European Quality Improvement System

number of geographers argue the theory that the origin of terroir is purely human and social. Nowadays all agree that terroir can be defined as a unique and delineated geographical area in which a human community built a collective knowledge based on a system of interaction between biological and physical environment, and a set of human factors. The terroir also involves specific landscape features and values of the territory (Fanet, 2007). Terroir is thought of as a product with a character linked to

1. (People): One From Many 2. (Geography): From Sea to Shining Sea 3. (History): Toward the City on a Hill 4. (Government): A Responsive Government 5. (Business): The Business of America 6. (Education): A Diverse Educational System 7. (Science & Medicine): A Republic of Science 8. (Religion): Separating Church and State 9. (Social Services): The Social Safety Net 10. (The Arts): Distinctively American Arts 11. (Sports & Entertainment): Exporting Popular Culture

Commission européenne n’est pas responsable de l’usage qui pourrait être fait des informations qui y figurent. The sole responsibility for the content of this publication lies with the authors. It does not represent the opinion of the European Communities. The European Commission is not responsible for any use that may be made of the information contained therein. avant-propos par William Gillett avant-propos par Jean-Louis Bal édito par Alain Liébard 2 4 6 8 10 16 24 30 36 46 52 60 64 70 74

in the fields of yeast, bacteria, enzymes and yeast derivatives for the baking, fermented beverages, human nutrition, animal nutrition and fuel alcohol industries. Since the 1970s, Lallemand has focused its fermentation knowledge on developing high-quality, dried wine yeast strains, wine bacteria strains and fermentation adjuncts for oenology. The Lallemand range of oenology products is widely known under the LALVIN®, UVAFERM® and ENOFERM® brands. Lallemand is the only major supplier of wine yeast,

................ 129 Prospects....................................................................................................... 135 7.1 Developments in Chinese society................................................................ 135 7.2 Quality control and brand protection............................................................ 137 7.3 The commercial perspectives inside China ................................................. 137 7.4 China and the international market................

reasons, including its multidisciplinary roots, a common definition of innovation has not yet emerged. However, this codification from the Oslo Manual, a joint publication of the Organization for Economic Co-operation and Development and Eurostat (the European Union’s statistical information service) aptly serves the purposes of this report: Innovation is— The implementation of a new or significantly improved product (good or service), or process, a new marketing method, or a new organizational method in

établissements d’enseignement supérieur de qualité internationale. Le mouvement est porté par de nombreuses initiatives en France et à l’étranger. La 1re université française accréditée EQUIS Avec l’obtention en 2009 du label EQUIS (European Quality for Improvement System), norme d’accréditation délivrée par l’European Foundation for Management Development, Dauphine rejoint le cercle restreint des établissements supérieurs en gestion à travers le monde qui ont obtenu ce prestigieux label. L’accréditation

POSTPONEMENT Carlos Nieva got a phone call in June 1998 from John Heindel, the president of Lucent Technologies, Saudi Arabia. Nieva was the operations director of Lucent’s Spanish factory, which supplied Lucent’s sophisticated digital switching system, the 5ESS® Switch,1 to Europe, Africa, and the Middle East. Heindel explained that an existing network in Saudi Arabia, which had been supplied by a competitor and was capable of several million lines of switching, was not Y2K compliant. The customer

MANAGEMENT AU BURKINA FASO ET AU SENEGAL A la Recherche des Spécificités du « système de management africain » Publisher: University of Groningen, Groningen, the Netherlands Printed by Ipskamp Drukkers B.V., the Netherlands ISBN: 978-90-367-5374-6 978-90-367-5375-3 (e-book) Copyright © 2012, Honorine Illa All rights reserved. No part of this publication may be reproduced, stores in a retrieval system of any nature, or transmitted in any form or by any means, electronic, mechanical

UNIVERSITÉ DE TOULOUSE LE MIRAIL TAYLOR’S SCHOOL OF HOSPITALITY AND TOURISM Licence Professionnelle Hôtellerie Tourisme Option Hôtellerie Restauration/Ingénierie et Gestion des Systèmes Alimentaires Bachelor of Hospitality and Tourism Management (Hons) Hotel and Restaurant Management/ Management and Engineering of Food Systems Specialization (PRO/IGSA) PROJET TUTORÉ The French food products in Malaysia, a study of the marketing mix in food service Étude élaborée par Presented by Elsa Bastianelli