KhaliThe American university in Cairo Computer Science & Engineering Department CSCE 106 - Fundamentals of Computer science Course Layout – Spring 2013 http://www.cse.aucegypt.edu/~csci106k/ Course: Instructor: Office: Office hours: Lab Instructor: CSCE 106-03&05 “Fundamentals of Computer Science” ‚ 3 Credit Hours Dr. KHALIL E-Mail: akhalil@aucegypt.edu Room 2148 SSE 1:00 - 2:00 pm UTW Alia Saad E-mail: alisaad@aucegypt.edu Course Description Introduction to the discipline of computing
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the WHO and FAO published the Codex Alimentarius which serves as a guideline to food safety.[5] However‚ according to Unit 04 - Communication of Health & Consumers Directorate-General of the European Commission (SANCO): "The Codex‚ while being recommendations for voluntary application by members‚ Codex standards serve in many cases as a basis for national legislation. The reference made to Codex food safety standards in the World Trade Organizations’ Agreement on Sanitary and Phytosanitary measures
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the upcoming SSHS swimming carnival to improve the sun safety behaviours for other students at the event. We have aimed at the younger age group (Year 8 and 9’s) to show them the importance of sun safety and how significant it is. On the day of the event we have plan to increase the behaviour of students and encourage them. It is necessary that this scheme is deemed for the health being of students at Smithfield and increase the rate of sun safety behaviours and for future peers to continue the cycle
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REFLECTIVE REVIEW - M3.23 MANAGING HEALTH AND SAFETY AT WORK |Centre Number |Centre Name | |Candidate Registration No |Candidate Name | |Please use the headings shown below when writing up your assignment |Assessment Criteria | |
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Concept Question Chapter 20 1. Personal selling involves the two-way flow of communication between a buyer and seller‚ often in a face-to-face encounter‚ designed to influence a person’s or group’s purchase decision. 2. What is involved in sales management? Sales management involves planning the selling program and implementing and controlling the personal selling effort of the firm. 1. What is the principal difference between an order taker and an order getter? An order taker processes
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DIPLOMA IN HEALTH AND SOCIAL CARE Level 3 Promote and Implement Health and Safety in Health and Social Care 4222/306 HSC 037 Second submission. LEARNER NAME Gill Ball LEARNER WORK-BASE Timberdine City & Guilds REG. NUMBER PRC8727 ASSESSOR’S NAME Sue Francis Assessment Centre Number: 024995 Worcestershire County Council Learning‚ Development and Well-being Vocational Assessment Centre County Hall Spetchley Road Worcester WR5 2NP Guidance for Learners on completing their workbooks If you
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Controlled assessment- How concentration affects the rate of reaction between sodium thiosulfate and hydrochloric acid. SA): Strategy Scientific knowledge Sodium thiosulfate (Na2S2O3)‚ also spelled sodium thiosulphate‚ is a colourless crystalline compound that is more familiar as the pentahydrate‚Na2S2O3·5H2O‚ an efflorescent‚ monoclinic crystalline substance also called sodium hyposulfite or “hypo.” Sodium thiosulphate has a melting point of 48 degrees C. It is freely soluble in water. It contains
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One of the key elements in the event industry is heath and safety. This does not only mean creating a safe working environment for workers and staff‚ but also for people attending the event. It involves consistent educating and training of staff and taking events one step closer to making the risk less. It is imperative to involve the correct people to form a support system‚ people that understand all the requirements that make an event safe. Regardless of the importance of the client and whether
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2. Objectives The objectives of this experiment are to observe the keeping quality of some food products‚ study the various simple methods of moisture determinations using different drying method. And determine the water activity in some food samples such as biscuits‚ bread‚ flour and instant noodles by using water activity measurement machine. 3. Theory To determine the moisture content in the food‚ methods such as open dish method and infrared balance method are used. 3.1 Hypothesis
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Health and Safety Policy of Dublin Bus This safety statement has been prepared in accordance with the requirements of Sections 19 & 20 of the Safety‚ Health & Welfare at Work Act‚ 2005. This Safety Statement specifies commitment‚ lines of responsibility and accountability for safety together with a list of Risk Assessments within the organisation. In July 2007 new and revised “General Application Regulations 2007” were published. These Regulations were signed into Law on the 1st November 2007. Prescribed
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