...During his conversation with Horwitz, Holden thinks scientifically about the ducks in the Central Park lagoon. One can infer that Holden is smart after all even though he fails at four subjects at Pencey Prep. When Holden talks about the ducks in Central Park, he is actually saying a metaphor and comparing himself to the ducks. So, when he asks where the ducks would go when the lagoon freezes, since they can not swim, he is actually asking, where he would go if he lived in a place full of phonies and mean people. The answer for Holden is that he would not stay in a school of phonies, which could possibly explain why Holden deliberately failed four of his classes at Pencey Prep even though he is smart and can think scientifically. When Phoebe made Holden reveal what he liked in his life, the first things that came up to his mind were the nuns and James Castle, who was a student at Elkton Hills. This quotation shows something very unique about Holden because it is unusual that he only thinks of people. In addition, it shows that he only values exceptional individuals. But why does Holden only value a few remarkable individuals? Well, Holden only values those who are not phony, wealthy, or famous. This means that Holden knows only three valuable individuals at the top of his head, which are the two nuns and James Castle. Conclusively, the significance of the quotation is that it proves Holden does indeed care about some individuals....
Words: 530 - Pages: 3
...Surveys conducted showed sixty seven customers happy with experience and cost, however, sixteen customers unhappy with the food delivery time. Long prep time, restricted seating and 45 minute wait times on prime days posed a concern. In addition, nonexistent waiting area forces customers to stay outside as JAMR does not accept reservations. Quality for JAMR means focusing on the customers’ needs and expectations. The food should be served timely and prepared properly. Food from external suppliers must meet quality standards, and the service staff should provide an experience that is accommodating to the customer. Some of the concerns are due to JAMR’s internal failure costs. The irritability of the cook is part of the delay in meal prep time due to not having the quality food that he is expecting to prepare and serve, causing meal times to increase to twenty minutes from twelve minutes. JAMR’s external failure cost arises from the quality of the product that is being delivered. The poor product causes the cook to be frustrated, which results in the customers’ displeasure with their meal, leading to customer dissatisfaction, service, and potential reputation of the restaurant. Conclusion JAMR has an opportunity to improve quality, through analyzing the restaurant’s processes to determine what needs to be changed. Due to shipments of poor quality food, the supplier needs to be notified to...
Words: 1648 - Pages: 7
...[pic] Food Handling: Dos and Don’ts Guidelines 1. Potentially hazardous foods must be kept at 45oF or below or 135oF or above. The range between 45oF and 135oF is considered the “DANGER ZONE” because bacteria can grow best within this range. 2. Potentially hazardous foods shall be cooked to an internal temperature of at least 140oF except as follows: a. Roast beef shall be cooked to an internal temperature of at least 130oF b. Beef steak shall be cooked to at least 130oF, unless otherwise ordered by the immediate consumer c. Food from an approved packaging plant shall be cooked to at least 135oF d. Pork and food containing pork shall be cooked to at least 150 oF e. Ground beef and foods containing ground beef shall be cooked to at least 155 oF f. Poultry, stuffed poultry, stuffed meats and stuffings containing meat shall be cooked to at least 165 oF 3. Potentially hazardous foods that have been cooked and then refrigerated must be reheated to 165 oF within 2 hours. 4. Cooked potentially hazardous foods must be actively cooled once they reach 135 oF. Cool from 135 oF to 70 oF within 2 hours and then from 70 oF to 45 oF within 4 additional hours, for a total of six hours to cool. Cooling methods include: placing foods in shallow pans, separating the food into smaller and thinner portions, using rapid cooling equipment, ice baths, ice wands, containers that facilitate heat transfer, adding...
Words: 1538 - Pages: 7
...amount you can charge for Coke, Pepsi, or Tide is tight”. We could see that most of Central Market’s profit comes from its fresh food, fruits and vegetables. Therefore, the food safety has become the main challenge for Central Market. In order to guarantee its goods freshness, Central Market has managed its prep facilities like a factory. “At Central Market at least 20 percent of the store’s sales come from its roomy produce section, which eats up almost a third of the store’s 60,000 square feet of sales space. The section, kept at 65 degrees, stocks on any given day as many as 450 kinds of fruits and vegetables” (Pineault, 2011, p.53). Central Market not only sell vegetables and fruits, it also has the section for fresh meat, fish, others. “Seventy-five feet of refrigerator space display fresh fish, while 68-foot meat counter sells more than 100 types of meat, game, and poultry. The cheese department offers 600 varieties” (Pineault, 2011, p.53). Central Market is well aware about the store’s structure to keep its goods in good condition. With over 66% of the store’s floor space is stocked with perishables, the freshness of the products has become the number 1 concern of Central Market, and the products which have failed the company’s freshness guidelines will be taken away by a truck to local food bank each day. Central Market has well manages its prep facilities like a factory in order to keep its high quality of goods which will increase the sales, and bring profit to the company...
Words: 376 - Pages: 2
...Fresh Food versus Fast Food Abstract Food is something all people require on a daily basis just to survive. There are many choices out there today and we have the convenience of driving in and out of a fast food place within five minutes with a complete meal or preparing one at home with rich, robust flavor and textures that is inherently healthier for us. It’s all about choices that fit our lifestyles. Keywords: eat, fresh, fast, healthy, flavor, convenience, nutrition Food – so many varieties, so little time. Eating is an activity that most of us do at least twice a day. People need food to survive, but can make different choices in the kind of food they choose to eat and where it comes from. Fresh, homemade food and fast foods have considerable differences in convenience, flavor and health effects. These days, having fast food seems to attract more people than having fresh, homemade food. Fast foods have gained popularity because they are readily available and convenient. Fast food places such as McDonald’s, KFC, and Subway are on every corner and offer a wide variety of foods that appeal to a large audience from children to adults and are accessible in minutes. We live in such a fast paced society where people are always on the go, work long hours, and have so many other commitments for themselves and their family. After working all day, the last thing...
Words: 715 - Pages: 3
...corrosive and toxic; the second type of contaminant is Physical Contaminants which are objects that can fall into food or natural object that can be found in food such as bones, metal shavings from cans and broken glass; lastly the third type of contaminants are deliberate contaminants which is a result of someone attacking a food establishment or even a co-worker or supervisor. Examples of such are former or current workers, competitors of the establishment or even suppliers 2. What are the most common types of allergens? The most common type of food allergens are as follows: Milk and dairy products, eggs and egg products, fish and shell fish, wheat, soy and soy products and peanuts and tree nuts, such as pecans and walnuts. Food allergens are the body’s negative reaction to a certain food protein. Symptoms of food allergens can range from itching of the face or head to an extreme of death including swelling of the face, arms legs and eyes, cramping and hives. Both the service staff and kitchen staff can do much to prevent reactions from occurring by the service staff knowing the ingredients of the food prepared and allowing the customers to make the best possible decisions. Also the service staff can suggest alternative dishes and selections to the customers as to what other dishes may taste great. The kitchen staff can help by not cooking the different food in the same vat of oil such as cooking fish in different oils that chicken as...
Words: 937 - Pages: 4
...The second week at the Mayfield Village store I spent my time in the Kitchen. I learned and competed the tasks the employees in the kitchen have to do from prep, to sandwich making, and to setting up the gourmet case. Teamwork was very evident this week internally in the kitchen and externally with other departments. Employees in the kitchen are willing to help each other out in order to get all the completed tasks completed for the day. Teamwork is key with other departments when the kitchen has to menu plan for the week and the orders from other departments for the kitchen. Also, I learned the how to do the menu planning. A key part that goes into the menu planning are the conversations that the kitchen has to have with the other departments...
Words: 361 - Pages: 2
...the preparation stage of the Transtheortical model, but still slightly ambivalent of how she was going to make these changes. Jenny lived in Mississippi where fried food and baked goods were a usual thing. She also was given a free twelve-pack of any Coca-Cola product she desired at the beginning of every week. Jenny’s friends love to entertain and have weekly gatherings at their homes, or go out and listen live music at the local bars. There are things that could be barriers for Jenny’s behavior change, and she knew it would be tough and was still slightly ambivalent. When I finally met with Jenny we came up with a plan for eliminating some of the fried food –c’mon lets be real, in the south she couldn’t escape ALL of it, and increasing the amount of fruits, vegetables, whole grains, lean meats, and low fat dairy products in her home. We also kept in mind that we had a budget and little amount of time to prep these meals because of Jenny’s busy lifestyle. Together we decided that on Sundays, her and her family would attend the farmers market and grocery store, they would try to fill the cart with at least 50% fruit and vegetables and the rest would consist of low-fat dairy, whole grains, and lean protein, and healthier (approved by me) treats. On Sunday she would create a list of meals for the week and try to prep them to make her weekdays less exhausting. We then focused on simple meals, and found websites that provided healthy and easy crockpot meals that Jenny could start before...
Words: 745 - Pages: 3
...------------------------------------------------- PROFESSIONAL INTENT Seek a position of responsibility where I may effectively apply experience and skills. Goal is to obtain an administrative/clerical position where I may fully apply strengths in the areas of Customer Service, Social Services, Guidance, and Family/Individual Support Services where I may be an asset in the facilitation of organizational goals while providing excellent service. Desired Status/Availability: Full-time/Progressive/Coordinated with your needs. Miscellaneous: Clean Background, Substance-free, Pleasant Personality and Very Positive Attitude. ------------------------------------------------- SKILLS & ABILITIES ● Picker / Warehouse ● Computer Skill ● Food Service ● Catering ● Food Prep ● Custodial/Janitorial ● Cooking ● Quality Control ● Banquet Set-up ● Language: English, Creole & French ● Intangibles: Work effectively with a diverse population, Very Responsible, Very Reliable, Always on Time, and Excellent work Habits. ------------------------------------------------- RELATED WORK EXPERIENCE 04/2013 – 06/2015 Custodian Goodwill Industries Supv: Allan Rapalo 305-439-8007 ● Responsible for cleaning offices. 06/2010 – 06/2013 Sales Associate Goodwill Industries Supv: Ludmina ● Responsible for cleaning the store, fixing, and cashier. 04/2010 – 11/2007 Q.C Inspector Goodwill Industries Miami, FL Supv: Richard Lederi 305-325-9114...
Words: 481 - Pages: 2
...yourself helping you to open up and see things from a stand back point of view actually observing your surroundings. Then you would be promoted to a serve learning menus what ingredients are in what and what your usual customers like. You are able to place food so it looks presentable and make your customers happy. During this time you learn how the food is cooked what garnish goes where and what goes with every meal. Next you may advance to a cook. This steps a little easier now you have the menu memorized and pretty much know what goes with what. Learning how things are cooked is your goal here. Some places have food plated on many different plates you will have to learn this and also what you may need to prep for in upcoming days. This helps you get a feel for the supervisors position knowing what to order and how much as you are shadowing the supervisor you pick up on things that a supervisor does and begin to do the same things he does when he is not around or it becomes and instinct. You also observe the push on other employees to do their jobs right. Or also things most supervisors do some scheduling mingling with customer keeping them happy. Finally you try your hardest to get a managers position checking paycheck hours and food quality. You observe all surrounding and take in what needs to change. Hiring and firing of employees and making sure you keep all other employees and customers happy and in order this would be the top of your goal unless they are a chain then the list...
Words: 369 - Pages: 2
... June 7th 2015 Growing up my siblings and I were always so thin. Mainly because we always had home cooked meals and never really could afford fast food or restaurant prices. It wasn’t till after we all moved out I noticed all 4 of us gained weight rapidly. I gained 40lbs in one year. All I was doing was ordering out because I really had no time to make any meals at home with work and school. I wasn’t the only one who noticed, family and friends were very concerned about my quick weight gain. I’ve never had such low self-esteem before. I was declining offers to go out with friends every weekend because I was so uncomfortable in my own skin. It wasn’t until my mom and I had a discussion about my possible health issues I could come across because of the diabetes that run in my family. That’s all it took for me to change my ways. There are so many contributing factors to childhood and adult obesity but the main factor in my opinion is fast food and restaurants. I’ve worked in the restaurant business for years and witnessed people order ridiculous portion sizes and finish it all just because it was a good deal. Most restaurants don’t even have nutritional facts or calorie intake so many people are unaware about what they are consuming, and the sad part is that no one really seems to care. Fast food establishments are also so convent to the everyday American. We’re always in a rush to get somewhere so all we have time for is to pull up to a drive through window...
Words: 390 - Pages: 2
...Hey, y'all! This post is all about meal prepping and how it is personally going for me. I have been meal prepping for almost a month now, and I can honestly say it has made my everyday life so much easier. With meal prepping I know exactly what I am eating that day. I don't have to ask myself, "what am I going to eat?" because it's already prepared. I meal prep for both lunch and supper. I make enough food for two days. On the second day is when I will cook for the next two days. So I only have to cook every other day, which is great because it gives me more time to catch up on other things (like the new episode of Grey's Anatomy). Isn't that show amazing?! In my previous post I went into a little detail about some of the foods I eat, so now I will give some examples of what my meals look like and consist of:...
Words: 396 - Pages: 2
...learn and grow with a company. Education Waverly High lansing community college, lansing, mi Graduated: June 2007 Grade: sophomore studying criminal justice i hope to maybe become a parole officer or a c/o Employment History June 2011 – Present: Maintenance Company: McDonalds Lansing, Michigan I maintain the restaurant as far as cleaning and changing the grease traps, and unloading the trucks when we get an order and I put up decorations for promotion items. March 2010 – August 2010: Cook/Host Company: Olga's Kitchen lansing, Michigan Worked as a cook , did prep, and assembled food. I also hosted, i would greet and seat customers and bused tables. August 2010 – November 2010: Picker/Selector Company: Mejers Warehouse Lansing, Michigan Labeled and Packed Supplies April 2009 – August 2010: waiter/cook Company: Bennigans Lansing, Michigan Waited tables and as a fry cook I was in charge of fried foods. August 2006 – November 2006: cashier Company: G.N.C Lansing, michigan I was a cashier and I stocked shelves Hobbies & Interests My favorite thing to do in my spare time is to workout and run, i really enjoy physical activity. I tutor h.s student in my spare time as...
Words: 263 - Pages: 2
...1. Saturday: McDonald’s for breakfast 8:30am, two biscuits, probably about a cup of gravy, and a hashbrown (fast food). Water to drink. My boyfriend brought it home for me when I woke up, he knows that is what I usually get from there. Lunch 1:30pm: Bagel Street Deli, Plain bagel, turkey, american cheese. Water to drink. I was with my fam. They like it, I was giving it another try after not having a good first experience. Dinner 8:30pm: Pizza (3 slices) pepperoni and cheese, 2 cheesy breadsticks. Water to drink. It was a quick late-night choice and close in proximity from my house. Sunday: Breakfast 9:30am: Cereal, Raisin Bran, packaged box, approx. 2 cups, whole milk: a cup and a half. It is one of my favorite breakfast cereals and it...
Words: 683 - Pages: 3
...Prevention of Cross Contamination * Put a good personal hygiene program in place: To keep food handlers from contaminating food, operations need to have a good personal hygiene program. That program should include polices addressing critical hand practices like proper handwashing, hand care, and correct glove use. Staff cleanliness and work attire should also be addressed. This should focus on things like bathing, clean clothing, the proper use of hair restraints, and prohibited jewelry. Finally, policies should be put in place to make sure food handlers come to work healthy. These will address actions like reporting illnesses, covering wounds, and avoiding unsanitary habits. * Remind employees to wash their hands after touching anything that may have contaminated them. This is especially important after using the restroom and after handling raw meat, seafood, and poultry. After employees have washed their hands, make sure they don’t dry them on their aprons or any part of their uniforms. Instead they must use a single-use paper towel or hand dryer. Using a paper towel to avoid contact with faucet and door handles also will help minimize the spread of harmful viruses and bacteria. * Use separate equipment: Each type of food should be prepped and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils, and containers for raw poultry. Use another set for raw meat, and use a third set for produce. Some operations use colored cutting...
Words: 970 - Pages: 4
