Abstracts - faqs.org

Abstracts

Business, international

Search abstracts:
Abstracts » Business, international

Portuguese escudo: newcomer at the top of the EMS

Article Abstract:

The Portuguese escudo (Esc) officially became a member of the European Monetary System (EMS) on Apr 5, 1992. Its entry into the market was marked by the currency's rapid rise to its ceiling just a few hours after the market's opening, such that it easily passed through Esc242/European currency units (Ecus). Upon first-day market closing, the escudo was second only to the peseta in reference to Ecu parity. This turnout reflects the remarkable performance of the escudo in the currency market during the three month period and its rating as the strongest international currency for the given period. The Portuguese have given preference to a six percent permitted fluctuation margin around central parities over the 2.25% margins by which other EMS currencies, also by their own choosing, are bound.

Publisher: Economist Intelligence Unit N.A. Incorporated
Publication Name: Multinational Business
Subject: Business, international
ISSN: 0300-3922
Year: 1992
Economic aspects, Prices and rates, European Monetary System, Escudo (Portugal)

User Contributions:

Comment about this article or add new information about this topic:

CAPTCHA


Anton Mosimann: Swiss culinary king

Article Abstract:

Renowned master chef Anton Mossimon was born in Solothurn, Switzerland on Feb 23, 1947. His career started in the Palace Hotels of his country. By 1966, his skills became recognized when he was recruited by the Queen Elizabeth Hotel in Montreal. In 1975, he was appointed 'Maitre Chef de Cuisine' of the Dorchester Hotel in London. His notable achievement is the development of 'Cuisine Naturelle,' a cooking style which features tasty foods containing lesser calories.

Author: Fareri, Yocasta
Publisher: Swiss News
Publication Name: SwissWORLD
Subject: Business, international
ISSN:
Year: 1999
United States, Public affairs, Vocational schools, not elsewhere classified, Culinary Institutes, Technical and Trade Schools, Methods, Cooking, Educational services industry, Appreciation, Cooks, Salad dressings, Cookery (Salad dressing), Cooking schools, Cookery, Swiss, Swiss cooking, Mosimann, Anton

User Contributions:

Comment about this article or add new information about this topic:

CAPTCHA


Similar abstracts:
  • Abstracts: Method for evaluating the strength of retarding steps on marshalling yard hump. Evaluating the performance of professional golfers on the PGA, LPGA and SPGA tours
  • Abstracts: The fetus is father of the man. The Star Wars rule of clusters. The father of invention
  • Abstracts: Product review: space frames reached the peak of popularity in the 1970s but are less popular today. part 2
  • Abstracts: The origin of the stretch-limo. Cashing in on the stressed out. Stretch a leg
  • Abstracts: Recycling and market power: a more general model and re-evaluation of the evidence. Employment growth, incumbents and entrants: evidence from Germany
This website is not affiliated with document authors or copyright owners. This page is provided for informational purposes only. Unintentional errors are possible.
Some parts © 2025 Advameg, Inc.