Free Essay

Rock Cookware

In:

Submitted By zapzap
Words 3323
Pages 14
Introduction

It has been brought to our attention that a product defect in the Ever Last Ovenware line has led to the injury of a Mrs. Farzam. This report has been created with the intent of explaining what went wrong, and possible outcomes which may now occur as a result. After being redesigned to be more profitable, products in the Ever Last product line developed a defect as a result of the new manufacturing process. A small number of products would explode if exposed to a cold surface after cooking. Failure to correct this defect, or warn anyone about it has to a customer, Mrs. Farzam, being seriously injured as a result. It is possible that Mrs. Farzam will bring forth a lawsuit against Rock Cookware, so we have prepared this report to inform you of what may happen.
The report contains a financial report showing what would have happened if the engineers redesign plan worked as intended. After preparing an income statement we discovered that the target number of 25% return on sales would have been exceeded and the redesign would have been a success. We then prepared an income statement based on the idea of recycling all of the defective cookware, returning to the old manufacturing process, cutting the price by 10%, and then adjusting for lost sales and customers. This showed that by choosing that option the 25% return on sales threshold would not be met by a very large margin.
This report also contains information on the possibility of Mrs. Farzam being awarded punitive damages in her potential lawsuit. Assuming a lawsuit is brought forth, the company will lose to the plaintiff, and it is likely that punitive damages will not be avoided. The way the company conducted itself during the sale of knowingly defective cookware, as well as the injuries sustained by Mrs. Frazam, it is very likely that she will be awarded punitive damages in order to deter Rook Cookware from taking this same actions in the future.
In the matter of ethics, we had to question whether or not Rook Cookware acted ethically in shipping out the defective cookware and if the employee who disclosed information about the altered report did as well. After analysis we found that your company did not act in an ethical manner when they shipped out the knowingly harmful product and better steps could have been taken to avoid what happened. Further, we discovered that the employee acted unethically as well. He had full knowledge of the altered report beforehand, and instead waited until an injury occurred.
Finally we looked at where management went wrong using strategic thinking. The report shows that in all 5 steps of strategic thinking the company did something wrong. The report then finishes with our recommendation to you on how to avoid problems like this in the future. We believe that the company should focus on its goal of having high quality products as well as being responsive and focusing on a high level of customer satisfaction.

EXHIBIT ONE Rock Cookware, Inc.
Ever Last Ovenware Product
Income Statement For The Year Ended December 31, 2007

Revenue
Sales $81,000,000 Sales in Units 6,000,000

Cost of Goods Sold
Variable Cost $21,645,000
Fixed Cost $24,033,769.16 Gross Profit $35,321,230.84

Attributable Costs
Marketing $5,670,000
Other (Primarily Fixed Cost) $2,580,475.42
Total Attributable Cost $8,250,475.42

Product Line Profit before General & $27,070,755
Administrational
allocation
Return on Sales 33.42%

EXHIBIT ONE shows the income statement assuming that the engineers’ redesign efforts had worked as originally planned. The product manager would have met 33.42% on return on sale in 2007 which is more than his expected profit target of 25% return on sales for the product line. Return on sales, according to investopedia.com, is a ratio widely used to evaluate a company's operational efficiency. It is also known as a firm's "operating profit margin". Therefore the return rate, 33.42%, means that the company will be in good shape and will grow more efficiently as well as increase in profits.
Also, the company had the selling price of $15 per item from 2002-2006. In 2007, the selling price lowered by 10%, which made it reduce to $13.5 and selling 6,000,000 units. On the other hand, the variable cost was reduced as well by 35%. This made the variable cost reduce from $5.55 to $3.6075.
The fixed cost increased by 35% higher than 2005. The fixed cost is the highest expense among all the expenses for 2007 as shown in Table 1. It takes up about 44.57% of Rock Cookware's expenses. The marketing cost was budgeted as 7% based on the spending of the sales revenue. This made the product line profit before general and administration allocation come up to $27,070,755. Making the return on sale 33.42%.
This would have been an ideal option for the company because it guarantees a high percentage of return on sale. Also, compared to the previous years, the highest the return sale has been reached, in 2004, which was 29.43%. Thus, if the redesign efforts have worked, the company would have reached the highest return on sale percentage so far, as shown in Table 2. Therefore, this option would have been an ideal option if no incidents have occurred.

Table 1. Shows The Highest Expense in 2007.

Table 2 .Return on Sale from 2002-2007 considering 2007 plan has worked as planned.

OPTION ONE

Rock Cookware, Inc.
Ever Last Ovenware Product
Income Statement For The Year Ended December 31, 2007

Revenue
Sales $54,000,000 Sales in Units 4,000,000

Cost of Goods Sold
Variable Cost $18,315,000
Fixed Cost $26,533,769.16
Gross Profit $9,151,230.84

Attributable Costs
Marketing $5,670,000
Other (Primarily Fixed Cost) $2,580,475.42
Total Attributable Cost $8,250,475.42

Product Line Profit before General & $900,755.58 Administrational allocation Return on Sales 1.67%

OPTION ONE shows Ever Last Ovenware's budgeted income statement for 2007 that the production, quality and product managers had first considered. With this option, there would be a delay in shipment that would result in a loss of approximately a third of the year's sales, which equals 6 million units. This would mean that the revenue would be made up of 4 million sales in units which would total to $54 million in sales. Secondly, there would be a 10% price reduction from the original cost structure. The original cost structure included a variable production cost of $5.55 per unit. According to www.investinganswers.com, variable costs are costs that move in direct proportion with the production of a unit, unlike fixed costs which are constant and don't affiliate with the quantity of goods and services produced. This would then result in 35% in savings of variable costs after six months. $500,000 would be charged to the fixed costs due to the recycling of the production, as well as $2 million in design engineering to fix the problem in 6 months.

This resulted in $900,755.58 for the product line profit before general and administrational allocation and the return on sales to 1.67% which is less than their expected profit target of 25%. A product line is a group of products that are similar to each other and is manufactured by one company according to www.investopedia.com. This option would not have been ideal because return on sales is a net profit of sales revenue and 1.67% is extremely low compared to the original 33.42%.

Punitive Damages

If Mrs. Farzam is to file a suit against your company it is likely that she will prevail due to the nature of strict product liability. Strict product liability states that “the defendant is liable even though he/she did not intend to cause the harm and did not bring it about through his/her recklessness or negligence.” To prove strict product liability there must be the following: the product was sold in an unreasonably dangerous condition, the seller expected and intended that the product would reach the consumer without changes to the product, and the plaintiff or plaintiff’s property was injured by the defective product. If you wish to defend the case that might be brought against you must prove that Mrs. Farzam: used the product in a way that she knew could lead to injury, her own careless actions contributed to or were the cause of the injury, or that some other person or evert interacted with the product to such an extent that the product was not the real cause of the injury.
We believe that under the rules of strict product liability Mrs. Farzam has a very strong case and the facts are damning. Any possible from defense from your side would have to be exceptional and we strongly feel that the possibility of successfully defending is very low. Due to the nature of the situation and our assumption that Mrs. Farzam would be successful in the case brought against you, we have assessed whether or not the court would order that punitive damages be paid.
Punitive damages are something that are awarded on top of compensatory damages and are specifically designed to deter the defendant from committing the same behavior. Punitive damages are not commonly awarded and it is only done so in extreme examples. While many seek punitive damage in the case of negligence, it is not often sought and rarely rewarded in cases that solely involve strict liability. We are operating under the assumption that Mrs. Farzam’s suit will be based solely on strict product liability. Using this assumption we can proceed further in analyzing the possibility of punitive damages being paid.
Mrs. Farzam must also prove that Rock Cookware acted egregiously in order to bolster her chances for punitive damages. Egregious conduct is defined as “A deliberate act or omission with knowledge of a high degree of probability of harm and reckless indifference to consequences.” In the case of your company, you have acted deliberately in the cover up of the issue by altering the quality testing report and omitted the fact the product could explode at high temperatures, which you had knowledge of.
In the case of product liability, egregious conduct is defined as “When a manufacturer has knowledge that his product poses a grave risk to the health or safety of its users and fails to take any protective or remedial action.” By this definition, Rock Cookware did have knowledge that the product posed a grave risk to the health and safety of users and you failed to take any actions that would protect the user of remedy the solution. Protection may have been provided if the quality testing report showed exploding as a possible defect of the product, but only cracking is listed as a possibility. When deciding whether or not to punish a company by awarding the plaintiff punitive damage “The types of manufacturer misconduct that courts most often punish include premarketing knowledge of a dangerous defect in a product, coupled with a failure to warn of or correct the defect…” Rock Cookware had knowledge of a dangerous defect in your product and then failed to even attempt to correct the defect, as well as altering to the quality report to take out any possible warning of the defect. Your company also deliberately covered up knowledge of the defect, omitted it from quality testing reports, failed to take any protective action, and you failed to remedy the situation, instead choosing to ship out the products. Rock Cookware conducted themselves egregiously in regards to product liability, the ground on which you may be sued for. Therefore, it is reasonable to conclude that if Mrs. Farzam files a suit on the basis of strict product liability, the court will order that punitive damages be awarded to the plaintiff.
Ethical Analysis
Executives had two potential choices. They could either recall their ovenware and change up the way the product is made to make it safer for the consumer, or they could keep shipping out the flawed product and wait until someone eventually got hurt. Unfortunately, Rock Cookware decided to go with the second option and keep shipping the flawed cookware. Equally unfortunate, a Mrs. Farzam used the product the way it was designed and received second and third degree burn marks on her upper body. This is a classic example of unethical behavior at the corporate level. Rock Cookware new that their ovenware had the potential to explode when it was subjected to large temperature changes in a short period of time. Management decided that it would be to expensive to redesign the product so therefor they put corporate profits ahead of the consumers safety and that is when this situation started to turn unethical. The engineer that finally hired an attorney and went to the newspaper acted ethically in the sense that he let the whole world know what Rock Cookware was doing and was the first whistle blower. It can also be argued that he acted unethically. The engineer was fully aware that Rock Cookware had sent out defective cookware because he was working on the new design. The ethical thing to do would have been to let management know right away that he did not think what they were doing was a good idea. Then if nothing changed, he should have hired his attorney and then gone to the newspaper. That would have been the most thickly sound thing to do.

Rock Cookware’s decision affected a lot of different stakeholders. A primary stakeholder in this situation was Mrs. Farzam, who was burned by the defective product. Management is also a Primary stakeholder because they are the ones that had the power to alter how this situation played out. A better decision would have been to recall the products and they would have only temporally lost money, but could have gained the publics trust and confidence as well. The other employees are consider secondary stakeholders because they could potentially be affected by Rock Cookwares decision. Consumers will no longer want to do business with Rock Cookware once they find out that they knew their product was defective. In turn, the employees could lose their job because sales will decrease and people will need to be laid off in order for Rock Cookware to survive. The CEO of Aspirin Corp, Michael Hackworth, once wrote that poor ethical performance can lead to financial loss and I think Rock Cookware will experience this phenomena. (scu.edu) Also, consumers that used the product but did not experience any explosions are considered secondary stakeholders. There was a small chance that they could have been affected but never were.
Strategic analysis

The five tests of strategic thinking (Lawrence, 1999) depict and support understanding the mistakes made by rock cookware.
“The ability to see the whole picture” depicts that a business system, that will produce errors consistently as a whole system rather than unique errors due to human or random mistakes, if not optimized interdepartmentally. As we know rock cookware found out about the quality issue during production and a very important decision was made by only 3 managers, without even notifying the CEO or asking for legal consulting on the issue. It is obvious that the departments don’t cooperate in solving problems.
“A sense of direction or destiny” is the second test the company fails to pass. Where does the company want to go and how is it going to achieve this could be the questions to answer for this question. The ovenware is known for its function, which is also the core competency of the product. The direction of the company is clearly to sell functional and good looking products, but the decision made depicts a cheap, good looking and dangerous product.
Another test is about the company’s decision making structure, how ideas are involved and how much employees and people within the system can influence and increase the quality of the decisions made within the firm. It is called “openness to new experience” and asks how much you involve any given resource in the firm and take the opportunities given, and rock cookware doesn’t involve anyone. The structure is very rigid and ideas are not empowered but orders and goals are reached, as the 25 percent dictated the strategy implemented.
The fourth is “gap between current reality and future” to illustrate how you are adapting your way of thinking according to your horizon and your foresight. The firm will always be bond to current resources and has to act according to todays limitations, but it can change its circumstances if it knows where it’s headed. Rock Cookware doesn’t look in the past nor does it look in the future to see where it’s headed. The current managerial structures are focusing on the short-term benefits instead of considering their strengths and successes, weaknesses and failures from the past in order to forecast the future of the company.
The last test is about the “use of creative and critical thinking”. You could also say analyzing your situation based on the “what if...” question and taking action after answering and evaluating the “if…then…” phrase. Rock Cookware didn’t ask the worst case scenario rather ‘hoped for the best’ and ended up in a very bad situation.

Recommendations Based on the company’s goal of having high quality and outstanding products, systems and operations should be optimized and the internal communication and collaboration of separate departments should be accomplished. The flow of information and transparency level are key to success on the way to having a functioning organism. This can be supported by implementing the Total Quality Management within the firm. By using one or more methods like TQM, you can improve the efficiency of the company and cut costs at the same time. With the six-sigma and lean approach you will get rid of excess cost, improve your production and increase your responsiveness to the market. These will help in productions, reducing cost and increasing profit by focusing on the ‘whole picture’ and the internal problems. The core competency of the firm is having a functional product that has the ability to endure extreme temperature differences, which should also be the priority of the long term thinking. The quality of these products shouldn’t be the cost driver. Quarterly goals should be considered to track performance but not effect long term goals if not reaching them is better for the quarters afterwards. Being responsive and focusing on high customer satisfaction level will prevent the same issue to happen again. In case of unpredictable problems, the management should not only focus on numbers, but also consider the ethical issues in its decision making and evaluate every aspect of the options given.

Bibliography

Hackworth, Michael. "Only the Ethical Survive." - Resources. Santa Clara University, 1 Mar. 1991. Web. 12 Mar. 2016.

Lawrence, Eton. "Strategic Thinking." (1999): n. pag. Csun.edu. Public Service Commission of
Canada. Web. 10 Mar. 2016. <https://www.hrbartender.com/images/thinking.pdf>.

Boeschen, Coulter. "Strict Product Liability Laws." AllLaw. N.p., n.d. Web. 8 Mar. 2016. <http://www.alllaw.com/articles/nolo/personal-injury/strict-product-liability-laws.html>.
Key Concept 9: Understand the Differences between Compensatory and Punitive
Damages (n.d.): n. pag. Web. 8 Mar. 2016. <http://www.csun.edu/sites/default/files/blawdamages.pdf>.

Roddy, Nadine. "Punitive Damages in Strict Products Liability Litigation." William & Mary
Law Review. N.p., n.d. Web. 8 Mar. 2016. <http://scholarship.law.wm.edu/cgi/viewcontent.cgi?article=2269&context=wmlr>.

Gunther, Richard. Rock-cookware-student-coaching-slides. N.p.: n.p., n.d. PPT.

Similar Documents

Free Essay

How to Make Lasagna

...How to Make the Perfect Meat Lasagna I remember going to my grandmother’s house on a Sunday afternoon and enjoying delicious lasagna baked with her special recipe. Over the years my mother was able to get the details of this special recipe and she now makes this wonderful meal for us. As a college student soon to be on my own, I am trying to learn some basic cooking skills and recipes. The basic steps for making lasagna are to boil the noodles, make the sauce, assemble the lasagna in layers, bake it to perfection and serve with a salad and garlic bread. Materials and Tools To get started gather these materials and tools: * Large stock pot with lid to boil the lasagna noodles * 10” skillet with lid to cook the meat * 4 quart sauce pan to cook the sauce * Medium size mixing bowl * Glass baking pan either 11 x 7 x 2 or larger to assemble and cook lasagna * Aluminum Foil to Cover Lasagna for Baking * Cooking utensils, spoons, etc. Cooking Supplies Needed * 3 tablespoons Chopped onion * 1 tablespoon Italian seasoning * ¼ tsp. black pepper * 1 egg, beaten * 15 oz. ricotta cheese * One 16 oz. box of lasagna noodles (Cook 12 noodles) * 14 ½ ounce can of diced tomatoes, undrained * 8 oz. can of tomato sauce * ¼ cup grated parmesan cheese * 8 oz. grated mozzarella cheese * One pound of ground meat or ground sausage (sweet or hot) Estimated Cost and Time Needed It should cost about...

Words: 795 - Pages: 4

Free Essay

Food Lovers

...FETA STUFFED CHICKENPrinted from COOKS.COMchicken breasts feta cheese oregano and basil spices salt and pepper chicken soup base tooth-picks or cooking thread deep baking panCut slit in middle of each chicken breast. Stuff oregano, basil, feta, Salt and pepper the inside of each chicken breast, to taste (make sure you can close the chicken breast). Place at bottom of baking pan and pour over chicken soup base (not more than 1/2 inch of bottom of pan). Bake at 350°F for about 30-45 minutes or until chicken is cooked thoroughly. Serve over a bed of rice or with your favorite side dish. | SPINACH BACON BLEU STUFFED CHICKEN BREASTPrinted from COOKS.COM4-6 boneless skinless chicken breast 2 eggs 1 cup seasoned bread crumbs 1 pkg frozen spinach 6 oz crumbled blue cheese 4-6 slices cooked crumbled bacon pieces 1 small onion, finely choppedPlace chicken inside a 1 gallon freezer bag; pound to 1/4 inch thickness. Prepare the stuffing as follows: Mix spinach, blue cheese, bacon and onion together in a bowl. Prepare an egg wash using 2 eggs and 2 tablespoons of water. Stuff the chicken with the spinach mix. Secure it with toothpicks or twine. Dip it in the egg mixture and then roll in bread crumbs. Place chicken in a skillet with a small amount of oil and brown an all side. Place in a casserole dish and bake at 350°F for 45 minutes. Serve with a Bearnaise sauce or a white wine sauce. Submitted by: jeannie bruce | STUFFED BELL PEPPERS AMERICAN STYLE Printed from COOKS...

Words: 1289 - Pages: 6

Free Essay

Brand Building

...sticks to these pans! With other non-stick pans you may have to use cooking spray or oil, but with these there is no need. If that is not enough to get someone to buy, the pots and pans can be customized. You can have any design, colors, pictures, or even engravings put on these pots and pans. No other product can give their customers this kind of personalization. TARGET AUDIENCE The target audience would most definitely be adults ranging from ages 20-60. The benefit of this product is that the age range of the target market is very large; this gives this product a chance to become very popular. Another big target is restaurant owners or top ranking chefs. Chefs love to use their own utensils and cookware when cooking, so I believe this would be an excellent choice of cookware for them. ENDORSER AND SONG The number one endorser that I think would sell this product in a heartbeat is Chef Gordon Ramsey. Chef Ramsey is one of the most known chefs in the world. He has a number of different television shows, as well as, stars in many other different shows. As far as the ad for this product, I think that a television ad of Chef Ramsey cooking with the pots and pans would show viewers the ease and cleanliness of using them. While Chef Ramsey is shown cooking the song that will be played is Firework by Katy Perry (Youtube, 2011). Katy Perry is a...

Words: 517 - Pages: 3

Free Essay

Title

...* Step1:馅料 肉糜300g,蛋清,料酒,老抽,生抽,麻油,生粉,盐,清水,葱,姜适量(放入黄豆酱更容易入味,香香的) 可以加适量的水,顺时针搅拌成糊糊,然后放入冰箱冷藏待用 * * Step2: 油心 面粉100g+猪油(沙拉油)50g 混合均匀 Step3: 水油皮 面粉150G 糖25G 猪油(沙拉油)60G 开水 60G 麦芽糖10G(麦芽糖意思意思就好了,让皮子更香甜) 混合起来,静置5MINS Step4:将2,3里面的面团放到冰箱冷藏里面20MINS Step5: 拿出面团,将油心,用油皮包裹住,然后用擀面杖摊平(如图) 然后切成16份,同等大小的小块,然后压扁,包入肉馅,包起来,记得开口向下,放入烤盘里 刷上刚才的蛋黄(蛋黄打散),撒上芝麻 Step 6:烤箱200摄氏度,烤20-25MINS 原料:面粉5碗,油些许,盐些许,葱一把 Step1: 拿个晚里面放入一些油,盐,然后葱花(葱花可以多些)搅拌下,待用 Step2: 在大盆里放入4碗低筋面粉,剩下一碗待用 Step3: 在刚才拿面粉的碗里,拿1/3开水,2/3的冷水,放入面粉里和面。 这样子的水大概放两碗,然后如果太湿就放点备用的粉 等面粉变得软软的,QQ的,就让他醒20MINS. 用湿毛巾盖起来 Step4: 面团拿出来揉一揉,揉的越久越好 适量加面粉,让表面光滑不粘手为止 放10到20分钟左右 Step5: 用刀切成5份 把面团压扁,但不用太薄,(如图),两面记得稍微撒点干粉 然后把第一步里的葱花啊油啊啥的用勺子舀出来洒在上面,(如图) (如果开始没有调和,就放盐油葱的顺序) 卷起来(如图) 用水封口(如图) Step6 锅里面放油(不要太多),开中火 Step7 把开始放了葱封口的面团,压扁一点(不用特别大的,就跟你的锅差不多吧)然后把你的面饼放入油锅里,然后盖上锅盖,就金黄了,就反面,等两面都金黄色了,就可以拿出来了,香喷喷的葱油饼就搞定了,噢耶~ 材料: 糯米粉一袋;(16oz) 发粉半汤勺;( Baking powder )  素油半杯; 鸡蛋三个; 椰奶一罐;  白糖一杯;  无核红枣一杯半,切丁状备用; 熟山核桃半杯、葡萄干一汤勺; 干椰渣两汤勺。 用具:9x13 寸的玻璃烤盘,在底部和周边儿均匀涂抹上奶油or喷上素油,散些干面后倒出备用。 电动打蛋器一个,也可用手动的。    做法: 1,烤箱预热360 度;  2,取一个深点的盆子,将鸡蛋打入,用电动打蛋器将鸡蛋打散,再加入 素油和糖继续打拌一分钟左右;   3,加入糯米粉和发粉,用电动打蛋器继续搅拌到粉糊光滑细腻;  4,将红枣丁倒入粉浆盆中,用硅胶铲拌均匀; 5,将粉浆倒入玻璃烤盘中,撒上椰子渣,摆上山核桃和绿葡萄干; 6,入烤箱360度烤40-45 分钟,用筷子试插入年糕不黏为止。 Ingredients: 1) 200g Kraft PHILADELPHIA cream cheese, ½ cup milk (120g), 2 tbsp butter (30g), ¼ cup sugar (52g); 2) 4 extra-large eggs; 3) 1.5 tbsp corn starch (15g), 4 tbsp pastry flour (40g); 4) 1 tsp...

Words: 820 - Pages: 4

Free Essay

The Cookbook

...NOMYOURSELF THE COOKBOOK SIMPLE VEGAN COOKING BY: MARY MATTERN FOREWORD BY HUNTER BURGAN This book is dedicated to the animals of our planet. I dream of a world where you no longer have to suffer for our entertainment, appetite, fashion & leisure. Contents Acknowledgements....................................................... 4 © 2014 by Mary Mattern Photographs © 2014 by Mary Mattern Cover photo by Bryan Miranda Cover photo edited by Christopher M. Perino Food photos by Mary Mattern Edited by Mary Mattern Cover and interior design by Vivek Venkatraman & Augusto Pagliarini Foreword by Hunter Burgan All rights reserved. No part of this publication may be reproduced, stored in retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher. Printed in the United States of America. Cataloging-in-Publication data for this book is available from the Library of Congress. Published by Nom Yourself Press 438 W. 49th St. New York, NY 10019. www.nomyourself.com Physical ISBN 9 7 8 1 3 0 4 6 7 6 5 7 3 Foreword by Hunter Burgan........................................ 6 Introduction................................................................... 9 Food Styling Tips............................................................ 11 Sauces & Dressings....................................................... 14 Breakfast..............................................................

Words: 21037 - Pages: 85

Free Essay

Catering Equipment Specialists Since 1983

...Catering Equipment Specialists Since 1983 As the leading catering equipments provider in the UK, Nisbets is relied upon through the industry as a reliable, knowledgeable and dedicated supplier of a huge range of products. Used by restaurants, cafes, bars, pubs, hotels, the professional chef, caterers and commercial kitchens, Nisbets is renowned for quality, service and a wide range of products Nisbets.co.uk stocks over 20,000 items, including chefs knives, catering clothing and chefs whites, utensils, crockery, cooking machines, cookware, refrigeration, ovens, microwaves, restaurant equipment, hotel equipment and bar supplies. Also sold is safety footwear, aprons, furniture, bbq items, glassware and blenders. A large range of top brands such as Kenwood, Dualit, Buffalo, KitchenAid, Vogue, Panasonic, Werzalit, Samsung and Churchill are stocked. These are all priced extremely competitively, but there are also budget options. All products sold are selected for quality and performance. The catering clothing range offers mens, womens and unisex designs. All the leading ranges of chefs knives from brands including Global, Victorinox, Wusthof, Dick and many more are sold. The knives are of exceptional quality and are great value investments. We also stock high quality budget options for those working to a stricter budget. There are many different commercial ovens available including electric and gas ovens, convection ovens, combination ovens, ranges and pizza ovens. We also...

Words: 282 - Pages: 2

Premium Essay

Italian Recipes

...ITALIAN RECIPES Pasta With Cherry Tomatoes & Burrata Cheese Yield: Serves 6 Prep Time: 10 mins Cook Time: 20 mins Ingredients: 1/4 Cup Extra Virgin Olive Oil 3 Garlic Cloves, Peeled & Minced Dash of Red Pepper Flakes 2 Pints Ripe Cherry Tomatoes, Halved Salt & Pepper 4 Tablespoons Slivered Fresh basil Leaves 1 Teaspoon Balsamic Vinegar 1 Pound Pasta of Choice (See Notes Above) 1 (Around 10 Ounce) Ball Burrata Cheese, Cut Into 6 Wedges Garnish: Fresh Basil Leaves Extra Virgin Olive Oil Directions: In a small pot, heat the 1/4 cup of olive oil until lightly smoking over medium heat, then drop in the garlic and pepper flakes if using. Cook until fragrant, about 30 seconds. Add the tomatoes, season with salt and pepper. Remove from the heat, stir in the chopped basil and the balsamic vinegar, then set aside. Cook the pasta in a large pot of lightly salted boiling water until it is “al dente”. Drain the pasta then return it to the pot. Pour the tomato mixture over the pasta and toss to mix well. Serve the pasta in individual bowls topped with a wedge of the burrata, a sprinkling of baby basil leaves, and a drizzle of extra virgin olive oil. Caramelized Onion, Pear & Blue Cheese Bites Yield: Serves 8 - 10 Prep Time: 15 mins Cook Time: 30 mins Ingredients: 1 (1 Pound) Package Puff Pastry, Thawed 1 Medium Onion, Peeled & Chopped Salt & Pepper To Taste 2 Medium Ripe Pears, Peeled, Cored & Cut Into Small Dice 3 Tablespoons Olive...

Words: 2260 - Pages: 10

Free Essay

Information Technology. Project Management

...EXERCISE 15.1 The following is a list of objects found in one of the authors' kitchens: teapot, mug, soup bowl, plate, spoon, table knife, cook's knife, fork, saucepan, frying pan, kettle, casserole, fish slice, tin opener, baking tray, scales, mixing bowl, glasses, jugs, corkscrew, rolling pin, ladle, egg cup, chopping board. Produce a taxonomy using the TDH notation of these objects. Does it obey the TAKD uniqueness rule? Compare your answer with someone else's. (Note: the authors had great difficulty with items like the corkscrew, which did not fit easily into any generic category - perhaps you did better.) answer As the authors had already produced a partial taxonomy, we interviewed two domain experts (cooks). They were asked to describe how they would group and classify the kitchen items. They were explicitly told (and reminded) that they could have multiple classifications and put the same item into several categories. The authors then cast their answers into TDH notation. One of the subjects was a doctor and used to medical taxonomies of disease. Despite stressing the looseness of the classifications, he insisted on a complete taxonomic tree (Figure Ex15.1.1). kitchen object XOR |__ preparation XOR | |__ pre-preparation XOR | | |__ opening | | | tin opener, cork screw | | |__ measuring | | scales, (measuring) jug | |__ 'proper' preparation XOR | |__ active | | rolling pin,...

Words: 570 - Pages: 3

Free Essay

Case Study Report

...INTRODUCTION: Ricky is a male, 5 year old that lives in a house with his Mother, brothers and sisters. His father is not in the picture, Heather, stay at home mom, is a single mother. Also living in the low income housing. With on extended family within 10 miles, he is looked at by the neighbor when. Rick’s likes are his blanket, dancing, and getting into everything. His dislikes are beets and peas. Rick’s development will be observed at home as a part of a Child Development course at Angelo State College. PHYSICAL DEVELOPMENT: Rick was born on May 8, 2007, weighing 5 pounds 12 ounces and was 18 ½ inches tall. At three months, he started sitting up and eating cereal. He slept through the night at 5 month. He got his first tooth at 7 months. He sat up by himself at 8 months and at 10 months he held his bottle, crawled and started walking. According to Woolfolk (2013), crawling and walking does not normally happen in the same month. Crawling usually happens at 8 to 10 months, which he did, but walking usually around 11 to 12 months. He could dance and run at 11 months. Ricky is now 5 years old, he is 30 lbs and 36 inches tall which means that he is in about the 75 percentile in both on the growth chart (National Center for Health Statistics, 2000). According to the Developmental Checklist, Ricky shows all of the physical/motor developmental appropriate skills. Ricky started kicking during the summer when his brother was playing soccer. He can also throw balls short...

Words: 1310 - Pages: 6

Premium Essay

Practicum Notes

...4/28/13 Menu Cream of Broccoli Soup Chicken Picatta Cauliflower with Lemon Sauce Roasted Red Bee potatoes and onions 6:55      S.S.O., I grabbed five cutting boards placed them on the metal table. Next I got seven towels. Five for the cutting boards      damp not soaking. The other two are for the sanitation buckets that I then went and filled up. Next Brian checked the Grill     flat top and brassier to make sure everything was on. 7:00     Cafeteria we all gathered and started to talk about the menu for today and its priorities. I was asked what our first priority was,     it was the chicken. Next we spoke about the soup. I did not know how to build it so Stephanie was given the task.  For the soup as I     didn’t watch her make it she did explain how to. Get large stainless steel pot to avoid acids from eating away at the metal. Sweat onions     in butter (3/4lb), then add broccoli after onions have sweated and let the broccoli cook almost tender. After that added 3/4 lb. of flour      plus seasoning. Next is to add cold stock slowly (1 1/2 gallons). Bring to a simmer then would take the immersion blender to cream it     and then add the cream. 7:15      we got into the kitchen people got assigned to stations and chef went to get the products for today and tomorrows mirepoix.      7:20     Chef asked me to get Salt, Pepper. Parsley Flakes, Paprika and breadcrumbs. This was used to coat the chicken. Usually you would do     Dry Wet Dry method to properly coat/bread...

Words: 909 - Pages: 4

Free Essay

Food

...Pancake Recipe: In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.)Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.  Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).Repeat with remaining batter, brushing the pan with melted butter or oil between batches.Serve immediately with butter and maple syrup.Makes about 8 - 4 inch (10 cm) pancakes.  Serves 3-4 people.For Blueberry Pancakes: Sprinkle fresh or frozen blueberries (prefer wild blueberries) on the tops of the pancakes just as bubbles start to appear on the top surface of the frying...

Words: 340 - Pages: 2

Free Essay

Hr Manager

...JOB E: Career Opportunities: Dishwasher SUMMARY: As a Dishwasher you will be responsible for ensuring that our production teams have sanitary tools and workspaces. This includes all duties related to dishwashing: unloading kitchen deliveries and cleaning all of the dishes, utensils, pots and pans. Other areas of responsibility include food prep work and maintaining food quality and sanitation in kitchen. DUTIES: - Wash, rinse, and sanitize dishes, pots, pans, and implements used by the store in preparing foods for sale. - Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices. - Maintain cleanliness of floors, mats, drains, walls and shelves of kitchen area. - Operate and sanitize all equipment in a safe and proper manner. - Perform food preparation work as directed. - Accept and process product from Receiver. - This job posting is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership. REQUIREMENTS: - Ability to follow instructions and procedures. - Good interpersonal skills and willingness to work as part of a team. - Strong work ethic and integrity. - Available for flexible scheduling to meet the needs of the department. - Use of box cutters.   Essential Job Functions: * Stand and walk for extended periods of time. * Bend and stoop to grasp...

Words: 291 - Pages: 2

Free Essay

My Life

...Cookies: Almond Crescent Cookies Ingredients: 1 cup of butter, room temperature 2/3 cup of sugar 1 teaspoon of vanilla extract 1 teaspoon of almond extract 2 1/2 cups of flour 1 cup of almond flour (can substitute ground almonds*) 1/4 cup of powdered sugar for sprinkling Procedures:  Cream the butter and the sugar together until light and fluffy. Add the extracts and mix. Add the flour and almond flour. Mix thoroughly. Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown. Dust with powdered sugar. For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden. Amaretti Cookies Ingredients: 2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up 1 1/4 cup of baker's sugar (superfine sugar) 3 egg whites 1/2 teaspoon of vanilla extract 1 teaspoon of almond extract Extra sugar for dusting Procedure:  Preheat oven to 300 F and line baking sheets with parchment paper. In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth. Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes...

Words: 13273 - Pages: 54

Free Essay

Best Food Ever

...Lan Phan English 100 5/2/2014 Lauren Shea The best Crème Caramel in the world If you could have any dessert for your lunch or dinner, what would you have? Would you have a piece of cupcake, an ice cream or a chocolate candy bar? To me, the most important reason that I chose crème caramel for my desserts because crème caramel is my favorite food and it always reminds me of my sister, who gives me food and prepare the food I love. My sister is a perfect one. She is the one who knows me best. My sister and I even have many of the same interests, which include making food. My sister knows how to take care of herself and others. She enjoys cooking so much. She always tells me: “If you love someone, don’t say it. Just prove it. Action speaks louder than word”. So, making food is the way she shows her love. Honestly, she is not the one who usually cooks food in my family, but when she does, her food is really delicious. She always knows what I like and makes me happy by making food for me, especially crème caramel. We are all known that crème caramel originated in Ancient Roman times and it was one of their first recipes to be made with eggs. At first it was not a sweet dish but it was savory one. By the time, people changed the way to make crème caramel better and fit their taste. My sister’s dish is totally different from everyone else. She makes her own recipes and her crème caramel is always good. It’s the best crème caramel in the world that I have...

Words: 1240 - Pages: 5

Free Essay

Demonstrative Communication

...Version 7.4 9-10-09 2009 Front of the House Catalog A Division of TABLE OF CONTENTS Soup & Salad Bar S/S Salad Bar Polished Serving Utensils Bon Chef Polished Ladles Condiments Melamine Salad Bar Pieces Soup Dover Steel Display Baskets Dover Steel Food Stands Display Risers Melamine Bowls (Color) Mesh Baskets Double Wall S/S Bowls Decorative S/S Bowls S/S Trays & Platters Melamine Serving Pieces Food Pans For Flats & Hot Wells Bon Chef Pieces New High Polished S/S Pans (Hot & Cold) Induction Pans Super Pan 3 - Steam Table Pans Pizza Utensils Miscellaneous Coffee Shelving Small Equipment Portable Sneezeguards Page 1 Page 2 Page 3 Page 4 Page 5-6 Page 7 Page 8 Page 9-10 Page 11 Page 12 Page 13-14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20-22 Page 23 Page 24 Page 25 Page 26-27 Page 28 Page 29-31 Page 32 Page 33-34 Page 35-36 Page 37 PLEASE SEND FOH MARKETING ORDERS TO: TRIMARK SS KEMP (Vendor # 542532) 1-800-SAY-KEMP (729-5367) - FAX: 216-271-7700 If you have any questions or concerns about your order, call or email: Sheri Papp: 216- 377-6557 spapp@sskemp.com Michelle Coenen: 216- 377-6572 mcoenen@sskemp.com *Additional lead time will be required on all 7-digit item numbers (non-stock) SOUP & SALAD BAR Dressing Pot, 2 qt, 1 oz, 6" x 6", S/S, NSF Condiment Pot, 5 qt, 12 oz, 8" X 8", S/S, NSF #2 50356 #3 50376 S O U P & S A L A D B A R 9-10-09 * Indicates a non-stock item, additional lead time required PAGE 1 S/S SALAD BAR POLISHED...

Words: 4175 - Pages: 17