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lawyer [7]
3 years ago
7

PLZZZZZ HELP 20 POINTS In a short essay of 2-3 well-developed paragraphs, compare and contrast reading the story with watching t

he video.
First, evaluate the choice of costumes, set, and actors in the film compared with the text version. Why did the director make the choices he did, and what effect did they have on the story, plot, theme, and/or viewing experience?

Then, explain how the video changed or deepened your understanding of the story and its theme. Use specific evidence from the text of the story, as well as the video, to support your ideas and observations. (Make sure you explain specifically what the theme of the story is, too!)

(quick note: The story it is asking about is called "The Lottery" by Shirley Jackson)
English
1 answer:
Anvisha [2.4K]3 years ago
4 0

The difference between the film and the book is the setting and atmosphere the director presents in the film. The setting is made as simple and realistic as possible to make, the atmosphere suspenseful. The director used foreshadowing by filming Tess Hutchinson's nervous, smiling face. The movie’s more defined because we see the serious and nerves faces of the town’s folk.  


The film and the short story are very similar. Both are very bone chillingly suspenseful, and both moods are dark and morbid. The scene were the children were gathering rocks was foreshadowing the heart-stopping scene that has yet to occur. Both film and story stayed true to this moment. The film did an astonishing job of creating the feel of tradition for this morbid act.


hope this helps! :)


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Please can you please help me to write a paragraph on restaurants according to the price range !
Artemon [7]
Food cost refers to the menu price of a certain dish in comparison to the cost of the food used to prepare that same dish. In other words, how much you pay for food will determine how much you need to charge for it. Generally, food cost should be around 30-35%. This means that if you pay $1.00 for something, you need to charge minimum of $3.34. It may seem like you are charging a lot more than necessary, but keep in mind that you aren't just paying for the food itself. You are paying someone to prepare the food, serve the food, and clean up after the food. Everything in your restaurant, from payroll to the electric bill needs to be covered by the food you serve.
Lets look at a typical menu item that many restaurants offer: Filet Mignon Dinner.
The initial cost of a filet mignon dinner can be broken down into the following areas:
The beef filet costs you $6.00 per portionThe wrap (the potato, vegetable, salad and bread that comes with the filet, as well as any condiments the guest asks for) costs $2.50Therefore, the entire meal costs you $8.50. If you wrapped the filet in bacon and topped it with herb butter (very tasty) your costs would increase.

So, then your prices would increase. Get the picture? Every thing that goes onto the customers plate needs to be accounted for.
So how do you decide on a final menu price? Time to brush up on that high school algebra you swore you'd never use.
The formula for costing goes as follows:
Cost of your product/.35=menu price or $8.50/.35= $24.29
$24.29 is the absolute minimum you need to charge in order to make a profit off the filet mignon dinner. Of course, $24.29 is an awkward looking number, so you might bump it up to $24.99. If you bumped it up to $29.99, your food costs would drop below 30%, which means you make a bigger profit.
Portion ControlOne reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish. Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it, no more, no less.
This is portion control.
In order to practice portion control in your own kitchen, everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking your menu, you can eyeball the serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out. Another way to practice portion control is to purchase pre-portioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive, but can save you money in labor and food waste.
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Hope this helps!
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