The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
Micro Perspective on Tourism and Hospitality IndustryRubie Clavel
ย
This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations and planning of specific business of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of business. It will also look into client profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Micro Perspective on Tourism and Hospitality IndustryRubie Clavel
ย
This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations and planning of specific business of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of business. It will also look into client profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Spanish food industry consulting firm born out of successful development of food and travelling in low intensity tourism areas and their tourist businesses in North-Spain. The firm, Foรถd & Travel Thinking, is expert in product development and marketing. Foรถd & Travel Thinking advices now also in Latin America and seeks to offer their service also in Finland (or elsewhere in Europe) through Spanish-Finnish relationships consultant Oscar Fresรกn
Food sanitation is more than just cleanliness. It included all practices involved in protecting food from risk of contamination, harmful bacteria, poisons and foreign bodies, preventing any bacteria from multiplying to an extent which would result in an illness of consumers; and destroying any harmful bacteria in the food by thorough cooking or processing.
TTK University Course 4: Food Safety Training Refresher- Safe Practices & Pro...amygraf2
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This TTK University course will introduce you to personal and professional cleanliness in the workplace. You will learn the guidelines for manual cleaning, how to correctly sanitize, and what to look out for when purchasing and receiving foods from an outside supplier. We will also cover how to properly store food in correct environments, how to prepare foods hygienically and how to avoid and prevent accidents.
Completion and passing grade in this course is imperative by each TTK employee to ensure that our food service operation maintains a respectable reputation not only in food quality and safety, but also in cleanliness and sanitation.
VAT Registration Outlined In UAE: Benefits and Requirementsuae taxgpt
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Vat Registration is a legal obligation for businesses meeting the threshold requirement, helping companies avoid fines and ramifications. Contact now!
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Enterprise Excellence is Inclusive Excellence.pdfKaiNexus
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Enterprise excellence and inclusive excellence are closely linked, and real-world challenges have shown that both are essential to the success of any organization. To achieve enterprise excellence, organizations must focus on improving their operations and processes while creating an inclusive environment that engages everyone. In this interactive session, the facilitator will highlight commonly established business practices and how they limit our ability to engage everyone every day. More importantly, though, participants will likely gain increased awareness of what we can do differently to maximize enterprise excellence through deliberate inclusion.
What is Enterprise Excellence?
Enterprise Excellence is a holistic approach that's aimed at achieving world-class performance across all aspects of the organization.
What might I learn?
A way to engage all in creating Inclusive Excellence. Lessons from the US military and their parallels to the story of Harry Potter. How belt systems and CI teams can destroy inclusive practices. How leadership language invites people to the party. There are three things leaders can do to engage everyone every day: maximizing psychological safety to create environments where folks learn, contribute, and challenge the status quo.
Who might benefit? Anyone and everyone leading folks from the shop floor to top floor.
Dr. William Harvey is a seasoned Operations Leader with extensive experience in chemical processing, manufacturing, and operations management. At Michelman, he currently oversees multiple sites, leading teams in strategic planning and coaching/practicing continuous improvement. William is set to start his eighth year of teaching at the University of Cincinnati where he teaches marketing, finance, and management. William holds various certifications in change management, quality, leadership, operational excellence, team building, and DiSC, among others.
Premium MEAN Stack Development Solutions for Modern BusinessesSynapseIndia
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Stay ahead of the curve with our premium MEAN Stack Development Solutions. Our expert developers utilize MongoDB, Express.js, AngularJS, and Node.js to create modern and responsive web applications. Trust us for cutting-edge solutions that drive your business growth and success.
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Memorandum Of Association Constitution of Company.pptseri bangash
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www.seribangash.com
A Memorandum of Association (MOA) is a legal document that outlines the fundamental principles and objectives upon which a company operates. It serves as the company's charter or constitution and defines the scope of its activities. Here's a detailed note on the MOA:
Contents of Memorandum of Association:
Name Clause: This clause states the name of the company, which should end with words like "Limited" or "Ltd." for a public limited company and "Private Limited" or "Pvt. Ltd." for a private limited company.
https://seribangash.com/article-of-association-is-legal-doc-of-company/
Registered Office Clause: It specifies the location where the company's registered office is situated. This office is where all official communications and notices are sent.
Objective Clause: This clause delineates the main objectives for which the company is formed. It's important to define these objectives clearly, as the company cannot undertake activities beyond those mentioned in this clause.
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Liability Clause: It outlines the extent of liability of the company's members. In the case of companies limited by shares, the liability of members is limited to the amount unpaid on their shares. For companies limited by guarantee, members' liability is limited to the amount they undertake to contribute if the company is wound up.
https://seribangash.com/promotors-is-person-conceived-formation-company/
Capital Clause: This clause specifies the authorized capital of the company, i.e., the maximum amount of share capital the company is authorized to issue. It also mentions the division of this capital into shares and their respective nominal value.
Association Clause: It simply states that the subscribers wish to form a company and agree to become members of it, in accordance with the terms of the MOA.
Importance of Memorandum of Association:
Legal Requirement: The MOA is a legal requirement for the formation of a company. It must be filed with the Registrar of Companies during the incorporation process.
Constitutional Document: It serves as the company's constitutional document, defining its scope, powers, and limitations.
Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
https://seribangash.com/difference-public-and-private-company-law/
Binding Authority: The company and its members are bound by the provisions of the MOA. Any action taken beyond its scope may be considered ultra vires (beyond the powers) of the company and therefore void.
Amendment of MOA:
While the MOA lays down the company's fundamental principles, it is not entirely immutable. It can be amended, but only under specific circumstances and in compliance with legal procedures. Amendments typically require shareholder
Kseniya Leshchenko: Shared development support service model as the way to ma...Lviv Startup Club
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Kseniya Leshchenko: Shared development support service model as the way to make small projects with small budgets profitable for the company (UA)
Kyiv PMDay 2024 Summer
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๐๐ ๐๐จ๐ฆ๐ฌ (๐๐ ๐๐จ๐ฆ๐ฆ๐ฎ๐ง๐ข๐๐๐ญ๐ข๐จ๐ง๐ฌ) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
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โขCHILDREN ART EXHIBITION 2024: BEYOND BARRIERS
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"๐๐ฏ๐๐ซ๐ฒ ๐๐ฏ๐๐ง๐ญ ๐ข๐ฌ ๐ ๐ฌ๐ญ๐จ๐ซ๐ฒ, ๐ ๐ฌ๐ฉ๐๐๐ข๐๐ฅ ๐ฃ๐จ๐ฎ๐ซ๐ง๐๐ฒ. ๐๐ ๐๐ฅ๐ฐ๐๐ฒ๐ฌ ๐๐๐ฅ๐ข๐๐ฏ๐ ๐ญ๐ก๐๐ญ ๐ฌ๐ก๐จ๐ซ๐ญ๐ฅ๐ฒ ๐ฒ๐จ๐ฎ ๐ฐ๐ข๐ฅ๐ฅ ๐๐ ๐ ๐ฉ๐๐ซ๐ญ ๐จ๐ ๐จ๐ฎ๐ซ ๐ฌ๐ญ๐จ๐ซ๐ข๐๐ฌ."
Skye Residences | Extended Stay Residences Near Toronto Airportmarketingjdass
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Experience unparalleled EXTENDED STAY and comfort at Skye Residences located just minutes from Toronto Airport. Discover sophisticated accommodations tailored for discerning travelers.
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What are the main advantages of using HR recruiter services.pdfHumanResourceDimensi1
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HR recruiter services offer top talents to companies according to their specific needs. They handle all recruitment tasks from job posting to onboarding and help companies concentrate on their business growth. With their expertise and years of experience, they streamline the hiring process and save time and resources for the company.
50. The FDA recommends that sous-vide foods be: - Used by the expiration date printed on the package - Refregirated constantly. - Be heated according to the time & temp. provided on the package directions. Food irradiation โ a preservation technique used by some food processing industries. Federal Law requires that all irradiated food must be labeled w/ the international symbol for irradiation called โraduraโ.
51. Red Meat Products USDA(U.S. Department of Agriculture) โ inspected for wholesomeness of Red Meat, Poultry & Eggs. Grade standards โ represent the quality or palatability of the meat & are not measures of product safety. Meats are obtained in several forms such as fresh, frozen, cured, smoked, dried, & canned. Since meat are potentially hazardous foods, never accept them if there is any sign of contamination, temperature abuse or spoilage.
52. Poultry Inspection for wholesomeness โ an examination of the poultry to make certain it is wholesome & is not adulterated. Poultry products are vulnerable to spoilage caused by enzymes & spoilage bacteria.
53. EGGS Grades for eggs are based on exterior and interior conditions of the eggs. Eggs cannot receive a grade when they are dirty, cracked, or broken. Fluid Milk & Milk Products Pasteurization โ destroy all disease-causing microorganisms in the milk & reduces the total number of bacteria, thus increasing shelf life.
54. Aquaculture โ a technique to raised Oysters, shrimp, catfish, salmon, & few other types of finfish & seafood in a fish farms. Quality of fish & seafoods is measured by smell & appearance. Vegetables and Fruits Most fruits and vegetables rapidly.Fruits and Vegetables hold their top quality for only a few days. Wash them thoroughly to remove soil and other contaminants before they are cut, combined with the other ingredients , cooked, served, or offered for human consumption in a ready-to-eat form. Fish
55.
56. Freezer โ used to hold foods for longer period of time.
57. Dry Storage โ use to store less perishable items & food that are not potentially hazardous foods.
63. Store foods in refrigerated & freezer storage areas at least 6 inches off the floor.
64. Store raw products under cooked or ready-to-eat foods to prevent cross contamination.
65. When storing raw animals foods, always store poultry on the bottom shelf, ground beef & pork on the middle shelf, & fish, egg & other red meat products on the top shelf.
66. Dry Storage area โ store foods that are usually packaged in cans, bottles, jars, & bags. Stored foods should be on slatted shelves, at least 6-inches off the floor & away from the wall. Do not expose products to overhead water & sewer lines unless the lines are shielded to interfere with potential drips. Chemical contamination โ commonly occurs during improper storage & during cleaning & sanitizing operations. Chemicals needs to be segregated from food items & ingredients at all times.
67.
68. Frozen meats can be stored for several months when held at 0 o F or below. It must be wrapped in moisture-proof paper to prevent them from drying out. Packaging for frozen foods should also be strong, flexible, and protect against light.
69.
70.
71. Preparation and Service In small food establishments, such as convenience stores, food products are commonly purchased in ready-to-eat form and are stored until sold to the consumer. Large operations, such as restaurants, supermarkets, and institutional feeding facilities, prepare and serve food in vast quantities.
72. HANDWASHING Hands, especially the tips of the fingers, are known to be significant sources of contamination and cross contamination of foods. Prevention of foodborne illnesses begins with good personal hygiene and includes proper handwashing.
73. Avoiding Temperature Abuse Monitoring and controlling food temperatures are extremely effective ways to minimize the risks of foodborne illnesses. Thermometers are used for stored, cooked, hot-held, cold-held, and reheated foods. The โsensorโ portion or probe stem of the thermometer must be inserted into the thickest part of the food.
74. Freezing Measuring the temperature of the freezer is never the same as measuring the actual food temperature. Thawing Thawing frozen foods is a common activity in food establishments. The most common and acceptable methods for thawing foods include: in a refrigerator, in a microwave oven followed by immediate cooking, under cool running water, and as part of the cooking process.
75.
76.
77. Use any procedure that thaws a protion of frozen ready-to-eat food that is prepared for immediate service in response to an individual consumer's order.
78.
79. Is in a container or package that does not bear a date or day, or
80. Is marked w/ a date or day that exceeds the time & temp. combinations.
81.
82.
83. Transfer food into shallow pans that will allow for a product depth of 3 inches or less.
90. Hot-Holding, Cold-Holding, Reheating Cold-Holding โ holding potentially hazardous food w/c are to be consumed cold at 41 ยฐF (5ยฐC) or below. Hot-Holding โ holding potentially hazardous food above 135 ยฐ F (57 ยฐ C) during transportation & delivery to any site away from the primary preparation & service areas. Reheated โ potentially hazardous food meant to be held hot, w/c have been cooked & then cooled to at least 165ยฐF (74ยฐC) within 2 hours.
91.
92. Controlled Atmosphere Packaging (CAP) โ system w/c maintains the desired atmosphere w/in a package throughout the shelf life of a product by the use of agents to bind or scavenge oxygen or a small packet containing compounds to emit a gas.
93.
94. Sous Vide โ a process where fresh raw foods are sealed in a plastic pouch & the air is removed by vacuum. The pouch is cooked at a low temp. & rapidly cooled to 38 ยฐF (3ยฐC) or below or frozen.
95. Vacuum Packaging โ reduces the amount of air from a package & hermetically seals the package so that a near-perfect vacuum remains inside.