiveness as a way to achieve common goals. Dwyer (2013, p. 224) defines teamwork as a cooperative effort by the members of a group or team to achieve common goals and objectives. This means that in a team, all members need to contribute to the common effort communicate and help each other to achieve set goals. The characteristics of effective teams include having clear goals, results- driven structures, competent team members, collaborative climates, unified commitment, good communication, principle leadership, and internal and external support (Kayse, 2012). Teamwork is particularly important in the kitchen environment. In the kitchen, chefs are effectively team leaders who are responsible for organising the team to meet its goal(s), the quality of the team’s output, developing the team and the interface between the team and the organisation (Hardingham, 1995, pp.32-33). Carefully explaining goals to all kitchen staff and setting out all the standard requirements are some of the responsibilities of the chef. In the kitchen where...
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...[pic] JOB DESCRIPTION |POST TITLE: |Chef de Partie | | | | |DEPARTMENT: |Dartington Hall | |RESPONSIBLE TO: |Head Chef, Second Chef and Third Chef | |MAIN PURPOSE: |Support the effective and efficient operation of all kitchens within Dartington | | |Hall, with the aim that they provide the highest quality of product, are cost | | |effective, meet budgeted targets and achieve a regional and national quality | | |profile. | KEY RESPONSIBILITIES 1. Support the operation of all kitchens within the Dartington Hall operation. 2. Promote a customer focused culture by example, providing a professional, friendly and courteous service to all customers. 3. Understand and use current Standard Operation Procedures at all times. 4. Assist the Senior Chefs to meet performance targets. 5. Ensure Dartington Hall facilities comply with...
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...age 25 to 35 with an income of $35K - $50K. They have their own place, may be newly married, are eager novices at cooking and like to have friends over for dinner parties. They enjoy well-prepared food and watch cooking shows such as The Naked Chef. Heading: Create perfect meals on the spot. Sub-head: It’s easy with T-FAL’s® unique Thermo-Spot® technology. Body Copy: Imagine perfect results every time you cook. No guesswork, guaranteed. The secret is Thermo-Spot® by T-FAL®, a unique technology that signals when the pan is ready for you to start cooking. The Thermo-Spot® is a red pattern in the center of the pan that turns bright red when the pan is ready. It’s that simple. Adding food to a properly preheated pan will seal in the natural juices of meat, poultry and fish for moist, delicious results. And with a non-stick surface, the T-FAL® mosaic grill pan is easy-to-use and quick to clean making it the perfect choice for novice and seasoned cooks alike. Come to Kitchen Stuff Plus and discover how easy it is to be the cook you want to be. 122 words Price: $29.95 Regular $34.95 Product name: T-FAL® Mosaic Grill Pan Store Name and Address: Kitchen Stuff Plus 3517 Wyecroft Roadwww.kitchenstuffplus.ca Open Monday to Friday 10am to 9pm, Saturday and Sunday 10am to 6pm ----------------------- AdCopy...
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...The Pos System In a Restaurant The times of "Marge" taking your request giving the ticket to the short-request cook, taking the client's installment and putting in the trade register are over in for cold hard currency the advanced restaurant business. Marge, and the short-request cook, may even now be there, yet the money register has been supplanted by a Point of Sale framework. The framework still starts with the client's request. The Pos framework track deals are a framework where you can't be undermined in light of the fact that a machine will be figuring your bills. For instance, the waitperson enters the requested things into the machine or by touching the screen. The machine computes the bill including duty. At the point when the client pays the waitperson enters the receipt number and the sum paid. The POS charges the credit or check card or, on account of money, enters the money sum and computes the change. Other than that, the way the planning of nourishment is kind of systemic it is in a totally robotized framework the request shows up on the machine screen back in the sustenance readiness territory. The cook readies the dish and keys that it is done into the machine. In less refined frameworks, the POS framework creates a ticket which is physically given to the nourishment prep staff. Besides the drink site of the restaurant is basic and simple. Case in point, the barkeep is advised through the POS System that beverages have been requested by the client with...
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