...UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/src=sidebar LO2 Understand purchasing management for materials, commodities, beverages and equipment Supplier: contract; purchasing specification; monitoring; vendor ratings; implications for organisation Factors influencing choice: factors eg capacity, production issues, reliability, transportation and delivery, discounts, technology applications, contingency arrangements Materials, commodities and equipment: branded/non-labelled; customised; quality; availability; delivery LO3 Be able to produce and critically assess food and beverage preparation plans Plans: staffing levels and abilities; resource issues eg physical, financial; planning meeting Methodology: production schedules and methods; consistency...
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...UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Be able to develop a new or modify an existing food or beverage product Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=821891962334217847 LO2 Understand issues of large-scale food production Production: project design and management; product quality and saleability Packaging: role of packaging in demand and acceptance; technological developments; materials; environmental issues; distribution channels Equipment: appliances and their versatility; new equipment requirements; staff training; operating procedures Technology systems: types eg testing and evaluation equipment, analysis software and hardware, temperature controls and recording, storage monitoring, stock rotation systems LO3 Be able to investigate food quality using subjective and objective tests Subjective tests: tests eg taste, colour, texture, smell, flavour, overall acceptability. Objective tests: physical; chemical;...
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...UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand factors that influence menu planning decisions Menu development and policy overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing LO2 Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation;...
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...UNIT 22: CELLAR AND BAR OPERATIONS MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand bar and cellar management techniques Safety: handling of caustic solutions; Control of Substances Harmful to Health (COSHH); kinetic handling; storage of wet and dry stock and cleaning materials; safe use of CO2; safe delivery methods; manual handling Hygiene: hygienic storage of a range of wet and dry stocks; cleaning materials; Hazard Analysis Critical Control Point (HACCP); environmental procedures Product quality: standards; consistency; market needs; storage; stock rotation; temperature controls Staff issues: productivity; staff rostering; training; legal and social constraints Business implications: size of operation; theft; pilferage; cost of stock losses; enhancement to/or loss of reputation; impact of trends LO2 Be able to demonstrate bar and cellar management techniques Cellar management techniques: preparing cask ales; changing keg/cask barrels and CO2 cylinders; maintenance and cleaning of dispensing equipment for a range of draft products, hygienic methods of working; stock control; maximising yields; reducing wastage; fault finding Bar management techniques: drink dispensing methods; drinks; preparation; use of optics; glass identification; customer relations; in-house selling; merchandising; recent and future developments; bottling-up-and-down; consumption analysis; stock and cash control LO3 Understand the impact and benefits of technological...
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...2 4 6 8 10 16 20 24 36 46 54 56 63 65 68 69 AAHK received a number of awards and recognition during the reporting period. Details are set out in the ‘Appendices’ section. TTG’s Travel Hall of Fame Airport Carbon Accreditation Scheme 2013-2014 28th Asian Freight and Supply Chain Awards Hong Kong Awards for Environmental Excellence Green Office Awards Labelling Scheme Sustainability Report 2013/14 UNMDG ‘Better World Company’ 2012-14 Social Capital Builders Award Caring Organisation 5 Years Plus Web Accessibility Recognition Scheme 2014 About this Report 1 ABOUT THIS REPORT Report Profile This is Airport Authority Hong Kong (AAHK)’s second annual sustainability report, covering fiscal 2013/14, ended 31 March 2014. As a statutory organisation, AAHK recognises its responsibility to be transparent about its performance and operations. This report aims to provide a reasonable and balanced view of AAHK’s sustainability performance and explain how Hong Kong International Airport (HKIA) continues to support the sustainable development of Hong Kong under emerging capacity constraints. We prepared this report in accordance with the internationally-recognised Global Reporting Initiative (GRI) G3.1 Sustainability Reporting Guidelines and Airport Operators Sector Supplement. As part of our...
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...public borrowing, the expansions of tax deductible that will deliver tax deductibility benefit to them. The community will get an ownership facility. The Innovation and Technology Fund (ITF), administered by the Innovation and Technology Commission, aims to increase the added value, productivity and competitiveness of our economic activities. 1.2 EVALUATE THE CONTRIBUTION MADE BY A RANGE OF METHODS OF GENERATING INCOME WITHIN A GIVEN BUSINESSE AND SERVICES ENVIRONMENT There are lots of opportunities to generate income from the theme park. The revenue can be generated from patronage, goods, sponsorship from the outside promoters and enterprise charges. Sponsorship and parking fees Admission fees Games/rides Merchandise Food and beverage Shopping areas Hotels Convention areas The theme parks usually have a direct revenue generating (e.g. the admission to the rides and attractions) and indirect revenue generating (e.g. restaurants, retail stores, picnic areas etc). Theme parks can generate more income by developing on-site accommodation. For the industry to attract more customers stay more days at the park to enhance theme park. Experience by accommodating customers on-site. Also, on-site accommodation will be an effective way to attract conferences and corporate business to the park. Selling seasonality ticket, selling school break pass will attract...
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...PGDM/RM/2010-12/21 Karan Mago PGDM/RM/2010-12/31 Vinay Rawat PGDM/RM/2010-12/41 Shailesh Singh PGDM/RM/2010-12/51 INTRODUCTION Hospital industry: A very important component of Indian Healthcare valuechain. Growth rate: about 14% Size of industry: Rs. 1800 billion (2008) [estimated to grow by 2012 to Rs. 3,163 billion at 13% CAGR] Private sector-80% and Public-20% No. of hospitals in India: 15,393 hospitals (2002) having 8.75 lakh beds. According to the WHO report, India needs to add 80,000 hospital beds each year for the next 7 years to meet the demands of its growing population. Newfound prosperity of many Indian households is spurring demand for high-quality medical care, transforming the healthcare delivery sector into a profitable industry. India’s cost advantage and explosive growth of private hospitals, equipped with latest technology and skilled healthcare professionals has made it a preferred destination for medical tourism (estimated to grow into a US$2 billion industry by 2012). The key and ultimate goal of all the hospitals is the improvement of the patient’s state of health. For achieving the same, hospitals undergo a number of operations and logistics. These processes can be divided into 3 major types: 1. The core processes of the hospital like Diagnosis, Therapy etc. 2. The demand-creating patient-related support services like Drug management, Logistics of laboratory, food management, bed management). 3. Additional services that are not...
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...Exam Name___________________________________ MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) Which of the following would NOT generally be a motive for a firm to hold inventories? 1) _____ A) to minimize holding costs B) to take advantage of quantity discounts C) to decouple various parts of the production process D) to hedge against inflation E) to provide a selection of goods for anticipated customer demand and to separate the firm from fluctuations in that demand 2) Which of the following is NOT one of the four main types of inventory? A) work-in-process inventory B) finished-goods inventory C) raw material inventory D) safety stock inventory E) maintenance/repair/operating supply inventory 3) Which of the following is a function of inventory? A) to take advantage of quantity discounts B) to hedge against inflation C) to decouple various parts of the production process D) to provide a selection of goods for anticipated customer demand and to separate the firm from fluctuations in that demand E) All of the above are functions of inventory. 4) Which of the following statements about ABC analysis is FALSE? A) In ABC analysis, forecasting methods for "C" items may be less sophisticated than for "A" items. B) Criteria other than annual dollar volume, such as high holding cost or delivery problems, can determine item classification in ABC analysis. C) ABC analysis is based on the presumption that controlling the few most important...
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...Postgraduate School Joseph Keegan joe.keegan@kellogg.com Brian Vigus brian.vigus@kellogg.com Kevin Wood kwood@nps.navy.mil For over a decade, the Kellogg Company has used its planning system (KPS), a large-scale, multiperiod linear program, to guide production and distribution decisions for its cereal and convenience foods business. An operational version of KPS, at a weekly level of detail, helps determine where products are produced and how finished products and in-process products are shipped between plants and distribution centers. A tactical version of KPS, at a monthly level of detail, helps to establish plant budgets and make capacity-expansion and consolidation decisions. Operational KPS reduced production, inventory, and distribution costs by an estimated $4.5 million in 1995. Tactical KPS recently guided a consolidation of production capacity with a projected savings of $35 to $40 million per year. T he Kellogg Company has been using a large-scale linear program, the Kellogg Planning System (KPS), for more than a decade to guide its operational (weekly), production, inventory, and distribution decisions for breakfast cereal and other foods. In addition, KPS helps Kellogg to make tactical decisions on budget- ing, capacity expansion, capacity reassignment, and other similar issues. KPS models Kellogg’s operations in the United States and Canada, with global operations under study. These operations include the production, inventory, and distribution of hundreds...
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...Rewarded with a smile by exceeding your expectations Annual Report 2011 Year ended March 31, 2011 TOYOTA MOTOR CORPORATION Leading the way to the future of mobility A future mobility that links people with products and services Toyota's Global Vision not only calls for building better cars, but also expresses our goal of contributing to the creation of better communities. Toyota is developing new products and services for the future of mobility, with the goal of realizing practical, low-carbon mobility; new lifestyles; broad application of environmental technologies and infrastructure for safer mobility. Fruit Fruit Ever-better cars Develop vehicles that exceed expectations Enriching lives of communities Contribute to communities Contribute to the future of mobility Sustainable growth Constantly strive for the "ever-better cars" and "enriching lives of communities" goals by ensuring sustainable profitability with a long-term point of view. Trunk Stable business base Roots Toyota values The Toyoda Precepts Guiding Principles at Toyota The Toyota Way Tomorrow's environment-friendly vehicles, new business activities 2 Meeting challenging goals by engaging talents and passion Building cars that meet the needs of people in every region Toyota seeks to build ever-better cars that meet the needs of consumers and society, based on our principles of “customerfirst,” “genchi genbutsu” (onsite, handson experience) and “good quality, affordable...
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...net/publication/254863220 Food Safety Knowledge, Attitude and Hygiene Practices Among The Street Food Vendors In Nothern Kuching City Sarawak ARTICLE · SEPTEMBER 2012 CITATION DOWNLOADS VIEWS 1 10,751 4,261 4 AUTHORS, INCLUDING: Mizanur Rahman Mohamad Taha Arif University Malaysia Sarawak University Malaysia Sarawak 22 PUBLICATIONS 44 CITATIONS 17 PUBLICATIONS 227 CITATIONS SEE PROFILE SEE PROFILE Kamaluddin Bakar University Malaysia Sarawak 2 PUBLICATIONS 1 CITATION SEE PROFILE Available from: Mizanur Rahman Retrieved on: 16 August 2015 BORNEO SCIENCE 31: SEPTEMBER 2012 FOOD SAFETY KNOWLEDGE, ATTITUDE AND HYGIENE PRACTICES AMONG THE STREET FOOD VENDORS IN NORTHERN KUCHING CITY, SARAWAK Md Mizanur Rahman, Mohd. Taha Arif, Kamaluddin Bakar, & Zainab bt Tambi Department of Community Medicine and Public Health, Faculty of Medicine and Health Sciences, Universiti Malaysia Sarawak (UNIMAS), Sarawak, Malaysia ABSTRACT. Street food vending is a prevailing and distinctive part of a large informal sector in both developed and developing countries. Food safety is a key public health concern, because a large number of people take their meals outside the home and are exposed to food borne illnesses. Food handlers play an important role in ensuring food safety throughout the chain of storage, processing production, preparation and retailing. The objective of the study is to assess the level of knowledge, attitude and practice of food safety among the food vendors in Kuching...
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... HND - ASSIGNMENT BRIEF LEARNER NAME ASSESSOR NAME QUALIFICATION Yuvraj Minawala Shweta Singh 5 Managing Business Activities to Achieve results UNIT NUMBER AND TITLE J/601/0946 08.04.2013 10.05.2013 HAND OUT DATE HAND IN DATE RULES & REGULATION Plagiarism is presenting somebody else’s work as your own. It includes copying information directly from the Web or books without referencing the material, submitting joint coursework as an individual effort, copying another student’s coursework, stealing coursework from another student and submitting it as your own work. Suspected plagiarism will be investigated and if found to have occurred will be dealt with according to the procedures set down by the College. ASSIGNMENT TITLE The aim of this unit is to provide learners with the understanding and skills to manage their activities in the business workplace to improve their effectiveness and efficiency. . MBAAR Yuvraj Minawala 2 Outcomes and assessment requirements Outcomes Assessment requirements To achieve each outcome a learner must demonstrate the ability to: Evidence On successful completion of this unit a learner will: LO1.Understand the importance of business processes in delivering outcomes based upon business goals and objectives 1.1 Evaluates the interrelationship...
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...THE STUDY 1.1 Introduction This chapter introduces the material purchasing factors that impact on food production in hotel industry. The chapter also gives some background information about Ambassadeur Hotel; it outlines the statement of the problem, research objectives, research questions, significance, limitations, assumptions and scope 1.2 Background of the study Material purchase for food products is a function concerned with the search, selection, receipt, storage and final use of a commodity in accordance with the catering industry policy of the establishment. Business strategy literature is replete with evidence that indicate the purchasing methods of a firm have an impact on achieving a firm’s goals. The purchasing function can have an impact on the firm’s ability to achieve its chosen strategies because organizational buying is one of the forces that impact competition (Carr et al. 2000; Landeros and Monczka 1989). As hotels strive to achieve global competitiveness, effective purchasing has assumed great importance. According to Carter and Narasimhan (1996), firms need to recognize the strategic role of purchasing as well as the impacts that it exerts on organizations. The relevance of effectively managing the material resources of an organization to its competitive success has been observed by both practitioners and researchers in purchasing and supply management. As a result, purchasing has evolved in many firms from a low-skill, clerical function to a highly skilled...
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...providing us with the opportunity to receive higher education in such an accomplished institution that required us to carry out such projects that expand the dimensions of our mind. We are definitely not forgetting to recognize the efforts and support of our teacher SIR S.M FAHEEM, without whom this project would not have been possible. Who give us the opportunity to work on a project, which not only enlarged our vision but also show, us the real picture of the market Management? Our special thanks to the group members, who have whole-heartedly work for the completion of this report. All of us have earned a valuable and worthy experience during the project. INTRODUCTION Nestlé was founded in 1867 by pharmacist Henri Nestlé on the shores of Lake Geneva in Vevey, Switzerland. One hundred and thirty-four years later, our headquarters are still in Vevey, surrounded by the Swiss Alps in one of the world’s best-preserved environmental settings. As they have grown from humble beginnings into the world’s largest food company, they have attempted to take the fundamental cultural values of...
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...10 12 13 15 19 20 21 Page 1 Operational case study exam – February 2016 Pre-seen materials – Students’ copy Introduction First Class Bakery manufactures cakes and desserts which are packaged and sold directly to food retailers. All production is carried out on a single site in the west of Beeland, a country that has B$ as its currency. Most of the cakes manufactured are for large food retailers who sell the cakes as their own brand. First Class Bakery packages the cakes using the brand required by each retailer. Some cakes and desserts are sold to small independent food retailers under First Class Bakery’s own brand. All sales are made in Beeland, in B$. First Class Bakery was established over 30 years ago by three brothers: John, James, and Frank Mitchell. The three brothers owned and ran the business until recently when 80% of its equity shares were sold to Universal Foods, a large group quoted on Beeland’s stock market. The two older brothers John and James retired from the business altogether. Frank Mitchell, who is 62, has remained with the business with a 20% equity stake and is now the Managing Director. Frank has until now always worked in the production side of the business. Since the acquisition, Universal Foods has brought in a number of key directors and managers from other parts of the group to work exclusively in First Class Bakery. This includes Rajiv...
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