Abstract
In this article, the writer first looks at the dominant strengths and major weaknesses of Dish Networks. The writer then looks at the various opportunities and threats facing the company. The writer discusses that the strengths of the company connote how as a first-generation satellite broadcasting service the company was able to expand significantly in the U.S. through partnership sand alliances to gain access to content and digital set top boxes and services with EchoStar. The writer notes that as the market matures and becomes more competitive, the company is faced with several major threats that could potentially impact their basic structure and business model. The writer concludes that to alleviate these threats, DISH needs to aggressively move on opportunities to both increase customer loyalty in addition to continually investing in infrastructure to remain competitive.

Outline:
Section I: DISH Networks
Section II: Analysis of Strengths and Weaknesses
Section III: Analysis of Opportunities and Threats
Section IV: Analysis
Section V: Summary of SWOT Analysis

From the Paper
" The three most dominant strengths of DISH Network Corporation are its sustainable, strong market position, pricing strategies that are profitable and competitive, and MPEG-4 Service that the company is pioneering in the industry. Each of these strengths combines to provide DISH with a long-term defensible competitive advantage over the long-term.
"The first strength that of DISH having a sustainable, strong market position is attributable to the company's ability to attain the third largest subscriber base in the U.S. with approximately 13.7 million subscribers as of 2008. DISH further sustains its market position by being a single source of equipment distribution, installation, sales, and service. DISH also offers 2,700 video and audio channels in the domestic U.S. and is expanded into High Definition (HD) TV content as well. Foundational to the company's strength has been their ability to successfully transition for establishing their business in targeted rural markets, transitioning to key metro markets over time. The combining of all these factors is responsible for the company's sustainable, strong market position. The second major strength of DISH is the profitability and competitiveness of their pricing strategies."

Tags:broadcast, satellite, market, pricing, strategies

From the Paper
"The cooking of Liguria, like that of most of Italy's regional cuisines, reflects the geography, history and economics of the region. Though it is, in large part, a cuisine in which the ingenuity of perennially poor people produced excellent food, some of its primary innovations--such as pesto--no longer seem to hint of poverty. Instead, Ligurian inventiveness has turned the region's limited resources into a distinctive cuisine. La cucina dei genovesi has developed from a means of meeting basic human needs , while alleviating boredom with invention, to a means of delighting everyone from residents to visitors with the sensual pleasures of eating.
Liguria, popularly known in America as the Italian Riviera, is the second-smallest of Italy's administrative regions. Approximately 2,000 square miles in size, it stretches 200 miles..."

Abstract
This paper compares Harry's Steakhouse in the financial district of Manhattan versus the older Peter Luger's in Brooklyn. The paper describes how Harry's caters to a traditional New York City clientele where the dishes are creatively prepared with unique flavourings. The paper contrasts this to Peter Luger's who caters to those who do not care very much about cholesterol, healthy eating and waistlines, but simply want to eat a juicy, fatty piece of beef.

From the Paper
"For a group of people with diverse appetites seeking a comfortable steakhouse atmosphere, Harry's might be more appropriate. The dishes are creatively prepared, with whimsy, even irony. The idea of serving, for example, an entire jar of applesauce with fancy pepper seems almost to be making fun of traditional American cuisine, as it combines unusual seasoning with a staple like pork. Harry's is making fun of the 'real thing.' The real thing, the true and traditional steakhouse, is Peter Luger's. Peter Luger's offers few options for diners seeking lighter fare and a variety of flavorings, but for people wanting to relax in an unpretentious environment and throw any cares about eating in the nutritionally correct fashion, dining there is like taking a trip back in time, before celebrity chefs and cholesterol dominated the culinary headlines."

Tags:restaurant, nutrition, portions, atmosphere, variety, flavourings

Abstract
This paper discusses Hollandaise sauce, the origin of its name, its culinary history and how it is prepared. The writer provides the recipe of the first recorded use of a Hollandaise-like sauce in a cookbook from 1651, and explains how it is made traditionally and in its more modern variations. The writer notes that it is also the basis for other well-known sauces such as Bearnaise sauce and mayonnaise. The writer discusses several of the dishes which are paired with Hollandaise sauce, such as Eggs Benedict, and explains why Hollandaise is currently not as popular as it used to be.

From the Paper
"Sauces were first created because of the lack of refrigeration in the early days of cooking, to mask the flavor of tainted foods, or to make the less appetizing parts of an animal seem more enticing. Hollandaise sauce literally means Holland-style or from Holland in French. It is widely thought to have come to France as a Flemish or Dutch sauce thickened with eggs with the consistency of savory custard, and made with a little butter beaten in to smooth the texture. The French adopted it into their own culinary repertoire and made it uniquely 'French,' and most people regard its current incarnation as a French sauce. All French chefs trained in the Escoffier tradition will know how to make Hollandaise sauce, whether they like the sauce or not!"

Tags:dairy-based, emulsification, salmonella, Waldorf, cream, tarragon, tainted, spinach, asparagus

Abstract
This paper explains that the main characteristics of almonds and the main pointers to be incorporated in promotions is that (1) almonds have a nutritional and a positive health effect and (2) almonds tend to bring a note of class to the serving of various dishes, especially salads. The author points out that tactical moves in terms of price need to be carefully managed because a price dispute with the other strong competitors is not desirable, which means that a moderate pricing tactic, without low dumping prices, is advisable. The paper stresses that a promotional campaign which targets the health benefits should be directed towards the main health journals and nutritional magazines, such as monthly columns on the properties of almonds and their relationship to good healthy diets.

From the Paper
"There are two potential problems that may damage the company's stability. One is internal, the other external. The internal problem refers to the creation of unions and the overall move towards unionization that has been experienced on the market and in the company itself. A union is a potential source of problems for the company, because it may lead to other things that could damage production (strikes, collective bargaining etc.). As far as the company is concerned, the union is not necessarily a problem that should be dealt with in terms of elimination, but it is a problem that should be dealt with in terms of isolation."

Tags:promotions, health, price, place, union

Abstract
This paper presents a research study that aims to understand the aroma impact compounds of cooked beef liver. The research reviews how far back the knowledge of consumption of cooked liver of any type goes and why, prior to the knowledge of its nutritional value, it was considered important to eat liver. The negative connotation to eating liver both historically and presently is reviewed as well as who actually eats liver in both the U.S. and abroad. In addition, the paper famous liver dishes are reviewed as well as the current percent consumption of liver, specifically beef liver in the U.S. and why the rate of consumption is at this level. Lastly, this research paper reviews where the remainder of the liver goes to specifically the percent that goes in animal feed and the percent that goes into consumable or non-consumable products.

Table of Contents:
Objective
Historical and Traditional Consumption of Liver
Nutritional Value of Beef Liver
Beef Liver Consumption in the United States
Raw Beef Liver Consumption
Beef Liver Recipes
Liver with Sour Cream)
Vitamins and Minerals in Beef Liver
Review of the Literature

From the Paper
"There are two primary methods of raw beef liver consumption. The first method is to freeze the liver for two weeks after cutting into large chunks. The fourteen days of freezing is to make sure that pathogens and parasites are eliminated. The liver can be removed from the freeze and grated. The second method is cutting the liver into small pill-size chunks and after freezing for two weeks taking the liver the same as swallowing vitamins. Razaitis states that suggestions given by a Native Nutrition discussion group for liver preparation."

Tags:freezing warriors athletes pregnant, amino acids

Abstract
This paper covers some of the influences on the foods and cooking of the Pennsylvania Dutch and discusses some of the region's most popular dishes and specialties. It explains that the Pennsylvania Dutch inhabit rural areas of southeastern Pennsylvania. Their cooking is a unique blend of their lifestyle, history, culture, and local influences. It shows how the Pennsylvania Dutch are not Dutch at all; they are really German immigrants who brought many food traditions with them when they immigrated to America.

From the Paper
"While there are Amish and Mennonite settlements in several U.S. states, the heaviest concentration is located in southeastern Pennsylvania, hence the term Pennsylvania Dutch, which includes all people of the area. This area of Pennsylvania is covered with gently rolling hills and rich earth, and it is the perfect place for farmers, which the Pennsylvania Dutch are. Cookbook author Betty Groff wrote of the farms of the area, "Their vegetable and flower gardens are so lush and immaculate that they could be mistaken for a horticultural college's test plots" (Groff 2). This lush farmland led to the development of a rich agricultural heritage, and many of the items grown end up on the family table for breakfast, lunch, and dinner. Another expert on the Dutch writes, "In 1799 Thomas Hill described the Pennsylvania Dutch farmers as 'the most early rising, hard working people I ever saw.' Many of them, especially the 'plain people,' are still that. They have never been afraid of hard work or of getting their hands dirty" (Klees 192)."

Tags:amish, culinary, cooking

Abstract
The paper compares and contrasts the themes, poetic techniques, choices of description and unique individual styles of the following poets and poems: William Shakespeare's 'Sonnet 29' and Christopher Marlowe's, 'The Passionate Shepherd to his Love', Michael Drayton's 61 and Sir Philip Sidney's 20,William Shakespeare's, Sonnet I and Walter Ralegh's, A Farewell to False Love,Sir Philip Sidney's 7 and William Shakespeare's, Sonnet 18,William Shakespeare's, Sonnet 55 and William Shakespeare's, Sonnet 71.

From the paper:

" These two poems share one common theme, the happiness that their love brings them. But these two poems achieve this in very different ways. Marlowe?s poem reads as a love poem. He is addressing his love and telling her how good life will be if she will be his love. At the same time he is also telling himself how much he needs her love. Marlowe does this simply by focusing on what life would be like. He focuses on all the pleasures that will come. In the first section he says that they will gather all the pleasures that are offered. He is referring here to how his life is not complete without her love and how everything will be more beautiful and more appreciated if she is there. He describes everything as perfect and calm. Phrases such as ?melodious birds?, ?fragrant posies?, ?pretty lambs? and ?silver dishes? all add to the feeling of contentment".

Tags:poetic, styles, techniques

Abstract
This paper discusses the author's own experience as she finds the proper mix of education and social life in college, more difficult for an international student like the author. The author points out all of her new responsibilities of living on campus: Clean my apartment, wash the dishes, wash my clothes, pay telephone and electricity bills. The author states that the hardest part is still finding a little time for relaxation in the day.

From the Paper
"This was not how I pictured my college life before it started. I thought college would mean having fun and being free, living alone and taking my new life as an adventure. When I was in high school back home, everything had been easy for me--I was sent to school each day with a driver, and when I came home each day, I had no reason to worry about anything. I found college life to be quite different. For one thing, I find I have numerous responsibilities I never had before. This goes along with living alone, but it also is a function of college life specifically."

Tags:balance, time, responsibility, education, international

Abstract
"Food Pets Die For" consists of seven years of research trying to get to the bottom of what people actually put into their pets' food dishes. The paper examines how author, Ann N. Martin, uses negative images, select phrases and a specific tone in order to bring her readers' attention towards the problems with commercial pet food.

From the Paper
"Being an animal's right activist vastly influences her decision on this topic. Of course Martin feels pity for animal's whose carcasses go to feed other pets as well as those pets that must eat the carcasses of their companions. Martin is not going to want to shed any good information about these companies, all the information that is shared has the intention of being as incriminating as possible to have a better chance of getting readers to find alternative foods to the commercial pet foods."

Tags:household, dog, cat, mad, cow, disease, carcass