...George Fisher Yihong Xu LinhDan Nguyen Johnson & Wales University Class Title and Number Term Date Matthew J. Samel Table of Contents Title page 1 Table of Contents 2 SECTION I Project Introduction 4 Explanation and Definition of Hotel Outlet 4 Explanation and Description of Sample Hotel’s Chosen 4 Summary and examples of what “others” have said about the Outlet 7 SECTION II Standardized Recipes, Converting and Costing 10 Introduction; The importance of Standardized HACCP Recipes and Cost Cards 10 Standardized HACCP Recipes 11 Cost Cards 21 Comparison of MMP and Selling Price 26 SECTION III Equipment & Cooking Methods 28 Introduction; The importance of Selecting Equipment & Cooking Methods 28 Equipment Needed to Produce and Serve 28 Cooking Methods and Techniques Used 30 ?? Outlet: Do the Selected Cooking Methods and Techniques Work? 30 & Suggestions for Improvements based on Outlet and Target Guest SECTION IV Ingredient Category Research 32 Introduction: Definition and Description of the Ingredient 32 Trends Associated with the Ingredient 33 Impact of the Trend on the Hotel, Foodservice, or Outlet. 34 SECTION V Purchasing Specification 36 Introduction: Define and Describe Purchasing Specifications 36 Purchasing Specifications Example: (Meat, Poultry, Fish or Seafood) 36 Purchase Specification Rationale...
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...Growth Commitment Results 20 13 Impact Partners DATA B OO K DuPont Investor Relations Contents 1 2 DuPont Overview Corporate Financial Data Consolidated Income Statements Consolidated Balance Sheets Consolidated Statements of Cash Flows Selected Additional Data 6 DuPont Science & Technology 8 Business Segments Agriculture Electronics & Communications Industrial Biosciences Nutrition & Health Performance Materials Safety & Protection Performance Chemicals 22 Corporate Financial Data Segment Information Selected Additional Data Inside Back Cover Board of Directors and DuPont Leadership Individual Shareholder Relations: (302) 774-3033 Main Office Number: (302) 774-4994 Internet: www.dupont.com The DuPont DATA BOOK has been prepared to assist financial analysts, portfolio managers and others in understanding and evaluating the company. This book presents graphics, tabular and other statistical data about the consolidated company and its business segments. Forward-Looking Statements This DATA BOOK contains forward-looking statements which may be identified by their use of words like “plans,” “expects,” “will,” “anticipates,” “believes,” “intends,” “estimates” or other words of similar meaning. Although they reflect our current expectations, these statements are not guarantees of future performance, but involve a number of risks, uncertainties, and assumptions. Some of which include: fluctuations in energy and raw material prices; failure to develop and market new products...
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...Author: Group 2 Course: Operation Management SERVICE QUALITY IN STARBUCKS COFFEE An in-depth study ABSTRACT This report has been prepared to analyze the processes and strategies such as control of operations systems, design and planning of Starbucks. Theoretical frameworks have been applied to evaluate the company’s operational strategy in terms of its products and services offering. While the report considers Starbucks overall strategy, it also focuses on the daily operations of Starbucks franchises. The study evaluates how Starbucks has been able to position itself as a leader in its market segment and analyses the strengths and weakness in the company’s existing strategy. Upon dissecting various aspects of the company’s processes, it provides an appreciation of the company’s efforts to continuously evolve in the changing market conditions by incorporating new product design and being innovative to stay at parity with its competition. Finally, upon identifying the areas of improvement in the company’s existing strategy, the report conclusion discusses about lesson learned and possible recommendations that can be incorporated in order to further ensure operational efficiency thereby maximizing profits and increasing its value offering. Page 1 of 31 Table of Contents ACKNOWLEDGEMENT .............................................................Error! Bookmark not defined. ABSTRACT ..........................................................
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...CHAPTER 1 INTRODUCTION As the demand of Food Industry continues to upsurge at the present time, people as the consumers tend to explore for a unique food outlet which can offer products suitable to their taste and preferences. Since meals on the go are nothing new in the Food Service Industry, there is an outgrowing demand of people who are looking for healthy, “Home- Cooked Meals” and finding them outside their traditional way of eating. Food that is flavorful and healthy is making the grade, which explains why ethnic or native meals are among top home meal replacement preferences. Hence, Food chains are becoming popular already. Considering this fact, the proposed business is entitled “Harampangan ha Sinirangan”, this has the quickness of the service in fast-food chains and the convenience that most upscale restaurants gives to its customers and top it all with meals and delicacies that are inspired by purely Eastern Visayas Cuisine. The local residents and tourists as the major target beneficiaries, tend to discover a place where to gather, relax, enjoy and eat something new. Having these ideas, the proposed business would be a place that would cater with that needs and wants. It would be first Food Outlet that would offer purely native meals and delicacies. The proposed business would be situated at Real Street, Sagkahan Tacloban City. It is therefore accessible and is located near with the prospective target consumers. The proposed business would not only...
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...Table of Contents I. II. III. History of the Envelope An Overview of Envelope Beginnings Introduction to the Envelope Envelope Construction and Types Standard Sizes and How They Originated The Beginning of Size Standardization Envelope Construction, Seams and Flaps 1. Seam Construction 2. Glues and Flaps V. Selecting the Right Materials 1. 2. 3. 4. 5. 6. 7. VI. VII. VIII. IX. Paper & Other Substrates Window Film Gums/Adhesives Inks Envelope Storage Envelope Materials and the Environment The Paper Industry and the Environment IV. Talking with an Envelope Manufacturer How to Get the Best Finished Product Working with the Postal Service Finding the Information You Need Final Thoughts Glossary of Terms 1 Forward – The EMA Guide to Envelopes & Mailing The envelope is only a folded piece of paper yet it is an important part of our national communications system. The power of the envelope is the power to touch someone else in a very personal way. The envelope has been used to convey important messages of national interest or just to say “hello.” It may contain a greeting card sent to a friend or relative, a bill or other important notice. The envelope never bothers you during the dinner hour nor does it shout at you in the middle of a television program. The envelope is a silent messenger – a very personal way to tell someone you care or get them interested in your product or service. Many people purchase envelopes over the counter and have never stopped to think about...
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...transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and...
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...transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise without the prior written permission of the Publisher. This guide may not be lent, resold, hired out or otherwise disposed of by way of trade in any form of binding or cover, other than that in which is published, without the prior consent of the Publisher. The Guide is a useful resource for those seeking to gain the internationally recognised CTHCM qualifications. The Guide however must be used together with the recommended textbooks. CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and...
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...unit 1 Water cycle The water cycle, also known as the hydrologic cycle, describes the continuous movement of water on, above and below the surface of the Earth. Since the water cycle is truly a "cycle," there is no beginning or end. Water can change states among liquid, vapor, and ice at various places in the water cycle. Although the balance of water on Earth remains fairly constant over time, individual water molecules can come and go. Contents Description The sun, which drives the water cycle, heats water in the oceans. Water evaporates as vapor into the air. Ice and snow can sublimate directly into water vapor. Evapotranspiration is water transpired from plants and evaporated from the soil. Rising air currents take the vapor up into the atmosphere where cooler temperatures cause it to condense into clouds. Air currents move clouds around the globe, cloud particles collide, grow, and fall out of the sky as precipitation. Some precipitation falls as snow and can accumulate as ice caps and glaciers, which can store frozen water for thousands of years. Snowpacks can thaw and melt, and the melted water flows over land as snowmelt. Most precipitation falls back into the oceans or onto land, where the precipitation flows over the ground as surface runoff. A portion of runoff enters rivers in valleys in the landscape, with streamflow moving water towards the oceans. Runoff and groundwater are stored as freshwater in lakes. Not all runoff flows into rivers. Much of it soaks...
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...Boston | New York 2012 Produced by 49316_CH00_FM_p001t015_092012_NB.indd 3 9/25/12 10:27 AM 49316_CH00_FM_p001t015_092012_NB.indd 4 9/25/12 10:27 AM PUBLISHER’S DISCLAIMER The material in this book is for informational purposes only. Since each individual situation is unique, you should use proper discretion, in consultation with a health-care practitioner, before undertaking the diet and exercise techniques described in this book. The author and publisher expressly disclaim responsibility for any adverse e ects that may result from the use or application of the information contained in this book. NOTICE ON FOOD HANDLING This book is about cooking; it’s not a food processing and handling manual. I strongly encourage you to read and follow the established safe food processing and handling guidelines available through the USDA, FDA, and Department of Health and Human Services, including: foodsafety.gov fsis.usda.gov fda.gov/food/foodsafety NOTICE ON INTERNET RESOURCES My full curriculum is within the covers of this book. For those of you who want to “go beyond” in your research, I have provided links to Internet resources. My team and I have worked to check that these links are accurate and point to resources available when this book was released for publication. But Internet resources change frequently, and other confounding variables beyond my control intervene. So, for various reasons, the links may not direct you to the resource I had intended. In many...
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...0 Contents Executive Summary ..................................................................................................................................... 3 1. Introduction ......................................................................................................................................... 6 2. Trade in Goods ................................................................................................................................... 7 2.1 Bilateral Trade between Australia and China .............................................................................. 7 2.2 South Australian Trade with China .............................................................................................. 8 2.2.1 Disaggregated Analysis of South Australian Trade with China ........................................... 8 2.2.2 South Australia’s trade and comparative advantage ........................................................... 9 2.2.2.1 South Australia’s Revealed Comparative Advantage in comparison to other States and Territories .......................................................................................................................................... 12 2.2.2.2 2.2.2.3 Disaggregated Analysis of Key Agricultural Products ....................................................... 18 2.2.2.4 Possible Impacts of ChAFTA Commitments on Agriculture for South Australia ............... 20 2.2.2...
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...CR TOPIC-WISE EXERCISES (700-800 LEVEL) 1 The 700-800 Club Critical Reasoning Critical Reasoning Topic 1: CONCLUSION 1. • • • • • 2. In the United States, about $5,200 per person per year is spent on health care, while in Britain the amount is about half that. A recent study indicated that middle-aged white Americans have a significantly higher rate of diabetes and heart disease than do middle-aged white Britons. Even after eliminating from the study the lifestyle differences of diet, exercise, smoking, and drinking, the data showed that the Americans have poorer health than their British counterparts. The statements above, if true, best support which of the following assertions? Health care spending in the United States should be reduced by 50%. More expensive health care causes a higher incidence of certain diseases. The money spent on health care in the United States is not being used effectively. The average health care spending for middle-aged white Americans is probably less than the average health care spending for Americans in general. Something other than diet, exercise, smoking, and drinking must account for the difference in health for the two groups in the study. Spokesperson: In the 2006 election of the city mayor, 55% of the voters were female. All the voters were between ages 18 and 70 and 2/3 of them supported the incumbent mayor. The incumbent mayor won the election with a substantially greater number of votes than any other...
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...MARKETING 7E People real Choices This page intentionally left blank MARKETING 7E People real Choices Michael R. SAINT JOSEPH S SOLOMON ’ U OLLINS NIVERSITY Greg W. MARSHALL R C OLLEGE Elnora W. THE UNIVERSITY OF SOUTH CAROLINA UPSTATE STUART Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editorial Director: Sally Yagan Editor in Chief: Eric Svendsen Acquisitions Editor: Melissa Sabella Director of Editorial Services: Ashley Santora Editorial Project Manager: Kierra Bloom Editorial Assistant: Elisabeth Scarpa Director of Marketing: Patrice Lumumba Jones Senior Marketing Manager: Anne Fahlgren Marketing Assistant: Melinda Jensen Senior Managing Editor: Judy Leale Project Manager: Becca Richter Senior Operations Supervisor: Arnold Vila Creative Director: Jon Christiana Senior Art Director: Blair Brown Text and Cover Designer: Blair Brown Media Project Manager, Production: Lisa Rinaldi Media Project Manager, Editorial: Denise Vaughn Full-Service Project Management: S4Carlisle Publishing Services Composition: S4Carlisle Publishing Services Printer/Bindery: Courier/Kendalville Cover Printer: Courier/Kendalville Text Font: Palatino Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Microsoft®...
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...MARKETING 7E People real Choices This page intentionally left blank MARKETING 7E People real Choices Michael R. SAINT JOSEPH S SOLOMON ’ U OLLINS NIVERSITY Greg W. MARSHALL R C OLLEGE Elnora W. THE UNIVERSITY OF SOUTH CAROLINA UPSTATE STUART Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editorial Director: Sally Yagan Editor in Chief: Eric Svendsen Acquisitions Editor: Melissa Sabella Director of Editorial Services: Ashley Santora Editorial Project Manager: Kierra Bloom Editorial Assistant: Elisabeth Scarpa Director of Marketing: Patrice Lumumba Jones Senior Marketing Manager: Anne Fahlgren Marketing Assistant: Melinda Jensen Senior Managing Editor: Judy Leale Project Manager: Becca Richter Senior Operations Supervisor: Arnold Vila Creative Director: Jon Christiana Senior Art Director: Blair Brown Text and Cover Designer: Blair Brown Media Project Manager, Production: Lisa Rinaldi Media Project Manager, Editorial: Denise Vaughn Full-Service Project Management: S4Carlisle Publishing Services Composition: S4Carlisle Publishing Services Printer/Bindery: Courier/Kendalville Cover Printer: Courier/Kendalville Text Font: Palatino Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook appear on appropriate page within text. Microsoft®...
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...c MARKETING 7E People real Choices This page intentionally left blank MARKETING 7E People real Choices Michael R. SAINT JOSEPH S SOLOMON ’ U OLLINS NIVERSITY Greg W. MARSHALL R C STUART OLLEGE Elnora W. THE UNIVERSITY OF SOUTH CAROLINA UPSTATE Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul Singapore Taipei Tokyo Editorial Director: Sally Yagan Editor in Chief: Eric Svendsen Acquisitions Editor: Melissa Sabella Director of Editorial Services: Ashley Santora Editorial Project Manager: Kierra Bloom Editorial Assistant: Elisabeth Scarpa Director of Marketing: Patrice Lumumba Jones Senior Marketing Manager: Anne Fahlgren Marketing Assistant: Melinda Jensen Senior Managing Editor: Judy Leale Project Manager: Becca Richter Senior Operations Supervisor: Arnold Vila Creative Director: Jon Christiana Senior Art Director: Blair Brown Text and Cover Designer: Blair Brown Media Project Manager, Production: Lisa Rinaldi Media Project Manager, Editorial: Denise Vaughn Full-Service Project Management: S4Carlisle Publishing Services Composition: S4Carlisle Publishing Services Printer/Bindery: Courier/Kendalville Cover Printer: Courier/Kendalville Text Font: Palatino Credits and acknowledgments borrowed from other sources and reproduced, with permission, in this textbook...
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...The fourteenth edition of Purchasing and Supply Management focuses on decision making throughout the supply chain. Based on the conviction that supply managers, in concert with suppliers and distributors, have to contribute to organizational goals and strategies, this edition continues to focus on how to make that mission a reality. Fourteenth Edition Highlights of the Fourteenth Edition: More than 40 real-life supply chain cases afford the opportunity to apply of the acquisition process. Criteria for supply decisions have been organized into three categories: (1) strategic, (2) operational, and (3) additional. In this third category, new factors such as balance sheet and income statement considerations, dimensions of risk, and environmental and social considerations are considered. Visit the text’s Online Learning Center at www.mhhe.com/Johnson14e Michiel R. Leenders, D.B.A., PMAC Fellow Professor of Purchasing Management Emeritus Richard Ivey School of Business The University of Western Ontario Anna E. Flynn, Ph.D., C.P.M. Formerly Clinical Associate Professor Supply Chain Management Thunderbird School of Global Management Formerly Associate Professor Institute for Supply Management TM Johnson Leenders Flynn Purchasing and Supply Management Johnson Leenders Flynn MD DALIM #1093963 06/05/10 BLUE GREEN P. Fraser Johnson, Ph.D. Leenders Purchasing Management Association of Canada Chair Associate Professor, Operations Management ...
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