Como trabajar en red empresarial. Documento de preguntas y respuestas

Bogotá Emprende

Control social : red de control social - Boletín Informativo no. 2

Gestión del conocimiento

¿Cómo trabajar en red empresarial?

Desarrollo empresarial y creación de empresa

Documento Matriz. ¿Cómo trabajar en red empresarial?

Desarrollo empresarial y creación de empresa

Preguntas frecuentes. ¿Cómo trabajar en red empresarial?

Desarrollo empresarial y creación de empresa

¿Cómo trabajar en Red empresarial?

Desarrollo empresarial y creación de empresa

Red Book III 1985

Highlights from the creative rationale presented to McDonald's by Vickers & Benson in 1985. By this time, Vickers & Benson had successfully marketed products for McDonald's Restaurants for six years.

On the edge : exploring homeless women's social networks

This thesis aims to uncover the ways that previously homeless women in the Niagara region are able (or unable) to rely on friends, family and service providers in times of crisis (homelessness and poverty). Eleven women were interviewed and their experiences indicate that social networks cannot take the place of comprehensive and inclusive social policy. Time and time again, their stories showed that they were left negotiating the detritus of neo-liberal policies.

The effect of pH and ethanol on the astringent sub-qualities of red wine, and the implications for optimum grape maturity /

The first objective of this study was to identify appropriate sensory descriptors to assess the astringent sub-qualities of red wine. The influence of pH and ethanol on the sensation of astringency in red wine was evaluated, using a de-alcoholized red wine. A portion of the wine was adjusted to the pH values of 3.2, 3.4, 3.6 and 3.8, and another portion was adjusted to ethanol concentrations of 0%, 6%, 12%, and 15%. In addition, the pH 3.4 and 3.6 treatments were adjusted to an ethanol concentration of 12% and 15% all wines were then assessed sensorially and seventeen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: velvet, aggressive, silk/satin, dry, fleshy, unripe, pucker viscosity, abrasive, heat, chewy, acidity, grippy/adhesive, bitter, balance, overall astringency, and mouth-coat. Descriptive analysis profiling techniques were used to train the panel and measure the intensity of these attributes. It was found that decreasing pH values (averaged across all ethanol concentrations) showed an increase in the overall astringency of the wine. The combined treatments of ethanol and pH, real wine parameters (pH 3.4 and 3.6; 12% and 15% ethanol) did not have an effect on the perception of the astringent sub-qualities of the wine. A time intensity study was also included using the pH and ethanol adjusted wines, which showed that as the ethanol level of the wines increased so did the time to maximum intensity. The second objective was to identify appropriate sensory descriptors to evaluate the influence of grape maturity and maceration technique (grape skin contact) on the astringency sub-qualities of red vinifera wines from Niagara. The grapes were harvested across two dates, representing an early harvest and a late harvest. A portion of the Cabernet Sauvignon grapes wine was divided into three maceration treatments of oneweek maceration, standard two-week maceration, three-week maceration, and MCM. Another portion of both the early and late harvest Cabernet Sauvignon grapes were chaptalized to yield a final ethanol concentration of 14.5%. The wines were assessed sensorially and thirteen terms were identified, through panel discussion, to describe the mouth-feel and taste qualities: carbon dioxide, pucker, acidity, silk/chamois, dusty/chalky/powdery, sandpaper, numbing, grippy/adhesive, dry, mouthcoat, bitter, balance and, overall astringency. Descriptive analysis techniques were used to train the panel and measure the intensity of these attributes. The data revealed few significant differences in the mouth-feel of the wines with respect to maturity; which included differences in overall astringency and balance. There were varietal differences between Cabernet Sauvignon, Cabernet Franc, and Pinot Noir and differences for Cabernet Sauvignon wines due to the length and manner of maceration and as a result of chaptalization. Statistical analysis revealed a more complex mouth-feel for the Pinot Noir wines; and an increase in the intensity of the astringent sub-qualities as a result of the addition of sugar to the wines. These findings have implications for how processing decisions, such as optimum grape maturity and vinification methods may affect red wine quality.

Pausing at the river's edge : a narrative inquiry into the practice of a reading teacher /

In this narrative self-study I retell and connect the stories ofmy personal journey with literacy from childhood to the present. I use narrative as both methodology and method as I story my life experiences and my personal encounters with literacy. The heart ofmy reflections comes from the pages of personal journals written and storied over many years of trying to make meaning of powerful literacy experiences in my life. Now, in going back through the stories and reconstructing meaning, I make connections between the memories along the journey and the place from which I now tell my story. The interpretations I construct give voice to beliefs 1 have lived by and illuminations to moments in time that I have come to see with new eyes as I have engaged in this inquiry. The journey and self-reflection within the pages of this inquiry provide understanding of the driving force behind my personal passion for literacy. I am better able to understand my motivations and share the stories that validate my personal and professional path through time.

The red book of Niagara : a comprehensive guide to the scientific, historical and scenic aspects of Niagara for the use of travellers /

Includes bibliographical references and index.

The investigation of edge effects within ragmented forest islands in Short Hills Provincial Park

It has been well documented, within the field of landscape ecology, that terrestrial fragmentation contributes to increased heterogeneity at the landscape level. It has also been observed that elevated areas of edge habitat occur within fragmented landscapes. Spatial and temporal edge effects were investigated in four areas designated as Nature Reserve Zones within Short Hills Provincial Park, near St. Catharines, Ontario. Random sampling along exposed edges was performed on trees and saplings, at 5 and 25 ill edge depths, using the point-centred quarter method. Diameter at breast height (dbh) and distance from point measurements were used to establish relative density, dominance, frequency and importance value. One-way analyses of variance were used on dbh measurements of tree species and Chi-Square contingency tables were used on size class distributions of saplings species to determine significant differences between 5 and 25 metres. Qualitative comparisons of importance values were also used to determine differences between 5 and 25 metres as well as between trees and saplings. These statistical and qualitative comparisons suggest that a significant overall spatial edge effect is currently exhibited by fragmented wooded islands within the park. The major species of the park, Acersaccharuln, may be exhibiting a temporal edge effect. The heterogeneous nature of the park may be of importance in understanding this area as a complex, ecological system. It is possible that the remaining forest tracts of the park have been affected, and continue to be affected by previous disturbances. Based on these findings, recommendations are made to the Ontario Ministry of Natural Resources concerning the management of Short Hills Provincial Park in accordance with their 1990 proposed Management Plan.

Carling Red Cap Poster

Poster from the 1960s campaign "Carling Red Cap Ale Society"

Second Welland Canal - Book 1, Survey Map 10 - St. Catharines

Survey map of the Second Welland Canal created by the Welland Canal Company along the western edge of the Town of St. Catharines. Although not labelled, the Second Welland Canal can be seen running through the map along with its tow path, which is located on the southwestern edge of the waterway. The surveyors' measurements and notes can be seen in red and black ink and pencil. Local area landmarks are identified and include streets and roads (ex. Ontario Street and Road to Hamilton), Artesian Mineral Well, Dr. Mack's Artesian Well, Stephenson House Mineral Well and Gas Works, New Brewery, Old Brewery, Welland House Mineral Well, L. Shickluna's Shipyard, Vinegar Manufactory, Merritt's Covered Race, Mitchels Wharf, Sail Loft, an office, a tavern, two barns, a boathouse, a structure belonging to T. Nihan (or P. Nihen), and some store houses. Properties and property owners of note are: Concession 6 Lot 20, William H. Merritt, E. S. Adams, William Chace, Jacob Hainer, J. Taylor, and J. P. Merritt.