Fast fillet

by MICHAEL MILSTEIN



But they roam only within a 100-foot cage packed with some 40,000 fish, in
a floating farm that outproduces many known salmon rivers. Their flesh will
turn rosy because of artificial color in their only feed: pellets that put
them on a fast track to the dinner table.

Barely 15 years ago, most of North America's salmon dinners came from the
open ocean of the Northwest and Alaska. Now most come from salmon farms
such as this one in British Columbia and others in Chile.

Farmed salmon are now the chicken of the sea, no more wild than cattle or
sheep. They live an assembly-line life that manufactures the biggest fish,
in the least time, at the least cost. And their transformation from wild
predator to domestic subject represents one of the fastest revolutions in
food production worldwide.

Computers decide their birth dates so they will mature in time to meet the
seasonal appetites of supermarket chains. Intensive breeding pushes them to
full size three times faster than wild salmon. Floodlights fool them into
eating when wild salmon would swim up rivers to spawn.

Cattle and chicken farms across the country use similar methods to make
more burgers and nuggets -- and have for so long that few in the modern
world dine on a wild bull or wild fowl. But fish farmers have made salmon
into mass-market livestock in a sliver of the time it took to domesticate
cattle, pigs and sheep.

"They have created an entirely new animal that lives for an entirely new
purpose," says Mart Gross, a professor of conservation biology and
fisheries at the University of Toronto. "They probably did in three decades
what it took three centuries to do with other animals."

It happened so fast that farms deliver 40 times more salmon than they did
20 years ago. They do so under a ruling class of European, Chilean and
Japanese conglomerates. Result: cheaper salmon, more abundant than ever.

But those gains come only by squeezing every cent from every fish through
feedlot-style mass production.

In a pen, a salmon gets about two bathtubs of water to itself. They endure
blinding cataracts, tattered fins and warped backbones. Penned salmon
gobble so many fish-oil-heavy pellets that they soon will outstrip the
world supply of such oil, extracted from natural prey such as anchovies and
mackerel. All while workers processing the fish for as little as $160 a
month in Chile suffer injury rates double that country's norm.

But the young industry is still finding its way, struggling financially
while investing millions to grow more efficient.

"You farm fish for two reasons," says Karl Shearer, a fish nutritionist at
NOAA-Fisheries who earlier worked for farming companies. "The first is to
produce food. The second is to make money. There will be large improvements
yet, because the market forces you to improve."

In less than three years, a handful of crimson-orange eggs at a fish
hatchery on British Columbia's Vancouver Island will develop into a ton of
salmon worth perhaps $10,000 in stores.

A salmon egg in the wild may have a 5 percent chance of maturing into an
adult fish. On farms, its chances improve tenfold.

The hatchery owned by Heritage Salmon at forested Little Bear Bay is a
patchwork of hospital-like clean rooms, tanks and climate-controlled
buildings down miles of jaw-rattling logging roads. Visitors don white
boots and step through disinfectant to kill any hitchhiking disease.

"You have to know the health of your stock, because that's your future,"
says manager Mike McMann.

His hatchery pumps out 1.9 million young salmon each year on a schedule
planned two years in advance. Those fish, once fattened in pens, will be
worth more than $50 million on supermarket shelves.

In a dim room as hushed as a library, workers tend the crop. Newborn
Atlantic salmon smaller than the cap of a pen lie still on the floor of
metal tanks under protective screens so nothing will disturb them.

"They just sit there," McMann says. "If they don't use their energy to move
around, they grow faster."

The value of the tiny creatures lies in their turbocharged growth, bestowed
by more than 10 generations of breeding.

Researchers at the University of Washington were among the first to try to
build a better salmon. They did it with Union Carbide, and later Campbell
Soup, which began farming the Northwest's silver coho salmon in Puget Sound
close to 30 years ago.

Just as breeders cross the fastest horses in hopes of a Triple Crown
winner, fish farmers select salmon that grow fastest with the least food,
display the most pleasing colors and bear the most eggs. Salmon proved far
more malleable than livestock such as chickens. The coho that began at the
University of Washington today grow five times faster than wild fish.

A private Seattle company, Aquaseed, owns their prized bloodline and sells
eggs to farms around the world.

"We've probably been more successful in doing this than anyone ever
imagined," says Robert Iwamoto, who oversaw the coho genetics program and
now works for NOAA-Fisheries.

Farmers in Chile bought their first coho eggs from Washington and Oregon
hatcheries. The eggs fueled a booming Chilean industry that stole from
Northwest fishermen the Japanese coho market. Now Chile raises more coho
than fishermen catch in the Northwest.

But about nine of every 10 farmed salmon in the world are Atlantic salmon,
first raised on a large scale in Norway during the 1970s. Atlantics took to
farm life more readily than such Pacific Ocean species as coho and chinook.
They hover calmly in pens, expending less energy swimming about. Each
pellet they swallow adds weight -- and dollar value -- to their frame.

"They're the sheep of the salmonid family," McCann declares. "They're the
ideal farm animal."

That's why his hatchery raises them. But to tall and lean McCann, they
could never measure up to the wild Pacific salmon he catches in nearby
waters with his family. Snapshots of those trophy fish paper the wall of
his office.

He and his staff of 21 keep fish growing on schedule by manipulating light
and water temperature. Warmer water and bright lights grow fish faster,
like plants in a greenhouse.

"What we're doing here is raising a food product," McCann says. "You're
doing it in a way that's no different from any other livestock."

Perfected breeds worth millions of dollars yield farm salmon that approach
10 pounds in less than three years -- half the time of wild fish. They eat
about a quarter pound less for each pound they gain, a net savings of about
$200 million worth of food each year worldwide.

Farmed salmon mature later, giving them more time to gain profitable
inches. They are more disease resistant and docile -- without the
territorial nature of wild fish. But the breeding has had side effects,
producing fish with smaller fins, distorted jaws and little interest in
mating.

There are now more Atlantic salmon in the world than ever. But 95 percent
live on the hundreds of salmon farms around the world.

In 2000, the federal government declared wild Atlantics an endangered
species.

To underline the difference, Gross, the Toronto professor, has proposed
labeling the farmed fish as a new species -- Salmo domesticus. The domestic
salmon.

When wild fish would leave their home river for the ocean, farmed salmon
leave their hatchery for the farm -- aboard a boat.

A crew pipes them into pens -- a floating lattice of metal walkways framing
a dozen squares of sea as much as 100 feet on a side. From each frame a net
hangs more than 50 feet into the water like an immense french fry basket.

Thousands of salmon circle idly within, a few occasionally jumping clear of
the water. Computers inside a floating building track the number in each
pen and their expected growth rate given the season.

At regular intervals, pressurized tubes spray pellets across each pen, and
salmon boil to the surface.

It is what they live for. Unlike wild salmon, they will never dodge
predators or migrate up a frothy river. They will never spawn. All they do
is eat.

Their pellets satisfy both a predator's hunger for the protein-rich flesh
of other fish and the farmer's interest in getting salmon big, fast. Feed
consumes more than half the cost of farming, so no one wants to waste it.

Even the shape of the pellets is crafted to zigzag through the water --
helping fish spot and gulp the pellet before it sinks.

They do, voraciously: A large salmon farm, according to a federal study,
produces as much waste as a city of 65,000 people.

The contents of feed shift depending on price, but may include wheat,
ground-up chicken, beef blood and vitamins and minerals to defend against
disease. The bulk, however, is a blend of fish meal and oil made from small
prey fish such as anchovies and jack mackerel.

But anchovies and mackerel collect chemical contaminants such as PCBs and
flame retardant as they travel the ocean. PCBs concentrate in their oils
and end up in salmon feed. Farm salmon eating the pellets then collect the
same pollutants in their oils.

Trial studies suggest that farmed salmon accumulate higher levels of PCBs
-- polychlorinated biphenyls, linked with cancer -- than wild salmon from
places such as the Columbia River. But experts disagree about the overall
risk, when balanced against the health benefits of fish -- wild or farmed.

Salmon feed is usually laden with more oil than the fish need, assuring
them a fat-rich diet that, like junk food, puts pounds on fast. Combined
with their lazy lifestyle, that yields farmed fish with some 50 percent
more fat than wild fish, according to the U.S. Department of Agriculture.

But it also means farmed fish hold slightly more beneficial omega-3 fatty
acids than wild fish.

Automated feeding and breeding let farms raise more fish with fewer people.
Norway more than doubled its farmed salmon volume from 1994 to 2000 but cut
its work force by 25 percent. Three people living on a farm may oversee
more than 500,000 salmon.

They do what cowhands do on a ranch, checking for illness, seeing the fish
eat just enough and driving off predators such as sea lions that break into
pens or frighten fish into losing weight. Floodlights that mimic summer
sunshine keep the fish growing far into fall, when wild salmon shift their
energy toward developing reproductive organs they need to spawn.

Testes and ovaries have no market value, however.

"We're going to keep them growing in the most efficient way to maximize our
product," says Jennifer Woodland, environmental and lease manager for
Heritage Salmon.

Salmon that do not gain pounds look like midgets among giants. Workers
label these "non-performers" and kill them. It does not pay to buy pellets
for a fish that doesn't perform.

Penned fish endure more stress in tight quarters, studies show. Some 70
percent of fish at some farms in Norway had cataracts, making it tougher
for them to spot food. Others suffer deformed spines known as "broken back
syndrome."

Atlantic salmon raised in the Pacific also face diseases that did not exist
in their home waters, leading to massive epidemics.

Salmon farms in British Columbia add antibiotics to between 2 percent and 3
percent of feed, compared with the more than 50 percent of U.S. pig feed
that holds antibiotics. Vaccines helped Norway cut antibiotic use by 98
percent in 10 years, and British Columbia reduced use per fish by more than
60 percent since 1995.

But there are other drugs. Farmers feed fish rising quantities of the
pesticide emamectin benzoate -- brand-named Slice -- to kill sea lice that
latch onto all salmon but converge in great swarms on those bunched in
pens.

As salmon near market size, farms feed them artificial coloring to tint
their gray flesh the same rose hue wild salmon get from their marine diet.
The color, manufactured by Swiss drug giant F. Hoffmann-LaRoche through a
patented method the company will not discuss, is one of the costliest feed
ingredients.

Five to 10 cents of the cost of each U.S. dinner of farmed salmon goes to
the drug company, calculates George Lockwood, a former president of the
World Aquaculture Society.

About a week before slaughter, salmon eat their last meal. Starving them
empties their guts, making them easier to clean, and forces them to burn
fat, firming up their meat.

Vacuum tubes the width of a basketball suck the adult salmon into a ship
that hauls 120 tons to a processing plant such as Englewood Packing on
northern Vancouver Island. At the plant, they loll in a holding pen until
another pipe sucks them out -- gently, so as not to mar their iridescent
scales or bruise their flesh.

A blast of carbon dioxide stuns them, though they may flop around for
several seconds. Norwegian researchers are working out a form of
electrocution that kills them faster, so the flopping does no bruising.

White-aproned workers slice out their gills to drain blood that otherwise
shortens shelf life. A conveyor slides the fish toward the Pisces 9000, a
gleaming steel box the size of a large outdoor grill.

Metal arms gauge each salmon as it glides inside. Software keyed to the
uniform size of fish coming from each farm predicts the center of its belly
and guides a whirring blade the size and shape of a compact disc through it
.

A suction tube plunges into the fish and slurps out its organs as another
fish rolls in -- 16 fish, averaging 13 to 14 pounds each, gutted every
minute.

At more than 1,000 fish an hour, the warehouse-size plant cleans, boxes and
ships out close to 12,000 fish a day, year-round. Few human hands touch
them. Tanks automatically chill the fish to near-freezing. Computers weigh
them; belts carry them into boxes. Nearly all go south to the United
States.

Fish with scrapes or missing scales, which would not look ideal in a fish
case, head for the "value-added" line. A machine whacks off their heads
like a guillotine, whizzing band saws slice off the offending skin, and
rods wedge out pin bones, creating an oven-ready filet.

A fish swimming at noon can be on a truck bound for Oregon by 2 p.m.

The 140 workers at Englewood earn about $12 an hour, a good wage in rural
British Columbia. They get stretching breaks and ergonomic training.

Plant workers in Chile may not enjoy the same benefits. Many earn a minimum
wage of $160 a month based on how fast they work. An investigation by the
Chile labor division found accident rates double the average. About 30
percent to 40 percent of plants lack basic safety measures, such as
protections around machinery.

Rodrigo Infante of the Chile Salmon Producers Association said the industry
is working to improve worker training and safety.

With about 400 farms, Chile is close to producing more salmon than Norway,
long the leader in the world's newest -- and fastest growing -- livestock
industry.

"It's like they're coming out of a cookie cutter," says Brian Mencke, who
raises Atlantic salmon in a hatchery at Winlock, Wash., for sale around the
world. "They're all the same."

Dear Prashant,
If you have recieved some infrmation on the same please also revert the
same to me.
Regards,
Rodrigues Fillipe Trevor
Manager Training
Phone:020-402666/4026612
E-mail:trevor.rodrigues@...



                     prashant.narul
                     a@...            To:    
trainers_forum@...
                                          cc:
                     08/26/03 07:13       Subject:     [Trainers Forum] Six Sigma
Course
                     PM
                     Please respond
                     to
                     trainers_forum







Hi All,

Though I am not a regular contributor to the page but I was wondering if i
could get some help on getting some details on a short term six sigma
course.

Regards

Prashant Narula
Head - Operation, Hospitality Services

Email - prashant.narula@...

Reliance Industries Limited
C Block 2nd Floor A Wing
DAKC,
Koparkhairane
Navi Mumbai

RIM - 022 32105900
Landline - 022 27627065




______________________________________________________________________

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From National Public Radio

The Tipping Divide
Study Finds Differences in Tips by Black, White Restaurant Patrons

July 11, 2003 -- A new study finds many waiters and waitresses feel that
black Americans generally tip less than restaurant diners who are white.
The study, by a researcher at Cornell University's School of Hotel
Administration, found that blacks tip on average 20 percent less than
whites. In addition, restaurant workers of all races dislike waiting on
black people because they assume the tips will be less no matter how good
the service. NPR's Juan Williams reports.

The study found that 63 percent of blacks and 30 percent of whites didn't
understand that the standard restaurant tip in the United States is 15 to
20 percent. The difference between how blacks and whites view tipping has
serious ramifications for restaurants, including lawsuits and lost profits,
Williams reports.

"The average tip from a black customer is about 13 percent of the bill. The
average tip from a white customer is about 16.5 percent of the bill," says
Dr. Michael Lynn, the study's author.

In some cases the difference in tipping may be the result of poor service,
but blacks interviewed in one of Lynn's studies rated the service slightly
higher yet still tipped less than whites, he says.

Jerry Fernandez, president of the Multicultural Food Alliance, which
represents food servers and restaurateurs, says the expectations of a lower
tip from blacks can often lead to poor service.

"If a [waiter] says, 'I don't want to wait on that table because they're
black or they're Hispanic, then they tend to give less service and it's a
self-fulfilling prophecy," Fernandez explains.

He says cultural elements -- blacks have avoided sit-down restaurants in
favor of take out or self-service eateries -- institutionalized racism that
exists in the restaurant industry and education about tipping are all
behind the discrepancy. "How do people learn about tipping? If you don't
go, you don't know."

Lynn suggests that the American restaurant industry begin a campaign to
inform people about the basics of leaving a tip. He urges the use of
advertisements, educational pamphlets, and even putting tipping information
on menus. And Lynn suggests that restaurants could introduce a game in
which dining parties would have to tip at least 15 percent in order to be
eligible to win a contest.

Dear Harsha,

I am working with fully furnished and serviced apartments in
Kingdom of Bahrain, as HRD &ADMN MANAGER.

you can contact me;    phillora@...   for what ever
information you need on these type of apartments.

Our apartments are one of the best in Bahrain.

JASWANT SINGH PHILLORA


On Tue, 02 Sep 2003 Sree soma wrote :
>Hi to all the members,
>I need information on service aprtments(The detailed wortkouts if
>any or people who are having these aprtments).also are there any
>consultants for these kind of projects.
>If any of u have any idea or info kinfly mail me on
>sree_harsha10@...
>bye
>harsha
>
>
>---------------------------------
>Do you Yahoo!?
>Yahoo! SiteBuilder - Free, easy-to-use web site design software

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Source: Rakesh Sahay - NTPC

Feeling the right Way – Being Different

A story is told about a soldier who was finally coming home from the war.
He called his parents.  " Maa and Papa, I'm coming home, but I've a favor
to ask. I have a friend I'd like to bring home with me."

"Sure," they replied, "We'd love to meet him."

"There's something you should know the son continued, "he was hurt pretty
badly in the fighting. He stepped on a land mind and lost an arm and a
leg.He has nowhere else to go, and I want him to come live with us."

"I'm sorry to hear that, son. Maybe we can help him find somewhere to
live."

"No, Maa and Papa, I want him to live with us."

"Son," said the father, "you don't know what you're asking.Someone with
such a handicap would be a terrible burden on us. We have our own lives to
live, and we can't let something like this interfere with our lives. I
think you should just come home and forget about this guy. He'll find a way
to live on his own."

At that point, the son hung up the phone. The parents heard nothing more
from him. A few days later, however, they received a call from police.
Their son had died after falling from a building, they were told. The
police believed it was suicide. The grief-stricken parents flew and were
taken to the city morgue to identify the body of their son.

They recognized him, but to their horror they also discovered something
they didn't know, their son had only one arm and one leg.


The parents in this story are like many of us. We find it easy to love
those who are good-looking or fun to have around or those who never
challenge our thought process , but we don't like people who inconvenience
us or make us feel uncomfortable either in thought process or any other
way. We would rather stay away from people who aren't as healthy,
beautiful, or smart as we are (Perceptional).

Thankfully, there's someone who won't treat us that way. Someone who loves
us with an unconditional love that welcomes us into the forever family,
regardless of how messed up we are.

In organization also many leaders encourage discussions, constructive
feedback and positive confrontation for improvement.

May God bless all of us with the strength we need to accept people as they
are, and to help us all be more understanding of those who are different
from us in which ever way!!!

From: "AHRD" <ahrdad1@...>

Subject: Values Program

Date: Wed, 3 Sep 2003 09:41:36 +0530

Dear Professionals,

Greetings from the Academy !

This is regarding our '2nd Program for Facilitators and Leaders in Values
and Culture Building'. I hope you had received my earlier mail refering the
same. The Program is residential and will be held from 24th - 27th
September, 03 at Ahmedabad. The Faculty members for the Program are:

Dr. Uma Jain - Program Director & Facilitator
Uma Jain currently the Director of Academy of HRD is a Fellow of IIMA.

Prof. Pradip Khandwalla - Ex Prof. & Director IIMA.

Ms. Beena Handa - VP-HRM, Member on the Board, Claris Lifesciences Ltd

Dr. Lalitha Iyer - She is the Dean, social development of ISABS and is
currently, a Consultant with Thinksoft Consultants

For Social and Educational Sector we are announcing a discount upto 25%.
Interested candidates do write back to us. I have once again attached the
brochure for your reference.

Sincerely hope that we receive nominations from you and look forward to your
support.

Warm Regards
Praseeda

Academy of HRD
12, Cosmoville,
Satyagrah Marg,
Ahmedabad - 380015
Ph.: (079) 6870218, 6871341, 6873416
Fax: (079) 6870681
Website: www.academyofhrd.org

_________________________________________________________________
Need a naukri? Your search ends here. http://www.msn.co.in/naukri/ 50,000 of
the best jobs!

Dear Trainers,
Here's something to relax you amidst your busy
schedule:-
Part - I:-
-  If it's zero degrees outside today, and it is
supposed to be
	 twice  as cold tomorrow, how cold is it going to be?
-  Why is it called building when it is already built?
- If pro is the opposite of con, is progress the
opposite of
	 congress?
- If you drop a chameleon in water, will it turn
clear?
- If tin whistles are made of tin, what do they make
fog horns
	 out of?
- Is it possible to be totally partial?
- If a book about failures doesn't sell, is it a
success?
- Isn't it a bit unnerving that doctors call what they
do
	 practice"?
- If all the world is a stage where is the audience
sitting?
- If work is so terrific, how come they have to pay
you to do
	 it?
- If you're not supposed to drink and drive, then why
do bars
	 have  parking slots?
- If you take an Oriental person and spin him around
several
	 times, does  he become disoriented?
- If people from Poland are called Poles, why aren't
people
	 from  Holland  called Holes?
-  Do infants enjoy infancy as much as adults enjoy
adultery
-  Why is the man who invests all your money called a
broker?
-  When cheese gets its picture taken what does it
say?
-  If horrific means to make horrible, does terrific
mean to
	 make  terrible?
- Why isn't 11 pronounced onety one?
- If lawyers are debarred and clergymen defrocked,
doesn't it
	 follow  that electricians can be delighted, musicians
	 denoted, cowboys  deranged, models deposed, dry
	 cleaners depressed?
-   Why is it if someone tells you there are 1 billion
stars in
	 the  universe, you will believe them but if they tell
you a
	 wall  has wet paint you will have to touch it to be
sure?
-  If Fed Ex and UPS were to merge, would they call it
FedUP?
-  Do Lipton Tea employees take coffee breaks?
- I thought how mothers feed their babies with tiny
little
	 poons and forks so I wondered what do Chinese mothers
	 use?  Toothpicks?
- Why do they put pictures of criminals up in the Post
	 Office? Are we supposed to write to them? Why don't
	 they put their pictures on the postage stamps so the
	 mailman would  look for them while delivering the
mail?
- If olive oil comes from olives, where does baby oil
come
                             from?
======================
Kindly send your answers soon::-
	 100% correct answers will be given a reward.
	 ==========================


Part - II:-
                       * Network Ke Us Paar
                       * Meri Disc Tumhare Paas Hai
                       * Aao Chat Kare
                       * Programmer No.1
                       * Mera Naam Developer
                       * Java Wale Job Le Jayenge
                       * Hum Apke Memory Mein Rahate
Hein
                       * Do Processor, Baarah Terminal
                       * Tera Code Chal Gaya
                       * Har Din Jo Mail Karega
                       * Debugging Koi Khel Nahi
                       * Jish Desh Mein Bill Gates
Rehatha Hai
                       * Raju Ban Gaya MCSE ..!


                       What if the I.T. industry starts
producing movies?

                       Some Film titles may be like
these : --

                       * Client Ek Numbari, Programmer
Dus Numbari
                       * Login Karo Sajana
                       * Naukar PC Ka
                       * 1942 -- A Bug Story
                       * Kaho Na Virus Hai
                       * Crash Se Crash Tak
                       * Haan Meine Bhi Debug Kiya Hai
                       * Shaheed Hacker Singh
                       * Password De Ke Dekho
                       * Terminal Apna , Login Parayi
                       * Mr.Network Lal
                       * Terminal Sajaake Rakhna
                       * Hackers Ka Raja, Debuggers Ki
                         Rani
                       * Kyonki Mein Debug Nahin Kartha
                       * Phir Theri Java-script Yaad
                         Aayi Hang To Hona Hi Tha
===============
Thank you for your patient reading & keep smiling:-
Greetings and good wishes from:-
- a.m.h.mubarakali,
   Principal I/c & HOD,
   Institute of Hotel Management & Catering Technology,
   Post Box: 52,
   Curchorem, Goa - 403706, India.
   e-mail:-  amhmubarakali@...

________________________________________________________________________
Want to chat instantly with your online friends?  Get the FREE Yahoo!
Messenger http://uk.messenger.yahoo.com/

----- Original Message -----

From: Sree soma

To: trainers_forum@...

Sent: Tuesday, September 02, 2003 2:47 PM

Subject: [Trainers Forum] Query

Hi to all the members,

I need information on service aprtments(The detailed wortkouts if any or people who are having these aprtments).also are there any consultants for these kind of projects.

If any of u have any idea or info kinfly mail me on sree_harsha10@...

bye

harsha

---

Do you Yahoo!?
Yahoo! SiteBuilder - Free, easy-to-use web site design software
______________________________________________________________________

To get in touch with over 250 Trainers, Educators & HR professionals from hospitality & service industry, send an e-mail to: trainers_forum@...

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To join this group, send an e-mail to:
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Dear Fellow Trainers,

Check this link out.......... Interesting!

http://www.thiagi.com/pfp/IE4H/september2003.html

Regards,
Persis

STABILIZE STRESS

                       By: Dr. Donald E. Wetmore


                       Stress is a killer.

                       There are some who would say,
“there’s good stress and then there’s bad
                       stress”. That’s sort of like
saying, “there are good heart attacks and
                       then there are bad heart
attacks”.

                       Maybe there is some positive
benefit to the stresses that will enhance
                       our performance, but, for the
most part, stress is a negative, keeping
                       us from performing at peak
levels, damaging our daily productivity, and
                       decreasing the chances of our
longevity.

                       Many blame stress on external
forces. “We are living in stressful
                       times.”  “This is a stressful
job.” “My boss (husband, wife, co-worker,
                       customer, client, kid, etc.) is
really stressing me out.”

                       The world is not really a
stressful place and these are not really
                       stressful times. There really
are no stressful jobs. If any of these
                       were true, then everyone in that
community, job, relationship, etc.
                       would be stressed. Some are.
Maybe most are. But some are not.

                       There are many “stress
reduction” programs, seminars, and courses out
                       there. Most are effective. But,
rather than treat the symptoms, what if
                       we treated the disease and rid
ourselves of the causes of the stress?

                       Most stress is internal, caused
by the ways in which we relate to the
                       world and events and people
around ourselves. Stress is caused when
                       there is a disconnect between
our expectation and our reality. When
                       reality falls short of an
expectation, it creates a disappointment and
                       that causes stress.

                       For example, let us say you
drove your car to work today, your car was
                       parked in the nearby parking
lot, and you will leave work today at 5:00
                       p.m. You probably have an
expectation that your car will be right where
                       you left it when you got to the
parking lot this afternoon. Well, what
                       if you were to discover at 5:00
p.m. that your car has been stolen? I
                       would imagine most of us would
feel some stress from finding out about
                       our stolen car!

                       But, what if you return to the
parking lot this afternoon and there is
                       your car exactly where you left
it this morning? You insert the key and
                       drive away. Do you experience
stress over finding your car where you
                       left it? No, because expectation
and reality match up.

                       While most of us will experience
those larger disappointments in life,
                       they are typically few and far
between so that our bodies have a chance
                       to cope and recover. Rather, it
is all the little disappointments,
                       which
                       seem inconsequential
individually, but when added together throughout a
                       day, will really build up the
stress. (Dealing with the morning rush
                       hour, not getting things done on
time, tasks piling up, personal
                       errands
                       not attended to, etc.)

                       The solution? Bring your reality
up to your expectations. Through
                       effective daily planning make
sure that you plan to do the little
                       things
                       you expect should be done in
addition to all the things you “have to”
                       do
                       during the day.

                       We will never eliminate stress
completely but, with more effective
                       planning, we can stabilize
stress.

                       Take your Stress Test now! It’s
free and informative. Go to our
                       website:
                       http://www.balancetime.com and
click “Take the Stress Test”

                       Would you like to receive free
Timely Time Management Tips on a regular
                       basis to increase your personal
productivity and get more out of every
                       day? Sign up now for your free
“TIMELY TIME MANAGEMENT TIPS”. Just go
                       to:
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“subscribe”
                       or
                       send email to:
timemanagement-subscribe@.... We welcome you
                       aboard!

                       Don Wetmore is a full-time
Professional Speaker who specializes
                       exclusively in the topics of
Time Management and Personal Productivity.
                       He conducts his nationally
acclaimed Time Management Seminars
                       throughout
                       the world for people who want
more out of life, in less time, with less
                       stress, with more time and
balance for their personal lives. His
                       in-house seminars are always
entertaining, fast-paced, and filled with
                       practical, common sense ideas
and tools. One of the country’s leading
                       experts on the topic, he is the
author of “Beat the Clock”. You may
                       contact him directly at:

                       Dr. Donald E. Wetmore
                       Professional Speaker
                       Productivity Institute
                       Time Management Seminars
                       127 Jefferson St.
                       Stratford, CT 06615
                       (203) 386-8062 (800) 969-3773
                       Fax: (203) 386-8064
                       Email: ctsem@...
                       Visit Our Time Management
Supersite: http://www.balancetime.com

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Speakers Association
                       Copyright 1999 & 2003 You may
re-print the above information in its
                       entirety in your publication,
newsletter, or on your webpage. For
                       permission, please email your
request for “reprint” to: ctsem@...


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________________________________________________________________________
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The message is forwarded by:-
	 - a.m.h.mubarak ali, IHMCT, Goa.
==============================================
First Important Lesson - Cleaning Lady.





During my second month of college, our professor gave us a pop quiz. I was
a conscientious student and had breezed through the questions, until I read
the last one: "What is the first name of the woman who cleans the school?"
Surely this was some kind of joke. I had seen the cleaning woman several
times. She was tall, dark-haired and in her 50s, but how would I know her
name? I handed in my paper, leaving the last question blank. Just before
class ended, one student asked if the last question would count toward our
quiz grade. "Absolutely," said the professor. "In your careers, you will
meet many people. All are significant. They deserve your attention and
care, even if all you do is smile and say hello." I've never forgotten that
lesson. I also learned her name was Dorothy.

Second Important Lesson

Pickup in the Rain One night, at 11.30 p.m., an older African American
woman was standing on the side of an Alabama highway trying to endure a
lashing rainstorm. Her car had broken down and she desperately needed a
ride. Soaking wet, she decided to flag down the next car. A young white man
stopped to help her, generally unheard of in those conflict-filled 1960s.
The man took her to safety, helped her get assistance and put her into a
taxicab. She seemed to be in a big hurry, but wrote down his address and
thanked him. Seven days went by and a knock came on the man's door. To his
surprise, a giant console color TV was delivered to his home. A special
note was attached. It read: Thank you so much for assisting me on the
highway the other night. The rain drenched not only my clothes, but also my
spirits. Then you came along. Because of you, I was able to make it to my
dying husband's bedside just before he passed away. God blesses you for
helping me and unselfishly serving others.

Sincerely, Mrs. Nat King Cole* *famous Jazz pianist & singer

Third Important Lesson

Always remember those who serve. In the days when an ice cream sundae cost
much less, a 10-year-old boy entered a hotel coffee shop and sat at a
table. A waitress put a glass of water in front of him. "How much is an ice
cream sundae?" he asked. "Fifty cents," replied the waitress. The little
boy pulled his hand out of his pocket and studied the coins in it. "Well
how much is a plain dish of ice cream?" he inquired. By now more people
were waiting for a table and the waitress was growing impatient.
"Thirty-five cents," she brusquely replied. The little boy again counted
his coins. "I'll have the plain ice cream," he said. The waitress brought
the ice cream, put the bill on the table and walked away. The boy finished
the ice cream, paid the cashier and left. When the waitress came back, she
began to cry as she wiped down the table. There, placed neatly beside the
empty dish, were two nickels and five pennies. You see, he couldn't have
the sundae because he had to have enough left to leave her a tip.

Fourth Important Lesson

The obstacle in Our Path. In ancient times, a King had a boulder placed on
a roadway. Then he hid himself and watched to see if anyone would remove
the huge rock. Some of the king's wealthiest merchants and courtiers came
by and simply walked around it. Many loudly blamed the King for not keeping
the roads clear, but none did anything about getting the stone out of the
way. Then a peasant came a long carrying a load of vegetables. Upon
approaching the boulder, the peasant laid down his burden and tried to move
the stone to the side of the road. After much pushing and straining, he
finally succeeded. After the peasant picked up his load of vegetables, he
noticed a purse lying on the road where the boulder had been. The purse
contained many gold coins and a note from the King indicating that the gold
was for the person who removed the boulder from the roadway. The peasant
learned what many of us never understand. Every obstacle presents an
opportunity to improve our condition.

Fifth Important Lesson

Giving When it Counts. Many years ago, when I worked as a volunteer at a
hospital, I got to know a little girl named Liz who was suffering from a
rare and serious disease. Her only chance of recovery appeared to be a
blood transfusion from her 5-year old brother, who had miraculously
survived the same disease and had developed the antibodies, needed to
combat the illness. The doctor explained the situation to her little
brother and asked the little boy if he would be willing to give his blood
to his sister. I saw him hesitate for only a moment before taking a deep
breath and saying, "Yes, I'll do it if it will save her." As the
transfusion progressed, he lay in bed next to his sister and smiled, as we
all did, seeing the color returning to her cheek. Then his face grew pale
and his smile faded. He looked up at the doctor and asked with a trembling
voice, "Will I Start to die right away?" Being young, the little boy had
misunderstood the doctor; he thought he was going to have to give his
sister all of his blood in order to save her. Yet he was willing.
Greetings and good wishes from:-
- a.m.h.mubarakali,
    Principal I/c & HOD,
    Institute of Hotel Management & Catering Technology,
    Post Box: 52,
    Curchorem, Goa - 403706, India.
    e-mail:-  amhmubarakali@...

---
Outgoing mail is certified Virus Free.
Checked by AVG anti-virus system (http://www.grisoft.com).
Version: 6.0.515 / Virus Database: 313 - Release Date: 01/09/03

Hello Everybody !!

I am pursuing my Diploma in Training and Development offered by
Indian Society for training and Development .

I want to know if any of you who have done this course have your
response sheets (the assignment which we are supposed to submit
before we sit for our exams).

Please do help me with the response sheets if you have.

Thanking you all in advance.

Regards

Gayathri

----- Original Message -----

From: Training

To: srinivas valluri ; @uppalsorchidhotel.com ; @uppalsorchidhotel.com deepak mehta ; @uppalsorchidhotel.com jitendra CHAND ; @uppalsorchidhotel.com

Sent: Saturday, August 23, 2003 3:48 PM

Subject: [Trainers Forum] Fw: reserach paper on involvement and effectiveness

 

DEAR FRIENDS,       AS PART OF A RESERARCH ON EMPLOYEE INVOLVEMENT AND EFFECTIVENESS, PS FIND ATTACHED A QUESTIONNAIRE ON EACH OF THE VARAIBLES, WOULD APPRECIATE YOUR INVOLVEMENT IN THE RESERARCH PROJECT.   YOU MAY COMPLETE THE 2 QUESTIONNAIRES WITH A    #    SIGN,  AND MAIL THEM BACK AT YOUR EARLIEST TO THE FOLLOWING EMAIL ADDRESSES:   trg@...   (kindly note that the questionnaires are to be completed for both the papers simultaneously  in total also more than one person completing them will be more than welcome, PS MENTION THE NAME OF YOUR ORGANISATION AND YOUR DESIGNATION)   THANKING YOU FOR YOUR INITIATIVE,   REGARDS,   Sanjeev Jha Training Executive Uppal's Orchid, New Delhi. Ph:91-11-25061515,51511515. Fax: 91-11-25061517, 51511517.

______________________________________________________________________

To get in touch with over 250 Trainers, Educators & HR professionals from hospitality & service industry, send an e-mail to: trainers_forum@...

Website:  http://www.hospitalitytrainers.org

To subscribe to this group, send an e-mail to:
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trainers_forum-unsubscribe@...

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From the September 5, 2003 print edition of the San Antonio Business
Journal

Dining Out

Turn meals into deals: How to master the art of the power lunch

Veronica Natividad

There's an important business tool that you might not be taking full
advantage of, even though you and your clients probably use it at least
three times every day.

I'm talking about meals. Many business functions have more of an impact
when done in conjunction with a good meal, including sales presentations,
negotiations, association meetings, and thanking clients or employees. A
memorable meal, properly executed with careful attention to detail, can
make a powerful impact on people you're trying to impress.

Here are some tips for helping you maximize mealtimes.

Seeking direction
Take advantage of available experts. Keep in mind that many fine
restaurants have dedicated staff such as catering sales managers that are
ready to offer ideas and help plan the details of your event to help you
get the most out of an important meal. If there's no catering sales manager
on staff, ask a general manager to assist you. You should not be charged
for the assistance your catering sales manager provides you -- their help
is an added value to you as a customer of the restaurant.

The presence of a catering sales manager is a clue that a restaurant is
used to accommodating business clients. This is especially important when
the unexpected happens -- like forgetting the copies you made for your
presentation back at the office. Often they can handle the logistics of
ensuring your copies get back to you without a hitch.

Location, location, location
Pick a restaurant that has a "special occasion" feeling. The restaurant you
choose for your business will make a statement. Choosing a restaurant that
people think of as a true indulgence is a good way to let clients or
employees know that you want to wow them.

Look for a venue with a private dining room. If you're entertaining a group
or making a presentation, you'll want the privacy and comfort of a room
separate from the restaurant's main dining room.

If you hope to seal a deal or discuss sensitive business matters with just
a few people, don't be reluctant to ask for a private room. If the room is
available, many restaurant or catering managers will be happy to
accommodate you, and you will be able to make a better impression on your
guests.

Mealtime
An impressive business meal doesn't have to break your budget. Your
catering sales manager will work with you to keep you in control of your
budget while offering an impressive spread. You can pre-order a selection
of wines in advance, giving your guests a few choices of wines you've
selected that are in your price range. For larger groups, your catering
sales manager can develop a customized menu that gives your group choices
between two or three entrees.

Respect your guests' time. Whether it's an individual meeting or a group
presentation, work with the management to ensure your guests are in and out
in a reasonable time -- no more than an hour.

This kind of attention to detail makes you look good in front of your
guests. They appreciate that waiting is kept to a minimum and that their
time is respected. Your catering sales manager can orchestrate these
details to keep you on track.

Surprise your guests by knowing their preferences. This is a little extra
that has a big impact. Does the person you're entertaining have special
dietary needs, such as food allergies or sodium restrictions? A discreet
call to a client's administrative assistant can give you information that
will allow you to shine.

If you can't get your group in the restaurant, let the food come to you.
Many restaurants are happy to work with you to provide your guests with a
great experience no matter where they are. Think about where your group
will be most comfortable.

Using mealtimes for business makes sense for a lot of reasons: it maximizes
your time, adds an element of fun and reward, and makes a statement about
you and your company. With the proper planning, your next meal could lead
to great things for your business.

Veronica Natividad is the catering sales manager for The Palm restaurant.
She can be reached at The Palm at 210-226-7256 or at vnatividad@...
.

Ladies and Gentlemen
This is a short note to introduce myself and my organisation to
the Trainers Forum.
Many of you would have heard of Dale Carnegie & Associates, U.S.,
which is today a globally established brand in the world of
training and development, operating in around 65 countries, in
over 22 languages!
The Indian operations are now about to commence and I head the
organisation that we are creating here.
As we start the operations, we would necessarily associate with
many individuals who have opted for this field as a chosen career.
At this point of time, I would not be able to detail the modality
of association. However, those of you who would be keen to explore
the opportunity, are invited to send me your personal details,
along with a short note on your aspirations in this area. Since
this mailbox capacity is somewhat limited, you should respond to
me at raj_bowen@...
I will surely revert to you, and wherever possible, take the
dialogue further towards a fruitful alliance.
With best wishes,
Raj Bowen
Chief Executive Officer
Dale Carnegie Training India
Direct: +91-22-56311961


___________________________________________________
Meet your old school or college friends from
1 Million + database...
Click here to reunite www.batchmates.com/rediff.asp

Hello Everybody !!

I am pursuing my Diploma in Training and Development offered by
Indian Society for training and Development .

I want to know if any of you who have done this course have your
response sheets (the assignment which we are supposed to submit
before we sit for our exams).

Please do help me with the response sheets if you have.

Thanking you all in advance.

Regards

Gayathri



______________________________________________________________________

To get in touch with over 250 Trainers, Educators & HR professionals from hospitality & service industry, send an e-mail to: trainers_forum@...

Website: http://www.hospitalitytrainers.org

To join this group, send an e-mail to:
trainers_forum-subscribe@...

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trainers_forum-unsubscribe@...

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Yahoo! India Matrimony: Find your partner online. Post your profile.

Restaurants serving more than just meals

FROM Chicago Sun-Times

By Lewis Lazare

(Sept. 5, 2003) - We care. That's the message conveyed in a new print
campaign from Smith and Harroff in Alexandria, Va., for the National
Restaurant Association. The first ad features NRA board Chairman Regynald
Washington and documents his many philanthropic activities. Washington also
is vice president and general manager for Disney Regional Entertainment and
ESPN Zone.

The campaign is backed by statistics that show nine out of every 10
restaurants typically raise money for charities or donate food and space to
such endeavors. Washington started in the restaurant business busing
tables, and because of the mentoring he received that helped him achieve
his career goals, the Disney executive is committed to helping others
advance.

The tagline for the new campaign is "America's Restaurants: Serving More
Than Meals." This latest image campaign grew out of the NRA's effort to
boost the sagging restaurant business in the wake of Sept. 11, 2001, when
the association launched a major print campaign with the tagline "Join Us.
Help America Turn the Tables." Those ads emphasized the restaurant
industry's key role in the American economy.

McDonald's ready to unwrap 'I'm Lovin' It' campaign

Seven days and counting. In just one week, journalists from around the
world will gather in Munich, Germany, for what could prove to be the most
interesting and high-profile advertising event of the year - the launch of
McDonald's global "I'm Lovin' It" campaign.

Whatever the merits of the campaign, orchestrated by up-and-coming director
James Brown and a team of his peers from London's Stink production company,
the Oak Brook-based fast-food giant at least is trying to generate some
real excitement around what looks to be a marked departure from the
advertising we've come to expect from it in recent years. "It will be a new
voice for McDonald's - no nude ladies on screen - but a new voice," said
one ad industry source familiar with the work being done on "I'm Lovin'
It."

Filming at sites as far afield as Singapore and Rio de Janeiro concluded
last week, sources said, and Brown and a team of editors are feverishly
edited the footage in preparation for the "I'm Lovin' It" global launch
press conference held for Sept. 2 in Munich.

The day after the launch, McDonald's executives gave journalists a tour of
the tiny town of Unterhaching, Germany, and its largest ad agency Heye &
Partners, the new epicenter for the massive overhaul of McDonald's
advertising.

© 2003 Chicago Sun-Times. via ProQuest Information and Learning Company;
All Rights Reserved

ISTD program (Dip. in Trng. & Dev.) is a well designed course. It takes
you through systematic learning. I have done this course and the
learning comes very handy in my work and problem solving (in the areas
of Training & Development).

My suggestion is that you may go ahead with the program.

Regards,

P.K.Sinha
Sr. Manager - Personnel & Training
Retail Division
Raymond Limited
Thane
Ph: 022 - 25346291

aastha madaan wrote:

>  Hi all, I am an MBA student in Delhi. I want to know more about the
> Institute for training and development as I am interseted in this
> field. I will grateful for the information. thank you aastha
>
> gayathri_msw <gayathri_msw@...> wrote:
>
>      Hello Everybody !!
>
>      I am pursuing my Diploma in Training and Development offered
>      by
>      Indian Society for training and Development .
>
>      I want to know if any of you who have done this course have
>      your
>      response sheets (the assignment which we are supposed to
>      submit
>      before we sit for our exams).
>
>      Please do help me with the response sheets if you have.
>
>      Thanking you all in advance.
>
>      Regards
>
>      Gayathri
>
>
>

An Intensive Workshop on


                             Negotiation Skills


                 Conducted by eminent experts in this field.


                         Venue: JW Marriott, Mumbai


                    Date: 19th  and 20th September 2003.


                         Princeton Academy Mumbai II


                       www.princetonacademymumbai.com


  Negotiators  are  not born they are groomed. This programme is designed to
groom  potential and prospective future negotiators and will bring to their
focus  the  attitudinal  imperatives  to  clinch  a  successful  deal.  The
participants  will  master life long lessons in negotiations- interpersonal
skills at the table, the ability to craft agreements that create value on a
sustainable  basis  and  strategies away from the table that advantageously
change the game itself.





The  workshop  is  packed  with  real  life situations for role plays where
participants will understand how to deploy relevant strategies, appropriate
techniques,  interest  sustaining tactics based on hands on experience. The
tips  and  skills  that  the  participant acquires will enable him to be an
Outstanding negotiator.





Key Takeaways-


    /       The  skill  of  understanding  and  deploying  body  language in
    negotiation based on real life situations.


    /      The skill of probing.


    /      Objection handling techniques


    /       Closing  the deal : The trade off of variables and writing clean
    agreements


    /      Preparation for a major negotiation.


    /      Where negotiations can turn sour.


    /        Develop  new strategies for addressing your current negotiating
    challenges.


    /       Gain direct experience in how to structure the negotiation base-
    agenda, protocol and customised presentation.


    /        Exposure  to  the  historical  milestones  in  the  history  of
    negotiations- where have negotiations failed and where have negotiations
    succeeded  Why?


    /       Latest practice and theory on negotiation,


    /       Gain  a deeper under- standing of your own style and its effects
    on your negotiating outcomes.


  Methodology- A hard- hitting, pragmatic approach :


Self   discovery,   participatory   exercises,   case   studies,   practice
negotiations, discussions and group interactions.


We  offer  a  combination  of  group  work  and  individual counseling that
strengthens  your negotiating style and addresses your unique strengths and
weaknesses.  Although  you  must be concerned about the needs of the people
with  whom  you are bargaining, the focus of negotiations is asking for and
getting  what  you  need.  This  programme will help you gain advantage and
achieve your goals.


  Participants
This  Programme  has  been specifically designed for Middle to Senior level
managers  who  need  to  produce  formal  agreements  or contracts, resolve
disputes,  sales  and  marketing  managers  and  all executives who need to
achieve  positive  business  solutions  in  the  field  of  HRD,  Purchase,
Marketing tie-ups, technical collaborations agreements etc.


  Registration Fee


Registration fee is Rs. 4,950 per  participant which includes lunch, tea,
course material etc. Kindly register your name by sending cheques drawn in
favour of Princeton Academy Mumbai II.


  Programme


                                    DAY 1


  9:00 AM to 9.30 AM            Registration


  Session 1.
       What is negotiation ?


Session 2.
       Characteristics of a good negotiator


           1:00 PM to 2:00 PM            Lunch


  Session 3.
       Communication skills and Body Language


  Session 4.
       Preparation for negotiations


    DAY 2


Session 1.


       7         Setting goals, objectives and interests of negotiations,


       7         Different styles and methods to negotiate,


       7         Preparing your strategy, role-playing,


       7         A checklist for final count-down.


  Session 2.
       The core process of negotiation
       Selection of variables that can clinch a deal
       Objection handling in negotiation- converting NO into YES
       Closing the deal : its Techniques,
       Tactics & Strategies.


     1:00 PM to 2:00 PM            Lunch


  Session 3.
       How to get out of tight spots,
       Developing your arguing power,
       How to counter an argument,
       Getting & making concessions,
       Negotiating from a weak position


  Session 4.


       7         Tactics to our advantage,


       7         Bargaining/ haggling/winning a fight


       7         Win - win negotiations,


       7         Top negotiating techniques,


       7         Beyond WIN  WIN negotiations,


       7         Trumps for success.


  Faculty
Prof V K Murti


Professsor, S P Jain Institute of Management and Research, Mumbai


Also has 22 years of Industry experience.


K L Batra


Director & CEO -- Chugoku Jenson & Nicholson
       B. Tech (BHU IT), MBA (IIM Calcutta)
       On the roll of honours of IIM, Calcutta
       He  has a rich experience of over 30 years with companies like Larsen
       & Toubro, Bajaj group and Asian Paints India Ltd.


PRINCETON ACADEMY MUMBAI II


104  Morya  House,  Near  Monginis  Factory, off Andheri Link Road, Andheri
(West), Mumbai 400053.


Tel- 26733060, 59, 56965730  Telefax- 56935265


Email- vrarora@... Website- www.princetonacademymumbai.com







--------------------

E-Mail sent using the Free Trial Version of WorldMerge, the fastest
and easiest way to send personalized e-mail messages. For more
information visit http://www.worldmerge.com

963944

> Dear Mr Simon,
>
> Thanks a lot for taking out the time and filling up the survey form.
>
> I know it must have been difficult on your part to take out the time to do
> this.
>
> Once Again thanks a lot.
>
> Regards
>
> Sanjeev Jha
>

Hello Everybody!!!

There is a requirement for a trainer to facilitate a week
long training program (approximate) for Tanishq. They are
using their internal resources for conducting a sales
training with certain soft skills input. They require a
trainer to facilitate, guide and record  the training with
the intention of making it a module there after. This
requirement is urgent and they would prefer a Delhi based
trainer for the same.

Please respond to the following e mail id for further
details: anchalj@...

All the best!!!
Persis

Subject: Learning / Unlearning

Just Learning
by Gene Donohue

American author Alvin Toffler said, "The illiterate of the future are not
those that can not read or write. They are those that can not learn,
unlearn, relearn."

By now we should all be aware that in order to improve one's position in
life, we must continue to learn new things. But in order to grow personally
we must also be able to unlearn the behaviors that put obstacles in our
personal development paths, and relearn the new behaviors that will put us
back on course.

Lets look today at three of the key behaviors we should consider replacing
with new behavior.

Listening
Listening is not a passive activity. It is unfair to the person who is
speaking to have a person there in body but not in mind. Just because we
are the person being quiet does not mean we are listening. As a listener we
must be in the present and taking in the speakers message in the proper
context. It's not the time to be thinking about what to have for lunch or
your next witty comeback. Be fair to the speaker and have a clear and open
mind.

Choice
I believe that we are where we are today because of the accumulative effect
of all our choices. We have thousands of choices to make each day and we
control our lives by those choices. Having the ability to choose equals
power. Once you give someone else the ability to make choices for you,
whatever they may be, you give up power. Once you realize you have the
power of choice, life happens for you, not to you!

Self-Talk
All day, everyday, we talk to ourselves. Sometimes we even talk to
ourselves out loud. When we talk to ourselves what we are really doing is
giving commands to our subconscious mind. The subconscious mind is a very
powerful tool and it can carry out its orders efficiently and effectively.

Success is not a destination, it is a journey. Sometimes along the way we
need to correct our course by unlearning the behavior that derails the
journey and relearn new behavior to get us back on track. If you feel you
may be a little off track, that's OK. Identify the possible problem, it
might even be one of three subjects in this article, acknowledge it, and
then replace the behavior.

**********************

Subject: ATTITUDE

ATTITUDE

Harvard and Stanford Universities have reported that 85% the reason a
person gets a job and gets ahead in that job is due to attitude; and only
15%
is because of technical or specific skills. Interesting, isn't it? You
spent how much money on your education? And you spent how much money on
building your positive attitude? Ouch. That hurts. Now here's an
interesting
thought. With the "right" attitude, you can and will develop the necessary
skills. So where's your emphasis? Skill building? Attitude building?
Unfortunately,
"Neither" is the real answer for many people. Perhaps if more people
knew how simple it is to develop and maintain a positive attitude they
would
invest more time doing so. So here we go.

Five steps to staying positive in a negative world:

1. Understand that failure is an event, it is not a person. Yesterday
ended last night; today is a brand new day, and it's yours. You were born
to
win,but to be a winner you must plan to win, prepare to win, and then you
can expect to win.

2. Become a lifetime student. Learn just one new word every day and in
five years you will be able to talk with just about anybody about anything.
When your vocabulary improves, your I.Q. goes up 100% of the time,
according
to Georgetown Medical School.

3. Read something informational or inspirational every day. Reading for
20 minutes at just 240 words per minute will enable you to read 20 200-page
books each year. That's 18 more than the average person reads! What an
enormous competitive advantage . . . if you'll just read for 20 minutes
a day.

4. The University of Southern California reveals that you can acquire
the equivalent of two years of a college education in three years just by
listening to motivational and educational cassettes on the way to your
job and again on the way home. What could be easier?

5. Start the day and end the day with positive input into your mind.
Inspirational messages cause the brain to flood with dopamine and
norepinephrine, the energizing neurotransmitters; with endorphins, the
endurance neurotransmitters; and with serotonin, the
feel-good-about-yourself neurotransmitter. Begin and end the day by
reading or doing something positive!

Remember: Success is a process, not an event. Invest the time in your
attitude and it will pay off in your skills as well as your career.

Yahoo! India Matrimony: Find your partner online. Post your profile.

Yahoo! India Matrimony: Find your partner online. Post your profile.

German Brewers Rely on Creative Marketing

By THE ASSOCIATED PRESS
September 8, 2003

PLANKSTADT, Germany (AP) -- You can't crack open a Welde beer without
noticing that two centuries of brewing tradition are getting a new twist,
starting with the goofy corkscrew-shaped bottles.

The beer inside is still brewed in accordance with Germany's 500-year-old
purity law allowing only malt, hops, yeast and water. In everything else,
however, tradition gets short shrift at Welde, a local brewery with 45
workers that is fighting to win new drinkers in a shrinking beer market.

The business began in an 18th century tavern in the drowsy town of
Plankstadt, near Heidelberg in southern Germany, and it remains in the
private hands of the local Spielmann family. But today its odd bottles
dance across a sharply designed Web site, where fans can order a case --
with labels they design themselves, if they like.

Instead of the usual smiling, buxom blonde maid in traditional dress, a
nude model cavorts on its ad posters.

And new drinks unimagined by master brewers in centuries past have joined
the assortment, including beer mixed with lemonade or even with cola.

The reason for all the change: Year after year, Germans are drinking less
and less of the national beverage, forcing breweries to adapt -- or face
last call.

Germans drank 32 gallons per person last year, down from 38.4 gallons in
1980, thanks to increased awareness of waistlines and physical fitness. The
number of mid-sized breweries, often family businesses several hundred
years old, has shrunk from 610 in 1995 to 466 this year.

Small brewers also face nationwide powerhouse brands such as Beck's, the
property of Belgian giant Interbrew, with production efficiency and
advertising budgets that they can't match. So the little guys are coming up
with a range of survival strategies.

Moritz Fiege, a 125-year-old brewery in Bochum, set itself apart from
national brands with the simple gimmick of bringing back old-style stoppers
fastened by wire.

Residents around Koenigseggwald in southern Germany rescued the debt-laden
local brewery by raising $880,000 through a public offering; the $550
shares in the new company, Koenigsegger Walderbrau, carry the unusual
dividend of five cases of beer per year.

Other common tactics include attracting tourists with on-site beer gardens
and brewery tours. Many are also bottling new, lower alcohol beer-cola and
beer-lemonade mixes that might have horrified grandfather but offer a
market that grew 29 percent last year.

Mario Heider, Welde's sales chief, says the first signs of trouble came in
the mid-1990s as sales of its longtime leading beer, dubbed Export,
beginning to slip.

``There are two possible ways of surviving in a shrinking market,'' said
Haider. ``You can do it by offering the lowest price, or you can try to
make an individual brand so that the customer will say, 'Welde is worth
more.'''

So Welde conceded price advantage and sharpened its image for the local
market, the taverns and stores within a 30-mile radius of the Plankstadt
church steeple. It is within that circle that it was selling most of its
beer.

First came the new bottles, which cost the equivalent 20 cents each --
twice the cost of regular bottles. But its unconventional shape means every
Welde drinker is a walking ad, says company spokesman Herbert Rabl.

``Even if you can't see the label, you can tell at a glance what someone is
drinking,'' he said. They also started an art contest and put winners on
the label.

Then they tinkered with the beer itself. The company's leading brand was
de-emphasized. The old-fashioned taste was associated, Rabl says, with a
German drinking institution known as the Stammtisch, or regulars' table,
where cronies cluster in a traditional tavern.

Instead the company promoted a lighter-colored, slightly bitter brew
considered more in line with changing tastes.

Something seems to be working. The company sold 5 percent more by volume
last year, as German volume sales shrank slightly, and the privately held
company says it's profitable. Welde is second in Plankstadt and its
environs, with an 8 percent of share in the very divided market -- and the
top slot in price, going for the equivalent of $13.20 a case, compared to
$11 for its biggest local competitor.

Locking in the local market is the key to survival for smaller beer makers,
whose best asset can be German drinkers' fierce loyalty to hometown
breweries, said Werner Glossner, head of the association of mid-sized
breweries in Bavaria.

``There are a lot of consumers who don't just drink beer, they drink their
own brand,'' he said. ``The share of consumers that are brand-loyal is
quite high.''