12.1 Franklin D. Roosevelt Inaguration Speech

12.1 Franklin D. Roosevelt Inauguration Speech

DATE: 5 MAY 2009

TO: Mrs. Jonasz

FROM: Andrew Chapel, Lawrence Brown, Mark King

SUBJECT: Speech Summery (FDR "Fear Speech")


The great thing about Franklin D. Roosevelt was the way he captivated his audience into the whole understanding and main points. At the time, FDR had to be the most visionary person for the nation and his goals was stretched out so good that he was one of the few men who served four terms to accomplish his goals in the time of great need in the country.

A. FDR introduced himself by speaking of the audience, the people of the United States. The start of the speech indicated that he was concerned with the people by going straight into the subjects of peril of the United States to grab the attention to the audience. Through the body of the speech, FDR kept emphasizing and explaining the problems that the nation is undergoing and what we need to do to help the situation.

B. The overall organization of the speech was excellent. You can tell in his speech because he did not stop at all. Another indication was that he was very ready for the speech with the knowledge of his vocabulary. You can tell that when he did look down at his summary inauguration, that he didn't stare at it. This means that he only wrote down keywords and had memorized his speech.

C. FDR was a man who used the verbal signposts to help create coherence in the speech. The raising and lowering of his voice at the right times and right words was a definite signpost. His pausing of speech between words was to help emphasize the subject even more.

D. Franklin D. Roosevelt had many main points. Of course, his message was to point out what the nation needs to do first before we can succeed in our goals. His introduction is what he was best recognized for. "The only thing we have to fear is fear itself". Another point is the going over the "Good Neighbor" policy through world policies and friendship. Some of the biggest ones are to emphasize the importance of creating jobs and helping farmers out in the 48 states.

E. The supporting facts of the speech were clearly stated after each point was made. For instance, when he said was telling the problem of farm jobs, he stated about how the farmers cannot find markets to which to sell to. He also endured the fact that money does not make people happy. It is the achievement of which they will have once the mission is completed.

F. In the overall speech, more or less, what FDR was trying to convey to the audience is that the benefits of their fruits of labor to the overall good of the nation is the benefits that will be displayed. He also conveyed that it will be a long hard road, but together, with the understanding of what will come and what needs to be done, that this benefits the nation and its people overall.

G. Franklin D. Roosevelt gave out a lot of enthusiasm during his speech. You can tell by his change of tone in his voice. Another way is how he trembled in emotion when he spoke. However, his opening statement and "fear" speech started me out as interested in his speech. I was stricken with hope that this man could help out our nation and that his sincere speech and dedication was exactly what the country needed.

Many people can view the visual speech and hear Franklin D. Roosevelt on the website www.youtube.com. It is best understood when you read his speech as he is speaking it to understand the importance of his speech and how he was a good deliverer of one of the most famous speeches in the twentieth century. The need of the nation is of the up most importance to the president and is well conveyed in his message, through the dire need of his appointment in history.

THE RESUME

Chef Resume

LAWRENCE BROWN
256 Third Street
Atlanta, Georgia 40050
Home: 111-111-1111
Cell: 222-222-2222
Email: (flordadawg@yahoo.com)

Have 15 years of experience in making delicious healthy dishes in star hotels and leading restaurants. Expert in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food. Specialized in preparing menu for the day; with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes.

Objective: To utilize my abilities and experience of managing a team making special variety dishes of different countries in a professional rewarding environment.

Education:
• Bachelor of Arts - Culinary Arts, 1992, Mary Brown Institute of Culinary, Georgia

Achievements and skills:
• Have the ability and experience to prepare quality variety dishes in the stipulated time.

• Have expertise in variety of techniques in cooking to prepare healthy tasty dishes

• Have excellent managerial ability and have managed various teams with great efficiency.

• Have ability to produce cost-effective quality healthy delicious dishes by appropriate

• planning

• Have experience of managing all operations related to dish in star hotels.

• Have also trained team mates, by conducting practical and training cooking classes.

• Have got many appreciation and certification, for making excellent new delicious dishes.

Strengths:
• Can handle and prepare delicious quality healthy food to handle large orders in stipulated time.

• Efficient in making different delicious menu charts to attract customers

• Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well as satisfactions to customers

Work History:

Chief Chef Apr 1999 - Present
ABC Group of Hotels, Geogia

Responsibilities: I take the responsibility of managing and delivering quality delicious food by managing a team of 40 cooks and chefs. I specialize in presenting delicious sea foods and Chinese foods. I take the responsibility of maintaining all the inventories required for food department. I also take charge of training department related to food and training chefs and cooks for following procedures and rules while preparing healthy, delicious food along with quality. I take the responsibility of assigning menus for the day and present different variety menus on different days which attract customers.

Chef Dec 1997 - Apr 1999
Lea Georgia Villa, Georgia

Responsibilities: As a chef I took the responsibility of making new delicious healthy dishes for breakfast, lunch, and dinner. I also managed a team of 25 cooks and I was reporting to chief chef. I was appreciated for establishing clear rules and regulations while making dishes which helped the team mates to follow guidelines and prepare healthy delicious dishes.

Exective Chef Jun 1996 - Dec 1997
Wales Restaurant Group, Georgia

Responsibilities: Took the responsibility of entire dish making process along with 30 cooks and delivered quality, delicious dishes. I specialized in making Chinese dishes and sea foods in the restaurant which was favorite dish among customers visiting the restaurant.

Cook, Dec 1994 - Jun 1996
Western Dine, Georgia

Responsibilities: As a cook I was assigned the responsibilities of making dishes mainly sea foods and meats. Expertise in roasting, grilled foods and baking dishes which are favorite dishes of customers of Western Dine. Apart from non-vegetarian also expertise in making vegetarian dishes and was assigned the task of making side items using vegetables and fresh fruits juices of various varieties. I used my innovative style in making the fresh fruit juices by adding heath complements like herbs and spices which adds apart from health taste and flavor.

Apprentice Chef, May 1992 - Dec 1994
Baristo Restaurant, Georgia

Responsibilities: I got training under the direction of chef and assisted in making dishes and juices of varieties. I also learnt about the important of quality and healthy food preparation by attending a workshop conducted by chief chef in the restaurant.

Languages Known: • English, French and Spanish

11.6 Planning a Meeting

11.6 Agenda
Agenda
Associated Students Organization (ASO)
Staff Meeting
May 1, 2009
04:00a.m-05:00a.m
Conference Room, Seventh Floor

Introductory Remarks
I would like to extend my personal gratitude to all in attendance. Today, we will discuss preparations for a career day in the spring. We will hear from an array of committee members with regards to our objectives and entertain various ideas on how we will make this event successful, I would like to thank you in advance for your undivided attention and participation in this staff session and look forward to hearing from you.

I. Call to order; roll call
II. Approval of agenda
III. Approval of minutes from previous meeting
IV. Person Proposed Time

V. Committee Report

A. Speakers Jack 10 minutes

B. Business Recruiters Jane 5 minutes

C. Publicity Larry 5 minutes

D. Reservations of campus space Jill 5 minutes

E. Set up of booths Danny 10 minutes

F. Other (Open) 10 minutes

VI. Old business
A. Last minutes John 5 minutes

VII. New Business
A. Open Ideas (Open) 10 minutes

VIII. Announcements

IX. Chair’s Summary, Adjournment

6.7 Krispy Kreme Fund Raiser

3333 Get Sum Blvd.
Headbustaz, Fl. 32218
December 28, 2009



Krispy Kreme Doughnut Corporation
Customer Relations Dept.
P.O. Box 83, Winston Salem
North Carolina 27103

Dear Mrs. Dionne Simms:
My name is David Holmes, and I represent the Noah’s Ark Children’s Center. We’re conducting a fund raiser and are interested in using your doughnuts. Please provide information on your fund-raising partnerships.

Our Center is home to over 30 children seeking to benefit from our efforts; we expect to provide each child with an opportunity to study a diverse culture abroad with a roundtrip air fare to Spain. Therefore we have sought to raise $40,000.00 to cover expenses and accommodate the billeting of the children. After reviewing your web site, a few uncertainties were aroused and would be very beneficial if you could provide us with a clarification to the following:

1. What are Krispy Kreme partnership cards, and how do we obtain one?
2. How do certificates work?
3. Do we sell the doughnuts at retail price?
4. Is a traditional bake sale suffice?


Thanks for responding by Jan 15 so that we can meet a March 1 deadline for our insurance center.
Sincerely,
David Holmes,
Chairman of Funds

1.12 Diversification at Reebok

In it's early stages, the Reebok shoe company grew rapidly and only hired one ethnic group. A huge potential for further advancement may have been missed due to a lack of diversification. With more culture comes variety and creativity which translates into a type of advertising which is appealing at different levels. This business is in retail sales and needs variety to stay attractive to consumers. With every company comes an opportunity to make more money through communication, and I beleve in order to have the capability of entertaining the thought of doing business, not only in the United States but outside as well; it helps to surround yourself with as may different cultures as possibe. A larger competitive advantage is taken over other retail business, because options can be explored without hesitation when the staff is familiar with the people to whom you wish to have consume your product. It takes one to know one, (a cliche used to mean familiarality is understanding).

1.10 Cross Cultural Gap at Resort in Thailand

Cross Cultural Gap At Resort Hotel In Thailand



As director of the hotel at The Laguna Beach Resort, I would implement a cultural cross training program to assist employees and management with differences of ethnicity. I believe it would be of extreme importance to include both parties in the training to develop a common understanding of mutual respect. As a foreign member in the country of Korea; I realize it would be preposterous to remain culturally bound to western philosophy, as circumstances present themselves in different mannerisms here. For instance: a civilian in a mall may walk very closely beside you and even nudge you a bit and it’s considered a common gesture of normality. However, in an American persona that would be taken as disrespect, and rude. Had I not been aware of the culture, I may have had an interruption of service. Such is the same in business, ensuring that all staff not just employees; are aware of diverse climates helps to lock in on success of good business practice, especially in a hospitality industry because more than likely an owner’s reputation depends upon excellent customer service.



The types of topics that a program of this sort may include are basic foreign language, customs and courtesies, customer relations, and managing development. At a minimum, the program would require everyone in attendance to obtain a very basic skill in speaking the staff members’ language. One bilingual individual could be designated as liaison between language groups, also assuming the responsibility of ensuring the management team’s outlook is interpreted correctly and understood..i.e.. (Floor Supervisor) Along with learning language a good speech program often entertains the need to know the origin of vernacular; and familiarizing oneself with the local customs or patterns of behavior help to bring a style to language identifiable by the native speaker, making room for respect. After those aforementioned have been introduced, it is important to maintain the skills provided and that responsibility should rest with the managing staff of the operation. Not only is maintenance key but developing a close knit working climate is as of equal importance in the success of the resort.


-CPL BROWN, LAWRENCE, E.

Business Outline

BBQ Delivery Business Plan
Browns Barbecue




Executive Summary


The westside of South Gate has experienced explosive growth the past three years. Over 3,000 new residents live in the westside area. Area businesses are slowly catching up with this new opportunity. Brown’s Barbecue is opening a new barbecue delivery service that will focus on the westside area.
Currently, the area's closest barbecue restaurant takes up to 45 minutes to deliver. Brown’s will cut the delivery time to no more than 20 minutes.
Brown’s will offer better barbecue, at a lower price, and will deliver it hot to the customer's door faster than the closest competitor.

1.1 Objectives
· Capture the majority of the barbecue delivery business in the westside area.
· Offer our customers a superior product, at a low price, and provide customer service that is second to none.


1.2 Mission
Brown’s Barbecue's mission is to offer residents of the westside the best barbecue delivery service in the city.

1.3 Keys to Success
· A superior product that will promote customer loyalty.
· A business location that will assure that the barbecue will be delivered quickly.
· Delivery people that have great customer skills.

Company Summary


Brown’s Barbecue is a new barbecue delivery service started in the city's westside area. Larry Brown, owner of Brown’s Barbecue, has seven years experience in the restaurant industry. His focus is to satisfy the customer's demand for a quality barbecue that is delivered quickly with a smile. Brown’s Barbecue will serve a seven mile area with over 25,000 residents. Overhead will be kept low so that Brown’s Barbecue prices will beat the competition. Delivery people will use their own vehicles so the business will not have to purchase delivery vehicles.

2.1 Start-up Summary
The start-up cost of Brown’s Barbecue will consist primarily of kitchen equipment. Larry Brown will invest $50,000.



2.1.1 Company Ownership
Brown’s Barbecue is owned by Larry Brown.

2.2 Company Locations and Facilities
Brown’s Barbecue will be located at the corner of 11th and Tyler. These two streets are the area's busiest and provide easy access to our service area.

Products
Brown’s Barbecue will offer a wide variety of Southern style beef, chicken and pork, as well as sodas and fruit juices.

Market Analysis Summary
The westside is a growing middle-class area with 25,000 residents. A majority of these residents are families of four or more. The average income for the area is $38,000. The boom in the area is primarily in response to new employment opportunities in the city's Westside Industrial Park. Businesses that traditionally do well with this population have demonstrated the potential for Brown’s Barbecue. A neighbor of Brown’s Barbecue, Magic Videos, has been in operation in the area for a little over a year. Magic Videos is the closest video store serving the westside area. Their sales have grown by 40% due to its location and the absence of direct competition in the westside.
With continued growth in the area, opportunities to serve the westside residents will increase. The company will sell predominantly to individuals, but it will also accept some catering jobs to individual parties and company functions in the westside.

Strategy and Implementation Summary
Brown’s Barbecue will use advertising to promote the business. We will use the local westside flyer to advertise. In addition, we will hire people to hold signs at the corner of 11th and Tyler. We will also use door handle flyer promotion throughout the westside neighborhoods.
Our most important promotion will be done in conjunction with Magic Video. We will offer a two for price of one video coupon with each purchase at Brown’s Barbecue that can be used at Magic Video. Magic Video will offer its customers a $2 off coupon that can be used at Brown’s Barbecue.

5.1 Competitive Edge
Brown’s Barbecue's competitive edge is:
· Location: Brown’s Barbecue is located in the heart of the westside area on the corners of 11th and Tyler. These two streets are the area's busiest. The closest barbecue restaurant to the westside area is a fifteen minute drive. Brown’s Barbecue can deliver in half the time of its competitors.
· Low Overhead/Lower Prices: Since Brown’s Barbecue only delivers barbecue, its prices don't reflect overhead demands of a traditional gourmet restaurant.
5.2 Sales Strategy
· The sales strategy of Brown’s Barbecue is simple. First, offer the customer a superior grill at a low price.
· Second, make sure that barbecue is delivered quickly. Third, the delivery people must work to create customer loyalty.

Management Summary

Larry Brown will be the manager of Brown’s Barbecue. Larry started as a waiter at the city's famous Kentucky Fried Chicken restaurant. At the time, Larry was in his junior year at Anne Arundel Community College. He graduated in 2005 with an Associate in culinary. Soon after graduation, Larry was offered the position of shift manager at the KFC. He has held that position for five years.


6.1 Personnel Plan
Brown’s Barbecue will have the following staff:
· Manager.
· One kitchen staff.
· Two delivery staff.

Personnel Plan
2008
2009
2010
Manager
$30,000
$34,000
$38,000
Kitchen Staff Member
$24,000
$25,000
$29,000
Delivery Staff (2)
$36,000
$37,000
$38,000
Other
$0
$0
$0
Total People
4
4
4
Total Payroll
$90,000
$96,000
$105,000

Financial Plan
The following is the financial plan for Brown’s Barbecue.

7.1 Break-evenAnalysis
The following table and chart show the Break-even Analysis: