INTRODUCTION Welcome to Assessment in Restaurant Management course. This section will give you the overview of the course which covers: (a) course synopsis; (b) course learning outcomes; (c) course topics; (d) course assessment; (e) references; and (e) course assignment. COURSE SYNOPSIS The Restaurant Management course introduces the learners to the process on opening a restaurant and exposes them to the opportunity for tremendous creative expression in the restaurant. COURSE LEARNING OUTCOMES On
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Food and Nutrition Exam Study Guide Kitchen Safety: * Do not defrost any meats on counter * Unplug any appliances that are not in use * Only use oven mittens to remove items from the oven * Burns should be treated with butter * When removing a pot lit‚ tilt the cover away from you * Keep fingers out of the way when using knives * Cut with blade facing away from your body * Sharp knives are safer; you’ll use less pressure when cutting * To get rid of grease
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Republic of the Philippines DEPARTMENT OF EDUCATION K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module COMMERCIAL COOKING EXPLORATORY COURSE Grades 7 and Grade 8 TABLE OF CONTENTS Page What is this Module About ? ..........................................................................................................2 How do you Use this Module ...................................................................................................
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Safety and Sanitation in the Kitchen Safety in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accident in the kitchen is due to carelessness. Safety Procedures: Basic Rules of Kitchen Safety 1. Wear appropriate‚ clean clothing on the lab days. 2. Never cook in loose clothes and keep long hair tied back. 3. Store knives in a wooden block or in a drawer. 4. Keep potholder nearby and use them. 5. Don’t let temperature-sensitive foods sit out
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Republic of the Philippines DEPARTMENT OF EDUCATION K to 12 Basic Education Curriculum Technology and Livelihood Education Learning Module BREAD AND PASTRY PRODUCTION EXPLORATORY COURSE Grade 7 and Grade 8 TABLE OF CONTENTS What Is This Module About ? ................................................................................... 2 How Do You Use This Module ............................................................................... 3 LESSON 1 – Use Tools and Bakery Equipment
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Two Women‚ Three Men on a Raft - HBR.org pagina 1 van 7 Two Women‚ Three Men on a Raft by Robert Schrank What really happened to Raft No. 4 on an Outward Bound trip down the Rogue River? This article was originally published in May–June 1977. Harvard Business School Press has just published it as part anthology of HBR articles on women and work‚ entitled Reach for the Top: Women the Changing Facts of Work life‚ edited by Nancy A. Nichols. For its republication as an HBR Classic‚ Robert
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History of Bread Grown in Mesopotamia and Egypt‚ wheat was likely first merely chewed. Later it was discovered that it could be pulverized and made into a paste. Set over a fire‚ the paste hardened into a flat bread that kept for several days. It did not take much of a leap to discover leavened (raised) bread when yeast was accidentally introduced to the paste. Instead of waiting for fortuitous circumstances to leaven their bread‚ people found that they could save a piece of dough from a batch
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PAMANTASAN NG LUNGSOD NG MAYNILA (University of the City of Manila) General Luna Street corner Muralla Street Intramuros Manila‚ Philippines College of Tourism‚ Hotel and Travel Industry Management FEASIBILITY STUDY: “FLIP TWIST” Your Filipino Cuisine with a Foreign Twist In Partial Fulfillment of the Requirements for the Subject Enterprise and Business Planning SUBMITTED BY: BARCIA‚ Alexis C. COLOMA‚ Elijah H. GAN‚ Janine PASCUAL‚ Charmaine Joan F. SAGUN
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[pic] (check your costing‚ there are incomplete data‚ Check on menu‚ reduntant data‚ You have no interpretation on the transporatation ekek… -Chapter 6 is done‚ brochure is finished‚ menu is conceptualized‚ please check for revisions) Goodluck! -Home of popular Filipino dishes- SUBMITTED BY: John Alberth Eugenio Anna Monica Gallardo Dick Anthony Gural Mark Joseph Francisco Ricci Junella Reyes Joshua Salatan Ace Mar Soliven SUBMITTED TO: Ms. Kristine Sabordo CHAPTER I
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Toward a General Modular Systems Theory and Its Application to Interfirm Product Modularity Author(s): Melissa A. Schilling Reviewed work(s): Source: The Academy of Management Review‚ Vol. 25‚ No. 2 (Apr.‚ 2000)‚ pp. 312-334 Published by: Academy of Management Stable URL: http://www.jstor.org/stable/259016 . Accessed: 26/03/2012 07:35 Your use of the JSTOR archive indicates your acceptance of the Terms & Conditions of Use‚ available at . http://www.jstor.org/page/info/about/policies/terms.jsp JSTOR
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