Online shopping

Online shopping is a form of electronic commerce which allows consumers to directly buy goods or services from a seller over the Internet using a web browser. Consumers find a product of interest by visiting the website of the retailer directly or by searching among alternative vendors using a shopping search engine, which displays the same product's availability and pricing at different e-retailers. As of 2016, customers can shop online using a range of different computers and devices, including desktop computers, laptops, tablet computers and smartphones.

History of Online Shopping

The growth of the interment as a secure shopping channel has developed since 1994, with the first sales of Sting album 'Ten Summoner's Tales'.^[2] Wine, chocolates and flowers soon followed and were among the pioneering retail categories which fueled the growth of online shopping. Researchers found that having products that are appropriate for e-commerce was a key indicator of Internet success.^[3] Many of these products did well as they are generic products which shoppers didn't need to touch and feel in order to buy. But also importantly in the early days there were few shoppers online and they were from a narrow segment: affluent, male, 30+. Online shopping has come along way since these early days and -in the UK- accounts for significant percents

Payment

Online shoppers commonly use a credit card or a PayPal account in order to make payments. However, some systems enable users to create accounts and pay by alternative means, such as:

• Billing to mobile phones and landlines^[17][18]
• Cash on delivery (C.O.D.)
• Cheque/ Check
• Debit card
• Direct debit in some countries
• Electronic money of various types
• Gift cards
• Postal money order
• Wire transfer/delivery on payment
• Invoice, especially popular in some markets/countries, such as Switzerland
• Bitcoin or other cryptocurrencies

Advantages

Convenience

Information and reviews

Price and selection

Disadvantages

Fraud and security concerns

Lack of full cost disclosure

Privacy

# famous sites for shopping

modern world

Modern history, the modern period or the modern era, is the global historiographical approach to the timeframe after the Post-classical history.^[1][2]Modern history can be further broken down into periods:

• The early modern period began approximately in the early 16th century; notable historical milestones included the European Renaissance and the Age of Discovery.^[3][4]
• The late modern period began approximately in the mid-18th century; notable historical milestones included the French Revolution, American Revolution, the Industrial Revolution, and the Great Divergence. It took all of human history up to 1804 for the world's population to reach 1 billion; the next billion came just over a century later, in 1927.^[5]
• Contemporary history is the span of historic events that are immediately relevant to the present time.

MODERN TECHNOLOGY ADVANTAGES AND DISADVANTAGES

Modern technology is simply an advancement of old technology, the impact of technology in modern life is unmeasurable, we use technology in different ways and sometimes the way we implement various technologies ends up harming our lives or the society we leave in. What we call modern technology is technically not so new in most cases. For example, mobile phone technology has evolved with years, nowadays we use smartphones which have been an advancement of an ordinary mobile phone.

Science and philosophy

Replacing the classical physics in use since the end of the scientific revolution, modern physics arose in the early 20th century with the advent of quantum physics,^[74] substituting mathematical studies for experimental studies and examining equations to build a theoretical structure.The old quantum theory was a collection of results which predate modern quantum mechanics, but were never complete or self-consistent. The collection of heuristic prescriptions for quantum mechanics were the first corrections to classical mechanics.Outside the realm of quantum physics, the various aether theories in classical physics, which supposed a "fifth element" such as the Luminiferous aether,^[78] were nullified by the Michelson-Morley experiment—an attempt to detect the motion of earth through the aether. In biology, Darwinism gained acceptance, promoting the concept of adaptation in the theory of natural selection. The fields of geology, astronomy and psychology also made strides and gained new insights. In medicine, there were advances in medical theory and treatments.

front office

The front office or reception is an area where visitors arrive and first encounter a staff at a place of business. Front office staff will deal with whatever question the visitor has, and put them in contact with a relevant person at the company. Broadly speaking, the front office includes roles that affect the revenues of the business. The term front office is in contrast to the term back office which refers to a company's operations, personnel, accounting, payroll and financial departments which do not interact directly with customers.

The Guest Cycle in hotel

1. Pre - Arrival

The Guest  chooses a hotel during the pre- arrival stage of the guest cycle. Choice of the guest can be affected by many factors, including previous experiences with the hotel, advertisement, word of mouth referral by friends and colleagues, location, corporate, travel agent booking, hotel name, hotel loyalty program member etc.

2. Arrival

The arrival stage of the guest cycle includes registration and room assignment process. After the guest arrives, he or she establishes a business relationship with the hotel through front office. It is the front office staff responsibility to clarify any query of the guest especially the details of room rate of packages he /she  is booked on.

3. Occupancy

The manner in which the front office staff represents the hotel is important during the occupancy stage.

As the main contact  centre for hotel activity, the front office is responsible for coordinating guest requests. Among those providing information and supplies to the guests.

4. Departure

Guest services and guest accounting aspects of the guest cycle are completed during the cycle's fourth and final phase ie departure.

At Departure the guest vacates the room, receives the accurate statement of the settled accounts, returns the room keys and leaves the hotel. Once the guest has checked out, front office updates the rooms availability status and notifies the housekeeping department. ( For hotels using Property management software the status of the room is updated automatically ).

COMPUTING TECHNOLOGY

                            

                             

                                 COMPUTING WORLD 

"In a general way, we can define computing to mean any goal-oriented activity requiring, benefiting from, or creating computers. Thus, computing includes designing and building hardware and software systems for a wide range of purposes; processing, structuring, and managing various kinds of information; doing scientific studies using computers; making computer systems behave intelligently; creating and using communications and entertainment media; finding and gathering information relevant to any particular purpose, and so on. The list is virtually endless, and the possibilities are vast."

HOW HAS COMPUTING TECHNOLOGY CHANGED THE WORLD

Technological changes affect almost every part of our lives. Thanks to the the advances in communication and computer science, nearly anything you can imagine is only a few clicks away. Making a video call to your parents living overseas, for instance, or watching a movie with a mobile device even when you are travelling is possible with the technology that we have today.

Besides these changes in our personal lives, technology has also changed the face and the pace of how we do business. Business processes have been modified and organizations are now working much more efficiently than ever. At the same time, technology has opened a new way of communication, allowing businesses to communicate and collaborate beyond borders. 

FEW MOTS POWERFUL COMPUTERS IN THE WORLD

1)TITAN

2) TIANHE-2 

3) SUNWAY  TAIHULIGHT

FOOD PRODUCTION

FOOD PRODUCTION

The Food Industry is a complex, global collective of diverse businesses that supply most of the food consumed by the world population. Only subsistence farmers, those who survive on what they grow, and hunter-gatherers can be considered outside of the scope of the modern food industry.

Some food production techniques go back to prehistoric times. These include smoking and salting meats for long-term storage and fermenting or pickling vegetables. In the 19th century, canning became a popular method of food production. Home cooks sometimes use traditional food production techniques, such as fermenting, pickling and canning, to produce food for their families.

There are 3 classes of professional cookery associated with the craftsmen and they are graded according to the quality of material used

1)CUISINE SIMPLE/PLAIN COOKERY

Here the basic necessities are used and the craftsmen prepare the dishes of highest standard with the minimum materials

2)CUISINE BOURGEOIS

This is a type of cookery, which provides better raw materials to produce the dishes of better quality.

3) SAUTE CUISINE/HIGH CLASS COOKERY

In this cookery the best possible raw materials are used and the best quality dishes are prepared.

FEW EXPENSIVE FOOD ITEMS IN THE WORLD

                                                                             1) MATSUTAKE MUSHROOMS
                                                                             COST -$1,000

2)DENSUKE BLACK WATERMELON

COST - 6,100

3) YUBARI KING MELONS

COST - 22,872

FAMOUS CHEFS AROUND THE WORLD

                                                                 1) Wolfgang Puck

2) Marco Pierre White

3)  GORDON JAMES RAMSAY

13 course french classical menu 

1 - Hors-d oeuvre / Appetizer

Are of spicy in nature in order to stimulate the appetite for the dishes that are to follow in the course.

In recent years, hors d’oeuvres have gained popularity, and now appear on most of the menus in modest eating places.

Served from a rotating trolley or a tray a small amount of each variety being placed on the plate to make up a portion.

2. Potage: Potage, the second course of the menu, meaning “soup”, consists of all kinds of soup, like the thin soup, thick soup, cold soup, etc. It includes food like.

3. Oeufs: It consists of all types of egg preparations. There are many styles of cooking and preparation of eggs such as boiled, en cocotte, poached or scrambled.

• Egg mornay: Boiled egg baked with a cover of béchamel sauce.

4. Farineaux: This course is a contribution from Italy to the menu. Farineaux meaning pasta is the forth course. Its includes all sorts of pasta and spaghetti dishes. Dishes in this course are,

• Spaghetti napolitine – spaghetti in a tomato- and garlic- flavoured sauce

5. Poisson: Poisson are the dishes made from fish. Fish, being soft-fibred, prepares the palate for the heavier meats that follow. Ideal fish for dinner menu compilation are: Sole, Salmon, Halibut, Escallops, etc. Rarely seen on a menu for the evening meal are: Cod, Bass, Haddock, Brill, Hake, and Plaice. Dishes from this course includes…

• Sole cubat : fillet of sole poached, dressed on a mushrooms puree and coated with a cheese sauce.

6. Entrée: The First in the meat course Entrées are generally small, well garnished dishes which come from the kitchen ready for service. They are always accompanied by very rich gravy or sauce when releve follow entrée then potatoes and vegetables are not served with the latter; if, however a releve does not follow the entrée they would be served with the dish. Examples are…

• Supreme de volaille sur cloche – Breast and wing of chicken cooked under a cover in oven.

7. Sorbet: Because of the length of the French classical menu, this course is considered to be the rest between courses . It counteracts the previous dishes, and rejuvenates the appetite for those that are to follow. It is water and crushed ice slush flavoured as a rule with champagne and served in a glass.

8. Releve: This is the main meat course on the menu. Releves are normally larger than entrees and take the form of butcher’s joints which have to be carved. These joints are normally roasted. A sauce or a roast gravy with potatoes and green vegetables are always served with this course.

• Carre d agneau roti : Roast best end of lamb

9. Roti: At this stage the balance of the courses is gradually returning from heavy to light. Roast always contain roast of game or poultry: – chicken, turkey, duck, pheasant, quail. Each dish is accompanied by its own particular sauce and gravy, with a green salad served separately on a cresent shaped dish.

10. Legumes: We now have a vegetable dish served only with its accompanying sauce. These are vegetable dishes that can be served separately as an individual course or may be included along – with the entrée, relevé or roast courses

11. Salades: Various types of salads which are served during this course.

• Salade francaise : – lettuce, tomato, egg, & vinaigrette dressings.

12. Buffet Froid: In this course Chilled meat(small) pieces are served.

• Poulet roti : Roast chicken

13. Entremets: Entremets on a menu refers to desserts. This could include hot or cold sweets, gateaux, soufflés or ice-cream.

• Crepe suzette : Pancakes in a rich fresh orange juice and flamed with brandy.