The City of Kelsey free essay sample

They tried to create the â€Å"perfect city† and compared to many places and cities in The United States, The City of Kelsey may be as perfect as it gets. Unfortunately, as perfect and wonderful as The City of Kelsey may sound, it is a false perception, for no place is perfect. There have been numerous reports from residents in the city, stating that after large amounts of rainfall that, they see a sheen over the Kelsey River. As much as the community pretends to care about their land and the people on it, nothing has been done to further the investigation of this â€Å"sheen. The scariest part of this to me is that a large source of the community’s drinking water comes from this river and even though there is not a lot of boating in the river, there is a lot of fishing. What if people are eating these fish and how can they be sure they are safe? With all the Farmer’s Markets and community recreations that are taking place within the city, that money should be raised to test the river waters and make sure that the people of Kelsey are safe and happy (Apollo Group, Inc, 2003, 2004, 2005, 2008 ). We will write a custom essay sample on The City of Kelsey or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Another issue that I could not help but, take into consideration is, if this town was designed to be a small and â€Å"close-knit† community, why is their government doing so much advertising on the internet and how does it make the people in that community feel about that? If people keep coming to The City of Kelsey, it will soon become like every other city and it will no longer be unique. I think that this could cause hate and violence towards outsiders (Apollo Group, Inc, 2003, 2004, 2005, 2008 ). There has also been the identification of air pollutants and their sources, including greenhouse gases and associated control technologies.There has not been any test on the air nor the pollutions that may be inhabiting this city, but yet they want to keep bringing more people in the city? That does not seem right or ethical to me. I feel that money can be used in the same way to do testing as in the water supply. They could also rent out canoes and bicycles to help raise money ( Apollo Group, Inc, 2003, 2004, 2005, 2008 ). In the year of 2000, there were 316 rapes in The City of Kelsey. I find this to be unacceptable. Where is their law enforcement? They should be trying to keep the crime rates down as much as possible.This could be done by creating city night watchers, city council meetings, and higher staffed police officers on duty during shifts. City council meeting could help bring the community together, by coming up with ways to resolve the crime and other un-ethical issues within the city (Apollo Group, Inc, 2003, 2004, 2005, 2008 ). There is a lot of â€Å"right† in The City of Kelsey and as I have said before, their minds are in the right place. I just feel that they are avoiding what could just be small, starter problems and if these problems keep being ignored and avoided, they are just going to grow into larger problems.

Beelzebufo Devil Frog Facts and Figures

Beelzebufo Devil Frog Facts and Figures Name: Beelzebufo (Greek for devil frog); pronounced bee-ELL-zeh-BOO-foe Habitat: Woodlands of Madagascar Historical Period: Late Cretaceous (70 million years ago) Size and Weight: About a foot and a half long and 10 pounds Diet: Insects and small animals Distinguishing Characteristics: Large size; unusually capacious mouth About Beelzebufo (Devil Frog) Slightly outweighing its contemporary descendant, the seven-pound Goliath Frog of Equatorial Guinea, Beelzebufo was the largest frog that ever lived, weighing about 10 pounds and measuring nearly a foot and a half from head to tail. Unlike contemporary frogs, which are mostly content to snack on insects, Beelzebufo (at least by the evidence of its unusually wide and capacious mouth) must have chowed down on the smaller animals of the late Cretaceous period, perhaps including baby dinosaurs and full-grown dino-birds in its diet. Reprising a common theme, this prehistoric amphibian evolved to its giant size on the relatively isolated Indian Ocean island of Madagascar, where it didnt have to deal with the large, predatory, theropod dinosaurs that ruled the earth elsewhere. Recently, researchers investigating a second fossil specimen of Beelzebufo made an amazing discovery: as big as it was, this frog may also have sported sharp spikes and a semi-hard, turtle-like shell along its head and back (presumably, these adaptations evolved to keep the Devil Frog from being swallowed whole by predators, though they may also have been sexually selected characteristics, the more heavily armored males being more attractive to females during Devil Frog mating season). This same team also determined that Beelzebufo was similar in appearance to, and perhaps related to, horned frogs, genus name Ceratophrys, which today live in South America - which may hint at the exact time of the breakup of the Gondwanan supercontinent toward the end of the Mesozoic Era.

Power, Authority and Force are Distinct Essay Example | Topics and Well Written Essays - 1500 words

Power, Authority and Force are Distinct - Essay Example Power, authority and force are three different aspects of an individual’s or society’s life. In a country, it is the government that is the sole authority and has the power to make decisions for the social welfare and wellbeing of the people. However, despite such power, the government cannot force or impose rules upon people if they do not wish to follow them and thus, there has to be some room left for liberal thinking or allowing the will of the people to persist. Power thus is the ability to get work done because of leadership skills; it is the capacity that a person may have in order to perform some work or carry out an action in an effective manner. Authority on the other hand is the supremacy or command that a person or a body has, to make decisions. Finally, force is the manner in which a person may impose upon another or coerce another in order to do something or carry out an action. In this manner, these three terms are distinct and will be discussed with vari ous examples during the course of this essay. (Merriam Webster Dictionary) All over the world, all the time, there are various examples of these three terms being combined and used in the same situation; where there is authority, there is power being wielded because only an authority on some matter has not only the full right but also the ability to exercise something; and sometimes, this exercising of power by an authority might turn out to be forceful upon a group of people that do not wish to follow it. Power is the ability to influence the outcome of events. It could be both correctly as well as incorrectly used and the incorrect use of power would lead to coercion or force upon people. Authority on the other hand is a very subjective term because it is bestowed upon people that seemingly do well in their respective fields; people who may be deemed fit in order to carry out a certain task. (Jovial Bard) For example, the president of the country is rightfully elected as the autho rity to carry out certain powers but they are not forced or imposed upon people. However, in some cases, like in countries where there are monarchs or countries like China that are completely republican in nature, the power wielded by the authority is forced upon the individuals and they have no choice but to follow the same. There are various views on this very subject; taking into account the reign of Saddam Hussein, the despotic leader, it may be understood that he assumed authority without commanding respect for the same. Thus, in the eyes of the rest of the world, especially the United States of America, he was deemed to be an illegitimate leader, who just assumed an authoritarian position. He had access to weapons of mass destruction which he threatened people all over the world with and thus this was an application of force on his part because of the high power that he held as the president of a country, as he imposed fear among the citizens and led them to a very terrifying and horrific way of life. (Bowen, D) Over the years, nonetheless, the power that the United States has over the rest of the world has been growing; especially because after the 9/11 attacks, the entire world held sympathy for the country and thus supported it with all their might. However, as the US has been

Nutrition to prevent weight loss in stroke patients Essay

Nutrition to prevent weight loss in stroke patients - Essay Example Some cases will allow for the simple determination of nutritional ingredients. Many others are not as easy to deal with. In this essay, an attempt to present corresponding solutions to meet nutritional requirements will be done given the most common scenarios of stroke patients facing the risk of losing weight. Aside from the simple case, the following other situations will be considered: (1) stroke patients with poor appetite due to a damaged ability to chew and swallow normally; (2) poor taste and smell; (3) emotional issues preventing normal food intake; (4) the need for lifestyle change; and (5) stroke patients with chronic conditions. The purpose of including all these is to provide a ready set of guidelines for use when any of these situations are encountered. This essay is taken from the viewpoint of Nurses, Caregivers, and Nutritionists. A Case of Recovery from Stroke Without Complications: Determine Nutritional Requirements. There should be a periodic attempt to determine the stroke patient’s energy requirements in order to achieve a desirable weight. Of course, this is aside from taking BP before and after meals, and whenever there is a need to do so. Knowing the energy requirements will reveal how much calories are needed. Freda Myco (1983, p. 94) noted that â€Å"the energy needs of stroke patients†¦should be assessed in relation to body weight, body build, age, sex, health status, and physical activity levels.† For those who are normal, energy requirements would be about 2000 kcals/24 hours for men and 1,800 kcals/24 hours for women.... Knowing the energy requirements will reveal how much calories are needed. Freda Myco (1983, p. 94) noted that â€Å"the energy needs of stroke patients†¦should be assessed in relation to body weight, body build, age, sex, health status, and physical activity levels.† For those who are normal, energy requirements would be about 2000 kcals/24 hours for men and 1,800 kcals/24 hours for women. A stroke patient should take the right amount of calories to maintain weight. The consequence of too much calories will be weight gain, while lack of calories will turn the patient into a malnourished person with lack of energy to exercise. Since the topic of this paper is about nutrition to prevent weight loss of stroke patients, it should be worth mentioning that Freda Myco (1983, p.95) also clarified that â€Å"Malnutrition is not caused by simply taking too few calories, rather it is the result of a deficiency in the correct mixture of food constituents, vitamins, and minerals.â₠¬  Basic Rules For A Lean, Healthy Body What stroke patients will need is a good eating habit of the right diet containing adequate calories without the unwanted cholesterol. At Body Art, Tanya Lee Sheehan recommends (2008, p. 11) that a person should eat just enough every 3 hours. And the recipe should be â€Å"more lean protein, veggies, fruit and nuts†. There is a reason for eating more often but with less quantity. It gives time for food to be digested first before a new set will need digestion. But her ideas are for people who can still exercise and burn the food they eat through exercises. In the FAO (Food and Agriculture Organization) of the UN, along with Ann Burgess, Peter Glasauer (2004, p.83), there is a guideline about â€Å"How to help sick

'Accounting theory and methodology are a waste of time'. Critically Essay

'Accounting theory and methodology are a waste of time'. Critically evaluate this statement and provide examples to illusrate your answer - Essay Example There is no practice that can succeed without a very strong theoretical base. There are rules and principles that have been developed and they are based upon past practices of successful accountants. A lot has changed in accounting due to the rapid changes in economic and social environments. Some of the principles and rules that were developed earlier on are longer applicable. Thus accountants are faced with new problems that can not be solved with the traditional explanations of accounting. New areas are emerging in accounting such as social accounting, inflation accounting and human resource accounting (Porwal 7). Methodology is important in creating an accounting theory. There are two methods of reasoning that are applied in accounting research methodologies; inductive and deductive. The two reasoning are as a result of differences in values, opinions and approaches between accounting research and accounting practice (Porwal 8). There are two types of accounting theories; the proposal or the normative type and the descriptive or the positive type. The normative type proposes alternative ways of accounting, for example, alternative method of assets valuation either by the market value or the present value. The positive type analyses and explains the existing modes of accounting, for, example, the real functions and social significance of today’s accounting systems (Fujita and Jinnai 283). Development of accounting theories began in the early 1900. The first attempt has been attributed to William Paton and John Canning. Paton was among the first people to propose the inclusion of the changes in the value of liabilities and assets in financial statements. The changes were to be measured on a current value basis. Canning’s framework of asset valuation was based on future expectations and a model to match expenses and revenues. DR Scott made contributions to the development of normative theory. His views are reflected in publications â€Å"The Basis

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

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Capillary Liquid Chromatography- Mass Spectrometry What is Chromatography? Chromatography is the technical term for a set of laboratory approaches for the separation of mixtures (Solid/Liquid/Gas). The mixture is dissolved in a fluid which called the mobile phase, which carries it through a structure holding another material known as the stationary phase. The various constituents of the mixture transport at different velocities, causing them to separate. The separation is mainly based on differential partitioning between the mobile and it’s stationary phases. Subtle differences in a compound's partition coefficient result in differential retention time on the stationary phase and thus changing the separation (Tomer, et al., 1994). Chromatography can be preparative or analytical. The basic purpose of preparative chromatography is to separate the components of a mixture for more advanced uses (and also it is a method of purification). Analytical chromatography is done normally with smaller amounts of material and is for measuring the relative proportions of analytic in a mixture. The two are not mutually exclusive (Covey, et al., 1986). Basically chromatography methods can categorize based on several factors. †¢ by chromatographic bed shape 1. Column chromatography 2. Planner chromatography (Paper and Thin layer methods) †¢ Displacement Chromatography †¢ by physical state of mobile phase 1. Gas 2. Liquid †¢ by separation mechanism 1. Adsorption chromatography 2. Ion exchange chromatography 3. Size exclusion chromatography 4. Partition chromatography 5. Affinity chromatography Figure 1: Classification of Chromatography techniques. Liquid Chromatography Liquid chromatography (LC) is an analytical c... ... their mass / charge ratio (m/z). Several different techniques are available for both ionization and ion analysis, resulting in many different catogories of mass spectrometers with different combinations of these two processes. In practice, some combinations are far more versatile than others and the following descriptions focus on the major types of ion sources and mass analyzers that used in LC-MS systems. †¢ Ion Sources 1) Electrospray Ionization Source 2) Atmospheric Pressure Chemical Ionization Source 3) Atmospheric Pressure Photo Ionization †¢ Mass Analyzers 1) Quadruple Analyzers 2) Time-of-flight Analyzers 3) Ion Trap Analyzers 4) Hybrid Analyzers Applications of Capillary liquid chromatography- mass spectrometry ïÆ' ¼ Biochemical screening or genetic disorders, ïÆ' ¼ Drug Monitoring and Toxicology, ïÆ' ¼ Vitamins and Related Metabolites, ïÆ' ¼ Analysis of Steroid Hormones