How To Tell Time in Spanish

You can tell time in Spanish if you can count to 29 and learn a handful of words. Its that easy. Basic Rules for Telling Time in Spanish The basic way of telling time in Spanish is to use the singular form of ser (to be), which is es, for one oclock and the plural form, son, for other times. Minutes can be stated simply by separating them from the hour using y, the word for and. Es la una. (It is 1:00.)Es la una y dos. (It is 1:02.)Son las dos. (It is 2:00.)Son las tres. (It is 3:00.)Son las seis y cinco. (It is 6:05.)Son las siete y diez. (It is 7:10.)Son las once y diecinueve. (It is 11:19.) To indicate the half hour, use media (a word for half). Use cuarto (meaning fourth) to indicate the quarter hours. Es la una y media. (It is 1:30.)Son las cuatro y media. (It is 4:30.)Es la una y cuarto. (It is 1:15.) It is customary to use menos (a cognate of minus) to tell time during the second half of each hour, stating the number of minutes until the following hour. Es la una menos diez. (It is 12:50. It is 10 until 1.)Son las cinco menos cinco. (It is 4:55. It is 5 until 5.)Son las diez menos veinte. (It is 9:40. It is 20 until 10.)Son las ocho menos cuarto. (It is 7:45. It is quarter until 8.) Key Takeaways: Telling Time in Spanish The most common way of telling time on the hour in Spanish follows the pattern of es la una for 1:00 and son las [number] for later times.For incremental times, add y [number of minutes up to 29] after the hour and menos [number of minutes up to 29] before the hour.You can also use media and cuarto for the half-hours and quarter-hours, respectively. How To Include Time Periods of the Day In most of the Spanish-speaking world, both 12-hour and 24-hour clocks are used, the latter being common in schedules and similar printed materials. To indicate time of day when using the 12-hour clock, use de la madrugada for the wee hours of the morning, de la maà ±ana from then until noon (mediodà ­a or el mediodà ­a), de la tarde between noon and early evening, and de la noche from evening to  midnight (medianoche or la medianoche). Es la medianoche. (Its midnight.)Son las siete y cuarto de la maà ±ana. (Its 7:15 a.m. It is 7:15 in the morning.)Es el mediodà ­a. (Its noon.)Son las cuatro menos cinco de la tarde. (Its 3:55 p.m. It is 5 before 4 in the afternoon.)Son las ocho y media de la noche. (Its 8:30 p.m. It is 8:30 at night.) The abbreviations a.m. (from the Latin ante meridiem) and p.m. (from the Latin post meridiem) can also be used as in English. Son las 4 y media a.m. (It is 4:30 a.m.)Son las 2 p.m. (It is 2 p.m.) Time in the Past, Future, and Subjunctive When talking about the time that events took place, use the imperfect tense of ser. Era la una y cuatro de la madrugada. (It was 1:15 in the morning.)Era la medianoche. (It was midnight.)Eran las once de la noche. (It was 11 at night.) The simple future tense or periphrastic future can be used if the event has yet to occur: El funeral serà ¡ el mediodà ­a del mià ©rcoles. (The funeral will be at noon on Wednesday.)Pronto van a ser las tres de la maà ±ana. (Soon it will be 3 a.m.)La hora local serà ¡ las cuatro de la tarde. (The local time will be 4 p.m.) The subjunctive mood can also be used as needed: Esperamos que sea la una. (We hope its 1 oclock.)Tengo miedo que sean las seis y media. (Im afraid it is 6:30.)Jenny ansiaba que fueran las tres de la tarde. (Jenny was worried that it was 3 p.m.) Other Time Expressions Here are time-related expressions and words that can be useful: Son las tres y cuarto en punto. (Its 3:15 exactly.)Son las seis y media mà ¡s o menos. (Its about 6:30.)Salimos a las nueve. (We are leaving at 9:00.)Buenos dà ­as. (Good day, good morning.)Buenas tardes. (Good afternoon, good evening (until about 8 p.m.).)Buenas noches.(Good evening, good night (as either a greeting or a farewell).) ¿Quà © hora es? (What time is it?) ¿A quà ©Ã‚  hora ...? (At what time ... ?) ¿Cuà ¡ndo ...? (When ... ?)el tiempo (time)el reloj (clock)el despertador, la alarma (alarm clock)el reloj, el reloj de pulsera (wristwatch) Sample Sentences Los Bombers de Mallorca llegaron a la zona a las dos y media de la tarde. (The Mallorca Bombers arrive in the area at 2:30 p.m.) Era mà ¡s oscuro que la medianoche. (It was darker than midnight.) La clase comienza a las 10 de la maà ±ana y termina a mediodà ­a. (The class begins at 10 a.m. and ends at noon.) El sà ¡bado tengo que levantarme a las cinco y media de la maà ±ana. (On Saturday I have to get up at 5:30 a.m.) Eran las siete de la tarde y no habà ­a nadie. (It was 7 p.m. and there was nobody there.)

U.s. Foreign Policies During The Arab Spring - 861 Words

Review of U.S. Foreign Policies to Egypt after the Arab Spring Our initial response to the 2011 revolution was appropriate. You suggested Mubarak to resign and declared U.S. support for the revolutionists. The decision reversed our long-time Middle East policy favoring stability over democracy, but it served our national interest. It forestalled a Syria-style civil war as we dissuaded the Egyptian Army from suppression. Such a war can jeopardize our use of the Suez Canal as a crucial route to deploy our naval forces. Unfortunately, our subsequent policies only undermined the stability in Egypt and our influence in this area. We have used the International Monetary Fund (IMF) loans to persuade both the SCAF and President Morsi to accelerate their political and economic reform. However, this project was not accepted by the Egyptian leaders who were reluctant to initiate political reforms that may undermine their domestic support and increase their national debt. The delay of IMF aid weakened the Egyptians’ power to stabilize its rickety economy and pacify its poor civilians. Consequently, the Egyptian leaders sought alternative sources of funding from Libya and the Gulf States, which decreased our voice in the politics of Egypt. When President Morsi was abdicated in the 2013 coup d’à ©tat by the military, the U.S. took an ambiguous policy. You condemned the coup and demanded the power to be returned to democratically elected leaders. To materialize your criticism, weShow MoreRelatedU.S In the Middle East1243 Words   |  5 PagesConsequently, the political leaders of the United States have brought America on a rough journey to the current state of foreign policy and relationship with Israel. Since 1948, the United States’ active position in the Israeli-Palestinian conflict has seen very little change or progress towards achieving settlement between these two nationalistic states. 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Start Up Restaurant And Potential Risks †MyAssignmenthelp.com

Question: Discuss about the Start-Up Restaurant And Potential Risks. Answer: Introduction Business and its success depend largely on how well the business is planned. This assignment highlights the business of a chosen start-up restaurant that is to be launched with adequate funding and sufficient time. In this assignment, the organization is described, along with the size of the organization, the industry it operates in as well as operational country. The organizational structure that is best suitable for the start-up business has been highlighted in this assignment. The various internal and external forces that affect the business has been analysed, along with the potential risks and its analysis. The various business practices that enhance the organizational performances have been described, along with the most important functions and its relation with the organizational performances. Description of the organization The start-up business that is being launched is a start up restaurant. The business operates in the food industry. The start-up restaurant will mainly cater Indian food and operate mainly in Australia. Initially, the business will operate in Sydney and Brisbane in Australia. To start with, the restaurant will be located in places of tourist interest, to attract customers. With the expansion in business, 5 other outlets are to be launched in various other parts of Australia. The size of the organization is small (Abel Obeten, 2015). To start with, there will be 50 employees, with 5 main chefs, few assistants and helpers, waiters, accountants, manager, inventory manager, overall business manager of both the outlets. The two locations have been chosen since these are the two most popular destinations of Australia and thousands of people come down to these destinations from all over the world. Since it is a start-up business hence, it will take time for the business to flourish. The strategy that the start-up business adopts includes in-depth market research and identifying the target customers and their demands (Chen Elston, 2013). Once the target market and the demands of the customers are analysed, various promotional strategies are to be adopted. Being a start-up company, the restaurant needs high promotions. Hoardings, leaflets, advertisements using social media and television could be used effectively. The vision of the start-up restaurant is to serve high quality Indian food to the people of Australia as well as the tourists from all-over the world coming to Sydney and Australia. The restaurant also aims at giving an exclusive Indian experience with Indian food and culture to the people of Sydney and Brisbane. Organizational structure The organizational structure highlights the way the employees are placed according to their designations and responsibilities (Verghese et al., 2015). For the start-up restaurant business, the flat organizational structure is the most appropriate one than the hierarchical or the tall structure. This is because in the flat organizational structure there are very few levels between the managers and the employees. Moreover, the flow of communication as well as ideas is smoother in the flat organizational structure. For small organizations, the tall organizational structure makes it difficult for the employees to communicate their ideas with the higher authorities (Verghese et al., 2015). In a start-up business, each level of the employee has to communicate with each other, such that the issues and concerns could be shared with each other. Internal and external forces Various internal and external forces affect the start up business of the restaurant. A SWOT analysis has been carried out to highlight the internal forces that affect the business and PESTEL analysis has been carried out to analyse the external forces. SWOT analysis Strengths Ability to cater to the needs of the customers Launch of the new idea of Indian restaurant in Australia Location of tourist interest Outdoor catering services (Chen Elston, 2013) Innovation Weaknesses Lack of enough fund High competition Low profit Lack of enough trained employees All items listed in the menu is not available initially Opportunities Few competitors of Indian restaurant in Australia One of its kind Attracting new customers with a completely Indian experience Since the Australians are culturally rich, hence cultural elements of India are also highlighted Authentic Indian food Threats Lack of acceptance of the local people Lack of availability of the Indian spices and vegetables High competition from the other restuatants Factors Description Political The political factors include the political stability of Australia which helps in the development of new business. Economic The economy of Australia is stable and the Australian dollar has a high exchange rate in the world market. Hence, the stability in the economy is essential for the development of new start-up firms (Chen Elston, 2013). Social The social factors include the changes in the lifestyle of the people, where they want to explore the food of various countries. Thus, the social factor is favourable for the start-up business of restaurant. Technological The required technology such as online ordering and delivery is available (Hartmann et al., 2014) Environmental The start up business has to ensure that it does not cause any environmental pollution. Water and energy conservation has to be given importance as well. Legal The business legislature has to be followed by the restaurant, with proper licence being obtained. Risk analysis The start-up restaurant business could face potential risks. These risks are as follows: Financial risk This risk refers to the lack of adequate funding in order to run the business effectively. This risk is likely to occur, if the cost of building the restaurant or setting the infrastructure is more than the amount estimated (Luo Stark, 2014). Moreover, bankruptcy of the investor might also trigger this type of risk. Operational risk The operational risks include the operational decisions taken, that might prove to be a risky one. For example, relying on a particular supplier, for the supply of all the goods, might prove to be operationally risky. Failure of the supplier will result in huge operational risk. Market risk The risk in the market includes sudden inflation of recession. The instability in the market will result in market risk of the start-up restaurant (Abel Obeten, 2015). Work force risk Since the restaurant is a start-up hence lack of efficient employees is a major issue. If the selected employees fail to serve the restaurant as efficiently as expected, then the restaurant and its operations will be at risk. Unforeseen risk Sudden disasters such as fire or cyclone might destroy the whole business of the start-up restaurant. These are unpredictable and unforeseen. Business practices to enhance the organizational performances The business practices that will enhance the organizational performances are as follows: Clarity in the role The clarity in the role of the employee regarding the job they are assigned has a key role to play in enhancing the organizational performances. If the employees have a clear idea regarding their role, then the restaurant will be able to operate effectively, along with enhancing the organizational performances. Identifying the training needs of the employees It is important to identify the training needs of the employees. Since the restaurant is a start-up, hence most of the employees might need training of effectively setting up the business. The training requirements of the chef, is much different from that of the manager. Hence, individual training needs are to be identified. Effective communication Clarity in communication among the employees will ensure that effective communication is done. This will eliminate the chances of misunderstanding, thus enhancing the overall performances (Abel Obeten, 2015). Efficient supply chain management Thesupply chain management has to be effective, in order to ensure that the restaurant works properly. If there is delay in the supply of the raw materials, then the entire operational chain will be delayed (Luo Stark, 2014). CSR activities The restaurant has to initiate CSR activities, in order to establish its brand image and attract more customers (Hartmann et al., 2014). Important functions and its relation with the performance The most important functions of the start-up restaurant are as follows: Procurement of fresh raw materials The raw materials needed for the restaurant has to be fresh. Organic raw material should be used and genetically modified crops should be avoided. If the raw materials itself are not fresh, then the food cooked will not be good as well (Khan, 2014). Maintenance of hygiene For a restaurant, it is essential that hygiene is maintained. The chefs and the other employees should maintain their personal hygiene as well as clean the raw materials well, to make them free from germs and pesticides. Fulfilling the demand of the customers The restaurant has to meet the demands of the customers, in order to establish itself as a brand (Zhang, 2016). Incorporation of innovation Innovative ideas and food items have to be introduced, to attract more customers. Conclusion Thus, with diligence and hard work, the start-up restaurant could be established. However, it is essential that proper planning and adequate fund have to be arranged before the venture. The internal and external factors that affect the business have to be analysed as well. References Abel, E. E., Obeten, E. (2015). Restaurant Customer Self-ordering System: A Solution to Reduce Customer/Guest Waiting Time at the Point of Sale.International Journal of Computer Applications,111(11). Chen, S. C., Elston, J. A. (2013). Entrepreneurial motives and characteristics: An analysis of small restaurant owners.International Journal of Hospitality Management,35, 294-305. Hartmann, P. M., Zaki, M., Feldmann, N., Neely, A. (2014). Big data for big business? A taxonomy of data-driven business models used by start-up firms.A Taxonomy of Data-Driven Business Models Used by Start-Up Firms (March 27, 2014). Khan, M. A. (2014).Restaurant franchising: Concepts, regulations and practices. CRC Press. Luo, T., Stark, P. B. (2014). Only the bad die young: Restaurant mortality in the Western US.arXiv preprint arXiv:1410.8603. Verghese, K., Lewis, H., Lockrey, S., Williams, H. (2015). Packaging's role in minimizing food loss and waste across the supply chain.Packaging Technology and Science,28(7), 603-620. Zhang, W. (2016). Business Plan for an All You Can Eat Korean Restaurant in Ontario, California.