...Running Head: JAMES REASON'S SWISS CHEESE THEORY James Reason's Swiss Cheese Theory [Name of the Writer] [Name of the Institution] James Reason's Swiss Cheese Theory Introduction The model of Swiss cheese is a model of accident causation which is used risk management and its analysis in system of healthcare, aviation, and engineering. Swiss Cheeses Model compares human system to Swiss cheese slices. The slices are piled together with one another. Basically it was founded in 1990, by James T. Reason, a British psychologist of University of Manchester. The model gained wide acceptance and has been used by healthcare industry, emergency services organizations, aviation industry, and safety industry since it was developed. It is also known as cumulative act effect. According to a survey, in most of the cases, there can be four levels of failure for an accident: unsafe supervision, unsafe act of themselves, organizational influence, and preconditions for unsafe acts. James T. Reason, in his Swiss Cheese Model developed defenses of organization against the failure and represented barriers as slices of Swiss cheese. And individual weaknesses are shown by the holes in the slices as part of the system, and all holes are different in position and sizes in those slices. The failure of the system occurs when holes in slices simultaneously align in aggregate, giving permission, as James Reason's said “a trajectory of accident opportunity", so that in...
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...for Cheese! The media article I chose to write about is called Make Room For Cheese- If Incorporated Wisely, It Can Be Part of a Healthful Diet, written by Diane Welland. I chose to write about this article because I love cheese and can eat with almost anything like most Americans do. Cheese can be healthful and provide Calcium if consumed adequately. However, it can at times, if consumed in high amounts, be detrimental to our daily diets. That is why this article explains to us the right portions of different types of cheeses we can consume. Cheese contains a good source of protein, is high in Calcium, and sodium as well. It is especially helpful for vegetarians so that they can meet their protein goal in order to be healthy. Unfortunately, here in America, we have a tendency to consume cheese in high amounts. A study showed that the cheese consumption in the U.S. in 2009 was 33 lbs. per capita which has tripled since 1970. And since it is high in calories and saturated fats, it can perhaps be more harmful to out bodies if consumed too much on a daily basis. Sodium in cheese comes from two places, which is the one that naturally presents itself in milk or the salt added during the cheese-making process. If people are concerned about the amount of sodium in their cheeses then they should know that some contain more sodium than others. For example, feta cheese has 317 mg of sodium per ounce while Swiss cheese only has 54 mg of sodium per ounce. Most natural cheeses range...
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... catering sandwiches & wraps! ! café club – turkey, ham, bacon, swiss, lettuce, tomato, onion, mayo and mustard on sourdough ! ! italian sub – capicola, salami, tomato, provolone, shredded lettuce, onion, mayo and oregano vinaigrette on baguette ! ! curried chicken salad – house-made chicken salad with lettuce & tomato on raisin walnut ! ! turkey & sun-dried cherry – swiss cheese, housepreserved cherries and sliced turkey breast on ciabatta with fresh spinach leaves and mayo! ! turkey & basil pesto – roasted tomatoes, basil pesto, swiss cheese and turkey on ciabatta ! ! ham & asparagus – asparagus, garlic onion chutney, gruyere cheese, mayo and ham on ciabatta ! ! roast beef & caramelized onion – roast beef, maytag white cheddar, caramelized onions with dijon mustard and mayo on baguette ! ! veggie & hummus – hummus spread, roasted tomatoes, portobello mushrooms, asparagus and swiss on ciabatta! ! ! ! ! ! rotisserie chicken wrap – lettuce, pico de gallo, cheese and chicken in a tortilla with red pepper spread! turkey wrap – house-roasted turkey, spinach, artichokes & red pepper spread in a flour tortilla! veggie wrap – hummus, roasted tomatoes, portobello mushrooms, spinach & asparagus + three cheeses in a flour tortilla! C B & J – house-made cashew butter & local tart cherry jam on baguette! LTO’S — your choice of house roasted turkey, roast beef or ham on café sourdough with swiss, lettuce, tomato & onion + mayo and mustard market box lunch ! your choice...
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...Two 1 whole wheat pita 1 scrambled egg 1 ounce cheese 1 ounce ham ½ apple Day Three 1 whole wheat frozen waffle 1 tsp butter spread on all natural fruit jelly (read your label and get the kind with no sugar added) 1 cup low fat milk Day Four ¾ cup cottage cheese ¼ of a cantaloupe cubed 1 cup of strawberries ½ cup grapes small handful of almonds Day Five 1 egg fried in 1 tsp olive oil 1 slice swiss cheese on 1 whole wheat English muffin Day Six 1 eggfried in 1 tsp olive oil 1 slice swiss cheese on 1 whole wheat English muffin Day Seven ½ grapefruit 2 scrambled eggs 1 slice whole wheat bread with 1 tsp butter LUNCH Day One 5 ounces lean ground beef browned 1/4 cup corn kernels 1/2 cup salsa 1/2 cup cooked white kidney beans 9 Black olives, diced 1 whole wheat tortilla Day Two 4 ounces grilled chicken ½ cup red peppers ½ cup onions on a whole wheat tortilla Day Three 3 ounces turkey lunch meat ½ cup lettuce ½ cup tomatoes mayonnaise in 1 whole wheat pita Day Four 4 ounces browned lean ground beef 1 cup cooked whole wheat pasta 1 cup tomato sauce 1 cup broccoli sprinkle with parmesan cheese ½ apple Day Five 2 corn tortillas 3 ounces of seasoned ground meat (turkey or lean beef) 1 ounce cheese ½ tomato ¼ cup onion chopped lettuce 10 olives splash of Tabasco Day Six 4 ounces of grilled chicken 2 cups of spinach salad 1 ounce gorgonzola cheese 2 pieces of bacon (bacon bits) chopped carrots ...
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...Research Project Cheese Origins, history and where it is now found in the world In the ancient eras, during the Greeks and Romans’ time, cheese was an important trade product and was mentioned extensively in the literature of the day (including in Homer’s odyssey, whereby Cyclops Polyphemus’s cave have description on cheese’s production). In the first century AD, The Roman writer Apicius states the steps in cheese production when writing. The Roman word for cheese is caseus, which is derived from the word casein, which means milk protein that is curdled to make cheese. The French word for cheese fromage and Italian is formaggio and Italian word, which come from the Greek word formos which stands for form or mould. Essentially, cheese is produce by curdling fermented milk then removing the liquid that forms which is known as the whey. The curds are generally curdled using rennet; a substance extracted from the stomach of animals such as cows, and salt is used to flavor it. It was unclear when exactly rennet was first used, but there is assumption that it was by the Etruscans, during the fifth and sixth century BC. The Romans were the ones who pioneered the method of cooking curds in cheese making, allowing for longer shelf life, enabling harder cheese to be trade and transport conveniently. The combination of bacteria used to ferment the milk, in combination with kind of milk and particular type of cheese-making method used, plus the action of time as cheese is matured, are...
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...per day. All meat including: • Bacon* • Beef • Ham* • Lamb • Pork • Veal • Venison *Be aware of processed meat and that some may be cured with sugar, which will add to the carbohydrate count. Also steer clear of meats with added nitrates. Eggs are one of nature's most nutritious creations. That’s why eggs are a staple breakfast in the Atkins Nutritional Approach. Feel free to get creative with your eggs, add mushrooms and onions, or even green pepper. Top them off with feta cheese or add spices like basil and oregano. All Eggs including: • Deviled • Fried • Hard-boiled • Omelets • Poached • Scrambled • Soft-boiled Keep in mind that cheese does contain carbs, about 1 gram per once. You may have about 3 to 4 ounces of cheese per day. An ounce is about the size of an individually wrapped slice of American cheese. Cheese including: Type Serving Size • Blue cheeses 1 oz • Cheddar ½ cup • Cow, sheep and goat 1 oz • Cream cheese 1 oz • Feta 1 oz • Gouda 1 oz • Mozzarella 1 oz • Parmesan 1 tbs • Swiss 1 oz Net Carbs 0.7 0.0 0.3 0.8 1.2 0.6 0.6 0.2 1.0 Vegetables: You should be eating approximately 12 to 15 net carbs a day from vegetables, which is equivalent to several cups depending on the Net Carb count of vegetable used. 1 cup is equal to approximately the size of a baseball Vegetable Alfalfa sprouts Argula Bok choy Celery Chicory Greens Chives Cucumber...
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...To: James Barrett, From: Assistant Marketing Director Date: November 27, 2012 Subject: Amy’s Bread INTRODUCTION Here is the analytical report that you requested on November 18, 2012 to conduct research on www.amysbread.com in order to determine the feasibility of opening a retail operation in the Metropolitan area of New York. Amy originally went to school to study economics at St. Olaf College. Amy Scherber eventually followed her passion for baking and went to France where she learned old-fashioned baking techniques. Amy is actively involved in the community. Amy’s Bread offers a variety of artisan bread for 20 years. FINDINGS The webpage is organized into 6 main categories as follow: Locations, Menu, Wholesale, Shop, Press, and Our Story. Locations There are three retail operations located in Hell’s Kitchen, Chelsea Market, and The Village Each location is accessible by public transportation. Parking is only available in the Chelsea Market and The Village locations. Each of these locations are surrounded by pedestrian traffic in the busy city of Manhattan. Hell’s Kitchen: Chelsea Market: The Village: 672 Ninth Avenue 75 Ninth Avenue 250 Bleecker Street (Between 46th & 47th Streets) (Between 15th & 16th Street) at Leroy Street New York, NY 10036 New York, NY 10011 New York, NY 10014 212-977-2670 212-462-4338 212-675-7802 Hell’s Kitchen is the first location opened up by Amy in 1992. The small, cozy café seats 12 in...
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...doing this project it will help me remember most of the ingredients and most of the method of prep. This will also help me get a better understanding of how to convert recipes and use the conversions properly. Also this project will help me with creating the perfect dish for my presentation. Finally this project will help me with my plate presentation set up. Chicken Cordon Bleu Original | Converted | Item | Ten (5oz pieces) | 6 (5oz pieces) | Chicken Cutlets | Ten (1oz pieces) | 6 (1oz pieces) | Ham Slices | Ten (½ oz pieces) | 6 ( ½oz. pieces) | Swiss Cheese | As needed | As needed | Flour | 3 each | 1 ½ | Eggs | 16oz | 9 ⅔ oz. | Bread Crumbs | 4oz | 2 ⅓ oz. | Oil | 4oz | 2 ⅓ oz. | Butter | 20oz | 12 oz. | Demi-Glace | Method of Prep: 1. Gather all the ingredients and equipment. 2. Pound the veal cutlets into thin even slices. Place a ham slice on top of each veal cutlet and a cheese slice on top of each ham slice. Fold the veal over, and seal the edges, chill in the refrigerator for 2 to 3 hours or in the freezer for 30 minutes, being sure to wrap airtight with plastic wrap. 3. Bread the veal by dipping it in the flour, egg wash, and bread crumbs. 4. Combine the oil and butter. Fill a sautoir ½ inch (1.2 centimeters) deep. Heat the fortified butter to 350°F (177°C) and fry the veal to order until golden brown on all sides. Finish by baking in a preheated 350°F (177°C) oven for 5 to 7 minutes. 5. To serve, place a veal cutlet on...
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...Creamy Au Gratin Potatoes Ingredients 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon salt 2 cups milk 1 1/2 cups shredded Cheddar cheese Directions Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven. Leche Flan Ingredients: 10 egg yolks (pula ng itlog); well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 3/4 cup water Leche Flan (egg yolks) Cooking Instructions: Mix water and sugar in the moulds. Parboil in very low fire until it turns brown and sticky. Do not overcook the sugar. In a bowl, mix the following ingredients: egg yolks, evaporated milk, condensed milk, and vanilla. Pour the mixture in the moulds and cover with aluminum foil. Steam for about 15...
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...Cheese I am definably a cheese lover. There are over 600 different kinds of cheese so you can’t get bored from eating cheese. My favorite dishes with cheese are pizza, any kind of Mexican dishes, macaroni and cheese, grill cheese sandwich, process cheese (just unwrap and eat), chucks of cheese for snacks, different pastas with cheese and of course the cheese burger. I love going to the Mexican restaurant and ordering cheese dip, it hot and you dip your chip into the bowl of cheese and it just makes everyone eating feel good. Conversation starts and everyone is laughing and dripping away at the cheese bowl. Americans typically use less than six different types of cheese in their kitchen: cheddar, Swiss, parmesan, mozzarella, Colby, and maybe blue. Cheese lovers should not limit themselves to the status quo; there are hundreds of types of French cheese alone, not to mention Italy, Spain, or America cheeses. Basic types of cheese are categorized as fresh (short shelf-life), soft or semi-soft cheeses (completely edible), blue/bleu (falls into every catalog but fresh), washed-rind (“Stinky” cheese), hard (firm to truly hard), uncooked pressed (“cheddaring” to prolong the shelf like), and cooked pressed (Hard cheese types must be aged for longer). All cheese is made from the milk of cows, goats or sheep. The process to make cheese can last from two weeks to years depending on the cheese that is being made. I want get into how cheese is made because frankly it is a turn...
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...tasting bacteria called Cheese? Cheese is an ancient food that originated before recorded history. There is no conclusive evidence on where cheese making originated, either in Europe, Central Asia or the Middle East. The earliest evidence of cheese-making is some strainers with milk fat molecules were found in Poland that, according to archaeological record, dates back to 5,500 BC. It has been proposed that the origin of cheese making is around 8000 BCE, when sheep were first domesticated. In ancient times, animal skins and inflated internal organs provided storage vessels for a range of food stuff. It is plausible that the process of making cheese was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. Cheeses that were and are produced in Europe, required less salt for preservation and are less acidic than those produced in places like the Middle East. With less salt and acidity, the cheese is an excellent environment for useful microbes and molds, giving aged cheeses their respective flavors. The first factory for the mass production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first was very successful. The credit for the large scale of production in the United States usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion...
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...Nutrient profile & recommendations Cheese contains the goodness of a number of essential nutrients, including protein, calcium, zinc, phosphorus, magnesium, vitamin A, vitamin B2 (riboflavin) and vitamin B12. The amount of nutrients in cheese may vary depending on the composition of milk used and also how the cheese is made, but the major nutrients found in cheese include: [1,2,3,4]: Protein – is important for growth and development, and helping to build and repair tissues in the body. Calcium – is important for the health of bones and teeth, and for normal nerve and muscle function. Zinc – can contribute to the structure of skin, can assist in wound healing, and can also help support immune function. Phosphorus – is important for the health of bones and teeth. Vitamin A – is a fat soluble vitamin which is important for vision, for maintaining the health of skin, as well as being important for bones. Vitamin B2 (Riboflavin) – is involved in converting energy from food, for use by the body. Vitamin B12 – is important for producing cells in the body, such as red blood cells. The Dietary Guidelines for Australians recommend that we enjoy a wide variety of nutritious foods and include milk, yogurt, cheese and/or alternatives (choosing reduced fat varieties where possible), for the nutritional benefits they can provide – particularly calcium [5,6]. According to the 1995 National Nutrition Survey, dairy foods are the richest source of calcium in the Australian...
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...S SUNSET GRILL AT BLUE w 9B10D015 Jason Melhuish wrote this case under the supervision of Professors Dina Ribbink and John Haywood-Farmer solely to provide material for class discussion. The authors do not intend to illustrate either effective or ineffective handling of a managerial situation. The authors might have disguised certain names and other identifying information to protect confidentiality. Richard Ivey School of Business Foundation prohibits any form of reproduction, storage or transmission without its written permission. Reproduction of this material is not covered under authorization by any reproduction rights organization. To order copies or request permission to reproduce materials, contact Ivey Publishing, Richard Ivey School of Business Foundation, The University of Western Ontario, London, Ontario, Canada, N6A 3K7; phone (519) 661-3208; fax (519) 661-3882; e-mail cases@ivey.uwo.ca. Copyright © 2010, Richard Ivey School of Business Foundation O D O It always seemed to take staff longer than the owner expected to learn the ropes, and queues were endemic in the restaurant’s operations. On a recent busy weekend, Melhuish had been dismayed to discover that the queue of waiting customers stretched all the way around the street corner. He had darted outside and reassured customers that they would be seated within 15 minutes. Although many patrons groaned and decided to go elsewhere, many others stayed, because breakfast options in the vicinity were...
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...Bread | La Jolla Bakery Department Merchandise Inventory | $452.67 | 121003 | Ciabatta | La Jolla Bakery Department Merchandise Inventory | $392.99 | 121004 | Ficelle | La Jolla Bakery Department Merchandise Inventory | $558.43 | 121005 | Finnish Rye | La Jolla Bakery Department Merchandise Inventory | $945.27 | 121006 | Prussian Rye | La Jolla Bakery Department Merchandise Inventory | $6,937.42 | 121007 | Italian Semolina | La Jolla Bakery Department Merchandise Inventory | $697.06 | 121008 | Sourdough Rounds and Batards | La Jolla Bakery Department Merchandise Inventory | $727.92 | 121009 | Swiss Muesli | La Jolla Bakery Department Merchandise Inventory | $401.61 | 121010 | Focaccia | La Jolla Bakery Department Merchandise Inventory | $4,463.93 | 121011 | Honey Wheat | La Jolla Bakery Department Merchandise Inventory | $3,116.01 | 121012 | Agiago Cheese | La Jolla Bakery Department Merchandise Inventory | $1,061.63 | 121013 | French Croissants | La Jolla Bakery Department Merchandise Inventory | $290.64 | 121014 | Fruit Croissants | La Jolla Bakery Department Merchandise Inventory | $427.24 | 121015 | Danishs | La Jolla Bakery Department Merchandise Inventory | $534.07 | 121016 | Fruit Tarts | La Jolla Bakery Department Merchandise Inventory | $932.86 | 123000 | Angus Beef | La Jolla Meat and Seafood Merchandise Inventory | $2,770.92 | 123001 | Wild Turkey | La Jolla Meat and Seafood Merchandise Inventory | $404.35 | 123002 | Duck | La Jolla...
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...~arrlott® EL PASO 1/30/2012 2:48 PM Especially Prepared/or El Paso High School Reunion 1010512012 This is only an estimated price quote. Totals may vary depending on the needs of the host on the actual function date. QIantity Food Item DINNER lhit Price $ 32.95 $ $ $ $ $ $ $ 22% $ 8.25% $ $ Cost 2,471.25 75 $ $ Subtotal Service Charge Sales Tax 2,471.25 543.68 248.73 Food Total Audio Visual 3,263.66 Subtotal Service Charge Sales Tax 22% 8.25% Audio Visual Total Room Rental 1 ROOM RENTAL Subtotal Service Charge Sales Tax $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ 250.00 250.00 55.00 18.30 $ 250.00 22% 6.00% Room Rental Total Beverage 323.30 Beverage Total Misc. Labor 1 1 BARTENDER CASHIER OVERLAYS CHAIR COVER AND BOWS SALES TAX Misc. Labor Total Sleeping Rooms 1 SLEEPING ROOM Hotel Occupancy Tax 8 75 $ $ $ $ 8.25% 50.00 35.00 6.00 2.50 $ $ $ $ $ $ $ $ $ $ $ $ $ 50.00 35.00 48.00 187.50 0.08 320.58 $ 15.5% Room Rental Total Grand Total For Your Event Deposit 3,907.54 3,907.54 Balance Pending A 22% Taxable Service Charge, Plus 8.25% State Taxes will be applied to all Food & Beverage, Audio Visual and Room Rental Costs Compfete (}Jar ([Jack-age ((}Jeverage (CFricetf(J'er (J'erson, (J'er hour 6asetf on tlie (J'ac~e Sefected) Only) CftPE(}UN(] One J{our - $10.00 cTwo J{our- $14.00 crJiree J{our - $18.00 PourJ{our- $22.00 ~!M.IV!M. One J{our...
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