#Level one food safety training HACCP training online

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What Is Iso? - Importance and benefits of ISO Certification | 4C Consulting

What Is Iso

ISO stands for International Organization for Standardization. It is a non-governmental international federation of national standards bodies, at present comprising 140+ members, one in each country. The organizations aim to provide knowledge, develop organizations, inculcate innovation and provide solutions to global challenges.  Their objective is to promote standardization to seamlessly facilitate international trade.

A standard body is composed of representatives from various national standards organizations. These standards are crucial components that make things work effectively. It was founded on 23 Feb 1947 and promotes worldwide proprietary, industrial and commercial standards covering almost every industry, from technology to agriculture and healthcare, to food, and more.

ISO comes the Greek word ‘isos’ meaning ‘equal’.

Understanding ISO

Let’s say a girl named Priya, who is 5 Year old, loves Belgium hand-made chocolates. Her mother, a nutritionist, is concerned about her well-being and thus carefully gives her selected chocolates once or twice a week.

Her selection of the chocolate depends on numerous factors, one of them being the place and conditions under which the chocolates are manufactured. She specifically orders handmade chocolates for her daughter after doing rigorous online research. She is a regular customer of a global brand named ‘True Belgium’.

Her consumer loyalty stems from the fact that she has researched well-enough about the company and knows that they have ISO 22000 and HACCP certification—a necessary food safety certification. This strengthens her trust in the brand and she chooses to order from them only.

Almost everything you use today is manufactured by a company. The nuts or screws that hold the chair you are sitting must be chosen by your furniture manufacturer because they hold certifications of quality and durability.

An ISO certification enhances the credibility of an organisation in the market. It certifies that the respective organisation follows the right measures of manufacturing or doing a particular service.

Importance of ISO Certification

To get an organisation ISO certified, there are certain measures to be followed. Since it is about improving the quality and fulfilling the innovative gaps that elevate the organisation, it requires a rigorous gap analysis, documentation, training and final implementation. The process sounds complicated, and sometimes even becomes complicated, due to the level of quality control required at a facility.

ISO is not concerned about the complication at your facility; it aims to ensure that the organization follows the pre-defined procedures and that the end product is optimum.

ISO benefits an organization through:

It improves the efficiency of the organisations

Elevates the trust factor amongst the consumer

Makes the organisations globally ready for trade

Reduces the cost of quality

Improves consistency, customer satisfaction, and competitive advantage

Demonstrates your commitment to quality in the market

Strengthens the process of your organisation and market positioning

Empowered internal employees with upgraded training

Increase sales due to certification which means an increase in revenue

Increases credibility and recognition

All in all, ISO helps an organisation to move from local to the global level. It facilitates routes to trade internationally. Getting an ISO certification is a complete win-win decision.

If the process of getting the certification seems too tedious and cumbersome, 4C Consulting is here to help you throughout. We provide consultancy, training and implementation services to organisations for ISO across all industries.

We have a qualified, experienced and competent team working across India. Our team is IRCA certified ISO 9001 auditors for Consulting Services and have over 15 years of experience. We have successfully provided 30,000+ Man-days consulting and 20,000+ Hours training for multiple organizations in need. Further, we have hands-on experience in implementing other Quality tools such as LEAN, TQM, FMEA, and PPAP that would help to gain early benefits. Today, we are working with more than 50 International & National Certification Bodies and have over 13000 happy clients.

[foodhygienecoursesonline]

Online Food Hygiene Course Level 2: Ensuring Safety and Quality in the Food Industry

In today’s fast-paced world, the food industry plays a crucial role in feeding the growing population. As this sector continues to expand, maintaining high standards of food hygiene has become more critical than ever. Foodborne illnesses can have severe consequences, ranging from mild discomfort to life-threatening conditions. Therefore, proper training in food hygiene is essential for anyone working in the food industry. One effective way to achieve this is through an Online Food Hygiene Course Level 2, which equips individuals with the necessary knowledge and skills to ensure food safety and quality.

The Importance of Food Hygiene

Food hygiene refers to the practices that prevent food contamination and ensure that food is safe to consume. Poor hygiene practices can lead to the proliferation of harmful bacteria and viruses, causing foodborne diseases. According to the World Health Organization (WHO), millions of people fall ill and thousands die each year due to unsafe food. This underscores the need for stringent food hygiene standards and training.

Understanding the Online Food Hygiene Course Level 2

The Online Food Hygiene Course Level 2 is designed for food handlers who are directly involved in preparing, cooking, and serving food. It provides a comprehensive understanding of food safety principles, regulations, and best practices. This course is particularly beneficial for individuals working in restaurants, cafes, catering businesses, and any establishment where food is handled.

Key Components of the Course

Food Safety Legislation: Participants learn about the legal requirements and regulations governing food safety in their region. This includes understanding the responsibilities of food handlers and the importance of compliance with food safety laws.

Microbiology: The course covers the basics of microbiology, focusing on the types of bacteria, viruses, and other microorganisms that can cause foodborne illnesses. Participants learn how these microorganisms spread and the conditions that promote their growth.

Hygiene Practices: Proper hygiene practices are crucial in preventing food contamination. The course teaches effective handwashing techniques, personal hygiene standards, and the correct use of protective clothing.

Food Storage and Temperature Control: Ensuring that food is stored at the correct temperature is vital to prevent the growth of harmful microorganisms. Participants learn about safe food storage practices, including the use of refrigerators and freezers, and the importance of temperature control.

Cleaning and Disinfection: Maintaining a clean environment is essential for food safety. The course covers the principles of cleaning and disinfection, including the correct use of cleaning agents and the importance of a regular cleaning schedule.

Pest Control: Pests can be a significant source of food contamination. The course teaches participants how to identify signs of pest infestations and implement effective pest control measures.

Hazard Analysis and Critical Control Points (HACCP): HACCP is a systematic approach to identifying and controlling hazards in the food production process. The course provides an introduction to HACCP principles and how to implement them in a food handling environment.

Benefits of Online Learning

The online format of the Food Hygiene Course Level 2 offers several advantages. It provides flexibility, allowing participants to complete the course at their own pace and from the comfort of their home or workplace. This makes it easier for busy professionals to fit the training into their schedules. Additionally, online courses often include interactive elements such as quizzes and videos, enhancing the learning experience.

For More Info:-

Food Safety Online Course

Food Hygiene Cert

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Plants are among the few things in the universe that may work this magic, so far as we know. Computers are a part of virtually every component of our lives, from the phones we use to the food which we eat. Food has been an enormous portion of this technological takeover, with plenty http://bit.ly/2ZlM4b7 of inventions being created for both business and home uses.

Hearsay, Deception and Food Science and Technology

On-line nutrition graduate programs attempt to provide a distinctive element of flexibility. Creativity is important for those computer science majors who aspire to think of the trendiest app or technology gadget. Benefits to science graduates will be different based on the organisation hiring.

The math department also provides a minor in mathematics. When it’s your very first time learning in an internet environment and digital classroom setting, you will want to employ time management abilities and remain organized to make sure you satisfy all your assignment deadlines and coursework requirements. Their abilities and the resources inside this facility will permit us to create solutions that will earn a difference in the lives of our team members and make value for our company.

http://bit.ly/2ZlM4b7

This new and exciting course enables students who want to know more about food to find out more, to apply their understanding and to acquire insight into this fascinating area of study. Your course work will concentrate on science and math, and you’ll take classes like food product development and food process engineering. There are several career choices that fall under the wide engineering umbrella that it’s almost impossible not to find something which fits the abilities and interests related to this major.

You might be able to move on to be a food technologist if you gain additional qualifications and experience. A new discipline has emerged to deal with demand for professionals and researchers to manage the data tidal wave. There write my essay for cheap are a lot of college majors to select from, making the decision daunting and confusing in case you have several career interests.

These workshops are geared towards training individuals in order that they may be able to create appropriate food safety and HACCP plans that are particular to their operation. Just like all industries, work experience in the shape of internships or vacation programs is a significant asset to your career. Actually, the faculty headcount is normally more compact than those in peer institutions.

The Start of Food Science and Technology

Some may want a bachelor’s degree. Part D. Internship The internship stipulates at least eight-weeks industrial placement in which you are going to have the chance to integrate the many strands of your learning in a true work place. A technician will help you with starting your presentation.

Iowa State delivers several preprofessional programs created to prepare students to apply to different kinds of professional schools. In these completely free videotaped lectures, Professor Gross presents various algebraic concepts. Washington DC GWU offers one of the most exhaustive data science MS degrees within this list.

Body Works is about you. When it can be studied at the significant level as a portion of a Bachelor of Science, it’s more often studied as a member of a Bachelor of IT. Food science is actually an extremely interdisciplinary applied science.

Deciding what you would like to major in can be a tricky choice. Very good nutrition is supposed to help balance mood swings and it can improve work and delivery also. For the latter, there are a number of healthful diets readily available online.

Despite the speed at which this fruit is being consumed, a number of them still wind up in the bin. The wheat may give some benefit for people who are gluten intolerant or gluten sensitive. Some also take their cattle straight to the regional cattle market.

The use of intestinal bacteria in health isn’t actually new. Infectious diseases account for over 54% of the complete majority in developing countries, where immunizations are definitely the most productive method of anticipation. The usage of foreign DNA in transgenic GM crops is the principal reason behind their heavy regulation.

Food processing is the most significant industry in the USA. Healthy nutrition is a significant portion of leading a healthful way of life. 1 company called Real Vegan Cheese is composed of a group of biologists that are developing a substance that has the identical molecular identity as cow’s milk.

Understanding Food Science and Technology

Software tools along with genome editing technologies allow us to do things which were simply not possible to imagine just 15 decades ago. Business cards and little handouts could be connected to the poster board. Translation and interpreting services won’t be available.

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All You Need To Know About Food Quality Control Course In Mumbai By Smsla

Food safety is crucial to protect consumers from the health risks brought on by common allergies and foodborne illnesses. With the right handling and processing methods, this is a strong enough goal in and of itself to achieve, but there are other elements at work. Businesses and stakeholders are shielded from costly penalties and legal action by food safety products. Due to penalties and other legal implications, a facility could be shut down and a company might go out of business.

Facilities may achieve proper food safety protections by providing training and instruction to everyone who handles ingredients in a food industry. You must carefully follow these measures if you want to shield your customers from food poisoning, allergic reactions, and other health issues that might result from contaminated food.

The faculties work together with academic institutions, universities, and national and international institutes. Food quality control course focusses on individuals and groups in achieving the highest levels of business success. Whether through open training programmes or through specialised in-house solutions, effective training routes support the growth of people and organisations. It is crucial to stay current with changes in standards, laws, and technology in our fast-paced environment. 

When people and organisations receive the right training and assistance for their professional growth, they are more likely to be motivated and have more advanced knowledge, which will boost productivity as a whole. The largest enterprises and renowned organisations in the world have relied on us to provide public, internal, virtual, and blended learning programmes.

The environment safety course or food quality control course focusses on the following themes: 

To produce and regulate healthy food free from hazardous viruses or chemical and physical toxicants, you must have knowledge, training, and skill in these areas.

To spearhead the discovery and testing of novel bioactive ingredients in food and feed that are beneficial to health and wellness;

Create a diverse network of specialists to support robust food safety and high-quality research, and offer a forum for collaboration between researchers, business, and the government.

The goal of the interdisciplinary discipline of food quality control course is to give consumers high-quality, contaminant-free food products. Along with risk analysis and management, it emphasises the analytic and toxicological elements. Due to the globalisation of the food supply chain and growing international trade, food safety has taken on more significance.

The list of training courses offered by the organisation are mentioned below: 

On site / Online  Trainings

Specific chemical analysis

Specific Instrumental analysis,

Specific General Microbial analysis,

ISO 22000 General awareness and Internal auditors

HACCP / GHP/GMP/Food Handlers Training,

Environmental, Industrial Training,

Covid 19 industry specific Training.

The participant will have several options in the business, with knowledge, counselling, practical training, and off-program completion certificate. This would manifest as employment opportunities, including those for auditors, quality assurance professionals, quality control professionals, quality managers, food consultants, food journalists, and a variety of other occupations.

these are the basic details about the Food Quality Control Course In Mumbai.

There are food quality control courses available. One of the best institute that offers environment safety course, food quality control course and other such courses is SMSLA Global. With cutting-edge facilities, the main services include testing, inspection, training, and advisory services in the areas of food, water, the environment, and materials. With scientific professionals and highly skilled staff that have specialised knowledge, they are constantly growing the worldwide reach and scientific skills. They operate from multiple locations in India and outside India. 

The article clearly explains the details about food Quality Control Course In Mumbai. 

[nichromepackaging]

ENHANCE PRODUCTIVITY AND PROFITS WITH THE LEADING SNACK MACHINE MANUFACTURER

As consumers turn away from loose snacks and mithai towards hygienically packaged products; as online shopping becomes the norm across India; marketers of snacks need to consider automated snack packaging machines. It's the only way to build your consumer base, and expand your market.

High quality snack packaging offers many advantages, such as:

- attractive retail appeal

- hygiene; products untouched by human hands

- protection from air, water & contaminants

- longer shelf life

- better mobility

- easier to transport, distribute & store

With these advantages for your business, snack manufacturers can improve retail value of their products and make forays into new markets, thereby growing sales and profits.

Nichrome snack packaging machines

Nichrome is India’s leading provider of integrated packaging solutions with a whole gamut of offerings for snack packaging. Nichrome range of automated snacks packaging machines and namkeen packing machines suit different needs and budgets while offering some definite advantages:

- high speed performance

- accuracy in weighing & filling

- excellent vacuum sealing

- easy changeover for multiple products

- easy cleaning and maintenance

- flexible pouches for better packaging design

- robust construction

- HACCP & GMP compliance

- reliable performance

- flexibility: different fillers make multiple applications possible on the same machine

All these features add up to big benefits for snack manufacturers. Greater speed and efficiency means improved productivity for your factory, and longer life for your products.

Choose your pouch format

Nichrome offers a wide range of automated snack food packaging machines, each offering different flexible packaging formats. Some of the most popular snack packaging formats include:

Chain of small pouches Nichrome’s Sprint Snack Pack packs snacks such as chips, namkeen, puffed snacks, dry fruits, etc. in Centre Seal Pillow Pouches of different sizes. It has a perforation mechanism that produces a chain of pouches that is easy to display in crowded Indian stores.

Large bulk packs Nichrome’s snack packaging machines offer a variety of large pouch formats such as the Gusset, Gusset with D-cut, Penta Seal and Quad Seal pouches. These are ideal for bulk packaging up to 10 kgs and pack at a speed of 80 bags per minute.

Stand up pouches Nichrome has innovated India's first vertical pouch packaging machine! The Excel Vertipack 320 has been developed for packaging dry fruits, snacks, pasta, grains, etc. in a variety of stand up pouches with or without zipper.

Sealed trays Nichrome’s tray sealing machines are the perfect choice for packaging Indian mithai, snacks and other food products. MAP (Modified Atmosphere Packaging) technology ensures the snacks are packed safely in preformed trays, untouched by human hands - and sealed tight in a modified atmosphere that prevents spoilage and extends shelf life.

Special innovation for start-ups

More and more snack manufacturers are seeing the need for automating their packaging process. To retain old customers, attract new ones and make inroads into new markets, snack manufacturers need modern packaging that’s safe, accurate and effective.

But not every snack producer has the space or budget for an expensive snack packaging machine. Nichrome has a solution. Nichrome has designed a special snack packaging machine under the brand name ‘E-Line’, for such start-ups and small-medium enterprises.

Wing 200 E-Line is an exclusive entry-level snack packaging machine that delivers all the technology, expertise and reliability of Nichrome in a compact, affordable format. Wing 200 E-Line is designed to fit modest space, budget and performance expectations.

It is the ideal machine for chips, kurkure, namkeen, pasta, dry fruits, candies - even sugar, grains and pulses. Products are vacuum-packed at a speed of 80 bags per minute in economical Centre Seal Pillow Pouches (CSPP). Perforated chains of pouches are also possible.

Conclusion

As hygiene and safety become increasingly important for the modern consumer, automated snack packaging grows in need. The ongoing pandemic further emphasizes the need for hygienically packed and sealed packs.

For snacks producers, it makes sense to partner with a snack packaging machine manufacturer who truly knows and understands the business. Nichrome offers a wide range of high quality, high speed snack packaging machines, and can even customise solutions for specific needs.

Nichrome provides end-to-end support, right from consulting to understand your requirements and recommending the most relevant, cost-effective solution, to manufacturing and delivering it. Nichrome also helps integrate the machine in your upstream or downstream systems, provides training for your staff, and offers timely support and spares when required.

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ACC544 – Decision Support Tools

Subject Summary ACC544 – Decision Support Tools Session 2 2020 Faculty of Business, Justice and Behavioural Sciences School of Accounting and Finance Internal Mode Credit Points 8

GRADUATE LEARNING OUTCOMES This task also contributes to the assessment of the followingCSU Graduate Learning Outcome/s (https://student.csu.edu.au/study/glo): • Academic Literacy and Numeracy (Skill) – Charles Sturt Graduates demonstrate the literacy and numeracy skills necessary to understand and interpret information and communicate effectively according to the context. • Digital Literacies (Skill) – Charles Sturt Graduates use, create, communicate and share multimodal information in digital environments. MARKING CRITERIA AND STANDARDS There are four (4) online tests of equal value of which your three (3) highest marks will be allocated to your final grade. Material covered will include all topics covered in the preceding weeks. Each test comprises ten (10) multiple choice questions and may only be attempted once. For each question, you must select the most correct answer from the options provided to demonstrate your understanding and application of strategic and sustainable accounting practices. High Distinction (HD) To meet this level you will attain a cumulative mark between 85%-100%. A mark in this range (no less than 8.5 marks) indicates you have demonstrated an outstanding and a consistently high level of knowledge and understanding in at least 3 tests in this subject. Distinction (DI) To meet this level you will attain a cumulative mark between 75%-84%. A mark in this range (7.5 – 8.4) indicates you have demonstrated a comprehensive and high level of knowledge and understanding in at least 3 tests in this subject. Credit (CR) To meet this level you will attain a cumulative mark between 65%-74%. A mark in this range (6.5 – 7.4) indicates you have demonstrated a better than satisfactory knowledge and understanding in at least 3 tests in this subject. Pass (PS) To meet this level you will attain a cumulative mark between 50%-64%. A mark in this range (5 – 6.4) indicates you have demonstrated a satisfactory knowledge and understanding in at least 3 tests in this subject. Assessment item 2 – Case Study Part 1 Value:10% Due Date:28-Aug-2020 Return Date:18-Sep-2020 Length:Variable Submission method options:Alternative submission method TASK The following case study has been developed to provide you with a realistic business scenario Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 11 of 39 from which you can develop the necessary decision making skills to meet the learning outcomes of this subject. The case study will form the basis for Assessment Item 2 and 3. Introduction: It is April 2020 and one year since Pork Bellies Pty Ltd acquired competitor Casserole Steaks in a goal to improve economies of scale and reinforce its position as the fourth largest company producing pork in Australia. The pork farming and processing industry has undergone significant changes in the last decade and it appeared to Pork Bellies that the competition from the other two major competitors would start to deteriorate Pork Bellies traditional stronghold of value added processed products. There were also indications that a major international company had been investigating the Australian market to identify potential alliance partners or takeover targets. Given Pork Bellies strong growth and performance over the last 10 years, the company’s board now needs to analysis the future of the industry and how it can position Pork Bellies to ensure its long-tern sustainability and to progress towards their goal of being the major pork producer in Australia. PORK BELLIES Pty Ltd – Background Pork Bellies was established in 1930 by Shawn Lamb in Walgett; Shawn’s granddaughter Brooke River took over as managing director in 2011. The company is currently ranked 185 in the top 500 privately owned companies in Australia. In 2019 Pork Bellies employed over 800 staff, with major operating centres located in Melbourne, Sydney and the Albury/Wodonga region. Pork Bellies is the fourth largest company in Australia that farms and processes pork with sales of $462.7 million. Major customers include supermarkets, butchers and caterers. Quality is something Pork Bellies is very particular about and in 2001 it was accredited with ISO 9002 across all farming and processing functions, including processing, distribution and feeding of livestock. ISO 9002 certification was also accredited for administration processes of purchasing, training product control, product traceability and process improvement. The Hazard Analysis Critical Control Points (HACCP) food safety system was also adopted, further highlighting Pork Bellies commitment to quality control and safety. Pork Bellies strong growth has been attributed to product development, with a focus on supplying to butchers, restaurants, caterers and function venues. All products are portion controlled; it is provided in set portions and individually packaged, which customers prefer for ensuring consistency in cooking and serving. Global rationalisation has impacted on the Australian industry in recent years however. Achieving economies of scale for farming and processing is considered to be more important for the long term viability than product development. As part of their growth strategy Pork Bellies acquired Casserole Steaks in April 2019 to further expand processing activities, gain access to additional distribution outlets and achieve greater economies of scale. Complementing the current Pork Bellies business, Casserole Steaks produces a range of fully cooked small goods and smoked pork for Pork Bellies under their own label, as well as under Farm Fresh label for Holes and Dangerway Supermarkets. Casserole Steaks has established a strong export market into China. Pork Bellies have developed close working relationships with Meat Delights and Power Pork, Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 12 of 39 two of Pork Bellies competitors. This strategic alliance was established to achieve further economies of scale in production of pork products designated for the overseas markets. The global pork meat farming and processing industry Pork consumption has consistently increased upwards in recent years in Australia and internationally. On a global basis, pork meat accounts for about 25% of total meat consumption, third only to chicken and beef. The table below summaries pork consumption over the last few years. Table 1 Pork meat consumption per capita in selected locations (kg/per capita) 2014 2015 2016 2017 2018 2019 China 41.6 41.3 41.7 43.8 44.0 44.3 UK 23.2 23.1 24.8 25.1 25.4 25.7 USA 28.6 28.4 30.6 36.2 35.9 36.8 Brazil 44.9 46.9 52.7 50.9 51.2 51.2 Australia 24.1 25.3 27.2 28.1 29.0 29.3 With the consumption of pork rising around the world, it has resulted in the need for production to increase at the same rate. Recent years trends are showing that countries are working towards becoming more self-sufficient in providing meat for their own consumption. More recently, China and Brazil have enjoyed enormous growth in pork production and overtaken the US which had traditionally been the highest producer of pork. Size and growth In 2019, about 955,000 tonnes of pork with a retail value of approximately $4.2 billion was consumed. Historically, the industry has not been responsive to changes in demand, with production generally constant with a minor peak around Christmas time. There have been limited fluctuations in price and profitability. In addition, unlike other livestock producers, pork farmers were unable to change to alternative livestock when demand declined due to the specialised nature of pork farming and the equipment required for housing the pigs. As a result, a high focus on efficiency throughout the industry has resulted in intensive animal rearing operations through efficient feed utilisation and optimised productivity. This has enabled lower price rises at the retail end than for other livestock, with pork prices increasing by only 147 % from 1972 to 2014, compared with 230% for most other meats. Consumption Trends The growth in production mirrored increasing domestic consumption trends, with Australian consumption at 29 kg per capita per annum in 2019. However, this was still a long way behind countries such as China as shown in table 1, which has an annual consumption in excess of Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 13 of 39 44kg per capita. Consumption demands in Australia have also increased as a result of price reductions that are able to be achieved through technological development and economies of scale within the industry. However, consumers are increasingly shopping for meal solutions rather than for set weights of meat and vegetables as they were once doing. In fact, all meats are facing increasing competition from rice, pasta and prepared foods. Key drivers of future growth in domestic pork consumption are as follows: • A continued strong domestic economy – pork consumption is directly related to available disposable income. Australia is enjoying the lowest interest rates for the last 30 years and this has seen a substantial rise in disposable income. However, personal debt is at record levels, largely due to the buoyant housing market and any rise in interest rates will have a negative impact on demand due to a tightening of disposable income levels. • Changing lifestyle trends – an increase in health consciousness has seen a shift in favour of white meat and fish over traditional red meats. Pork meat is low in fat and high in protein, fitting well with changing consumer levels. • Culture – Australia is a multicultural society and most national cooking styles incorporate pork dishes. • Convenience and fast food – Convenience products and fast-food outlets have proliferated over recent years as time-poor consumers demand products that can be prepared in less time. This is being driven by more people in the workforce and smaller family units that favour convenience food products. Pork has become more prevalent in menus as consumers seek fast and healthy options. In addition, increasing average weekly household disposable income has meant people are increasingly eating out, with pork being a prominent part of most restaurant menus. A key issue facing the industry in the future is consumer perception of the use of hormones and growth proponents in piggery pork production, with the industry safeguarding against such use by enforcing testing programs through the National Residue Survey (NRS) conducted by the Australian Federal Government Department of Agriculture, Fisheries and Forestry. This has helped to allay consumer concern in this area, and to date no residues have been detected in batches tested. In addition, the increasing demand for organic produce is impacting on the industry. Free range pork accounts for a small amount of total production; however, it is the fastest growing segment. With growing consumer trends for organic produce, several industry participants have recently gone into production with ‘free range’ accredited growing. Pork Bellies and International breeding stock alliances. Pork meat production in Australia is carried out mainly using breeding stock from one of a small number of large international pig breeding companies. Australia is dominated by breeding stock from two major companies: • Piggie Smalls (a wholly owned subsidiary of Cape Foods Inc. in the United States) supplies Hamlet and Gropork Breeding, a joint venture between Pork Bellies and Hogwarts • Porky Group (a UK-based company) which supplies Swapmeat Enterprises. The international breeding companies focus on improving their pork breeds to deliver enhanced performance in terms of feed to meat conversion and growth rates. Breeding farms Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 14 of 39 follow the management program prescribed by international breeders. This, however, does make Australian producers reliant on international breeders or local organisations with breed franchises for breeding stock. This also enables them to be internationally competitive and maintain quality. Pork Bellies recognises the importance of being part of such alliances and has entered the GroPork Breeding alliance to ensure access to the Piggie Smalls breed and maintain competitiveness with the major local producers such as Hamlet and Swapmeat. The cost of production The pork industry in a large consumer of wheat, absorbing more than one-third of all feed wheat available in Australia. It also used 75% of meat meal produced in Australia. One of the key issues for the industry is that local feed costs are higher than the feed costs of other major pork producing countries. Should import regulations on pork be relaxed, this relative cost disadvantage could pose a significant threat to domestic production. Imports Less than 5% of the product is imported due to concerns about disease. In November 1997, the government announced that limited imports on cooked pork meat would be allowed into Australia. However, strict guidelines were put in place such that imports had to be cooked at 70°C for 143 minutes which was the level at which disease was determined to be unable to survive. In addition, the Australian Quarantine Inspection Service (AQIS) introduced stringent tests on imported pork meat and as a consequence, imports have not increased significantly. It is anticipated that this trend will continue. Pork Bellies’ corporate strategy Pork Bellies regards itself as a major Australian pork meat production and processing company. Its stated strategic goals are as follows: • To be recognised as the leading pork meat brand in the Australian food industry; • To provide customers with high-quality products and excellent service; • To be the leading company in the industry, continuing to grow at rates higher than the industry average; and • To be the leading supplier of further processed pork products. It plans to achieve these objectives by: • Being an accredited supplier to the major supermarket chains and speciality pork outlets; • Expanding by acquisition, where appropriate; • Sustaining superior performance; understanding and satisfying customer needs; and • Investing in state-of-the-art equipment to enable product innovation and efficiencies. Pork Bellies is already recognised as having a differentiated offering compared with its major rivals, Swapmeat and Hamlet, due to its value product range, well established relationships with key retails outlets and the achievement of quality accreditation across a wide range of aspects of its operations. Pork Bellies is focused on its direct customers (ie the retailers) and the end customer (ie the customer) – planning to be the supplier of choice. The company recognises that they need to sustain their growth rate and profitability to prevent takeovers from one of the two major companies (Hamlet and Swapmeat). For this reason, Leghorn was acquired in 2016 to achieve production and processing economies of Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 15 of 39 scale and gain access to additional markets through Leghorn’s accreditation and speciality store relationships, as well their export focus and AQIS export approval status. Further acquisitions are possible; however, they would need to be good strategic fit from operational and cultural perspectives. The company has strong family values, and the ongoing sustainability of the business is more important than short-term profitability. In 1999, Hamlet unsuccessfully approached Brooke River about the prospect of buying Pork Bellies’ operation for $250 million. River was offered a seat on the board; however, under the terms of the deal, she would lose control over the Pork Bellies operations. In addition, a large proportion of the purchase synergies would arise from the removal of duplicate functions across the combined business group. This would have resulted in the retrenchment of many of Pork Bellies loyal employee base, some of whom had been with the company since Brooke River’s grandfather established the business over 50 years ago. Pork Bellies’ recent performance Operations and production Pork Bellies have demonstrated a strategic approach to its operations by covering all aspects of the value chain. Business operations include breeder farms, processing plants and feed milling. Products include sales of live pork (including breeding stock), pork feed, primary processed pork (raw) and further processed pork. Based in Victoria, the newly acquired Leghorn is also vertically integrated pork producer in its own right. Breeding and farming As a partner in the Gropork Breeding joint venture with Hogwarts and Avian Porks, Pork Bellies is the sole distributor in Australia of Piggie Smalls, the major international breeding company owned by Cape Foods. The principal farming areas for Pork Bellies breeder operations are in Northern NSW, South Australia and the Sydney region. Pork Bellies has a number of company-owned and operated piggery farms as well as nearly 50 independent contract farmers, including Leghorn’s contract growing farms to which they deliver young stock. Leghorn is the first firm in Victoria to satisfy the Victorian Meat Authority’s quality accreditation (QA) system and has ISO9002 certification for all its operations. Contract growers who provide Leghorn with pigs have their own accredited system, several of which have also obtained free range pork status. The company also owns and operates a feed mill located in country NSW. Pork Bellies’s total requirement for feed at all the company locations throughout Australia is in excess of 130,000 tonnes per year. Distribution The company focuses mainly on the domestic market, selling to major supermarkets, pork shops and manufacturers of frozen foods and meals. Industrial customers use its pork in frozen meals for export, and a small percentage of its products are exported directly. Distribution throughout Australia is undertaken by refrigerated transport using distributors in most states, leveraging from Leghorn’s existing distribution network. Marketing and new product development Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 16 of 39 Pork Bellies has a focus on product development for the food service market, with an extensive food service product range for fast-food outlets, schools, clubs restaurants, caterers and function venues. New product development has introduced a number of snack and meal solutions, including a variety of pork products such as nuggets, burgers, wedges, fingers and a wide range of cooked and smoked lines. The company has been accredited by both major supermarkets, Dangerway and Holes and it is seen in the industry as a leader in quality control. People and management Privately owned by the Pork Bellies family since formation in 1954, Pork Bellies is proud of its family tradition. It values its people and sees itself as trying to grow the business through its employees. Its team of experienced, professional and committed people provide a strategic advantage in offering high standards of quality and service to its customers. The company is proud of its employees at all levels and believes that their commitment is paramount to its marketplace performance. The consistent emphasis on quality is epitomised by the achievement of ISO 9002 and HACCP accreditation. Tight controls are maintained on the value chain. Head office management also maintain rigid reporting and measurement requirements, with senior management employing a ‘hands-on’ approach in the day-to-day running of the business. Due to the strong family values of the company, staff turnover is very low. The six member executive team includes three family members and also Justin Case, the founder of Leghorn and deputy chairman of the Pork Bellies board, thus indicating the strategic nature of the Leghorn acquisition and the value that Pork Bellies places on Leghorn’s expertise and capabilities. The company is actively involved in various industry bodies, including the Australian Pork Growers Council, of which Brooke River is the Chairman, ensuring that the company has the capacity to influence the shape of the industry’s future and stay abreast of future developments. Back to the future… At the April 2020 board meeting, Justin Case reported that the integration of the Leghorn acquisition was ahead of plan and has been highly successful largely due to a good strategic fit between the to businesses. Pork Bellies has secured its place as the number three producer in the industry and most importantly was the clear leader in the value added segment where high profitability was still being enjoyed and competition was only just starting to occur. This contrasted with the low margin fresh segment where two major participants had entered a price war to win market share. In addressing the board, Brooke River noted that there were signs that another approach by Hamlet was likely to be received in the near future, as the Australian companies grappled for market share and increased penetration into the more profitable value added segment. Pork Bellies has the major share of this segment, with an advantage over its competitors through its investment in technology and infrastructure in recent years. In addition, the outbreak of the Hendra virus is now contained and Australia’s export status has been renewed by key Asian markets. With some ideas already apparent, the board charged River with preparing a discussion paper outlining Pork Bellies’ main strategic options for consideration at the next Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 17 of 39 board meeting. Question 1 – Strategic Management (20 marks) You have been asked to prepare a business report for Brooke River on the strategic position Pork Bellies Pty Ltd should pursue. The business wants to continue to increase its market share in the pork industry. The business report will form the basis of Brooke River’s presentation at the next board meeting and will also be provided to all members of the board. The board members are very familiar with the pork industry but have limited accounting knowledge. Areas you need to address include: a) Identifying Pork Bellies’ competitive advantage b) Identifying four threats and four opportunities available to Pork Bellies c) Identify four strengths and four weaknesses for Pork Bellies d) Evaluate Pork Bellies’ objectives for their strategic plan. e) Using Porters generic strategies, what strategy would you recommend for Pork Bellies? Question 2 – Decision Analysis (20 marks) The board of directors (BOD) is considering whether or not to construct a processing plant in Darwin, Northern Territory. Pork Bellies will have an arrangement with the council to use the port for 5 years at a rate of 50% on normal cost and after that the cost will increase 175%. If demand is favourable, Pork Bellies will realise a net profit of $2,000,000 after the 5 years. If the market is not favourable, then they could lose $800,000. At this stage there is no reliable data on how successful the project could be. The board of directors are working on a 50-50 chance that the processing plant will be successful. 1. Construct a decision tree to analyse the problem. What should the BOD do, justify your answer? (5 marks) 2. The BOD are not confident with a 50-50 approach and have decided to employ a research firm who specialise in Bayesian Theorem to conduct a study on the viability of constructing a processing plant. The study will cost $10,000 and will work on the following statements of probability: Probability of a favourable market given a favourable study = 0.72 Probability of an unfavourable market given a favourable study = 0.28 Probability of a favourable market given an unfavourable study = 0.21 Probability of unfavourable market given an unfavourable study = 0.79 Probability of a favourable research study = 0.55 Probability of an unfavourable research study = 0.45 a. Develop a decision tree to reflect the new alternatives. (2 marks) b. Using the EMV approach, recommend a strategy that BOD should take. In your response discuss the alternatives. (4 marks) Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 18 of 39 c. Using the expected value of sample information, how much would the BOD be prepared to pay for the study? (4 marks) d. What other information would the BOD want to help in making their decision? (5 marks) Question 3 – Simulation (10 marks) Pork Bellies is concerned that not enough space has been allocated for ships to dock and load quickly. You have been asked to create a simulation based on the following information: Hours between arrivals Relative frequency 1 0.06 2 0.12 3 0.19 4 0.23 5 0.26 6 0.13 7 0.07 Hours to load Relative frequency 3 0.4 4 0.3 5 0.2 6 0.1 The port works 7 days a week and 24 hours a day. Required: 1. Using a table of random numbers simulate 2 weeks where only 1 ship can dock and load at a time. (5 marks) 2. Based on your results, should Pork Bellies try to acquire a second dock to unload? Justify your answer by discussing the results of the simulation, taking into consideration other factors that will impact the decision. (5 marks) Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 19 of 39 RATIONALE SUBJECT LEARNING OUTCOMES This assessment task will assess the following learning outcome/s: • be able to demonstrate problem-solving skills in assessing, organising, summarising and interpreting relevant data for decision making purposes. • be able to apply decision theory to business situations. • be able to explain the use of simulation in complex decisions. The requirements of this assignment cover up to and including Topic 4 of the Online Learning materials. The assignment is designed to develop your problem solving, spreadsheet (Excel) design, and written communication skills. The questions require you to apply the knowledge and tools covered in the subject topics in order to demonstrate your understanding of the subject content and also to illustrate your capacity for strategic thinking. The assignment will also test your ability to communicate and explain the impacts of your findings whether through quantitative or written reports. The ability to communicate effectively has been identified by the accounting professional bodies as being critical to your future role as an accountant. GRADUATE LEARNING OUTCOMES This task also contributes to the assessment of the followingCSU Graduate Learning Outcome/s (https://student.csu.edu.au/study/glo): • Academic Literacy and Numeracy (Knowledge) – CSU Graduates understand the use and structure of appropriate language in written, oral, visual, mathematical, and multi-modal communication. • Digital Literacies (Knowledge) – CSU Graduates understand professional, social and cultural implications of the global use of technology. Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 20 of 39 MARKING CRITERIA AND STANDARDS Criteria High distinction Distinction Credit Pass Generate, evaluate and use quantitative and qualitative information to assess the financial and non-financial performance of an organisation. Correct identification of underlying accounting issue/s and all of the potential implications of accounting data/ results. Identification of key areas of concern for management adopting a strategic ‘whole of business’ approach including well thought out and justified recommendations. Output is well researched, logically argued, and well written in a manner that very effectively conveys the key outcomes and recommendations to the end-user. All references and sources acknowledged and professionally presented. Correct identification of the underlying accounting issue and all of the potential implications of accounting data/ results. Identification and reporting of key areas of concern with effective strategic recommendations for management. Well researched and well written argument with references and sources acknowledged and output professionally presented. Correct identification of the underlying accounting issue and some of the implications of accounting data/results. Identification and reporting of key areas of concern with effective strategic recommendations for management. Well researched and well written argument with references and sources acknowledged. Identification of the underlying accounting issue and some implications of the reported accounting data/results. Reporting of issues that should be of concern to firm management. Written in clear language with references and sources acknowledged. Use decision making principles and technologies in making and Evaluates and provides in depth discussion on business decisions using appropriate Evaluates business decisions for relevant organisations Explains business decisions using relevant organisations and limited Explains business decisions relevant organisations Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 21 of 39 Criteria High distinction Distinction Credit Pass assessing business decisions for organisations. management principles. Demonstrates functional use of appropriate technologies to aid in decision making. using appropriate management principles. Demonstrates functional use of appropriate technologies to aid in decision making. application of management principles. Demonstrates some use of appropriate technologies to aid in decision making. using some appropriate management principles. Demonstrates limited use of appropriate technologies, with some links to support decision making. Effectively and appropriately present your material and results and clearly convey your understanding of the results to the reader. All references and resources acknowledged and professionally presented using APA (6th or 7th ed) referencing. Business report is well presented, logically argued, and well written in a manner that very effectively conveys the key outcomes and recommendations to the end-user. All references and sources acknowledged and professionally presented using APA (6th or 7th ed). Business report is well written with references using APA (6th or 7th ed) and sources acknowledged and output professionally presented. Business report is well written with references using APA (6th or 7th ed) and sources acknowledged and professionally presented. Business report is clearly written with references using APA (6th or 7th ed) and sources acknowledged and professionally presented. PRESENTATION Your response is to be in a written business format and it is compulsory for you to lodgeboth the report (word file) which is to include all your answers and your calculations (excel) Your business report should include: 1. a cover page addressed to your required audience; 2. an executive summary (refer to the note below regarding an executive summary); 3. a table of contents (linked to the headings in the report); Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 22 of 39 4. headings and subheadings clearly identifying what is being discussed; 5. brief explanation and purpose on what each question is addressing 6. a conclusion; and 7. referencing (using APA style). For help with writing an appropriate report, please see the Charles Sturt Academic Skills site:https://www.csu.edu.au/current-students/learning-resources/build-your-skills/academicskills-help REQUIREMENTS Preparation and submission requirements This assignment requires a Microsoft Word document, as well as a Microsoft Excel spreadsheet solution. Both of these must be submitted online using Turnitin. You must submit both a Word file AND an Excel file. Failure to submit both of the files by the due date constitutes non-submission and late penalties will apply. Your spreadsheet solutions must be cut and pasted into the Word document.This Word document is what will be marked and returned to you. Remember that in the business world the professional presentation of information is fundamental and accordingly marks will be deducted for poor presentation. An electronic version of your source spreadsheet is required to enable markers to open the file and test your efficient use of spreadsheet formula by, for example, changing values of input variables. Marks will be awarded on the basis of correctness of answers, appropriate use of spreadsheet modelling, effective worksheet design, and level of professional presentation. A reference list is mandatory for this assessment item.It is important that you are aware of how to reference properly and a reference list must be provided, properly formatted using APA guidelines with a hanging indent.Please note that it is a submission requirement that you include a reference list. Review the rules regarding plagiarism and if you are not sure, contact your lecturer or student learning skills advisor for advice. There is no excuse for presenting the work of others as your own; this includes cutting and pasting material from the web without properly referencing the source. The CSU Library site provides an on-line guide to APA style referencing. This is the referencing style adopted by the School of Accounting and Finance. The guide can be found at: (http://student.csu.edu.au/study/referencing-at-csu) https://www.csu.edu.au/current-students/learning-resources/build-your-skills/academicskills-help/referencing Any difficulties in submitting your assignments online electronically using Turnitin should be immediately reported to the Subject Coordinator by email. Include your name and student number in the header or footer of all documents submitted. Retain a copy of your assignment for your records. Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 23 of 39 Spreadsheet requirements Your spreadsheet must have a separate worksheet (tab) for each question answered. For each question, the worksheet should have a data entry section where all (or most) of the question data is entered, followed by a model or results section. The results section should be mainly formula driven. NB There should be as little as possible data entry in the model/results section of the spreadsheet. Most, if not all, data should be imported into the model from the data entry section. A number of Excel resources will be provided through the subject Interact site to assist you to complete this assignment however there is no substitute for getting in and trying it out. An excel resource file specific to the assignment is provided on the subject Interact site and you should review the various formulae demonstrated on that file. Please contact your subject coordinator if you need further guidance on particular issues surrounding Excel or if you are unsure about any of the requirements. Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 24 of 39 Assessment item 3 – Case Study Part 2 Value:20% Due Date:30-Sep-2020 Return Date:22-Oct-2020 Length:Variable Submission method options:Alternative submission method TASK This assessment item continues on from Part 1 of the Pork Bellies Case Study Question 1 – Inventory control methods (15 marks) Pork Bellies is considering manufacturing ready-made meals in the new processing plant. The company is planning on working 250 working days per year and has devised the following estimates on sales of the new product: Daily Sales Probability 400 0.5 500 0.3 600 0.1 700 0.1 • The annual carrying cost per unit is $0.40 • Set-up time to manufacture the meals is 20 minutes for each of the 5 machines involved in preparing the meals and it costs $24.50 per hour for operators to set the machines up. • Manufacturing overhead is charged out at a rate of $12.50 per machine hour. • The ready-made meals are packaged in recyclable containers and cost $3.00 per 10 pack. The containers are sourced from Western Australia and can take anywhere between 15 to 20 days to arrive and have the following probability estimates: Days to fill order Probability 15 0.30 16 0.15 17 0.15 18 0.15 19 0.15 Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 25 of 39 20 0.10 Required: 1. Calculate the economic size for each production run (3 marks) 2. When should an order for more containers be placed, based on expected values? (3 marks) 3. How can ordering be handled to eliminate stock-outs 9 out of 10 times without holding large amounts of containers? (4 marks) 4. Explain the differences in the basic philospophies underlying the JIT and EOQ approaches to inventory management (5 marks) Question 2 – Linear programming (15 marks) Pork Bellies has been approached by Hopewell Hospital, who coordinate meals for regional and city hospitals. Hopewell hospital who have devised a meal plan wants Pork Bellies to supply them with ready-made meals. Pork Bellies in consultation with Hopewell Hospital have devised a meal plan where 5 types of meals will be supplied based on calories and common allergies. The meals are: 1800C, 1500C, 800C, Gluten Free (GF) and Gluten and Dairy Free (GDF) All meals go through the steps of food preparation, cooking and snap freezing. The time requirements per box of 20 meals is below as well as the available time, all in hours. 1800C 1500C 800C GF GDF Selling Price ($) 15 14.5 13 15 13 Direct material 7 6.5 4 3 2 Direct labour 2 2 1.5 4 2 Variable overhead 1 0.5 1.5 0.5 0.5 Fixed overhead 2 2 2 2 2 Constraints: 1800C 1500C 800C GF GDF Available (hours) Mixing 1 0.5 0.5 1 1 1,500 Spreading 1 1 1 1 0.5 5,000 Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 26 of 39 Cooking 0.5 1.5 2 0.5 0.5 2,300 Packaging 1 1 1 1 1 2,000 Due to the limits in the number of workers who may have access to the building at any one time because of COVID-19, a maximum of 100 1800C meals and a minimum of 50 GF meals for the month can be made. Required: 1. Formulate a linear program to determine the expected mix of conference rooms to ensure the maximum profit will be created. Show all supporting calculations and solve using a computer package (eg solver in Excel) to derive the optimum solution. (5 marks) 2. Formulate a second linear programming taking into consideration the COVID-19 limitations. (3 marks) 3. State the optimal mix and resulting profit. Discuss your results (7 marks) Question 3 – Correlation and regression (20 marks) Pork Bellies is continuing to re-evaluate all aspects of the business and would like you to look into staffing costs. Below is a summary of the monthly costs. Staff number Number of meals Staff cost ($) January 20 700 27800 February 22 250 14000 March 10 200 12000 April 20 500 20000 May 24 650 23800 June 28 450 18400 July 16 50 20400 August 14 150 8200 Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 27 of 39 September 24 350 18800 October 24 600 22200 November 16 300 16600 December 32 750 32200 The Pork Bellies relevant range has been estimated to be between 300 and 600 meals. Required: 1. Draw a scatter diagram of Pork Bellies meals and staff costs and mark the relevant range (3 marks) 2. Use the high-low method to estimate the behaviour of Pork Bellies staff costs based on meal numbers within the relevant range. Use an equation to express the results of this estimation method. (3 marks) 3. Using excel or a similar program construct a regression analysis to estimate: a. The equation to predict staff costs based on the number of meals within the relevant range (3 marks) b. Based on the equation in 3 a) what would the staff cost be with 400 meals per month (2 marks) c. Using both activities – number of meals and staff numbers, determine what the staff cost, within the relevant range, would be. (3 marks) 4. Does the inclusion of the additional cost driver (staff number) improve the model? Explain your answer (6 marks) Question 4 (10 marks) The Board of Directors would like your opinion on what strategic position Pork Bellies should now take reflecting on Case Study Part 1 and Case Study part 2. In your response consider short-term and long-term strategies the business may adopt. Include in your answer at least 2 options explaining how the strategy would be implemented and the likely outcome. (Maximum 500 words) (10 marks) RATIONALE Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 28 of 39 SUBJECT LEARNING OUTCOMES This assessment task will assess the following learning outcome/s: • be able to apply decision theory to business situations. • be able to explain the use of simulation in complex decisions. • be able to demonstrate understanding of the application of statistical hypothesis testing to decisions, with particular emphasis on quality control and interpreting the significance of regression coefficients in cost estimation. • be able to apply cost-volume-profit analysis and linear programming to product mix decisions. The requirements of this assignment cover up to and including Topic 8 of the Online Learning materials. The assignment is designed to develop your problem solving, spreadsheet (Excel) design, and written communication skills. The questions require you to apply the knowledge and tools covered in the subject topics in order to demonstrate your understanding of the subject content and also to illustrate your capacity for strategic thinking. The assignment will also test your ability to communicate and explain the impacts of your findings whether through quantitative or written reports. The ability to communicate effectively has been identified by the accounting professional bodies as being critical to your future role as an accountant. GRADUATE LEARNING OUTCOMES This task also contributes to the assessment of the followingCSU Graduate Learning Outcome/s (https://student.csu.edu.au/study/glo): • Academic Literacy and Numeracy (Application) – Charles Sturt Graduates consider the context, purpose, and audience when gathering, interpreting, constructing, and presenting information. • Digital Literacies (Skill) – Charles Sturt Graduates use, create, communicate and share multimodal information in digital environments. Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 29 of 39 MARKING CRITERIA AND STANDARDS Assessment Item 3 The criteria described below will not apply to all parts of all questions but describe the standards expected where the question requirements are appropriate. It is expected that all students will complete their own work with no collusion with other students. Criteria High distinction Distinction Credit Pass Apply probability concepts to decision making Completely correct application of rational-decision making techniques to business problems, including the ability to evaluate further information prior to decisions. Mostly correct application of rationaldecision making techniques to business problems, including the correct evaluation of further information prior to decisions. Some difficulty in correctly applying rationaldecision making techniques to business problems including, somewhat correct evaluation of further information prior to decisions. Weakness in applying rationaldecision making techniques to business problems and difficulty in evaluating further information prior to decisions. Be able to use computer spreadsheets as an aid to effectively present mathematical problems. Level of technical proficiency in using spreadsheets to prepare management accounting reports. Ability to use Excel to solve management accounting problems. This includes the ability to use appropriate Excel (or similar) analysis tools and functions, construct appropriate spreadsheet formulae and to Use of appropriate formulae with no errors. Correct use of data input sections where appropriate. Excellent design allowing intuitive and easy comprehension of key data. High standard of formatting enhancing the logical presentation of the data output enhancing comprehension by report endConsistent use of appropriate formulae with very few (if any) minor errors. Correct use of data input sections where appropriate. Well designed and logical data output presentation. Good formatting allowing easy and effective comprehension by report endusers. Use of appropriate formulae with few errors. Correct use of data input sections where appropriate. Logical data output presentation and formatting allowing easy and effective comprehension by report endusers. Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 30 of 39 Criteria High distinction Distinction Credit Pass effectively and appropriately print and present your material and results. Ability to present your answers effectively, appropriately, and neatly, using computers. users. Effectively and appropriately present your material and results and clearly convey your understanding of the results to the reader. All references and resources acknowledged and professionally presented using APA (6th or 7th ed) referencing. The business report is well presented, logically argued, and well written in a manner that very effectively conveys the key outcomes and recommendations to the end-user. All references and sources acknowledged and professionally presented. The business report is well written with references and sources acknowledged and output professionally presented. The business report is well written with references and sources acknowledged and professionally presented. The business report is clearly written with references and sources acknowledged and professionally presented. PRESENTATION Preparation and submission requirements This assignment requires a Microsoft Word document as well as a Microsoft Excel spreadsheet solution. Both of these must be submitted online using Turnitin. You must submit both a Word file AND an Excel file. Failure to submit both of the files by the due date constitutes non-submission and late penalties will apply. Your spreadsheet solutions must be cut and pasted into the Word document.This Word document is what will be marked and returned to you. Remember that in the business world, the professional presentation of information is fundamental and accordingly, marks will be deducted for poor presentation. An electronic version of your source spreadsheet is required Charles Sturt University Subject Outline ACC544 202060 S I Version 2 – Published 16 July 2020 Page 31 of 39 to enable markers to open the file and test your efficient use of spreadsheet formula by, for example, changing the values of input variables. Marks will be awarded on the basis of correctness of answers, appropriate use of spreadsheet modelling, effective worksheet design, and level of professional presentation. Your business report should include: 1. a cover page addressed to your required audience; 2. an executive summary (refer to the note below regarding an executive summary); 3. a table of contents (linked to the headings in the report); 4. headings and subheadings clearly identifying what is being discussed; 5. brief explanation and purpose on what each question is addressing 6. a conclusion; and 7. referencing (using APA style). A reference list is mandatory for this assessment item.It is important that you are aware of how to reference properly and a reference list must be provided, properly formatted using APA guidelines with a hanging indent.Please note that it is a submission requirement that you include a reference list and assignments which do not include a properly formatted reference list will incur up to a 5 mark penalty. Review the rules regarding plagiarism. If you are not sure, contact your lecturer or Academic Skills advisor for advice. There is no excuse for presenting the work of others as your own; this includes cutting and pasting material from the web without properly referencing the source. The CSU Library site provides an on-line guide to APA style referencing. This is the referencing style adopted by the School of Accounting and Finance. The guide can be found at https://www.csu.edu.au/current-students/learning-resources/build-your-skills/academicskills-help/referencing Any difficulties in submitting your assignments online electronically using Turnitin should be immediately reported to the Subject Coordinator by email. Include your name and student number in the header or footer of all documents submitted. Retain a copy of your assignment for your records. REQUIREMENTS This assignment must be submitted through Turnitin. It is recommended thatyour name,student IDandpage numberare included in theheader or footerof every page of the assignment. Further details about submission in Turnitin are provided in On-line submission.

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What Is ISO : International Organization For Standardization | 4C Consulting

ISO Overview - Benefits And Importance Of Iso Certification

ISO stands for International Organisation for Standardization. It is a non-governmental international federation of national standards bodies, at present comprising 140+ members, one in each country. The organisations aim to provide knowledge, develop organizations, inculcate innovation and provide solutions to global challenges.  Their objective is to promote standardization to seamlessly facilitate international trade.

A standard body is composed of representatives from various national standards organisations. These standards are crucial components that make things work effectively. It was founded on 23 Feb 1947 and promotes worldwide proprietary, industrial and commercial standards covering almost every industry, from technology to agriculture and healthcare, to food, and more.

ISO comes the Greek word ‘isos’ meaning ‘equal’.

Understanding Iso – International Organization For Standardization

Let’s say a girl named Priya, who is 5 Year old, loves Belgium hand-made chocolates. Her mother, a nutritionist, is concerned about her well-being and thus carefully gives her selected chocolates once or twice a week.

Her selection of the chocolate depends on numerous factors, one of them being the place and conditions under which the chocolates are manufactured. She specifically orders handmade chocolates for her daughter after doing rigorous online research. She is a regular customer of a global brand named ‘True Belgium’. Her consumer loyalty stems from the fact that she has researched well-enough about the company and knows that they have ISO 22000 and HACCP certification—a necessary food safety certification. This strengthens her trust in the brand and she chooses to order from them only.

Almost everything you use today is manufactured by a company. The nuts or screws that hold the chair you are sitting must be chosen by your furniture manufacturer because they hold certifications of quality and durability.

An ISO certification enhances the credibility of an organization in the market. It certifies that the respective organization follows the right measures of manufacturing or doing a particular service.

Importance Of Iso Certification

To get an organization ISO certified, there are certain measures to be followed. Since it is about improving the quality and fulfilling the innovative gaps that elevate the organization, it requires a rigorous gap analysis, documentation, training and final implementation. The process sounds complicated, and sometimes even becomes complicated, due to the level of quality control required at a facility.

ISO is not concerned about the complication at your facility; it aims to ensure that the organization follows the pre-defined procedures and that the end product is optimum.

ISO Benefits An Organization Through:

It improves the efficiency of the organisations

Elevates the trust factor amongst the consumer

Makes the organisations globally ready for trade

Reduces the cost of quality

Improves consistency, customer satisfaction, and competitive advantage

Demonstrates your commitment to quality in the market

Strengthens the process of your organisation and market positioning

Empowered internal employees with upgraded training

Increase sales due to certification which means an increase in revenue

Increases credibility and recognition

All in all, ISO helps an organisation to move from local to the global level. It facilitates routes to trade internationally. Getting an ISO certification is a complete win-win decision.

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Food Hygiene Level 3 Course Online

A high level of training in food hygiene is essential for any business that manages, manufactures or sells food products. If you do not ensure that all staff members have impeccable knowledge of health, safety and hygiene standards, your Environmental Health Officer (EHO) may grant you a zero food hygiene rating, which will damage your business Irreproachable food hygiene is based on the control of harmful bacteria that have the potential to cause serious illness to others. From courses for food handling and preparation of staff, such as Level 2 food hygiene training, to courses for managers and business owners, such as Food Hygiene Level 3 online Course for Catering With Certificate, good knowledge of food hygiene also depends of environmental factors such as LPG Gas Safety and Hazard Analysis and Critical Control Points (HACCP) covered in our health and safety training courses. Whether your food business is a takeaway restaurant, street food or fish and chips store, food hygiene training among your team is not negotiable. Food Hygiene Level 3 online Course However, owning and managing a food business is a function that involves many responsibilities, and stay updated with relevant training can be a challenge. This is where online training on food hygiene comes in. 1. Online training is a cost-effective and greener way to train and educate your staff on important topics. 2. It is an alternative pedagogy to traditional classroom-based learning and does not require as much organization as face-to-face training. 3. In addition, it also gives you the option to stop and go, to match your busy schedule. The benefits of online food hygiene training Manage and monitor the progress of your staff.

The intelle learn Online Training Panel allows you to continuously track the progress of each staff member, allowing you to see the level they are in and the modules they have not yet completed. With all this information in a database, there is no need for outdated and disorganized files and you can keep up with the level of food hygiene training your team needs. It is ecological and profitable Traditional classroom training often entails many costs, as trainers cost money, along with room rentals, employee switching and much more. Online training is more frequent than a single charge and can be used repeatedly, at no additional cost. Food Hygiene Level 3 for Catering certificate online, FoodHygiene Level 3 Course online, HACCP Level 3 course online, Food Hygiene Level3 for Manufacturing online, Food Hygiene Level 3 for Retail online, FoodAllergen Awareness online, Health and Safety Level 3 certificate online, bar management course online, bartender course online, coshh course online Intelle learn also offers an automatic discount when you buy bulk training schemes, which saves even more money. As online training is based on an electronic format, there is a substantial reduction in paper-based learning, which helps save the environment. Everything is in one place With the new Intelle Learn board, you will find everything related to training your business in one place. This digital format means that there is no need to buy stationery items such as an archiving system, pens and paper, or find a space to archive it. Along with this, your purchase history and course codes can be sent to your employees consistently, eliminating another responsibility from your busy schedule. Intelle Learn has been training, developing and supporting the mobile catering industry. For more information on Health and safety level 3 online courses, feel free to call 03300417268or get in touch. Source Url: ​https://medium.com/@intellelearn/how-your-business-will-benefit-from-training-in-food-hygiene-3a006ced747d

[mikeaconnery]

Canabidol™ is recruiting……..

What are you doing in 2018?

  Here at Canabidol.com we’re getting ready for what could be the final furlong in a marathon we’ve been running for years. The prize? A world in which cannabis is respected for the amazingly beneficial, healthy plant it is.

  By producing the best quality cannabis extract in the UK we strive daily for change on behalf of the countless people who rely on cannabis for a better life.

  And now it’s time to take our team of 15 up a notch or two. Do you have what it takes to join the most exciting emerging market in the UK? If you think so, read on…

  Canabidol™ HQ in Berkshire

  Canabidol.com is one of the UK’s longest standing online purveyors of top-quality, highly-refined CBD oil,  a cannabis extract prized for its health benefits. But as a company, Canabidol.com is much more than a website. With a stellar reputation for quality; excellent customer service and the vision to take the cannabis industry forward with legitimacy and professionalism, we represent the best of the cannabis market. We put our customers first by providing the products they need at prices they can afford.

  We are a small team of people united by a passion for what we do. While our position as the leading purveyor of cannabis products, ensures we can reinvest in our facilities for the growing, extraction, testing and development of our products. We are motivated by much more than money. Time and time again, we find the positivity of our customers is the key metric by which we measure our success.

  As CEO and founder Tom Whettem says, “what makes us different to all the other CBD suppliers, is while they have been investing in sales, we have been investing in our infrastructure. We are not sales-driven, but driven by passion, a passion for getting things right. That starts with our company, our facilities, our staff and most of all our customers. Our commitment to excellence at the highest level, is due to our commitment to them,  the people we actually do this for.”

  Leading the UK’s cannabis revolution, Canabidol™ is at the cutting edge of the constantly evolving, fast-paced and ground-breaking cannabis market, bringing the benefits of cannabis products to millions of grateful customers.

  The UK’s largest producer of CBD oil, Canabidol™ combines heartfelt passion with stringent quality control, using the best technology available to ensure every product is a market-beater in every way.

  Our operation is involved at every step of the production chain, from farm to shop, and our most recent acquisition of agricultural land in Europe is just the start… the next couple of years will see our growing  operations expansion into the UK. Meanwhile, we lead the industry with state-of the art testing facilities and the kind of patient, long-term advocacy that is now yielding tangible change on a governmental level.

  After establishing ourselves as the yard-stick for UK CBD supply, we are now looking to 2018 as the year that changes everything for the UK cannabis market.

  Our team of 15 is now looking to expand and we aim to employ a further 10 passionate, driven and dynamic team players.

  Below are a couple of the job vacancies we have on offer, for more information or details about our other vacancies please email hr@canabidol.com

  Cannabis Extraction Manager/Analytical Chemist

  Role and responsibilities

  Extraction

Management of extraction facility.

Maintain strict inventory records of all plant materials, extracted products, chemicals and equipment.

Maintain material safety data sheets for all chemicals and products.

Follow and develop standard operating procedures (SOPs) regarding product creation and lab safety.

  Analysis

Assist the Chief Scientist with ongoing analysis of cannabinoids, terpenes, residual solvents, pesticides and heavy metals using gas and high performance liquid chromatography and other methods.

Assist the production team with the ongoing manufacture and analysis of the products during production with the goal of achieving optimum results during the production process.

Research and develop our proprietary testing methods for the analysis of cannabinoids, terpenes, residual solvents, pesticides and heavy metals and R&D with ongoing issues relating to product development and the analysis of products.

  Physical requirements

Due to the nature of the extraction process the role can be physical and labour intensive.

  Qualifications and skills

Degree in chemistry or equivalent experience is highly desired.

At least one year’s industry scale expertise working in a production environment such as cannabis, coffee or vegetable extraction techniques.

Familiarity with extraction methods as well as the purification, separation and isolation of various compounds.

‪A working knowledge of distillation techniques.

Familiarity with separations, isolations and fractionation and knowledge of CO2 and solvent extraction methods would be beneficial.

  Production Manager

  Do you have a production leadership background within food, pharma, or speciality chemical industry? Interested in working for an industry leader? If so, this could be a great opportunity for you!

  The successful candidate will be responsible for all aspects of day-to-day operational production on site, delivering focused manufacturing management with an emphasis on efficient manufacturing and continuous improvement, ensuring work is carried out to the highest standards.

  The ideal applicant will come from a production management background, with knowledge of HACCP, GMP and H&S standards and should be able to work on their own initiative, be able to motivate, develop and lead the operations team to ensure all production is delivered on time to strict quality standards. You will be the focus of all production on site and will be dealing with the day to day production of our industry leading cannabis supplements.

  Role and responsibilities

  Managing manufacturing production for the encapsulation/bottling/heating/mixing and blending/batch coding and packaging products for various formulated cannabis supplements.

Maintaining production records and documentation.

Ability to perform basic problem solving of production process and work with the leadership team to further develop our manufacturing procedures, to optimise output, minimize costs and provide a safe working environment.

Manages safety of department personnel, including employees, contractors and visitors; assures compliance with all health and safety regulations.

Work with our analytical chemist to ensure products conform to the correct levels of purity and are free from contaminants.

Manage production staff and provide training in the various production methods.

  Qualifications and skills

  At least 3 years’ experience in a production environment and 2 years’ experience of managing a team.

Engineering background or qualification would be beneficial.

  Account Manager

  Role and responsibilities

  General support to the Wholesale Manager.

Processing customer orders.

Answering customer queries by telephone and email.

General administrative tasks.

Invoice reconciliation.

Basic credit control.

Liaise with Production and Distribution Centre regarding order lead times etc.

Keeping CRM up to date.

  Qualifications and skills

  The ideal candidate will have a minimum of 2 years’ experience of account management with at least 5 GCSEs. We are looking for someone for this office based role who is enthusiastic and has excellent verbal and written communication skills. Attention to detail and strong organisational skills are extremely important and we want an individual who is fully proficient in all Microsoft office applications and has a good understanding of Windows.

    Production Assistant

  As Production Assistant you will be supporting the manufacture of cannabis supplements, working with the encapsulation/bottling/heating/mixing and blending/batch coding and packaging products for various formulated cannabis supplements. The position will also require the candidate to ensure all manufacturing areas and equipment is kept clean and safe. The role will also involve working with other employees to identify product shortages and follow stock taking procedures.

  The successful candidate will be working within a team to support the day-to-day operational production on site. The ideal applicant will come from a production background, with relevant knowledge and should be able to work on their own initiative and as part of a team to ensure all production is delivered on time to strict quality standards. You will be the focus of all production on site and will be dealing with the day to day production of our industry leading cannabis supplements.

  Role and responsibilities

  Assist in the manufacture of our range of cannabis food supplements working with production line machinery and industrial equipment.

Completing manufacturing documentation.

Maintaining the cleanliness of manufacturing equipment and environment.

Packaging and labelling products.

Ensuring product is ready for shipment.

  Qualifications and skills

  At least 2 years’ experience of working in food manufacture would be beneficial with any food accreditation you may have.

A minimum of 5 GCSEs including Maths and English.

      If you think you have the passion, drive and know-how to add to our skill-set, we’d love to hear from you.

  For more information or details about our other vacancies please email hr@canabidol.com

  The post Canabidol™ is recruiting…….. appeared first on Canabidol™ (CBD Cannabis Oil).

[bluebookweb]

Delivery Robots and the Drive-Thru of the Future … Now

The TGIF version of MRM’s Daily Bite features news from Freedonia Focus Reports,  Beyond Meat,  Long John Silver’s, Toast and Hotel Jen.

 Send news items to Barbara Castiglia at bcastiglia@modernrestaurantmanagement.com. 

Restaurant and Foodservice Forecast

US restaurant and foodservice revenues are forecast to total $990 billion in 2021, according to Restaurants & Foodservice: United States, a report recently released by Freedonia Focus Reports. Increases in the population and disposable personal income will drive overall gains in restaurant and foodservice revenues. Consumers are expected to dine out more often and purchase higher-priced offerings as their incomes rise. 

Revenues from fast casual restaurants, the fastest growing service segment, will see gains as millennials obtain higher incomes, supporting sales of higher-priced menu options. Additionally, new restaurant concepts will further drive sales among this key demographic.

These and other  insights are featured in Restaurants & Foodservice: United States. This report forecasts U.S. restaurant and foodservice revenues in nominal U.S. dollars to 2021. Total revenues are segmented by service category in terms of:

full service restaurants

quick service restaurants

fast casual restaurants

snack, bakery, and coffee shops

bars and taverns

buffets and cafeterias

other foodservice providers such as contract management companies

More information about the report is available here.

Beyond Burger Popularity

Beyond Burger® from plant-based leader, Beyond Meat®, has experienced explosive growth in recent months, mirroring a growing consumer trend around plant-based meats and better-for-you food options. In September, The Beyond Burger was selected as part of Sysco’s Cutting Edge Solutions program and since then, has been added to the menu at more than 2,000 new food service outlets including restaurants, hotels, college campuses and professional sports teams’ training camps.

“In the first three months, we’ve sold more than 20,000 Beyond Burgers which equates to about 10 percent of burger/sandwich sales and is exceeding our sales expectations. Those numbers continue to grow each week,” said David Friedman, Founder & CEO of Epic Burger in meat-centric Chicago.

Nationwide, The Beyond Burger is now available in more than 5,000 restaurants and grocery stores.

As distribution of The Beyond Burger rapidly increases, Beyond Meat partners include:

NATIONAL PARTNERS

BurgerFi: The first national burger concept to carry The Beyond Burger, BurgerFi is focused on sustainable, quality ingredients. BurgerFi offers both a vegan and non-vegan build to appeal to all consumer preferences at their more than 100 locations nationwide.

iPic Theaters: The Beyond Burger is soft launching at the iPic’s Dallas, Austin, Houston and Chicago locations in late 2017, with an expected roll out to all 16 iPic locations in 2018.

Twin Peaks Restaurant: Sports-focused Twin Peaks is satisfying hearty appetites by serving The Beyond Burger at their more than 80 locations nationwide.

COLLEGIATE PARTNERS

CalPoly, San Luis Obispo

Central College

College of William & Mary

Columbia

Duke

Florida State University

Grinnell College

James Madison University

Kirkwood College

Northwestern

Notre Dame

Old Dominion University

Portland University

Principia

San Jose State University

Stanford

The College of Wooster

Yale

WEST COAST PARTNERS

BOA Steakhouse (2 locations in Los Angeles)

CHARburger, Fresno

Delilah, Los Angeles

Golden Road Brewery (2 locations in Los Angeles)

Hamburger Mary’s, West Hollywood

Modern Times Brewery, San Diego

Next Level Burger (4 locations throughout Oregon and Washington)

The Hotel Congress, Tucson

Tipsy Cow (2 locations in Los Angeles)

Treasure Island Hotel Las Vegas, The Coffee Shop

Union Public House, Tucson

Veggie Grill (30 locations throughout California, Oregon and Washington)

Wolfgang Puck Bar & Grill, Las Vegas

MID-WEST & SOUTH-EAST PARTNERS

Burger Study, Indianapolis

Christopher’s Kitchen, Palm Beach Gardens

Cider Press Café, St. Petersburg

Cody’s Original Roadhouse (15 locations throughout Florida)

Duluth Grill, Minnesota

Empire Burgers & Brew, Naperville

Epic Burger (8 locations throughout Chicago)

Morels Café, Louisville

The Moonlighter, Chicago

EAST COAST PARTNERS

Chelo’s Hometown Bar & Grille (8 locations throughout Rhode Island)

P.S. Kitchen, NYC

Tattooed Mom, Philadelphia

The Distillery, NYC

The Hamilton Inn, Jersey City

The Regal, Brooklyn

The Steer, Buffalo

The Tipsy Turtle (3 locations throughout Pennsylvania)

Tops Diner, Harrison

 The Drive-Thru of the Future

Long John Silver’s plans ti install the most technologically-advanced digital drive-thru platforms in the restaurant industry, laying the groundwork for a fully automated drive-thru in the future.  Up to 400 Long John Silver’s flagship units will be transformed over the next two years, with the new platform that includes three 55-inch, high-definition video screens, high-definition audio and a computer platform that will dramatically improve the ordering process for Long John Silver’s customers. Long John Silver’s partnered with Allure, a division of Christie Digital Systems USA, for this next step in the legendary brand’s revitalization and transformation program.

“We have made tremendous progress in revitalizing Long John Silver’s,” said James O’Reilly, Chief Executive Officer. “As we transform and update our restaurant base over the next two years, we want to make a bold statement to our drive-thru customers. More than half our sales occur at the drive-thru and we want our customers to enjoy that experience with the best technology available.”

The Allure platform provides digital order confirmation and full-color, high-resolution animation, video and graphics for an engaging and interesting experience for customers. Importantly, the new system allows for quick updates of menus and promotional updates. Promoted specials can be linked to historical sales trends, special events and local weather forecasts.

“Allure’s drive-thru digital signage provides accurate information and engaging food displays while delivering a positive drive-thru experience for Long John Silver’s,” said Craig Chapin, President of Allure. “The data-driven digital signage installed outside the leading seafood restaurant chain is proven to increase ROI, reduce operating costs, and enhance guest experience,” he added.

 Toast Wins Fast 500 Accolade

Toast was ranked third on Deloitte’s Technology Fast 500™, a ranking of the 500 fastest growing technology, media, telecommunications, life sciences and energy technology companies in North America. This is the company’s first year on the prestigious list.

“We’re experiencing yet another exceptional year at Toast, all thanks to our loyal customers, employees, partners and investors,” said Chris Comparato, CEO of Toast. “Our team is thrilled to be recognized as one of the fastest growing companies in the U.S. and will continue to deliver on our promise to be obsessed with customer success. Without our restaurant clients and industry-leading team, we could not have been ranked third on Deloitte’s Technology Fast 500™.”

In other news, Toast announced new integrations with SynergySuite and Yellow Dog Software. The SynergySuite integration enables customers to combine data from Toast’s robust point of sale system with SynergySuite’s restaurant management software, creating a seamless operating solution with breakthrough intelligence and algorithms. Toast and Yellow Dog now offer recipe management, physical inventory, and food costing analysis capabilities.  

Through this partnership, SynergySuite equips Toast customers with a full set of mobile tools. SynergySuite’s online platform uses POS order data to help streamline back office operations and improve profitability through intelligent purchasing recommendations, optimized staff scheduling, and food safety monitoring.

Additional benefits of the Toast and SynergySuite integration include:

Lowered food costs with optimized inventory and purchasing: suggested ordering, full recipe management, automatic purchasing, and invoice processing

Reduced overtime/overstaffing costs with time and attendance: manage shift swaps and approvals, maintain compliance, staff records and onboarding checklists

Increased food safety procedure monitoring: HACCP compliance reporting, temperature monitoring alerts, and cleaning schedule reminders

Expanded sales analysis and cash management capabilities: real-time business intelligence, daily P&L reports, cash tracking, transaction reconciliation, and variance alerts

 Yellow Dog pulls sales data from Toast’s database and deducts inventory based on recipe setup. This sync is usable from any location with Toast access. Additional features include:

Full item and recipe management, waste tracking and purchasing

Vendor EDI integration and invoice export to accounting systems like Quickbooks and more

Easy single or multi-unit operations management

Turnkey implementation, 24/7 in-house support and free training for life

More than 200 customizable reports available, including “actual versus theoretical” reporting

 Delivery Robots in Asia

Hotel Jen welcomed its newest mobile and automated colleagues, Jeno and Jena, as the first international hotel brand to use autonomous Relay robots in Asia. Jeno and Jena will independently zip around Hotel Jen Orchardgateway and Hotel Jen Tanglin Singapore to deliver amenities and room service to guests. 

Both Jeno and Jena are one-meter (about three feet) tall and are unmistakable in their bright Hotel Jen turquoise and pink uniforms featuring a signature bicycle image to evoke a sense of travel. Inspired by the concept of a butler, Toby Tan  from the art community Band of Doodlers designed a jacket and tie for Jeno and a scarf for Jena.

 Jeno and Jena can move unmanned around the hotel at a safe speed of 2.5 kilometers per hour (about 1.5 miles per hour), about half the average human walking speed. They can ride elevators, make phone calls to rooms upon arrival, and are equipped with sensors that know to avoid obstacles in its path and make deliveries efficiently.

Both automated colleagues are integrated with a software system that can easily track their to-do list once an order is placed. If a guest orders an extra towel or bottle of water, the guest can expect one of the pair to deliver the items within 15 minutes from the time of request. Jeno and Jena can ease midnight hunger pangs with a supper menu featuring local flavors from midnight to 6 a.m.

 How they work:

Jeno and Jena are stationed in the hotel lobby on standby 24/7 to carry out deliveries.

Guests can request for amenities or room service from the supper menu by telephoning the hotel’s front office.

Upon receiving an order, the requested amenity, food item or drink is prepared and placed in the robot’s compartment.

A hotel colleague unlocks the robot’s compartment with a pin number, places the items inside, and keys in the guest’s room number for delivery.

Once the room number is keyed in, the robot travels to the hotel’s elevator landing, enters the elevator and travels to the correct floor and room.

Once the robot arrives at the designated room, the robot calls the room to alert the guest about the delivery. When the guest opens the room door, the robot’s compartment lid automatically opens. (After arrival, the robot waits five minutes before returning to the duty manager in the lobby.)

When a delivery is completed, the guest presses “All Set” and can rate the stay experience from one to five stars. If the guest selects five stars, the robot displays “Yay!” and dances side-to-side in excitement.

Once the delivery is complete, the robot returns to the docking station in the lobby.

“Hotel Jen is proud to be the first brand in the Shangri-La group to introduce this technology,” said Cetin Sekercioglu, executive vice president of Shangri-La Hotels and Resorts. “The new “colleagues” will be great team players, get important things done well and deliver in Jen’s distinctive style. Known to curate playful experiences, Hotel Jen, through the Relay robots, yet again proves that it can surprise and delight urban adventure-seekers.”

Delivery Robots and the Drive-Thru of the Future … Now posted first on happyhourspecialsyum.blogspot.com

[greenwgroup]

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Green World Group, the best health and safety training institute offers Classroom Training and eLearning Training for professional qualifications: IOSH, OSHA, Diploma and NEBOSH Courses and many more.

The National Examination Board in Occupational Safety and Healthy - NEBOSH is UK based organization provides professional health safety and environmental qualifications that covers health safety and risk issues at workplace. Tons of health and safety related job requires NEBOSH qualification NEBOSH course in provided by Green World Group via virtual live online training helps one to take up their course from their own place. NEBOSH offers wide range of courses suitable for different workplaces.  

NEBOSH IGC, level 3 qualification is one among the safety qualification which is recognized throughout the world by employers of all organizations belonging to different work nature. NEBOSH IGC covers various key aspects of occupational health and safety topics, hazard management, and various techniques to minimize and avoid potential hazards

NEBOSH IGC is a great step towards health and safety, professionals with wish to get into health and safety career, safety professionals like managers, supervisors can take up this course to get adequate knowledge on health and safety. One can take up NEBOSH iDip (International Diploma) level 6 qualification that helps one get in –depth knowledge in health and safety.  

Green World Group, NEBOSH gold learning partner provides NEBOSH IGC in and across the world through virtual online classroom training by expert HSE tutors with number of digital resources: audio lecture, OBE simulation, free E-Learning analysis, recorded live sessions etc. As there is flexibility in study mode, it helps students and working professionals to learn at their convenient time.    

Read more about Health & Safety courses in UAE…

Our Other Safety Course in UAE:

·                     NEBOSH HSW Course

·                     Lead Auditor Course

·                     National Diploma Course

·                     HACCP Food Safety Course

·                     ROSPA Approved Course

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[elizhabeth98]

Most Popular Occupational Nebosh Virtual / Live Online with Green World Group

Among the other safety certifications, NEBOSH IGC is the world's most recognized HSE qualification across the world which is the level 3 qualification in Professional Health and Safety Management.

Green World Group is the premier NEBOSH Gold Learning Partner and one of the internationally recognized training institutes across India, Middle-East & Africa that delivers live online/virtual NEBOSH Training in an excellent web platform by the important health and safety experts.

Read More…

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NEBOSH Course

IOSH MS course

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[greenwgroup]

Green World Group offers the IOSH MS Training in Cochin at Online Learning Session

IOSH Course in Cochin is an HSE qualification based on the principles of Occupational Health and Safety Management that has been offered by Green World Group which is an accredited training institute by the Institution of Occupational Safety and Health (IOSH).

While IOSH is one of the largest HSE awarding bodies across the world and our Green World offers two various certifications on IOSH Training in Cochin such as,

·         IOSH Managing Safely (MS)

·         IOSH Working Safely (WS)

IOSH MS in Cochin is a level-2 qualification in the HSE sector which has designed for working professionals as well as individuals to enhance their career prospects in the Health and Safety field all over the world.

Read more about IOSH MS Course in Cochin...

As for the managers' level, this will help them to gain an understanding knowledge to maintain the employees Safe and Healthy without any hazards and accidents in the workplace. IOSH Training in Cochin gives the ability for learners to investigate the accidents, identify the cause of accidents in the workplace and implementing preventive measures to avoid such mishaps.

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Toll-Free: 1800 121 4246

Follow us on Social Media: FaceBook | Linkedin | Instagram | Twitter | YouTube | Tumblr | Pinterest | Blogspot