2.5 : SHELF-LIFE 2.6 : INTENDED USE & CONSUMER 2.7 : WHERE THE PRODUCT WILL BE SOLD 2.8 : 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
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Receiving The Receiving Control Point The receiving function is critical because at this control point ownership of the products is transferred from the supplier or vendor to the operation. Receiving comes into focus after the menu has been planned and the products dictated by the menu have been purchased. The objectives of the receiving function include inspecting deliveries to evaluate the quality and determine the Quantity of the products, checking prices, and arriving at an accept or reject decision
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manufacturing establishments have identified pathogens in our local food supply. It is reported that 48 million people get sick, 128,000 are hospitalized, and 3,000 people a year actually die from food-borne illnesses. Although the Hazard Analysis Critical Control Point (HACCP) system is in place to provide safe food to the market place, it is essential all consumers take extra care and precautions keeping food safe in the wake of this drastic rise in food-borne epidemic. Pathogens in our food
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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
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Bachelor of Tourism and Hospitality Management Semester 1, 2009 BTH701 Logistics for the Tourism and Hospitality 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
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ensure that the risk management plan was consistent with the scope and in alignment with the desired results. It would also allow for brainstorming, document reviews, the Delphi technique, interviewing of key stakeholders, SWOT analysis, risks checklists, assumption analysis, diagramming techniques, cause and effect, and influence diagrams. Next, would be the process to meet to discuss the risks attributed with the management areas. The risks to scope, schedule, and cost. Considering the past project
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THE IMPORTANCE OF PROJECT MANAGEMENT Globalization has changed the way business organizations work. Modern organizations face bigger and harder challenges as competitions and technology grow. Growing project complexity and collapsing product/service life cycle has made businesses have to adapt to sustain their profitability and competitiveness. Hard Rock Cafe and Bechtel Group are two examples of firms that manage to adapt to these changes using their strength in managing projects. Bechtel uses
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performance objectives of operations management 7 5.1. The five performance objectives 7 5.2. Significance of the five performance objectives 8 6. Network planning and critical path analysis 9 6.1. Network planning 9 6.2. Critical path analysis 10 6.3. Evaluation of network planning and critical path analysis for Glass 10 7. Operational planning and control 11 7.1. Nature of operational planning and control 11 7.2. Need for Operational Planning and Control 13 8. Operational
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customer - Establishing the project initiation plan - Establishing management procedures - Establishing the project management environment and project workbook - Developing the project charter 3. What are some sources of risk in a systems analysis and design project, and how does a project manager cope with risk during the stages of project management? Such Technical risk, it arises from the capability of the technical solution to support the requirements of the customer. Until the system
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