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Achievement in Car Navigation In the past, Alpine software development was conducted in a hardware environment with very high costs. Soon after the initiation of cooperation, Neusoft proposed to Alpine to build an integrated development environment, which would substantially boost software development ef ciency and shorten development cycle time. The two companies began to work together on a car navigation system in 1995 by performing minor modi cation and maintenance on Alpine s existing system, and developing some tools to facilitate Alpine s research and development. From 1997 to 2001, the cooperation expanded to software development and mass-production, and Neusoft and Alpine codeveloped some high-quality car navigation software products. From 2002 to 2006, Neusoft helped Alpine to establish Alpine s global navigation development platform, which helps to ensure consistent product launch in different locations with reduced costs. With the successful development of this navigation system, Neusoft also helped Alpine successfully enter the China market by winning the rst very important Chinese customer. Since then, Alpine has obtained orders for product development from four other high-end customers in China. At present, one third of Alpine s total R&D for the global navigation system is done by Neusoft. For Alpine, cooperation with Neusoft helps reduce its total cost, increase its market share, strengthens its development capability, and boosts its global competitiveness. In 2006, Seizo Ishiguro, President of Alpine Electronics, presented a special award to Neusoft to

Put It All Together After you develop the five parts of your discipline script, put them together into a unified statement. This statement is what you ll deliver to your employees in a discipline meeting. While you should discuss the surrounding issues in some detail, make your script be the heart of the discipline session. You produced only 25 service reports last month instead of the required standard of 40 per month. Because of your below-standard performance, the work unit didn t meet its overall targets for the month. You must bring your performance up to the standard of 40 reports per month or better immediately. If you can t meet the standard, you ll be reassigned to the training unit until your skills improve. But I m sure you ll be able to avoid that I know you can do better! You failed the drug test that you took on Friday. This violation specifically breaks our drug-free workplace policy. You ll be required to set an appointment with the company s employee assistance program for drug counseling. If you refuse to undergo drug counseling, you ll be suspended from work without pay for three days. We need you and our customers need you let s find you the help you need. You have been late to work every day this week. Because of your tardiness, I had to pull Jim out of the mailroom to cover your job. I expect you to be in your seat, ready to work, at 9:00 A.M. every

Now that your multimedia file is embedded, click the Play button on Dreamweaver s Property inspector (see Figure 14.4). The movie begins playing in the document window, as shown in Figure 14.5.

o make an instant replay of a Storyboard clip, right-click the clip and choose Copy. Then right-click the same clip and choose Paste. You end up with two copies of the same clip side-by-side. You can then apply Slow Down, Half effects to the second clip to make it play in slow motion. Feel free to add a title (and perhaps a sound effect) between the two clips to announce the upcoming instant replay clip!

Portion control, 100-101 in salad bars, 720 in sandwiches, 740 Portion cost, 112 Potatoes, 508-509, 530, 581-605 baking, 592-597 boiling and steaming, 585-591 deep-frying, 602-605 duchesse, 590-591 market forms, 584-585 pur e, 588 quality, 584 in salad, 676, 702, 704, 705 saut ing and pan-frying, 598-601 storing and handling, 584 types, 582-584 Potato recipes, see Recipe Index Potentially hazardous foods, 18 Pots, pans, and containers, 53-56 Poultry, 351-424 See also Chicken; Duck; Game birds;Turkey composition and structure, 352353 cooking methods, 366-411 doneness, 358 handling and storage, 358, 359-363 in sandwiches, 737 inspection and grading, 354 market forms, 354-358 simmering and poaching, 399-409 trussing, 359 Poussin, 356 Pozole, 619 Prague powder, 827 Presentation, see Garnish; Plating Professionalism, 11-13 Protein: as nutrient, 120, 121 complementary, 121, 657-658 effect of heat on, 65 in meat, 258 in vegetarian diet, 656-658 Pudding, 1009, 1010-1021.

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