Order Instructions Discussion Overview   You will examine the principles of sanitation procedures and the methods of sanitizing equipment and work surfaces, including flooring and hazard prevention. Savvy kitchen managers create a safety checklist to limit liability for cross contamination, clean food contact surfaces, and accidents that may occur in the kitchen.   Topic: Safety […]

Order Instructions The following Course Outcome is assessed in this assignment.   TH213-2: Determine required sanitary and safety procedures in food and beverage operations.   In a university dining hall and based on FDA, OSHA, and HACCP standards, address the concerns the new chef has when viewing current operations at the dining hall.   Scenario: […]

Order Instructions Assignment Introduction:   Mastery level requires the student to demonstrate “the ability to apply multiculturalism and diversity concepts” (concepts such as personal beliefs and values, the benefits of diverse perspectives, tolerance, etc.) “to bridge cultural differences, and build effective relationships.”   Instructions   Imagine yourself in the role of a nutrition counselor, and […]

Order Instructions The food industry has many acronyms that make it easier to remember food safety terms and actions to control foodborne illness. Managers must know what safety precautions are necessary.   Food, Acidity, Temperature, Time, Oxygen, and Moisture is often referred to with the acronym FATTOM. Read the scenario and respond to the checklist […]

Order Instructions According to Palacio & Theis (2016), the single most important prerequisite program for food safety is the personal hygiene of the food and beverage handlers. Room service managers are challenged with ensuring the food safety of delivered meals. Concerns include ensuring appropriate food temperatures are maintained, not only concerning holding times, but transit […]

Order Instructions In at least 150 words, discuss the differences in learning for children, adolescents, and adults. How would you have to change your counseling style for each of these age groups? In response to classmates, pick one of the age groups and discuss a counseling challenge you may face.

Order Instructions Discussion Overview   Food safety is a health concern for everyone. Issues associated with poor food handling continue to dominate the national news. Recalls for common products such as oranges, lettuce, and spinach are external challenges faced by restaurant owners and managers. As the kitchen manager of an eating establishment, your role is […]

Order Instructions Click on the link below and scroll to the bottom of the page. Click on the state (New Jersey) in which you currently reside. Read about your state’s resources and programs for aging adults. Find out how an aging adult or a care-giver for an aging adult would sign-up to participate in a […]

Order Instructions Explain how India beliefs associated with the religion and culture influence individuals’ food choices. Include the following in your post: – Factors influencing eating habits – Typical staples, ingredients, foods, dishes – Use of food during special occasions/festivals – Any unique meal composition/daily eating pattern – Any unique eating etiquette rules – Which […]

Order Instructions Study the following floor plan of a hypothetical kitchen for a small private nursing home with a 20- bed capacity. As you consider the plan, notice the location of the equipment, the layout of the facility and the entrances. Using the principles from chapter 10 of the course textbook, analyze the layout for […]