Food & Beverage Operations May2010 www.cthresources.com Page 1 www.cthawards.com 1 Content I. II. Description Learning Outcomes III. Syllabus IV. Assessment V. Chapters 1 - 8 www.cthresources.com Page 2 www.cthawards.com Description Description The aim of the Food & Beverage Operations module is to provide students with an understanding of the operational & supervisory aspects of running a food & beverage operation for an international clientele in a range of establishments
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Proper Nutrition Labels and Food Safety Nutrition labels being labeled poorly is a concern of every consumer in the United States. Improper nutrition labels brings food safety concerns to United States citizens. Some argue against the fact that food safety is a concern. They believe that all food is safe in United States of America‚ but there is multiple reasons and evidence why there is concerns that it is not safe. I think that food being consumed in the United States should be labeled properly
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“The Food and drink Industry is very important to the economy of the UK. The UK is the world’s fifth largest grocery retail market and the largest in Europe‚ worth around US$156 billion in 2005” (uk trade and investment 2006 p30). This sector is the largest manufacturing industry “accounting for 17% of the total manufacturing sector” (defra 1.11.2007) “This scale has made it a strategically important market for both manufacturers and retailers‚ generating investment from many overseas companies
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Safety measures in the chemistry laboratory The mentors are responsible for instructing the competitors as to the risks to which they are subjected when working in a chemistry laboratory‚ as well as to the basic safety measures‚ and first aid. Specific behavioral and safety measures must be obeyed to prevent accidents. Rules in the lab: * Use protective clothing all the time (e.g. lab coat and safety glasses) * Use a hair band to keep your hair away from your face. *
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BTEC Higher National Diploma (HND) in Hospitality Management Unit Number and Tittle: Food and Beverage Operations Management (Unit 5) Unit Level: L/601/1971 (Level 4) Module Tutor: Dr. Sam Hazra Learner: GERGANA TSAREVA College ID: GT21132 Submission date: 25th March MARCH 2013 PAGE OF CONTENT 1. LO1. Understand different food and beverage production and service systems……………….3 2. 1.1Characteristics of food production…………………………………………………………………………………………3 3. 1.2 Factors affecting recipes and menus
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in tableware‚ copper found in pans or zinc from galvanized kitchen items can make its way into food and cause toxic metal poisoning ii. Foodservice Chemicals from cleaners‚ machine lubes‚ etc. can contaminate food if not used‚ stored or labeled correctly(3-30) b. Physical contaminants- any foreign object that makes its way into food or natural object left in food. i. Latex pieces broken off from food handlers gloves ii. Egg shells in scrambled eggs. c. Deliberate contamination- contamination
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The Improtance of Food and Society By: Amanda Dittmer There was a time when I was able to walk in a grocery store‚ brows through the items. Without even thinking twice I would‚ like most‚ purchase the best priced items of what it was I needed. Now it seems when I walk into the store‚ my mind set has changed. I am noticing that I am putting price second‚ and gathering information on that product before I purchase it. Being a collage student it still leaves for most items to be purchased at the cheapest
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Understand health and safety in social care settings 1.1 Identify legislation relating to health and safety in a social care setting Health and Safety at work Act 1974 - An Act to make further provision for securing the health‚ safety and welfare of persons at work‚ for protecting others against risks to health or safety in connection with the activities of persons at work Manual Handling Operations Regulations 1992 - any transporting or supporting of a load (including the lifting‚ putting down
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Did you know‚ food poisoning has increased dramatically in the last ten years? This makes it much more important for vigilance by food businesses. Since 1965 the cases of food-borne illness has increased from 20‚000 to just short of 100‚000 now. There has been no single reason identified to why this number has increased‚ but this could be because of: Changes in eating habits‚ a greater reliance on re-heated food. Eating out is much more popular now‚ so more people are aware of food hygiene‚ therefore
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the time when we go to the grocery store and pick out our food‚ we aren’t thinking about the type of packing our food in contained in. We’ve become so accustomed to watching the label and expiration dates of a product that some people put as much faith into it as the look of the food itself. Heck‚ you can’t even look at some food until you get it home and open it. However‚ most types of food in that opaque packaging generally have a wide berth of days between when you pick it up‚ and when it expires
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