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KICK PLAY OF FUND "SELECT. GADITANA"

ANTISCOUT VALUE

INITIAL AND FIRST CHOICE POSITION:

5 reads the defense and get the position at the center of the area asking ball.
2 tries to look back on defense. 3 and 4 are
security passes. 1 selects the type
Pass to 5. Doing so large (LOB, pumped) or small (chopped)

SECOND OPTION:

5 begins the road to block a colleague turn in his footsteps but taking advantage of the inertia of defender.
2 attacks the back of his defense.

MULTIPLE OPTIONS:

5 choose the option to block 4 or 2 . Always continue the blockade blind to the hoop.
1 provided after passing, will occupy the corner.
4 and 3 occupy the open spaces and play to the backs of their defense to extend aid.

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CLINIC WITH MULTIPLE OPTIONS IN THE DAY IInd

Source: www.andaluzabaloncesto.org

INTERESTING AND EDUCATIONAL CONFERENCE DE CORDOBA CORONIL and Vazquez in

The individual technical and tactical training

player

Two new conferences are experienced in the Second Conference Basketball Coaches in the Córdoba witnessed by more than 30 people attending both in the auditorium as the Covered Pavilion Cervantes Marist College Córdoba. The speakers, Juanma Coronil , coach of Chajeba 04 of the women's league 2 and Marcos Vázquez , infatil Andalusian female coach and junior coach of the Club Náutico de Sevilla. The theme of the evening was the better player through exercise date of the individual technical and tactical development of the individual, fundamental for decision making. Jerez

coach began by giving some general ideas such as training and coaching philosophy. It then gave way to different situations of variables in play and to be given to the player to have a good decision and that he chooses. The final section of his speech was already on track with the practical implementation and progression of teaching individual tactics on a concrete example.

then took command Seville coach, with the development of various aspects and nuances of individual technique, focusing on the passes and receptions, benefits from the stops, and the search for new shooting situations, which helped to the projection of a couple of videos, and practical exercises.

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CORRECT ERRORS IN THE MANAGEMENT OF RAW MATERIAL

Depending on the type of establishment regents our raw material costs can range between 30% and 40% of our collection, which is the same as saying that for every 10 € to collect an average of 4 are spent on food and beverages. This indicator gives an idea of \u200b\u200bthe importance of proper management of our purchasing and processing of raw materials.

Let's review some important points to consider for proper management of goods. First we must answer a key question. Where do we miss the money mishandling raw materials?

• Rations excessive. Servings of meat or fish bad heavy weight exceeding the set, fittings etc disproportionate.

• oversupply in our letter. A letter too long may lead to a lack of rotation in our gender. This will mean that some of our dishes are not served due to freshness and even they have to be thrown away.

• Letters poorly designed. From the standpoint of control cost a poorly designed card can cause large decreases in our profitability. In addition, our letter is to be designed taking into account the use of shrinkage, for example using the sirloin tips to prepare a Yakitoris beef or ham tips for croquettes.

• Receiving incorrect material. The monitoring of suppliers and the proper receipt of raw materials is another vital point. We must establish a protocol reception which is always correct state control of genres, their weights and expiration dates.

• Incorrect handling and storage refrigerators. The order in our refrigerators and storage must always be respected to the fullest. Disorder in the stores and damage cleavages. Details as obvious as putting forward the oldest genres to be used first are not respected in many cases thus creating unnecessary disqualifications.

• shopping forecast weak. Orders poor installation can cause unnecessary excess stock, on the other hand, if we fall short order we will have to go out and buy rushed to the corner grocery store where we will to higher prices.

• Shopping

offseason

• Mala mise en place. We must prepare our correction services, is not the same clean and sirloin rationing during the mise en place during a service, do it during the stress of secure service that will cause it to take away more meat than necessary and rationing incorrectly.

• Theft. The monthly inventory control is a good way to detect them.

Once located the main reasons that cause losses in raw material we must set ourselves a strategy to get them all under control. For them we make use of Excel tools you can find in the downloads section of the blog. The process is:

1. OUR SET COST OBJECTIVE Global Commodity

2. PLANNING OUR LETTERS AND MENUS.

3. DEVELOPMENT OF TECHNICAL SPECIFICATIONS AND sounding

4. SALE PRICING.

Once we have running our letter we carry out an operation of this using the following methods. Inventories

monthly

Warehouse Management

Procurement and Management

orders goods receiving

Kitchen Management

Clothes Dryer Masterbation

THE IMPORTANCE OF PRESENTATIONS

It appears that the economic situation has not improved much in recent months. The strike that continues to trouble us, the consumption of food away from home has not yet recovered, it appears that at least for a few months but we have to keep fighting hard to weather the storm. At this point we should be clear that staying static blaming the crisis for all our ills and seeing sales continue to stagnate and our profitability decrease is not the best option.

In this blog we have posted repeatedly proposing actions that can help combat the crisis. Quantitative management is important, the income account, the escandallos, control ratios are key tools to prevent our profitability crash, but also of numbers we should pay special attention to quality management.

Considering the strong competition in the sector and the large gastronomic level of many catering establishments in our country , repair easily that if we were stuck with our cuisine, lose competitiveness. We should try that is varied while consistent and attractive.

In this post we do incapié special importance in the presentation of our dishes. It is no longer enough to offer good food, if we want to be competitive we must also surprise and entertain the guest with a presentation expectaculares but not charged.

Then we can see some images that we can awaken the imagination . It is not proposing to change your kitchen, for surely your customers will want to continue to find in your letter such dishes that have brought fame to its establishment, it is that you collect ideas that will serve to decorate their dishes and present their specialties in a different, fun and engaging. As you can see sometimes just enough to buy some nice dishes and some attractive ideas to give a new look to your letter.

In some cases it may be interesting to start playing with fittings, leaving aside the chips and the pot and be a little more daring, play volumes and colors to re invent our traditional dishes

In the catering sector We can also continue to improve, add value to our service to surprise with new presentations at law, fill the tables with rich dishes is no longer sufficient accompany some simple but elegant decorative elements distinguish us from our competition, we must also make use of new materials that will help us introduce our offer gastronomic in a attractive, different and fun

In the Zone Lift is common for institutions offer daily menu in a dish or paella Aroz. Sure your customers stay happy if also to serve this great RV rice prepared in the restaurant, it is presented in this way. In short, this distinguished further competition remaining in the gap difficult times .

Some establishments often include in their menus various desserts groups to share the centerpiece. I have a couple picture here that can help make this dessert a lot more fun and surprising.

should not be any great master of the kitchen to melt some sugar and draw with the help of a spoon over a silicone mat some threads candy. With something simple can make normal dessert your letter dessert star.

* Royalty.