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Lörrach

restaurants open longer

Lörrach - on 1 January 2010 comes from the Baden-Wuerttemberg state government long-awaited liberalization of the blocking time for restaurants in force. From 1 January, restaurants must to 3 clock - in spa resorts to 2 clock - and open in the nights of Saturday and Sunday to 5 clock. For casinos will not change the blocking time. You must still in the time from 0 to 6 clock remain closed, according to an administration. The new rules open the restaurant the opportunity to especially at the weekend to open a long time. "This can work if the concerns of local residents are taken into consideration," admits Ilona Oswald, Head of the Department of Citizen Services to consider. The city asks restaurateurs and guests to think of the needs of local residents. "Loud conversations, loud music and the beating of car doors are preventable. It is a good neighborhood to think of it, "said Oswald. Individual arrangements in the restaurant permission to remain unaffected by the change: it shall be like as before. There

about it at Isa Ruflin, Department of Citizen Services, phone 07621/41 53 41 or email: ruflin@loerrach.de

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thriving business with Flavours Burger joints

thriving business with treats especially in the context of mass warnings [2]

has become known. The defendant offers on the Internet at a free searchable recipe collection chefkoch.de. The recipes are uploaded by individuals independently with appropriate images. It has been repeatedly used by the applicant prepared photos, without obtaining his consent.

The applicant wants to prohibit the defendant in particular, some of it created and marions kochbuch.de-callable photographs without his permission on the website to publish. He also sought damages. The plaintiff was already in the lower courts successful [3]

. The Federal Now the revision was rejected by chefkoch.de. The provision of the copyrighted photographs of the applicant violates the exclusive right of public access. The offense is not contradicted, that the pictures had already been on the website of the plaintiff have been generally available. Moreover operates the defendant not an auction platform, or an electronic marketplace for third-party offers. Rather, it relied on the content uploaded by its users on its own and thus liable for them and their own content.

For this talk in particular the fact that the operator of chefkoch.de outwardly visible responsibility for the content have taken the published recipes and illustrations. This State control over content as well, as the users would be pointed. Last but not least, the defendant characterizes the recipes with their emblem, a chef's hat. The author of the recipe, however, appears only as an alias and with no emphasis on the ingredients list. Finally, ask the operator, including the consent of its users, that he made available to all recipes and images for copy and may disclose to third parties.

The Federal Court also awarded the plaintiff damages. The defendant did not consider sufficient, who was entitled to the rights to the photos published on its platform. The reference in their terms and conditions that should be loaded on their platform no infringing content was not sufficient.

Due to the special nature of chefkoch.de, namely the pre-control and make the appropriated the external content, this case should not easily be transferable to web forums. For example, the Hanseatic Higher Regional Court had noted in a

ruling [4]

against the operators of Marion's cookbook that a football forums community is not liable for images set there.

The industry association Bitkom took the verdict as an opportunity to ask again for more legal certainty for Internet providers. The German courts have therefore led to an expansion of the auditing requirements, which are for web site providers can no longer be tolerated and sometimes contradict European law. Why should the federal government in the Telemedia Act make it even clearer just how far the liability of the web provider may.

( Joerg Heidrich

) /

( raised [5] / c't)

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resistance benefits .... About

who is dealing with changes, will be always confronted with the phenomenon of resistance. "There is no change without resistance, "expressed it aptly Doppler and Lauterburg in their management classic" change management ". As changes are indeed something quite normal, and resistors are part of everyday management. It is to be expected that contact employees against certain orders, processes or results or by the context of the persons concerned of the change suggests resistance.

suspicious you should be, rather, if there is no resistance. Not the occurrence of resistance, but their absence is cause for concern - as opposition shows that it goes to something essential, the response is in the company interest. absence of the resistors, you fear that your change project is not important - or that no one believes in advance of its implementation.

If people are resisting anything useful or even necessary, press it into rule expressions of alarm or distress, the causes of these resistors are then in the emotional realm.
If you do not bring the problem to the language, there will be blockades: How are team members, rather than motivated to work on their tasks, appointments, unable to meet, breaking the fence or discussions unrelated to see problems that supposedly obsolete the schedule and the project goal unattainable. The team members articulate that although the need to change, but are not able or willing to formulate this objective need for change. The result is that the change project is moving forward and not the goals of change are at risk.

Join resistors on select executives often the way that time and task pressure to increase the team members - which intensified at the end of the back pressure only. Necessity would instead take a pause for reflection. For the fine art of change management lies not in heroic combat the resistance, or even want to break him ! Rather, is a good manager will find a way to use the resistance to the project goal: He takes the emotional undercurrent of energy that drives people to resist, seriously and understands how to channel that energy useful.

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of fathers and senior clerks

Almost all critical to success in innovation or reorganization processes are transacted according to a study of the German Association for Project Management in project form. The "normal" hierarchical organization have expected these key tasks probably less and less! On the other hand, however, placed on the efficient management of these projects little value. Reliable sources estimate the value loss due to unprofessional management project German companies on three-digit billions.

is in my view, this often on the blurred roles and responsibilities in projects: Since the development engineer responsible for designing his own idea and now has to with questions from the Business Manager and-out his view grapple completely unjustified, doubts about the feasibility of the production. Since it is understandable that he is the supreme agent of his cause, and the project rather in private as long drives, to the completely decoupled from the market need. It would be
Remedy not impossible, if only the necessary roles in the project are clearly observed. In my publications and training, I explain the basis of my PM-triangle that conduct project managers, staff and clients should be put in the day, so that project management is successful.

Practice shows: Client still often tend to be directly involved in the project work to look almost like a "super-father" to the right: human understandable but not excusable objectively. The project team members will hardly know whose orders they should follow: the project manager or the client. The typical case that the opposite of "good" "Well" is. Successful projects
not reach you with a project that trains himself constantly in the art of multitasking or clients who prefer to stand still even on the bench, but with a clear division of responsibilities to the individual parts of the project team's ship. More
PM-triangle and the necessary roles in the project, see my book review of the magazine "Management and Quality" at www.saq.ch/fileadmin/user_upload/mq/downloads/mq_2008_07_hinz.pdf

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SPIEGEL ONLINE - Stiftung Warentest: does not taste expensive coffee better

In the catering industry is still the meat of sick geese from pole position processed. This was the conclusion of the animal protection organization "Four Paws". Hungarian meat Geese, which are held for substance liver production and largely ill is by the terrible conditions under which they are held, disappeared thanks to the commitment to animal welfare organizations such as "Four Paws" from German supermarkets almost completely in the catering trade represents still a common problem . The director of "Four Paws" explained that the origin of meats in restaurants is relatively difficult to understand, and therefore the cheap meat of the Hungarian goose traders could also be sold at premium prices. The forced feeding of so-called foie gras geese cause many diseases in the Animals treated with antibiotics because the animals would otherwise not survive this ordeal. This was revealed by some studies at the University of Vienna in such geese. The foie gras is banned in Germany itself, allows the import and sale of such animals, however. "Four Paws", a nationwide survey conducted in restaurants on the subject by, with 92 percent of the restaurants to provide information, regarding the origin of the geese refused. Particularly for the upcoming holiday season, you must expect a higher prevalence of diseased geese and duck meat in restaurants. "Four Paws" of the occasion was a "black list" with proven brands of foie gras geese out which can be viewed on the homepage.

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SPIEGEL ONLINE - Coalition Agreement: What black and yellow in taxes and charges is planning

---

----- Original Message ----- From manage: Google Alerts [mailto: Google Alerts noreply@google.com] Posted:
Wednesday 28 October 2009 10:26 To:
Heiko.Jeschonek @ gmail.com Subject: Google Alert - Restaurants in Germany

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... and a feedback form?

Do you know that? Again, a sheet is in the mailbox or an "Invitation to a special online survey" in the Inbox folder ... The first question is: Is it worth it?
It is surprising to me and also to note that today is still feedback systems were, "come on people," instead of being technically sound and professionally carried out and.
Here are some tips on how to be the typical 'traps' ( detail here):

first Full transparency about the purpose and goal
Why should made a survey, a feedback system be introduced? To determine the current mood? demonstrate the need for medium-term change processes or to assess the impact of measures introduced? Reply they proactively the most common fantasy of the organization members: If only material for or against something or someone is collected?

second Genuine Commitment

Is the organization willing to communicate the results of the survey / feedback of the open and initiate necessary changes without reservation? Or are there taboos, things that may be made in any case in question? Then before the start of the project is to examine critically whether a survey, a feedback system are the right tools at all.
need for an effective feedback is a certain maturity of the organization and the members - otherwise a lot of porcelain smash!

third A clear process for the entire feedback
is certain: if you begin a structured data collection, raises expectations, that is to be used with the results. Therefore, it is imperative that the entire process, as when the first questionnaire will be distributed:

• How are the results accumulated as published?
• to when and how the feedback recipients to ask questions and give feedback encoder feedback personally? What workshops are held in which instrumentation to process the results?
  
• In what form should / must the feedback recipients react and how will the feedback giver informed? If the feedback linked to the assessment and compensation system?
  
• Which body / person manages the process and is available to answer questions? What support is available?
  
  Both the appraiser and the appraised must be prepared for their task. The appraiser must be with the use of the instrument familiar. Typical errors (such as too lenient or too strict assessments) are avoided.

The constant monitoring of the "objects" of the survey / feedback of the (usually these are the managers), is of paramount importance! You should first of the results independently
To analyze in order to discover areas of personal action. first encountered
emotions and plot ideas are then reflected in the context of collegial consultation, supervision or coaching
. Only then will the presentation of the results (by whom and in what context?) Set and an individual "model of dealing" developed

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---

page to manage 14 of the new

coalition agreement between CDU / CSU and

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restaurant reviews for Lörrach

---

----- Original Message ----- From manage: Google Alerts [mailto: Google Alerts noreply@google.com] Posted:
Wednesday 28 October 2009 10:20 To:
Heiko.Jeschonek @ gmail.com subject: Google Alert - gastronomy Germany

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UNDER LAYER Germany, your bottles Send tips and insights to the problem

food when others sleep - show nutritional recommendations at night and shift work Various studies, the time shift work and sleep disturbances of well-being or even can lead to diseases. end of shift work often complain of gastrointestinal symptoms, appetite disturbance, fatigue and sleep problems, even on cardiovascular disease.

night workers have to swim against the tide of their biological rhythms, which can cause health, psychological and social problems.

Despite these findings, further increasing the number of night workers. On the one hand, night work for the supply of the population is undoubtedly necessary, on the other hand, it is based on economic or technical indispensability, the amortization of more expensive machines, the transfer of jobs abroad. Another requirement is to cover all types of needs around the clock.

Man as diurnal beings is programmed to provide power on the day and recover at night. Stomach, intestine, liver and bile are less active at night, which, for example, is expressed in a delayed emptying of the stomach and decreased blood flow, the reduced Production of digestive juices, such as gastric acid and gastric juice, reduced Gallensaftsekretion that morning around 2:00 clock reached the nadir, and reduced glucose tolerance (glucose tolerance). The altered metabolic processes and the different, frequently through the night shift disturbed body rhythms occurring diseases in night shift workers calling for a "night-specific diet," ie, a balanced food composition and the timing of meals. A night-specific diet has a preventive effect on the negative consequences for night and shift work. It helps to

minimize

¡fatigue during working

¡the digestive tract and metabolism to spare

¡the recovery phase to optimize especially the sleep

¡To maintain health

A balanced diet, spread over five to six meals per day, increases mental and physical well-being. The blood sugar level goes by in the hunger and saturation limit and ensures consistent performance. In addition to the light synchronized rhythm of regular meals as an outer Factor or so-called timing the circadian clock.
lunch, afternoon snack, dinner and breakfast in the fall rest period.

Since the liver reached around 14.00 clock, the largest bile acid excretion, the highest-energy meal, lunch, be taken between 12.00 und 13.00 clock. The physiological loss of power in the afternoon can be collected by an afternoon snack zwischen 16.00 und 17.00 clock. Dinner should be before starting work, preferably between 19.00 und 20.30 clock, be taken. Between 02.00 and 04.00 clock is referred to as so-called "dead end", ie does the entire gastrointestinal tract at this time on the back burner. It is therefore advisable to take the night meal before 01.00 clock and another night meal (snack) between 04.00 und 05.00 clock. With hunger, it is not sleeping well - with overstuffed stomachs not. After the night shift is therefore recommended a small breakfast. Of course, it is useful to the recommendations of the night to adjust the individual specific nutritional needs.

The rhythm can be maintained by certain meals are taken together. If you want to sleep longer as the night shift and may or may not necessarily interrupt the sleep for lunch. In this case, the lunches are very well planned with the snack and taken at this time.

night shift work, women should know the specific nutritional night and have the opportunity to adapt the recommendations of this diet in the daily work to their individual needs. Responsibility also to employers, by ensuring a good infrastructure and an optimum environment and support the worker and information, training, workshops.

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heje79540@freenet.de

found the following article from FOCUS Online interesting and it has more to you. GASTRONOMY - couch instead coffee http://www.focus.de/kultur/leben/gastronomie-couch-statt-cafe_aid_441478.html

we have about a Kriese? How about with butchers in the restaurants? Write here your experiences to the current situation in your holdings.

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This article was sent from

heje79540@freenet.de with

personal message: Our Future in the restaurant business? used your power to ensure that this does not happen.

individuality is our greatest Force at every restaurant to establish our guests!

Please note: SPIEGEL ONLINE has the sender's identity not verified

SPIEGEL ONLINE, 23.07.2009 --------------- -------------------------------------------------- ---- crisis Winner: McDonald's is planning thousands of new burger joints
--------------------------------- ------------------------------------

The world's largest fast-food chain benefits from damp customer

people access on a tight budget to fast food rather than going to expensive restaurants . Therefore, McDonald's will continue to expand and open by the end of the year thousands of new restaurants around the world.

The full article can be reached online at the URL

http://www.spiegel.de/wirtschaft/0, 1518,637882,00. Html

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heje79540@freenet.de
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personal message:
expensive coffee is not always better!

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SPIEGEL ONLINE has the sender's identity not verified

SPIEGEL ONLINE, 23.04.2009
--------------- -------------------------------------------------- ----
Stiftung Warentest: Expensive coffee does not taste better
-------------------------------------------- -------------------------

An expensive coffee increases not necessarily the drinking experience. The
Stiftung Warentest has tested 30 varieties - it was
cheaper coffee from the discounters as well as "good" as
established brands at twice the price. Three products received the

verdict "musty-moldy".
The full article can be reached online at the URL http://www.spiegel.de/wirtschaft/0, 1518,620739,00 can. Html

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Not every one Barista prepare good espresso. Here it should be well trained, will consider very priority to the cleanliness and hygiene and about the characteristics of coffee machines.

good forum when it comes to coffee machines!

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EU protects our ravioli from counterfeiters

24/10/2009 - 00:27

CLOCK BY TINA Gaedt

Our beloved Lord's, before finally Bscheißerle Bscheißern saved in Germany and abroad!

The Swabian ravioli as a national dish is from the middle November as a regional specialty with the highest protection of the European Union.

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how the "ALLAH-BSCHEISSERLE

The Swabian ravioli

- clever monks in the monastery Maulbronn they have supposedly invented 200 years ago.

Because the brothers for Lent and on Friday were allowed to eat meat, they chopped it easy

, mixed vegetables and herbs from the monastery garden underneath the ground hidden in a nondescript pastry case and called it the Lord's so-Bscheißerle.

The Brussels officials of the European Commission have now decided:

Do not put only those dumplings called "Swabian ravioli" which are actually from Baden-Württemberg and the Bavarian administrative region Swabia .

manufacturers outside these regions may use their products future only be described as simply "Dumplings".
second condition is that the Swabian dumpling prepared typically filled with meat or vegetable that is meat, eggs, bread, parsley, onions and leeks are.

Modern variations with salmon, cheese or fruit filling can no longer add "Swabian" who.

Agriculture Minister Peter Hauk (48, CDU): "This is the flagship of the Swabian Culinary finally protected against copying, the domestic product is replaced by an appreciation"

infringements of the EU Regulation will immediately prohibited and the person admonished.

Hauk further:

"The importance of such protected designations of origin will continue to rise. Italy is very much there, a little bit behind Germany. "

then there's perhaps soon, an EU label for our Roshd-brata, and the sweeping Bubaspitzla weekend?

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coalition agreement: What plans black and yellow in taxes and charges

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SPIEGEL ONLINE, 24.10.2009

-------------------------------- ------------------------------------- coalition agreement: What plans black and yellow in taxes and charges -------------------------------------------------- -------------------

tax relief for citizens and businesses billions - of

coalition agreement the new government sounds Zuna ; grows gratifying. However, higher pressures threaten elsewhere. SPIEGEL ONLINE shows what is in the coalition agreement.

The full article can be reached online at the URL

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