...detergent display board is: it’s a freshman student’s first time to buy laundry detergent, and he/she has no idea of which brand to choose. At this scene we show them our laundry display board to help them make decisions. And we record their process of making decisions and analysis the attributes they value most. This is the Laundry Detergent Display Board. | Brand A | Brand B | Brand C | Brand D | Price | 11.99 | 11.99 | 17.99 | 11.99 | Scent | Clean Breeze | Lavenders | Clean Breeze | Lavenders | Liquid/Powder | Liquid | Powder | Liquid | Powder | Inclusion of Fabric-Softener | Yes | No | Yes | No | Part 2 Responses and interpretations At this part, each of our 4 group members interprets the 6 responses and we recorded their order to uncover the information. Can’s interpretation of 6 responses Response 1: Male The most important attribute: Scent- Clean Breeze: Brand A C The next important attribute: Liquid- Brand A Interpretation: Scent is the most important attribute to him, and after he optimize with “Clean Breeze”, he looks for the information of whether detergent of two remaining brands is liquid or not. After seeing Brand A is liquid, he chooses A. Which shows Liquid is the next most important attribute to him, and he just need to optimize with the Liquid. Response 2: Female The most important attribute: Scent- Lavenders: Brand B D The next important attribute: Liquid- Brand D Interpretation: Scent is the most important attribute to her, and after...
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...Individuals are defined in several different ways such as neat or sloppy, but the word neat or sloppy may have numerous diverse meanings to others. Suzanne Britt, the author of “Neat People vs. Sloppy People,” used a direct tone to favor messy people. She also defined two individuals in today’s society by the way they keep their environments hygienic. Britt mainly focused on explaining how neat people are really sloppy and how sloppy people are really neat in their own ways. She wanted her readers to learn not to be as uptight in their lives and increase time for friends and family. In contrast to Britt, Dave Barry, the author of “Batting Clean-Up and Striking Out,” used a humorous tone in his article to exemplify how men and women have different...
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...I have wondered before if I will have the chance to see the real beauty of life that I can’t find here in the busy city. But at last, after almost two hours of travel, I have seen what I am looking for; the clean river, the cold breeze, the leafy trees and the welcoming smiles of the Bago tribe, such an amazing treasures behind the mountains. Maybe it is the treasure in the end of every rainbow I see. For the pot of gold lie in the hearts of the tribe, their culture resides in the hearts and in the soul of the people. Despite of the developing municipality of Suyo, their culture remained; it is not damaged by the changes. They made sure that their culture will not die by letting the children learn in mind and heart their wonderful culture. The smiles in faces of the children showed that they really love what they are learning. It is soothing to the ears to hear their angelic voices; their ethnic dances made me forget the contemporary dances and how they beat their bamboo instruments made me feel the magic of nature. Even if I cannot understand what they are singing, I felt that they sing to show how proud they are to be part of the Bago tribe and to be thankful of all the blessings that God had given them. They gave thanks that day through a ritual, and a pig was butchered that I think is a sign of their respect and belief to the Lord. Every song they have sung reflected how they live their life in the past and now. I am amazed how they used bamboo cylinders as water containers...
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...The final topic I choose is wind energy; about is it clean cheap and practical? As people know that wind energy is totally clean and just use wind to convert energy. I will figure out what is the advantage of wind energy and how to get the clean, environmental wind energy. However, people don't know how to gain wind energy; the process of converting is clean or not. Furthermore, what kind of machine like windmill can make wind energy, that’s also a question. First, I will introduce the wind energy which has different types, and their different function. Using the official language in the google to describe it, also when and why wind energy comes out. Like talking about wind energy’s history. And I will tell the wind energy machine, how to make it and how long to make it. also, how much pollution it will have during the making time. Then, I will say something about how wind energy developed and figure some celebrity in this area and their contributions. And what they didn't do and the difficult points for them and future wind energy. The next step I will talk about the wind energy in worldwide, how it works and what range does it works, then specify to different countries, such as the U.S. and China. And the result and how wind energy works efficiently in those countries. For the detail of those information, I will use website or database in library. At last, I suppose to say that the advantage and disadvantage of the wind energy. Also, compare what wind energy can...
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...Sean Pack BUS 101 OCA Donatos Pizza 1. We decided to use a total of 3 employees for cooks in the kitchen at Donatos. The number of 3 would not only help us with making orders, but also with the clean duties after the rush hours. In the year or so, HR will extend our cook employees to 4 per shift for better efficiency. 2. As a Pizza/ Fast Food chain, yes we do compete for employees. We feel that the atmosphere, our salaries and benefits, interest our potential employees more than our competition. 3. After a year of being with us, we sit down with the other managers and grade an employee’s performance on a scale of 1-10. The next day we call in the employee, and let him know how he/she did last year, and how he/she can do better in the coming year. 4. First we look internally. If there isn’t an employee that fits the criteria for that particular position, we check our other stores that are close by. If all else fails, then we advertise employment. 5. Yes. Donatos wants every piece of diversity it can muster. We believe that different people bring different ideas that can help this company grow and be more successful. We do not discriminate against any race, background, or family history. Everyone has a fair chance to be a part of the Donatos family. 6. We would sit down with that employee, and try to understand his reasoning, if we can’t come to an agreement; he/she would be moved to either a different dept. of a new store entirely...
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...thought triggered me to ask myself, “What would be my ideal summer vacation looks like?” To start my visualization, I would like to spend it in a place afar from the noisy streets of the city. A place where the only sounds I can hear are the chirping of the birds, the waves crashing on the shore and the laughter of my family. In that place, the trees are dancing gracefully and flowers are waving gently with the wind. In the distance, the shore is filled with sand so white, crystal clear water and with porpoises on the sea side. On the top of the hill resides our home, a small bungalow type but filled with so much contentment and joy. Inside of it are simple things to suffice our needs. Upon entering the entrance door, you will see the clean and tidy living room, with a window on the right that offers a beautiful sight of the blue ocean. Beside our home, there stood a tall and old narra tree that gives us shade during the day. Flowers of different kinds and varieties grows around the yard abundantly. Then, I can see the endless sky above with shiny shimmering stars blinking at night and in the water, it seems the unreachable stars are within my grasp. In a distance, I can see the fire keeps burning from the bonfire we have made, and beside it, sitting my loved ones with a happy face. Generally, my summer vacation would be an ideal one, even though I may not have those picturesque sceneries, what matters most will be the tranquility I have when I am with my...
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...Contamination. When shopping, make sure you separate the raw meat, poultry and seafood from other foods in the grocery cart. A good way to do this is to place the item(s) in a plastic bag so they don’t drip on the other foods. When storing, place all meats in containers or bags to prevent juices from dripping. It’s also a good idea to store eggs in their original container in the refrigerator. When preparing, it is important to use soap and hot water to clean kitchen surfaces. Use a sanitizer to clean spills and kitchen counter tops. Always wash hands with soap and hot water before and after handling food. It’s important to wash hands and surfaces often because harmful bacteria can spread throughout the food preparation area and contaminate everything from the cutting board to the person’s hands. Use a clean cutting board and keep different cutting boards for different products. It’s also important to replace the cutting boards as needed. When cooking, be sure and cook all foods to their proper temperature. If cooking meat, you can use a meat thermometer to be sure that it’s cooked to it’s safe temperature, which is about 140 degrees, otherwise bacteria can multiply rapidly at ranges between 40-140 degrees. Any leftovers need to be put in...
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...thoroughly and frequently is the most important thing you can do to keep harmful germs out of the foods you prepare. Most of us first learned how to wash our hands as small children. Unfortunately, many food service workers fail to put what they ve learned into effective practice. Teach yourself to be aware of where your hands are at all times. Avoid bad habits like touching your hair or face, or wiping your hands on your clothes or apron. When you wash your hands, wash them thoroughly. Use hot water and soap, and scrub vigorously for at least 20 seconds, including forearms and under the nails. Use a paper towel or an air dryer to dry your hands. WHEN: • when you first arrive at work, and when you return to work after breaks • before you touch clean utensils or work surfaces • after you touch your face or mouth, after sneezing or coughing • after you touch raw eggs, meat, fish, or poultry • after you touch dirty dishes, garbage, or any other unclean surface • after you use the toilet • after you smoke • every time you change your job duty...
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...Three food safety legislation. These are three key points that I will be talking about that relate to food when preparing, cooking or serving the food. Food safety, Food hygiene, Food inspections Food safety act 1990 Food safety is really important because you will be handling food that you don’t want to come across any harmful bacteria that can affect people’s health. For example you would need to make sure that the food is safe to eat this can be done by making sure that the food is cooked correctly and has been stored in the right place. Another way to ensure that the “food safety” policy is put into place is by making sure you don’t add, remove or treat food in a way that makes it harmful to eat for example storing cooked food with uncooked meat. Make sure the food is the same quality that you say it is. This is important because customers will be expecting you to be serving them fresh food if you have said or placed labels on packagings. If food is slightly out of date and you decided to still serve it then this can cause people to become ill as they did not know as you placed false labels on your food. This would mean that you are making sure you don’t mislead people by the way food is labelled, advertised or marketed. A few other things that you should make sure you ensure to do if you handle or serve food is to * Keep records on where you got food from and show this information if needed. * Withdraw unsafe food and complete an incident report ...
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...borne illnesses. Common safety procedures that help prevent illness include cleaning, separating, cooking, and chilling or storing food. The U.S. Department of Health and Human Services suggests cleaning, separating, cooking, and chilling foods as measures to keep food safe (n. d.). Before handling food, it is important to wash hands to rub and wash hands for at least 20 seconds (U.S. Department of Health and Human Services). Hand washing is necessary after handling garbage, using the toilet, touching animals or animal waste, or treating an open wound (U.S. Department of Health and Human Services). Proper washing of utensils helps detain the spread of germs and is necessary before and after use. A solution of 1 tablespoon of bleach to a gallon of water for is good for disinfecting (U.S. Department of Health and Human Services). Washing vegetables and fruits is also important to remove bacteria. Separating foods is necessary to prevent cross contamination. The U.S. Department of Health and Human services suggest using a separate cutting board for meat, poultry, seafood, and eggs from one used for produce (n. d.). It is also suggested to change boards once overused or worn. Meats and produce should be separated while grocery shopping and when stored in the refrigerator: meats should be tightly sealed until ready to use (U.S. Department of Health and Human Services). Cooking at the right temperature is important to eliminate bacteria as a bacterium multiplies...
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...handwashing, hand care, and correct glove use. Staff cleanliness and work attire should also be addressed. This should focus on things like bathing, clean clothing, the proper use of hair restraints, and prohibited jewelry. Finally, policies should be put in place to make sure food handlers come to work healthy. These will address actions like reporting illnesses, covering wounds, and avoiding unsanitary habits. * Remind employees to wash their hands after touching anything that may have contaminated them. This is especially important after using the restroom and after handling raw meat, seafood, and poultry. After employees have washed their hands, make sure they don’t dry them on their aprons or any part of their uniforms. Instead they must use a single-use paper towel or hand dryer. Using a paper towel to avoid contact with faucet and door handles also will help minimize the spread of harmful viruses and bacteria. * Use separate equipment: Each type of food should be prepped and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils, and containers for raw poultry. Use another set for raw meat, and use a third set for produce. Some operations use colored cutting boards and utensil handles to help keep equipment separate. If separate equipment cannot be used, prep food at different times. * Clean and sanitize all work surfaces: All work surfaces, equipment, and utensils should be cleaned and sanitized after each task. Simply rinsing...
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...Boiling Foods Boiling is the cooking of foods in a liquid either at or brought to boiling point at 100 degrees Celsius. It keeps the food in motion, it prevents sticking and it cooks the food quickly. Food such as eggs, pasta, rice, beans, soups, sauce, potatoes, stocks and stew meats can be boiled. When ingredients are boiled it is usually done in water, however it can also be used for different sauces to reduce them, or for brown/white stocks, a Blanc (water, flour and lemon), court bouillon or milk. It is important to use the correct proportion of liquid when boiling food because otherwise there might not be an even coverage over the food so it could dry out, or if there is too much liquid it could damage the food. There are two basic methods of boiling: 1. Food is placed in cold liquid and then brought to the boil and cooked. This is not only safer but prevents the food from losing its shape and helps extract flavour. It also helps tenderise any foods with a fibrous structure. For example: Stocks and Leaf Vegetables 2. Food is placed in boiling liquid and cooked. This retains as much colour as possible and apparently reduces enzymic action that destroys Vitamin C. For example: Pasta and Rice There are also different techniques of boiling: Simmering: boiling gently with gentle surface motion. Blanching: is the pre-cooking or part cooking of food by plunging into boiling water e.g green vegetables Refreshing: is the cooling of food after blanching or boiling...
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...stopped by avoiding having to reheat cooked rice. How can the risk of infection with Bacillus cereus be minimised? Keep prepared foods under refrigeration (5°C) until you are ready to serve. Keep hot foods at a temperature greater than 60°C.Try to avoid preparing foods too far in advance. For heated products that are going to be eaten at a later time ensure that the product is correctly cooled after cooking. The Food Standard Code requires food businesses to cool the food: From 60°C to 21°C within two hours, and From 21°C to 5°C within a further four hours. Cooling cooked food in shallow containers, with good airflow around each container, will help achieve this. Wash hands with hot soapy water and dry thoroughly before preparing food. Keep utensils and kitchen clean. Campylobacter- This is found in raw poultry and meat, milk and animals including pets. Symptoms include diarrhoea which is often bloody. When you suffer from food poisoning due to this bacterium the symptoms are diarrhoea, cramps, a fever and vomiting this could last from 2 to 10 days. This can be stopped by always cooking meat especially poultry, to safe minimum temperatures. Keep raw meat, especially poultry, separate from other food and don’t drink raw or unpasteurized milk. When you are already suffering from symptoms it’s important to drink a lot of fluids and get enough rest but if you feel that your symptoms are severe call a doctor because certain antibiotics can reduce the durations of this illness. Salmonella...
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...The Danger Temperature Zone, 40C – 140C Food Storage Temperatures: Raw Vegies 40-45F Eggs 38-40F Milk and Cream 36-40F Poultry and Meat 32-36F Fish and Seafood 30-34F 6. What is the importance of cleaning and sanitizing equipment and cutting boards immediately after working on raw poultry? To preventing cross-contamination and the transfer of Bactria. 7. You are making egg salad, and you have just cooked the eggs. What step do you take before chopping the eggs and mixing them with the other ingredients? Why? You must cool the egg down before mixing it with ingredients such as mayonnaise. The hot egg will heat up the mayonnaise, which will fuel the fire for bacteria to grow. 8. Is it possible for a dish to be clean but not...
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... two celery sticks, one onion, one red bell pepper, two tablespoons of fresh thyme, fourteen ounce can of crushed tomatoes, and two scallions. For liquids you will need two tablespoons of extra-virgin olive oil, one cup of beer, one cup of chicken stock, two tablespoons of hot sauce, one cup of chicken stock, and half a cup of heavy cream. After gathering all of these ingredients the next step is to begin the cooking process by prepping your ingredients. Preparation for this dish may take some time as there are many things to do but each item is essential to the overall outcome of the meal. There are several different things that need to be done to prep the ingredients for this dish. First, cut eight ounces of Andouille sausage and two scallions into slices. Next, chop the celery, garlic, onion, thyme and bell pepper into small pieces. The next step is to dice eight ounces of uncooked chicken breast. Finally clean and remove the tails from eight ounces of medium size shrimp. After completing the preparations needed for the dish we are finally ready to begin cooking....
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