...Kitchen and Dietetics The kitchen of the Holy Spirit Hospital includes the main kitchen for IPD patients, staff canteen and dietary department. There is a canteen located on the first floor. It is outsourced and not included in the department. It is for visitors. Location- The kitchen is located on the ground floor of the hospital on the east side near the personnel department and the A deluxe ward. Organizational structure and reporting system- Kitchen and dietary in charge is Mrs. Ann D’souza. She is one of the senior dieticians and catering manager and has been working in the hospital since 16 years. She reports to Assistant Executive Director Sister Pushpa. There are on all 4 dieticians. 2 are senior dieticians and 2 junior dieticians. Total kitchen staffs are 35 in number. Duty timings and shifts- |Timings |Dieticians |Number of people | |6 am- 2 pm |Senior |2 | |8 am- 4 pm |Junior |2 | Shift timings for staff- 4. 30 am- 12.30 pm 6 am- 2 pm 8 am- 4 pm 9.30 am- 5.30 pm 10 am- 6 pm 12.30 pm- 8.30 pm Structure layout and size of department- Layout of kitchen |To ...
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...2013 – 2014 1 MAKOTO DIY SUSHI JAPANESE RESTAURANT ICMB 493 DIRECTED RESEARCH 5180385 Phupisit Smittinet 5280077 Sarinpat Jiraphongchaijul 5280089 Napat Punvawuthikrai 5280801 Pichaya Unchuleepradit 5280883 Tanasak Visessintop TABLE OF CONTENTS Page 6-7 8 9 10 10-11 11-14 15 15 17 18-22 18 18-19 19-22 23-24 25-29 25 26-29 30 31 32 33-34 35 35-36 36 37 38 39 40 41 42 43 I. Executive Summary EXECUTIVE SUMMARY II. General Description 2.1 COMPANY OVERVIEW 2.2 STRATEGIC PLAINNING 2.3 TRIPPLE BOTTOM LINE 2.4 CUSTOMER BENEFITS 2.5 STRENGTHS AND CORE COMPETENCIES 2.6 BUSINESS MODEL III. Market Plans 3.1 MARKET AUDIT a. MARKET SIZE AND MARKET SHARE b. MARKET TRENDS AND OPPORTUNITIES c. MARKET ENVIRONMENTAL ANALYSIS 3.2 SWOT ANALYSIS 3.3 MARKETING STRATEGIES a. TARGET MARKETS b. MARKETING MIX (4PS) 3.4 MARKETING IMPLEMENTATION 3.5 EVALUATION AND CONTROL IV. Operational Plans 4.1 LOCATION 4.2 LEGAL ENVIRONMENT 4.3 PERSONNEL 4.4 INVENTORY 4.5 SUPPLIERS V. Management and Organization ORGANIZATIONAL CHART a. JOB DESCRIPTION b. RESPONSIBILITIES MAPPING VI. Startup Expenses STARTUP EXPENSES TABLE OF CONTENTS 44 45-46 47 48 49 50-52 VII. Financial Plans 6.1 TWELVE-MONTH...
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...Prepared by Sofia for teknologi pengolahan nabati • cereals Wheat Rice Maize Barley Sorghum Oat • Pseudo cereals Buckwheat Quinoa Amaranth Characteristics of Cereals - Grain structure - Chemical composition - Physical characters • Pericarp - 5% of kernel - 6% protein, 2% ash, 20% cellulose, 0.5% fat and the remain is NSP • Seed coat; contains pigment • Endosperm (83%): aleuron layer and starchy endosperm • Germ (2.5-3.5%): protein (25%), sugar (18%), oil (16%) and ash Cell wall and endosperm of wheat Hard wheat cell wall soft wheat cell wall Hard wheat endosperm soft wheat endosperm Rice grain structure • The husk (palea lemma)= 20 % (16-28%) of rough rice weight • The brown rice contains pericarp 1 to 2 %, Aleurone and seed-coat 4 to 6 %, germ 1 %, scutellum 2 % and endosperm 90 to 91 % (Juliano, 1972) • More nutritious than white (milled) rice • Cooking time is longer than white rice Rice husk and starch granules Surface of rice husk Starch granules and protein bodies near aleurone layer Starch granules in the center • 4 main parts: bran/hull (pericarp, epidermis and seed coat), germ, endosperm and tip cap • Varied kernel color: yellow, white, red, blue, dark brown, purple • Hull = 5-6% and coated with a layer of wax • Germ = large, 10-14% • Endosperm has translucent (near aleurone) and opaque part ( near center) Corn Endosperm Opaque...
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...ESSAY Imagine we are walking on a crowded street in Japan; we could hardly differentiate a Japanese passerby from a Chinese passerby. An obvious reason fact for this is that both Japan and China mainland are within the same geographical area in which they are very much influenced by each other on their living lifestyles. Another reason for that is because Japanese and Chinese were interrelated in their history. In the first centuries A.D based on the Julian calendar, Japanese imported ranges of sources of ideas, production techniques and sets of material from China mainland. Stearns (2000) –‘Thus, the Japanese developed a very unique civilization from a blend of their own culture and a selective importation and conscious refashioning of the Chinese influences.’ The selecting and blending process of these two types of culture had thus resulted in the existence of both similarities and differences between them. Both Japanese and Chinese have identical features in their lifestyle, but they are very much differentiated in their diet as well as clothing. Since Japanese and Chinese are Asians, they inherited some similarities in their lifestyle in the aspect of collectivism, high-context culture and also high-power-distance which are believed to have an impact on communication as mentioned by Devito (2005). As a matter of fact, Japanese and Chinese, both practice the concept of collectivism, which can be said as a group work. Collectivism emphasizes on group goals, and success is...
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...Created roughly 4,000-5,000 years ago in China, the earliest versions of something like chopsticks were used for cooking (they’re perfect for reaching into pots full of hot water or oil) and were most likely made from twigs. While it’s difficult to nail down a firm date, it would seem it wasn’t until around 500-400 AD that they began being used as table utensils. One factor that contributed to this switch was a population boom across the country. Consequently, resources, particularly for cooking, became incredibly scarce. As a result, people began cutting their food into tiny pieces so it would cook faster. The bite sized morsels rendered table knives obsolete, as there was very little left to cut. However, they were now perfect for eating with chopsticks, which were also made from cheap materials and easily made. Thus, a trend was born. The table knife’s decline in popularity in these regions at this time can also be attributed to the teachings of Confucius, who was a vegetarian. He believed that knives weren’t appropriate to eat with. As Confucius supposedly said, The honourable and upright man keeps well away from both the slaughterhouse and the kitchen. And he allows no knives on his table. It was due to this that it’s believed that Chinese chopsticks are traditionally blunt at the tip and thus somewhat poor choices to try to spear food as you would with a fork. Within about a century of this, chopsticks had migrated to other Asian countries, such as Japan, Korea and...
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...Rice As a Liberian from West Africa, I ate rice from my childhood days to adulthood. I love to eat rice at any time of the day; morning, noon, evening, and night. I connect my life with rice in so many ways; with my parents, family, friends, education, and the community. As a young child growing up, my parents will take me along with my siblings on the farm with them where we will plant and harvest rice together. Although I was around the age of five years old, but I still remember that we all had some part to play in making sure that there was rice available for the entire family to eat, share with family, and friends, and sell to get money, and buy essential things for the family. The proceeds from the rice was also used to educate us. On the farm, we will all gathered, do our assigned tasks; my task was to pick the unbeaten rice from amongst the beaten rice. I will spot the unbeaten rice, and then put it aside so that it can be beaten again. My older sisters, the twin’s task was to let my parent know if we had certain amount of rice. My brothers’ task was to assist in beating the rice. Our parents’ tasks were to perform all of the tasks, and at the same time oversee them. We named ourselves the picker, the counters, the beaters, and overseer respectively. Once our assigned tasks are complete, and the goal of the day is met, we then sit together around the camp fire during meals time, and eat together while connecting with each other through conversation. The children...
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...practices. The different Manobo tribes are semi-autonomous from the Philippine government and have their own laws, practices and judgements given by tribal chieftains (Datus). To explore on the food preparation and cooking skills of Manobo people most families in this community depend on root crops and what is caught in the forest for their food. However, food can sometimes be scarce so often times dried fish and rice has to be bought in the barangay market (5km down the mountain). Inside this research are instances of their cooking practices, on how they prepare on their food. The upland Manobo practise swidden or slash-burn farming whereas those inhabiting the valleys practise wet-rice farming. Rice culture is so central to the Manobo way of life that there are more than 60 different names for rice varieties, and all agricultural rituals center around it. In the late 190s, however many Manobo groups shifted to corn culture because of the gradual disappearance of swidden sites. Besides corn grit, other supplementary foods are sweet potatoes and cassava. In times of famine, emergency foods are unripe bananas and wild yam. A typical village engaged in swidden farming begins the agricultural cycle in February, when rice and corn are planted. The corn is harvested in July but rice takes longer to grow and is harvested in November. During the summer, while...
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...demonstrated at Mehargarh (Period-I Neolithic period) in which the sense of the revolution ultimately set the platform for the rise of urbanization in the Indian Subcontinent.[16] In the period of the Neolithic revolution (roughly 8000-5000 BCE.), agriculture was far from the dominant mode of support for human societies. But those who adopted it, have survived and increased, and passed their techniques of production to the next generation. This transformation of knowledge was the base of further development in agriculture. Vedic literature provides some of the earliest written record of agriculture in India. Rigveda hymns, for example, describe ploughing, fallowing, irrigation, fruit and vegetable cultivation. Other historical evidence suggests rice and cotton were cultivated in the Indus Valley, and ploughing patterns from the Bronze Age have been excavated at Kalibangan in Rajasthan. Bhumivargaha, another ancient Indian Sanskrit text, suggested to be 2500 years old, classifies agricultural land into twelve categories: urvara (fertile), ushara (barren), maru...
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...Today quite various type of alcohol has been consumed by people around the world because the increase of distribution system in many nations. Japanese traditional alcohol; SAKE is one of worldwide popular alcohol which made from rice and pure water with peculiar style of alcohol making. Even though expanding SAKE popularity in the world, it seems people still not have ensured information of this alcohol because it looks and raw materials are quite same in each one. This does not have easy distinction like wine which is sorted from kinds of grape and color. This report will explain that specific knowledge of this alcohol. SAKE has quite special brewing style, for rice that is main ingredient of the alcohol does not contain sugar though it is essential for fermenting to it become alcohol. Thus, chief SAKE producer called “Touji” is required special skills for brewing SAKE such as Rice Milling, Washing & Soaking, Steaming, Koji Making, Yeast Starter, The Mash, Pressing, Filtration, Pasteurization and Ageing. As a consequence of this, “Touji “can make various type of that alcohol including“junmai daiginjou”, “daiginjou”, “junmai ginjyou”, “ginjyou”, “jyunmai”, “honjyouzou” and “ futuu-shu”. The differences of this sort of SAKE are resulted from the level of rice milling and the fortification of alcohol into SAKE ingredients. Moreover, temperature control for SAKE has an interesting factor into taste and flavor differences. The results indicated in this report have been researched from...
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...initially applied to first-born children from 1979. a spooky, nocturnal Halloween favourite, the Chinese consider bats as symbol of good luck and can often be found in pottery, designs and other arts and crafts, creating good luck for those who decorate with bats. Another differing perception between East and West to go along in this category is the dragon. Westerners usually see the dragon in an evil role, yet in China the dragon holds a place as one of the four greatest creatures from mythological sense. The dragon is also often seen together with the emperor, so surely it is indicative of power and prestige. NOODLES Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed in northern China and rice noodles being more typical of southern China. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different colour or flavor. Egg whites, Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands. Although illegal, the practice of adding the chemical cross-linker borax to whiten noodles and improve its texture is also quite common in East Asia. The dough for noodles made from wheat flour is typically made from wheat flour, salt, and water, with the addition of eggs or lye depending on the desired texture and taste of the noodles....
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...Fascinating and easily written, the book; Strange New Land , offers a historical narrative during the dreadful times of slavery. This also depicted the effort to fight for freedom in the preceding era of the States becoming a nation. The book concentrates on the change of slavery from a vicious, and cruel way of treating indentured servants, to a complete arrangement of racial supremacy. This novel emphasizes the survival skills used by the Africans and furthermore, how it has sculpted American race-related slavery. The conditions to which the Africans had to succumb to were drastic and heavily strenuous. For example, the character Job Ben Solomon was born and raised a Muslim, he could read and write in Arabic, and could recite the entire Koran by heart at the age of fifteen. It was hard to escape deportation when you were of racial difference. That being said, an English ship captured roughly 2.75 million slaves from Africa, Job being one of them. After proving his salvation through his arduous recollection of the Koran, he had the opportunity to be involved in a trade. He received 28 cattle, lucky him., on his way home from being freed. Suddenly, he was kidnapped by a group of Mandingo men, and sadly was sold to and Englishmen on the island of Gambia. Arabella set sail by Captain Pyke, and Solomon, trapped in between his freedom, and his known racial difference. Jobs hopes were destroyed. His freedom meant nothing to the English colonies. Job tried to get in contact with...
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...Rice in the Low Country of South Carolina ENGL-135: Advanced Composition DeVry University Online Professor Berardi-Rogers Rice in the Low Country of South Carolina According to local history the rice seed was brought to the low country of South Carolina in 1672 and by 1691 the General Assembly was allowing the plantation owners to pay their taxes in rice. Rice flourished in the low country of South Carolina which encompasses the southern coastal areas between the rivers and the ocean. The black slaves in the area where from Gambia River area of Africa where rice was grown. These slaves taught the whites how to use their tidal rivers to plant and grow great crops of rice call South Carolina Gold. (Rice and Slavery: A Fatal Gold Seede) Rice was the money making crop for Antebellum South Carolina, it was a labor intensive crop which produced great riches for the white plantation owners and caused great trial and tribulations for the black slaves. Rice became the staple crop for the southern coastal regions of South Carolina. The rice fields were built by African slaves brought to the low country for this specific purpose. They taught the white plantation owners how to make this crop thrive. It made many white men rich. The rice fields were great works of art. “Historical archeologists have found evidence from records that the embankments were six or more feet tall and 15 feet wide. When compared to building the Egyptian Pyramids, the amount of dirt moved...
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...opening 2 tablespoons rub apples until boiled. Oat milk pudding Method: First take 1/2 of boiling milk, oats and mix well into the standby. When the remaining 1/2 of the milk is heated to 40 ℃, then add the whole eggs and sugar, stirring with a whisk in the same direction uniform, then sieved twice, then add 1 practices soaked oatmeal stir. The pudding was poured into the practice of two arms, covered with a layer of plastic wrap, steamed into the rice cooker in 12 minutes. After removing the raisins to put Strawberry milk oatmeal Method: Take the milk into the pot, then add the oatmeal and strawberry jam, stir in low heat, without boiling, the temperature of the ice can not milk, remove from heat and let cool completely softened cereal , you can feed your baby to eat. Note: Add strawberry jam is to increase the aroma and sweetness, they can also be replaced with fresh fruit, but the fruit oatmeal to wait before the knife into the muddy, so as not to destroy the vitamin C. tired TWFS Series Cereal Water-cooking Micro Powder Machine...
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...EXTERNAL ANALYSIS of the PHILIPPINES Filipinos are food lover. Filipinos do not consider it a meal if rice is not served. Plain steamed rice is the basis of the diet. Three crops a year are harvested to provide enough rice for the population, and the government keeps surpluses stored for times of drought. Salt water and freshwater of fish and shellfish are eaten daily, served either fresh or salted. Fish, chicken and pork are usually fried, although people are becoming more health-conscious and often choose alternative methods of cooking. Garlic is added to food because it is considered healthful. Filipino food is not spicy. All food is cooked on gas burners or wood or charcoal fires and is allowed to get cold before it is eaten. Rice is cooked first, since it takes longer. When it is ready, rice will be placed on the table while the next items of the meal are prepared and served. Table knives are not used. Forks and spoons are used for dining. The food is eaten from a spoon. The traditional method of placing food on a banana leaf and eating with one's hands is also used throughout the country. It is acceptable to eat food with one's hands at restaurants as well as in the home. Breakfast is served at 6 A.M. and consists of food left over from the night before. It is not reheated. Eggs and sausage are served on special occasions. Small buns called pan de sol may be purchased from vendors early in the morning. At midmorning and in the afternoon, people eat merienda. Since Filipinos...
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...Data Center College of the Philippines Hotel and Restaurant Management and Services Programs Laoag City In Partial Fulfillment for the Requirement In Food Selection and Preparation with Nutrition Compilation of Different Recipes Presented by: Alejandro, Joanne Mae E. Ranga, Juvilyn BS HRM I-B Presented to: Mr. Joe Allan Mark Tumamao Instructor HRM/HRS Meat Corned Beef Hash Ingredients: * 2 to 3 tablespoons butter * 2 cups cooked corned beef, finely chopped * 3 cups cooked, chopped potatoes * 2 tablespoons minced onion * 2 tablespoons chopped parsley, optional * salt, pepper and brown gravy Procedures: 1. Melt butter in a large skillet over medium-low heat. 2. Add corned beef, potatoes, and minced onion; spread evenly in the skillet 3. Brown on one side; turn with a spatula and brown the other side. Continue turning until most of the meat and potatoes are well-browned. 4. Drain off excess fat and moisten with 3 or 4 tablespoons of brown gravy or beef gravy. 5. Sprinkle with salt and pepper, to taste. 6. Garnish with parsley, if desired. Candied Meat Loaf Ingredients: * 1 lb. ground sirloin * 1/2 cup bread crumbs * 1 medium onion * 1/2 small bell pepper * 2 cloves garlic * 2 tablespoons parsley flakes * Salt and pepper, to taste * 1 egg Topping: * 1/2 cup chili sauce * 4 tablespoons brown sugar * 2 tablespoons dry mustard Procedure: 1. Preheat/bake Oven:...
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