...Molly Wilder Professor Barros FYS: Revised essay 1 October 5, 2011 Silence is Power It was a beautiful Sunday morning and the entire church of St. Louis in Batesville, Indiana, was full. There was nothing unusual about the Catholic mass that day—the congregation was alive, music echoed triumphantly, and the sermon was enthusiastic and thought provoking for all. Everything went as it typically does until the end when it was time for the weekly announcements. Instead of news about an upcoming fish fry or a congratulations message for a recently baptized newborn baby in the parish, one of our priests, Father Stephen, came out of the vestibule to the podium. He had recently been “demoted” in his role at the parish, but no one would have expected the extent to which his bitter words would be revealed to the congregation. Father Stephen stood at the podium on the altar while giving his speech of resignation from the parish. It was clear that he was frustrated and annoyed at his recent demotion, and he portrayed this dissatisfaction through a harsh speech. The purpose of this essay is to examine the discourse of the priest’s speech. I will discuss its passionate nature and its brevity--how the speaker conceals information from the listeners and what this means. We will use this evidence to argue how silence demonstrates more power than the actual power the priest possesses. * 1 2 3 1 2 3 “Over the past 25 years of my Priestly ordination and service, I have never...
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...ABSTRACT: This report explores critical discourse analysis as a theory in rhetoric discourse and speech act and pragmatics. The framework of analysis includes the mixture of my own ideas and theory of various experts such and Aristotle, Tuan Van Dijk, H.P Grice and Robert Dilts. As critical discourse analysis is a very flexible term of social linguistic study and it allows one to go with the own ideas, here I have chosen suitable analytical tool of experts to analyze the two different discourse, one is verbal discourse ( Tryst with Destiny) and second is written discourse ( Toyoda’s statement 2013) and at the end comparison of both discourse. Key words: critical discourse analysis, rhetoric discourse, speech act, pragmatics, social linguistic, tryst with destiny, Toyoda’s statement 2013. INTRODUCTION Critical discourse analysis (CDA) comprises three inter-related processes of analysis which are linked up with three inter-related dimensions of discourse. Three inter-related process of analysis. 1) Text analysis (description) 2) Processing analysis ( interpretation) 3) Social analysis ( explanation) Three inter-related dimensions of CDA. 1) Discourse structure (systematically and explicitly described structure at all level) 2) Social structure (in the context of society) 3) Cognitive structure ( mental cognitive interface) The three dimensions of CDA is coherently related with each other to make up a substantial discourse where mental cognitive...
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...Name: Course Name: Lecturer: Date: Food Safety Issues Introduction Food safety is an important concern in the contemporary world. This is especially in firms that are involved in mass production. Food safety is an assurance that food being produced is safe for consumption. Rapid food poisoning is resultant from poor handling of food. Food safety is a program that seeks to streamline the handling of food to prevent food poisoning. For this paper, the context of mass production of food is assumed. Food poisoning is not only a health hazard but also leads to loss to such an organization that is involved in food production. Poor food storage and handling is expensive. For instance, it results to loss to the organization in terms of food going bad in mass or in small quantities. On the other hand, it leads to food poisoning especially for when consumed which may result to losses and heavy litigation costs and damages. This makes it necessary to institute food safety mechanisms during handling and storage. Food safety is a process and not a one-off activity. It is a mechanism that ensures that at every stage, handling and storage is monitored to ensure that no compromises are made. There are a number of systems that are employed to facilitate food safety. For instance, Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) are the most commonly used systems of assuring food safety. GMP is a process employed at processing...
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...____________________ 1 Objective of the report_____________________________________________________________________________________________ 1 Financial analysis _________________________________________________________________________________________ 2 Monopoly power ___________________________________________________________________________________________________ 2 Substitution effect & Reverse Bandwagon effect ________________________________________________________________ 2 Impact on share price _____________________________________________________________________________________________ 3 Manufacturing Process ___________________________________________________________________________________ 4 Risk management ________________________________________________________________________________________ 5 Hazzard Analysis & Critical Control Points _____________________________________________________________ 6 Overview ___________________________________________________________________________________________________________ 6 1. Analyze hazards ______________________________________________________________________________________________ 7 2. Identify critical control points ______________________________________________________________________________ 8 3. Establishing the limits for critical control points...
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...(McDonald’s, Corporation annual report in 2009 was 10-k) Social, health, and environmental conditions: McDonald’s has a responsibility to their partners with suppliers that function ethically as well as leveraging their influence as consumers to help outline a social, ecological, animal welfare, food safety, and quality issues. McDonald’s adhere fully to their stringent international food quality and safety issues, and local government requirements. McDonald’s is steadily evaluating their option, whereas in other parts of the country has accomplish introducing looking at how other local businesses manage maintain situation common to the industry. Often McDonald’s consumers’ safety and well-being it is the industry first priority. McDonald’s sustain a rigorous, science-based standards, McDonald’s also evaluate the business critical areas throughout their food chain supply. Their food suppliers have a food safety management systems in place as well as quality assurance program (QAP), proved hazard analysis critical control point (HACCP) plan and catastrophe management, food security as well as...
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...Running Head: QUALITY OF FOOD PACKAGING: ENHANCING HORMEL’S FRESH DELI PACKAGING METHODS Quality of Food Packaging: Enhancing Hormel’s Fresh Deli Packaging Methods Pierre A Daoud psdaoud@gmail.com 480-241-9480 Keller Graduate School of Management Author Note This project paper was prepared for GM 588, Section E, taught by Professor Russell Roberson, Ph. D. February 2012 The Hormel Foods Corporation, currently a Fortune 500 company, has a history of American authenticity. It all began when George Albert Hormel opened a butcher shop in Austin, MN back in 1887. The key historical points in time, as explained by About Hormel Foods (2012) are presented as follows: in 1891 George Hormel established the company as Geo A Hormel and Co in Austin, MN. In 1913 the company expanded to Chicago and then in 1916 to Dallas, and then to Atlanta in 1918. 1926 marked the development of the first canned ham. George’s son Jay became acting president and took over day-to-day operations in 1927 after his father had retired. In 1937 a new innovative product called Spam was introduced into the markets for the first time. In the 1970s and 1980s, manufacturing plants were growing rapidly. A new plant equivalent to 23 football fields opened its doors in 1982, this facility comprised state of the art technology in processing foods. An important marker was in 1986 when Geo A Hormel acquired...
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...MANAGEMENT SYSTEM Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. You are required to integrate food safety into Environment, Health and Safety (EHS) management system. Please define the following: a. Correspondence or cross reference between food safety and EHS management system. ISO 22000, published on 1 September 2005, is a new International Standard designed toensure safe food supply chains worldwide and the first of a family on food safety management systems. Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards. Many organizations that use ISO 22000 systems are now choosing to also implement ISO 14001 and OHSAS 18001 compliant systems due to factors such as demands of government regulations, customers, risk management, market requirements and corporate...
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...QUALITY ASSURANCE TEAM CMC Quality Assurance Team is committed to product quality and safety. Quality Assurance Team share the same objective: to satisfy the stellar taste and criteria in classifying a product that is made with the highest standards. In scheduling food safety audits, CMC Co has sought qualified guidance and support from recognized firms who understand food safety and possess the technical expertise to develop comprehensive solutions to secure our competitive advantage. Our vendors and/or suppliers are regulated with meticulous checks and strict verification processes. All incoming supplies and raw materials must meet FDA compliance regulations to ensure they are correctly branded, unadulterated and of food grade standards. Production processes from receipt of raw material, manufacturing, to shipment and closely inspected to ensure conformity to company and customer standards. Peking Noodle Company pledges to follow through on all processes to ensure our products are safe and of exceptional quality. FOOD SAFETY PROGRAMS STANDARD SANITATION OPERATING PROCEDURES is the common name give to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010. It is considered one of the prerequisite programs of HACCP. SSOP’s are generally documented steps that must be followed to ensure adequate cleaning of product contact and non-product...
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...solutions; Control of Substances Harmful to Health (COSHH); kinetic handling; storage of wet and dry stock and cleaning materials; safe use of CO2; safe delivery methods; manual handling Hygiene: hygienic storage of a range of wet and dry stocks; cleaning materials; Hazard Analysis Critical Control Point (HACCP); environmental procedures Product quality: standards; consistency; market needs; storage; stock rotation; temperature controls Staff issues: productivity; staff rostering; training; legal and social constraints Business implications: size of operation; theft; pilferage; cost of stock losses; enhancement to/or loss of reputation; impact of trends LO2 Be able to demonstrate bar and cellar management techniques Cellar management techniques: preparing cask ales; changing keg/cask barrels and CO2 cylinders; maintenance and cleaning of dispensing equipment for a range of draft products, hygienic methods of working; stock control; maximising yields; reducing wastage; fault finding Bar management techniques: drink dispensing methods; drinks; preparation; use of optics; glass identification; customer relations; in-house selling; merchandising; recent and future developments; bottling-up-and-down; consumption analysis; stock and cash control LO3 Understand the impact and benefits of technological developments Developments: hardware and software; Electronic Point of Sale (EPOS); MIS; cellar management systems; swipe cards; cashless-payment system; future developments Benefits: efficiency...
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...protection; product liability directive; negligence; effect of European Union directives Weights and measures: beer and cider; spirits; wines; HM Customs & Excise LO3 Understand the implications of health, safety and hygiene legislation Regulations: health and safety; noise at work; electricity at work; display screen equipment; manual handling operations; reporting of injuries/diseases and dangerous occurrences; first aid; Control of Substances Hazardous to Health (COSHH) Duties and responsibilities: common law; employers’ liability; employees’ liability; risk assessment; fire regulations Food safety and hygiene: food safety requirements and offences; food hygiene regulations; temperature controls; labelling; food handling; Hazard Analysis Critical Control Point (HACCP); defences; enforcement; registration of premises LO4 Understand the legislative responsibilities of employers in relation to staff Employers’ responsibilities: appointment and contract; working hours; pay (deductions,...
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...www.dm.gov.ae Food Control Section Public Health Department Dubai Municipality HACCP Guidelines for Retail Premises 2005 2005 www.dm.gov.ae Content 1. Introduction 2. Objective 3. Scope 4. Use 5. References 6. Definitions 7. Pre-requisite Programs 7.1. Management Policy 7.2. Premises & Equipment 7.3. Maintenance & General Cleaning 7.4. Pest Control 7.5. Personal Requirements 7.6. Approved Food & Beverage Suppliers 7.7. Food Flow Requirements 7.8. Temperature Control 7.9. Product Recall 7.10. Sampling & Laboratory Analysis 7.11. Internal & External Events, Banquets or Mass Catering/Retail Operations 7.12. Internal & External Audits 7.13. Prerequisites Programs Review 8. HACCP Implementation for Retail Operators 8.1. Assemble HACCP Team 8.2. Process Description 8.3. Identify Intended Use 8.4. Process Flow 8.5. Construct Flow Diagram 8.6. On-site Verification of Flow Diagram 8.7. List all Hazards 8.8. Apply HACCP Decision Tree 8.9. Establish Critical Limits 8.10. Establish a Monitoring System 8.11. Establish Corrective Actions 8.12. Establish Verification Procedure 8.13. Establish Record Keeping & Documentation 9. Supporting Templates Templates for Retail Operators 10. Regulator Recommendation (Principle 1) (Principle 2) (Principle 3) (Principle 4) (Principle 5) (Principle 6) (Principle 7) Page 4 7 9 11 13 15 36 40 47 52 56 61 64 78 81 84 87 90 93 96 98 100 102 104 106 108 121 123 125 127 129 133 137 T: 04/ 2064220 - F: 04/ 2064264 - E: abdulrahmanmm@dm.gov...
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...layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning, implementing and training our employee with documenting different check list and procedure. Food Safety management system includes following. Quality Management System which is an ideal for Food Issues for Food Safety Quality Management Systems. * Procedures Manual * Record Templates * HACCP Manual containing the HACCP Calculator * Standard for Food Safety Training Module...
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...FOOD & BEVERAGE INDUSTRY PRODUCTION OPTIMIZATION SOLUTIONS FOR RESPONSIBLE AND PROFITABLE OPERATIONS TRENDS & ISSUES IN THE FOOD & Global market forces are driving the continual evolution of the food and beverage industry. Consolidation, changing consumer preferences and increasing government regulations are dramatically impacting manufacturing and business strategy. In this fiercely competitive marketplace, you must offer a greater variety of products to meet consumer demand. At the same time, you must consistently and cost-effectively produce high quality products. To be successful , you need to focus on three key business issues: financial performance, sustainability, and brand equity. FINANCIAL PERFORMANCE In today’s global marketplace, where growth via acquisition is prominent, the key to sustained positive financial performance is the ability to understand and respond to consumer demands and competitive pressures while reducing cost of production. BEVERAGE INDUSTRY SUSTAINABILITY Manufacturers want to have a positive impact on society and the environment. In addition, they want to turn sustainability challenges into business advantages. At the heart of a well-planned sustainability program is the belief that corporate investment in environmental and social responsibility must strengthen business performance to be successful. It must reduce environmental impact, achieve genuine economy in the use of resources, deliver a return on investment, and enhance...
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...Industry: Logistics for the Food Service Industry Assessment 2 – Research and Reflective Analysis Report Stores Management Operational Plan Escape Hotel Lecturer: David Craven-Kalber Student Name: Su Yu Hsu Student ID Number: HSU06138476 Due Date: Monday 18th of May, 2009. Table of Contents INTRODUCTION3 1. STOCK TAKING4-6 Purpose4 Frequency4-5 Reporting5 Documentation5-6 Techniques Employed6 2. ORDERING7 Authorized Personnel7 Type of Ordering Regime7 Document Preparation8 3. GOODS RECEIVING1 Procedures9-10 Security10 Food Hygiene10-11 Verification11 Documentation12 Goods Rejection12-13 CONCLUSION13 REFERENCES14 APPENDIX 115 APPENDIX 216 APPENDIX 317 APPENDIX 417 APPENDIX 518 APPENDIX 618 APPENDIX 719 INTRODUCTION ‘Escape Hotel’ is a five-star hotel located in the Melbourne CBD with 800 guest rooms. It has three Food Operations: * Grill and Lounge: serving innovative International cuisine daily for dinner and specialty cocktails. * The Coffee Bar: provide coffee, juices, muffins, morning bagels, cakes and sandwiches. It is open for breakfast and lunch every day. * Sakura Japanese Restaurant: offers the finest in Japanese cuisine. It has a Teppanyaki Bar with skilled and experienced chefs. The Menu contains teriyaki dishes and sushi along with other traditional meals. This paper is a research and reflective analysis report which investigate and evaluate practical operational imperatives to maximize commodity...
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...Food Hygiene Assignment Facilities and kitchen staff: * We have 50 rooms which are 75% occupancy midweek and 100% occupancy weekends. * Midweek room turnover is 37.5 rooms @ 89 per room( inclusive of breakfast) = €3,337.50 per day. * We cater for 25 breakfasts on average per day Monday – Thursday. Total for the 4 days =€ 13,350 each week * Weekend room turnover is 50 rooms @ €109 per room = €5,450 per day. * We generally cater for 70% breakfasts per day Friday – Sunday. Total for the 3 days = € 16,350 Totals for year = € 1,544,400 Per Year. Nightly restaurant is only at 25% midweek and 50% weekends occupancy. Revenue for nightly restaurant and bar food have declined recently. Reasons: * At busy times customers have got up and walked out for time reasons. * Food not cooked properly. * Dirty dishes and cutlery. There are 2 pot washes, 4 commie chefs per shift and 2 assistant head chefs 1 head chef = 13 staff in total. Revenue for nightly restaurant and bar food have declined recently and these relates to the HACCP system to breakdown to such an extent that 1. We are in serious breach of Environmental health regulations on numerous points’ Major, Medium and Minor non-conformances. The EHO will be back in 7 days to re-audit the kitchen. 2. Because the hygiene standards are so bad we are in serious danger of having a case of food poisoning. If this happens there will be serious financial, Public relations/Image consequences. Not to...
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