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• Airline mess - what a journey

  - by Mike Dietrich

  What a day, what a journey ... Flew this noon from Munich to Zuerich for catch my ongoing flight to San Francisco with Swiss. And that day did start very well as Lufthansa messed up the connection flight by 42 minutes for a 35 minute flight. And as I was obviously the only passenger connection to San Francisco nobody picked me up at the airplane to bring me directly to my connection as Swiss did for the 8 passengers connection to Miami. So I missed my flight. What a start - and many thanks to Lufthansa. I was not the only one missing a connection as Lufthansa/Swiss had canceled the flight before due to "technical problems". In Zuerich Swiss did rebook me via Frankfurt with Lufthansa to board a United Airlines flight to San Francisco. "Ouch" I thought. I had my share of experience with United already as they've messed up my luggage on the way to San Francisco some years ago and it took them five (!!!) days to fly my bag over and deliver it. But actually it was the only option today. So I said "Yes". A big mistake as I've learned later on. The Frankfurt flight was delayed as well "due to a late incoming aircraft". But there was plenty of time. And I went to the Swiss counter at the gate and let them check if my baggage is on that flight to Frankfurt. They've said "Yes". Boarding the plane with a delay of 45 minutes (the typical Lufthansa delay these days) I spotted my Rimowa trolley right next to the plane on the airfield. So I was sure that it will be send to Frankfurt. In Frankfurt I went to the United counter once it did open - had to go through the passport check they do for US flights as well - and they've said "Yes, your luggage is with us". Well ... Arriving in San Francisco with just a bit of a some minutes delay and a very fast immigration procedure I saw the first bags with Priority tags getting pushed to the baggage claim - but mine was not there. I did wait ... and wait ... and wait. Well, thanks United, you did it again!!! I flew twice in the past years United Airlines - and in both cases they've messed up my luggage on the way to San Francisco. How lovely is that ... Now the real fun started again as the lady at the "Lost and Found" counter for luggage spotted my luggage in her system in Zuerich - and told me it's supposed to be sent with LH1191 to Frankfurt on Sept 27. But this was yesterday in Europe - it's already Sept 28 - and I saw my luggage in front of the airplane. So I'd suppose it's in Frankfurt already. But what could she do? Nothing but doing the awful paperwork. And "No Mr Dietrich, we don't call international numbers". Thank you, United. Next time I'll try to get a contract for a US land line in advance. They can't even tell you which plane will bring your luggage. It may be tomorrow with UA flight arriving around 4pm in SFO. I'm looking forward to some hours in the wonderful United Airlines call center waiting line. Last time I did spend 60-90 minutes every day until I got my luggage. If it takes again that long then OOW will be over by then. I love airline travel - and especially with United Airlines. And by the way ... they gave us these nice fancy packages during the flight:  That looks good - what's in that box??? Yes, really ... a bag of potato chips. Pure fat - very healthy.  I doubt that I'll ever fly United Airlines again!!!

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• The Sensemaking Spectrum for Business Analytics: Translating from Data to Business Through Analysis

  - by Joe Lamantia

  One of the most compelling outcomes of our strategic research efforts over the past several years is a growing vocabulary that articulates our cumulative understanding of the deep structure of the domains of discovery and business analytics. Modes are one example of the deep structure we’ve found.  After looking at discovery activities across a very wide range of industries, question types, business needs, and problem solving approaches, we've identified distinct and recurring kinds of sensemaking activity, independent of context.  We label these activities Modes: Explore, compare, and comprehend are three of the nine recognizable modes.  Modes describe *how* people go about realizing insights.  (Read more about the programmatic research and formal academic grounding and discussion of the modes here: https://www.researchgate.net/publication/235971352_A_Taxonomy_of_Enterprise_Search_and_Discovery) By analogy to languages, modes are the 'verbs' of discovery activity.  When applied to the practical questions of product strategy and development, the modes of discovery allow one to identify what kinds of analytical activity a product, platform, or solution needs to support across a spread of usage scenarios, and then make concrete and well-informed decisions about every aspect of the solution, from high-level capabilities, to which specific types of information visualizations better enable these scenarios for the types of data users will analyze. The modes are a powerful generative tool for product making, but if you've spent time with young children, or had a really bad hangover (or both at the same time...), you understand the difficult of communicating using only verbs.  So I'm happy to share that we've found traction on another facet of the deep structure of discovery and business analytics.  Continuing the language analogy, we've identified some of the ‘nouns’ in the language of discovery: specifically, the consistently recurring aspects of a business that people are looking for insight into.  We call these discovery Subjects, since they identify *what* people focus on during discovery efforts, rather than *how* they go about discovery as with the Modes. Defining the collection of Subjects people repeatedly focus on allows us to understand and articulate sense making needs and activity in more specific, consistent, and complete fashion.  In combination with the Modes, we can use Subjects to concretely identify and define scenarios that describe people’s analytical needs and goals.  For example, a scenario such as ‘Explore [a Mode] the attrition rates [a Measure, one type of Subject] of our largest customers [Entities, another type of Subject] clearly captures the nature of the activity — exploration of trends vs. deep analysis of underlying factors — and the central focus — attrition rates for customers above a certain set of size criteria — from which follow many of the specifics needed to address this scenario in terms of data, analytical tools, and methods. We can also use Subjects to translate effectively between the different perspectives that shape discovery efforts, reducing ambiguity and increasing impact on both sides the perspective divide.  For example, from the language of business, which often motivates analytical work by asking questions in business terms, to the perspective of analysis.  The question posed to a Data Scientist or analyst may be something like “Why are sales of our new kinds of potato chips to our largest customers fluctuating unexpectedly this year?” or “Where can innovate, by expanding our product portfolio to meet unmet needs?”.  Analysts translate questions and beliefs like these into one or more empirical discovery efforts that more formally and granularly indicate the plan, methods, tools, and desired outcomes of analysis.  From the perspective of analysis this second question might become, “Which customer needs of type ‘A', identified and measured in terms of ‘B’, that are not directly or indirectly addressed by any of our current products, offer 'X' potential for ‘Y' positive return on the investment ‘Z' required to launch a new offering, in time frame ‘W’?  And how do these compare to each other?”.  Translation also happens from the perspective of analysis to the perspective of data; in terms of availability, quality, completeness, format, volume, etc. By implication, we are proposing that most working organizations — small and large, for profit and non-profit, domestic and international, and in the majority of industries — can be described for analytical purposes using this collection of Subjects.  This is a bold claim, but simplified articulation of complexity is one of the primary goals of sensemaking frameworks such as this one.  (And, yes, this is in fact a framework for making sense of sensemaking as a category of activity - but we’re not considering the recursive aspects of this exercise at the moment.) Compellingly, we can place the collection of subjects on a single continuum — we call it the Sensemaking Spectrum — that simply and coherently illustrates some of the most important relationships between the different types of Subjects, and also illuminates several of the fundamental dynamics shaping business analytics as a domain.  As a corollary, the Sensemaking Spectrum also suggests innovation opportunities for products and services related to business analytics. The first illustration below shows Subjects arrayed along the Sensemaking Spectrum; the second illustration presents examples of each kind of Subject.  Subjects appear in colors ranging from blue to reddish-orange, reflecting their place along the Spectrum, which indicates whether a Subject addresses more the viewpoint of systems and data (Data centric and blue), or people (User centric and orange).  This axis is shown explicitly above the Spectrum.  Annotations suggest how Subjects align with the three significant perspectives of Data, Analysis, and Business that shape business analytics activity.  This rendering makes explicit the translation and bridging function of Analysts as a role, and analysis as an activity. Subjects are best understood as fuzzy categories [http://georgelakoff.files.wordpress.com/2011/01/hedges-a-study-in-meaning-criteria-and-the-logic-of-fuzzy-concepts-journal-of-philosophical-logic-2-lakoff-19731.pdf], rather than tightly defined buckets.  For each Subject, we suggest some of the most common examples: Entities may be physical things such as named products, or locations (a building, or a city); they could be Concepts, such as satisfaction; or they could be Relationships between entities, such as the variety of possible connections that define linkage in social networks.  Likewise, Events may indicate a time and place in the dictionary sense; or they may be Transactions involving named entities; or take the form of Signals, such as ‘some Measure had some value at some time’ - what many enterprises understand as alerts.   The central story of the Spectrum is that though consumers of analytical insights (represented here by the Business perspective) need to work in terms of Subjects that are directly meaningful to their perspective — such as Themes, Plans, and Goals — the working realities of data (condition, structure, availability, completeness, cost) and the changing nature of most discovery efforts make direct engagement with source data in this fashion impossible.  Accordingly, business analytics as a domain is structured around the fundamental assumption that sense making depends on analytical transformation of data.  Analytical activity incrementally synthesizes more complex and larger scope Subjects from data in its starting condition, accumulating insight (and value) by moving through a progression of stages in which increasingly meaningful Subjects are iteratively synthesized from the data, and recombined with other Subjects.  The end goal of  ‘laddering’ successive transformations is to enable sense making from the business perspective, rather than the analytical perspective.Synthesis through laddering is typically accomplished by specialized Analysts using dedicated tools and methods. Beginning with some motivating question such as seeking opportunities to increase the efficiency (a Theme) of fulfillment processes to reach some level of profitability by the end of the year (Plan), Analysts will iteratively wrangle and transform source data Records, Values and Attributes into recognizable Entities, such as Products, that can be combined with Measures or other data into the Events (shipment of orders) that indicate the workings of the business.  More complex Subjects (to the right of the Spectrum) are composed of or make reference to less complex Subjects: a business Process such as Fulfillment will include Activities such as confirming, packing, and then shipping orders.  These Activities occur within or are conducted by organizational units such as teams of staff or partner firms (Networks), composed of Entities which are structured via Relationships, such as supplier and buyer.  The fulfillment process will involve other types of Entities, such as the products or services the business provides.  The success of the fulfillment process overall may be judged according to a sophisticated operating efficiency Model, which includes tiered Measures of business activity and health for the transactions and activities included.  All of this may be interpreted through an understanding of the operational domain of the businesses supply chain (a Domain).   We'll discuss the Spectrum in more depth in succeeding posts.

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• Ingredient Substitutes while Baking

  - by Rekha

  In our normal cooking, we substitute the vegetables for the gravies we prepare. When we start baking, we look for a good recipe. At least one or two ingredient will be missing. We do not know where to substitute what to bring same output. So we finally drop the plan of baking. Again after a month, we get the interest in baking. Again one or two lack of ingredient and that’s it. We keep on doing this for months. When I was going through the cooking blogs, I came across a site with the Ingredient Substitutes for Baking: (*) is to indicate that this substitution is ideal from personal experience. Flour Substitutes ( For 1 cup of Flour) All Purpose Flour 1/2 cup white cake flour plus 1/2 cup whole wheat flour 1 cup self-rising flour (omit using salt and baking powder if the recipe calls for it since self raising flour has it already) 1 cup plus 2 tablespoons cake flour 1/2 cup (75 grams) whole wheat flour 7/8 cup (130 grams) rice flour (starch) (do not replace all of the flour with the rice flour) 7/8 cup whole wheat Bread Flour 1 cup all purpose flour 1 cup all purpose flour plus 1 teaspoon wheat gluten (*) Cake Flour Place 2 tbsp cornstarch in 1 cup and fill the rest up with All Purpose flour (*) 1 cup all purpose flour minus 2 tablespoons Pastry flour Place 2 tbsp cornstarch in 1 cup and fill the rest up with All Purpose flour Equal parts of All purpose flour plus cake flour (*) Self-rising Flour 1½ teaspoons of baking powder plus ½ teaspoon of salt plus 1 cup of all-purpose flour. Cornstarch (1 tbsp) 2 tablespoons all-purpose flour 1 tablespoon arrowroot 4 teaspoons quick-cooking tapioca 1 tablespoon potato starch or rice starch or flour Tapioca (1 tbsp) 1 – 1/2 tablespoons all-purpose flour Cornmeal (stone ground) polenta OR corn flour (gives baked goods a lighter texture) if using cornmeal for breading,crush corn chips in a blender until they have the consistency of cornmeal. maize meal Corn grits Sweeteners ( for Every 1 cup ) * * (HV) denotes Healthy Version for low fat or fat free substitution in Baking Light Brown Sugar 2 tablespoons molasses plus 1 cup of white sugar Dark Brown Sugar 3 tablespoons molasses plus 1 cup of white sugar Confectioner’s/Powdered Sugar Process 1 cup sugar plus 1 tablespoon cornstarch Corn Syrup 1 cup sugar plus 1/4 cup water 1 cup Golden Syrup 1 cup honey (may be little sweeter) 1 cup molasses Golden Syrup Combine two parts light corn syrup plus one part molasses 1/2 cup honey plus 1/2 cup corn syrup 1 cup maple syrup 1 cup corn syrup Honey 1- 1/4 cups sugar plus 1/4 cup water 3/4 cup maple syrup plus 1/2 cup granulated sugar 3/4 cup corn syrup plus 1/2 cup granulated sugar 3/4 cup light molasses plus 1/2 cup granulated white sugar 1 1/4 cups granulated white or brown sugar plus 1/4 cup additional liquid in recipe plus 1/2 teaspoon cream of tartar Maple Syrup 1 cup honey,thinned with water or fruit juice like apple 3/4 cup corn syrup plus 1/4 cup butter 1 cup Brown Rice Syrup 1 cup Brown sugar (in case of cereals) 1 cup light molasses (on pancakes, cereals etc) 1 cup granulated sugar for every 3/4 cup of maple syrup and increase liquid in the recipe by 3 tbsp for every cup of sugar.If baking soda is used, decrease the amount by 1/4 teaspoon per cup of sugar substituted, since sugar is less acidic than maple syrup Molasses 1 cup honey 1 cup dark corn syrup 1 cup maple syrup 3/4 cup brown sugar warmed and dissolved in 1/4 cup of liquid ( use this if taste of molasses is important in the baked good) Cocoa Powder (Natural, Unsweetened) 3 tablespoons (20 grams) Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or white vinegar 1 ounce (30 grams) unsweetened chocolate (reduce fat in recipe by 1 tablespoon) 3 tablespoons (20 grams) carob powder Semisweet baking chocolate (1 oz) 1 oz unsweetened baking chocolate plus 1 Tbsp sugar Unsweetened baking chocolate (1 oz ) 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine Semisweet chocolate chips (1 cup) 6 oz semisweet baking chocolate, chopped (Alternatively) For 1 cup of Semi sweet chocolate chips you can use : 6 tablespoons unsweetened cocoa powder, 7 tablespoons sugar ,1/4 cup fat (butter or oil) Leaveners and Diary * * (HV) denotes Healthy Version for low fat or fat free substitution in Baking Compressed Yeast (1 cake) 1 envelope or 2 teaspoons active dry yeast 1 packet (1/4 ounce) Active Dry yeast 1 cake fresh compressed yeast 1 tablespoon fast-rising active yeast Baking Powder (1 tsp) 1/3 teaspoon baking soda plus 1/2 teaspoon cream of tartar 1/2 teaspoon baking soda plus 1/2 cup buttermilk or plain yogurt 1/4 teaspoon baking soda plus 1/3 cup molasses. When using the substitutions that include liquid, reduce other liquid in recipe accordingly Baking Soda(1 tsp) 3 tsp Baking Powder ( and reduce the acidic ingredients in the recipe. Ex Instead of buttermilk add milk) 1 tsp potassium bicarbonate Ideal substitution – 2 tsp Baking powder and omit salt in recipe Cream of tartar (1 tsp) 1 teaspoon white vinegar 1 tsp lemon juice Notes from What’s Cooking America – If cream of tartar is used along with baking soda in a cake or cookie recipe, omit both and use baking powder instead. If it calls for baking soda and cream of tarter, just use baking powder.Normally, when cream of tartar is used in a cookie, it is used together with baking soda. The two of them combined work like double-acting baking powder. When substituting for cream of tartar, you must also substitute for the baking soda. If your recipe calls for baking soda and cream of tarter, just use baking powder. One teaspoon baking powder is equivalent to 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar. If there is additional baking soda that does not fit into the equation, simply add it to the batter. Buttermilk (1 cup) 1 tablespoon lemon juice or vinegar (white or cider) plus enough milk to make 1 cup (let stand 5-10 minutes) 1 cup plain or low fat yogurt 1 cup sour cream 1 cup water plus 1/4 cup buttermilk powder 1 cup milk plus 1 1/2 – 1 3/4 teaspoons cream of tartar Plain Yogurt (1 cup) 1 cup sour cream 1 cup buttermilk 1 cup crème fraiche 1 cup heavy whipping cream (35% butterfat) plus 1 tablespoon freshly squeezed lemon juice Whole Milk (1 cup) 1 cup fat free milk plus 1 tbsp unsaturated Oil like canola (HV) 1 cup low fat milk (HV) Heavy Cream (1 cup) 3/4 cup milk plus 1/3 cup melted butter.(whipping wont work) Sour Cream (1 cup) (pls refer also Substitutes for Fats in Baking below) 7/8 cup buttermilk or sour milk plus 3 tablespoons butter. 1 cup thickened yogurt plus 1 teaspoon baking soda. 3/4 cup sour milk plus 1/3 cup butter. 3/4 cup buttermilk plus 1/3 cup butter. Cooked sauces: 1 cup yogurt plus 1 tablespoon flour plus 2 teaspoons water. Cooked sauces: 1 cup evaporated milk plus 1 tablespoon vinegar or lemon juice. Let stand 5 minutes to thicken. Dips: 1 cup yogurt (drain through a cheesecloth-lined sieve for 30 minutes in the refrigerator for a thicker texture). Dips: 1 cup cottage cheese plus 1/4 cup yogurt or buttermilk, briefly whirled in a blender. Dips: 6 ounces cream cheese plus 3 tablespoons milk,briefly whirled in a blender. Lower fat: 1 cup low-fat cottage cheese plus 1 tablespoon lemon juice plus 2 tablespoons skim milk, whipped until smooth in a blender. Lower fat: 1 can chilled evaporated milk whipped with 1 teaspoon lemon juice. 1 cup plain yogurt plus 1 tablespoon cornstarch 1 cup plain nonfat yogurt Substitutes for Fats in Baking * * (HV) denoted Healthy Version for low fat or fat free substitution in Baking Butter (1 cup) 1 cup trans-free vegetable shortening 3/4 cups of vegetable oil (example. Canola oil) Fruit purees (example- applesauce, pureed prunes, baby-food fruits). Add it along with some vegetable oil and reduce any other sweeteners needed in the recipe since fruit purees are already sweet. 1 cup polyunsaturated margarine (HV) 3/4 cup polyunsaturated oil like safflower oil (HV) 1 cup mild olive oil (not extra virgin)(HV) Note: Butter creates the flakiness and the richness which an oil/purees cant provide. If you don’t want to compromise that much to taste, replace half the butter with the substitutions. Shortening(1 cup) 1 cup polyunsaturated margarine like Earth Balance or Smart Balance(HV) 1 cup + 2tbsp Butter ( better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) 1 cup + 2 tbsp Margarine (better tasting than shortening but more expensive; makes cookies less crunchy, bread crusts tougher) 1 Cup – 2tbsp Lard (Has cholesterol and a higher level of saturated fat) Oil equal amount of apple sauce stiffly beaten egg whites into batter equal parts mashed banana equal parts yogurt prune puree grated raw zucchini or seeds removed if cooked. Works well in quick breads/muffins/coffee cakes and does not alter taste pumpkin puree (if the recipe can handle the taste change) Low fat cottage cheese (use only half of the required fat in the recipe). Can give rubbery texture to the end result Silken Tofu – (use only half of the required fat in the recipe). Can give rubbery texture to the end result Equal parts of fruit juice Note: Fruit purees can alter the taste of the final product is used in large quantities. Cream Cheese (1 cup) 4 tbsps. margarine plus 1 cup low-fat cottage cheese – blended. Add few teaspoons of fat-free milk if needed (HV) Heavy Cream (1 cup) 1 cup evaporated skim milk (or full fat milk) 1/2 cup low fat Yogurt plus 1/2 low fat Cottage Cheese (HV) 1/2 cup Yogurt plus 1/2 Cottage Cheese Sour Cream (1 cup) 1 cup plain yogurt (HV) 3/4 cup buttermilk or plain yogurt plus 1/3 cup melted butter 1 cup crème fraiche 1 tablespoon lemon juice or vinegar plus enough whole milk to fill 1 cup (let stand 5-10 minutes) 1/2 cup low-fat cottage cheese plus 1/2 cup low-fat or nonfat yogurt (HV) 1 cup fat-free sour cream (HV) Note: How to Make Maple Syrup Substitute at home For 1 Cup Maple Syrup 1/2 cup granulated sugar 1 cup brown sugar, firmly packed 1 cup boiling water 1 teaspoon butter 1 teaspoon maple extract or vanilla extract Method In a heavy saucepan, place the granulated sugar and keep stirring until it melts and turns slightly brown. Alternatively in another pan, place brown sugar and water and bring to a boil without stirring. Now mix both the sugars and simmer in low heat until they come together as one thick syrup. Remove from heat, add butter and the extract. Use this in place of maple syrup. Store it in a fridge in an air tight container. Even though this was posted in their site long back, I found it helpful. So posting it for you. via chefinyou . cc image credit: flickr/zetrules

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• add an image in listview

  - by danish

  Hi I would like to add more images in my list view as this code below only displays image 1 and 2 continuously in each row. What I want to do is display a different image for each different row. Here is mycode below; Thanks for any help. I am not good at java please change the code where necessary and I can then refer to it. public class starters extends ListActivity { private static class EfficientAdapter extends BaseAdapter { private LayoutInflater mInflater; private Bitmap mIcon1; private Bitmap mIcon2; private Bitmap mIcon3; private Bitmap mIcon4; private Bitmap mIcon5; private Bitmap mIcon6; private Bitmap mIcon7; private Bitmap mIcon8; private Bitmap mIcon9; private Bitmap mIcon10; public EfficientAdapter(Context context) { // Cache the LayoutInflate to avoid asking for a new one each time. mInflater = LayoutInflater.from(context); // Icons bound to the rows. mIcon1 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters1); mIcon2 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters2); mIcon3 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters3); mIcon4 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters4); mIcon5 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters5); mIcon6 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters6); mIcon7 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters7); mIcon8 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters8); mIcon9 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters9); mIcon10 = BitmapFactory.decodeResource(context.getResources(), R.drawable.starters10); } public int getCount() { return DATA.length; } public Object getItem(int position) { return position; } public long getItemId(int position) { return position; } public View getView(int position, View convertView, ViewGroup parent) { // A ViewHolder keeps references to children views to avoid unneccessary calls // to findViewById() on each row. ViewHolder holder; // When convertView is not null, we can reuse it directly, there is no need // to reinflate it. We only inflate a new View when the convertView supplied // by ListView is null. if (convertView == null) { convertView = mInflater.inflate(R.layout.starters, null); // Creates a ViewHolder and store references to the two children views // we want to bind data to. holder = new ViewHolder(); holder.text = (TextView) convertView.findViewById(R.id.text01); holder.text = (TextView) convertView.findViewById(R.id.secondLine); holder.icon = (ImageView) convertView.findViewById(R.id.icon01); convertView.setTag(holder); } else { // Get the ViewHolder back to get fast access to the TextView // and the ImageView. holder = (ViewHolder) convertView.getTag(); } // Bind the data efficiently with the holder. holder.text.setText(DATA[position]); holder.icon.setImageBitmap((position & 1) ==1 ? mIcon1 : mIcon2); return convertView; } static class ViewHolder { TextView text; ImageView icon; } } @Override public void onCreate(Bundle savedInstanceState) { super.onCreate(savedInstanceState); setListAdapter(new EfficientAdapter(this)); } private static final String[] DATA = { "Original nachos", "Toasted chicken and cheese quesadillas", "Chicken, lime and coriander nachos", "Spicy bean and cheese quesadillas", "Tuna and corn quesadillas", "Cheesy bean and sweetcorn nachos", "Crispy chicken, avocado and lime salad", "Beef and baby corn tostada", "Spicy mexican rice with chicken and prawns", "Chilli potato boats"}; }

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• word wrap in tcpdf

  - by ChuckO

  I'm using tcpdf to creat a pdf version of the html table below. How do I word wrap the text in the cells? <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN"> <html> <head> <style type="text/css"> table.frm { width: 960px; Height:400px; margin-left: auto; margin-right: auto; border-width: 0px 0px 0px 0px; border-spacing: 0px; border-style: solid solid solid solid; border-color: gray gray gray gray; border-collapse: collapse; background-color: white; font-family: Verdana,Arial,Helvetica,sans-serif; font-size: 11px; } table.frm th { Width: 120px; border-width: 1px 1px 1px 1px; padding: 1px 1px 1px 1px; border-style: solid solid solid solid; border-collapse: collapse; border-color: gray gray gray gray; background-color: white; } table.frm td { width: 120px; height: 80px; vertical-align: top; border-width: 1px 1px 1px 1px; padding: 2px 2px 2px 2px; border-style: solid solid solid solid; border-collapse: collapse; border-color: gray gray gray gray; background-color: white; } </style> <title>Weekly Menu</title> </head> <body> <table class="frm"> <tr> <th align="center" colspan="8"><b>WEEKLY MENU</b></th> </tr> <tr> <th align="center" colspan="8"><b>Your Name Here</b></th> </tr> <tr> <th></th> <th>Monday</th> <th>Tuesday</th> <th>Wednesday</th> <th>Thursday</th> <th>Friday</th> <th>Saturday</th> <th>Sunday</th> </tr> <tr> <td><b>Breakfast</b></td> <td>Scrambled Eggs Black Coffee</td> <td>Vegetable Omelet Black Coffee</td> <td>2 slices Toast Black Coffee</td> <td>Cereal w/milk Black Coffee</td> <td>Orange Juice Black Coffee</td> <td>Cereal w/milk Black Coffee</td> <td>Pancakes w/syrup Black Coffee</td> </tr> <tr> <td><b>Lunch</b></td> <td>Tuna Salad Sandwich Diet Coke</td> <td>Greek Salad Black Coffee</td> <td></td> <td>Amer Cheese Sandwich Orange Juice</td> <td></td> <td></td> <td></td> </tr> <tr> <td><b>Dinner</b></td> <td>Burger Fried Onions Diet Coke</td> <td>Steak Fries Diet Sprite</td> <td></td> <td>Chicken Cutlet Baked Potato Peas</td> <td></td> <td></td> <td></td> </tr> <tr> <td><b>Snack</b></td> <td>Apple</td> <td>Orange</td> <td>Sm bag of chips</td> <td>Celery Sticks</td> <td></td> <td></td> <td></td> </tr> </table> </body> </html> This is the tcpdf code: $pdf = new TCPDF('Landscape', 'mm', '', true, 'UTF-8', false); $pdf->SetTitle('Weekly Menu'); $pdf->SetMargins(15, 7.5, 12.5); $pdf->SetAutoPageBreak(TRUE, PDF_MARGIN_BOTTOM); $pdf->SetPrintHeader(false); $pdf->SetPrintFooter(false); $pdf->AddPage(); $pdf->setFormDefaultProp(array('lineWidth'=>0, 'borderStyle'=>'dot', 'fillColor'=>array(235, 235, 255), 'strokeColor'=>array(255,255,250))); $pdf->SetFont('times', 'BU', 12); $pdf->cell(250, 8, 'Weekly Menu', 0, 1, 'C'); $pdf->cell(250, 8, $yourname, 0, 1, 'C'); $pdf->SetFont('times', '', 10); $cw=35; $ch=25; $pdf->SetXY(15,50); $pdf->cell(25,5,'',1,0,'L'); $pdf->cell($cw,5,$day1,1,0,'C'); $pdf->cell($cw,5,$day2,1,0,'C'); $pdf->cell($cw,5,$day3,1,0,'C'); $pdf->cell($cw,5,$day4,1,0,'C'); $pdf->cell($cw,5,$day5,1,0,'C'); $pdf->cell($cw,5,$day6,1,0,'C'); $pdf->cell($cw,5,$day7,1,1,'C'); $pdf->cell(25,$ch,'Breakfast',1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[0]->breakfast,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[1]->breakfast,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[2]->breakfast,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[3]->breakfast,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[4]->breakfast,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[5]->breakfast,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[6]->breakfast,1,1,'L',0,0,false,'','T'); $pdf->cell(25,$ch,'Lunch',1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[0]->lunch,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[1]->lunch,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[2]->lunch,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[3]->lunch,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[4]->lunch,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[5]->lunch,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[6]->lunch,1,1,'L',0,0,false,'','T'); $pdf->cell(25,$ch,'Dinner',1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[0]->dinner,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[1]->dinner,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[2]->dinner,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[3]->dinner,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[4]->dinner,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[5]->dinner,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[6]->dinner,1,1,'L',0,0,false,'','T'); $pdf->cell(25,$ch,'Snack',1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[0]->snack,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[1]->snack,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[2]->snack,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[3]->snack,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[4]->snack,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[5]->snack,1,0,'L',0,0,false,'','T'); $pdf->cell($cw,$ch,$record[6]->snack,1,1,'L',0,0,false,'','T'); EOD;

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