...LETTER of TRANSMITTAL Subject: Submission of internship report on “Distribution Network and Process of Alook Refrigeration Co Ltd”. Dear Sir, It is a great pleasure to present the internship report titled “Distribution Network and Process” in Alook Refrigeration Co Ltd, which was assigned as a partial requirement for the completion of Bachelor of Business Administration degree. This is an honor to work for a Refrigeration Company and gain in-depth knowledge on Distribution Network and Process. Throughout the study, I have tried to accommodate as much information and relevant issues as possible and tried to follow the instructions that you have suggested. Through the internship, I tried my best to make this report as much informative as possible I am grateful to you for your guidance and kind cooperation at every step of my endeavor on this report. I shall remain deeply grateful if you kindly take some pen to go through the report and evaluate my performance. Sincerely yours Islam Kazi Ashik- Ul ID # 09-14727-3 Department of Business Administration American International University-Bangladesh Acknowledgement Firstly, Thankful to the honorable supervisor Ziarat Hossain Khan for giving the freedom to choose the report topic and continuous guidance henceforth. His guidance has been of extreme help to me. I am also thankful for all the times, I consulted him and he answered with the utmost patience and perseverance...
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...programme * School discovery visits * Jobs * Survey * Market jobs * Conferences (les entretiens) * Rungis leads the debate * Les Entretiens de Rungis this year * Previous editions * Products and features * Seasonal produce * Features * New products Newsletter | * Market areas * Buy * Setting at Rungis * Local produce * Supply * Current market prices * Who does what at Rungis * Introduction * Rungis Values * Health and Safety * Sustainable development * International * Semmaris * Press room * Education * Jobs * Conferences (les entretiens) * Products and features * Trading times and closing dates * Traffic information * How to get to Rungis * Market Map * Eating * Sleeping * Your communication at Rungis * Setting-up at Rungis * Book a reception room * Visit Rungis * Photo library * Video library * Who does what at Rungis * Why setting-up at Rungis * Property * Request information * They set-up at Rungis Home » Media/Education/Jobs » Products and features >> FeaturesFeatures The cold chain : facilities and regulationsThe cold chain occupies an essential place in the food sector, at a technical, economic and regulatory level. Because of its inherent evolution in relation to technological progress, it is present at every stage, from production to consumption.The majority of food products are mandatorily subject to...
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...Summary Houghton Refrigeration Company is a company that builds refrigerators for large appliance companies. During the summer, the company needs to hire around forty new employees which are typically college students from a local private college. They receive little training prior to starting working. All they are taught is the basics of how to do their job, not how to handle difficulties that arise. More and more employees start to get injured, and the president of the company decides the company needs safety training. The first-line supervisor gave a brief training that wasn’t very beneficial to the employees. Step 1: Identify the Problem The problem in this case is that Houghton Refrigeration Company is having complications maintaining a safe and healthy work environment for their employees, and now some of their workers are becoming injured. Step 2: Identify Causes of the Problem There are several reasons this problem could be occurring. One reason is that the upper management are educated in engineering, not management, which is the cause of the second reason for this problem. The second reason the employees are being injured is because they lack proper training. The college students are also feeling pressured by one of the first- line supervisors who is harassing them. Step 3: Alternative Solutions * The company can hire an outside source to develop a training program for the employees. * They can hold one-on-one training with each of the new employees...
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...350 BC ON YOUTH AND OLD AGE, ON LIFE AND DEATH, ON BREATHING by Aristotle translated by G. R. T. Ross 1 WE must now treat of youth and old age and life and death. We must probably also at the same time state the causes of respiration as well, since in some cases living and the reverse depend on this. We have elsewhere given a precise account of the soul, and while it is clear that its essential reality cannot be corporeal, yet manifestly it must exist in some bodily part which must be one of those possessing control over the members. Let us for the present set aside the other divisions or faculties of the soul (whichever of the two be the correct name). But as to being what is called an animal and a living thing, we find that in all beings endowed with both characteristics (viz. being an animal and being alive) there must be a single identical part in virtue of which they live and are called animals; for an animal qua animal cannot avoid being alive. But a thing need not, though alive, be animal, for plants live without having sensation, and it is by sensation that we distinguish animal from what is not animal. This organ, then, must be numerically one and the same and yet possess multiple and disparate aspects, for being animal and living are not identical. Since then the organs of special sensation have one common organ in which the senses when functioning must meet, and this must be situated midway between what is called before and behind (we call 'before' the direction...
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...frozen products. The BHCS store currently cannot meet the customer demands with the store reaching full capacity from end October till February every year. The company has no option but to turn clients away during this period. All this whilst the MWCS facility stands empty as it cannot accommodate the frozen products. The project involved converting the MWCS branch into a dual purpose facility to handle both the frozen products during their off season and to revert to handling of chilled products during the citrus season. This would thereby enable the company to have a 12 month facility as opposed to having a 6 month facility. This project required the specialized skills of professional companies in order to execute this project.all of the work had to be outsourced to sub contractors as the company not have these skilled staff.The project team had to comprise of staff from the company...
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...APPLIED ENERGY www.elsevier.com/locate/apenergy Theoretical performances of various refrigerant–absorbent pairs in a vapor-absorption refrigeration cycle by the use of equations of state A. Yokozeki * DuPont Fluoroproducts Laboratory, Chestnut Run Plaza 711, Wilmington, DE 19880, USA Accepted 27 April 2004 Available online 28 July 2004 Abstract The vapor-absorption refrigeration cycle is an old and well-established technique, particularly with ammonia/water and water/LiBr systems. New types of refrigerant–absorbent pairs are also being actively studied. Modeling the cycle performance requires thermodynamic properties, which have been largely based on empirical correlation equations fitted to a large amount of experimental data such as solubility at various temperatures, pressures, and compositions. In this report, we have demonstrated, for the first time, a thermodynamically consistent model based on the equations of state for refrigerant–absorbent mixtures. Various commonly known binary-pairs for the absorption cycle are used as examples. Cycle performances and some new insights on understanding the cycle process are shown. Ó 2004 Elsevier Ltd. All rights reserved. Keywords: Vapor absorption cycle; Equations of state; Refrigerant; Absorbent; Modeling; Cycle performance; Solubility; Enthalpy 1. Introduction The vapor-absorption refrigeration cycle is more than 100 years old. Although the vapor-compression cycle took over most of air-conditioning and refrigerating * Tel...
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...Case Study “MacPherson Refrigeration Limited” Mohamed Yehia Emam (S1500733) George Gabriel George (S1501034) Table of Contents Table of contents Page 2 1. Introduction Page 3 2. Problem Statement Page 3 3. Performance Measures and Trade-Offs Page 4 4. Assumptions Page 5 5. Iterative Plan Page 5 5.1. Integer Programming Model Page 5 5.2. Integer Programming Model Considering Overtime Page 6 5.3. Integer Programming Model Considering Hiring/Firing Page 7 6. Conclusion Page 9 1. Introduction In this case study, production planning of MacPherson Refrigeration Limited (MRL) for the next year is conducted. In order to provide some background information about the company and the related production plant; there are some points to be mentioned. First of all MRL is relatively large company with a sales of about $28.5 million and for the last ten years they are in the business of producing consumer refrigeration. Secondly, the production plant which this production planning is related has an increased efficiency in the last years through process design and assembly technologies. In this report, process and results of this case study is presented. In this first part, problem which is going to be studied is presented. Following that, decision criteria and performance measures are given in order to evaluate results. Then, assumptions are made considering the business...
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...CHEG 231011 Thermodynamics I Project Report Compound: Dimethyl Sulfide (C2H6S) Abstract: This project focuses on the thermodynamic properties of dimethyl sulfide (C2H6S). This report mainly consist of a basic introduction for C2H6S from chemical, physical, environmental, industrial sights, a methodology part to show how to generate the thermodynamic charts and a rankine refrigeration cycle for C2H6S, a result part of all the charts and cycle I get from mat lab and other calculation methods, a brief discussion part between the thermodynamic charts and the chemical, physical, environmental, industrial significance. Introduction 1. Basic chemistry. C2H6S: Structure: [pic] [pic] Molecular weight: 62.134 Boiling Point: 38 °C (311 °K) Freezing Point: -98.72 °C (174.88 °K) Triple Point Temperature (Ttri): 174.85°K Critical Temperature (Tc): 503 °K Critical Pressure (Pc): 55.30 bar Critical Molar Volume (Vc): 0.2066 L/mol Critical compressibility factor (Zc):0.273 Acentric factor (ω): 0.191 Antoine Equation Parameters A: 4.28713, B: 1201.134, C: -29.906 2. Compound uses. Dimethyl sulfide (DMS) is a key compound in global sulfur and carbon cycles. a) chemical reactant Dimethyl Sulfide will undergo some types of reactions and used as a source to produce several chemical compounds. [pic] (b) Food and Beverage Component DMS is a primary aroma and flavor compound to make beer character. It is also used in other food applications...
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...2015). On the other hand, there is the Consumer Price Index (CPI) a lagging economic indicator that is used to measure the price levels of consumer goods, and reflects inflation. Smith (2015) says “A high rate of inflation may erode the value of the dollar more quickly than the average consumer’s income can compensate. This, thereby, decreases consumer purchasing power, and the average standard of living declines. Moreover, inflation can affect other factors, such as job growth, and can lead to decreases in the employment rate and GDP”. With these economic indicators in mind, supply and demand for consumer durables can be measured. Refrigerator is an example for this consumer durable and it can be measure by economic indicators to know how the economy has affected the demand and supply of it. Refrigerator has become an indispensable consumer durable of every household, and for consequence the demand of this...
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... Mrs.Neha Srivastava Associate Business Director Assistant professor ,Marketing Allied Media Network KJ SIMSR KJ Somaiya Institute of Management Studies & Research May ,2013 Declaration I Mr./Ms. …………………………………………….hereby declare that this project report is the record of authentic work carried out by me during the period ………. to …………. and has not been submitted to any other University or Institute for the award of any degree or diploma etc. Signature Name of Student Roll No. Date Certificate from Industry Guide This is to certify that Mr…………………………………………a student of the Post Graduate Diploma in Management /PGDM-Communications has worked in our organisation on a project assigned by us. To the best of our knowledge,this report is a product of the students own effort on the project conducted under our guidance and supervision....
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...QRT Task 1 Company name: Christian Heating and Cooling (CHC) A1. Viability of product or service Customers need a business with the knowledge and expertise to install and service air conditioning systems. The company will work on all systems to include commercial and residential customers. Our expertise will lie in refrigeration (medium and low temp), air conditioning, and heating. We are launching this website for several reasons. This will allow us to more effectively communicate with our current and potential customers. It will also allow us to more effectively compete with our competitors, while allowing us to gather information through surveys, questionnaires, and emails. Lastly, we can offer our customers another means of payment for services, making us that much more accessible to our customers. A2. Current Online Competitor Summers Plumbing, Heating and Cooling (http://summersphc.com/) Slogan: “The difference is our service.” Online presence Online tool for scheduling appointments Simple Website Informational Easy to navigate Same theme used throughout Impersonal No slogan Promotions buried and links hard to find Social media links below the fold Broad Ripple Service Experts (Formerly Broad Ripple Heating) (http://www.serviceexperts.com/Locations/IN/Broad_Ripple_Service_Experts_Indianapolis_IN_46220.aspx) Name Change Online scheduling tool More complicated website Not cluttered Promotion “on the fold” and on a scrolling...
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...Macdonald Refrigeration Limited PART I 1. Characterize the dominant strategy used for each of Janet’s production plans, and provide a brief summary of the strengths and weaknesses of each. PRODUCTION PLAN 1: LEVEL STRATEGY Janet's first plan proposes using a stable workforce and a constant output rate. Inventories would increase during low demand periods and decrease during high demand periods. Strengths: * Workers are protected against forecast error * Stable work hours and increased job security lead to happier employees * Employees would not have to work as many overtime hours to fill orders because there would be substantial inventory during heavy demand months * Tasks become easier and workers more efficient because employees are doing the same jobs, which creates a stable work environment * A stable work environment can increase morale Weaknesses: * A constant output rate will result in high and/or excessive inventory * Inventory levels fluctuate leaving the potential for high inventory carrying costs, or conversely, can result in order stock outs, backlogs and lost sales * Holding inventory could result in outdated products * Accumulated inventory leads to higher storage costs, higher insurance, and higher carrying costs like taxes PRODUCTION PLAN 2: STABLE WORKFORCE-VARIABLE WORK HOURS Janet's second plan holds the workforce constant, but varies the number of hours worked through flexible work schedules and overtime...
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...d Fishery Products Hazards and Controls Guide > Chapter 13: Clostridium botulinum Toxin Form… 06/06/2012 U.S. Food & Drug Administration Food Home Food Guidance, Compliance & Regulatory Information Guidance Documents Chapter 13: Clostridium botulinum Toxin Formation (A Biological Hazard) - 3rd Edition A later version 1 of this guidance issued in April 2011. Below is an earlier version. June 2001 Fish and Fisheries Products Hazards and Controls Guidance Third Edition Return to table of contents 2 Hazard Analysis Worksheet STEP #10: Understand the potential hazard. Clostridium botulinum toxin formation can result in consumer illness and death. This chapter covers the potential for C. botulinum growth and toxin formation as a result of time/temperature abuse during processing, storage and distribution. The growth of other pathogens and the formation of other toxins as a result of time/temperature abuse during processing are covered in Chapters 7 (histamine formation), 12 (pathogen growth during processing other than C. botulinum), and 15 (Staphylococcus aureus toxin formation in hydrated batter mixes). Additionally, the prevention of C. botulinum toxin formation during storage and distribution of the finished product by drying is covered in Chapter 14. The prevention of C. botulinum toxin formation during storage and distribution of the finished product by specialized cooking and hot filling procedures is covered in Chapter 16. The prevention of C. botulinum toxin...
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...had almost taken 20 years for the idea to market and develop. Even though it seemed to be a simple concept it was technically complex and nearly cost the company $85 million to bring to market. There were so many challenges with the research, development and start-up processes. The machines were very costly and it took 5 years to complete the computer portion of the project. There is the development of major systems in Solid Works software which include two refrigeration systems, a pneumatic system, a consumer interface, a pumping system, and a dry-goods distribution system. With Solid Works Premium, they will have all the modeling capabilities they need to design each different type of component, whether it’s made of sheet metal, plastic, or multiple materials, such as refrigeration systems. Furthermore, Solid Works software also lets them assemble all of these components together and make any changes quickly and easily, therefore, MooBella plans to utilize SolidWorks Simulation design analysis and the mold design and analysis tools found in Solid Works software on future models of its precedent-setting...
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...39 38 ENVIRONMENT our c ommitment to the environment At Burger King Holdings, Inc. (BKC), we share the concerns of our neighbors and employees about the future of our planet and the need to protect and conserve precious resources. The heightened global debate regarding the role of business in sustainability has highlighted many of the challenges and expectations among all businesses, including the quick-service restaurant industry. In our industry, specifically, our most notable challenges are in the areas of energy, waste, water consumption and emissions. We are committed to taking steps that will minimize our environmental impact as we continue to serve great-tasting food at affordable prices while adding shareholder value. 40 ENVIRONMENT 41 re S taurant S One of our first steps is identifying where we currently stand with our restaurants. We have begun holding BURGER KING® Green Sessions for employees, members of our supply chain and key third-party partners who understand BKC operations best and who are passionate about making a difference. These sessions help us to identify our biggest opportunities for improvement and develop a realistic tactical plan for making positive changes going forward. We are committed to evaluating and identifying the most effective green design elements that can be applied to newly constructed restaurants and incorporated into the infrastructure of our existing restaurants. We know that small changes ...
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