How good are you at “explaining your services?” Have you cultivated a world class explanation that drives up your confidence and improves your close ratios? Most haven’t and it’s costing you millions of dollars. In this show Coach Burt breaks down the six components of a world class EOS. Pay close attention and learn to build more confidence, close more deals, and position yourself effectively in a commodity world.
What exactly is an API? Finally learn for yourself in this helpful video from MuleSoft, the API experts. https://www.mulesoft.com/platform/api
The textbook definition goes something like this:
“An application programming interface (API) is a set of routines, protocols, and tools for building software applications. An API expresses a software component in terms of its operations, inputs, outputs, and underlying types. An API defines functionalities that are independent of their respective implementations, which allows definitions and implementations to vary without compromising each other. A good API makes it easier to develop a program by providing all the building blocks.
APIs often come in the form of a library that includes specifications for routines, data structures, object classes, and variables. In other cases, notably SOAP and REST services, an API is simply a specification of remote calls exposed to the API consumers.
An API specification can take many forms, including an International Standard, such as POSIX, vendor documentation, such as the Microsoft Windows API, or the libraries of a programming language, e.g., the Standard Template Library in C++ or the Java APIs.
An API differs from an application binary interface (ABI) in that an API is source code-based while an ABI is a binary interface. For instance POSIX is an API, while the Linux Standard Base provides an ABI”.
To speak plainly, an API is the messenger that runs and delivers your request to the provider you’re requesting it from, and then delivers the response back to you.
To give you a familiar example, think of an API as a waiter in a restaurant.
Imagine you’re sitting at the table with a menu of choices to order from, and the kitchen is the provider who will fulfill your order.
What’s missing is the critical link to communicate your order to the kitchen and deliver your food back to your table.
That’s where the waiter (or API) comes in. ”AHEM”
The waiter takes your order, delivers it to the kitchen, and then delivers the food (or response) back to you. (Hopefully without letting your order crash if designed correctly)
Now that we’ve whetted your appetite, let’s apply this to a real API example. In keeping with our theme, let’s book a flight to a culinary capital – Paris.
You’re probably familiar with the process of searching for airline flights online. Just like at a restaurant, you have a menu of options to choose from ( a dropdown menu in this case). You choose a departure city and date, a return city and date, cabin class, and other variables (like meal or seating, baggage or pet requests)
In order to book your flight, you interact with the airline’s website to access the airline’s database to see if any seats are available on those dates, and what the cost might be based on certain variables.
But, what if you are not using the airline’s website, which has direct access to the information? What if you are using online travel service that aggregates information from many different airlines? Just like a human interacts with the airline’s website to get that information, an application interacts with the airline’s API.
The API is the interface that, like your helpful waiter, runs and and delivers the data from that online travel service to the airline’s systems over the Internet.
It also then takes the airline’s response to your request and delivers right back to the online travel service .
And through each step of the process it facilitates that interaction between the travel service and the airline’s systems – from seat selection to payment and booking.
So now you can see that it’s APIs that make it possible for us all to use travel sites. They interface with with airlines’ APIs to gather information in order to present options back to us
The same goes for all interactions between applications, data and devices – they all have API’s that allow computers to operate them, and that’s what ultimately creates connectivity.
API’s provide a standard way of accessing any application, data or device whether it is shopping from your phone, or accessing cloud applications at work.
So, whenever you think of an API, just think of it as your waiter running back and forth between applications, databases and devices to deliver data and create the connectivity that puts the world at our fingertips. And whenever you think of creating an API, think MuleSoft.
Selfless Service to Others is Crucial for your Awakening.
When we do not give to others, nothing will be given unto us.
The more you give, the more you shall receive!
It is Cosmic law.
We also talk about the difference between vibration and frequency:
How vibration is one aspect of your beingness: What LEVEL You are operating at, while Frequency is HOW OFTEN Are you Vibrating at that level.. Or, How Frequently?
BE, DO, HAVE.
Be Yourself, DO What You DOES, and Have what is Yours to Have.
STORE, PRODUCTS, INFORMATION:
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Read the full tutorial from here, http://www.hospitality-school.com/types-menus-restaurant/ or watch the training video https://youtu.be/C1urL5l1-MY/
TABLE OF CONTENT – SEE WHAT WE HAVE COVERED:
0:38 WHAT IS MENU = A menu is a presentation or you may see a detailed lists of food items mostly with pricing that are served in restaurant or hotel so that a guest can understand what a hotel or restaurant offers to his guests to eat.
0:55 WHY MENU IS IMPORTANT = Menu reflects a hotel or restaurant’s standard. If a menu is developed with appropriate planning following food trend and featuring best possible options for the food lovers then the menu can contribute in all sectors of hotel.
1:15 TYPES OF MENU = There are many types of menus. But in reality all are fallen into 2 categories which means there are in fact 2 major types of menu. They are:
The Table D ’ Hôte Menu
The à la Carte Menu
2:01 CLASSIFICATION OF MENU = This is the ultimate classification of all types of menu with their original type. To see the full view of the image visit here: http://www.hospitality-school.com/types-menus-restaurant/
2:22 WHAT IS TABLE D HOTE MENU = Table d’ hôte is a popular type of menu. Table d’ hôte is a French word which means food from the hosts’ table. A table d’ hôte menu offers a complete meal at a fixed price for the guests no matter how much food has been consumed.
A Table d’ hôte menu is a classified type of menu.
Table d’ hôte menu presents a selection of small number of courses for guests.
Table d’ hôte menu provides restricted choice within each course.
All the dishes offered from Table d’ hôte menu have to be prepared at a set time.
Table d’ hôte menu may include appetizers, soups and salads, entr´ees, and desserts and so on.
Table d’ hôte menu always gives you guarantee of minimum food waste and very quick and easy food operation.
3:31 CLASSIFICATION OF TABLE D’HOTE MENU = Types of Table d’ hôte Menu:
• Banquets Menu
• Buffet Menu
• Coffee House Menu
• Cyclic Menu
3:38 WHAT IS BANQUET MENU = A banquet menu offers a selection of fixed items given at a set price. However, in some special occasions the food can be served according to guest’s preference.
3:51 WHAT IS BUFFET MENU = Buffet menu can be categorized as a form of table d ’ hôte menu due to limited offerings of food items at predetermined set price.
4:10 WHAT IS COFFEE HOUSE MENU = Coffee house menu is a set menu which offers food often for 12 to 18 hours of the day.
4: 29 WHAT IS CYCLIC MENU = Cyclic menu offers specific food items which repeat in cycle for a set period like 7, 10, 14, or 28 days. This menu refers several menus that are offered in rotation.
4:48 WHAT IS À LA CARTE MENU = À la carte menu is a very popular type of menu. The term À la carte is a French word which means “According to the Card or Customer’s Order”. À la carte menu offers a free and greater choice of food items from the card or menu of a restaurant which are individually priced.
• This menu is broader menu than a table d ’ hôte menu since more Mise – en – place is required to be done to prepare food from the À la carte menu.
• À la carte menu offer wide choice in food and beverages within each course and in categories.
• Every item in this menu comes with a short narration underneath to explain the dish.
6:05 ADAPTATION OR CLASSIFICATION OF A LA CARTE MENU =
• Breakfast Menu
• Luncheon Menu
• Dinner Menu
• California menu
• Ethnic Menu
• Specialty Menu
• Room Service Menu
• Lounge Menu
6:18 WHAT IS BREAKFAST MENU
a. The breakfast menu offers food at reasonable price.
b. Most of the breakfast items offered by the breakfast menu are prepared after the order has been taken.
6:38 WHAT IS LUNCHEON MENU
luncheon menu basically offers daily specials of any food service organization.
6:54 WHAT IS DINNER MENU
A DINNER menu presents both à la carte and semi à la carte items. A dinner menu offer more appetizers and entrées than a luncheon menu.
7:11 WHAT IS CALIFORNIA MENU
California menu is used only in the California restaurants where food items are available regardless of the time of the day whether it breakfast or lunch or dinner.
7:30 WHAT IS ETHNIC MENU
An ethnic menu offers food items that are representative of the particular cuisine from a particular region or country. The food price can be ranged from moderate to high.
WHAT IS SPECIALTY MENU
A SPECIALTY menu is an amalgamation of both à la carte and semi à la carte items.
7:47 WHAT IS ROOM SERVICE MENU
Guests usually ordered items from the room service menu through guest room telephone. The items listed on the room service menu can be more expensive than that of original menu.
8:07 WHAT IS LOUNGE MENU
A LOUNGE menu is offered either in à la carte or semi à la carte style.
8:25 OTHER TYPES OF MENU
• Static Menu
• De Jour Menu
• Wine Menu
• Dessert menu
AF Coaching Football vous propose un extrait d’une séance spécifique spécifique milieux offensif.
La séance séance était basée sur le travail de vitesse, la technique , et la finition (passe pied droit /gauche, précision & déplacement)
Joueur Prise en charge : Hayou( Préparation pour la saison 2017 / 2018)
Un pouce bleu pour soutenir
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From “Captain Planet and the Planeteers”
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