The document discusses the anatomy and functions of the tongue. It describes the four main tastes detected by taste buds on the tongue - sweet, sour, bitter, and salty. It explains how taste signals are transmitted to the brain and how conditions can alter taste perception, such as ageusia or dysgeusia. The document also provides facts about the tongue, such as the number of taste buds and muscles it contains.
You eat food but taste perceptions. Tasting is as much about the brain as it is about taste buds and the tongue. Discover how expectations shape your experience of taste.
This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
McDonald's strategic plan focuses on people, products, and places. The plan aims to think and act differently than competitors by expanding hours and offerings. McDonald's is organized with local owners/operators, suppliers, and employees. It focuses on rigorous standards, charitable causes, and diversity in hiring and training practices.
This document provides a 3-part summary of a food safety certification scheme document:
1) The document outlines the requirements for a food safety certification scheme that certifies food safety systems in compliance with ISO 22000 and technical specifications for different food sectors.
2) The certification scheme is intended to harmonize certification requirements and methods to ensure trustworthy and comparable food safety certificates across the food supply chain.
3) The scheme consists of four parts that outline requirements for organizations seeking certification, certification bodies, accreditation bodies, and a Board of Stakeholders that governs the scheme.
This document provides guidelines and procedures for beverage operations, including equipment requirements, drink measurement, dress code, customer relations, essential spirits and mixers to stock, garnishing, cleaning procedures, drink knowledge, menu items, pricing, receiving/storing wines, selling/serving wines and wine pairing with food. It also discusses trends like mixologists, vermouth, orange liqueurs, designer ice, coconut water, beer cocktails and the growth of wine consumption in China.
ISO 9001 2015 ASQ Workshop by Colin GrayColin Gray
The document provides an agenda for an upcoming workshop on ISO 9001:2015. The agenda covers an introduction to the current and expected development of ISO 9001, the structure of ISO 9001:2015, key definitions, interesting clauses, auditability, and the transition and probable implementation. It also provides background on the speaker Colin Gray and Cavendish Scott Inc., who will be conducting the workshop.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
The document discusses the anatomy and functions of the tongue. It describes the four main tastes detected by taste buds on the tongue - sweet, sour, bitter, and salty. It explains how taste signals are transmitted to the brain and how conditions can alter taste perception, such as ageusia or dysgeusia. The document also provides facts about the tongue, such as the number of taste buds and muscles it contains.
You eat food but taste perceptions. Tasting is as much about the brain as it is about taste buds and the tongue. Discover how expectations shape your experience of taste.
This document discusses the senses of taste and smell. It describes the five primary tastes detected by taste buds - sour, salty, sweet, bitter and umami. Taste buds are located in the mouth and contain receptor cells that detect different chemical stimuli. When activated, taste buds generate nerve impulses that travel to the brainstem and cortex to be interpreted as different taste sensations. The document outlines the mechanisms of taste stimulation and perception and explains how taste signals are transmitted and integrated in the central nervous system.
McDonald's strategic plan focuses on people, products, and places. The plan aims to think and act differently than competitors by expanding hours and offerings. McDonald's is organized with local owners/operators, suppliers, and employees. It focuses on rigorous standards, charitable causes, and diversity in hiring and training practices.
This document provides a 3-part summary of a food safety certification scheme document:
1) The document outlines the requirements for a food safety certification scheme that certifies food safety systems in compliance with ISO 22000 and technical specifications for different food sectors.
2) The certification scheme is intended to harmonize certification requirements and methods to ensure trustworthy and comparable food safety certificates across the food supply chain.
3) The scheme consists of four parts that outline requirements for organizations seeking certification, certification bodies, accreditation bodies, and a Board of Stakeholders that governs the scheme.
This document provides guidelines and procedures for beverage operations, including equipment requirements, drink measurement, dress code, customer relations, essential spirits and mixers to stock, garnishing, cleaning procedures, drink knowledge, menu items, pricing, receiving/storing wines, selling/serving wines and wine pairing with food. It also discusses trends like mixologists, vermouth, orange liqueurs, designer ice, coconut water, beer cocktails and the growth of wine consumption in China.
ISO 9001 2015 ASQ Workshop by Colin GrayColin Gray
The document provides an agenda for an upcoming workshop on ISO 9001:2015. The agenda covers an introduction to the current and expected development of ISO 9001, the structure of ISO 9001:2015, key definitions, interesting clauses, auditability, and the transition and probable implementation. It also provides background on the speaker Colin Gray and Cavendish Scott Inc., who will be conducting the workshop.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
The nasal cavity contains the olfactory segment which is lined with olfactory epithelium containing receptors that detect smells. Each olfactory receptor is a neuron with cilia that project into the mucus and connect to the olfactory bulbs. The olfactory bulbs contain neurons that process smell information and project to the olfactory cortex. Taste buds on the tongue and oral cavity contain receptor cells that detect the five basic tastes and transmit information through cranial nerves to the brainstem and thalamus for processing. Abnormalities of smell and taste include anosmia, hyposmia, dysgeusia, and ageusia which can be caused by damage, disease, or other factors.
Join Joe Mansour, UL DQS Inc. Lead Auditor and ISO 9001:2015 Program Manager, as he gives an in-depth overview of the changes coming to ISO 9001:2015. Part 3 of the 5 part webinar concentrates on the review of questions received during part 2 and the review of sections 7 and 8 of the standard.
This document outlines food and beverage service standards and training plans for various positions. It includes standards for preparing restaurant and bar areas, taking and serving orders, and clearing duties. Specific standards cover preparing sideboards, laying tables for breakfast, greeting guests upon seating and ensuring their breakfast is completed within 30 minutes. The document provides details on what employees must know to competently perform their duties.
The most valuable Helpful PDF file that extremely can boost your ability to understand well the New version of QMS in accordance to ISO 9001:2015 as well as ease the documentation transition process toward ISO 9001:2015
ISO 9001:2015 Overview: Revisions & Impact - Part 1DQS Inc.
This document provides an overview of changes to ISO 9001:2015 from previous versions. It outlines the structure of the new standard and notable changes including removal of the quality manual and management representative requirements. The presentation reviews sections 0.1 to 0.4 of the standard which provide context on the process approach, risk-based thinking, and plan-do-check-act cycle. It also outlines UL DQS's transition plan and training programs to help clients implement the new standard.
This document appears to be a marketing study report on Pepsi conducted by a group of students for their professor. It includes an acknowledgment, declaration, table of contents, and introduction. The introduction outlines the objectives of the study which are to understand Pepsi's present status in retail outlets, receptivity among retailers and consumers, distribution and marketing strategies compared to competitors, and ways to increase sales of new products. It also defines the scope of the study for Pepsi to understand its growth, new concepts, promotional activities, and product availability.
Coca-Cola has been operating in India since the 1970s. It was banned in 1977 but reentered in 1993 after merging with local companies like Britannia. It now has over 57% market share but faces strong competition from Pepsi which has 35% share. Both companies use many promotional strategies targeting youth and sponsor various sports and entertainment events. They primarily compete on pricing, distribution networks, and sponsorship deals. Coca-Cola's large global size and brands are strengths but its late reentry into India compared to Pepsi poses challenges in gaining more market share.
A detailed analysis and interpretation on Coca-Cola and Pepsi, conducted with the help of responses of questionnaires, collected from 100 consumers. Contents: 1. Introduction 2. Literature Review 3. Research Methodology 4. Analysis & Interpretation with graphs & pie-charts 5. Conclusion
This document provides an overview of PepsiCo's strategic management perspective. It includes sections on the company profile, product profile, organizational structure, and environmental scanning. Some key points:
- PepsiCo is a global food and beverage corporation based in New York with over $66 billion in revenue and 274,000+ employees worldwide.
- It has four business units that handle operations in different regions.
- PepsiCo's portfolio includes brands like Pepsi, Frito-Lay, Gatorade, Tropicana, and Quaker.
- Environmental scanning examines the company's internal strengths and weaknesses as well as external opportunities and threats in its industry using tools like Porter's 5 Forces and
Prepared by:
Abdul Hadi Anwar Siddiqui
I am luck that I share this Presentation with you because this is My best Presentation I prepared till now,
thanks........
For more information please follow me at,
Gmail: abdulhadianwar9998@gmail.com
facebook: https://www.facebook.com/innocent.hadi.733
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
50 Ways to Become More Professionally ExcellentLeslie Bradshaw
This presentation will give you practical, next-level tips to help you become the best version of your professional self.
After powering through it, you will be armed with the tactics you need to grow and nurture your network, deliver world class work product, earn trust and respect, successfully collaborate, and generally take your game up a notch so you advance your career (and have plenty of fun along the way).
Insights will come from successful professionals, pop culture, and Bradshaw's own learnings as a sought-after employee, effective leader, and industry-recognized pioneer.
This presentation was originally delivered as a part of the University of Chicago Alumni Career Program on May 19, 2015.
Assessment and Planning in Educational technology.pptxKavitha Krishnan
In an education system, it is understood that assessment is only for the students, but on the other hand, the Assessment of teachers is also an important aspect of the education system that ensures teachers are providing high-quality instruction to students. The assessment process can be used to provide feedback and support for professional development, to inform decisions about teacher retention or promotion, or to evaluate teacher effectiveness for accountability purposes.
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
The nasal cavity contains the olfactory segment which is lined with olfactory epithelium containing receptors that detect smells. Each olfactory receptor is a neuron with cilia that project into the mucus and connect to the olfactory bulbs. The olfactory bulbs contain neurons that process smell information and project to the olfactory cortex. Taste buds on the tongue and oral cavity contain receptor cells that detect the five basic tastes and transmit information through cranial nerves to the brainstem and thalamus for processing. Abnormalities of smell and taste include anosmia, hyposmia, dysgeusia, and ageusia which can be caused by damage, disease, or other factors.
Join Joe Mansour, UL DQS Inc. Lead Auditor and ISO 9001:2015 Program Manager, as he gives an in-depth overview of the changes coming to ISO 9001:2015. Part 3 of the 5 part webinar concentrates on the review of questions received during part 2 and the review of sections 7 and 8 of the standard.
This document outlines food and beverage service standards and training plans for various positions. It includes standards for preparing restaurant and bar areas, taking and serving orders, and clearing duties. Specific standards cover preparing sideboards, laying tables for breakfast, greeting guests upon seating and ensuring their breakfast is completed within 30 minutes. The document provides details on what employees must know to competently perform their duties.
The most valuable Helpful PDF file that extremely can boost your ability to understand well the New version of QMS in accordance to ISO 9001:2015 as well as ease the documentation transition process toward ISO 9001:2015
ISO 9001:2015 Overview: Revisions & Impact - Part 1DQS Inc.
This document provides an overview of changes to ISO 9001:2015 from previous versions. It outlines the structure of the new standard and notable changes including removal of the quality manual and management representative requirements. The presentation reviews sections 0.1 to 0.4 of the standard which provide context on the process approach, risk-based thinking, and plan-do-check-act cycle. It also outlines UL DQS's transition plan and training programs to help clients implement the new standard.
This document appears to be a marketing study report on Pepsi conducted by a group of students for their professor. It includes an acknowledgment, declaration, table of contents, and introduction. The introduction outlines the objectives of the study which are to understand Pepsi's present status in retail outlets, receptivity among retailers and consumers, distribution and marketing strategies compared to competitors, and ways to increase sales of new products. It also defines the scope of the study for Pepsi to understand its growth, new concepts, promotional activities, and product availability.
Coca-Cola has been operating in India since the 1970s. It was banned in 1977 but reentered in 1993 after merging with local companies like Britannia. It now has over 57% market share but faces strong competition from Pepsi which has 35% share. Both companies use many promotional strategies targeting youth and sponsor various sports and entertainment events. They primarily compete on pricing, distribution networks, and sponsorship deals. Coca-Cola's large global size and brands are strengths but its late reentry into India compared to Pepsi poses challenges in gaining more market share.
A detailed analysis and interpretation on Coca-Cola and Pepsi, conducted with the help of responses of questionnaires, collected from 100 consumers. Contents: 1. Introduction 2. Literature Review 3. Research Methodology 4. Analysis & Interpretation with graphs & pie-charts 5. Conclusion
This document provides an overview of PepsiCo's strategic management perspective. It includes sections on the company profile, product profile, organizational structure, and environmental scanning. Some key points:
- PepsiCo is a global food and beverage corporation based in New York with over $66 billion in revenue and 274,000+ employees worldwide.
- It has four business units that handle operations in different regions.
- PepsiCo's portfolio includes brands like Pepsi, Frito-Lay, Gatorade, Tropicana, and Quaker.
- Environmental scanning examines the company's internal strengths and weaknesses as well as external opportunities and threats in its industry using tools like Porter's 5 Forces and
Prepared by:
Abdul Hadi Anwar Siddiqui
I am luck that I share this Presentation with you because this is My best Presentation I prepared till now,
thanks........
For more information please follow me at,
Gmail: abdulhadianwar9998@gmail.com
facebook: https://www.facebook.com/innocent.hadi.733
The document outlines 14 training sessions covering various aspects of restaurant service. Session topics include maintaining a professional appearance, tray handling, telephone standards, table setting, napkin folding, order taking, beverage service, and concluding with standards reviews. Each session provides detailed instructions on the related skills and procedures involved in high quality restaurant service.
This document provides an overview of alcoholic beverages, focusing on spirits, wine, and beer. It defines alcohol and the processes of distillation and fermentation used to produce spirits. It then discusses various types of spirits in more detail, including gin, vodka, rum, whiskey and tequila. For beer, it outlines the key ingredients of malt, water, hops and yeast and explains the brewing process. It also compares the differences between ales and lagers.
50 Ways to Become More Professionally ExcellentLeslie Bradshaw
This presentation will give you practical, next-level tips to help you become the best version of your professional self.
After powering through it, you will be armed with the tactics you need to grow and nurture your network, deliver world class work product, earn trust and respect, successfully collaborate, and generally take your game up a notch so you advance your career (and have plenty of fun along the way).
Insights will come from successful professionals, pop culture, and Bradshaw's own learnings as a sought-after employee, effective leader, and industry-recognized pioneer.
This presentation was originally delivered as a part of the University of Chicago Alumni Career Program on May 19, 2015.
Assessment and Planning in Educational technology.pptxKavitha Krishnan
In an education system, it is understood that assessment is only for the students, but on the other hand, the Assessment of teachers is also an important aspect of the education system that ensures teachers are providing high-quality instruction to students. The assessment process can be used to provide feedback and support for professional development, to inform decisions about teacher retention or promotion, or to evaluate teacher effectiveness for accountability purposes.
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Training: ISO/IEC 27001 Information Security Management System - EN | PECB
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Article: https://pecb.com/article
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How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
Thinking of getting a dog? Be aware that breeds like Pit Bulls, Rottweilers, and German Shepherds can be loyal and dangerous. Proper training and socialization are crucial to preventing aggressive behaviors. Ensure safety by understanding their needs and always supervising interactions. Stay safe, and enjoy your furry friends!