Water pollution Assignment Example | Topics and Well Written Essays - 2250 words

Water pollution - Assignment Example is rising faster than any other region over the past decade, are similarly instituting factory farming (FAO Food and Agriculture Organisation of U.N., Report, 2008). A major byproduct of livestock farming is animal waste. Thus, animal husbandry leads to point source pollution. One of the major problems associated with animal farming involves the movement of excessive nutrients from manure and other byproducts to soil, water and air causing significant environmental problems. In the U.S., the production of livestock and their feedcrops transports about one-third of the nitrogen and phosphorous discharged (from all sources) into freshwater. Besides the nutrients, the other major polluting agents resulting from livestock farming are pathogens and antibiotics and hormones, fertilisers, and the pesticides used to spray feed crops. Elements present in animal waste such as nitrogen, phosphorus, potassium, and other minerals are essential nutrients for plant growth. However, the manure may run-off during rainfall and pollute the waterways if inadequately contained. Uncontrolled and prolonged discharge of animal waste into waterways can add excessive amounts of nutrients to the waterways causing excessive growth of algae or algal blooms which may be toxic and consume large amounts of oxygen when decaying, thereby reducing the dissolved oxygen concentration in water, and killing fish and other organisms through the process of eutrophication. Pathogens including protozoan parasites such as Cryptosporidium parvum and Giardia duodenalis, bacteria such as Salmonella, Campylobacter, Escherichia coli, and Listeria monocytogenes and viruses are commonly present in manure and may runoff to surface waters with the possibility of   their eventual transmission to animals and humans (USDA, United States Department of Agriculture, 2008). Animal wastes including wastewater and manure can have large concentrations of pharmaceutically active compounds such as hormones and antibiotics

Account Essay Example | Topics and Well Written Essays - 1000 words

Account - Essay Example Return on capital employed or Return on Total assets measures the firm’s overall effectiveness in generating the profits. This ratio has gone up a little from 0.6 in 2005 to 0.7 in 2006. This increase does not signify much. The assets of the company are underutilized. Similarly return on net assets (also known as return on equity- ROE) measures the return earned on owners’ investments. Arriva Plc. earned 0.22 on equity or net assets in 2005 and 0.21 of net assets in 2006. The earnings are certainly not encouraging. Debtors’ collection period and Creditors’ payment period reflects average age of accounts receivable and accounts payable respectively. These collection and payment periods have shown a little improvement. Average collection period has come down from 47.98 days in 2005 to 46.04 in2006. Also average payment period has also come down from 95.78 days in 2005 to 82.67 days in 2005. This reflects the working capital problems or cash shortage being faced by Arriva Plc. Creditors have started doubting the company because of its dwindling liquidity position. That is why creditors have reduced the credit period. Gross profit ratio cannot be calculated as there are no trading activities involved. But the net profit ratio shows an improvement from 5.9% in 2005 to 6.06% in 2006. This is certainly an achievement despite cash crunch and difficulties in meeting short term obligations faced by Arriva Plc. during the year 2006. Finally it has been observed that Arriva Plc. is a low geared company. With complete reliance on equities Arriva Plc. is finding it difficult to mobilize funds. It is suggestible for Arriva to reconsider about capital mix. It may be beneficial to bring in more debts not only to improve working capital position but to utilize assets to their full capacity. One of the fastest growing industries in world is travel and tourism. Its financial managements assume importance as under noted issues impact the volumes and costs

Inflation Essay Example | Topics and Well Written Essays - 1500 words - 3

Inflation - Essay Example As inflation is directly proportional with the aggregate demand in an economy and also the money supply, governments encourage a certain rate of inflation to prevail in an economy for gradual growth (Edwards, 1984). Prior to setting up of a business or preparing the annual financial budget for the economy, inflation is always taken into account. Measures are taken to control inflation so as to leave room for investment, global competitiveness and local demand in the economy. Therefore, attaining price stability through controlled inflation has always been one of the major concerns for all economies (Hart, 2010). Inflation is caused through various factors. It is however difficult to conclude as to what factor has precisely led to inflation and by how much. The forces of demand and supply and other factors concurrently result into inflation and the government has the tools of fiscal and monetary policy to control these factors simultaneously. The major causes of inflation can be because of a demand shocks, supply shocks, money supply and exchange rates, and future expectations (Mishkin, 1984): Inflation is directly proportional to the aggregate demand in an economy. This is because, when the economy is at its growth stage, there are more employment opportunities. As more people are able to work, households’ incomes rise giving them more purchasing power. This causes a rise in the aggregate demand. As the aggregate demand curve moves to the left, the producers also have to increase their supply to exploit this rise in demand. As they increase their production/extend their supply, their costs of production increase which results into an increase in the price level. This Demand-pull inflation can be so intense that it can also cause a Stagflation where an economy reaches at a stagnant growth with high unemployment and high inflation rates. (Martin, 1985). In contrast with Demand-Pull Inflation, Cost-Push Inflation is

Thorpe Parks history Essay Example for Free

Thorpe Parks history Essay In 1970, the site was an active gravel pit owned by Ready Mix Concrete and in 1971 work was granted for the construction of a 500 acre Water Park. Thunder River and its surrounding area were developed in 1987, and 1988 saw the opening of the 630 seat Palladium Theatre. In 1989 Canada Creek, incorporating Loggers Leap, was developed. Since 1991 many attractions have been added. In 1996, X:/No Way Out, the worlds first pitch dark, backward roller coaster was introduced and for two years running, in 1996 and 1997, Thorpe Park was voted the most Parent-Friendly leisure in the UK. Pearsons, who owned The Tussauds Group, bought Thorpe Park in 1998. On 19th October 1998 it was announced that Pearson had sold the Tussauds Group to Charterhouse Development Capital for i 352m. Europes first 4D Cinema experience, Pirates 4D was opened in 1999 and in 2000, Europes highest water ride, Tidal Wave was added to the excitement of Thorpe Park. The Tussauds Group Vision and Mission Vision: Entertaining People. Mission: To deliver real growth in profits to take Europes leading entertainment world-wide. The Marketing Department are a small team who work across both Thorpe Park and Chessington World of Adventures. It is the overall responsibility of the Marketing dept to ensure that the brand identities of the two Parks are maintained in all communication both on and off the Parks. They do this through first identifying the brand identity, target market, and visual representation of the brand, ie the logo. For Thorpe Park the target market is families with children over 12. Each year the marketing department will put a marketing plan together which covers the following areas: Product. Although almost with out exception a new attraction is launched each year, and the main launch communication will focus on that, general communication about the rest of the Park is required. Theme Parks provide a whole day out for the family and its not just bout the rides. The other attractions, places to eat, games, photography, the atmosphere all play an important part in delivering a great day out. Pricing. There is a complex pricing structure for the Park which looks to maximise the revenue the Park can achieve with its targeted number of visitors. Marketing will review the pricing each year and along with the finance department look at how the budgeted targets can be achieved through the pricing matrix. Advanced sales are important to the business so tickets booked in advance are discounted, also those booked via the Internet are further discounted as this is a more efficient way for us to produce the tickets. Advanced tickets reduce the queues at admissions as visitors already have their tickets and can go straight in to the Park. Promotion. Promotion of the Park happens via a number of different communication channels. Advertising. This is generally broken down into two areas; the creative production of the advert and then the choice of where to place that advert, TV, Radio, Press etc. For the year 2002 communication for Thorpe Park is the launch of the Worlds First 10 Looping Coaster, Colossus, targeting a young teen market. New adverts will be created for both TV and radio use. Promotions. Promotions are very import in incentivising visitors to come to the Park. The incentive is generally either a Buy One get One Free mechanic or a discount of the full adult or child price. Thorpe Park runs promotions on its own or in conjunction with the Tussauds Group, ie Tesco. Promotions are often run with a wide variety of retail and media partners, newspaper, or solus via a direct mail campaign to surrounding homes. Public Relations. This area is all about getting positive exposure in the media, TV, Radio and Press. This is generally achieved through issuing Press Releases and conducting interviews with journalists. Measuring the Success. Throughout the year, how the Park is doing against its financial targets is constantly reviewed, but in addition Marketing conducts ongoing research in to how the Park is performing on a daily basis. Questionnaires are handed out to visitors as they leave asking them to rank the rides experiences, eating places, how friendly and helpful the staff were, etc. This provides information on where things may be going wrong and how to put them right. New Media is a crucial area for involvement now and in the future. In addition to maintaining its own site: www. thorpepark. com, the Marketing department looks to exploit other opportunities for advertising, promotions and PR on other sites. Use of agencies. Thorpe Park uses a wide variety of agencies as they bring different areas of expertise and experience to the Park. We use and advertising agency to create the TV, Radio ads etc and also for all the design work for the Gate Map. The space for the TV, Radio slots etc is purchased by a media buying agency. We also use a Sales Promotion agency, PR agency and Internet design agencies. Some of these are different agencies to those used for Chessington World of Adventures. Corporate Hospitality makes it possible for businesses to entertain their guests at Thorpe Park. Thousands of corporate guests can be catered for at any one time, or even hire the whole Park for an evening. Education. An establishment like Thorpe Park offers the opportunity for students studying the leisure industry, business or animals to visit the Park and find out more about their subject. For this reason, it is possible for groups to incorporate an educational talk into their visit.

The Chisholms Kitchen

The Chisholms Kitchen Task 2 a A description of kitchen workflow, with a diagram to analyse workflow in â€Å"The Chisholms† kitchen. Workflow can be defined as It can be described as the progress (or rate of progress) in work being done. In the kitchen terminology it is the sequence of operations incurred in the processing of materials or (performing of essential functions) is called the flow of work. Conventionally, a good workflow in a kitchen means that materials and staff will move smoothly from the stores through preparation areas into cooking sections and then to the servers and the guest tables. Similarly, the dirty items will move back from the guest tables to wash up and back to the servers. http://www.expresshospitality.com/20060215/management08.shtml The work is always divided in the different sections and each section are joined into a layout and should follow a certain rules relating to the delivery (end product) Is know as the flow of work. Such flow of work is a natural and logical sequence that provides an ease of operations in the processing of materials i.e., food materials or doing of work. The need is to identify factors that make professionals achieve work with minimum movement and well within limited time. The basic crux of good designing is the intrinsic information of space (or would-be-kitchen) that should give optimum benefit. http://www.expresshospitality.com/20060215/management08.shtml For example for a small business its owner can manage his business freely but for a bigger restaurant it is necessary to have a clear work system that indicates the duties of each employee. For instance the reception takes care of the customers on arrival and guides them to the table. The waiters takes the order, the kitchen prepares the food and waiters later serve the process continues until the customers left the restaurant. In a restaurant in the kitchen has its own set of operations and a workflow to successfully carry out these tasks. The primary stage in design of workflow is to identify the work centre, which will exist in any kitchen There are two stages that help in making a workflow Identification of the work centre Production layout Production layout Product layout the equipment used in specific food production Process layout the technique of cooking is used in production http://zalite.org/resources/_wsb_488x367_kitchen+concept.jpg Lets take an example of fish and chips in a fast food outlet. Product layout where work centre where specific food product is made by using own equipment process for example; chilling fat fryers. Process layout where work centre perform a particular process for example; frying, chilling In kitchen operations the workflow systematically starts right from the receiving of materials to storage of materials, to preparation, to preparation to finish holding to service, to dish washing and pot washing and other cleanup to garbage disposal of the leftover materials that cannot be used. The stages of the workflow are closely linked to the central points of food safety management system. While working in the kitchen the equipment needs the minimum worker attention and the materials and tools should receive minimum handling. Kitchen space should allow service operations space in order to work and keep things. There should be maximum utilization of space and equipments should be achieved through the proper workflow. At all times the quality control must be sought at all critical points and minimum cost of production should be sought. WORKFLOW (SEQUENCE OF OPERATIONS) The Chisholm hotel is currently operates on a cook-fresh method of food production. The ordering is done by word of mouth and fresh food items are delivered thrice a week. All the food items are issued as and when required the Chisholm hotel is undergoing the refurbishment program to increase its conference and banqueting services. As if now the Chisholm kitchen consists of a chest freezer, a walk in chill room and a small store facility. Proper Workflow always aims to minimize the criss-crossing and back tracking between the sections. Effective workflow help in a prompt, effective, smooth production and service with the minimum expenditure of worker time and energy. Reduces the time incurred in delays and storage of materials in processing and serving. Ensuring workers and materials should travel minimum distances. Ordering At present ordering is done by the head chef over the telephone. All the food items are ordered as and when required the communication mishap leads to unnecessary chaos. As this method of ordering involves no paperwork or use of any computer software, it states that there is no formal records are maintained while ordering. Receiving Fresh food items are delivered three times a week as ordered by the head chef. All the receiving is done y the store person with the help of a storekeeping assistant. Storing The Chisholm hotel is equipped with a small dry store facility a walk in chill room and a large chest freezer. When the food items arrives at the Chisholm hotel it is stored in the conventional fridges and frozen item is stored a chest freezer. Issuing All the food items are issued as and when required. There is one storekeeper full time and a storekeeper assistant working part time. The store person does the issuing. Preparation All the mise-en-place and other preparations before actual cooking is done takes place in this section and this section is connected with pot wash as every food preparation requires a constant supply of clean kitchen equipments. Cooking At present â€Å"The Chisholm† hotel is operating on a cook-fresh method of food production. This section is very well connected with the pot wash for the constant supply of clean kitchen equipments and utensils. A proper system of waste removal is done from preparation and cooking section to prevent any contamination of food. Service of food As soon as the food is prepared it is ready to be served. The food service is done immediately to the customer. Task 2b Identification and brief explanation of factors that may influence the workflow in a hotel kitchen Techniques used for preparation of workflow Identification of work centre Techniques used for work centre Equipments used Production process Staff required An effective workflow design and its proper implementation always help to reduce cost and increase efficiency in the kitchen. Layout of kitchen Availability of raw material (seasonal/frozen) Planning of menu Equipments in use Service operation style Production system in use Number of covers served Employees / training Budget and costing Type of clientele Law and regulations Layout of kitchen The plan or the layout of the kitchen is always determined by the policies, which the catering establishments follow. Each catering establishment policies are different from the other and all the pre production, production and postproduction all the activities includes the following. Receiving, pre-preparation area and storage. Cooking area Dispatching and wash up areas. Floorings Resources (gas, electricity, water) Ventilation Work space Workflow plays a very significant role in designing a layout of the kitchen. Considering the expansion of the hotel the layout of the Kitchen has been redesigned and revised. Since now the hotel is expanding its number of covers there is bound to be more people, more space and varied menu involved thus influencing directly over the layout of the kitchen. Thus if there is more business a hotel would need more people for the production and more space so as they are able to perform as per the needs which thus in turn states clearly workflow influencing layout. If the kitchen is not designed as required, it will affect workflow in not been able to cook properly due to lack of cooking areas and washing areas and accidents due to lack of space thus affecting the business. Availability of raw materials In any catering establishment all its production is dependent on the availability of the raw materials. It is the basic necessity of any catering establishment to have enough suppliers policies and procedures for the smooth operations. In the hotel it is always kept in consideration that the availability of raw materials is limited and as per the season. Always fresh items are not available so if there is a need the frozen items should be used. To ensure a smooth workflow availability of ingredients are must. Without which consistency in menu cannot be achieved which would directly affect the business. There must be ample storage of such items to avoid any disruption in the level of service. For example if the raw material is not available at time the chefs cant start the preparation thus it will lead delays and smooth operation of workflow. Planning of menu Menu planning plays an important role. Menu planning is done in before hand keeping the function and the availability of raw materials in that particular time in mind. Workflow plays a very significant part in designing a menu. To have an effective workflow availability of resources, which includes availability of space and equipments for preparation, raw ingredients, specialized people to carry out the task must be present. The combination of these factors creates an effective workflow plan in the organization, which in turns helps in creating an effective menu. Thus making a Chinese menu in the hotel without have the appropriate kitchen and people would indeed disrupt the workflow of the organization as food would be prepared in inappropriate utensils by inexperienced business clearly affecting the service of the place. Equipments in use As there is lot of equipments are available in the market for the specific use. For any catering establishment it is not possible to have all the equipments. So what ever is available in the kitchen the maximum utilization of that equipment should be done for the smooth workflow and each catering establishment should have the minimum equipments to ease the food handlers in day-to-day preparation. Kitchen must be well equipped with the basic equipments mentioned and enforced by the food safety laws. Lack of appropriate equipments does disrupt the workflow as if the food is prepared in non-suitable equipments, it might take more time, spoil the preparation of the food and also may lead to accidents. All these factors would clearly hamper the service and workflow of the place. Thus setting a Chinese menu without having woks and high flame gas burners would affect the workflow of the place and may result in non-satisfactory results. Service operations / style It is always considered to set a style of service operations before hand and should be followed the same way to eliminate miscommunication and mishandlings. Workflow is affective when there is a consistency in the set of styles followed. If the rules of operations are preset and staff is trained on that there is always a chance of smooth running of the operations. As the staff is clearly are of what is expected of them and how they have to achieve it. Since the chances of a consistent services are higher business operations runs smoothly without any disruption. This is the reason why hotel is designed through a step-by-step process to get the task done to have a better workflow in the organization. Production system in use For any catering establishment it is very important to have a set production system that they will follow and according to that the workflow charts are prepared. A catering establishment should follow cook fresh, cook- chill, cook freeze or combination of these production systems as per their needs. It is very important for an organization to understand its operations before designing the systems. For an organization catering a large number of guests cook fresh method is not suitable, as it will directly affect the workflow of the place. Number of covers It is always estimated before hand the serving capacity of the catering establishment. The number of covers i.e. the maximum number of customers the catering establishment can serve at a given time. For an example a restaurant of 100 covers it is not possible to cater to 300covers, as there is not sufficient kitchen space present to cook, not enough equipments and not enough people who can prepare and cater to these covers. Thus it will affect the workflow, and can create inconsistent service and accidents. Employees / staffing plays a crucial role. In any catering establishment there are both skilled and un skilled food handlers to achieve the maximum output the employees have to mixed up in such a way that the catering establishment production output doesnt get affected. In any work scenario effective staffing plays a very crucial role in creating an effective workflow. This would mean that if hotel has a large banqueting function ahead then the staffing should be done in such a manner that there should be enough experienced skilled chefs to handle the situation. Budget and costing Every catering establishment works for making profits. To achieve the profits there are certain set standards in terms of money investments and returns. A budgeting and costing is done to ensure that the establishment is on a right track and cutting down on each and every unnecessary move that involves expenditure of money. Effective workflow would also mean correct budgeting and ordering. This means that assigning proper cost and proper ordering for every department. If it is ordered more than required it may mean surplus of items and thus need more storing space and thus blocking the money. On the other hand that blocked money can be utilized for buying an extra machine or day-to-day stuff for an effective workflow And takes the work pressure from the chefs. Type of clientele Every establishment is unique in its own serving customers and each establishment aims to satisfy a set type of clientele. For example Chinese restaurant it serves Chinese delicacies and aims to serve the person who loves Chinese food. To cater to Chinese clients the hotel should have appropriate kitchen and resources, which can provide effective services. Thus workflow and resources should be developed keeping clientele in mind. Law and regulations It is mandatory for every food production-catering establishment to abide by the rules and regulations laid by the government. Every establishment should always fulfill at least the minimum requirements of food safety and food handling procedures. Kitchen should be designed in such a way that it should not disrupt the food safety principles which would mean that if a person is cutting meat in the restaurant, sink should be present near to the desk to avoid any spillage and unnecessary movement in the kitchen area which may leads to accidents. All the above-mentioned factors are thoroughly reviewed by any catering establishment or food production organization before setting up the workflow in the production areas. As it is said that any kitchen is not perfect it is very important to follow up and work hard to keep up the good work for a smooth and successful workflow in any catering establishment kitchen. Effectiveness of the workflow: The workflow carried out is very effective, as it will help to apply HACCP. The workflow is very simple without any blocking and is processed according to the stages. After cooking the food is chilled in blast chill which helps to reduce the temperature of the food and is than stored in freezer, if the food is stored directly in freezer it will increase the temperature of the other food and will lead to the bacterial growth with less storage life of food. The food is regenerated on event days, which help to reduce the cooking time and the staff involved. Thus the workflow carried will be effective. TASK 2C A structured appraisal of the effectiveness of the current workflow in the Chisholms kitchen explaining the impact of the influencing factors. The diagram illustrates the recommended workflow of the Chisholm hotel after refurbishment. The above-illustrated diagram suggests a wide scope of improvements in the current Chisholm hotel kitchen with a little addition of new equipments and implementing new technologies. As per scenario the Chisholm hotel and conference centre is using a cook fresh production system. The stores are purchased by a word to mouth from the head chef to the store person; no written communication is carried out thus, leading to the communication breakdown. Workflow in the Chisholm hotel is as follows Workflow Pre-Preparation Production Servery Service to customers The key factors that will influence the above-mentioned workflow in the Chisholm are: The layout and design of the kitchen Storage area Production system Equipments Food safety procedures Staffing structure and training of staff Importance of communication at all levels At every level these key factors are kept in mind and the ways of improving the existing workflow is based upon. Ordering As the present scenario there is no formal method of ordering or documentation of the same is done that impacts in communication breakdowns and hinders the production as it leads to the shortage of the food supplies for the production. A new ordering system should be implemented which will be easy to refer back to. It is recommended to have an ordering sheet and should be filled up properly so that it can be referred back easily if there are any communication breakups. As Chisholm hotel wants to implement new technologies for hassle free work a computerized system is the best option for this purpose itll not only help to do things faster as well as minimize the paperwork and save time and money. Receiving As there is an urgent need of proper training for the store assistant schedule to be fixed to provide him the basic food safety and hygiene training. A logbook should be made to register the entries for items received. All the items for food preparation should be thoroughly checked before receiving and any item, which is not up to the set standards or doesnt fulfill the Chisholm set policies should be returned as later if the food items are received without checking and getting spoiled in the fridges it can cross contaminate with the other food items and when it is needed there is nothing to prepare and will lead to impact on the workflow. A proper documentation of temperature records of goods and items received is maintained in order to avoid any issues arising at the time of checking done by the food and safety inspector. Storing At present the storage space at the Chisholm hotel is very limited as there is a small dry storing area, chest freezer and a walk in chill room that is not sufficient to store large quantities of frozen foods which will be required to serve the increased capacity of the Chisholm hotel and conference centre. The current storing area is small and its difficult to keep the food items separate according to the food hygiene regulation 2006 England, with the current storing area there is always a probability of food getting cross contaminated as the lack of space the raw food and the cooked food are kept in the same storing areas. Storing facilities needs to be reviewed as the hotel is undergoing the process of refurbishment and aiming to cater 1500 covers thus an efficient storing system will help in maintaining a good shelf life of the food items and reduce the process of deteriorating of the food items. Issuing A new approach of issuing is to be implemented in the Chisholm hotel rather than issuing whatever is needed at that point of time. A computerized inventory system must be introduced for issuing of all the production items. A fixed time of issuing the stores should be carried out this will help to plan in advance for the banqueting functions and helps in reducing wastage of food items thus, providing the Chisholm hotel a better control of stock keeping and lowers down the cost and the discrepancies it will help the staff in well advance as they will plan according to it and can work smoothly. Pre-Preparation /Cooking As the current production system that is cook-fresh, would increase the work pressure on the kitchen brigade and thus leads to the smooth running of the kitchen functions. It is very difficult to prepare a cook- fresh method of food production to cater a large number of guests with the current staffing and lack of cooking equipments. Planning plays an important role in pre preparation stage for a better service and to provide best service to the customer. Its all about planning all the preparation is done correctly in advance in a convenient manner while following the food safety and hygiene regulations. It is very important in this stage to protect the food items from any contamination due to negligence or mishandling of food or the processing techniques. All the food items should be cooked according to the set standards and HACCP guidelines should be followed. A written document of temperature records should be maintained at all times. While cooking meat joints and other food items the temperature of the thickest part should reach at least 70*c to avoid any bacterial growth. Regeneration/holding of food As the equipments currently used in the Chisholm are not very effective for its increased catering objectives. With the introduction of the cook-chill and cook-freeze methods special kitchen equipment know as a blast chiller should be installed in the Chisholm hotel food production area. The Chisholm Hotel should improve on the regeneration area where the cold food is kept cold and hot food is kept hot for service. The additions of new equipments will helps the kitchen brigade to cook and store accordingly and thus, leads to an efficient workflow as the food items are cooked and stored in advance. The other main problem with the Chisholm kitchen is that the frequent breakdown of the equipments, as the failure of the equipments at the time of service leads to panic in the kitchen staff and hinders to the smooth workflow. Service Currently there is no training is provided to the staff at the time of hiring or any kind of induction at the time of joining the organization. The new staff faces a tough challenge in knowing the working system, the food safety and hygiene procedures that prevails in the Chisholm hotel. The untrained staff thus leads in the unwanted situations and cause disruption in the workflow. For every conferencing or banqueting function to be successful prompt service is the most important thing. The success of any food and beverage establishment depends on the skill and ability to deliver in any situation with excellence to their customers provided by the food handlers. Apart from all these factors communication as whole plays a vital role as the smooth communication leads to the effective and smooth workflow. Whether at the time of ordering the food requisitions to the suppliers or at the time of following the standard recipes, while working in a busy environment an effective communication can solve any disruption or issues and helps an organization with a smooth and effective workflow. Bibliography Peter Jones (2002) Introduction to hospitality operations: an indispensable guide to the industry, Cengage Learning Fine A.G. (2002) Kitchens: The Culture of Restaurant Work, University of California Press Malhotra R. K. (1997) Encyclopaedia of Hotel Management and Tourism,Anmol Publications PVT. LTD Heinemann e,tal (2007) Level 2 Diploma in Professional Cookery, Heinemann Foskett, D etal (2008)the theory of cookery,hooder education. http://www.expresshospitality.com/20060215/management08.shtml http://mulinet9.li.mahidol.ac.th/e-thesis/4237676.pdf http://dualittoasters.vox.com/library/post/kitchen-equipment-factors-influencing-their-selection.html http://www3.interscience.wiley.com/journal/119138221/abstract?CRETRY=1SRETRY=0

Produce a new look for a website. Essay -- Computer Science

Produce a new look for a website. 3.1.2 Formal Report =================== The problem that was in need of solving was to produce a new look for wow.com to target the 17 to 25 year olds. The look that the company were trying to aim for was young, energetic, dynamic and flexible. I firstly set out by comparing some current documents such as flyers, letters and invoices. This helped me as I could gather the best parts from these documents and use them to give me ideas to create new ones. The documents that I selected had to be 3 of a kind that were from three companies with two of a flyer and a letter. I the started off by researching and designing a logo for the new look wow.com. I produced four prototypes of the logo and selected the best one that I felt had got the right look that I wanted. The final design included two people which I felt really stood out from the rest of the designs. The next task was to design the letterhead to update the old style into the new look. I used the documents that I collected at the beginning to give me ideas on how to design it. These where then used as templates for my design, my design for the letterhead was pretty simple as I felt that I didn’t want to overcrowd the sheet. I then brought an example of a staff newsletter and used it to get some ideas from. I then went about designing the staff newsletter for wow.com. It contained four pages which included a front cover, two article pages and a fun and game...

Graduation Speech: We Rule the World :: Graduation Speech, Commencement Address

We did it! We started from essentially nothing, a cold, boring piece of school district land and built it into a high school. Not just any high school, but our high school. Without standards and traditions to follow or be guided by, we shaped the halls of Private High School into something special. Now I'm sure that every senior class from Oshkosh, Wisconsin to Boring, Oregon to Fairbanks, Alaska to Beverly Hills, California feels that they really make a difference. And granted I'm sure many of them did. But I challenge any of them to start from what we did and build one of the most highly regarded high schools in the state. We've played for the President of the United States, we've stopped 51-game winning streaks, and we've built a robot. We have broken into post season play, won numerous debate awards, and ventured to the studios of Hollywood. We have gained respect by earning it. The administration, teachers, and other classes contributed immensely to this respectability, but no one has gone through what the Senior Class of 2012 has. We didn't think anything was different when teachers were handing out detentions, aka pink slips, like candy. We had just come from Junior High and didn't know anything different. When there were no wins and subsequently no spirit, we didn't realize that wasn't high school. Yet something told us that there had to be more. When we traveled to schools such as Cascade and Blanchet and saw what high school was "supposed" to be, a glimpse into what we might became was gained. And still what it was "supposed" to be wasn't what it ought to be, and definitely not what we wanted it to be. By growing from our innocent beginnings, everyone from the typical "computer nerd" to the all American "jock," albeit many unknowingly and others certainly unadmittingly, share a common bond. A unique feeling of care for one another that will never diminish. It is truly amazing that in such a large group of individuals there is a oneness, a love, for each other that can never be broken. It is a wonderful feeling that you've got a friend. It is this feeling, this love, that we now must take into a world of chaos. A world where wages are low and prices are high. There is more crime, more hatred, and more lethal weapons than ever before. We have nuclear, chemical, water, and air pollutions of all kinds.