...Report of findings to the Community Health Department CC: Principal Samantha Perez, Truman Middle School RE: Absences and Illnesses I have been notified that there may be an outbreak of illness throughout the middle schools of Independent School District 12 which has caused a spike in student absences. While conducting research on the recent absences, I’ve noticed that in two of the four middle schools, Truman and Jackson, there was an abnormal increase in the absences of band students on May 20th and 21st . I have noticed after reviewing the school calendars and that Truman and Jackson Middle School had a Battle of the Bands event on May 19th. Telephone interviews by the School Nurse were conducted with some of the parents whose children were absent from school on those days, and I discovered that in speaking with one of the parents, it was brought to the nurse’s attention that some of the band members went out to dinner after the battle of the bands. In an attempt to rule out food poisoning, I took the liberty of looking into the recent health inspection reports for the local restaurants, which I had access to through the health department. I discovered that there was an accounting of several health violations at two restaurants located in close proximity to the schools. According to your School Nurse, food poisoning symptoms can start within a day or two of eating contaminated food. Based on interviews conducted the symptoms, all of which were either the same...
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... Managing a restaurant in Baltimore, Maryland has many operational challenges. Restaurants deal with food, people and are a vital part of our everyday lifestyles because we are a society on the go, we visit them several times a week to socialize, as well as to eat and drink. It is a serious combination because people are very sensitive about their food and service. Several different challenges come to play in the restaurant industry. These challenges include regulatory issues, social concerns and competitive issues. Regulatory issues are laws and systems that have been established to help ensure that the food served in restaurants is safe. Bacteria develop very easily if given the chance. The local Health Department will send out inspectors to make certain that the chefs and waiters are following the appropriate guidelines. Inspectors will issue penalties for minor violations and can shut you down for major violations. Some restaurants prepare for health inspections by holding random drills in which a manager or another member of the staff conducts a random mock inspection of the restaurant. This is designed to keep employees on their toes, and to identify problems, which will be spotted by the health inspector. Practice inspections can be performed using the same checklist utilized by the health department, to ensure that all aspects of a real restaurant health inspection are covered. Social concerns in a restaurant are very important especially the...
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...Republic of the Philippines CAGAYAN STATE UNIVERSITY Andrews Campus, Tuguegarao City COLLEGE OF BUSINESS, ENTREPRENEURSHIP AND ACCOUNTANCY RISK MANAGEMENT PLAN Loss Prevention Management In partial fulfillment of the Requirement in FM 65 Prepared by: ANGELICA C. GAMMAD MARILIE M. MALLILLIN MELVIN F. NARAG MA. REGINA P. GARCIA ELARIANET DELA CRUZ ROMEO MALILLIN Presented to: Mr. Giehlito Dulin TABLE OF CONTENTS INTRODUCTION………………………………………………………………………….……3 TOP THREE RISK……………………………………………………………………………...4 RISK MANAGEMENT APPROACH………………………………………………………….5 RISK IDENTIFICATION………………………………………………………………………6 RISK QUALIFICATION AND PRIORITIZATION………………………………….……...6 RISK MONITORING…………………………………………………………………………..7 RISK MITIGATION AND AVOIDANCE…………………………………………………..10 CONCLUSION………………………………………………………………………………...11 RISK REGISTER INTRODUCTION Risk management is a continuous, forward-looking process that is an important part of business and technical management processes. Risk management should address issues that could endanger achievement of critical objectives. A continuous risk management approach is applied to effectively anticipate and mitigate the risks that have critical impact on the project. The purpose of risk management is to identify potential problems before they occur so that risk-handling activities may be planned and invoked as needed across the life of the product or project to mitigate adverse impacts on achieving objectives. Effective...
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...Introduction Nana’s restaurant opened up in 1982 on a corner lot right outside of the city. This was a convenient location for not only the locals, but for those passing through town as well. The locals have stayed loyal customers and come in fairly regularly. The food is based on classic recipes passed down through generations. The restaurant has been open for 31 years and as time progresses so do the standards businesses are held accountable to meet. Nana’s on the Corner has always had the belief in serving quality food at affordable prices. The restaurant has the opportunity to really embarrass those beliefs all while helping to improve the business’s social responsibility. In order to move the company forward there will be specific steps and plans in place in regards to the environment, leadership, organizational, and legal recommendations. Environment First, there needs to be considerations made for how Nana’s can move forward with environmental responsibilities. Nana’s lot location actually has space to start a small garden which could produce herbs and some vegetables. This will have many benefits for the company as well as the environment. The company will see benefits such as cost savings from producing goods and being able to join the trend of going organic/local for food sources. In addition, the restaurant food scraps can be composted and used to enrich the soil which helps to eliminate waste. Another option would be for the restaurant to join a program where...
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...international fast food organisation, Mc Donald's disposes of a huge system of resources which has a massive impact on the environment. They use all primary resources as water, food (meet, dairies, veggies, fruits...), energy ( as electricity, gaz, fuel petrol) in a huge amount to provide all the restaurants, offices, charity foundations ect. For instance, just in Australia in a year, Mc Donal's use: more than 381 million hamburger buns more tha 86 million of English muffins more than 83 million kilos of potatoes 26 million kilos of beef 18 million kilos of chicken more than 91 million eggs more than 10 millions australian fresh grown product as tomatoes and letuce 720 000 kilos of slliced and diced apples 1,5 million kilos of coffee beans (from Rainfores Alliance) 43 millions litres of milk Some Mc Donald's restaurants participate to the Sydney Water Use Programm (95 restaurants) and the study shows that they're using in average 746 000 litres of water per day, which is 7 853 litres of water used in a day per restaurant. The organisation is still bit blurry about its energy use. Inded, in their report they just say that a restaurant energy use is currently (in...
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...Haldiram's to take its restaurant biz overseas; target UK, US PTI Feb 21, 2010, 10.40am IST NEW DELHI: Snacks and fast food player Haldiram's on Sunday said it will take its restaurant business overseas, starting with UK this year. It plans to have at least three restaurants in the overseas market within a couple of years. "We have acquired some land and a warehouse in UK and have already applied for statutory approval to open the first restaurant there. It should be operational by end of this year," Haldiram's Chairman and MD Manoharlal Agarwal told PTI. He said the company is also exploring opportunities in countries like the USA, Canada, Fiji and Mauritius. "We are also scouting for properties in the US, Canada, Fiji and Mauritius. By the end of 2011, we are planning to have at least three restaurants overseas," Agarwal said. He, however, did not provide investment details of the company's international plans. Haldiram's already exports its snacks and sweets to over 60 countries. "We will focus on some of our specialised ready-to-serve fast foods, from among the 150-odd items in our menu, while planning our foreign enterprise," Agarwal added. He further said that by opening restaurants overseas, the company not only wants to tap the diaspora, but is also looking at catering to the growing demand for Indian food items among local people. The Rs 1,200 crore company has 28 restaurants in the domestic market with an average size of 5,000 sq ft. Its outlets in the...
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...Enforcement programs have always been required to monitor the safety of the public and there are plenty of statistics that show an increase in compliance with established regulations as a result of enforcement. I believe that it is important to implement a mandatory food safety training requirement for all restaurant employees. The health department can enforce regulations, but education always comes before enforcement. If restaurant employees are not educated in the proper food handling, preparation, and proper cleaning procedures in the kitchen then they most likely won’t understand why it is important to follow established protocols. This will guarantee failure of any type of standard enforcement inspections. Most public health departments have limited resources to perform inspections and therefore establishments may only get inspected one to six times per year depending on certain risk factors associated with the number and type of foods served. According to (National Digestive Diseases Information Clearinghouse, 2012)” Foods may also be contaminated with bacteria during food preparation in a restaurant or home kitchen. If food preparers do not thoroughly wash their hands, kitchen utensils, cutting boards, and other kitchen surfaces that come into contact with raw foods, cross-contamination—the spread of bacteria from contaminated food to uncontaminated food—may occur. If hot food is not kept hot enough or cold food is not kept cold enough, bacteria may multiply. Bacteria...
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...Objectives of Case The company chicken coop , a quick service restaurant , had been growing by about 10% per year, even when the industry growth rate is just 5% per year but in 1995, for the first time , sales were down in 20 The Coop’s stores. To find out the reason behind this underperformance, two top managers of the Coop had suggested systematic market research for better quality and customer service. His managers suggested market research techniques like Quality Inspection Program, Controlled taste tests. Also Brand Image Monitoring Survey and Customer Experience Study were some of the method suggested by Trevor Wallace, vice president of Marketing. The objective of case is to decide which course of action Daryl Buckmeister , CEO of the company , should take? Whether he should put large investment in market research? Which of these proposed programs he should implement? Major Marketing Problem The Coop’s had always given preference to food items to create value priced meal. After little investigation Buckmeister came to know about degradation of performance standards in some of the kitchen. Also he found out some of the stuffs were not trained properly. Few of the customers also were dissatisfied with the food price of the Coop and they feel its food items are overpriced than the food price of their competitors. Another area of investigation was The Coop’s marketing spending. Although according to CEO, The Coop’s share of voice was comparable to that of KFC but...
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... | Executive summary The following report outlines the quality philosophy, system and approaches of Food and Beverage department in IHG and production process of Haier; discuss similarities and evaluate the differences of them. This report also concerns on how different quality system and approaches have impact on IHG in terms of innovation, change and competitiveness. In addition, recommendation given for IHG to overcome problems they are facing. Table of contents 1. Introduction 2. Compare and contrast the different quality philosophy ,systems and approaches 3. Analyse the differences and evaluate the impact of these differences on innovation, change, and competitiveness. 3.1 analyse the differences 3.2 evaluate the differences impact on innovation, change and competitiveness 4. Recommendations 1. Adopting an external measures 4.1.1 Adopting external measures impact on change 4.2 Training and Reward 4.2.1 Training and reward impact on innovation 2. Training and reward impact on competitiveness 4.3 Further area to consider 5. Conclusion 6. Reflection 1. Introduction Quality is “the totality of features and characteristics of product or service which bears on its ability to meet stated or implied needs” (Holmes, 1992). Traditional approaches to quality were focus on inspection. In the modern commercial environment, industry...
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...A GUIDE TO APPLICATION FOR RESTAURANT LICENCES Food and Environmental Hygiene Department (January 2012 Edition) -1- FOOD AND ENVIRONMENTAL HYGIENE DEPARTMENT (FEHD) PERFORMANCE PLEDGE APPLICATION FOR RESTAURANT LICENCES We are pleased to state below our performance targets in respect of applications for restaurant licences. Processing Steps To return proposed layout plans which fail the Preliminary Screening to the applicant To arrange Application Vetting Panel (AVP) meeting with the applicant To issue Letter of Requirements for provisional licence and/or full licence To conduct inspection final verification Standard Response Time within 10 working days after receipt of proposed layout plans within 20 working days of acceptance of the licence application for further processing before or at the AVP Meeting upon confirming the premises are suitable for licensing within 8 working days of receipt of notification of compliance with the licensing requirements from the applicant within 7 working days upon confirmation of compliance with all licensing requirements within 1 working day upon receipt of acceptable Certificates of Compliance with licensing requirements from the applicant within 7 working days upon receipt of acceptable Certificates of Compliance with licensing requirements from the applicant To issue Full Licence To issue Provisional Licence a) if the documents are submitted to the Licence Issuing Office b) if the documents are submitted...
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...COMPANY BACKGROUND McDonald's is the world's leading global food service retailer with over 36,000 locations serving approximately 69 million customers in over 100 countries each day. More than 80% of McDonald's restaurants worldwide are owned and operated by independent local business men and women. Overall vision is for McDonald's to become a modern, progressive burger company delivering a contemporary customer experience. Modern is about getting the brand to where we need to be today and progressive is about doing what it takes to be the McDonald's our customers will expect tomorrow. To realize this commitment, they are focused on delivering great tasting, high-quality food to our customers and providing a world-class experience that makes them feel welcome and valued. Activity | Description | Inbound Logistic | * Raw material, recipe and meal offer provided by HQ (mc Donald). * Order from branch (manager) sends to HQ to refill stock. * HQ will send to every branch (mc Donald). | Operation | * Raw food and recipe provided and specify. * Operate worldwide and have a franchised every region. * Food prepared when the branch open. | Outbound Logistic | * Customer come to branch to enjoy the meal. * Customer searching for the branch (mc Donald). | Marketing & Sales | * Targeting mainly to the single and working person. * Can save time to prepare meal. * Marketing and advertising same with other. General and centralize to the HQ. | ...
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...MOTOR VEHICLE DRIVERS POLICY MANUAL TABLE OF CONTENTS ARTICLE 1.0 Introductory Information 1.01 General Applicability 1.02 Department of Transportation Regulations 1.03 Nondiscrimination ARTICLE 2.0 Driver Qualifications 2.01 General 2.02 CDL Drivers 2.03 New Hires 2.04 Employees - Driving Is Essential 2.05 Employees - Driving Is Non-essential 2.06 Reinstatement 2.07 Notification of Violations 2.08 MVR Review 2.09 Driver's Licenses ARTICLE 3.0 Vehicle Maintenance 3.01 General 3.02 Vehicle Files 3.03 Daily Pre-Drive Inspection 3.04 Daily Post-Drive Inspection DOT Regulated Vehicles 3.05 Periodic Maintenance 3.06 DOT Inspection 3.07 Mechanical Facilities 3.08 Expense Records 3.09 Cleaning 3.10 Signs ARTICLE 4.0 Vehicle Operating Rules 4.01 Seat Belts 4.02 Passengers 4.03 Fines and Tickets 4.04 Company Use 4.05 Alcoholic Beverages/Drugs 4.06 Laws, Rules and Regulations 4.07 Personal Vehicles 4.08 Locking of Vehicles 4.09 New Drivers ARTICLE 5.0 Accident Reporting 5.01 Accident Reporting 5.02 Accident Kits Dale Williams Trucking, Inc. Motor Vehicle Policy Manual ARTICLE 1.0 -- Introductory Information 1.01 General Applicability. This manual sets forth the policies of Dale Williams Trucking, Inc. and each of its subsidiaries (each such company is hereinafter referred to as "Company") as to the use and maintenance of Company owned and leased vehicles. It is not an employment...
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...The abstract is typically a short summary of the contents of the document.] | 1 Introduction Following project plan describes Holiday inn Melbourne airport hotel’s restaurant renovationproject in detail. As management decided to carry on this project this project plan generated to express the information identified such, legal, human resource, financial, technical requirement as well as customer review, deliverables, milestones, limits and exclusions when achieving project objectives and analysed risk and contingency planning to avoid or minimize the negative impact to the project. By delivering this project with in the period of 3 months’ and budget limit of $220,000 hotel is expecting to increase its revenue and make a high profit margin to get back the money in two years’ time. Therefor hotel managers will be having meetings and audits with project management team to confirm the quality of the project and to make decisions if required. 2. Scope Statement 2.1 Project Objective The objectives of the Holiday Inn restaurant renovations are as follows * To open and furnish the extended restaurant at the Tullamarine located Holiday Inn. * Complete the project by ……………. * The project budget cannot exceed $............. * Complete renovations without failing an inspection. * Minimise the negative impact on customer’s service throughout the Hotel Inn during the renovations. * Final product conforms to all relevant State building legislations...
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...To change or not? By Karim Jamal + Shyam Sunder Illustration: Susanna Denti Has the time come to change the auditor’s report to develop a different grading system and increase the value of auditing to society? Regulatory attempts to improve the functioning of capital markets often try to make corporate activities more transparent. The International Auditing and Assurance Standards Board (IAASB) invited comments on its proposals contained in “Improving the Auditors Report,” with an exposure draft expected to be issued by June. These proposals are intended to make the audit report more useful, and to better communicate the role of auditors. Auditors’ boilerplate, essentially pass/fail, reports reveal little of the fine-grained understanding they gain about the inner workings of their clients, including internal controls, accounting policies, disclosure and governance. The IAASB proposes to replace the current three-paragraph standard by a new four-page report that will add two new elements: an opinion about management’s use of the going concern assumption and an auditor commentary. The rationale for this five- or six-fold expansion under the proposal is that the commentary should help users better understand the audited financial statements and the audit. A sample report in the proposal includes comments on litigation, goodwill, financial instruments, and audit strategy for verifying revenue, receivables and cash receipts, the entity’s internal control over these...
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...between the four schools. Band absences at Truman and Jackson Middle schools on May 20th show a 33% and 25% absence rate, respectively. Based on these observations, the overall absence rates are attributed to Band students at Truman and Jackson Middle schools. I came up with two testable hypotheses as to what I think is behind the absences. Based on the letter from the Principle from Truman Middle School, she stated last year her School had a widespread outbreak of the flu. Hypothesis: If the symptoms and events of the health issue is similar to the last flu outbreak, then the students may have contracted and spread the flu. The second hypothesis based on the Information from the Health Department Inspections which show that “Take Your Chances Diner” and “Delicious” restaurants had violations for sanitation, food storage, and food preparation. Hypothesis: If children from the band classes ate at unsanitary Dinner, then they may have contracted food poising. Six testable questions that can be...
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