Business plan for a new service.
Abbas Shah and Gohar Zaman. Business Planning Assignment May 2002 Business plan for a new service. I have been asked to produce a business plan for a new product or service of my choice. Therefore, I have chosen to do it on a new Tandoori Takeaway, which will be open to provide a service to the community in the Bordesley Green area of Birmingham. In my business plan for the takeaway I need to include a market analysis and plan; a production and quality assurance plan; a financial plan and an evaluation of all the components of my business plan. The local 'taste' on the part of the Pakistani, Indian and white community in the Small Heath vicinity for good Asian food is well established. However, there are a small number of outlets in the Bordesley Green area that offer 'Indian' recipes. Every time you go in Bordesley Green there is an influx of Kebab houses whose primary objective is to sell fast food. Which is where my business comes in to offer an alternative, to offer a true taste of Indian recipe and compete with these junk food outlets that are destroying the heritage off true Indian recipe. The policy at my Indian takeaway, which I have named 'Tandoori Junction', is to specialise in unique Indian meals prepared with the original Indian texture and aroma to make it special. My takeaway will include slightly new ranges of products not locally available
Describe how the effective use of temperature control can be utilised by practical caterers to ensure the integrity of foodstuffs and restrict the growth of food born pathogens thus extending the shelf life of food.
Describe how the effective use of temperature control can be utilised by practical caterers to ensure the integrity of foodstuffs and restrict the growth of food born pathogens thus extending the shelf life of food. Hundreds of years ago it was known that if food was not stored accurately the food would go off which therefore could lead to illness. Thus they acquired the ability to preserve food in such ways as salting, drying and freezing to suspend it from deteriorating through the action of bacteria, yeast's and moulds. Food hygiene is practices in the handling of food that help to make it safe to eat in order to avoid food poisoning which is most caused by pathogenic bacteria such as staphylococcus aureus and bacillus cereus. Temperature control is an important factor for the maintenance of bacteria in foods therefore it is essential that cold food is stored precisely then cooked at a temperature high enough to kill bacteria. This essay is going to highlight how the effective use of temperature control can be utilised to ensure the integrity of food stuffs and restrict the growth of food born pathogens thus extending the shelf life of food, by doing this temperature control would be explored, why it is used, how it can insure the integrity of food and restrict food born pathogens. Temperature control is a method used for the restriction of microorganisms, within this
A portion is 80g of fresh, frozen, raw or canned fruit or vegetables but this doesn't include any peel, skin
What is a Portion? Many people are unsure of what a portion actually is and so don't know if they are eating the right amount of fruit and vegetables a day. UK guidelines for adults and children 5+ are to eat at least '5 a day' but ideally we should be aiming for 7-9 portions a day. (www.ich.ucl.ac.uk) A portion is 80g of fresh, frozen, raw or canned fruit or vegetables but this doesn't include any peel, skin or parts that you don't eat. Different types of food count as different portions for example an average sized apple or pear etc counts a s one portion whereas you would have to eat two small oranges or plums etc to equal the amount of a portion. One portion of dried fruit counts but other types of fruit and vegetables should be eaten to meet the rest of the 5 a day target. For example three dried apricots or one tablespoon of raisins. This way of taking fruit is good because it can be eaten quickly and on the go and don't need any preparation. (Food and Nutrition-Jenny Ridgwell) One portion of vegetables is, for example, three tablespoonfuls of cooked carrots or peas or sweetcorn or one cereal bowl of mixed salad. Beans and other pulse vegetables e.g. lentils and kidney beans count only as one portion each day no matter how much you eat of it. This is because although they contain fibre, they don't give the same mixture of vitamins, minerals and other nutrients as
A Balanced Diet.
A Balanced Diet By Iram 6L A balanced diet A balanced diet is one that provides an adequate intake of energy and nutrients for maintenance of the body and therefore good health. A diet can easily be adequate for normal bodily functioning, yet may not be a balanced diet. An ideal human diet contains fat, protein, carbohydrates, vitamins, minerals, water and fibre all in correct proportions. These proportions vary for each individual because everyone has different metabolic rates and levels of activity. Malnutrition results from an unbalanced diet, this can be due to an excess of some dietary components and lack of other components, not just a complete lack of food. Too much of one component can be as much harm to the body as too little. Deficiency diseases occur when there is a lack of a specific nutrient, although some diet related disorders are a result of eating an excess. An adequate diet provides sufficient energy for the performance of metabolic work, although the energy food is in an unspecified form. A balanced diet provides all dietary requirements in the correct proportions. Ideally this would be 1/7 fat, 1/7 protein and 5/7 carbohydrate. Energy is provided by carbohydrates, fats and proteins. Proteins are a provider of energy in an emergency, but are primarily used as building blocks for growth and repair of many body tissues. These energy providing compounds
A Day in the Life of
At roughly seven forty five my dad wakes me up and then goes to work so I then slumber off again. At eight fifteen my mother wakes me up but yet again I still enter the land of nod. Again at eight thirty my auntie rings and I eventually get fed up and get up. I grasp my dressing gown and stagger across the creaky landing into the bathroom. As I walk through to the bathroom the orange light on the neighbour's wall is on, it blinds me, so I quickly get a wash with my goofy flannel. By now I have eventually woken up properly so I quickly dash into my room to get dressed. It is always a problem trying to find my school pants. When I have finished I run downstairs to put my shoes on and have some strawberry crunch for my breakfast. When I have finished if it is my day to wash up I wash but if it isn't my turn I drag my sister out of bed to wash up. Now it is time to feed my pets. I have a cockatiel, two goldfish and a rabbit. First I feed my two goldfish Satan and George. They live in a cylinder fish bowl with a red top and a red bottom. Next I go to feed Rolo my rabbit. When it sees me coming it runs around and tries to eat his way through the wire meshing. When I open the cage and try to take the food ball he growls at me or scratches me for taking his food dish. Then I go to feed Millie my pet cockatiel this is easy but she screams at me when I walk out of the
Food Laws In the Jewish Tradition.
The Law for Jewish people and food is told in Leviticus "These are the animals which you may eat.... Anything which has a completely split hoof and chews the cud, this you may eat..." (Leviticus 11: 2-3) This quote means that only animals that have a complete split between their hooves and chew the cud are allowed to be eaten by Jews. This includes cows, sheep, chicken, goose, cod, plaice and winged insects that hop e.g. locusts. These foods are known as kosher foods. Kosher translates to fitting or appropriate food which a Jewish person is allowed to eat. When you are Kashrut, you are in a state of keeping the kosher rules. It is also the study of the laws relating to kosher food. Treifah is the opposite of kosher, and translates to "Torn". There are then parve foods. Parve foods are "neutral" foods such as bread, fruit, vegetables and soft drinks. They are neither meat nor dairy. These foods can be eaten with kosher dairy or meat products. "The blood is the life" (Deuteronomy 12:23) This quote explains that the blood of an animal is the life of the animal, and so is too sacred to be eaten. Therefore when preparing meat, as much blood as possible is removed, using the salting process. First the meat is soaked in water for 30 minutes. This removes any congealed blood on the surface and softens the meat. It is then placed on thin boards.
Diet and Health.
Diet and Health. Enjoying your food is perfectly normal, after all you need to eat to live. But occasionally, this natural pleasure can go wrong leading to problems known as eating disorders. Children and young people have many worries - school work, parents, fitting in with friends, coming to terms with growing up, not to mention the unreasonable pressure from society to have and to keep a slim figure. Some people use food as a way of dealing with there problems - they may refuse to eat properly because they want to stay thin, or they may eat for comfort - either way they become obsessed with food. Anorexia nervosa Anorexia comes from the Greek term for "loss of appetite" and involves problems maintaining a normal body weight all four symptoms above must be shown to make a diagnosis of this condition. Behavioral symptoms- a refusal to maintain a body weight normal for age and height (weight itself is less then 85% of what is expected) Emotional symptoms- an intense fear of gaining weight, even though obviously under-weight Cognitive symptoms- distorted self-perception of body shape (over estimation of body size) and over estimate of its importance for self esteem. Denial of seriousness of weight loss. Somatic symptoms - loss of body weight and absence of menstruation for 3 consecutive months. Bulimia nervosas Bulimia is derived from the Greek for ox
Food Technology Report - packaging and nutritional labelling
Food Technology Report The main purposes of food packaging are: To preserve the product To protect the product from damage, both accidental or malicious damage (where someone damages the product on purpose) To make the product more attractive to the consumer To make it easier to transport the product Packaging: materials Plastics Plastics are widely used in food packaging because they are: versatile - in particular, they can be either flexible or rigid resistant to acids and other chemicals easy to print on lightweight, and cheap to produce (NB: not all plastics have all the above qualities.) Types of plastics used in food packaging. Name Uses and properties Polyvinyl Chloride (PVC) Bottles for juice and mineral water High-Density Polythene (HDPE) Bottles for milk Polystyrene (PS) Bin-liner bags and containers for frozen foods PS can stand extreme cold Low-Density Polythene (LDPE) Egg cartons and yoghurt pots LDPE can withstand heat and provide insulation Polypropylene (PP) Biscuit and crisp wrappers; squeezable bottles for sauces PP is used for chilled products, but not frozen ones Polypropylene Terephthalate (PET) Oven-ready packaging and fizzy-drink bottles A special packaging technique is Modified-Atmosphere Packaging (MAP). Here food products are contained in a plastic container, in which the air has been modified to prolong the shelf-life
Should my child have school dinners instead of packed lunches?
Should my child have school dinners instead of packed lunches? Do you ask yourself that question every morning when you set out to make your child’s lunch for school? Many parents ask the same question, and here is my answer: yes! There are lots of benefits of having school meals and this leaflet will answer and explain your questions, but first, let’s delve into the past so that we can understand the position of school meals today. The Past School meals were first set up in the 1870s in England, and in 1944 it was made compulsory for school dinners to be provided by the local authorities with legal nutritional requirements. Free school meals were also given to children who came from a background of low income. However, in the 1980s the government stopped free meals for thousands of children which was planned to reduce the cost of school meals supplied by the local authority, but this caused an enormous drop in the standard of the food instead. Surveys suggested that children in 1950 had healthier diets than in the 1990s, with more nutrients and less fat and sugar. Schools sold ridiculous deep-fried fast-food like chips, fried nuggets, pizza and pies. Then in 2004, thanks to Jamie Oliver, a campaign was run to improve the quality of school meals. School meals have come a long way since then, with fatty, unhealthy and musty food replaced with fresh, high-quality and
This task will describe three examples of food contamination and explain the safe practises when preparing, cooking and serving
UNIT 11, Task 3, group 1 This task will describe three examples of food contamination and explain the safe practises when preparing, cooking and serving and will describe one effect of unsafe practises. . Describe at least three types of food contamination. 2. Identify at least one effect of unsafe practices. 3. Explain safe practise when preparing, cooking and serving food. This must include hygiene control, temperature control and pest control measures. Give 7 top tips. Food contamination is when something makes the food inedible or can cause illness when consumed. There are few examples on what contamination can be: - Biological such as bacteria, parasites, viruses - Chemical such as cleaners, sanitizers, additives - Physical such as glass, metal Protection against infection - Limit the time food storage at room temperature to a minimum - Cover the containers with food where possible - Wash and disinfect all surfaces that come Into direct contact with food - Limit your hands touching the food to a minimum - At all stages of production and distribution of store raw food and cooked separately - Separate the equipment for the processing of raw materials and finished products for consumption - Wash your hands before starting work and after completion, after using the toilet and in any case of suspicion of infection - Remove food waste from the production
