Abstract
This paper explores Homer's "The Odyssey" through a discussion of how dining etiquette relates to morality within the epic. The author points out that a large part of Greek hospitality within the society of "The Odyssey" involves the preparation of feasts and giving each guest an ample amount of food served in a ritualistic manner. The paper relates that, in parallel narratives, Odysseus and his son encounter many different ideals of what non-Greeks consider hospitality, each encounter conveying their hosts' morality.

From the Paper
"The knowledge of dining and making sacrifice for the gods does nothing for the survival of the crew of Odysseus. They know dining etiquette; how to eat in a polite and courteous manner, yet eating is the bane of their existence through their own actions, temptations, and through the actions of the mythological beings they encounter. Their respect as shown through courteous dining was ultimately a gesture of appreciation towards their various hosts. Menelaus attests to this etiquette of travelers when Telemakhos comes unannounced to his home. "Could we have made it home again-and Zeus gives us no more hard roving! -If other men had never fed us, given us lodging? ...Here a maid tipped out water for their hands from a golden pitcher into a silver bowl, and set a polished table near at hand; and larder mistress with her tray of loaves and savories came, dispensing all her best, and then a carver heaped their platters high with various meats, and put down cups of gold." (IV.35-37, 56-62)"

Tags:hospitality, morality, ritualistic, narratives, non-greeks

Abstract
The paper presents the business plan for the proposed Shells Fine Dining establishment that includes a product profile, marketing plan and overview of legal requirements. The paper outlines the human resources department, the operational and financial plans and the positive future prospects of the restaurant. The paper includes an organizational flow chart as an appendix.

Outline:
Executive Summary
Product Profile
Marketing Plan
Legal Requirements
Human Resources Plan
Operational Plan
Financial Plan
Future Prospect

From the Paper
"Shells Fine Dining is an 80 seat fine-dining establishment with an attached 30-seat lounge. Shells Fine Dining focuses on fine dining in an elegant and relaxed style. The establishment offers a diverse selection of fine dining including seafood, steaks and catering services. Indoor and outdoor seating add to the beauty of the Riverfront, making Shells truly a place of visitor's and locals dreams."

Tags:product, profile, marketing, plan, human, resources, finance

Abstract
This paper provides a business proposal in the form of a letter; "As someone who is always looking for a high-return, quick-turnaround investment, you will be interested to hear about a promising business opportunity I have launched. With the $75,000 I won in the lottery, I am opening a casual restaurant called Fred's Breads. As a lifelong chef and baker, I mean to create Canada's first combination bakery-casual restaurant. Over the past year, casual dining in Canada grew by 7.6%, almost twice as fast as the industry as a whole. Meanwhile, thanks to leaps in productivity, bread and bakery revenues are growing at 8.5% a year thanks to new baking equipment. "

From the Paper
"Dear Alfred Re: Equity partnership in Fred's Breads, Inc. As someone who is always looking for a high-return, quick-turnaround investment, you will be interested to hear about a promising business opportunity I have launched."

Tags:business, proposal, investment

Abstract
This is a biography and analysis of the American artist Jim Dine. In this paper, the biography of Dine is presented in relation to specific paintings and styles that influenced Dine's artistic production during the 1960s and 1970s. The essay also discusses Dine's methods and tools for painting, and compares Dine's art with his personal life.

Tags:jim, dine

Abstract
This paper discusses Dine cosmology and how it is structured. It describes Dine as a homology and shows how Dine holds that all elements derive from a common source. The paper discusses the roles of baskets, hooghans and textiles and then shows how they represent universal structures, elements, colors, numbers, shapes and forms within Dine belief.

From the Paper
"Without the strict binaries that characterize the cosmologies of other cultures, the Dine propose a more integrated vision of the universe. The breath of life permeates everything, and life is cyclical and eternal. Death means only a transition from one phase of life or one form of life to another. Upon death, the same basic elements of creation continue to characterize life and that individual. The number four is structural and represents not only the four elements of moisture, air, substance and heat but also the four cardinal directions and the movement of the sun throughout the year. Directionality and the compas points denote the sacred geography that characterizes the Navajoland and Dine cosmos. As a result, the hooghan is constructed with four main structural poles. Each pole corresponds to a direction with the entrance of the house always in the east. The poles create special sections within the hooghan that are also linked to sacred geography and directionality. A fifth pole flanks the doorway, demarcating the presence of the fifth element."

Tags:hooghan, elements, creation

Abstract
This paper addresses Lilia's character in the short story "When Mr. Pirzada Came to Dine" by Jhumpa Lahiri. This story illustrates an environment in which a young and inexperienced girl - the character of Lilia - is suddenly confronted with a host of information about the conditions of life beyond her sheltered suburban environment. Through examining the events of the story, it can be seen that Lilia's character is not truly changed in some fundamental way through her encounter with Mr. Pirzada.

Tags:LITERATURE / AMERICAN LITERATURE, examining the character

Abstract
This paper presents the mission statement of California Pizza Kitchen and relates how the company has built the organizational culture to achieve its goals of leadership in the casual dining industry. Training and supervision of personnel and innovative and creative products, the author explains, have led to exceptional customer loyalty and high brand awareness, resulting in large returns for the stockholders. The paper recommends that, to maintain its position in this competitive industry, the company should make technological improvements to strengthen its internal operations and thus customer service.

Table of Contents:
Executive Summary
Introduction
Critical Evaluation
Recommendations
Conclusion

From the Paper
"The company's mission has been formulated as maintaining the leadership position in the industry by increasing market share by expanding the restaurant base in new and existing markets. This expansion strategy is leveraged by partnerships in non-traditional and retail channels and offering innovative menu items. The company has also developed other concepts such as the CPK/ASAP which, in contrast with the concept of the full service restaurant, caters to a fast casual dining experience. The value proposition is based upon creating a new category of pizza called the premium pizza."

Tags:differentiation, premium pizza, value proposition, exhibition style, geographic expansion

Abstract
The paper explains that Florence, one of the most beautiful cities in the world, embodies everything about Italy and serves as a guide of what the city was like during the Roman Empire and the Renaissance. The author points out that the best place to stay, if on a budget, is the Mediterraneo Grand Hotel ($92) or, if a budget is no worry, the Savoy Hotel ($350). This paper contends that the best part of Florence is that the traveler can experience the big-city aspect of Florence, while having the ability to visit a rural wine colony or stay at a remote bed and breakfast and still being within easy access distance to Florence.

From the Paper
"Because of Florence's historical past, there are many things to see if we visit. There are many churches, museums, art galleries, and castles that allow us to experience Florence's and Italy's past. The first site that should be on every one's to-do list is the Duomo. The Duomo has become, according to sources, the symbol of Florence, and I must say from the pictures, it is very impressive. The Duomo was a former cathedral built at the end of the Medieval period using Gothic style architecture. While it has become the symbol of Florence it has also become the center. Because of this many of the important historical and cultural events are usually found by the Duomo. Today the Duomo serves as one of the many historical cathedrals and museums."

Tags:restaurant, medici, hotel, duomo, gardens

Abstract
The paper discusses different types of services offered by restaurants for dining. The paper explains that the three main types of dine-out services are fast food, buffet and fine dining. In the paper, all three are analyzed with regard to their cuisine layout, public preferences and prices. The paper points out that the choice of service defines different preferences, lifestyles and tastes of people. The writer also discusses how food and restaurant industries are growing despite the common knowledge that they are a cause of obesity.

From the Paper
"In spite of the growing health consciousness, franchise chain and independent restaurants are both mushrooming nation wide, with a momentum never so conceited before. According to a survey published in the magazine, Entrepreneur, every week Americans consume 4.2 meals from restaurants; which amount to 218 meals per year (Lynn, 2003). The President of the Council of Independent Restaurants of America (CIRA), Don Luria points out that the rise in new restaurants, as recorded by the Bureau of Labor and Statistics, is around 8,000 to 10,000 per annum. This growth is often contributed by chain restaurants and franchises. Analysts claim that by 2010 the restaurant industry will exceed 1 million units, with sales of $577 billion capturing 53 per cent of the food investments. Following is the classification of the types of services offered by restaurants."

Tags:fast-food, buffet, fine, dining, obesity

Abstract
This paper reviews, analyzes and discusses Nick's Steak House and Sports Bar. According to the paper, Nick's Steak House and Sports Bar is unlike any other restaurant in the area of its location, as it will offer an exclusive blend of high-quality food at value-costing along with an entertaining environment. The paper reports that this restaurant will meet the consumer's need for a high-quality dining experience along with high-quality entertainment. The paper describes the restaurant's background, marketing strategy, management and operations plan and financial data.

Outline:
Executive Summary
Statement of Objectives
Background
Technical Description of Product/Service
Marketing Strategy
Market Data
Selling Tactics
Management and Operations Plan
Personnel Plan
Human Resources Plan
Financial Data
Financial Bail-out Plan for Investors
Projected Profit and Loss
Projected Cash Flow
Projected Balance Sheet
Conclusion

From the Paper
"The restaurant will be owned and operated by its owner. The restaurant will be based in Waldorf Maryland, which is a suburb of Washington DC. The company will have a humble inauguration and will focus and direct all its energies on achieving its objectives. The location for the restaurant has been chosen and it will be secured shortly at the lease for about $20,000 annually. This will help us in setting up the restaurant in a short span of time and commence our business activities soon. Since the chosen location has previously been outfitted as a restaurant, we plan to arrange a sum of approximately $40,000 in funds, along with a $100,000 SBA-assured credit, to establish the restaurant."

Tags:high-quality, dining, consumer, market, risk, food, meals, location