...Clearwater Seafoods Clearwater Seafoods had distinguished itself in the seafood market by focusing on and maintaining a supreme product quality. Clearwater first came up with new technologies to help them harvest more efficiently, then they invented and patented technologies used to test, freeze, label and deliver products in a way none of their competitors were able to mimic. That gave Clearwater relative advantage by saving time and providing guaranteed fresh seafood, which is a hard task in their case because of long transportation hours needed to reach buyers. Moreover, their greatest challenge was that most of their work was Business-to-Business, which meant more time till products reached end users and lack of control over the quality of products delivered. Using the new technologies, i.e. harvest time stamps and labeling, end users were satisfied with the guaranteed freshness of the product they are buying, thus they were willing to pay a higher price for it. This way Clearwater guaranteed their customers to never be served other than what they ordered, avoiding what a study found is frequently happening in seafood restaurants (Johnson, 2013). Similar to any company, Clearwater was aiming to expand its operations and reach out to new customers. The management of Clearwater was able to get the company to its current position by targeting major markets with large seafood demand and studying them to find entry strategies. As a result Clearwater had entered the Chinese...
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...Kyle Kisling April 7th, 2013 Composition 1 Food and Family Food holds a special place in society. Aside from its obvious purpose of survival, food also is a great way to bring people together. The first real example I can provide is the common celebration of Thanksgiving. The day has no real significance other than eating food with family. A turkey is placed at the center of the table, football provides entertainment, and family members enjoy the company of one another. I feel like some people underappreciate the true value of food and the cultural reunions it creates. Though not all countries celebrate Thanksgiving, food still carries an important role in countries all over the world. The first documentary we watched was called Smokin’ Fish. The film went into deep investigation of the culture of Cory Mann. The title alone should give away the idea that food is somewhat involved in Cory’s culture. Cory is an entrepreneur who annually returns to his home village for a few months to catch fish from the river and smoke them. Initially, I questioned his motives when he simply abandons his business and returns home to fish. It came off as strange because most people are not willing to risk their financial security to go fishing for a few months. The film continues on and as it progresses you see that smoking fish carries a much deeper meaning to Cory. Cory is part Indian and smoking fish is a tradition his peoples have had for centuries. He feels as though it is his duty...
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...Market Forms of Fish WHOLE FISH: Marketed just as it is caught DRAWN FISH: Only entrails removed. Still needs cleaning. DRESSED FISH: Scaled and entrails removed. Ready to cook. FISH STEAKS: Slices cut crosswise. FISH FILLETS: Boneless pieces cut from the sides. BUTTERFLY FILLETS: Two sides cut away from the backbone. CURED FISH: Cured by smoking, drying, salting or pickling. COLD-SMOKED: Cured and partially dried. Will not keep long. HOT-SMOKED: Partially or wholly cooked. Needs freezing. DRIED FISH: Air or heat dried and salted. Lasts forever. SALTED FISH: Dry-salted or brine-cured. Can be pickled. Market Forms of Shellfish Live in the shell -- These shellfish are sold just as they come from the sea and must be kept alive until they are cooked. Shucked -- Shellfish sold in this form have been removed from the shell while alive and packed in a clear liquid. Scallops, oysters, clams, and mussels are available in this form. When purchasing shucked shellfish there should be little or no liquid and a fresh, mild odor. Excess liquid indicates poor quality and careless handling. Color is also a good indication of quality.Clam meatshould be pale to deep orange, scallop meat should be creamy white to light tan, orange, or pink, and oysters should have a creamy color. Headless -- The head of the shellfish has been removed. Shrimp issold in this manner as are spiny lobster tails. Fresh shrimp have a mild odor and...
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...Evaluation of Red Lobster Restaurant My overall opinion of Red Lobster is very high. Seafood is one of my favorite foods and after visiting Red Lobster, I must say that I was extremely impressed and satisfied with the quality and the taste of the food. Also, the restaurant was very clean and inviting while the staff was more than helpful while taking my. The waitress was courteous and was always eager to refill my drink As I entered Red lobster, I was greeted at the front door with a friendly hello ' and after only a ten minute wait, I was seated at a comfortable and clean table. The waitress politely asked if I would like her to get my drink and she insisted that she would be back in only a few minutes with my drink. True to her word, she returned with a cold class of Coca Cola and she asked if I would like a few minutes more to look over the menu I told the waitress that I was ready to give my and she smiled as she asked if I would like a salad with my meal. I felt that the staff at Red Lobster was unbeatable and I would recommend my friends to this restaurant because of the excellent service that I received from the waitress The same waitress brought out a fresh garden salad with an oil and vinegar dressing which was superb and before I even finished my salad she returned with a steaming plate of lobster and crab legs The plate of food looked very appetizing to the eyes and the smell of the food was extraordinary. I was given a small , wet napkin by the same waitress...
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...Green washing in the Commercial Seafood Industry Dave Mangus Milwaukee Area Technical College The subject of my planned report is greenwashing in the seafood industry. Using several articles from the NPR, Earth Island, World Wildlife Foundation, and SeaWeb I plan to convey my opinion on this matter. My basic approach to this topic will be to explain greenwashing, greenmailing, and the view points from the opposition and the rebuttal from the MSC and possibility of the shrimp industry if I can find their responses to the claims. I am reserving the right to add sources to my list as required to provide more examples to support my position. Also I am reserving the right tighten or broaden the focus of this report to keep it manageable. I.E. it could be the overall seafood industry or I may just focus on the MSC and NPR prospective. Another piece to my paper is going to focus on the demand for sustainable certified products and the stress put on the MSC program to supply this demand thru questionable practices of calling it sustainable, when in some cases only the promise to do things better in five to ten years seems to be all that is required for the sticker. I also plan to include the market response to some of the certified sustainable items that don’t pass the common sense test. I also plan to list the MSC guidelines for sustainable fisheries and question how certain things can be certified sustainable by them, when their own guidelines say it isn’t. My intent isn’t...
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...HOSP 420 Prof Jamie Abbott DeVry University 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 that can be found in food such as bones, metal shavings from cans and broken glass; lastly the third type of contaminants are deliberate contaminants which is a result of someone attacking a food establishment or even a co-worker or supervisor. Examples of such are former or current workers, competitors of the establishment or even suppliers 2. What are the most common types of allergens? The most common type of food allergens are as follows: Milk and dairy products, eggs and egg products, fish and shell fish, wheat, soy and soy products and peanuts and tree nuts, such as pecans and walnuts. Food allergens are the body’s negative reaction to a certain food protein. Symptoms of food allergens can range from itching of the face or head to an extreme of death including swelling of the face, arms legs and eyes, cramping and hives. Both the service staff and kitchen staff can do much to prevent reactions from occurring by...
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...LIST OF FROZEN FOODS EXPORTERS |Sl |EU Approval No. |Name & Address of the Firm |Contact Person | |1. |KLN-19 |Amam Sea Food Industries Ltd. |Mr. S. Humayun Kabir | | | |House # 84, Road # 2 |Managing Director | | | |Sonadanga R/A, Khulna | | | | |Tel: (880-41) 800015, 800082 | | | | |Fax: (880-41) 800082 | | |2. |KLN-10 |Aqua Resources Ltd. |Major Manzoor Ahmed Bp(Retd) | | | |House # 33, Road # 4, Block # F |Managing Director | | | |Banani, Dhaka-1213 | | | | |Tel : (880-2) 8810640, 8810653 ...
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...that desire for many. Fezzo’s has wonderful food and service, but some of the prices are too expensive. One main reason people go is because of the wonderful food. Fezzo’s serves a variety of food. One of the things it is known for is of course their steaks. This steak is not like anyone one has have ever had before. It is very tender and juicy. The meat is so tender that one does not even need a knife to cut the steak. One could also order the wonderful crab cakes. These crab cakes are stuffed with real crab meat and sautéed onions and bell peppers. These delicious crab cakes will have your mouth melting for more. Fezzo’s also has a variety of salads such as, the chef salad, the grilled or fried shrimp salad, and the grilled or fried seafood salad which one can add the fresh crabmeat on top of the salad if you would like. One can also try their famous, homemade bread pudding. This mouth-drooling desert is loved by many people who come to the restaurant. This might just make you melt with how hot and this desert is. The delicious food is not always what people keep coming back for. A lot of people come for the wonderful service. The waiters and waitresses always have a smile on their face. They always seem to enjoy their jobs. The wait staff is very happy and cheerful. If one has...
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...Scoring a 4 out of 5 for an American Steakhouse (TripAdvisor.com), Outback Steakhouse in Houma, Louisiana is definitely a reliable restaurant to go to for a filling and delicious meal. Outback offers a variety of food and drinks for those willing to sit down and enjoy a nice and well priced meal. Between its prompt service, family friendly atmosphere, delicious American food, and ideal location, Outback Steakhouse is the perfect restaurant to go when seeking a fully belly. One of the most important aspects all customers look for when going to eat out at a restaurant is good and timely service from happy and attentive waiters. Customers hate having to wait for a drink refill and they definitely do not find it amusing when their waiters are...
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...Seafood and Cajun food is a large part of the southern culture. Most if not all love to eat fried alligator, duck, catfish, and other foods. But just those few along are the bread and butter of the southern culture. After visiting Bonefish Grill for the first time several years ago, this has been listed as one of the many places you can get a quality southern style meal. Bonefish Grill, is a place I would bring family and friends, and when you want time to yourself. The atmosphere is welcoming, the staff is mannerable and is a good representation of the southern hospitability. As you are approaching the revolving door, you notice the fish as well as the restaurant name Bonefish Grill. Depending on the time and day, the wait can be anywhere between 10-30 minutes, but with a large group it could be up to 45-minute wait. During the day, Bonefish Grill has a very welcoming atmosphere. The dining areas are well lit, and they use natural lighting. However, at night Bonefish grill has a relaxed atmosphere. The lights are dimmed low,...
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...Number: AC1106413 Course Number and Title: EN120 Beginning English Writing Assignment Number and Title: 02 lesson 3 Date: How to prepare your favorite dish. My favorite dish is seafood gumbo. Begin by preparing seafood stock. Put 2 quarts of water in a eight quart stock pot. Peel and quarter two medium onions, cut eight celery stalks into 2 inch pieces, dice to garlic cloves, 1/2 cup of lemon juice, peeled 4 pounds raw medium shrimp use shrimp shells for stock. Refrigerate shrimp for later use in gumbo.Four lobsters peeled use shells and heads for stock, refrigerate lobster tails for gumbo. Fillet 4 whitings cut out rib sections of fillets use fish bones and rib sections for stock. Second step combine all these ingredients in stockpot and bring to a boil. Reduce heat to low and simmer 2 to 8 hours. Third step strain before using. SEAFOOD GUMBO 3 quarts seafood stock, two medium onions diced, 2 bell peppers diced, 1- 16-oz can whole tomatoes (undrained), one small can of tomato Puree, 4 bay leaves,1 tablespoon crush garlic, 3 tablespoon gumbo file`, 3 -16 ounce packages of frozen cut okra, 3 pounds of raw medium shrimp peeled and deveined, 24 fresh oysters,1 16 oz. can real lump crab meat, 1/2 a teaspoon salt, 1/4 cup Creole seafood seasoning, 1 1/2 teaspoon thyme, 36 crab claws, 4 lobster tails peeled. First step combine stock, tomatoes and tomato puree, onions, green peppers, crab claws in 8 quart aluminum pot and...
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...Darden has found means of outsourcing certain aspects of the business to optimize their profits, through the use of supply-chain management strategies. On page 461 at the conclusion of the Outsourcing Offshore at Darden Video Case Study; in part 3 or Managing Operations Chapter 11, 4 Discussion Questions are posed. 1. What are some outsourcing opportunities in a restaurant? A variety of opportunities to outsource exist in a corporation of this size; human resource divisions are often times given to third parties, recruitment in particular. Payroll and taxes could be outsourced. Cleaning services, including sending out laundry aprons towels etc. rugs are often sent out to be cleaned oppose to internally cleaning them. Cleaning the seafood and prepping for cooking such as filleting fish and de-veining shrimp. Maintaining websites, working on promotional marketing online and in the communities is another job that can be easily outsourced. 2. What supply-chain issues are unique to a firm sourcing from 35 countries? Utilizing sources from so many countries could compromise standard working procedures, which could potentially affect the quality of the product due to lack of inspections. When utilizing new suppliers there are issues with reliability and proper communication which could lead to the incorrect amount of inventory being delivered, under the ordered amount will cause customer satisfaction issues as they may run out of an item, over delivery will result in waste...
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...Part A Draw a CLD to explain the fish regeneration dynamics of ‘Lakeland Reserve’ based on the initial 500 fish in the Reserve area, assuming there is no fishing or other source of predation. Sketch a BOT graph as a reference mode that shows the pattern of change of the fish population over the 40 year period. Briefly explain the dynamics that your CLD reveals, any archetypal patterns of behaviour, and any other insights your initial analysis demonstrates. (This task has similar requirements to Assignment 1). BOT The BOT demonstrates the patterns of behaviour the fish population at ‘Lakeland Reserve’ over 40 years Year FISH POPULATION PATTERN OF BEHAVIOUR OF FISH POPULATION 500 1000 1500 2000 2500 3000 3500 4000 40 Figure 1 As shown in Figure 1, at the beginning (t=0) there are only 500 fishes. Hence, more fishes are added to the reserve and the fish population in the reserve keeps growing. The rate at which fishes are added is at an accelerating rate. However, when the reserve reaches its maximum capacity at 4000 fishes, the fish population starts to decline at a diminishing rate. CLD The CLD visualizes the interrelated variables in terms of the behaviour of fish population at ‘Lakeland Reserve’ during this period Figure 2 Figure 2, the casual loop diagram including three loops (two reinforcing loops and one balancing loop), demonstrates the fish regeneration dynamics of ‘Lakeland Reserve’ based on the initial 500 fishes in the Reserve...
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...the name China Buffet speaks for itself, their food stations consist of American, Italian, and Japanese food. The owner purposely includes a variety of food because of competition. I enjoyed eating at China Buffet because of its affordability, delicious food, and the beautiful setting. The price of their buffet is $10 per person, and it includes beverages. There are a variety of salads in their salad station: fruit, vegetable, and seafood. Their main meal is composed of chicken, pork, beef, and fish. For dessert, they serve ice cream, cookies, and different kinds of cakes. For their beverages, they serve soda, milk, juice, and chocolate milk, but tea is my favorite. The food is excellent so it’s well worth the price. China Buffet’s food is excellent and healthy. They have food stations for meat lovers and vegetarians. Their newly-opened sushi and hibachi bar is the restaurant’s crowning glory. Sushi and California maki is my starter with matching wasabi sauce. I tried their hibachi too, but it fills me up right away. The seafood station is consisting of shrimp, crab meat, clams and mussels. They have different kinds of shrimp meal. I tried their crispy shrimp which was coated with flour and egg and some seasoning. I love the crispiness of its shell and the softness of the shrimp’s meat. Their chicken satay blends well with fried rice. Their “Happy Family” meal that is common in the Chinese restaurant is so delicious. They...
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...APPENDIX 2 SUSTAINABILITY IMPACT ASSESSMENT OF PROPOSED WTO NEGOTIATIONS: THE FISHERIES SECTOR COUNTRY CASE STUDY: PERU Draft – not for citation John Tilman May 2, 2006 1 Glossary ADEX BCRP CCA CPPS DDA DIGESA EEZ EU FAO FIUPAP FONCODES FONDEPES GATS GPS IATTC IMARPE INEI ISC ITP MT NAMA NRI OLDEPESCA PRODUCE PROMPEX SIA SNP SPS SUNAT TBT WTO Exporters Association Central Reserve Bank of Peru Causal chain analysis Permanent Commission for the South Pacific Doha Development Agenda Environmental Health Directorate Exclusive Economic Zone European Union Food & Agricultural Organisation Artisanal Fishermen’s Federation Cooperation & Development Fund National Fund for Fisheries Development General Agreement on Trade in Services Global Positioning System Inter-American Tropical Tuna Commission The Marine Institute Statistical & Information Institute Selective Consumption Tax Fisheries Technological Institute Metric Tonnes Non-agricultural Market Access Natural Resources Institute Latin America Organisation for Fisheries Ministry of Production – Fisheries Export Promotion Office Sustainability Impact Analysis National Fishing Society Sanitary and Phytosanitary Measures Superintendency of Tax Technical Barriers to Trade World Trade Organization 2 Table of Contents Page Glossary Executive summary 1. Introduction 1.1. Background 1.2. Coastal livelihoods and development 1.3. Objectives of the study 2 6 10 10 11 11 12 12 13 13 14 15 15 15 15 16 16 16 16 18 18 19...
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