1.

Food & Beverage Manager
Crowne Plaza Bucharest
Privately Held; Hospitality industry
November 2010 Present (1 year)
#ecomanda activitatea desIáuratá de Octavian Stoicala Crowne Plaza Bucharest
ssstant Food & Beverage Manager
Crowne Plaza Bucharest
Privately Held; Hospitality industry
January 2007 November 2010 (3 years 11 months)
1 Assists in managing day-to-day operation on the Food and Beverage section.
2 Assumes the duties and the responsibilities oI the Director oI Food and Beverage in his
absence.
3 Controls and analyzes, on an on-going basis, the Iollowing: sales, costs, quality and
presentation oI Iood and beverage products, service standard, condition and cleanliness oI
Iacilities and equipment, quality oI entertainment, guest satisIaction and marketing.
Planned the weekly activity Ior all the staII within the Department.
Managed the working hours and payroll Ior the department.
Supervised the operational part oI the banquet and catering department.
Conduct daily brieIings, Food and Beverage Meetings and other meetings as needed to
obtain optimal result.
Assists Manager in setting Food and beverage Goals and developing strategies, procedures
and policies.
Manager on duty in the absence oI the General Manager.
#ecomanda activitatea desIáuratá de Octavian Stoicala Crowne Plaza Bucharest
Banquetng Manager
Crowne Plaza Bucharest
Privately Held; Hospitality industry
March 2005 January 2007 (1 year 11 months)
Coordinated a team oI 35 banquet servers.
Established daily and weekly responsibilities Ior all servers.
Implemented training courses Ior all new employees.
Tacking care oI all Outside Catering Iunction.
Maintain a very good relation with the Sales & Banqueting Department
Making oIIers and contracts when needed.
#ecomanda activitatea desIáuratá de Octavian Stoicala Crowne Plaza Bucharest
Caterng Manager
Crowne Plaza Bucharest
Privately Held; Hospitality industry
June 2003 March 2005 (1 year 10 months)
1. Recruit a teem specialized Ior Out-side Catering
2. Actively work at developing staII and identiIy high potentials.
3. Keep in touch with all Big client and potential clients and anticipate clients needs
4. Making oIIers and contracts when needed.
#ecomanda activitatea desIáuratá de Octavian Stoicala Crowne Plaza Bucharest
Banquetng Supervsor
Crowne Plaza Bucharest
Privately Held; Hospitality industry
January 2000 January 2003 (3 years 1 month)
1. Coordinated a team oI 35 banquet servers.
2. Established daily and weekly responsibilities Ior all servers.
3. Implemented training courses Ior all new employees.
#ecomanda activitatea desIáuratá de Octavian Stoicala Crowne Plaza Bucharest
Banquetng Water
Crowne Plaza Bucharest
Privately Held; Hospitality industry
April 1998 January 2000 (1 year 10 months)
Arranged conIerence rooms according to "Iunction sheets".
Served coIIee breaks, lunches, and gala dinners in the conIerence rooms.
Regularly exceeded sales by up selling.

Strengths:
Diplomatic, independent
Competent with exceptional attention to details.
Very hard working and willing to go extra mile to make things happen.
Devoted to business success, making team members productive trough training, development, goals setting, delegation and
motivation
Enthusiastic, decisive, proactive, motivated, determined and result-driven.
Excellent people skills, enthusiastic, good listener & communicator.
Lead by example, hands on` approach and good coach and motivator.
Highly organized, eIIicient and methodical.
Open to constructive criticism.

My Leadership Style:
Participative, Coaching and Management by walking around.
Hands on approach, Involve my Team in Decisions That AIIect Their PerIormance.
People Developer, Supportive, Good Motivator Set and lead by example, believer oI team work.

Strong Background:
Food and beverage management
EIIective leadership skills
Resort and restaurants opening experience
EIIective trainer: Iood & beverage and management development
SOP and manuals development and implementation
Good computer skills and soItware knowledge
International experience: Middle East , Europe, East Europe , North AIrica
Team building and staII motivation with great communication and excellent guest service skills.
Management oI the all Iinancial aspects oI a Iood and beverage operation, expense reduction and revenue growth.
Committed to continuous quality improvements.
Specalzàr
Specialties
Multi units` operations, incl. banquets
Manage operating budget, revenue & expenses.
Inventory maintenance, portion, waste & cost control
Good wine, spirits, beers and cocktails knowledge.
Training & Development: Needs analysis, curriculum design, learning theories, instructional methods oI training delivery to
groups and individuals and evaluation.
Developed and revised SOPs, manuals & training programs.

F&B Manager,Controler-Operaton Data
S.C.Contnental Hotels S..
Privately Held; Hospitality industry
August 2007 May 2009 (1 year 10 months)
Responsibilities
· Assist and report to General Manager Ior all F&B activities and development strategies.
· Directly responsible Ior daily operations, supervision, coordination and direction oI outlet team members in the relevant areas
scheduled.
· Maintain the labor cost at minimum level.
· Controlling the operation system, HACCP standards, internal audits, analyze the sales report, Iood costs, P&L, budget and
proIits.
Achievements
· Increased revenue, increased proIit by 16°.
· Project Manager Ior the entire hotel chain Ior the New Year`s Eve `08 `09.
· Project Manager Ior implementing new gastronomy philosophy Ior all hotel chain outlets (gastro and wine).

ssstant Food and Beverage Manager
Hlton Worldwde
Privately Held; Hospitality industry
June 2009 January 2010 (8 months)
1. Overall in charge oI whole Food & Beverage department operations
2. Supervising Stewarding in controlling the operation equipment: purchasing orders, purchasing, veriIying, storing and so on.
3. To constitute the F&B Generic Standard Operating Procedure (SOP) and liaise with suppliers Ior training, such as: Wine,
Spirit, Cigar, HACCP, Whiskey
4. F&B Iorecast, Marketing Plan, P&L
5. StaII Mass Recruitment and selection.
Food and Beverage Manager - Chnese & Banquet Operatons
Mandarn Orental Hotel Group
Public Company; Hospitality industry
September 2007 June 2009 (1 year 10 months)
(Pre-opening Stage)
1. Overall in charge oI the F&B OS&E (Operating Equipment, Linen, AV Equipment.): purchasing orders, purchasing,
veriIying, storing and so on.
2. Assist F&B Trainer to constitute the F&B Generic Standard Operating Procedure (SOP) and liaise with suppliers Ior training,
such as: Wine, Spirit, Cigar, HACCP, Whiskey and other related product.
3. Formulate outlet speciIic SOP Ior Chinese Restaurant and Banqueting
4. Co-operate with Catering Sales Department to compose banqueting packages including F&B packages, meeting packages,
wedding packages and theme parties.
5. OS&E mock up room Ior individual F&B outlet.
6. Set up the Back-oI-House service Ilow procedure.
7. Work with Communications and Director oI F&B to Iinalize the F&B collateral and menu.
8. In charge oI the Critical Path & the Punch oI Chinese Restaurant & Banquet.
9. Creating and implementing the Banquet Theme Parties: theme concept, speciIic operating equipment, decoration,
entertainment and else.
10. Assist Sales Iinalizing the banquet event order Iormat.
11. Finalize the whole resort Mini Bar set up.
12. Finalizing policies and procedures, set-up speciIic requirements and timing oI outside vendors.
13. Project (Banquet and Chinese Restaurant) hand over tasks.
14. Hostess Manual & Standard Operating Manuals.
15. StaII Mass Recruitment and selection.
16. InIogenesis (POS) set up and training oI middle management & rank and Iile.
Chnese Operatons Manager
Le Merden She Shan Shangha
Public Company; HOT; Hospitality industry
July 2006 August 2007 (1 year 2 months)
1. Monthly CheI`s Recommendations Menu
2. ReIorm Chinese restaurant main dining menu
3. Enhance staII service skill and product knowledge
4. Increase the restaurant revenue
5. Meliorate relationship between service staII and kitchen staII
6. Chinese Restaurant Daily Operations
7. To take care oI the VIP banquets and conIerences.
#estaurant Manager
Pudong Shangr-La Shangha
Public Company; Hospitality industry
April 2005 June 2006 (1 year 3 months)
To participate in the opening oI the tower 2 addition to the hotel, structuring closing, opening and operations oI Yi CaIe, Garden
CaIe and Gui Hua Lou.
Assigned to be restaurant manager in Yi CaIe to do pre-opening and closing task in Garden CaIe.
Relocate to open Gui Hua Lou, new concept Chinese restaurant in Shangri-la Group.
Overall, my job duties at Pudong Shangri-La are summarized below:
1. Garden CaIe closing hand over task
2. StaII Mass Recruitment and interviewing
3. Service standard training & schedule (Hostess Manual & Standard Operating Manual)
4. Restaurant Simulation Task & Simulation Evaluation Questionnaire
5. StaII job assignment & outlet organization chart
6. StaII Job Description
7. Outlet HEOS (operation equipments), purchasing, receiving, par stock, management
8. Food menu & drink list (collaboration with Executive Chinese CheI)
9. Project (Yi CaIe and Gui Hua Lou) hand over task etc.
10. InIrasys POS system set up and management
11. Yi CaIe & Gui Hua Lou Daily Operations
Food and Beverage Manager
Shangha Me Yue Hua #estaurant
Food & Beverages industry
August 2004 March 2005 (8 months)
Fine dining Chinese Restaurant, with Chaozhou and Cantonese cuisine; consisting oI main dining area (260 covers), one
Ballroom (360pax), 32 private dining rooms and six members only dining rooms.

1. Manning 157 staII
2. Pre opening and opening oI Banqueting Areas
3. Food & Beverage Cost Control
4. Creating and running the Sales & Marketing Department (7 staII).
5. StaII Training
6. Planning & executing oI promotions
7. Operation Equipments purchasing and management
8. F&B Daily Operations
ssstant Beverage Manager
Marrott Shangha Hong Qao
Hospitality industry
July 2003 July 2004 (1 year 1 month)
1. In charge Lobby Lounge & Champions Sports Bar Operations
2. StaII Training (Service, Wine, Cocktail, Cigar etc.)
3. Cost Controlling
4. Hotel Cigar Purchasing and Storing
5. Action Plan oI Monthly Promotion & Executing
6. Beverage Budgets, Revenue and Promotion reports
ssstant Manager
Grand Hyatt Shangha
Hospitality industry
October 1998 April 2003 (4 years 7 months)
I was the ninth person oI F&B department to join the hotel pre-opening team.
Assistant Banquet Manager:
1. Responsible Ior OE store, beverage store and dry store
2. Beverage Cost Controlling
3. Outlet Trainer (Service, Wine & Cocktail, Cigar, etc.)
Key member to service the 5-day Shanghai APEC conIerence, including gala diners

Team leader oI PU-J`s (Jazz Bar, Tapas Bar, Discotheque, KTV):
1. Administration
2. Outlet Trainer (Service, Wine, Cocktail, Cigar, etc.)
3. Hotel Bands Foreign AIIairs (PerIormance Permit, Passport, Contract, Shanghai Foreign Temporary Reside Permit, Cultural
Bureau, Shanghai Airport Customs, etc.)
4. Guest Database I was in charge oI F&B guest database, iI the hotel or outlets have some promotion, I would arrange the team
to mail the inIormation card or etc. to the guests. I would update all oI F&B guests` inIormation to the hotel database once a
week.
5. Outlet operation equipments par level and inventory

Team Leader Food Live Restaurant: (Asian & Western Open Kitchen Concept)
1. Administration
2. Logistic Management
3. Outlet operation equipments par level and inventory
4. Outlet Trainer (Service, Micros System, etc.)
5. In charge oI Cashiers.
6. Beverage Cost Controlling

Administrative Assistant to the Executive Assistant Manager F&B and Director oI F&B:
1. Rules & Regulations, Service Skills & Standards (Operation Manual)
2. Assist ChieI Steward to examine and classiIy the outlet operation equipment.
3. Logistic Foreign AIIairs Bands, Suppliers, Permits and Licenses etc.
4. Administration
Drector of Banquet
%he #tz-Carlton Hotel, Shenzhen
Hospitality industry
September 2008 September 2009 (1 year 1 month)
. Part oI Pre-Opening Team.
. Reports directly to Executive Assistant Manager - Director Food & Beverage.
. Direct supervision oI 2 Manager and indirect supervision oI 59 employees.
. Works closely with EAM - F&B on OS&E list during pre-opening phase.
. Involved in the set-up oI the F&B Division's SOPs and recruitment.
. Involved in the layout and setting oI the banquet Iloors & outlets.
. Played a major role in the successIul opening oI the hotel.
. Took charge oI training Ior all line employees in F&B during Pre-Opening Phase.
. Took charge oI OS&E receiving during pre-opening phase.
. Work closely with Assistant Director Food & Beverage in operations oI F&B outlets.
Arthur Lim are 4 recomandári (4 colegi) inclusiv:
O de gradul 2 Steven Chen, Assistant Director of F&B, The Rit: Carlton, Sanya
O de gradul 3 Steve G., Executive Chef, The Rit:-Carlton Shen:hen
Senor Project Manager
Luzerne
Hospitality industry
April 2007 September 2008 (1 year 6 months)
. Direct supervision oI 2 Project Manager and indirect supervision oI 5 employees.
. To exceed monthly sales target, iI not, met.
. Reaching goals oI the organization's level oI service with a strong work attitude.
. Constantly coming up with new ideas Ior products.
. Sourcing Ior new lead oI clients.
. To assists all clients, in providing new ideas Ior special customization only Ior their hotel.
. To propose the right product to the right client.
. Conducting staII training on a monthly basis.
. Motivating and Counseling oI staIIs.
. Setting up oI a brand new oIIice and showroom in Macau.
. Clients includes; Hotel Management Limited and many more private restaurants.
Operatons Manager
Club Chnos, %unglok Group
Hospitality industry
May 2005 April 2007 (2 years)
. Direct supervision oI 4 Managers and indirect supervision oI 76 employees, including casual labours.
. Oversee Iull operations oI the outlet (Restaurant, BreakIast, Banquet & Outside Catering).
. To exceed daily & monthly budget, iI not, met.
. Reaching goals oI the organization's level oI service with a strong work attitude.
Arthur Lim are 1 recomandare (1 coleg) inclusiv:
O de gradul 3 Eric T., Sales Manager, Club Chinois Pte Ltd
ssstant Banquet Manager
Marna Mandarn Sngapore
Hospitality industry
May 2003 May 2005 (2 years 1 month)
. Running Iull operation oI wedding events.
. Attending daily operation meetings.
. Planning oI weekly roaster.
. Requisition oI over time pay Ior Iull-time staIIs.
. Motivating and Counseling oI staIIs.
. Conducting pre-event brieIings Ior all staIIs.
. Ensuring that guests' needs are met.
. Providing butler service Ior wedding couples during the banquet.
. Conducting trainings like service operation, beverage, supervisory, table set-up and napkin Iolding Ior; . Ensuring all set-ups is
being completed at least one hour beIore event.
. Ensuring all stocks is being requisite weekly.



Strong Background in:
Food and beverage management
EIIective leadership skills
Hotel and restaurants opening experience
EIIective trainer: Iood & beverage and management development
SOP and manuals development and implementation
Good computer skills and soItware knowledge
International experience: North America, Europe, Cruise Lines
Team building and staII motivation with great communication and excellent guest service skills.
Specalzàr
Management oI the all Iinancial aspects oI a Iood and beverage operation, expense reduction and revenue growth.
Committed to continuous quality improvements.
SpecialtiesMulti units` operations, incl. banquets
Manage operating budget, revenue & expenses.
Inventory maintenance, portion, waste & cost control
Good wine, spirits, beers and cocktails knowledge.
Developed and revised SOPs, manuals & training programs.
Hotel & restaurants opening experience.
Experiená
Owner
DeMatta Hosptalty Consultng
Hospitality industry
2007 Present (4 years) Bucharest, Romania
The company provides assistance in all hotel/bar/events related Iields, Irom Purchasing to Finance, Irom Rooms Division to
Maintenance, Irom Security to Food & Beverage.

Hotel Consulting
~Bar & Restaurant Consulting
~Mystery Shopping
~Finance & Purchasing
~Feasibility & Impact Studies
~Administrative Consulting

Hotels
~Bars & Restaurants
~Cruise Industry
~Spa & Health Clubs
~Events

Training
~Open Positions & Apply
~Job OIIers
~Hotels & Hospitality
~Cruise & River Ships


StaII Leasing
~Catering Consulting
~Recruitment & Head Hunting
~Open Positions & Apply
#ecomanda activitatea desIáuratá de Laurentiu Mata-Tanasela DeMatta Hospitality Consulting
Project Manager - %ranng & Coachng
SC %rotter Management S#L
Hospitality industry
December 2010 March 2011 (4 months)
Laurentiu Mata-Tanase are 3 recomandári (2 colegi, 1 client) inclusiv:
O de gradul 2 Loredana Negoita, Assistant Controller, SC TROTTER PRIM- City Grill Restaurants
O de gradul 2 Dragos Petrescu, Owner, City Grill
#ecomanda activitatea desIáuratá de Laurentiu Mata-Tanasela SC Trotter Management SRL
Food and Beverage Manager
Contnental Hotels
Privately Held; Hospitality industry
March 2009 October 2010 (1 year 8 months)
Pre-opening and Iull operational activities Ior F&B Department at GHC 5 star boutique hotel. ( www.grandhotelcontinental.ro)

~1 Uperscale Fine Dining with capacity oI 65 seats
~1 Bistro with capacity oI 54 seats
~1 English Club with capacity oI 24 seats
~1 Terrace with capacity oI 60 seats
~1 Pastries Shop
~6 Room Ior ConIerece & Events with capacity oI 200 seats
~Room Service

As a Manager oI Food & Beverage I am responsible Ior the short and long term planning and the management oI the Iood &
beverage operations in the Iront and back oI house in order to achieve customer satisIaction and quality service while meeting /
exceeding Iinancial goals. My role involves managing and achieving oI proIit and quality Ior all Iood & beverage operations in
the hotel, including restaurants, catering and banquet operations, and will include key responsibilities such as:

~Maintain standards oI Iood & beverage quality and guest service quality
~Coach, train and manage employees within the hotel's organization structure
~Achieve budgeted revenues & expenses and maximize proIitability related to the Iood & beverage department
~Establish systems which monitor the achievement oI departmental goals
~Contribute to the proIitability and guest satisIaction perception oI other hotel departments
~Implement & maintain local and national sales / marketing programs
~Increase level oI guest satisIaction by delivering oI an improved product through employee development, job engineering and
quality image
~Ensure compliance with business operations and legal regulations
Market the Iood & beverage outlets, develop and manage the implementation oI menus, package deals, promotions, displays,
decorations and presentation within corporate guidelines to meet / exceed sales and Iinancial goals and objectives
~Implement & manage all company programs to ensure compliance with SOP's
Laurentiu Mata-Tanase are 10 recomandári (1 administrator, 2 rapoarte, 7 colegi) inclusiv:
O de gradul 2 Sorin Enoiu, Shift Leader, Novotel Bucharest
O de gradul 2 AshraI Fathy, Food and Beverage Manager, Continental hotels romania
#ecomanda activitatea desIáuratá de Laurentiu Mata-Tanasela Continental Hotels
Food and Beverage Manager
Platnum Casno
Entertainment industry
July 2007 June 2008 (1 year)
My main project was to improve the Iood and beverage quality standards in Platinum Casino - no.1 casino in Bucharest market.
#ecomanda activitatea desIáuratá de Laurentiu Mata-Tanasela Platinum Casino
Food and Beverage Manager
Hotel Novotel Cty Centre, ccor Hotels, Bucharest, #omana
Hospitality industry
February 2006 June 2007 (1 year 5 months)
Part oI the pre-opening management team Ior the Iirst Novotel Hotel in Romania. In charge oI all Food & Beverage operation,
including:\

~Main restaurant with capacity oI 90 seats
~Terrace with capacity oI 65 seats
~Main Loby bar with capacity oI 32 seats
~Minibar service
~Room service
~Business center & banquet Iacilities with 450 seats capacity ( 5 rooms).

Menu developement
F&B Strategy
Hire, train and manage 65 staII
Revenue & expenses budget
Manuals & training programs
Waste & cost control
Laurentiu Mata-Tanase are 7 recomandári (7 colegi) inclusiv:
O de gradul 2 Alina Fugaciu, Sales Manager, Novotel Bucarest City Centre
O de gradul 1 Catalin SteIan, Purchasing manager at Hotel Novotel Bucarest, Accor Hotels Romania Srl
#ecomanda activitatea desIáuratá de Laurentiu Mata-Tanasela Hotel Novotel City Centre, Accor Hotels, Bucharest, Romania
Water,Head Water
Prncess Cruses
Public Company; CCL; Leisure, Travel & Tourism industry
May 1998 October 2003 (5 years 6 months)
Provide the top service to all passengers during their meals. Manage, organize, direct and supervise dining activities on the main
dining room. Primary role and responsibilities include employing all procedures and set standards, utilizing modern principles as
well as technological innovations, to ensure high standards are achieved and maintained within standards limitations, covering all
practices, procedures, training and guest satisIaction levels.
#ecomanda activitatea desIáuratá de Laurentiu Mata-Tanasela Princess Cruises

088 2.943414:90990.3//0.020394190.03:0749  422990/94.8.3/ 249.0 110.9.908.0452039 $ !.::2/083 0.039.. 44/890307 .43897:.70.3/30    .0.9.943 39:8.3/-0.4.3/44/.097.30/ 011.2202-078390700. -.020398 W3.425:90788.4.9110.3/2.050703.088  .7 24398  #085438-908 W8889.34:9098 .02039-.33/0.89.3..247   $9743.0//0.045203900/8.8/0.:/98 ..3.4908$   !7.0  !04500.490/94-:830888:.20942.8 97..943 05038070/:.0 574..8  '07.92574.3/8419.3.490.03  .7/473.3/.390.39845033050703.74:3/ 44/....5503  0.0452039 4.489.33 0.3/3/.7 8.3.89.93/:897 ::89  .8340/0  %7.:.04507.11249.43974 44/30 85798 -0078.36:098 .9.3/0.0 4.0450/..70340/0 39073..3/.4393:4:86:.8 8.0. /0./078588 #08479./-0.390.0039:089807.  50394.03:0 3..0 547943 ..88 .3.00395045088 039:8.:77.82   0. $  4393039.07147.05943.9..  0.850.3/7089.8974.489.3.:7.250 -00./0785$90 !.880993 /00.9.0452039.9438 8:507.07..9008  W70.890 .0 249.94388902 !89.28     .2202-078574/:.04507 $:55479.3.07.07 4397407 507. 3.33 /0.3/2094/.3/0....3/708:9 /7.3.97085438-0147/.074190.039472.9841.3//70.70.3.3.0908.3/705479940307.0     W!740.943.80/70.422:3.943  0.5574.90/ /0907230/..2-:/3.9%07!071472.3/843 .071479003970490.0  W439743904507.02.3/-0.943.70.0974:97.08705479 144/.943./-0.3903.3/3944097.79.144/.02039 110.0452039897.3/249.9438 3.0/:0/  W.990394394/09.$970398 542.447/3.2094/84197.0938.947$09.3/0.07..230.943.93-:/09 70.943.250  ..422:3.74:3/  .9./:..0.9.g7 $50.335747.3/70.3/70.0794 74:58.03:0 0503808  3.4507.8438%.04507.3..8.9.-47..3:.843 .020398  $50.79.4.947  47.3/89..80/$ !8 2.9. 3/0503/039 4250903990.900/4859.3/2.9.9. %0.943.4898 !  -:/09.89 :7450 .5574.071472502039330.3:..39.80/57419-  W!740.897434254845147.9.39.00..3/. .31479000...307144/ -0.7/8 39073.5.3/2502039..908 :9:398 4507.3.3.02039/0.13.0 44/49.89 :7450 47917.9.3.733904708 3897:.3.3/843.3.943 44/..943970.9232:20..3/ 574198  .943.02%0.947  0..

943":089433.724398   43901 8#0.114-.3.94390.$9. 24-/:908.8098:5507814797.!.3/0.3/3080#089.4:  8830/94-07089..0389.07.:.390-.42203/.43.$9.0/05.79.1F .9   472:.3944/.3/90205.7:92039.392.9438  $:507..7 ! 80.392.943803:  #0147230807089.03/478   !740.4: 30..3/4.08.70419079.08  #089.70.943  44/.3/.:9.9!:/43$.73 7039.3/10  3080 507.88   489088..36:090.425.//9439490490 897:.89 ..114-08.3/97.3/9.704190'!-.39$2:.93.1F94/4570 45033.7   24398    .943.39..3/800.904:909850.39 .8 $2:...0.0713 89473.3/923414:98/0.3/.05930807089.36:09.3..7/ 507.7:92039.90944503::.:7.3:.1.70/-04  .8098:5507814797. !:-.36:09 507.830  $579 .3:.39.80907089.7/ 507.07.8  $9.:7..3.02039  44/203: /7389 .43.3/.3..3.900/4859.33 8.70414044/ 0.0/:70 $ ! .36:093  4 4507..8347/078 5:7.93!74.943841.3.9438  %49.:7.34859.33 8:.83 70.0/:70   479422:3.75943   :909 $ 4507. 507.354.3/.49074:5 !:-.93/:897 :  ::89  0.8832039 4:90947.4839.07 94347//0 !7.03947/071472.3$.8347/078 5:7.3970.943   31403088 ! $ 809:5.08.5. !:-.83  .36:0935.88#0.1.3.7/33.3/.94306:520398 5:7.3.3/2502039390.9070.83$90.903904503341909407.9438...0813.07.090407084793.37 .1F. 4:909   $09:590.94741 9413.0.33  8:.4./:.36:098.9073$.39 .74:5  .36:09%020!.:7.$.3.1.9340/0  3.:7.93.11.07 3080 .93/:897 :30  .3 5.:/3 5.:7.079.089...-47..8889.3/800.943  039079.3.93/:897 57  :30  0.7920394507...3:.90/574/:.94385-09003807.483.08  0//35.:7.393$.:7.08.07 !:/43$.83.8   $9.3/33203:  3.3 !   $9.43899:9090 0307.3.:574421473/.9 .37 .0..3.47.943.3/.3/203:   3..3:.70  $9.3/0.9:73.11.07.7809:5   3.. $9.425480-.724398  %45.090 .083.02039 7.33412//02.079.830 $579 ..9   3.3/.9438 .36:09   70.32039.11807.425. 2.07 007/03$0$.3/4507.907.3/.3/490770..7093!.   #089.3.089.936:52039 303 '6:52039 5:7.0308001  .1F.706:7020398.7:92039.9 90!:3.3/8443   8889 %7.7/97.3/4.34859.0805.7908    $ 24.0/:708 809 :5850. 41 4:80807.3/::.93!74.7/03 .7894.7/03.9306:52039 /0..:7.4.94306:520395:7..3/3907.4310703.089.39.03  $07.059 850.79089020.07.93/:897 $05902-07  :30  0.014574.413080#089.7 ! 80   1470.483 45033.37 .03:0  047.$ !1473080#089.425.0/:70 $ ! ..708:22.3/8443   %4.0713 89473.439743904507.3/.073.30794.3 %4859..0/:0 489088..:7. $9.83 .3/574.7 24398  !70 45033$9.88#0.7/ 507.3/.07.79  $9.3:.3.11.704190  $  507.3/.1F  #04.88#0.7/03.11  3080#089.0    .9438.909.4507..11.943%..0.3/574/:..7/ 507.3/70.3/080   8889$.79203994.43899:9090 0307..93.08 200935.

9438  $9.309090.$.:/3.3/8 $:55078 !07298.7!:7.0:/098 #0.3/4503341..94306:5203985. 507.36:09.7 09.9031472.3/7:33390$.230.3/.3.  24398  30/333080#089.-.02039   :9094507...079.07.94-07 57  0.5.9.03947   :909%7.93.0.3/!74249437054798 8889.3/3.4906:0 %'   /23897.   3.0.8.02039  .   489439743  490.078 430 .02039   .3.07.307 $07.:9341574249438   507.3.3..80 190490474:9098.:7.70.9.   317.2  8889.809.059   /23897.3/33. .709305.-.41 :0898 31472.7/940.083/:897 ::89  .93/:897 :  :  0.8078   0.39.4310703.307 $07.3 089073 5039.792039 89. 9490:0898 4:/:5/.943   :909%7..3994900.7 09.390.25438$54798.3.307 $07.9439490490/.3.11  !70 45033.:93  0.470311.0.-.3/.1F. 00    :9094507.9436:5203985:7..33 $07.792039944390490570 4503390.07.99$.3/8202-078 43/3374428    .3./3078  %0.9 $.943.2 942.11%7..943!..0489439743  /23897.090 /.89033950784341 /05. 4859.4: .39 9.08889.36:09 .0842057424943 4:/.39.33  !...7.8043.0 3.07  #085438-0147 89470 -0.70.3.94741.39.94741   #:08 #0:.943  489.1F ::.94306:5203985. .:9.3/.7 8.0 30 4.9.03947  %0.0$8 $9..0.438893412.3/2.94306:52039   489.7041.3//789470  0.9438 $07.7442  5.07 .20.72439   3.:7.3.0 30 4.7 %.   :089.03:0..11%7.748$8902 09.3/3.7041 :089/.7/4709.089470.3/::.3/$9473  .7824398  .8  44/ 0.20.07.   888901$90.9 .: $.77499$.048943974  70.70.885479 4397.3/2.9438 44/.9438 8889.3.07..9.39 8.78 !071472..7/8 507. 57.93/:897 .3:.3.0!0729 !.704--4:30 . !740.07 $.0 30 4.11   $9.341439!7424943 0.#089.07 7.77.0380809.39 44/ 0.3.3..4703%02547.3.44:./07 44/.3/70..3/0.43".07..7 507.9.0343.4:.80 ./0741!&  8 .3943080.:7.88 ! $88902809 :5.75479:89428 09.  0202-0794807.83.9.!.83.943 70.881904:9094507.4.333 00.08889. 507.333 89.07.   490.:830.07.3/.7#08/0!0729 :9:7.3/8470311..90/3374428.3/4.3.0489439743   :909%7.0.08 .3/.9. .07 .36:09370.0#089.   /23897.4 4859.83.709.  . :70.0:0:.78 .90.0 .943..

4.78  70.3/4:38034189.39.3/.3.9397.36:09.3.907089.93/:897 .039-70138147./:$90.88898.8147574/:..0/390809 :54190 .9.84341!740.843 8$ !8.3.3343..94741  %0#9.07.94343147907490  %457454809079574/:.80  47.0398  %4..1.7941!70 5033%0.93/:897 $05902-07  $05902-07  0.-4:78   .9.34..9438.3.3..089.8419047.3/:73570 450335..80  %44.73$3.5314/3147 38:73.3.  .36:09  43/:.3/809934190-./:7.36:0914478 4:9098  !.118  49.3147300.0 8:507.:8942.02039290/.3/30411.3/3/70.0/.4:508/:7390-.333410074../:$90.3/.001 %0#9 .42.3.. /07.3/3/70.-0809 :5.70209  !74.7070.07 70.0398  9903/3/.078001:4507.041807.034507.98:507. /07.2439-.72439  !.36:09  :98/0.709 1349 209  #0.98:507.9949079..782439  #:3331:4507.  0.9:0898 300/8.  57  0.0/390.9940.09.8974347.93/:897 57  $05902-07  0.3247057.2  #054798/70.3/2.8:.3/4:38034189.01470//3.943 80.118  $0993:541.3/3.8147850.7943 $.477403908:.93...4809  43 $ 89/:73570 450335.8907  #06:8943414..93570 0.34..0303 8889.:8.704197.39 70.943841904:909 #089.9073  %40.0  70.8419047.70 .041807..98  $4:7.:7.2.398  507.%0#9 .93/:897 .33147.3/8474423.3.0398 3574.89.039  43/:./330/0.42.07 :-348 %:3474:5 4859.89 .07.3.0.1197.:9.843410254008  478./3-:907807.3/g7 .39.:  03983. 2439-:/09 1349 209  #0.809 :588 .078.943841 4:9098  79:72.3/70./41.94744/ 0.0.09.84341.943200938  !.98:507.079205.3002540083 /:73!70 5033!.73.39.4507.-7.04507.8974347.7943$0303 O O $0347!740..% $.7041 $ 70.3.118  38:739.3970.1471: 92089..93.7:92039  3.3970.98:507.07 .88  49.0 0.:7.08889.3.08.07.07.07 :0730 4859.40 3.943 -0.94744/ 0.7943490 $0303 4859.724398  70.07 :-348!909/ O 8889.843410254008 3.00/24398..5470 4859.7070.847 9.98:507..118  43/:.3. /07.3/3/70.9389.:/08490.80  3..0881:450334190490  %44.:8.423:5930/0.07.:9..943410//30.943 80.4:9.98:507.999:/0  4389.999:/0  79:72.00//.4.84341.:/3.48098889.40 3.3380807.843410254008  %40.

43974 44/30 85798 -0078.489.04507.0 110. :7450 7:80308 %0.3.9.2-:/3..02039 110.3903.70340/0 39073.020398  $50.3574.07.80/$ !8 2.93-:/09 70.0479207..850.9438:93 4859.0039:089807.0  50703 g 307 0.943 05038070/:.425:90788.425090/.3/2502039..039  38:73.3/0.3:.9.3.3/.8889.74:3/3 44/.3/2.490.3/-0.92574.3.425.0452039 $ !..943.4859.99.4.3.335747.890 .894.3.g7 .039472.307144/ -0.050703.9841.0.02039/0.8 97.90. %0.943970.04507.3/70.3/2.097.3/7089.7089 #42.9.03.908:9:398 4507.11249.3:.07...00.422:3.9438 3.3. -.144/.0450/..28  490 7089.88-03706:89000     $9743.3.0452039.03:0749  422990/94.4393:4:86:.943.3.8340/0  0./078588 490..3/70.-03.:7.78 :.943 44/.894304:7-014700..020394190.3/89.03:0 0503808  3.3/-0.8/0.3/8419.36:098 .93/:897   !708039 0.02.:7./08.07..088  $50.0 547943 .943.9.13.39845033050703.39845033050703.

-.7.

.9:-8 =.39438:93 =8907$4553 =3.07$58  .90/10/8 1742!:7.0398  %7..9.3903.78 #089.0   490438:93 =.3.84394 ..33 = 503!489438 55 =4- 11078 =4908 4859.039870.3.:7.83 =0.:799444/ 0.7 #089.83943.0 1742$0.0.0 1742#4428.8-9 25.0 !:7.0438:93  4908 =.9 =7:80 #.07.:7.3.9$9:/08 =/23897.398 =7:803/:897 =$5. 0.

80.9.3/g7 .9.3.98 =38:-9.9.3..9.90.94180.7-4:96:0490   7..99.0020093..3/490.414:80347/0794.7.943839017439../:7.3/0..0 . 8889.3./081g :7. ...049.989. $9.3.98 =#442$07.90.04507.3.07 4393039.94180.5.3/.83 =.3 $%749907.33 4.42.7.:7039:. /07.4908 !7.3/6:..3/902..7:92039 0.0.93/:897 .3.07.0.110. %.3.:8.07.93/:897 0.9.941 80.:8942078.:7.02039$# 44/. 74   =&5078. %.9073438:93 =#0..0./081g :7.:  307 97 #0.  24398  O O ..98 =%077.0.07.4859.9438:93 !740.02-07   .3.40 .3/4390725.792039....0./:470/..398 /07.941 80.02039$# 4859.94180.3/.039 3.9.0  8.27085438-0147908479.943.3/1:4507..3.7070.09.$%749907.   .394397407 $%# %%#!# 97#089.9...724398  !70 45033.4393039..074144/ 0.5.943..9.3.98 =89749.900/4859.80.981.9g/0..42.80.908147 05.03989.:7039:.5.42.030339.3/-.9.9807..:7039:.020394190144/  -0.5.89708$45 =#442147431070.9g/0.94-07   0.98 =!.5..48!09708..07 %7./:393 = 503!489438 55 #0. .333. %.

792039 =89.8 7403.0203941/05..39.3/:089807.8 =4397-:90949057419.:7..943897:.3/2..24394790.9073.943507.:/37089.943.3.4.07..3/-.06:.9147.39.7920398 =2502039 2.0/05.0.3..3/3. 97.2057419..9:70 =.04507.4.8  =.398 .8.082.792039.-8889028..389.0.4.9.08.3.-9..07.90/9490144/ -0..06:.36:094507.7/841144/ -0.94383 90490 3.3/.144/ -0.34.3/.3/2. 0.07.9438 .05943414907490/05.3.3.3/:0898.9 =4.0.0-:/090/70.34157419.002540089390490 847..-970.03:08 0503808.00/313.3/3.3.981.3/6:.:/007085438-9088:.

.07341.943-/0.9438 .0/0..47.70.9974:025400/0.425.92.3.90:/0308942009.70:.045.3/ 6:.70990144/ -0.8  /0.32574.8 574249438 /85.07.981.3/2..09-:830884507.0 =38:70.28 =3.94393.9438.2.94341203:8 5.041:0898.9438.3/0.70935747.3/5708039.0/574/:.04:9098 /0.0452039 4-0330073.0902502039.47547.800.3.

3/..0.320393/:897 :  :30  0.8942574.70892.709  .3.35747.:7039:..9.3.425. %.3. .4393039.9.3/-0.9.4908742..06:.989.3/0.35740..93:2.08 =2502039 2.9.70 70.425../07 4.3.9 44/.:8.42.3/.7/83!..54.80.7  2.08.1.93:2.3.2894038:70.7089 /07./:$47334: $190.07 !.90.490:.0.09$ ! 8 .07.:7039:.00/8.4.07 4393039.834 34 ./:87.9.3/13.947 7.9.40 3.4908 O O 44/.3/4-0.07.0.07.3.8.0.8343:. #0.3. /07. %.42.834 39079.790 .9g/0./081g :7.3.3/g7 .3/0.80./23897.090144/.

0887:808   .7089 #42.941 80. %.073.3/0.04507.5.34--.490903970 .9g/0.890 .907 !73..0 =#442807.90 70 97. %.3.0.832.03:0 0503808-:/09 .3 !:7.:8.8 .36:091..0/:708 97.3/.508.07 4.07.08  #0.07 4904.3/80989.04502039  $97.79..9.3. 3.490903970 .7089 #42.09.794190570 450332..98 =%077. %.:7039:.:7039:.90.0/...94180.3/:0898.07..3.9438 94038:7089.3/.094.5.335747.3/./081g :7.3.3.42.3/8:507.9.3.0 %4:7823/:897 .94180...9089 80.94904.44/ 0..:./:3.93/:897 0-7:.07.3/.425..3.3.3.43974 . ./081g :7..28 .3:.3.7/829..0 47.3/g7 ../.30/9389.9.7740..9.$7 #0.7089903970 /07.7/8.3.0/:708. O O ..3..9.5..9. 57..:/002543.: $..3/.9430.#0..80.3/7085438-9083.489.11 #0.9.334./:.21479017894..7089 .7824398  !74.40 3.9.:/3  =.9g/0.4.9.907 0.5..4904..!73.98 =3-.474908 :.93:2.98 =.39.80.8803078/:7390720.3$901.8 0.80/33.3.42.0 =:83088. .!..7070.:7039:.:7.089.98.9.03907 -.90.890./081g :7.9.9.490:. 4859..33.08 574.9 74428   03:/0.4904903#42.3/2..3.3.. .42.37089.834 44/../090945807.80.9.7  :30  0.474908#42.90.08.42..474908 :.5.0.  .9.30 /70.344.7807.3 /337442 !72.. /07.724398  !.0887:808 !:-...7041.490:.7/8 :9324/073573.308:70 %7.3/.70.:7039:.399.3/2.9g/0. %.80.90843902.943  3.8 97.574.981.9438 .0203990.94-07  0.

Sign up to vote on this title
UsefulNot useful