Week 2 Written Assignment 1. Please identify the three types of contaminants and provide examples of each. The three types of contaminants are as follows: Chemical contaminants which are responsible for many illnesses but are from metals and or cleansers and other items used to clean and maintain restaurants such as Copper, polish and caustic materials that are corrosive and toxic; the second type of contaminant is Physical Contaminants which are objects that can fall into food or natural object
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10 Course Type: Open Ministry Course Code: TFJ2O Credit Value: 1 credit Department: Technological Education Description/Rationale This course emphasizes the scope of the hospitality and tourism industry. Students study food origins, food handling techniques, food preparation, health and safety standards, and the use of specialized tools and equipment. They also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career
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BUSINESS ASSIGNMENT on Motivation Introduction The word motivation came from Latin word “movere” which means push to action, (Source). Motivation is giving people the desire and energy to make an effort to reach their goal such as a job. There are a numbers of motivational theories and this assignment will look at how intrinsic and extrinsic motivators can affect employee’s motivation. Business will motivate their staff to achieve objectives in order for the company to reach their aims. However
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off as a reward Recreation programs Sabbaticals Cruises 9 Positive KITA • Compensation • • • • • • Pay Increases Stock Options Bonuses Commission Incentive 401K contribution 10 Positive KITA • Benefits • • • • Health insurance Free food Limited work week Work at home •… 11 Positive KITA Human relations training • Supervisors trained in psychological approaches to management 12 Positive KITA Sensitivity training • Supervisors trained to be sensitive to the needs
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FREI (PROFESSOR) FOOD SAFETY MANAGEMENT SYSTEM (planning, DESIGN, IMPLIMENTATION & procedure) CONCEPT : FAST FOOD RESTAURENT. word count: 4106 date of submission: 11TH MARCH 2014 Submitted by : Krunal, Sumeet & hitesh table of content. Sr.No. | Content | Page number | 1 | Summary of assignment | 3 | 2. | Planning and designing of food safety system | 4 | 3. | Step 1: Global standard procedure for food safety. | 4 | 4.
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Student Unit Guide Unit 5: Food and Beverage Operations Management Term – September 2015 Unit Leader – Joseph Nyakairu Copyright St-Patricks College Table of contents Table of contents 2 Aim 3 Unit abstract 3 Learning outcomes 3 Unit content 4 Scheme of work 6 Learning Outcomes and assessment requirements 9 Assignment Brief - General 10 Indicative Marking Scheme
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/essays/health-and-social-care/stroke-the-causes-and-effects-health-and-socialcare-essay.php In this assignment I discuss Paul who is a 65 year old male and has suffered a stroke. My aim is to explain what a stroke is, the causes and effects, and give you my understanding of how I as a Health Care Worker can help identify, meet and care for the client's needs following a stroke. For this assignment I will bring together the knowledge I have gained as a health care assistant student to date along with
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UNIT 13: CONFERENCE AND BANQUETING MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the nature of the conference and banqueting sector and the factors influencing its development Diversity of venues: venues eg conference centres, specific conference and banqueting facilities within hotels, multi-functional leisure centres Nature of the industry: size and worth of the industry; types of event Development of the industry: socio-cultural; economic; political;
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In this assignment I will be explaining how an outbreak of MRSA in a health and social care setting will be managed. The setting I have chosen is a hospital. MRSA, short for Methicillin-resistant Staphylococcus aureus is a bacterial infection that is resistant to various types of anti-biotic, meaning this is a lot harder to treat compared to other common types of bacteria. It is carried on the skin, inside the nostrils and the throat and spread through skin-to-skin contact with an individual who
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Eating a well-balanced and nutrition-rich meal on a daily basis is just as important as maintaining the proper body weight and maintaining the proper personal care and hygiene on a daily basis. I believe that I live by a fairly healthy lifestyle and I exercise and eat the proper foods. However, upon completing my prior required assignment “Three Day Diet Analysis” and comparing my results to the recommended serving size and amount based on mypyramidtracker.gov website, I was shocked to find that my eating
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