...UNIT 23: LAW FOR LICENSED PREMISES Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the effects of licensing legislation Types of licensed premises: managed houses; tenancies; leasehold; freehold; public houses; restaurants; hotels; clubs (members, proprietary, night); outside catering; events Types of licence: personal licence; premises licence; gaming permit; music copyright Procedures: local authorities; application (new, renewal); fees Conduct of licensed premises: prevention of crime and disorder; prevention of public nuisance; public safety; protection of children from harm LO2 Understand consumer protection Misleading information: advertisements; prices; food labelling; alcoholic strengths; display of prices (food, drink, accommodation); trade descriptions Employer liability: sale of goods; supply of goods and services; consumer protection; product liability directive; negligence; effect of European Union directives Weights and measures: beer and cider; spirits; wines; HM Customs & Excise LO3 Understand the implications of health, safety and hygiene legislation Regulations: health and safety; noise at work; electricity at work; display screen equipment; manual handling operations; reporting of injuries/diseases and dangerous occurrences; first aid; Control of Substances Hazardous to Health (COSHH) Duties and responsibilities: common law; employers’ liability; employees’ liability; risk assessment; fire regulations Food safety...
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...UNIT 31: FOOD SAFETY MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=4763169365889993301 LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking;...
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...UNIT 24: BREWING SCIENCE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand fermentation systems Microbial groupings: microbial range and form Unicellular fungi: importance to the fermentation process especially Saccharomyces species History of fermentation advances: metabolic pathways of respiration; dynamics of anaerobic respiration/fermentation; methods of controlling fermentation (top and bottom); principal steps in the brewing process LO2 Understand the biochemistry of malting, mashing and conversions in the copper Barley physiology: choice of cereal; biochemical changes affected by the malting process Wort composition: biochemical/biophysical conversions Malting process: the enhancement of diastatic power; control of N2-content; development of colour Mashing process: the ionic balance of the liquor (Burtonization); factors affecting extraction and enzymatic conversion in the grist; importance of temperature and time controls; monitoring ‘run-off’ from the mash tun for turbidity and specific gravity Hop variety: varieties of hops available (including brief histories and geographical location); characteristic properties of each variety; hop additions to brews (biochemistry of action); hop quality (appearance, feel and aroma) Hop biochemistry: the ratio of α and β-acids; oxidative conversions to humulones and hulupones; the effect of seed content on hop property and the principle contributors to aroma The copper: inactivation of enzymes; precipitation...
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...co Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or 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...
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...Food and Beverage Operations DHM 102 The Official Guide Boston Business School 520 North Bridge Road #03-01 Wisma Alsagoff Singapore 188742 www.bostonbiz.edu.sg All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, or 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...
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...BRE Building Elements Foundations, basements and external works Performance, diagnosis, maintenance, repair and the avoidance of defects H W Harrison, ISO, Dip Arch, RIBA P M Trotman BRE Garston Watford WD25 9XX Prices for all available BRE publications can be obtained from: CRC Ltd 151 Rosebery Avenue London, EC1R 4GB Tel: 020 7505 6622 Fax: 020 7505 6606 email: crc@construct.emap.co.uk BR 440 ISBN 1 86081 540 5 © Copyright BRE 2002 First published 2002 BRE is committed to providing impartial and authoritative information on all aspects of the built environment for clients, designers, contractors, engineers, manufacturers, occupants, etc. We make every effort to ensure the accuracy and quality of information and guidance when it is first published. However, we can take no responsibility for the subsequent use of this information, nor for any errors or omissions it may contain. Published by Construction Research Communications Ltd by permission of Building Research Establishment Ltd Requests to copy any part of this publication should be made to: CRC Ltd Building Research Establishment Bucknalls Lane Watford, WD25 9XX BRE material is also published quarterly on CD Each CD contains BRE material published in the current year, including reports, specialist reports, and the Professional Development publications: Digests, Good Building Guides, Good Repair Guides and Information Papers. The CD collection gives you the opportunity to build a comprehensive library...
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...Business Policy VB Serena Li, Grass Cao, Amy Li, Lola Yang, Vicky Zhang, Sven Li 16 December 2012 Sias International University Abstract The objective of this paper is to help people know the clear information of holiday resort in China to promote this industry and bring innovation for this industry. We can refer to the successful cases to prepare for our future company. The holiday resort has an ability to attract people to come again by owning the advanced recreational equipment, beautiful environment and considerate service. Additionally, the holiday resort provides people with the happy and relaxing lives. With the rapid development of economy, people are willing to have a relaxation and close to nature. The holiday resort will satisfy customers. People simultaneously enjoy both psychological and physical comfort in holiday resort. This paper will use analysis of STEEPG, five-forces analysis, driving forces, key success factors, resource-based analysis, capability analysis, SWOT analysis. By analyzing, the important thing can show people clearly. Then, we come up with 2 strategic options. At last, we choose one strategy which is suitable for us to go, and we make further implementation for our company. Keywords: holiday resort, considerate service, analysis Industry The history of holiday resort has one hundred years. At the beginning, holiday resort only provides accommodation with the good environment for customers. However...
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...Production Principles of Food Science and Technology Introductory Biochemistry Introduction to Computers Introduction to Fisheries & Wildlife Introductory Statistics Entrepreneurial Studies I Introduction to Home Economics Sub-Total Credits 3 3 2 2 2 2 2 2 18 Credits Credits 2 2 2 2 3 2 2 2 2 19 Credits Total = 37 Credits All courses are core-courses for Agriculture, Fisheries and Forestry. 300 1. 2. 3. 4. 5. 6. 7. 8. Level First Semester l\Ion-ruminant Animal Production Arable Crop Production Introduction to Soil Pedology and Physics Introduction to Agricultural Extension and Rural Sociology Introduction to Farm Machinery Applications of Computer to Agricultural Production Crop Genetics and Breeding Introduction to Farm Management and Production Economics Sub-Total 9. 10. 11. 12. 13. 14. 15. 16....
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...____ This thesis comprises 30 ECTS credits and is a compulsory part in the Master of Science with a Major in Industrial Engineering – Logistics, 120 ECTS credits Nr. 5/2009 _______________________________________________________________________ Warehousing in theory and practice A case study at ÖoB, Clas Ohlson, Stadium, Åhlens Mahesh Kumar Rajuldevi Ranjit Veeramachaneni Sridhar Kare Master Thesis Subject Category: Series and Number: Technology Industrial Engineering: Logistics, 17/2008 University College of Borås School of Engineering SE 501 90 BORÅS Telephone: +46 033 435 4640 Examiner: Supervisor: Date: Keywords: Göran Stjernman Göran Stjernman November, 2008 Warehousing, Warehouse management systems, Retail stores, Inventory, Labour management. ii Acknowledgements The present master’s thesis work represents the essence of our achievements during the two years of study in Industrial Engineering and Logistics programme at University College of Borås, Borås. During this period there have been many people who have inspired us throughout the study period. The thesis work is concluding part of our university degree in MSc. in Industrial Engineering and Logistics. This master’s thesis was written during autumn 2008. This period was very exciting and it was very valuable as it has given us very knowledgeable and practical experience for the theoretical subjects we have been studying. We wish to acknowledge the assistance of Göran Stjernman, our thesis...
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...9-706-401 REV: AUGUST 25, 2006 KRISHNA PALEPU TARUN KHANNA INGRID VARGAS Haier: Taking a Chinese Company Global Only by entering the international market can we know what our competition is doing, can we raise our competitive edge. Otherwise, we’ll lose the China market to foreigners. — Zhang Ruimin, 19961 All success relies on one thing in overseas markets—creating a localized brand name. We have to make Americans feel that Haier is a localized U.S. brand instead of an imported Chinese brand. — Zhang Ruimin, 20032 On December 26, 2004, Haier Group, ranked China’s number-one company by the Asian Wall Street Journal,3 celebrated its 20th anniversary with annual sales topping RMB 100 billion.a (See Exhibit 1 for Haier revenue growth.) Starting with a defunct refrigerator factory in Qingdao, Shandong province, founder and CEO Zhang Ruimin built Haier into China’s largest home appliance maker.b Globally, Haier ranked third in white goods revenues, and was the second-largest refrigerator manufacturer (with about 6% of the global market) behind...
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...about their profession and driven by the desire to innovate and achieve. An unrivalled group of powerfully evocative brands and great names that are synonymous with the history of luxury. A natural alliance between art and craftsmanship, dominated by creativity, virtuosity and quality. A remarkable economic success story with more than 100,000 employees worldwide and global leadership in the manufacture and distribution of luxury goods. A global vision dedicated to serving the needs of every customer. The successful marriage of cultures grounded in tradition and elegance with the most advanced marketing, industrial organization and management techniques. A singular mix of talent, daring and thoroughness in the quest for excellence. A unique enterprise that stands out in its sector. Our philosophy can be summarized in two words: CREATIVE PASSION. 12 22 36 46 58 WINES & SPIRITS FASHION & LEATHER GOODS PERFUMES & COSMETICS WATCHES & JEWELRY SELECTIVE RETAILING — The values of LVMH Innovation and creativity Because our future success will come from the renewal of our product offering while respecting the roots of our Maisons. Excellence of products and service Because we embody what is most noble and accomplished in the artisan world. Brand image enhancement Because they represent an extraordinary asset, a source of dreams and ambitions. Entrepreneurship Because this guarantees our ability to react and our motivation to create and seize opportunities. Leadership – Be the best...
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...about their profession and driven by the desire to innovate and achieve. An unrivalled group of powerfully evocative brands and great names that are synonymous with the history of luxury. A natural alliance between art and craftsmanship, dominated by creativity, virtuosity and quality. A remarkable economic success story with more than 100,000 employees worldwide and global leadership in the manufacture and distribution of luxury goods. A global vision dedicated to serving the needs of every customer. The successful marriage of cultures grounded in tradition and elegance with the most advanced marketing, industrial organization and management techniques. A singular mix of talent, daring and thoroughness in the quest for excellence. A unique enterprise that stands out in its sector. Our philosophy can be summarized in two words: CREATIVE PASSION. 12 22 36 46 58 WINES & SPIRITS FASHION & LEATHER GOODS PERFUMES & COSMETICS WATCHES & JEWELRY SELECTIVE RETAILING — The values of LVMH Innovation and creativity Because our future success will come from the renewal of our product offering while respecting the roots of our Maisons. Excellence of products and service Because we embody what is most noble and accomplished in the artisan world. Brand image enhancement Because they represent an extraordinary asset, a source of dreams and ambitions. Entrepreneurship Because this guarantees our ability to react and our motivation to create and seize opportunities. Leadership – Be the best...
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...Building Code of the Philippines CHAPTER 1 GENERAL PROVISIONS SECTION 101. Title This Decree shall be known as the “National Building Code of the Philippines” and shall hereinafter be referred as the “Code”. SECTION 102. Declaration of Policy It is hereby declared to be the policy of the State of safeguard life, health, property, and public welfare, consistent with the principles of sound environmental management and control; and to this end, make it the purpose of this Code to provide for all buildings and structures, a framework of minimum standards and requirements to regulate and control their location, site, design, quality of materials, construction, use occupancy, and maintenance. SECTION 103. Scope and Application (a) The provisions of this Code shall apply to the design, location, sitting, construction, alteration, repair, conversion, use, occupancy, maintenance, moving, demolition of, and addition to public and private buildings and structures, except traditional indigenous family dwellings as defined herein. (b) Buildings and/or structures constructed before the approval of this Code shall not be affected except when alterations, additions, conversions or repairs are to be made therein in which case, this Code shall apply only to portions to be altered, added converted or repaired. SECTION 104. General Building Requirements (a) All buildings or structures as well as accessory facilities thereto shall conform in all respects to the principles...
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...For the exclusive use of O. AL-REFAI Harvard Business School 9-388-014 Rev. June 23, 1992 Adolph Coors in the Brewing Industry "Rarely in Adolph Coors Company's 113-year history has there been a year with as many success stories as 1985." Coors's annual report for 1985 went on to cite records set by the company's Brewing Division. In a year when domestic beer consumption was flat, Coors's beer volume had jumped by 13% to a new high of 14.7 million barrels. And its revenues from beer had topped $1 billion for the first time in the company's history. The Brewing Division accounted for 84% of Coors's revenues in 1985, and over 100% of its operating income. Although Coors had diversified into several businesses, including porcelain, food products, biotechnology, oil and gas, and health systems, Chairman Bill Coors acknowledged that for the foreseeable future, the company's fortunes were tied to brewing. The strategy of the Brewing Division had changed drastically over the 1975-1985 period. The changes continued: in a decision that the company billed as "the most significant event of 1985 and perhaps our history," Coors announced plans to build its second brewery in Virginia's Shenandoah Valley. The first section of this case describes competition in the U.S. brewing industry and its structural consequences. The next two sections describe Coors's position within the industry, and the plans that it had announced for its second brewery. Competition in the U.S. Brewing Industry ...
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...called for to arrive at a pragmatic, analysis-based action recommendation for improving company performance. eBook Connect Plus includes a media-rich eBook that allows you to share your notes with your students. Your students can insert and review their own notes, highlight the text, search for specific information, and interact with media resources. Using an eBook with Connect Plus gives your students a complete digital solution that allows them to access their materials from any computer. Tegrity Make your classes available anytime, anywhere. With simple, one-click recording, students can search for a word or phrase and be taken to the exact place in your lecture that they need to review. EASY TO USE Learning Management System Integration McGraw-Hill Campus is a...
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