...UNIT 32: NUTRITION AND DIET Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand nutritional principles Food choice: factors influencing food choice and dietary habits (socio-economic, cultural, religious, ethical, psychological, media, sensory perception); current food trends eg fast foods, snacking Food classification: main food groups (meat, fish and alternatives, milk and dairy foods, bread and cereal foods, fruit and vegetables, fatty and sugary foods); nutritional values of common foods Nutritional requirements: dietary reference values (DRVs) for nutrients and energy; nutrient and energy needs of population subgroups (children, physically active, elderly, pregnancy and lactation) Nutritional status: assessment of the nutritional status of populations and individuals (anthropometric assessment); body mass index (BMI); biochemical; measurement of food and nutrient intake (24-hour recall, weighed inventory, National Food Survey); use of food tables https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6877352272977566396 LO2 Understand the links between diet and health Health: obesity and overweight (nature and extent, causes, treatment); coronary heart disease; dietary fats (saturates, monounsaturates, polyunsaturates, omega-3 fatty acids, trans-fatty acids) and effects on serum cholesterol (LDL and HDL); diet and dental health; fibre/NSP (non-starch polysaccharides) and bowel disorders; diet (eg antioxidant...
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...strategic planning & objectives Chapter 2 out of 4 Marketing Objectives 2. Tourism Intro 2 2. Marketing strategic planning & objectives Strategic planning is an organization's process of defining its strategy and making decisions on allocating its resources to pursue this strategy. Resources can include people (HR), capital assets, know-how, etc. Marketing strategic planning leans on most of the marketing analytical tools we have covered in the previous chapter. In a practical way, we are going to transform the analytical findings from the past year into marketing objectives for next year. Chapter 2 out of 4 Marketing Objectives 3 2. Marketing strategic planning & objectives Past year analysis 1.1 1.2 1.3 1.4 1.5 1.6 1.7 Next year’s objectives 2.1 Marketing strategic Environmental analysis Market analysis Competitive analysis Segmentation Marketing-mix SWOT analysis Positioning planning 2.2 Desired segmentation 2.3 Desired marketing-mix 2.4 SWOT-driven objectives 2.5 Perceptual gaps 1.8* Sources of info (research) 2.6 Sales forecast *Comment: the only section in chapter ONE that does not transform into an objective in chapter TWO is 1.8 Chapter 2 out of 4 Marketing Objectives www.MarketingPlanNOW.com 4 2.1 Marketing strategic planning Past year analysis 1.1 1.2 1.3 Next year’s objectives 2.1 Marketing strategic Environmental analysis Market analysis Competitive analysis planning A matrix called Product Market Growth...
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...law, copying includes translating into another language or format. Purchasing the simulation experience gives the owner the right to participate in a unique learning event. Each student or participant must purchase the simulation to take part in the event or the institution sponsoring the event must purchase for the entire group participating in the event. Limited Warranty on Media and Manuals In no event, will Interpretive Software, Inc. be liable for direct, indirect, special, incidental, or consequential damages resulting from any defect in the software or its documentation, even if advised of the possibility of such damages. In particular, the authors shall have no liability for any programs or data stored in or used with the computer products, including the cost of recovering such programs or data. This simulation experience is sold, "as is," and you, the purchaser, are assuming the entire risk as to its quality and performance. The warranty and remedies set forth above are exclusive and in lieu of all other, oral or written, express or implied. For more information...
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...UNIT 28: WORLD FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the characteristics and influences in world cuisine World regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6161545265251223374 LO2 Understand the multicultural nature of food and drink in society Multicultural: historical and geographical influences eg European, Asian, Pacific Rim, the Americas Food: current trends; association and relationship with drink; branded foods and food businesses Drink: current trends; alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-alcoholic eg soft drinks, bottled water; tea/speciality tea; coffee eg cappuccino, espresso, mocha, latte; service procedures and techniques; trends eg designer waters, branded alcohol drinks, energy drinks LO3 Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic...
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...UNIT 27: CONTEMPORARY GASTRONOMY Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand contemporary gastronomic developments and trends Contemporary developments and trends: developments and trends eg diversity of development, operations and systems management, service methods, client base and choices, menu and beverage provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international; potential key influences; political; economic; social; technological considerations; wisdom and fallacies of food choice; vision and leadership Relationship between food and drink: construction of menus and dishes; changes in balance between food and wine; other alcoholic/non-alcoholic beverages; changing nature of dining; service development; modern restaurant concepts; increased diversity; future development of trends https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=2661787398353896545\ LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner Preparation: time planning;...
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...American International University-Bangladesh Software Quality and Testing (Sec: A) Project Name: Software Test Plan for Automated Ticket Issuing System for Dhaka Subway Systems. Submission Date: 19-02-2015 Datasoft, Inc. NAME | ID | SIGNATURE | DAS, RAJIB | 12-20768-1 | | HASAN, AMIT | 12-20759-1 | | KHAN, MD. NOMAN | 12-20672-1 | | ROY, PALLOB KANTI | 12- 20158-1 | | Table of Contents Test Plan Identifier..........................................................................................3 References ...........................................................................................…………3 Introduction.....................................................................................................4 Test Items.........................................................................................................5 Software risk issues......................................................................................... 5 Ticket availability information display function to be tested. .........................6 Features to be tested....................................................................................... 6 Features not to be tested................................................................................. 7 Approach……………............................................................................................ 7 Item Pass/Fail criteria…………...
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...Process Execution User’s Guide Release 11i June 2002 Part No. A97685-01 Oracle Process Manufacturing Oracle Process Manufacturing Process Execution User’s Guide, Release 11i Part No. A97685-01 Copyright © 1996, 2002, Oracle Corporation. All rights reserved. Primary Author: Richard D. Persen Glenn Ruhl, Gina Walsh Contributing Authors: Contributors: Paul Schofield, Karen Theel The Programs (which include both the software and documentation) contain proprietary information of Oracle Corporation; they are provided under a license agreement containing restrictions on use and disclosure and are also protected by copyright, patent and other intellectual and industrial property laws. Reverse engineering, disassembly or decompilation of the Programs, except to the extent required to obtain interoperability with other independently created software or as specified by law, is prohibited. The information contained in this document is subject to change without notice. If you find any problems in the documentation, please report them to us in writing. Oracle Corporation does not warrant that this document is error-free. Except as may be expressly permitted in your license agreement for these Programs, no part of these Programs may be reproduced or transmitted in any form or by any means, electronic or mechanical, for any purpose, without the express written permission of Oracle Corporation. If the Programs are delivered to the U.S. Government or anyone licensing...
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...Pre-Feasibility Study FAST FOOD RESTAURANT Small and Medium Enterprise Development Authority Government of Pakistan www.smeda.org.pk HEAD OFFICE Waheed Trade Complex, 1 Floor , 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore Tel: (042) 111-111-456, Fax: (042) 5896619, 5899756 st helpdesk@smeda.org.pk REGIONAL OFFICE PUNJAB Waheed Trade Complex, 1st Floor, 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore. Tel: (042) 111-111-456 Fax: (042) 5896619, 5899756 helpdesk@smeda.org.pk REGIONAL OFFICE SINDH REGIONAL OFFICE NWFP REGIONAL OFFICE BALOCHISTAN 5TH Floor, Bahria Complex II, M.T. Khan Road, Karachi. Tel: (021) 111-111-456 Fax: (021) 5610572 helpdesk-khi@smeda.org.pk Ground Floor State Life Building The Mall, Peshawar. Tel: (091) 9213046-47 Fax: (091) 286908 Helpdesk-pew@smeda.org.pk Bungalow No. 15-A Chaman Housing Scheme Airport Road, Quetta. Tel: (081) 831623, 831702 Fax: (081) 831922 helpdesk-qta@smeda.org.pk December, 2006 Pre-Feasibility Study Fast Food Restaurant DISCLAIMER The purpose and scope of this information memorandum is to introduce the subject matter and provide a general idea and information on the said area. All the material included in this document is based on data/information gathered from various sources and is based on certain assumptions. Although, due care and diligence has been taken to compile this document, the contained information...
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...Pre-Feasibility Study FAST FOOD RESTAURANT Small and Medium Enterprise Development Authority Government of Pakistan www.smeda.org.pk HEAD OFFICE Waheed Trade Complex, 1 Floor , 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore Tel: (042) 111-111-456, Fax: (042) 5896619, 5899756 st helpdesk@smeda.org.pk REGIONAL OFFICE PUNJAB Waheed Trade Complex, 1st Floor, 36-Commercial Zone, Phase III, Sector XX, Khayaban-e-Iqbal, DHA Lahore. Tel: (042) 111-111-456 Fax: (042) 5896619, 5899756 helpdesk@smeda.org.pk REGIONAL OFFICE SINDH 5TH Floor, Bahria Complex II, M.T. Khan Road, Karachi. Tel: (021) 111-111-456 Fax: (021) 5610572 helpdesk-khi@smeda.org.pk REGIONAL OFFICE NWFP Ground Floor State Life Building The Mall, Peshawar. Tel: (091) 9213046-47 Fax: (091) 286908 Helpdesk-pew@smeda.org.pk REGIONAL OFFICE BALOCHISTAN Bungalow No. 15-A Chaman Housing Scheme Airport Road, Quetta. Tel: (081) 831623, 831702 Fax: (081) 831922 helpdesk-qta@smeda.org.pk December, 2006 Pre-Feasibility Study Fast Food Restaurant DISCLAIMER The purpose and scope of this information memorandum is to introduce the subject matter and provide a general idea and information on the said area. All the material included in this document is based on data/information gathered from various sources and is based on certain assumptions. Although, due care and diligence has been taken to compile this document, the contained information may vary due to any change in any of the concerned...
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...Final Business Plan ‘Food plaza.com’ MGS 607: Technology Management and E-Business Semester: Fall 2010 Instructor: George Sanders Table of Contents 1. Overview………………………………………………………………………………………3 1.1 Basic Model…………………………………………………………………………..3 1.2 Work flow…………………………………………………………………………….3 1.3 Extended features……………………………………………………………………4 2. Market Analysis………………………………………………………………………………5 2.1 Sales Distribution…………………………………………………………………….5 3. Industry Analysis……………………………………………………………………………..7 4. Marketing Strategy…………………………………………………………………………...7 5. Operations Strategy…………………………………………………………………………..8 6. Forecast and Financials……………………………………………………………………..10 7. Stages of Development………………………………………………………………………14 8. Funding Estimates…………………………………………………………………………..15 9. Website Prototype…………………………………………………………………………...16 10. Future Plans…………………………………………………………………………………20 1. Overview: Foodplaza.com is a web site which will be first of its kind in the Indian market. The website offers customers a common platform to order food online and avail other services from a wide range of restaurants. It provides a better interface to the customers to know more about the range of restaurants where they can order from with a list of variety of food items along with the description and cost. It also provides an opportunity for small and medium restaurants to increase their visibility and customer base. 1.1 Basic Model: Our web...
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...dial-up acceptable) and a web-browser • 4 MB of hard disk space (or zip drive / memory stick) Accessing the Simulation To use StratSim, first login at the student login page at www.interpretive.com. You will receive your login information either from your instructor or directly from Interpretive. After logging in and placing your order, click on Simulation at the top, and Access Simulation in the left hand column to see the following page. Click here to see simulation related information Help and FAQs Support materials for your event Information about your order Comparative Results From this screen, click on StratSimManagement Installation Program link to open or save the program to your hard drive. StratSim Operations Guide - Page 25 Installation You may open and run the installation file directly from the Internet or download the archive (.exe file) to a folder. The StratSim software is in a self-extracting installation file. If...
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... 4-5 Week 2: System or Application Design 6-10 Week 3: Testing and Quality Assurance Plan 11-13 Week 4: Development Strategy 14-17 Week 5: Integration and Deployment Plan 18-20 References 21 System or Application Overview Introduction This Instruction contains the deliverables for the mobile Apparel Ordering application. The purpose is to provide 100 percent end user and customer satisfaction by giving customers the freedom to open an app on their personal device anytime anywhere and place an order. Description This is an online line system that will be able to process 200 orders every 20 minutes. This application will have access to the customer database for reliable customer information available to any customer service representative 24/7. This application should be made available for all Android and Apple devices. This application inside planning and development will feature the following options: Next Day Delivery Customer Rewards Site to Store Pick Up Pick Tickets Location Stock records Rate Apparel by Popularity Intended User’s and Stakeholder’s The users or customers will have easy level interaction between...
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...“Stafford Deli Marketing Plan” Matthew DeMartino BUSN319 August 25, 2013 Professor Teague Table of Contents Executive Summary 3 Company Description 3 Strategic Focus and Plan 4 1. Mission Statement 4 2. Goals 4 3. Competitive Advantage 5 Situational Analysis 6 Market Product Focus 10 Marketing Program 14 Financial Data and Projections 19 Organizational Structure 20 Implementation 20 Evaluation and Control 21 Bibliography 22 Executive Summary: The marketing plan for Stafford Deli will demonstrate that there is an opportunity and need for a hometown style deli in the community of Stafford Township, New Jersey. Stafford Deli will have a creative and well balanced menu, coupled with healthy choices, to satisfy wants and needs in the community. Along with an upbeat and enthusiastic atmosphere, customers will be able to select from a wide variety of goods and receive a good quality meal, whether it is eat in, take-out, or delivery. This plan will provide in detail the actions necessary to launch the business which will be profitable and draw patronage to boost the economy of Stafford Township. Company Description: Stafford Deli is a vision of what is already available in most towns in the northern half of New Jersey. There are many hometown style delis the provide goods and services to many neighborhoods. However, due to the...
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...Planning Executive Plan Blue Mountain Resto Bites is a locally owned fast food chain. Through our creative approach to the company's image and detail presentation. Blue Mountain Resto Bites will provide a combination of excellent food at value pricing, with fun packaging and atmosphere. Blue Mountain Resto Bites is the answer to an increasing demand for snack-type fast food, to be consumed while window shopping and walking around inside a shopping mall. In today's highly competitive environment, it is becoming increasingly difficult to differentiate one fast food outlet from another. Our main priority is to establish one outlet in a crowded mall, preferably in one of prominent shopping malls in Singapore. Later, our effort will be a further development of more retail outlets in the surrounding area. This plan is prepared to obtain a location for the initial launch of this concept. Additional financing will need to be secured for the two subsequent outlets, anticipated in month 13 and early in year three. The financing, in addition to the capital contributions from shareholders, will allow Blue Mountain Resto Bites to successfully open and expand through year two. The initial capital investment will allow Blue Mountain Resto Bites to provide its customers with a value-driven, entertaining experience through the creativity of its founders. Blue Mountain Resto bites will entice youngsters to bring their friends and family with our innovative environment. 1.1 Objectives ...
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...UNIT 29: CREATIVE PATISSERIE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the use of equipment and methods for creative patisserie work Equipment: large equipment eg conventional stoves/ovens, salamanders, bains-marie, griddles; small equipment eg knives, chopping boards, mixers; specialist equipment eg moulds, provers, thermometers/probes, specialist sugar/chocolate equipment Preparation: methods eg creaming, folding, mixing, whisking, aeration, moulding, incorporating fat/salt/sugars/yeast, boiling, separating, relaxing, kneading, conditioning, cooling/chilling, stretching paste, sifting, rubbing in, blending, manipulating, spreading Processing: methods eg reducing, liquidising, blending, emulsifying, flavoring, colouring, laminating, cutting, rolling, piping, glazing, developing, fermenting, extruding, tempering, melting Cooking: methods eg steaming, shallow/deep frying, boiling, re-heating, baking, poaching Finishing: methods eg grilling, coating, piping, portioning, moulding/de-moulding, glazing, filling, dipping, flambé, cooling/chilling/freezing, dusting, shaping, stippling, spreading, decorating https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6496495768036056056 LO2 Be able to use food preparation, knowledge and skills to prepare patisserie items Pastes: sweet; savoury; short; puff; filo; noodle; strudel; ravioli; hot water; pie; choux; speciality pastes eg German, Linzer, sable, almond Fermented...
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