...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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...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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...Supply Chain in the Food Industry by Abdelrahman Ahmed El-Hefny Bachelor Thesis submitted to the Operations Department at the Faculty of Management & Technology German University in Cairo Student registration number: 16-1841 Date: 29th May 2012 Supervisor: Professor Dr. Ehab Yaseen Table of Contents Table of Contents ............................................................................................................. ii Table of Tables ................................................................................................................ iv Table of Figures ................................................................................................................ v Abbreviation List ............................................................................................................. vi 1 Introduction .............................................................................................................. 1 2 Literature Review ..................................................................................................... 3 2.1 Overview on the Supply Chain..................................................................... 3 2.1.1 Definition of the Supply Chain......................................................... 3 2.1.2 Types of Supply Chain ..................................................................... 4 2.1.3 Supply Chain Processes ..........................................
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...Supply Chain Function of Nestlé Bangladesh Limited and successfully completed my internship. While working on the report, I have tried to follow every guideline that you had advised. I got extended support from Nestlé Bangladesh Supply Chain family both during my work and preparing my report. Thanks again for your guidelines and support to prepare this report. Sincerely Yours, Nahid Islam ID: 09104050 BRAC Business School BRAC University 3 Acknowledgement I would first like to thank my faculty advisor, Mohammad Rezaur Razzak Sir, BRAC University for assigning this topic and guiding me during my internship attachment with Nestle Bangladesh Limited. I am very grateful to my job instructors Mr. Arafat Islam (Manager, Service & Indirect Material) and Mrs. Nazia Sultana (Strategic Buyer) at Procurement Department of Supply Chain Function. They supported me...
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...Chapter-1 Project Background & History 1.1 Project Background: The main idea of our project is to establish a beverage company named Refresh Beverage Company concerning the market conditions and consumer preferences overtime and considering various policies or regulations needed to maintain for the project. The major project parameters that will be served us as the guiding principles are listed below: ⇨ Our project will be domestic market oriented. ⇨ Geographical levels will be- national, areal, and local. ⇨ Will be the first business of two kinds of products. ⇨ Business will be located a major cities as well as other cities. ⇨ Product variety will include a large variety of different flavored juices and drinks. ⇨ Use of modern and attractive selling system. ⇨ Best quality of advertising by using popular media. ⇨ Quality control for the production. 1.2 Project Promoter(s) or initiator(s): |Name |Address |Financial possibilities | |Masuma Bhuyan Farha (Initiator) |22/13 Khiljee Road, Dhaka. |Has the fund about BDT 1,500,000 | |Nazia Dilshad (Initiator) |881 Monipur, Mirpur-2, Dhaka. |Has the fund about BDT 1,800,000 | |Sumia Sultana Nadia (Promoter) |8/2 Kallyanpur, Dhaka. |Has the fund about BDT 950000...
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...that impact on food production in hotel industry. The chapter also gives some background information about Ambassadeur Hotel; it outlines the statement of the problem, research objectives, research questions, significance, limitations, assumptions and scope 1.2 Background of the study Material purchase for food products is a function concerned with the search, selection, receipt, storage and final use of a commodity in accordance with the catering industry policy of the establishment. Business strategy literature is replete with evidence that indicate the purchasing methods of a firm have an impact on achieving a firm’s goals. The purchasing function can have an impact on the firm’s ability to achieve its chosen strategies because organizational buying is one of the forces that impact competition (Carr et al. 2000; Landeros and Monczka 1989). As hotels strive to achieve global competitiveness, effective purchasing has assumed great importance. According to Carter and Narasimhan (1996), firms need to recognize the strategic role of purchasing as well as the impacts that it exerts on organizations. The relevance of effectively managing the material resources of an organization to its competitive success has been observed by both practitioners and researchers in purchasing and supply management. As a result, purchasing has evolved in many firms from a low-skill, clerical function to a highly skilled, strategic function involved in strategic planning and managing the firm’s sourcing...
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...INTRODUCTION The practicum training is an integral part of the Bachelor of Science in Hospitality Management and Tourism (BSHMT) program of the City College of Tagaytay (CCT). It is intended to provide students learning experiences and the application of knowledge and skills in hospitality industry settings. The practicum is a co-operative education which aims to achieve an effective blend of classroom study and off-campus work experience in hospitality-related industry. The goal of the practicum is to prepare the student for competent and responsible practice. A successful practicum is one that achieves that goal. The BSHMT program of the City College of Tagaytay considers the practicum training to be among the most important professional preparation activities in which BSHMT students participate. Practicum experiences are intended to allow students to synthesize, apply and refine knowledge and skills learned in their academic experiences. In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Because of the importance of students’ practicum, the Department requires the student-trainee to prepare a narrative report of his practicum experiences in hospitality industry. This report was based on the student’s training experiences at the following establishments: Taal Vista Hotel, Taj of Tagaytay and Massimos Ristorante Italiano during the second semester of year 2007-2008 in...
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...International Journal of Managing Value and Supply Chains (IJMVSC) Vol. 6, No. 2, June 2015 ISSUES AND CHALLENGES IN THE SUPPLY CHAIN OF FRUITS & VEGETABLES SECTOR IN INDIA: A REVIEW Saurav Negi1 and Neeraj Anand2 1 Doctoral Research Fellow, Centre for Continuing Education, University of Petroleum and Energy Studies, Dehradun, India 2 Professor and Head (LSCM & Operations), College of Management and Economic Studies, University of Petroleum and Energy Studies, Dehradun, India ABSTRACT Purpose- The entire supply chain of Fruits and Vegetables in India is laden with various issues and challenges. To list the possible challenges and suggest a way forward, there is a need to study the supply chain of Fruits and Vegetables sector in India. So the purpose of this paper is to discuss the supply chain of fruits and vegetables sector in India and explain the issues which are affecting it. Authors also suggested the corresponding mitigation strategies to overcome the identified issues and challenges. Design/methodology/approach-Descriptive research has been used for this study. The supply chain of Fruits and Vegetables sector has been explained and attempt has been made towards identifying the issues affecting the supply chain of the sector. The present study undertakes a thorough review of basic and contemporary literature available and tries to explain the factors affecting the supply chain of Fruits and Vegetables sector in India. The literature has been divided...
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...computer laboratories, and the library assistants for helping us in some way or other in helping me to make a successful completion of this report. Thanking you…………………………. TABLE OF CONTENT 1. Introduction 2 2. Interpret financial accounts 4 3. cost-volume profit analysis 8 4. Management accounting information 16 5. Sources and funds in travel and tourism 21 6. Conclusion 26 7. References 27 INTRODUCTION / ABSTRACT AIMS AND OBJECTIVES Finance is a very important part of travel and tourism organizations. Financing in the travel and tourism business is a major vital factor in the travel and tourism business. With the use of the proper finances, the business can provide what are the things actually required. However, to properly implement the financing actions, it is improved to have a good planning. A sound planning accompanies with the management and through this principle, the financing is controlled. As a finance manager, the duty is to provide the in charge actions in allocating the funds on the appropriate...
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...course under the guidance of Prof. Trishit Bandyopadhyay. We thank Mr. Amiya Paul, Captain, F&B (Services), Appetite Restaurant for helping us out with details about operations of Appetite. Contact Person: Mr Amiya Paul Mobile Number: +91 9204550981 ORM Project Report – “Appetite” Restaurant, JK Residency Executive Summary This project report is based on our study of Operations Management at JK Residency’s Appetite Restaurant in Jamshedpur. Started in November 2010, JK Residency can be classified as a 3 Star Business Hotel located ten minutes from Tatanagar railway station. We explored different concepts in Operations Management such as forecasting, aggregate planning, inventory control, scheduling, materials requirement planning, quality control in discussions with the captains at Appetite. The report contains our findings of our study. We have tried to analyse the operations both from a theoretical and an on-ground perspective. The operational processes at Appetite are quite different from those of a manufacturing firm primarily because it is a services business. The report begins with an introduction to the hotel industry in India and an introduction to JK Residency as a hotel. We have also looked at the Organizational Structure of JK Residency – particularly the F&B Services section which controls the Appetite restaurant. Appetite currently uses qualitative methods for forecasting...
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...“Market Acceptability of RC Cola’s Green Claim in Bangladesh” Introduction Whether it is hot or cool and in any Festival? - No talk we need soft drinks. It seems that it is a part of daily life. Truly, the demand of soft drinks is increasing in such a pace that it is an alternative to drinking water. Fashionable, refreshing or unhealthy whatever it is Partex group has brought RC cola in Bangladesh. At present, RC Cola is very much accepted drink item in our country. Within a short time this product has ensured its position both in urban and rural area. Yes, here and there, blank pots of different beverages are a continuous view and we also reuse it for different purposes. However several global trends are affecting consumer behavior like growing concern over energy conservation, emphasis on basic brand attributes, increased desire to buy green, interest in big ticket green products, attention to packaging etc. For sustainable marketing activities a firm must invest a lot in research and development activities. Both the people of urban and rural areas are giving RC cols much money, but are RC cola taking the healthy and environment friendly factors in consideration? RC cola claims that they are real sustainable marketer. The whole report will justify their beliefs. The project Paper of "Green Marketing - Market Acceptability of RC Cola's Green Claim" has been oriented as an academic requirement for the Bachelor of...
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...Business Strategy Gourmet Bakers Business Strategy (Business Strategy plan for Gourmet backers) PREPARED FOR: Sir Ghulam Ahmad Rana PREPARED BY: Mohammad Ali Khan 083805-209 Mohammad Mujtaba Shafi 083805-181 Ali Aslam 083805-182 Hamza Ejaz 000000000 Ali Raza Goraya 083805-168 Shoaib Malik 083805-099 May 21, 2012 Declaration This is to certify that Report entitled “Gourmet Bakers” which is submitted by us in practical fulfillment of the requirement for the award of degree BBA (H) to University of Management and Technology, Lahore comprises only our original work and due acknowledgement has been made in the text to all other material used. Name of Students: Mohammad Ali Mohammad Mujtaba Ali Aslam Hamza Ejaz Ali Raza Shoaib Malik Date: May 21, 2012 Acknowledgement All praises are for Almighty Allah, which is the creator of this universe. We owe a great many thanks to a great many people who helped and supported us during the writing of this business plan. Our deepest thanks to Lecturer, Sir Ghulam Ahmad Rana the guide of the project for guiding and correcting various documents of ours with attention and care. He has taken pain to go through the...
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...Climatology and Biogeography General Agriculture Anatomy and Physiology of Farm Animals Crop Anatomy, Taxonomy and Physiology Principles of Soil Science Principles of Agricultural Economics Introduction to Forestry Resource Manag~ment Introduction to Biotechnology Sub-Total 8. 9. 10 11. 12. 13. 14. 15. 16. Second Semester Principles of Animal Production Principles of Crop 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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...[pic] Table of Contents History....................................................................................................................3 Global Structure…………………………………………………………………3 Organization Structure……………………………………………………….....3 3.1. Human Resource Department……………………………………………...4 3.1.1. Shared Services……………………………………………………………4 3.1.2. Centre of Expertise………………………………………………………..4 3.1.3. Business Partners………………………………………………………….4 3.2. Brands Department…………………………………………………………5 3.2.1. Dairy……………………………………………………………………….5 Mission Statement……………………………………………………………….5 Vision & Strategy………………………………………………………………..6 Core Business Activities………………………………………………………...6 Consumer Service……………………………………………………………….6 Corporate Social Responsibility………………………………………………..7 8.1. Social Investments………………………………………………………….7 8.2. Creating Shared Value……………………………………………………..8 Human Resource Function……………………………………………………..8 9.1. Shared Services (SS)……………………………………………………….8 9.2. Centre of Expertise………………………………………………………...8 9.2.1. Hiring & Recruitment…………………………………………………...9 9.2.2. Training Programs……………………………………………………....9 9.2.3. Remuneration…………………………………………………………....10 Interview with the Human Resource Manager……………………………....10 10.1. Tasks & Responsibilities of the Manager……………………………....10 10.1.1. Chain of Command and Span of Control…………………….............10 10.1.2. Strategic Vs Operational Roles………………………………………..10 10...
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...SMEs and the Internationalisation Process Giovanni Roncucci Chairman Roncucci&Partners Group April 5th 2016 Agenda Globalisation & Internationalisation Main Characteristics of the Italian System Micro, Small, and Medium Enterprises SMEs and the Italian System Italian SMEs and Internationalisation Business Plan and Budgeting Planning Roncucci & Partners 2 Globalisation & Internationalisation Roncucci & Partners 3 In the last 10-15 years the international context of the global economy changed notably. Market globalisation is one of the variables to be considered as crucial within the critical success factors of every entrepreneurial economic initiative. In this framework the challenge of internationalisation becomes a fundamental tool to sustain and strengthen the competitiveness of an economic system. Roncucci & Partners 4 Commercial Flows of Geographical Areas Table 1 - Volume of International Trade per Geographical Area and Country(a) - From 2009-2013 (price basis=2005, at percentual value) Countries & Areas 2009 2010 Export 2011 2012 2013 2009 2010 Import 2011 2012 2013 EUROPE 38,89 37,97 38,04 37,44 37,11 39,67 38,19 37,41 35,98 35,19 European Union France Germany Italy United Kingdom Spain 35,52 3,63 8,52 2,97 2,82 1,73 34,86 3,49 8,59 2,89 2,76 1,69 34,98 3,41 8,67 2,86 2,84 1,74 34,32 3,32 8,47 2,80 2,63 ...
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