Devices that access the Internet have become increasingly popular as they become more affordable. Several companies have released smartphones comparable to the iPhone (for example, Samsung Galaxy) and there are also several tablets on the market. Although the first impulse is to consider these devices for entertainment purposes only, the idea of ​​mobile learning (m-learning) is gaining fuel and becoming a reality. In fact, it is the fastest growing area of ​​e-learning, having the huge advantage of mobility. What we thought mobile meant for e-learning – having the ability to easily collaborate with people around the world – is multiplied by a thousand in mobile learning, where you have the ability to learn without being tied to a desk, or even a plug.

If m-learning hasn’t been taken seriously before, tablets make it seem like the next big thing in distance learning. Companies now buy tablets for their employees in the oil and gas department, as well as construction. The numbers are also rising for tablets used in higher education. Apparently the first million iPads were sold in the first week of launch.

Some of the tablets now available have features that make them impact the learning experience in the 21st century. The best example would be the iPad 2, of course, which includes apps like MathBoard, quizzes for kids from kindergarten to elementary school; Solar System: Interactive 3D Tour of the Galaxy; Intro to Letters by Montessorium – learning sounds and phonograms; Shakespeare in Bits: animated illustrations and modern-language translations of Romeo and Juliet; Virtual history, Rome: 3D reconstructions of ancient Rome, etc. The iPhone4 also comes with a variety of educational applications, such as National Geographic, which explores every corner of the world; New Oxford American Dictionary, which contains more than 250,000 entries; Cliffs Notes: reviews of great literary works; Periodic: the compact periodic table, etc.

Although these apps are educational and beneficial, there are very few mobile-friendly learning management systems (LMS). Some platforms, such as emTrain, Element K, Sum Total, and Blackbord Learn, offer apps that are available on iTunes and can be used on portable devices. However, there are no easy-to-use (fast) content creation tools. Very few providers offer web conferencing tools as downloadable applications. The importance of the tools being available as applications is that the user can access them faster. For example, if one is looking to create a quiz from the iPad, one would prefer to search for “quiz” in iTunes and then search for “create an m-learning quiz” in Google. Moodle is an open source LMS alternative that works great on the iPad. The Moodle system itself is not in Flash, and the input fields are very accessible to end users and administrators.

Knowing how to take advantage of this market opportunity, Apple brought iTunes U, with the U standing for “university.” This gives institutions a home for all their digital content created by educators, which can be downloaded to Mac, PC, iPhone and iPad. Knowing that students are already using iTunes and familiar with the environment, it’s easy to introduce some educational apps. It goes without saying that all students can access iTunes U.

For educators, both small and large, looking to get content online quickly, there are other options. Using your own LMS allows you to make your content accessible to a large audience. Using an open source platform, like Moodle, as mentioned above, could be a real time saver in getting your content out to the masses. Note: Apple’s approval process for your iTunes store can be difficult to navigate and time consuming.

The Shakers lived in dormitory-style housing and celebrated God in a busy and active way by engaging in tasks that brought out the best in themselves. The design details fell under “American Rustic” and were unmatched in craftsmanship.

Cabinet Features

The shakers use mullion and track recessed panel doors, and the insert is simple and flat. The exterior and trim edges are also simple and the most common woods are cherry and maple for shaker cabinets. There are also shaker colors that are common, and the woodwork is painted in these colors. They were:

Terracotta

·Pink

Yellow

Olive green

blue tones

Not only are the cabinets painted, but often the window sills, baseboards, peg rail, and rim top are also painted.

Hardware and accessories for mixer cabinets

Shaker’s craftsmen made their cabinet pegs and pulls usually from wood, but sometimes also used hand-forged finishes and metal. That style still works in shaker cabinets today, as long as you stick to the simplistic design. Homeowners can choose the type of pull they want, but they’ll find greater overall value by sticking to classic styles.

countertops that complement

Anyone who goes with shaker cabinets should stick with solid, square-edged countertops. Granite, limestone, soapstone, and slate are great choices to pair with new shaker cabinets in any type of finish.

Choose the best surfaces

For the overall look of a shaker-style kitchen, there are certain surfaces that lend themselves to the authenticity of the look that is desirable. Consider the following surfaces or finishes when implementing Shaker.

Walls – Walls can be finished or painted in any earth tone color, and homeowners will often choose an off-white. In the old days, a beadboard wainscoting was used along with pegs.

Ceilings: Ceilings were typically plaster and also painted off-white.

Floors: Stained wood or wood was common for floors along with shaker cabinets. Some also used stone. It is completely acceptable to include a woven rug on top of these hard surfaces to add warmth and coziness.

Accents: Fabric accents were common with shaker decor. They, like the simple cabinet styles, came in simple patterns and colors. They dressed the simple interior with gingham checks, window checks, or simple check patterns that were in one or more colors.

Modern or Classic

Today’s cocktail shakers are used in traditional decor as mentioned above or work well with modern elements. There are no rules on how to implement them. Homeowners should never be afraid to think outside the box when choosing what to implement. A simple shaker cabinet painted black or white will give it clean lines and allow for a stylish look. Many also choose to implement stainless steel faucets, fixtures, and appliances.

For a farmhouse-style kitchen, shaker-style cabinets come in many wood finishes and can be dressed up with porcelain pulls for a quaint appeal that makes any kitchen warm and inviting. Add some wallpaper to one wall for a splash of color, and then match kitchen towels, pots and pans.

A quick internet search will reveal a variety of ideas one can consider. They’ll quickly find that there are many styles that work with shaker cabinets and they’ll have fun creating their dream kitchen to show off to adoring friends and family.

We are often asked how organizations can optimize the value of their training or learning and development programs, and many C-level leaders are looking for ways to increase training-related behavior change as well as return on investment.

a recent VitalSmarts The webinar covered this topic quite well and shared several perspectives that align well with ours.

Here’s a brief summary:

First of all, the general premise of the webinar is that Learning & Development must become a strategic partner of the C-suite in order to achieve improvement and real behavior change. In addition, there must also be a C-level commitment to consistent L&D programming. As the presenters said several times, “Training, or L&D, should be treated as a process, not an event.“

In case anyone needed convincing, some thought-provoking statistics were shared.

For example, only 7% of Learning and Development leaders measure the ultimate effectiveness of their training programs. Possibly more concerning, only about 10% of all Learning and Development executives have met with the C-suite; and only a few align their training plans with the organization’s strategic plan.

Also, only 35% of the US workforce receives any type of training! And even then, the average is three days of training per year.

Finally, without effective reinforcement and ongoing development, only 14-15% of the information shared in training “sessions” is applied in the workplace. Instead, people often do nothing different or make a few changes for a while and then go back to what they were doing in the past. Clearly, this huge “gap” represents significant waste, which was called “learning waste.”

3 best practices

For those who are determined to improve the value and effectiveness of their learning and development programs (i.e., increase learning transfer and reduce learning scrap), three best practices were suggested:

1. Define the role and purpose of Learning and Development within the organization. To begin this process, the first two questions might be: “What would translate to a great year for L&D?” “This formation will be a success when… (complete the award)”
2. Build the learning and development platform on defined and agreed business outcomes. It was noted that most L&D managers plan their programming around what they “hope people will learn.” But instead, the real focus should be on “what people will do differently as a result.”
3. Recognize that L&D is a process, not an event. The process must include ongoing measurement and support to ensure business results are achieved. This means training, reinforcement, and accountability on multiple levels.
   • The C level must be engaged and allocate resources for appropriate levels of learning, as well as reinforcement and skill training.
   • L&D leaders need to align with business results and move the “finish line” of their training to include an achievement phase
   • First-line managers must provide reinforcement and support.
   • People at all levels are responsible for applying what they have learned and related behavior change.

You just took your homemade cake out of the oven and it’s cooling on the counter. Maybe this is your first time making a cake from scratch and you have family or friends you want to impress. I can help you with an easy to make frosting recipe that is extremely delicious and versatile.

This recipe is easy to follow and can be flavored in many different ways to customize the frosting to the flavor of your cake. You can substitute other flavored powdered creamers and substitute whipped cream for other flavored liquid creamers. There are also several different flavor concentrate options on the market that can be used in place of the vanilla extract in this recipe.

White Buttercream Frosting

• 8 cups of icing sugar

• 3/4 cup powdered coffee creamer

• 1/2 teaspoon salt

• 2 cups unsalted butter, softened

• 1-1/2 cups Crisco shortening

• 3/4 – 1 cup heavy whipping cream

• 3 teaspoons of pure vanilla extract

• 1/4 cup Creme Bouquet flavor (or flavor of your choice)

1. In a KitchenAid or other heavy-duty mixer, combine all the dry ingredients. Blend for 2 minutes.

2. Add the heavy whipping cream slowly, then the vanilla extract and Creme Bouquet flavors (or other flavoring). Gently add the softened butter and Crisco shortening. The mixture will be extremely thick at this point. You may want to cover your mixer with a towel.

3. Increase the speed of the mixture to beat it a bit more, then decrease the speed. Add more heavy whipping cream a little at a time, then beat well for seven to ten minutes until desired consistency is reached.

variations:

Butterscotch Buttercream Buttercream – Skip the cream bouquet flavor. Melt and chill one 11 oz. packet of caramel chips and then add in step two after the butter and shortening. Continue with the rest of the instructions.

eggnog cream – Omit the cream flavor and replace the eggnog with liquid cream and continue with the rest of the instructions.

This is my favorite white buttercream frosting recipe. The more you beat it, the fluffier it gets. I stop after ten minutes so that it can be passed through a pastry bag.

This is my favorite white buttercream frosting recipe. The more you beat it, the fluffier it gets. I stop after ten minutes so that it can be passed through a pastry bag. I recommend using frosting tips 21 for piping edges, tip 352 for leaves, tip 233 for fur, and tip 104 for ruffles.

Check out the link for ideas for decorating cakes covered in buttercream. https://indd.adobe.com/view/365ace7c-6a96-482f-9fd5-75651c305438

The German diet will help you lose 15 kilos fast and easy. This diet was developed by German nutrition experts for overweight women to solve their health problems quickly and safely. With this German diet you can lose 15 kilos in 13 days.

This diet is very simple but it will not totally eliminate the feeling of hunger, you will still easily feel the feeling of hunger. If you’re okay with being hungry from time to time to achieve your goals, this diet is for you. On the other hand you will feel the energy awakening in yourself, use it for physical activity or to do some physical exercises.

Here is the diet plan:

Monday

Breakfast: 1 cup of black coffee or tea without sugar and 1 small toast of black bread.

Lunch: 2 boiled eggs, 80 g of spinach mixed with 1 teaspoon of vegetable oil and 1 tomato.

Dinner: 100 g of skinless boiled chicken breast, 150 g of vegetable salad based on tomatoes and green onions mixed with 1 teaspoon of vegetable oil.

Tuesday

Breakfast: a cup of black coffee or tea without sugar and 1 small toast of black bread.

Lunch: 200 g of tomato and white cabbage salad mixed with 1 teaspoon of vegetable oil, 1 orange or 2 tangerines, 1 large apple or some plums.

Dinner: 2 boiled eggs, 200 g of boiled skinless chicken meat, 80 g of green salad.

Wednesday

Breakfast: 1 cup of black coffee or tea without sugar and 1 small toast of black bread.

Lunch: 1 hard-boiled egg, 200 g of boiled carrots mixed with a teaspoon of vegetable oil, 100 g of low-fat cheese.

Dinner: 250 g of apple, tangerine, banana, pear or any other fruit salad.

Thursday

Breakfast: 1 glass of natural apple juice.

Lunch: 250 g of fried (fry without oil) or boiled fish, 1 tomato, 1 apple.

Dinner: 150 g of vegetable salad made from any vegetables and mixed with 1 teaspoon of vegetable oil or lemon juice.

Friday

Breakfast: 1 glass of natural carrot juice.

Lunch: 200 g of roast chicken (without oil), 100 g of vegetable salad made from any vegetables.

Dinner: 2 boiled eggs, 100 g of carrot salad made from boiled carrots mixed with lemon juice.

Saturday

Breakfast: a cup of unsweetened tea and 1 small toast of black bread.

Lunch: 200 g of fried beef (without oil), 150 g of white cabbage salad mixed with lemon juice.

Dinner: 100 g of carrots mixed with 1 teaspoon of vegetable oil, 150 g of low-fat cheese.

Sunday

Breakfast: a cup of unsweetened tea and 1 small toast of black bread.

Lunch: 200 g of boiled skinless chicken.

Dinner: 300 g of any fruit (apples, pears, plums, oranges, etc.).

For another 6 days, repeat the diet plan starting on day 2.

It is necessary to follow the German diet as it is without changing the sequence of dishes or the menu. It is recommended to consume a large glass of water before each meal.

If you think you will be able to follow this diet plan and it is very easy for you, try another German diet that will help you lose pounds surprisingly fast, but still it is recommended to try German diet plan 1 above.

It is very simple but it is a monotonous diet. Here it is:

Every day it is necessary to eat 4-5 apples, 1 orange, 80 g of low-fat chicken, 2 small pieces of black bread or 2 small slices of black bread. The duration of this diet is 2 weeks.

My guess is that if you’re looking at SEO articles, you’re a novice on the subject. Here I’ll show you ten easy ways to better optimize your site for search engines. These tips are not only great for beginners, but also for experienced webmasters. Check out these 10 search engine optimization tips and apply them to your site. Remember, search engines are not a magic wand! But they are a great way to drive additional traffic to your site. Getting to the top of any search engine doesn’t happen overnight, it takes time, patience, and hard work.

1.) Great content

If you spend all your time worrying about ways to get traffic and don’t spend time working on content, your site will never get anywhere. If your content is good, people will willingly give you non-reciprocal links. SEO, traffic techniques and everything else is secondary, your content is the reason people visit your site. Even if you do a great job of getting people through the door, if your content is bad, they won’t come back.

2.) “Link to us” and “Add a link”

Create a “Link to Us” and “Add a Link” page and add them to your sitemap. This lets other webmasters visiting your site know that you are open to link exchanges. Also, you want to make it as easy as possible for other people to link to your site. For your link to our page, you need to give people numerous options ranging from images to text. Give them the HTML code to copy and paste onto their site. You should not include codes for images that are on your server, this consumes a lot of bandwidth and can even ruin your website statistics by showing more unique IP addresses than actually reached your site. Instead, show the image and tell people to right-click, save as, and then upload to your own server.

3.) Links, links and more links

All search engines take into account how many links point to your site on other pages. You should avoid indiscriminate links to other sites in unrelated fields, as well as links to sites that are not indexed by Google, as they may have been penalized and could penalize your site as well. The best way to get back links is to visit sites with a similar theme, look for a “link to us” or similar page, and then look up any contact information for that site. Put your links on your page first, then contact the other site’s webmaster telling them you’d like to do a link exchange and where they can find your link on their site. Then request a reciprocal link and provide them with your link information. You should avoid submitting your link information in html format because some webmasters don’t like that. Instead, tell them the TITLE, URL, and DESCRIPTION of your page

4.) Don’t Optimize for the Bad Keywords

You’re probably thinking that the more times a keyword is searched for, the better it is to optimize for that keyword. MISTAKEN! In fact, it’s the complete opposite of that. If you are a new page with little to no page rank, it will be hard to show up for high competition keywords. The best way to decide which keywords to optimize for is to divide the number of times that phrase is searched for by the number of pages that appear for that search on Google. This gives you the lookup to results relationship. The higher the ratio, the better you are optimizing for that keyword or keyword phrase.

http://www.goodkeywords.com/ – Free software that tells you how often keywords are being searched for.

5.) Use a different page title than your URL (home page only!)

If your homepage URL is “All-about-horseracing.com”, you are almost 100% guaranteed to appear as the number 1 result for the search “All about horseracing”. So why would you want that to be the title of your page as well? If you make your page title “Horse Racing Strategies”, it will probably show up in that search as well. Make your page title the exact search phrase you want to appear for. This only works well for your home page, for subdomains it’s a good idea to have your subdomain URL and your page title with the same keyword phrase.

6.) Use description meta tags with keyword phrases you want to appear for

In your description meta tag, you should use keywords and keyword phrases that you would like to appear for. Your description meta tag and your page title is what a potential visitor sees in search engines.

7.) Use h1, h2 and h3 tags

These tags let search engines know what your most important keywords are. h1 is for your main keywords. h2 and h3 are for your secondary keywords.

8.) Keywords in unexpected places

Did you know that search engines don’t just look for keywords in the content of your pages? They also look at your URL and the names of the files on your site. Since search engines can’t tell what’s in an image on your site, they rely on its alt tag and file name. You can use ANY image for this. Also, put keywords in your URL. All words in URLs and file names must be separated by hyphens.

9.) First and last words

Add your desired keyword phrase (only 1 per page!) to the beginning and end of your page. Your desired search phrase is more likely to appear if you add it to the beginning and end of your page.

example: [http://www.thunderfap.com/daily-giveaways.htm]

10.) Bold, Underline, Italicize

Of all the places you can put keywords, you can also make certain words or phrases stand out in search engines by highlighting, underlining, or italicizing them. However, do not overdo it. You shouldn’t ‘keyword stuff’. A long time ago, when search engines were just getting started, they used to only look at how often a keyword phrase was repeated on a page. Many pages rose to the top of the search engines simply by repeating the same words over and over again. Search engines have long since changed their tactics, now you can even be penalized for “keyword stuffing”, so don’t go overboard.

11.) Bonuses! Check out Free Webmaster Tools [http://www.thunderfap.com/webmaster-freebies.htm] My Site Section

A list of very useful free sites that webmasters can use to improve their site’s ranking and traffic. Backlink generators, meta tag generators, robots.txt generators, html error fixer, google sitemap generator and much more!

This article may be freely distributed ONLY if none of the content is modified. Including the 11th bonus tip, all links, author credits, and this disclaimer. It can only be distributed for free, you cannot charge for this item.

One main issue that needs to be addressed before deciding on a kitchen design is the way in which food will be delivered to guests. This is recognized as the service system. A large operation, such as a hotel, may have more than 1 service program running simultaneously: Fancy Table Service, Room Assistance, and Casual Bar Assistance. At the other end of the spectrum, quick-service restaurants employ service systems that emphasize speed and convenience, including takeout support and also the fast-food option of standing at the same counter to order, pay for, and wait for a meal served within minutes. Each service system has subsystems; together, they cover all aspects of the progression of food from the kitchen area to the table and back to the dishwashing area.

This progression is known as flow, much like the flow of traffic on a busy street grid. There are two types of flow to consider when planning your kitchen area layout: item flow and traffic flow. Product circulation is the movement of all food, from its arrival at the receiving area, through the kitchen, to the diners. Visitor flow can be the movement of employees through the building as they perform their duties. Ideally, in both types of circulation systems, you would reduce backtracking and junctions, again, to ensure that the “streets” are not clogged.

You’ll find 3 basic flow patterns in every food service operation: The raw materials to create each dish have a front-to-back flow pattern. They arrive at the back of the restaurant, in the kitchen area, where they are prepared. They then travel to the front from the restaurant, to be served in the dining room. Finally, they return to the back, as waste. The third type of traffic pattern may be the flow of wait staff as servers collect food, deliver it to guests, and clear tables. In the busy night, the whole system really does resemble a busy highway. As you can imagine, there is often the possibility of disaster if someone makes a wrong turn.

The key to managing these 3 types of circulation is that none should interfere with the others. Inside the kitchen, there is also a unique flow for each cooking section. It could be a pattern of steps chefs follow to prepare each dish or the methodical way dishwashers scrape, sort and wash dishes and remove debris. The support systems and flow layouts of your business should guide the style of your kitchen. An operation with large numbers to feed in short periods of time will differ from 1 which also feeds large numbers but over a longer period of time.

Can you see how? The distance from the kitchen to the dining room is an essential consideration, and

kitchen designers have devised numerous strategies to deal with it. You may have noticed that in some restaurants, servers are expected to perform some food-related tasks outside of the kitchen area, at waiting stations closer to the guests. They can slice and serve bread, serve soup, prepare and dress salads, or prepare drinks. The idea is to speed up support and preserve the (sometimes inadequate) space of the kitchen area for actual cooking tasks.

An additional critical decision to make early in the styling procedure: Should servers enter the kitchen area to collect the food, or should it be delivered to them through a pass-through window between the kitchen and dining room? Although the pass window is considered informal, it could be used in a fancier restaurant, perhaps masked from public view by a wall or partition. Each of these elements (distance and access to the kitchen) help determine your flow layouts. In an ideal world, flow layouts would all be straight lines that don’t intersect. However, this perfect is rarely achieved. An easy rule of thumb is that the faster you want your service to become, the more important it is that your circulation patterns don’t intersect. Within a quick service scenario, flow lines should be short and straight.

The next time you’re standing at a fast food counter, notice how few steps most workers have to take to serve your soda, pick up your burger, and pack your fries. Speed ​​is the desired result.

The opposite is true within a fine dining establishment, wherever all the work is done in the kitchen area to enhance the feel of a relaxed dining experience. No loud dishes, no bustling waiting stations here. Now that we’ve discussed the movement of people as they go about their business in the restaurant, stick to the food flow line—the path of raw materials from the time they enter the building to

the time they become leftovers.

The receiving region is where food is unloaded from delivery trucks and brought into the building. Most restaurants locate their reception locations near the back door. Our next stop is storage (dry storage, refrigerated storage, or freezer storage), where large quantities of food are kept at the proper temperatures until needed. Food that emerges from storage goes to one of several prep areas for vegetables, meats, or salads. The slicing and dicing take place here, to prepare the food for its next stop: the production region. The size and function of the preparation region vary widely, depending primarily on the style of service and the type of cooking area.

When most people think of the restaurant kitchen, what they picture is the production line. Here the food takes its final form before it is served: Boiling, sautéing, frying, baking, roasting and steaming are the main activities in this area. The food is plated and garnished before it heads out the door on a serving tray. And that’s the end of the typical food flow line. Several kitchen performance centers are not included in the common food flow sequence, but are closely linked to it. For example, storage locations should be in close proximity to the prep area to minimize employee pacing. In some kitchens, there is a separate ingredients room, where everything needed for a recipe is organized for pickup or delivery to a particular workstation.

Storage is much more useful when placed near the preparation region than near the receiving region, saving busy workers steps. The bakery is usually located between the dry storage and cooking areas, because mixers and ovens can be shared using the cooking area. A meat cutting region is also essential. It should be in close proximity to both refrigerators and sinks for safety and sanitation reasons, as well as for easy cleaning. Keep in mind, however, that some kitchens simply aren’t big enough to accommodate separate specialized work centers. Kitchen space planning becomes a matter of juggling priorities, and it’s an ongoing commitment.

As you juggle yours, think about each task that is performed in each work center. How essential is it to the overall mission of the kitchen area? Are there homework assignments that can be modified, rearranged, or eliminated entirely to save time and/or space? Some of the ideas that should be discussed here are: the frequency of moves between numerous pieces of equipment, the distance between pieces of equipment, allowing space for temporary “landing areas” for raw materials or finished plates to sit until where required, put the equipment on wheels so it could be moved from one site to another, creating a “parking space” for the equipment when not in use.

In short, if the work centers are adjacent to each other, without crowding each other, time and energy are saved; And if people working in more than one area have convenient, unobstructed paths between those locations, they can perform more efficiently. An often-missing hub of work is the sink, which always seems to be relegated to the darkest corner of the kitchen. Sure, it’s not one of the most attractive areas, but think of the many other workplaces that depend on it. The communal kitchen generates an overflow of pots and pans. Why not move the sink closer to the production line to deal with the clutter?

And, speaking of pots, think carefully about where to keep them. Both clean and dirty, they take up a lot of space and require creative storage solutions. Pot/pan racks can often be hung directly over the sink area, giving dishwashers a handy place to shop for clean pots straight from the draining board. (Remember that anything stored near the floor should be at least 6 inches off the floor for health reasons.)

Product managers are responsible for making many decisions about our products as they are developed; however, one of the biggest decisions has to be whether to team up with another company to develop a product. It’s the classic “Batman” (he has a sidekick named Robin) versus “The Lone Ranger” type of decision. Which path should you take?

Products that are simple

Look, not every product out there requires rocket scientists to create (can someone say “pet rock”?). A couple of researchers, Esteve Almirall and Ramon Casadesus-Maxanell, have spent time investigating this topic.

What they found may surprise you. It turns out that if you decide to partner with another company, it will create a lot of problems for you as a product manager. This may just be a cost of doing business; however, if the product you are developing is simple, partnering is a waste of time.

The simpler the product, the less need to partner with another company. Doing so will only slow down the development process as teams try to coordinate when such collaboration might actually happen internally. Also, when it comes time to market the product, the companies involved may have different opinions on how to go about it.

Products that are complicated

On the other side of the product development spectrum are complex products. These are innovative products that your customers have potentially never seen before. Think of things like the original Palm Pilot or the Apple iPad.

These products are also poor candidates to be created by partnering companies. The reasons are quite simple: ultimately, during the development process, product teams will look for ways to innovate. This process is very difficult to do internally and almost impossible to do if you have to coordinate your actions with an external company.

Especially if your product has no competition because it’s so new, then you know how hard it is for a product manager to keep their own management supporting the project. Imagine how difficult it would be to keep the management of multiple companies on board!

Products that are perfect for collaboration

Sorry to be so negative about this idea of ​​companies collaborating to develop a new product. However, not everything is gloom and doom. It turns out that there is a class of products that can really benefit from having a product manager bring in an outside company as a development partner: low-medium complexity products.

Why does external collaboration work here? Good question. It turns out that when designing a product isn’t that difficult, but when there are decisions that can go either way, having another partner company look at what your company is doing can be a big help.

Their insights can help prevent your company from making those product decisions that always seem so foolish in hindsight. The benefit of this information far outweighs the effort it will take to coordinate development activities and marketing programs.

What all this means to you

In our childhood we all liked both Batman and the Lone Ranger. However, when it comes to the job of a product manager, we end up having to choose who we like best. The choice is not always easy to make.

If the product we’re developing is fairly simple or wickedly complex, partnering with another company is a bad idea. It will just slow things down and not provide much additional value. However, if we are working on a low-medium complexity product, the partnership can have valuable benefits by providing additional sets of input and feedback.

Product managers are generally not afraid to go it alone. However, there are times when we really need another company to act as our partner when we are developing a new product. It’s the ability to make the right decision to partner or not that will make you a product management superhero within your company…

In ‘Tradition and the Individual Talent’ (1919), an essay Eliot produced shortly after the prfrock collection, the author outlines his artistic approach to poetry. He champions the concept of ‘tradition’ in art, believing that the best works are infused with an appreciation of the past. Eliot defines this appreciation with what he calls ‘historical sense’, considering the tradition in literature not as a mere repetition of past works, but as a knowledge and incorporation of them in the present.

Eliot’s “historical sense” is amply demonstrated by the endless allusions interspersed throughout the prfrock poems, evident in ‘The Boston Evening Transcript’ with the evocation of the figure of La Rochefoucauld.

Francois La Rochefoucauld was a 17th century French author, best remembered for his ‘Reflections or Aphorisms and Moral Maxims’ (1665). The reference is deliberate, intended to delineate the type of individual reading the Boston Afternoon Transcript as self-satisfied and clearly lifeless. While these qualities are also conveyed in the lines: ‘When the evening speeds weakly in the street / Awakening the appetites of life in some / And in others bringing the Boston Afternoon Transcript‘, where the word ‘life’ is attributed to ‘some’, but not to the ‘others’ who read the Boston Afternoon Transcriptit is the allusion to La Rochefoucauld that consolidates the readers of this provincial organ as lifeless.

The art of presenting La Rochefoucauld’s maxims is more important than the ethical convictions behind them, and moral attitudes are manifested in his presentation, often with the intention of undermining hypocrisy rather than demonstrating a reasoned moral point of view. The poet’s character’s weary farewell to La Rochefoucauld: “If the street were time and he at the end of the street,” subtly represents an undermining of a self-conscious attitude by his own self-consciousness. He also shows an awareness of the pleasing balance between expression and conviction, something that is beyond the comprehension of ‘cousin Harriet’ in the poem and her companions. Boston Afternoon Transcript readers

The theme of ‘The Boston Evening Transcript’ and the reference to La Rochefoucauld is also indicative of Eliot’s fascination with European literary history and disdain for New World culture. It was written around the time that Eliot had successfully made his transition from America to Europe and is permeated with views regarding his homeland.

The conciseness of the first line of the poem, where Boston Afternoon Transcript readers are shown ‘Swaying in the wind like a field of ripe corn’, as if soon to be harvested, it also suggests that Eliot had adopted some of the artistic methods instituted by the so-called Imaginists. Eliot’s partner, Ezra Pound, was one of the leading proponents of Imagism and had already defined some of the attributes that a poem had to include to be considered Imagist. Pound defined an ‘Image’ as something whose intellectual and emotional complexity can be determined in an instant of time.

The poet and fellow Imagist FS Flint identified an ‘Image’ as a direct treatment of a theme; the poet was not to use any words that did not contribute to the presentation, and in terms of rhythm: compose in sequence of the musical phrase, not in sequence of a metronome. The conspicuous lack of a rhyme scheme in ‘The Boston Evening Transcript’ and its surprisingly succinct first line, set somewhat apart from the rest of the stanza, seem to reflect Flint’s analogy with music, if the metronome were considered analogous to the meter. poetics. or rhyme scheme.

Puerto Rico is a very beautiful place for anyone to take a vacation, but it is also the perfect place for sports fans, as there is so much to offer throughout the year.

If you are a big baseball fan then you can head to the Hiram Birthorn Stadium which is located in Hato Rey, San Juan, this well known stadium is where games are played very often. The Caribbean series is also held in Puerto Rico and teams from other countries often grace the stadiums and make sure we have a great time in the game.

Tennis is a much-loved sport in Puerto Rico and there are more than 100 tennis courts available, most of them can be found in the larger hotels, but if you don’t feel like playing there, you can always go to San Juan Central Park. , where there are 17 courts of public beds. The courts are open every day and are a great way to play a game and feel part of the Puerto Rican community.

It’s harder to have more energy than a tennis player, but if you feel like running a marathon, then Puerto Rico is the place for you. There are so many marathons and races that take place every year that you will be surprised! The most important marathon in Puerto Rico is the SanBlás Marathon that takes place in Coamo during the month of February and is excellent for both competitors and fans. There are 5 other marathons in Puerto Rico each year, including the Modesto Carrión in Juncos and the La Guadalupe Marathon in Ponce. If you want to complete make sure you train hard and get used to the Puerto Rican climate.

Fans of the most extreme sports should not be disappointed, they will have the opportunity to practice rappelling, canyoning and even do a little caving in the El Yunque rainforest. Get ready to explore underground rivers, rappel down mountains and more. Make sure you carry and use the correct equipment and always check if your guides and trainers are fully trained and legal, this way you know they will take care of you in the event of an accident and your guide will do everything possible to prevent any occurrences in the first place. Be sure to find out when and where these excursions take place and reserve a spot on the team if necessary so you don’t miss out on a great adventure.

Hotels in Puerto Rico are well known for their hospitality and style, there are so many to choose from. It is worth booking a room or two as soon as possible so as not to end up disappointed.