How Air Hostess Training Can Help You

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How Air Hostess Training Can Help You

To become an air hostess is a hidden dream of every girl during her growing times. And why wouldnt it be. This career definitely has many reasons to attract the young and beautiful females, as it is glamorous, well-paying, gives them an opportunity to move around and many other benefits that follow.

This sector has a lot to offer its aspirants. One does not only get the chance to be hospitable but also learns to be polite and courteous to other people, which is definitely an incentive along with other advantages.

Though there is no basic education required to become a proficient air hostess or a flight steward, one can always choose to join an Air Hostess Training Institute. In fact, till sometime back, all those girls who were good looking, confident and intelligent, could easily become an air hostess with a reputed airline. But things have changed now, many new institutes have come which train and teach aspiring air hostesses and flight stewards.

But the basic element of good looks and intelligence still remains. Being an air hostess or a flight steward is obviously very different from becoming a pilot. The common responsibility of all of them is to take utmost care of their passengers. The basic difference is that a pilot has to take care of their lives with his flying skills and an air hostess has to make sure that the passengers enjoy their beautiful journey comfortably.

It is undoubtedly the right career to be chosen if a woman loves to travel, meet new people and work hard. Women who are aged between 19 and 26 years can take part in several Air Hostess training programs.

There are various shortcomings as well, as an Air Hostess has to cope up with odd working hours, has to always sport a pleasant air (even if shes not feeling good about something) and has to handle passengers with ease. Anyone who feels has the skill to do all this will certainly dedicate his/her 100% in being an Air Hostess or a flight steward or be a part of the cabin crew.

Modules of the Air Hostess Training
An aspirant can opt from various Air Hostess training modules available. These modules are divided on the basis of time. The module which they select can be a short-term Air Hostess training course that lasts not more than 3 to 6 months or courses that stretch for a year or more.

The focus of these courses is to improve the confidence level, develop their overall personality, to understand the best and the most pleasant way to deal with people, to carry oneself with grace, and to work on various other technical aspects related to flying. During flying, if there is any crisis, it is an Air Hostess/flight steward, who plays a significant role in keeping the passenger calm and patient and helping them cope with the situation in the best manner possible. So all this in turn makes the job of an air hostess or a flight steward full of responsibility.

Besides that, this job is a fairly demanding job and requires stamina, skills, patience and an ability to smile through trying times, the payoffs are considerable. The starting salaries of air hostess working in a domestic airline range from Rs 15,000 to Rs 25,000 gross per month depending on the airline and the candidate, going up to Rs 4 lakh for senior staff. Whereas, in foreign airlines the starting salary of a candidate is Rs 15,000-40,000 and Rs 8 lakh for experienced and senior staff.

How an Air Hostess Training Course Can Help You:
It helps you...

* In becoming aware of the cabin crew profession, its origins and current practice.
* In describing the aircraft types and cabin crew functions.
* Learning how to manage passenger interactions in a variety of circumstances.
* Knowing about different types of emergency and safety procedures.

The content of these courses
First and foremost, it provides an introduction to the Aviation Industry. Secondly, it teaches basics about the Cabin Crew Profession. Then they teach about Cabin Crew Lifestyle.

Further the course provides:

* Introduction to Aircraft and Aviation Familiarisation
* Crew Member Coordination and Communication.
* Customer Service.
* Managing Passenger Interactions.
* Safety and Emergency Procedures.
* Medical Emergencies and Medical Training.
* Introduction to Dangerous Goods and Hazardous Materials.
* Aviation Security.
* Service Procedures.

Hourglass and Sand Timers

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Hourglass and Sand Timers

The hourglass also known as a sandglass, sand timer or sand clock is only about seven hundred years old. The sand flows within an individually handcrafted mouth-blown glass chamber and is accurate to within 60 seconds per hour which is quite remarkable for a 14th century technology. No batteries or winding required.

The hourglass is similer to the water clock. Both depend on a medium flowing out through a hole. But the hourglass has its own technological personality. It's far simpler and cheaper than the mechanical clock or the earlier water clock. Resetting it after it runs down is very simply, just turn it over. The only downside, a short-term timepiece. Its accuracy isn't bad once you solve some problems. A problem in early hourglasses was to find a free-flowing material that doesn't absorb water on a humid day and clog up. You can't load just any old sand into it.

Hourglasses were originally used on ships as early as the 11th century as a way of measuring time and speed at sea. They were one of the first reusable, dependable and reasonably accurate methods of measuring time. In the 16th century, hourglasses were used in churches to measure sermon lengths and in factories to calculate time for manufacturing procedures. They were later used within the culinary industry to measure baking and cooking times. They ran neither long enough nor accurately enough to be of much use in marine navigation. They were a poor person's timepiece. The hourglass became a metaphor for the running-out-of-sands we all inevitably face. It became, and it remains, a universal symbol of death.

Today the glass chamber is made of sturdy glass with a reinforced center funnel. The sand is screened to remove particles too large and too small, then baked completely dry to eliminate any chance for condensation to form. The sand is measured into the glass in a controlled environment, baked a second time, and capped. They are made of wood and brass that are very decorative. The hourglass is an enduring and beautiful work of art that will provide a silent, accurate, and unobtrusive channel of time. Watching the thin strands of sand create much the same effect as watching the flames of a warm fire. An Hourglass will add a soothing, meditative focal point to any office, school, or home setting. This is an ideal gift for teachers, professionals, or yourself. Also many people collect them.

Hot Trends When Purchasing A Home In 2016

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Hot Trends When Purchasing A Home In 2016

When it comes to real estate it is important for both buyers and sellers to keep up with the latest trends in home improvement. What was popular a year ago, let alone ten years ago, may drastically change the way a home is viewed. Think about the trends that were present in homes we were brought up in verse what is popular now-a-days.

Shag carpeting, colored appliances, laminate flooring, formica countertops and gold fixtures were all the rage as little as thirty years ago. A house with all five of these hot button trends would fly off the market. Now try to sell that same house in today's market and watch it sit forever waiting for the right buyer to come along. A buyer may eventually come along only after the seller had dropped the asking price significantly. This is just one of the many reasons it is important to keep up on the trends present within the home improvement and real estate arenas.

Trendy Kitchen Ideas

In real estate the kitchen is arguably the most important room within a home. In order to get top dollar from the sale of your home it is important to keep up on popular upgrades to the space. The following are just a few things that are trending in kitchen designs and upgrades for 2016:

Kitchen islands with additional work space and seating are needed for entertaining.

Dark cabinetry enhanced with other materials such as glass and metal is a focal point.

Uncommon countertop materials like exotic stones, hand poured cement or granite.

Built in wine coolers are included in kitchen islands.

Stainless steel, top of the line appliances that include all the bells and whistles are installed.

Double ovens, convection ovens and unconventional, six burner stove tops are incredibly trend with the increased popularity in preparing culinary delights at home.

Trending Designs For Bathrooms

Glass and stone are both popular material choices in bathroom updates in 2016. Consider a blend of natural, raw materials when upgrading bathroom spaces.

Vessel sinks, paired with antique inspired vanities are offering a classically, modern spin on creating a retreat in your very own home.

Chrome fixtures are being replaced for brushed nickel.

Showers are a more popular option then bathtubs. Deck out your extended shower space with multiple faucets, dual showerheads and hand held sprayers. Upgraded fixtures and faucets are attractive to homeowners that are ready to move into a space without any DIY updates to contend with.

Another popular feature in bathrooms to consider in upgrades is the installation of automatic lighting.

Trends in home improvements aren't anything new. It is important to follow up with trends in the housing market especially if you are a seller looking to sell your home within the next five years. You can never go wrong in home improvement with simple, classic updates enhanced with easily replaceable accessories that follow trends.

Hot Summer Sex Touch, Touch And More Touch

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History ofBuffets, Infusions Restaurant and The Okanagan College Culinary Arts Buffets

History ofBuffets, Infusions Restaurant and The Okanagan College Culinary Arts Buffets

It was the 18th century, and in France the modern day buffet was developed which soon spread across Europe. Serving a meal to oneself has a long and interesting history, but the original term buffet referred to the sideboard where all the various types of food was served, although, eventually this style of eating was converted to modern day buffets.
The second half of the 19th century, especially in the English speaking world, buffets became extremely popular for meals. Lunch, or an informal luncheon which was originally a very light meal that was consumed between breakfast and dinner, and often replacing dinners. Buffets came in two styles of a meal, and started at the fashionable hour of "One O'Clock". The "buffet" luncheon, and at which time the dining guests would stand while they eat their meal, or the luncheon served at small tables where the dining guests would be seated.

All buffet food must be eaten with a fork or a spoon, and the knife was strictly forbidden at these "buffet" lunches. The essentials of a buffet luncheon are covered by these following dishes. All types of beverages including coffee, tea, punch or chocolate which was poured from urns, or brought from a pantry on trays in filled cups. Hot entres of various types which was served on a platter or from a chafing dish, and preceded by hot bouillon. Cold entres such as salads, lobster, salmon, shrimp, crab, potatoes, chicken, and served with heavy dressings. Hot rolls, and sandwiches that were wafer-cut in size such as tomato and lettuce, ham, and many others. Plus desserts such as small cakes and pastries.

Buffets are very popular with people today, because, it offers plenty of food variety at a reasonable price. People with large appetites can feed themselves without waiting for their food to be served. Especially families with children, this is often a very important point when dining out. Buffets are definitely a nice dining alternative to conventional restaurants, because people can get the foods they want in the quantities they like. People can create their own dishes with more meat, less vegetables and fewer side dishes, plus creating salads with appealing ingredients that they enjoy. Buffets offer people the opportunity to try new types of food that they would not order off a menu in a restaurant.

Infusions Restaurant at the Okanagan College hosts several buffets every year, and the last "buffet" was held a week after their Okanagan Wine Festival Gourmet Dinner which attracted a sellout crowd of over 80 dining guests. Guests were treated to a "Five Course" gourmet dinner with special Okanagan Valley wines to accompany each course.

The Okanagan College Culinary Arts Buffet was prepared with the special talents of the new, up and coming future chefs of your favorite restaurants, cruise ships, hotels, ski and golf resorts, all directed and instructed by World Class Chefs. The buffet included fresh meats, poultry, seafood of all types, and of course Okanagan Valley fresh vegetables and fruits.

Infusions and the Okanagan College Culinary Arts Bakery had a spectacular dessert buffet for this special night with freshly made gourmet desserts, and with a delicious assortment of as many freshly made Pastries, Cakes, and Chocolate Confections as a person could possibly eat after the meal.

The Culinary Arts buffet offered a HUGH selection of seafood and seafood platters that were served at the buffet from Sushi Rolls, Dim Sum, Salmon, Coulibiac of Halibut to Shark and Lobster. Dishes containing Gratin of Potatoes & Yams, many types of Pasta with Grilled and Glazed Vegetables, and of course the Roast Beef and Beef Tenderloin, and ALL for $15.00!

For tourists, visitors or people in the Kelowna area and the Okanagan Valley who missed this "Spectacular Feast", there will be another buffet held in early December at Okanagan College's Infusions Restaurant.

Infusions Restaurant is run by future culinary chefs in the Culinary Arts program at Okanagan College with instruction from World Class Chefs, and the restaurant offers their dining guests a chance to experience fine gourmet dining at very reasonable prices. James Murray is a successful writer and online Search Engine Optimization (SEO) and Search Engine Marketing (SEM) expert providing valuable tips and advice for those interested in seo and sem strategies. His numerous articles found on the Internet, provide useful and factual seo and sem information and insight. Some of his websites are : http://www.seo-worldwide.net , http://www.atclickbank.com , http://www.website-submissions-worldwide.com

History of Italian Cuisine

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History of Italian Cuisine

Most people will recognize pasta and pizza - two of the most popular dishes that form part of the Italian cuisine. However, Italian cuisine has a lot more to offer than just these two well known dishes. Most importantly, Italian cuisine also has a rich and tempting history - just like the different dishes that form part of its offerings.

All over the land of Italy, all the Italians always maintain a distinctive cooking habit or style that shines in their eating habits, their styles of preparing a meal and the way they select local ingredients. Right from the pre-Roman era till date the Italian food history has gone through a considerable change.

In the ancient times, the preparation of food was very important. One of the ancient and surviving cookbooks is known as the Apicus. The Apicus dates right back to 1st century BC.

It was after the downfall of the Romans that the spread of the Italian cuisine began. Individual states started to uphold their separate traditions and identities. Every region started its own special and unique method of cooking, from the very basic preparation of the meatballs to characteristic varieties of cheeses and also the wine produced in any locale.

For example Northern states developed the Tuscan beef, on the other hand black truffles was prepared in Marches, and the very famous Mozzarella and Provolone cheeses developed in South, simultaneously being the host of a lot of citrus fruits.

There were varieties in bread, pasta, and other different food preparation methodologies according to the region. The eating habits were also a total contrast as the people in Southern Italy loved hard-boiled spaghetti, but those from the North preferred the soft-egg noodles.

Different cities started to become famous for their specialties like Milan for Risotto, Bologna for Tortellini, while Naples for Pizzas.

In these past few years the Italian cuisine evolved greatly due to the wealth from outside influences which added a flavor and an appeal. The ancient Greeks with their wealthy imports from various places added an exotic ingredients and spices to the Italian cuisine.
The Coastal regions of Italy are popular for delicious seafood and fish. For example, while Sardinia has a traditional style of cooking that includes foods such as Swordfish, anchovies, lobster, sardines, etc, Sicily has heavy North-African influences.

Even today the varieties in Italian cooking show distinctions between the northern and the southern style of cooking. Each and every region carries their traditions reflecting deeply in history. This wonderful culture with never-ending preparations of appetizers, main-courses, and desserts that will always continue to tempt our taste buds.

CulinarySchoolsU.com provides the opportunity to research and request free information from top culinary schools and culinary colleges for potential students looking to start or expand their career in the culinary arts.

History of French Cuisine, The French Revolution and Famous French Culinary Chefs

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History of French Cuisine, The French Revolution and Famous French Culinary Chefs

French cuisine was prepared by ill tempered French chefs, who were very picky about their food, and these French chefs incorporated overly rich sauces to accompany the food, plus the preparation of food dishes had to be perfect. However, todays preference is more about the taste and texture of the food. French chefs of today produce cuisine that is artistically arranged on the plate, and contains a wonderful mix of smells, textures, and flavors. France's rich cuisine and their constant love affair with food is one of modern France's greatest treasures.
French cuisine has evolved from many centuries of political change and social events. In the Middle Ages chefs like Guillaume Tirel, alias Taillevent was a cook to the Court of France at the time of the first Valois kings. Guillaume Tirel was head chef or queux to Philip VI and later to the Dauphin de Viennois, who prepared lavish banquets for the upper class with ornate and heavily seasoned food. Le Viandier is a famous cookery book which Guillaume Tirel wrote which was influential on French cuisine and medieval cuisine in northern France.

In the year 1789, "The French Revolution" era, and lasting over 10 years was a period of political and social upheaval in the history of France. French cusine evolved towards fewer spices and increased usage of many types of herbs. These refined techniques in French cooking beginning with Franois Pierre La Varenne, author of "Le cuisinier franois", the founding text of modern French cuisine, and which established the foundation for what would become one of the basics of French cooking. French cusine developed further with the famous chef and personality of Napoleon Bonaparte, which influenced the culinary future of France, plus other dignitaries, Marie-Antoine Carme.

Antoine Careme well known as the "King of Chefs and the Chef of Kings," and in Paris, in the 19th century, Careme became the father of "haute cuisine" which is the high art of French cooking. French statesman and Diplomat Talleyrand-Perigord, the future King George IV, Czar Alexander I, and James Rothschild a powerful banker, Careme was the Chef to these world leaders and aristocrats. Careme is well known for his famous writings on the art of cooking, included in the writings is the famed "The Art of French Cooking" or L'Art de la Cuisine Francaise. The masterpiece contains volumes of information and knowledge on the history of French cooking.

French cuisine was codified by George Auguste Escoffier, who in the late 19th and early 20th century modernized Careme's elaborate style of cuisine by his ingenious simplification of the food, and Escoffier became the modern version of haute cuisine. Haute cuisine meaning "high cooking" in French or grande cuisine. In North America, haute cuisine refers to the cooking of the grand restaurants and hotels, which is characterised by elaborate preparations and presentations. Until the 1970s, this cuisine was defined by the French phrase cuisine classique, and was supplanted by nouvelle cuisine. Today, haute cuisine is not defined by any particular style.

However, George Auguste Escoffiers culinary work was missing a lot of the regional character of foods and cooking that was found in the provinces of France. Gastro Tourism and the Guide Michelin or Le Guide Michelin, which is a series of annual guide books published by Michelin for over a dozen countries, helped bring people of France and the world to the countryside of France during the 20th century and beyond, to experience the taste and smells of this rich bourgeois and peasant cuisine of France.

In the southwestern part of France, Basque cuisine, referring to the typical food dishes and cooking ingredients of the cuisine of the Basque people, and has been a large influence over this type of French cuisine. The food dishes and ingredients various from region to region, but many significant regional dishes have become both regional and national. Today, various dishes that once were regional, however, have proliferated in different variations across France. Wine and cheese are also HUGH parts of the French cuisine, regionally and nationally, playing different roles both with their many variations and the Vins dAppellation dOrigine Contrle, or AOC wines, officially recognized. (regulated appellation)

Around the world centuries later, among connoisseurs of French cuisine, gourmet innovations which have been brought forth by both the French Revolution and the glorious conquests of "Empereur des Francais Napolon I", have not lost their appeal and popularity, and Napolon Pastries as an example, Napolons are served today. James Murray is a successful writer and online Search Engine Optimization (SEO) and Search Engine Marketing (SEM) expert providing valuable tips and advice for those interested in seo and sem strategies. His numerous articles can be found on the Internet and some of his websites are : http://www.seo-worldwide.net , http://www.atclickbank.com , http://www.website-submissions-worldwide.com

Herbal Remedies To Treat Acid Indigestion

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Herbal Remedies To Treat Acid Indigestion

Acid indigestion can be treated with herbal remedies instead of antacids. Herbal remedies, in general, are better options as they are less harmful to our body. It is a reality that indigestion is becoming a pervasive problem in modern times. There are indications everywhere. The shelves of supermarket and drugstores are well stocked with antacids. Television and online commercials have also been heavily promoting antacids as the cure for heartburn.

For proper digestion, you need to relax your stomach. If you eat too quickly or eat excessively, you are likely to suffer from indigestion. Consuming too much food at one sitting burdens the stomach. Its digestive juices get diluted making them function less efficiently. Thus, you may taste the stomach acid and experience pain.

You can try herbal remedies for acid indigestion as safer alternatives to antacids. Herbal remedies have virtually little or no toxicity as compared to manufactured over-the-counter medicines. These does not mean that herbs are not potent at all; if fact, some of them are. Hence, before using any natural remedies, you should check with your physician that it is safe for you to do so. Here are some known herbal remedies for acid indigestion:

Slippery Elm. This herb was used by early folk healers as a digestive tonic and for treatment of acid indigestion and dysentery. The relief it brings to acid indigestion derives from its healing action on the mucous membranes. Herbalists believe it soothes inflamed tissues and draws toxins and other irritants from body tissues.

Licorice. A form of licorice called deglycyrrhizinated licorice (DGL), a chewable form of the herb, is a natural antacid. Unlike a regular licorice, DGL does not have hormonal side effects. This makes DGL more effective and will not lead to elevated blood pressures, which can be a side effect of other forms. Licorice helps fight ulcerations caused by hyperacidity.

Gentian. Gentian contains a chemical (gentianine) that stimulates the secretion of stomach acid, lending some credence to its 3,000-year old history as a digestive aid. Try it before meals. Gentian tastes very bitter, so you might want to add honey to your decoction.

Mint. An ancient medicinal herb, mint is a cooling diaphoretic that relieves indigestion, gas or colic, and heartburn. It can also calm nausea and vomiting. The menthol in mint appears to soothe the smooth muscle lining of the digestive tract. Some studies show peppermint also may help to prevent stomach ulcers and stimulate bile secretions.

Papaya (Fruit and Leaves). While papaya is not known as a herb, its plant has a surprising potency in combating digestive disorders and calming down a disturbed gastrointestinal tract. Its powerful enzyme, papain, helps to breakdown complex proteins, reducing the digestive load on the stomach.

Steamed cabbage is also reportedly known to work. The glutamine in cabbage is said to be effective in settling an irritated stomach. Alternatively, you can try consuming fresh cabbage juice. Drink this juice immediately after preparation. Also, always chew your food well and eat in a relaxed and stress-free setting to prevent acid indigestion.

You should attend to your acid indigestion if it persists or worsens, despite having tried various solutions you try or adjustments you make in your diet. Get a proper diagnosis by your physician.