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A Growing Preference in the US A Growing Preference for Espresso-Based Coffee Shop Drinks in the US Opinion | 19 Apr 2016 Virginia LeeAnalyst US consumers enjoy consuming espressobased drinks in specialist coffee shops and increasingly want to recreate these beverages at home.

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Adaption of Starbucks Worldwide                             The Global Coffee Cup:    The Standardization & Adaption of Starbucks Worldwide          International Marketing Project   By: Alice Carlucci Natalie Li, Kathryn MacGovern, Arsham Naghibi                                         1  INTRODUCTION: STARBUCKS, A GLOBAL PHENOMENON     Starbucks  is  a  chief  example  of  how  a  successful  business  can  become  a  global  model.  But  how  does  a  well­known  company,  like  Starbucks,  fascinate  hundreds  of  million  people  all  around the world?.    Creating  and  marketing  an  ethically­rich  blend  with  superior  taste​ ,  ​ the  internationally­renowned  coffee  shop  has  been  serving beverages  since the foundation of its first  storefront  in  Seattle,  Washington   in  1971.  In  the  early  80s,  Howard  Shultz  joined  the  team  as  Director  of  Retail  Operations  and  Marketing.  His  business  acumen  coupled  with  innovative  creativity  can  explain  why Starbucks is arguably the most ubiquitous name in coffee, worldwide.  Through  the  years  as  the  company  has  expanded,  Starbucks’  brand  umbrella  has  sheltered  otherwise  overlooked  niches to  build an  empire that controls coffee consumerism. In less than 20  years,  Starbucks  had  opened  over  50  stores,  including  a  shop  in  Vancouver,  Canada.  By  1992  when  Starbucks  became  a  publically­traded  company,  there  were  over  160  stores  in  existence.  With  start  of  the  new  millenia,   Starbucks  had  spread  globally  to  20  countries,  including  China,  Japan,  Lebanon,  and   New  Zealand.  With  shops  and  products  in  Starbucks  stores  and  local  grocery  stores  across  the  world,  their  presence  in  four  continents  reveals   how  quickly  the brand  grew. Today, the brand’s success is largely due to standardized product development, innovation,  the  idea  of  a  brand  storyline,  which  can  all  be  linked  with  Starbuck’s  ingenious  marketing  strategy.    Globally, Starbucks has positioned itself as a shop that sells a superior product and      1  convenience,  which  is  is  why  Starbucks  prices  its  coffee  higher  than  competitors.  The  above  graph  shows  how  much  a  popular   drink,  the  latte,  would  cost  when  the  local  currency  is  translated  into  American  dollars.  For  many  countries,  the  cost  of  a  Starbucks  coffee  in the local  currency  is  worth  hours   of  a  minimum  wage  salary.  The  average  price  is  $4.00.  Because  not  everyone can afford the product, Starbucks has become elite a luxurious in some countries.    Another  pillar  of  Starbucks’  success  is  the  convenience  factor.  By  introducing  the  prepaid  card  and the Starbucks app reduces purchasing time, which reduces stress for  customers.  Starbucks  has  also  selected  premium  located  storefronts  in  high  traffic  areas  around  the  world.  From  airports  to  shopping  malls  to  grocery  stores, Starbucks is everywhere. Offering accessible,  take­away  coffee  in  many  markets  with  only  dine­in  options  is  how  Starbucks  earned  a  global  reputation.  While  the   concept  seems  simple,  this  niche  has  transformed  the  global  coffee  industry.   Additionally,  Starbucks  has  competed   in other innovative ways. Creating a new language  for  coffee,  Starbucks  has  created  a  global  phenomena  of  standardized  sizes  that  transcend  language  barriers. Regardless of the country, Starbucks lists sizes on its menu as “tall,” “grande,”  “venti.”  This  new  language  unites  customers.  Other  than  language,  Starbucks  has  shown  that  it  can  be  original,  imaginative  and  inventive.  New  coffee  hybrids  have  been  added  to  the  menu,  creating  a  culture  of  iconic  drinks.  Another  example  is  how  Starbucks  was  one  of  the  first  to   install  Wi­Fi  in  their  coffee  shops.

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 10  -­  11  February  –  Finance  Committee  Meeting   Thursday  9th  February  –  Arrival  of  Delegates  (Finance  Committee  Only)     Meeting  of  Finance  Committee   08H30  –  11H00  –  Meeting  Session   th Friday  10  February       11H00  –  11H20  –  Coffee  Break   11H20  –  13H30  –  Meeting  session   13H30  –  14H30  –  Lunch  Break   14H30  –  17H30  –  Meeting  session   17H30  –  Coffee  and  end  of  Day  1     Meeting  of  Finance  Committee  –  adoption  of  report)   08H30  –  11H00  –  Meeting  Session   Saturday  11th  February       11H00  –  11H20  –  Coffee  Break   11H20  –  13H30  –  Meeting  session   13H30  –  14H30  –  Lunch  Break   14H30  –  17H30  –  Adoption  of  Report   17H30  –  Coffee  and  end  of  Meeting   th PART  2  (Main  Council  Activities)  –  38  Council  Meeting  Activities     Meeting  of  PMAWCA  Board  of  Directors  (enlarged  to  include  all   08H00  –  09H00–Delegates  Registration   Monday  13th  February   DGs/MDs/Head  of  Delegations)   09H00  –  11H00  –  Meeting  Session   11H00  –  11H20  –  Coffee  Break   11H20  –  13H30  –  Meeting  session     13H30  –  14H30  –  Lunch  Break   14H30  –  17H30  –  Meeting  session   17H30  –  Coffee  and  end  of  Day  1   PARALLEL  EVENTS:

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menu abbaye CAFÉ DE L’ABBAYE Bistro Latignacien ESPRESSO/ALLONGÉ CAFÉ CRÈME Coffee with milk foam DOUBLE CAFÉ 2€90 CHOCOLAT CHAUD Hot Chocolate CAFÉ VIENNOIS/CAPPUCCINO Viennese coffee/Cappuccino CHOCOLAT VIENNOIS Viennese Chocolate 2€90 4€40 (Thé Chai, Lait) (Chai Tea, Milk, Milk foam) 4€70 3€60 3€60 MOCHA/MOCHA BLANC (Chocolat chaud/Chocolat Blanc, Lait, Café, Chantilly) (Hot chocolate/White chocolate, Milk, Coffee, Whipped cream) 4€70 4€70 4€70 GROG INFUSION/INFUSION WHITTINGTON, LAVAZZA (Tilleul, Verveine) (Linden Flower, Verbena) THÉ VERT MATCHA LATTE THÉ CHAI LATTE THÉ/TEA WHITTINGTON, LAVAZZA (Vert, Vert Menthe, Earl Grey, Darjeeling, Ceylan, Citron, Fruits rouges) (Green Tea, Green Mint, Earl Grey, Darjeeling, Black Lemon, Red Fruits) Latte Caramel/Vanilla/ Hazelnuts/Gingerbreads/ Spéculoos (Café, Lait, Mousse de lait, sirop du parfum choisi) (Coffee, milk, milk foam, syrup of the taste choosen) (Thé vert, Matcha, Lait) (Green Matcha Tea, Milk, Milk foam) 4€70 ALCOOLS CHAUDS BOISSONS CHAUDES 1€80 3€60 Double Coffee LATTE CARAMEL/VANILLE/ NOISETTE/PAIN D’ÉPICES/SPÉCULOOS LATTE Espresso/Long Coffee “LA RESERVA DE TIERRA”, Colombia, 100% Arabica, LAVAZZA, RAINFOREST ALLIANCE CERTIFIED 30% certified coffee (Bâton de cannelle, Clou de Girofle, Rhum Ambré, Miel) (Cinnamon stick, Clove, Amber Rum, Honey) 4€40 IRISH COFFEE (Whisky 4cl, Café, Sirop Sucre de canne, Chantilly) (Whisky 4cl, Coffee, Cane Sugar syrup, Whipped Cream) 8€50 VIN CHAUD AUX ÉPICES (Mulled Wine with spices) De Décembre à Janvier From December to January 4€40 NOS FORMULES PETIT DÉJEUNER/BREAKFAST FORMULE 6€50 PETITE BOISSON CHAUDE CROISSANT OU PAIN AU CHOCOLAT OU TARTINE JUS D’ORANGE PRESSÉE Small hot drink croissant or chocolate bread or slice of bread fresh orange juice CAFÉ DE L’ABBAYE Bistro Latignacien COCA COLA/COCA ZÉRO 3€70 33CL ORANGINA 25CL SCHWEPPES TONIC 25CL FUZE TEA BOISSONS SOFTS 25CL 3€70 3€70 3€70 3€70 DIABOLO/LEMONADE WITH SYRUP 30CL (Menthe, Grenadine, Fraise, Pêche, Citron, Cerise, Pamplemousse rose, Violette) (Mint, Grenadine, Strawberry, Peach, Lemon, Cherry, Pink Grapefruit, Violet) REDBULL 25CL 3€40 3€70 PAGO/JUICE 20CL (Orange, ACE, Fraise, Pomme, Abricot, Ananas, Tomate) (Orange, ACE, Strawberry, Apple, Apricot, Pinneapple, Tomato) 3€60 ORANGE PRESSÉE Fresh orange juice 30CL CITRONNADE CITRON VERT Limemonade 30CL 4€90 4€20 GOURMANDISES SAISONNIÈRES PERRIER INFUSIONS GLACÉES 33CL INFUSION GLACÉE Iced Infusion Par Alain Milliat, Bio, Organic Citron vert, Gingembre, Pomme Lime, Ginger, Apple 4€60 Framboise, Menthe Raspberry, Mint CAFÉ GOURMAND Gourmet Coffee (Macaron, Cannelé, Verrine sucrée,Brownie) (Macaron, Cannelé, Sweet verrine, Brownie) 7€00 CHOCOLAT/THÉ GOURMAND Gourmet Chocolate/Tea (Macaron, Cannelé, Verrine sucrée,Brownie) (Macaron, Cannelé, Sweet verrine, Brownie) DE NOVEMBRE À FÉVRIER FROM NOVEMBER TO FEBRUARY 8€00 CAFÉ DE L’ABBAYE Bistro Latignacien BLANCS/WHITE WINE SAUVIGNON IGP PAYS D’OC, LA FRISQUETTE, 10% VOL (Fraîcheur, bon équilibre, belle longueur, sec) (Freshness, good balance, nice length, dry) 18CL............................3€80 75CL...........................26€00 NOS VINS CHARDONNAY IGP PAYS D’OC GRANDE RÉSERVE, MAISON CASTEL CERTIFICATION “TERRA VITIS”, VITICULTURE RAISONNÉE, 13,5% VOL (Ample,fraîche, onctueux, long en bouche avec une finale délicatement vanillée, sec souple et fruité) (Ample, fresh, creamy, long in the mouth with a delicately vanilla finish, dry, supple and fruity) 18CL.............................4€50 75CL............................28€00 CHENIN PETIT, KEN FORRESTER, AFRIQUE DU SUD, 13% VOL (Vin marqué par le climat SudAfricain,saveurs fruités melon et ananas, acidité et maturation en fût de chêne, équilibre agréable en bouche) (Wine marked by the South African climate, fruity melon and pineapple flavors, acidity and maturation in oak barrels, pleasant balance on the palate) 15CL.............................5€00 75CL............................33€00 CHABLIS LAROCHE, LES CHANOINES, BOURGOGNE AOP CHABLIS 12% VOL (Arômes et notes de citron, minéral, frais, sec) (Aromas and notes of lemon, mineral, fresh, dry) 15CL.............................6€00 75CL............................35€00 JURANÇON AOP JURANÇON, LES AMOURS DE LA REINE CERTIFICATION “TERRA VITIS”, VITICULTURE RAISONNÉE, 11,5% VOL (Fraîcheur, rondeur, minéralité, moelleux et sucré) (Freshness, roundness, minerality, soft and sweet) 18CL............................4€70 75CL...........................29€00 CAFÉ DE L’ABBAYE ROSÉ/ROSÉ WINE GRIS LE PIVE ROSÉ, IGP SABLE DE CAMARGUE, BIO, 12% VOL (Notes de fruits jeunes mûrs, notes d’agrumes, finale acidulée, rafraîchissant, sec et léger) (Notes of young ripe fruit, citrus notes, tangy finish, refreshing, dry and light) NOS DIGESTIFS Bistro Latignacien BROUILLY AOC BROUILLY, CHÂTEAU DE NERVERS CERTIFICATION “TERRA VITIS”, VITICULTURE RAISONNÉE, 13% VOL (Fruité, généreux, solides tanins fondus, finale soutenue, belle longueur en bouche) (Fruity, generous, solid melted tannins, sustained finish, nice length in the mouth) 18CL............................4€50 75CL...........................30€00 NOS WHISKYS ROUGE/RED WINE 4CL COGNAC 4CL GET 27 6CL 4€20 4€80 6€50 J&B NOS SHOTS NOS VINS 18CL............................3€80 75CL...........................28€00 CALVADOS ÉCOSSE 4CL 7€00 CLAN CAMPBELL ÉCOSSE 4CL 7€00 JACK DANIEL’S 8€00 USA 4CL CHIVAS 12 ANS ÉCOSSE 4CL 8€00 ABSOLUT VODKA 5€00 RHUM AMBRÉ 5€00 GET 27 5€00 GET 27/VODKA 5€00 YUM RUM (Rhum ambré, Vanille) TEQUILA PAF 1 SHOT 5€ 12 SHOTS 50€ 5€00 5€00 CAFÉ DE L’ABBAYE RICARD 2CL MARTINI ROSSO/BIANCO 8CL CAMPARI 6CL PORTO ROUGE/BLANC 5€00 5€50 4€40 VODKA ABSOLUT VODKA 4CL MALIBU 6CL 7€00 HEINEKEN 5° 25CL DESPERADOS 5°9 33CL 4€30 5€90 KRIEK CERISE 4° MORT SUBITE CHERRY FLAVORED BEER 25CL PELFORTH BRUNE 6°5 BROWN BEER 33CL SUPERBOCK 5°2 25CL 4€50 4€80 3€50 CORONA ZERO 0° SANS ALCOOL/WITHOUT ALCOHOL 4CL 4€30 6€80 VEGA 4°8 GIN GIBSON’S 4CL 6€50 RHUM BLANC HAVANA CLUB, 3 ANS D’AGE 4CL 7€00 RHUM AMBRÉ HAVANA CLUB, ESPECIAL 4CL 7€00 COUPE DE CHAMPAGNE LOUIS CONSTANT 15CL............................6€80 75CL...........................45€00 NOS BIÈRES PRESSIONS NOS APÉRITIFS 10CL 3€40 NOS BIÈRES BOUTEILLES Bistro Latignacien (Bière blonde goût fruité, notes de poire, banane, fin de bouche maltée.

entrée, plat ou plat, dessert (eaux et cafés inclus), servi au Panorama Use of the fully equipped Mont-Blanc room – welcome coffee Morning coffee break:

UN RIAS RIAS Programme June 2016 United Nations Development Programme Office of Audit and Investigations UN RIAS/ RIAS 2016 Programme preparation June 2016 1 UN RIAS- Programme (Draft) Day 0 Monday 05 September 2016 17:00 – 19:00 Day 1 Welcoming cocktail Tuesday 06 September 2016 08:00 - 09:00 Registration for UNRIAS 09:00 - 09:25 Introductions and welcome to UN RIAS meeting 09:30 – 10:00 Key note speaker 10:00 - 10:30 Coffee break 1 &

entrée, plat ou plat, dessert (eaux et cafés inclus), servi au Panorama Use of the fully equipped Mont-Blanc room – welcome coffee Morning coffee break:

UN RIAS RIAS Programme DRAFT United Nations Development Programme Office of Audit and Investigations UN RIAS/ RIAS 2016 Programme preparation May 2016 1 UN RIAS- Programme (Draft) Day 0 Monday 05 September 2016 17:00 – 19:00 Day 1 Welcoming cocktail Tuesday 06 September 2016 08:00 - 09:00 Registration for UNRIAS 09:00 - 09:25 Introductions and welcome to UN RIAS meeting 09:30 – 10:00 Key note speaker 10:00 - 10:30 Coffee break 1 &

Sugar, Non Dairy Creamer [Glucose Syrup Solids, Vegetable Fat (Palm Oil Source), Sodium Caseinate (a milk derivative), Dipotassium Phosphate, Pentasodium Triphosphate, Mono and Diglycerides, Riboflavin, and Sodium Aluminum Silicate], Coffee, Organic Ganoderma Extract Ingredients:

McDonald's Restaurants, also known as the “McDonald's coffee case,” is a well-known product liability lawsuit that became a flashpoint in the debate in the U.S.

5 For optimal taste of your coffee, use purified or bottled water.

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The coffe coffee value chain Small-scale farmers and labourers 25,000,000 International Traders 5 (Neumann, Volcafe, ECOM, Kraft, Nestlé) – 55 % of world trade) Roasters 3 (Nestlé, Kraft, Sara Lee) – 40 % of the world coffee market) Retail Consumers 500,000,000 Around 25 million farmers produce coffee that is consumed by 500 million consumers.

Marcq-en Baroeul - Notting Hill Coffee (85 ter rue du Molinel, 09 84 51 38 80) :

compost1 Compost Raw Food Cooked Food Spoilt Food Contaminated Paper Napkins Tea Bags Coffee grinds Flowers Napkins Chop Sticks Corks (from bottles) Coffee filters Soaps Raw food Cooked food Spoilt food Contaminated Paper Napkins Tea Bags Coffee grinds Flowers Napkins Soaps Chop Sticks Corks (from bottles) Coffee filters 

with pineapple 3 S ANTIAGO BY COFFEE Y OHAN S AILLARD • 5cl of Santiago de • 3cl of Meukow Xpresso • • Cuba Anejo 1 coffee cup Coffee beans Shake all the ingredients with ice .

Copy of UNRIAS Agenda 26 July 2016 2016 UNRIAS meeting Agenda Day 0 Monday 05 September 2016 17:00 - 19:00 Welcoming cocktail Day 1 Tuesday 06 September 2016 Remarks/Address/Venue 08:00 - 09:00 Sign in for UNRIAS Lobby 09:00 - 9:25 Introductions and welcome to UNRIAS meeting Conference room 9:30 - 10:00 Key note speaker Conference room 10:00 - 10:30 Coffee break 1 and Photo session Break out area 10:30 - 11:40 The micro and macro level audit opinions:

1st PhdcoffeemeetinguB The "PhD Coffee Meeting"