Business Plan for Restaurant Development

Business Plan for Restaurant Development Introduction This essay is a business plan for the creation of a Greek restaurant by the name Athens. The restaurant will offer the installations for 200 individuals per all moment. Except of standard installations the restaurant will be also able to offer recreational programs with Greek music and traditional dance. The competitive benefit of enterprise will be its preferential locality and the benefit the most excellent and competitive services and products for the customers of enterprise. The business is planned to position in Buxton providing comforts in the residents of region as well as in the tourists of region. The district as well the business has contact with all public benefits, as electric current water and installations of telecommunications. Executive Summary Athens will be a new restaurant business that seeks to present a new display in the restaurant business in Buxton. The business offers value to clients by offering quality services of high quality food and beverages, Moreover the company offers the rapid implementation of the orders in accordance with the specific needs of individual customers for a particular event and a range of additional services available to the client. The aim of enterprise is the best option for the customer that provides in each customer the worth and the pleasure while the profitable increase is the objective of the corporation In addition, the goal of greater client service and pleasure will take devotion from all members of employees and suppliers (Barrow Paul, 2001). The place installation of enterprise is the Buxton, and the benefit of the above mentioned place consists in the following criteria. The first and main criterion is that does not exist other same business in the region on Buxton which offers services that is forecasted to offer in our business. In Buxton there are a lot of students could comfortably use the services of the company. Buxton is tourist area just 25 miles from the big city of Manchester and also the Manchester airport (Innkeeper, 2000). The competitiveness of enterprise will be the unique quality and category of its products and the institution of benefit of services will leave an impression. Does not exist any indirect competitor in the market of Buxton. The business will be unique. Aim and Objectives The aim of business is the preparation of exceptional foods with the real flavour that becomes from supplier with the bent and provides the service that leaves an impression. Our objective is the superior customers service and satisfaction giving the customer the best products. We exist to attract and retain customers. When we stick to this maxim, everything will be settled. Our services will exceed the expectations of our customers. The vision is revealed with three ways: The most important objective is to propel the company into an important and famous market position. The company will produce the same qualitative results significantly over and over. The companys staff will always be steadfast in our obligation for the customers service and pleasure. To develop a viable business startup. To develop enough cash flow, pay full wages and also to develop the business. (Biztree,2009). Mission The current environment presents the consumer with a range of options. The business try to be the best option for the customer that provides unique high-quality food, competitive pricing and excellent customer service is the specific nature of the business. By way of reliable and consistent, high quality results the company is committed to providing each customer with value and pleasure. The customer service and profitable growth are the two important cornerstones of the business. As a company needs to be tied to the customer and have fervor for the product supplied with the bid to improve continuously and enhancing the experience of client. It is important to assess the integrity, honesty to change, individual excellence, constructive self-criticism combined with mutual respect between the business, the purchaser and the supplier. The goal is to provide high quality food and beverages at a competitive price but valuable achieving the goal of becoming the best business services class in the city functioning as a socially responsible company (Entrepreneur Media, 2009). Key to Success The key to success at this business includes commitment to quality and customer satisfaction. The corporation will be responsible for ensuring a high grade of professionalism in three ways: Create a unique business that will be different from the rest of the competition Consistent fulfillment of the customer expectations. Competitive pricing for the quality and array of services which offered. A fair and reasonable but also satisfactory profit on each event (West Alan, 1998). Company Summary Athens will be a new corporation which plans to market in the growing market of restaurants. The company will provide to the client a combination of excellent and quality food and beverages in good price in a friendly atmosphere where the customer feels always welcome. The business will provide excellent customer services and the major purpose of business is the economic success of the corporation that should be good enough to give a reasonable profit from any product or service provide. Company Ownership Athens will be established as a partnership. The property will be divided to 50% Leandros Leandrou and 50% to Kypros Ellinas. Both owners have a great interest and experience in cooking, especially in Greek cuisine and generally in the food industry. Start Up Summary The main expenses of setting up the company are a bank finance that valued at à ¢Ã¢â‚¬Å¡Ã‚ ¬ 100,000. 00. The company has purchased the site types that will be installed so there is no need to invest in new facilities. ITEM  £ Wet bain barie à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦.1.076.00 Gas Cooker ÃŽÂ § 3à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦.6.240.00 Gas Double Fryerà ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦4.008.00 Gas Chicken grill With Spitsà ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..4.864.00 RSI Greece Cold Displayà ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦.1.100.00 RSI Greece Hot Display ÃŽÂ § 2à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..à ¢Ã¢â€š ¬Ã‚ ¦..1,360.00 Seretides Gas Gill With Grease Trap ÃŽÂ §2à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..2.226.00 Shallow Cookpot, 3.60 L X4à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦00.180,88 Shallow Cookpot, 5.60 L X6à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦00.333,90 Medium Cookpot, 12.10 L X4à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦00.406,96 Medium Cookpot, 17.40 L X2à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦.à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦00.266,08 Deep Cookpot, 11.10 L X4à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..00.295,64 . Deep Cookpot, 22.5 Là ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..00..140,87 Pan1à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦.à ¢Ã¢â€š ¬Ã‚ ¦00.105,22 Pan2à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦.00.151,30 Lavatories accessory of bathroom and elements2.541,17 Air condition 2,150.00 Cash machine..3.519.00 Luminous label 00.440,00 Oil paint 40 L à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦.à ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦Ãƒ ¢Ã¢â€š ¬Ã‚ ¦..00.249,10 Refrigerators..12,500.00 Lawyers expenses.3.300.00 TOTAL  £47,454.12 + Salaries for 1st month9.620,00 + Insurance for 1st month.00.200,00 + Bank Payment..00,450.00 + Tables and Chairs..2,275.88 + Cash start up. 40,000.00 Total Start up Summary  £100,00.00 (Virardi Ltd 2009; Haier Co., Ltd 2008; Peletico Ltd 2007). Budget and Cash Flow Analysis and Budget of Cash Flow Cash flow is the movement of money from and to the company. This circle of meters (inflows/income and flows/payments) is that determines also the economic robustness of each enterprise. Analysis of inflows/ flows is the study of cash inflows and flows of enterprise with final aim the maintenance of sufficient fluidity for her operation. The enterprise can avoid problems of fluidity and improve the cash situation realising analysis in concrete accounts as the receivable and payable accounts or the height of reserves. Management of cash flow is the process at which we check, we analyze and adapt the financier flows. This process presupposes comprehension of complete operation of enterprise as well as her exchange circuit which is achieved via the improvement of processes. Creating a budget of cash flow: We can forecast the source and the use of meters of enterprise for future periods. We can realise by any chance future problem of fluidity so that the enterprise proceeds in time in corrective movements. The movements can include time shift of concrete transactions (postponement of payments or more rapid income) Having it creates budget of meters we can we realise whether we will need in future lending as well as who will be his height (Universal Business Analytics Ltd, 2010). (See appendix 1) Product and Service The enterprise offers a wide spectrum of foods and drinks products, all from high quality products. Moreover, the enterprise serves all its customers, providing each customer with high quality of foods and drinks. The corporation is able to serves and organizes events like, weddings, christening, meetings and birthday parties. Menu The menu will include a variety of products that will create a unique restaurant. Supply of food will include advanced kitchen skills and allow the customer a choice of hot and cold dishes to suit the customer. Company Location The business will be located in Buxton area. The aforementioned place consists advantage for the business, because is just fourteen minutes away from the big city of Manchester. That will be an opportunity for the corporation to attract people from Manchester, and also is an opportunity to servant its business network. Some information for Buxton Buxton is on the edge of the Peak District National Park, the first National Park to be designated in Britain. It lies between the cities of Manchester, Sheffield, and Derby. Buxton is near by large town Macclesfield. Buxton is just about 25 miles from the big city of Manchester. Buxton is 10 miles west of Bake well, 10 miles east of Macclesfield and 15 miles of Stockport. Buxton offers a wide range of shops in the Spring Gardens Shopping Centre, the High Street and the Cavendish Arcade. Buxton Opera House, Buxton Museum Art Gallery (Innkeeper, 2000). Service and staff The company to obtain and maintain a beautiful picture quality of the company will train the staff of the company. The staff is the mirror of company that enhances and reflects the properties of the company. All staff members will have to undergo a training program that will adjust the staff requirements and company policy. In this way the company will produce higher goods and services, we may discuss the problems of business and also be more convenient approach to the type of work required. Also educating the staff will achieve less staff supervision, greater production. Consistency and staying firm at the same high standards is the key to success. Organizational Structure The company will set up by two people. Each of the owners will have the right to utter his views and opinions on everything related to business, sales, and product market and on the financial side. Both owners will sign a contract that will ensure an equal share of the profit and loss of funding resources for both owners. The company will set in motion its production processes with ten fit and trained people in the workforce who have experience in this kind of business. The organization of business will be planned and controlled with the following three functional areas: With the excellent production. With the administrative support. With the sales and marketing. The company will be headed by a General Manager who will be has experience in the catering business or restaurants and/or catering companies. The accountant who will be responsible for the financial side of business and also for the payment of staff. Accountant will be recruited from the general manager in which they will communicate constantly. The production staff will consist of at least four employees, headed by the head chef. Four full-time waiters are to be employed by the company and one full time driver. However, this department will likely be significantly expanded in the nearest future, as the increase in the number of orders will necessitate a greater number of employees in production and service. The Product In todays extremely competitive environment, it becomes progressively more difficult to differentiate one restaurant from another. That makes a difference in a restaurant is a different variety and quality products furthermore. The products of company will come from farmers in Greece. The idea of business is the presentation and love of the Greek dishes that are unknown in the region. The restaurants menu consisting of traditional Greek dishes, but also will contain a bit of international cuisine over wanting to attract all kind of customers were interested in buying an excellent dish. The environment of the work will be decorated with Greek products and will be painted in the colors of Greece. The customer will enjoy a meal in a friendly and pleasant environment. Employees have the best training available. Both employers have a degree and certification as a cook and waiter as well as experience in cooking and serving. The market Consistent with Australian Food News (Australian Food News, 2009) some of the most famous restaurant chains in the UK market have decided to start working with the food standards agency in order to be able to add the healthy eating on food choices. In a nation where the health harms caused by fast food increased, the require for a more healthy and balanced diet is increased (Food Standard Agency, 2008). As indicated in a report from CBS Evening News (2009) ,the danger of lower-cost foods which are high in salt, sugar and fat, and provides that the financial meltdown will make it worse. This is an strength and advantage for our company which used healthy products for the preparation of food. Target Group Students of University There are a total of 22,966 students attending in the University of Derby. 17,011 of them are students of higher. 2.697 are based in overseas institutions were offered and 3258 are students of secondary school. About 8% of students, about 1,300 students are studying in Buxton campus (National voice of students, 2010). Shoppers and tourists The businesses aimed to attract the people who visit the town or the people who pass their time in Buxton so as to make their purchases, shopping and holiday. The business wants to attract those people especially in the summer when the number of tourists increases because of the festivals and events there are in the summer and because of the weather. During the summer months, the local economy benefits from an influx of tourists who visit the surrounding Peak District region. Buxton also plays host to a number of summer festivals which draw large numbers of visitors too (The full wiki, 2010). Buxton residents The population of Buxton is approximately 21,000 and the business wants to attract as more people is possible (buxtononline, 2011). Marketing Strategy The aim of this stage is to present how the benefits of target market are offered from the produce and product. -Target groups à ¢Ã¢â€š ¬Ã‚ ¢ Students of the University of Derby/Buxton Campus: Undergraduate, Postgraduate and College Students à ¢Ã¢â€š ¬Ã‚ ¢ Shoppers and tourists -Goals To develop into the best restaurant in Buxton. To sell up to 100 dishes per day. To attract clients from other cities and regions of the U.K. To become the best choice for the clients. Risk Management Anxiety: The company must realize that something has gone wrong and worry about that. Requirement: It must state an obligation to solve the problem, and put down in minutely of what to do. Control: If the business is in the middle of a main crisis, the principal figures in the business must show that they are in manage of the circumstances and work with any responsible authorities to make sure that it will not happen again the same. (Atkins, D. et al, 2006). Competitors University Bistro, Bistro 44. Bistro is located on campus and is the fastest possible option available for the students. The Bistro offers a variety of choices to students, such as soups, pasta, meat and fish (University of Derby, 2010). The owners of the company as students of the university they know that many students protest about the quality and food prices. Students look forward to the best deals, the freshest quality and most wholesome and healthy food. Actually the business does not have any indirect competitor because it will be the only restaurant with Greek dishes and Greek live music. Promotion In order to promote the business the owners decided to present the food of the restaurant to the people. So they decided that the best way to success this is to promote the food in the road. They will cook some foods of restaurant menu and they will offer them to the people for free of charge. As well the business will be presented by the distribution of flyers. Also by the advertisement in the newspapers and magazines, in the TV, and on radio. Also the business foresees the creation of a website in internet which will include the presentation of the company and some details for the company. Swot Analysis -Strengths Is the first Greek restaurant in Buxton. The menu of the restaurant reflects demand for fresh, healthy and quality food. The restaurant is spotless and neat. The restaurant offer products which is not available somewhere else in the market. The business employs a well-trained staff. -Weaknesses The company has not done any research on clients to see if the company will be successful and profitable The restaurant is new and not recognized. Some clients have to travel further to enjoy the restaurant. -Opportunities The restaurant will promote Greek cuisine. Continue to develop business in other places. -Threats Competition Clients may wish to go in other restaurants to gratify their requirements. The case of food contamination. The operating expenses of the business will rise soon. (Davis, B. Et al, 2008). Pestle Analysis -Political Taxes. -Economic Low set up costs Franchising facilitates set ups The support from important suppliers. The growing market. Perceptible value for the money. Increase of available income. -Social Full of activity and hard lifestyles. Healthy Diet. Increase of vegetarians. -Technological Rhythm of technological change Ordering system via internet. -Legal Consumer laws and regulations Prohibition of smoking. -Environmental Recycling. Cost of transport and delivery of merchandises. David, P. (2007). References: Atkins, D., Bates, I. and Drennan, C. (2006) Reputational Risk: A question of trust. London, United Kingdom, Lessons Professional Publishing Limited. Australian Food News (2009) Fast Food chains work with the UK authorities to improve health of their food [Internet]. Available from: [Accessed: 6 November 2010]. Barrow Paul (2001) The Best-Laid Business Plans, How to write them, how to pitch. Virgin Publishing Ltd, London Biztree. (2009) Business in a Box [Internet]. Available from: [Accessed: 14 November 2010]. Buxton Online. (2011) Buxton Online [Internet]. Available from: [Accessed: 7 November 2010]. CBS Evening News (2009) As U.K. Slumps, Fast Food Business Booms [Internet]. Available from: [Accessed: 8 November 2010]. David, P. (2007) Marketing for Managers. (5th ed) Oxford, United Kingdom, Elsevier Ltd. Davis, B., Lockwood, A., Pantelidis, I. and Alcott, P. (2008) Food and Beverage Management. (4th ed) Oxford, United Kingdom, Elsevier Publications. Food Standard Agency (2008) Trends in portion sizes in the UK A preliminary review of published information [Internet]. Available from: [Accessed: 8 November 2010]. Haier Co., Ltd. (2008) Haier. [Internet]. Available from: [Accessed: 17 November 2010]. Innkeeper (2000) .Buxton tourist and travel information [Internet]. Available from: [Accessed: 5 November 2010]. National voice of students. (2010) NUS Student Experience Report [Internet]. Available from: [Accessed: 5 November 2010]. Peletico Ltd. ( 2007) Peletico. [Internet]. Available from : [Accessed: 17 November 2010]. The full wiki. (2010) Buxton: Reference [Internet]. Available from: [Accessed: 15 November 2010]. Universal Business Analytics Ltd. (2010) Management of Financier Flow. [Internet]. Available from: [Accessed: 27 November 2010]. University of Derby. (2010) Key figures. [Internet]. Available from: [Accessed: 12 November 2010]. Virardi. (2009) Virardi. [Internet]. Available from : [Accessed: 17 November 2010]. West Alan (1998) A Business Plan, Built a great plan for the growing business. (3rd ed) Financial Times Management, London Entrepreneur Media. (2009) Elements of A Business Plan-Business Description [Internet]. Available from: [Accessed: 20 November 2010]. Appendixes

The Pleasures of Eating Essay -- Literary Analysis, Wendell Berry

In Wendell Berry’s â€Å"The Pleasures of Eating,† this farmer tells eaters how their separation from food production has turned them into â€Å"passive consumers† who know nothing about the food they eat, or their part in the agricultural process (3). They are blindsided by a food industry that does not help them understand. Berry argues that the average consumer buys available food without any questions. He states consumers that think they are distanced from agriculture because they can easily buy food, making them ignorant of cruel conditions it went through to get on the shelf. Humans have become controlled by the food industry, and regard eating as just something required for their survival. Berry wants this to change as people realize they should get an enjoyment from eating that can only come from becoming responsible for their food choices and learning more about what they eat. While describing the average consumer’s ignorance and the food industry ’s deceit, he effectively uses appeals to emotion, logic, and values to persuade people to take charge, and change how they think about eating. One point Berry makes about people’s ignorance is that they do not recognize their connection to the agricultural cycle. He appeals to the reader’s sense of logic when he describes the process food goes through to reach the consumer, and how eating ends it (3). He uses their sense of reason to persuade them as he continues to point out how oblivious eaters are by saying that â€Å"food is pretty much an abstract idea† to them even though they should realize it does not magically appear in the local store (4). Berry mentions that not only do they ignore how it gets to the store, but also the location and type of farms their food comes from (4). He says ... ...ences him in the poem by William Carlos Williams, â€Å"There is nothing to eat, seek it where you will, but the body of the Lord,† and this appeals to the reader’s value of faith and gives his argument credibility (23). Throughout the essay, Berry logically progresses from stating the problem of the consumer’s ignorance and the manipulative food industry that plays into that ignorance, to stating his solution where consumers can take part in the agricultural process and alter how they think about eating in order to take pleasure in it. He effectively uses appeals to emotion and common values to convince the reader that this is an important issue and make her realize that she needs to wake up and change what she is doing. By using appeals to pathos, logos, and ethos, Berry creates a strong argument to make his point and get people to change how they attain and eat food.

African Negro Art Essay

In †Walker Evans: The Hungry Eye†, author Gilles Mora attempts to capture and represent every significant aspect of the photographer’s life and times via his art work. Evans was a Depression-era photographer with the Farm Security Administration and later editor of Fortune magazine. His work was featured in Time magazine and he was the first photographer to be given a solo show at New York’s Museum of Modern Art in 1938. In 1935, he had his first photograph display at the museum, a series he called â€Å"African Negro Art. † Evans did not initially set out to be a photographer, but ended up as part of a class of FSA photographers that included such greats as Dorothea Lange and Ansel Adams. He was born to well-to-do parents in St. Louis in 1903 and attend college in New York for a year before going to Paris to see the world. In 1927, he returned to the New York literary scene making friends with others who would go on to have a huge impact on his career. He first began taking photographs in 1928 and worked on Wall Street as a clerk to a stockbroker until the stock market crash in 1929. A year later his first photographs, of the Brooklyn Bridge, were published in a book of poetry by Hart Crane. During the Depression, Evans toured Cuba where he met Earnest Hemingway and worked for the Resettlement Administration in West Virginia before joining the FSA. He spent a great deal of time shooting American architecture as a manner of recording history and life and also spent 3 weeks living with sharecroppers in Alabama for a piece for Time magazine that James Agee was supposed to write. The piece did not meet Time’s standards, but he and Agee would publish the story and photos in 1941 in Let Us Now Praise Famous Men† Evans primarily used an 8† by 10† large format camera for his Depression era work, though he would switch to 35 mm in his later years. He is primarily known for his attempt to document life as it was without the influence of the photographer being felt in the photographs. This was, of course, impossible given the medium that he was using. The large size format combine with the film type meant that often his subjects would have to remain motionless for several minutes while the film was exposing. Still, even his staged photographs appeared to be accurate scenes of life in the South in the Depression. During World War II, Evans was a regular contributor to Time magazine and after the war he joined the staff of Fortune magazine where he was a regular contributor until 1965. In 1965, he left the magazine to become a professor of graphic design at Yale Univeristy in New Haven, Conn., where he remained until his death in 1975. Evans is best known for his Depression era work, but he also did several series after the war attempting to document American life. He did a series about American industrialization s shot from a moving train and about the people of New York City that he shot on the subway with a camera hidden in his coat. Evans is credited with having a strong influence on several American artists most notably Andy Warhol, who may have gotten the idea for his photo-booth series from work that Evans had done in a photo-booth. It is believed that Evans began experimenting with the use of photo booth imagery as early as 1929 in an attempt to divest himself from the role of artist in the taking of the photograph. Evans argued throughout most of his life in favor of the idea that photography should be a record of what was and not an artistic medium. Mora attempts to depict Evans’ work in a manner as closely as possible to the way they were originally presented, meaning some reproductions in the book are small and difficult to appreciate, but as a whole Evans’ body of work is amazing for its depiction of the human spirit.

Turn Baking Soda Into Washing Soda

Turn Baking Soda Into Washing Soda These are easy instructions for making sodium carbonate, also known as washing soda or soda ash, from baking soda or sodium bicarbonate. Make Sodium Carbonate Sodium bicarbonate is CHNaO3, while sodium carbonate is Na2CO3. Simply heat baking soda or sodium bicarbonate in a 200 F oven for about an hour. Carbon dioxide and water will be given off, leaving dry sodium carbonate. This is the soda ash. The chemical reaction for the process is: 2 NaHCO3(s) → Na2CO3(s) CO2(g) H2O(g) The compound will readily absorb water, forming the hydrate (returning to baking soda). You can store the dry sodium carbonate in a sealed container or with a desiccant to keep it dry or allow it to form the hydrate, as desired. While sodium carbonate is fairly stable, it slowly decomposes in dry air to form sodium oxide and carbon dioxide. The decomposition reaction can be accelerated by heating the washing soda to  851 C (1124 K). Key Takeaways: Baking and Washing Soda Sodium bicarbonate (baking soda) and sodium carbonate (washing soda) are similar molecules. The difference is  how much water is incorporated into the molecule.If you bake baking soda, it decomposes to form washing soda, releasing carbon dioxide and water.Over time, washing soda decomposes for form sodium oxide, releasing carbon dioxide. Warmer conditions speed the decomposition process. Uses for Washing Soda Washing soda is a good all-purpose cleaner. Its high alkalinity helps it cut grease, soften water, and disinfect surfaces. Keep in mind, sodium carbonate solution irritates the skin and can produce chemical burns in pure form. Wear gloves when using it! Sodium carbonate is used to adjust swimming pool pH, prevent caking in foods, and as a treatment for ringworm and eczema. Its also used on a commercial scale for making glass and paper products.

Magnetic Reversal of the Earths Poles

Magnetic Reversal of the Earth's Poles In the 1950s, ocean-going research vessels recorded puzzling data based on the magnetism of the ocean floor. It was determined that the rock of the ocean floor had bands of embedded iron oxides that alternately pointed toward geographic north and geographic south. This  was not the first time such confusing evidence had been found. In the early 20th century, geologists had found some volcanic rock was magnetized in a manner opposite to what was expected. But it was the extensive 1950s data that prompted a widespread  investigation, and by 1963 a theory of the reversal of the earths magnetic field was proposed.  It has been a fundamental of earth science ever since. How the Earths Magnetic Field Is Created The earths magnetism is thought to be created by slow movements in the liquid outer core of the planet, which consists largely of iron, caused by the rotation of the earth. Much the way  the rotation of a generator coil creates a magnetic field, the rotation of the liquid outer core of the earth generates a weak electromagnetic field. This magnetic field extends out into space and serves to deflect solar wind from the sun. The generation of the earths magnetic field is a continuous but variable process. There is a frequent change in the intensity of the magnetic field, and the precise location of the magnetic poles can drift. True magnetic north does not always correspond to the geographic North Pole. It also can cause the complete reversal of the earths entire magnetic field polarity. How We Can Measure Magnetic Field Changes Liquid lava, which hardens into rock, contains grains of iron oxides that react to the earths magnetic field by pointing toward the magnetic pole as the rock solidifies. Thus, these grains are permanent records of the location of the earths magnetic field at the time the rock forms. As new crust is created on the ocean floor, the new crust solidifies with its iron oxide particles acting like miniature compass needles, pointing to wherever magnetic north is at the time. Scientists studying the lava samples from the bottom of the ocean could see that the iron oxide particles were pointing in unexpected directions, but to understand what this meant, they needed to know when the rocks formed, and where they were located at the time they solidified out of liquid lava.   The method of dating rock through radiometric analysis has been available since the early 20th century, so it was an easy enough matter to find the age of the rock samples found on the ocean floor.   However, it was also known that the ocean floor moves and spreads over time, and it was not until 1963 that rock aging information was combined with information about how the ocean floor spreads to produce a definitive understanding of where those iron oxide particles were pointing at the time the lava solidified into rock.   Extensive analysis now shows that the earths magnetic field has reversed about 170 times over the last 100 million years. Scientists continue to evaluate data, and there is much disagreement over how long these periods of magnetic polarity last and whether the reversals happen at predictable intervals or are irregular and unexpected. What are the Causes and Effects? Scientists do not really know what causes the reversals of the magnetic field, although they have duplicated the phenomenon in laboratory experiments with molten metals, which also will spontaneously change the direction of their magnetic fields. Some theorists believe that magnetic field reversals may be caused by tangible events, such as tectonic plate collisions or impacts from large meteors or asteroids, but this theory is discounted by others. It is known that leading up to a magnetic reversal, the strength of the field declines, and since the strength of our current magnetic field is now in steady decline, some scientists believe we will see another magnetic reversal in about 2,000 years.   If, as some scientists suggest, there is a period during which there is no magnetic field at all before the reversal occurs, the effect on the planet is not well understood. Some theorists suggest that having no magnetic field will open the earths surface to dangerous solar radiation that potentially might lead to global extinction of life. However, there is currently no statistical correlation that can be pointed to in the fossil record to verify this. The last reversal occurred about 780,000 years ago, and there is no evidence to show that there were mass species extinctions at that time. Other scientists argue that the magnetic field does not vanish during reversals, but merely grows weaker for a time. Although we have at least  2,000 years to wonder about it, if a reversal were to occur today, one obvious effect would be mass disruption to communications systems. Much the way solar storms can affect satellite and radio signals, a magnetic field reversal would have the same effect, though to a much more pronounced degree.

Michelangelo Buonarroti's Sistine Chapel Research Paper - 1

Michelangelo Buonarroti's Sistine Chapel - Research Paper Example Hence, the Sistine Chapel by Michelangelo Buonarroti embraces different episodes of Biblical nature in smooth and quite invisible transitions between each scene. First and foremost, the Sistine Chapel was set for Michelangelo by Pope Julius II and painted on the â€Å"chapel’s ceiling which covered a curved surface of about 5,600 square feet† (Somervill 45). At a glance, it is an enormous representation of High Renaissance which inspires by luminous and quite patterned schemes of different paintings divided into different topic, mainly of genesis and God’s creation of Adam. All in all, the Sistine Chapel was commissioned by Pope Julius II to take place in the large Papal Chapel for the religious purposes of Vatican’s clergymen (Lucid Cafà © 1). It was a remarkable order for the Church at large and for Pope Julius II, in particular. Michelangelo urged for something unusual he could reflect on the surface. Once, he even noted the following idea: â€Å"I saw the angel in the marble and carved until I set him free† (Lucid Cafà © 1). Thus, before painting the Sistine Chapel, Michelangelo was greatly inspired b y a divine impact from above. The artistic ensemble of the chapel is performed in a fresh renaissance vision of Michelangelo which he nurtured out of his genius. He started working on the chapel in 1508 and finished it in 1512 (Holroyd 35). Thus, Michelangelo followed a sequential flow of ideas which were constantly interrupted by Pope Julius II (Somervill 46). As might be seen, it was madness for the artist, as he could not concentrate more on the art and artistic thought in keeping with the best traditions of High Renaissance. Definitely, he was well influenced by the intangible muse while painting, whereas he was stopped by tangible and insignificant remarks of Pope Julius II. Needless to say, the work of Michelangelo was the fruit of his entire life. Of course, there were other works of art which Michelangelo created. As

The Evolution of Automobiles from fossile fuels to hybrid and electric Research Paper

The Evolution of Automobiles from fossile fuels to hybrid and electric - Research Paper Example (Bruno 499-534) However, the car that many researchers agree began the move from using horse and buggies can be attributed to Karl Friedrich Benz, who invented the first true automobile with his innovative gasoline powered internal combustion engine between 1885 and 1886. His German patent for this three wheeled, four-cycle automobile was, DRP no. 37435. (Bruno 499-534) Between 1885 and 1903, there were several successful designs marketed in the United States, one of these was first Oldsmobile, the Curved Dash produced between 1900 and 1904. (GM) Henry Ford is among the most well-known of the automobile innovators with his launching of the Ford Motor Company in 1903 and subsequent use of the process including standardized parts and mass production of the Model T. From this point on automobiles became more efficient and widely used. The modern fossil fuel powered car is more fuel-efficient in many areas then many of the older cars that were produced; however, this is not by much. â₠¬Å"According to Ford, the Model T – which began mass-production in 1913 – averaged a fairly healthy 25 miles to the gallon. Nonetheless, by 1923, the year the study begins, the average fuel efficiency of the entire US fleet was 14 mpg.† (Mulcahy 1) According to the article, fuel efficiency has only improved an average of three miles per gallon. This means that unless we switch over to electric or hybrid vehicles we could see serious problems with the planets ecosystem. â€Å"Many of the environmental problems our country faces today result from our fossil fuel dependence. These impacts include global warming, air quality deterioration, oil spills, and acid rain.† (Clean Energy 2) Even though electric cars were used from almost the beginning, they have not been in widespread use until recently. With an increasing awareness of the world around us has come the need to reduce the use of fossil fuels. New technology using hydrogen fuel cells allow a much better , cleaner approach to the question regarding our environment around us. Hydrogen is a versatile energy carrier that can be used to power nearly every end-use energy needed. (Hydrogen Fuel Cells) In 2007, General Motors (GM) unveiled a hydrogen-fuel-cell-powered version of its Chevrolet Volt concept, a family of electric cars that get a portion of their energy from being plugged into the electrical grid. (Bullis) Currently in the United States, there are several various hybrids and electric vehicles available for purchase, some of these are very small and some are transport trucks. Because too much use of fossil fuels can be bad for the environment the change to hybrid fuels and electric vehicles will be a good thing for the world. Beginning in 2009 several new cars became available. â€Å"Though a few electric cars and plug-in hybrids are currently available on the market, several new models including the Nissan LEAF, Chevrolet Volt, and Mitsubishi i MiEV are scheduled to hit the s treets in the near future. Toyota, creator of the popular Prius hybrid, has thus far declined to deliver a fully electric car.† (Timeline: History of the Car) We should see improvements in hybrid and electric cars over the next several decades and will likely see greater use until the fossil fuel cars are eventually no longer used. Works