...Updated Function Point Analysis Model Vikas Kumar 1, Sweta Pandey 2 Computer Science and Application, Thapar University, Patiala, India 1 Information Technology, Banasthali University, Jaipur, India 2 Abstract: In this paper; a new Function Point Analysis model has been proposed. In this proposed model, a new general system characteristic is added. The expert user programming also affects the size of software. By including it in the list of general system characteristics, it creates a provision for taking end user facilities into account, while estimating the size of a project. It is clear that proposed FPA provides more accurate size estimates and it will narrow the gap between size estimated and actual size. This will result in more accurate effort and cost estimates, which ultimately results in increased productivity and proper staffing, planning and scheduling. Keywords: FPA, cost estimation, effort, size of project I. INTRODUCTION This document describes the Function point analysis which measures software by quantifying the functionality the software provides to the user based primarily on logical design. Here in this Function Point Analysis model has been proposed which creates a provision for taking end user facilities into account, while estimating the size of a project. This paper comprises of four sections including the present one which describes the goal of this paper. Section II shows research based papers which illustrates related work in function point analysis. Section...
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...NAME SHIMPEKE COURSE FOOD SERVICE MANAGEMENT 1.Management cannot supervise effectively beyond a limited number of persons and determination of the appropriate number is difficult. Explain the factors involved in determining the proper number. (20 marks) The number of persons that management can effectively supervise and oversee in business is indeed one difficult to determine and there is no tangible, workable formula that cab be universally applied to arrive at the ideal figure. This is because there are a number of factors involved which vary across industry type, individuals, and so forth. (Urwick, L.E.1956) Span of control is a term in business management, usually in human resource management. Span of control refers to the number of subordinates who report directly to a given manager or supervisor; the more people under the control of one manager. (Koontz, H.1966) - the wider the span of control. Less means a narrower span of control. The factors affecting this aspect and that need to be considered before an ideal number is obtained are as follows: Geographical dispersion; the geographical dispersion is when the branches of a certain business are widely dispersed. Then the managers will find it difficult to supervise each of them, because the span of control will be smaller. (Koontz, H.1966) Capability of workers; the capability of workers is important is important in that if workers are highly capable, they do not require much supervision and can be left on their...
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...on December 10, 2010 $77.56 and a decreased of 0.5%. Percent (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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...LABELLING 2.0 : PROCESS FLOW CHART 3.0 : HAZARD ANALYSIS WORKSHEET 4.0 : HACCP SUMMARY PLAN 6.0 : SUMMARY OF PRE-REQUISITE PROGRAMMES 1.0 : SCOPE OF HACCP PLAN AND FOOD SAFETY OBJECTIVES Hazard Analysis and Critical Control Point (HACCP) is a science-based system that aims to prevent food safety problems from occurring rather than having to react to non-compliance of the finished product. The HACCP system accomplishes this by the identification of specific hazards and the implementation of control measures. An effective HACCP system should reduce the reliance on traditional end-product testing. The objective of this research is to explain the principles of HACCP as it applies from production and until to handling and processing of Surimi processing. In this research, the researcher only explain on how to use the seven principles of HACCP and offer suggestions as to the type of hazards that may occur in the Surimi product. The researched HACCP plan was documented and it has been simplified. This section demonstrates one format that may be considered in the development of an HACCP plan. From the research, the QL Marine Product Sdn Bhd has applied the seven HACCP principles which listed in table 1.0 below: Table 1.0: The seven HACCP principles applied. Principle 1Principle 2Principle 3Principle 4Principle 5Principle 6Principle 7 | Conduct a hazard analysis. Determine the critical control points (CCPs).Establish critical limits. Establish a system to monitor...
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...Catering Theory 2 Question 1 What factors influence the visual effect food has on a customer? Explain your answer. I believe that personal preferences, background, religion, time of month and day even can influence the visual effect food has on a customer. The chef‟s responsibility is to present a dish that will be visually appealing to a wide variety of customers and in this respect the following techniques can be used: Contrast Harmony Simplicity Garnishes However, as outlined above in my opinion personal factors are key in the way customers perceive food visually. A very hungry individual might find a big portion visually stimulating but same cannot be said for an individual that is sick or on a special diet. A pork chop can be the most beautiful thing in the world for some, but for others that have religious constraints it can be a complete disaster. The examples can continue with positive stimuli for some being negative stimuli for others and in my opinion there can be as many factors influencing customers as there are customers so the combinations of stimuli is almost endless. Question 2 Why is it important that food is served at the correct temperature? I think it is important to serve food at the correct temperature mainly because two factors: a) Food safety. b) Food service principles that If we are to classify the two factors presented above I would be inclined to say that Food Safety should be the main factor why establishments choose to serve food at the correct...
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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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...dm.gov.ae HACCP Guidelines & Requirements for Retail Premises2005 AM AlMarzouqi Issued on July 2005 foodcontrol@dm.gov.ae T: 04/ 2064220 - F: 04/ 2064264 - M: 8528511 - E: abdulrahmanmm@dm.gov.ae - 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...
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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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...sauces, dressings and doughs. These foods may include both raw and heat-processed ingredients. Further heat processing may or may not be used during the manufacturing process and by the consumer. For these reasons, chilled foods depend on refrigeration as the primary means of preservation. It is recommended that chilled food manufacturers aim to achieve <5ºC in storage and distribution facilities controlled by them. It must however be recognized in the establishment of shelf life that the wider distribution chain, including retail display and consumer refrigerators may operate at higher temperatures. Legislative requirements must also be complied with. A key criterion for chilled foods is that they must be microbiologically safe at the point of consumption. Pathogens that could result in food-borne illness when consumed must be controlled. Within this context, ensuring the safety and quality of chilled foods is dependent on the integrity of the entire food chain, from production and harvesting of ingredients, through manufacturing and distribution and...
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...Review of Related Literature Hazard Analysis Critical Control Point System or HACCP is a system of food safety control based on a systematic approach to the identification and assessment of hazard associated with food operations and the definition of means for their control. As defined, because of its systematic approach it becomes increasingly essential as an effective means of ensuring food safety. In a study conducted by Bryan (1998), this systematic approach is regarded as proactive and trial and it aims to prevent problems. Further, the study showed that these can be achieved by responsive to address safety and quality control by integrating hygienic practice and start embracing HACCP principles as a primary means to achieve food safety and invest in plant sanitation and maintenance. In business according to Sheward (2006), the provision of safe food to airline passengers is a multi-billion dollar industry worldwide as recognized by the business sector worldwide in Food Safety in the business aviation environment. Moreover, in a separate study by the World Health Organization WHO (2007), HACCP has grown tremendously to become the accepted method for the safety assurance stemmed from the growing concern about food safety from consumers, health authorities, and food industry worldwide as regards to its application. Further, its importance in the prevention of food-borne diseases for over 20 years played and essential role in its developmental expansion by which the food...
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...Gardenia | Sourcing | QAF Limited being the manufacturer and distributor of Gardenia Bread.(http://www.qaf.com.sg/ourbiz/bakery.asp)The ingredients used in our bread are sourced only from certified suppliers with high standards of food safety assurance programmes, and these are subject to incoming quality inspections and tests to ensure that they conform to Gardenia‟s quality and safety specifications. | Inventory Management | Gardenia Bread are baked fresh daily so that consumers get the finest quality and freshest bread daily.Usually bread are sold till the inventory is empty, however for unsold bread, they would be sold to commercial fishponds and factory workers. Gardenia need to do so in order to maintain its reputation of ensuring its bread is fresh etc. (include citation)Research on whether Gardenia uses Inventory Management Software | Distribution | An efficient and effective distribution system is very important especially for companies dealing with food products like Gardenia.Therefore, Gardenia has to ensure that it is able to deliver the freshly baked bread quickly and efficiently every morning to some 3000 retail outlets in Singapore come rain or shine so that the bread remains fresh when it reaches the stores. Gardenia is able to do so with its efficient sales and delivery teams. (Research more on how gardenia manages its distribution network (e.g. vans))Since Gardenia bread are available in many different places and thus it is easily accessible, by increasing...
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...1. True or false: Holding food in a steam table above 140F (60C) kills disease-causing bacteria and eliminates the problem of food poisoning. Explain you answer. False. Bacteria will not multiply at 60C, but most are not killed. 2. True or false: Canning food eliminates air so disease-causing bacteria can’t grow. Explain your answer. True. Canned and bottled foods that are unopened are not likely to support bacterial growth in their normal state. 3. Which of the following foods can become contaminated by disease-causing organisms? Turkey Sandwich Potato Salad Shrimp Cocktail Roast Beef 4. How often should you wash your hands when working on food? Whenever starting a new project, even if you are wearing gloves. If you are putting on new gloves, you should still wash your hands before putting them on. 5. Why is temperature control one of the most effective weapons against bacterial growth? What are some important temperatures to remember? Temperature control is one of the most effective weapons against bacterial growth because it helps prevent food from entering the food danger zone. The Danger Temperature Zone, 40C – 140C Food Storage Temperatures: Raw Vegies 40-45F Eggs 38-40F Milk and Cream 36-40F Poultry and Meat 32-36F Fish and Seafood 30-34F 6. What is the importance of cleaning and sanitizing equipment and cutting boards immediately after working on raw poultry? To preventing cross-contamination and the transfer of Bactria...
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...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 plants to ensure that pre-packaged food is developed in hygienic processes. HACCP strategy HACCP is a program that is widely used in enhancing food safety. It is a system that employs control of temperature at various critical control points. In this case, food is kept at a particular range of temperatures which are considered safe. HACCP is a system that ensures that handling and...
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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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...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 mention Court appearances. The HACCP System is so necessary in the kitchen, which is only one part of the whole system, It could force closure due to a tarnished image or worse still someone’s death, If it is not fixed in short order. Introduction: Yesterday evening at 8pm the Environmental Health Officer visited our kitchen. From the report we are deemed to have some serious...
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