Concentric Diversification a growth strategy in which a company seeks to grow and develop by adding new products to its existing product lines to attract new customers; also called convergent diversification. Concentric diversification occurs when a firm adds related...
FIRE Fuel + Oxygen + Heat = Fire Fire is a chemical reaction initiated by presence of heat energy in which a substance combines with oxygen (from air). The process involves giving out heat energy (exothermic reaction), light and sometimes sound. A combustible...
Factors Determining Capital Structure Trading on Equity- The word “equity” denotes the ownership of the company. Trading on equity means taking advantage of equity share capital to borrowed funds on reasonable basis. It refers to additional profits that equity...
Computers are now being used in many housekeeping departments for rooms management, inventory control, linen management, and so on, to varying extents. Many software packages are now available in India that provides specific applications for housekeeping operations....
The enjoyment and acceptance of a meal depends to a large extent on a blend of different attributes of food. It is detected by our senses of taste and odour. Flavour is produced by aromatic chemicals that stimulate the senses of our odour & taste. These...
Dive into the detailed process of ham and bacon processing, exploring the curing, smoking, and cooking stages that turn pork into delicious delicacies.
Network Configuration Hardware Network configuration is the process of setting a network's controls, flow, and operation to support the network communication of an organization and/or network owner. This broad term incorporates multiple configuration and setup...
Types of Portable Fire extinguishers: Spray Foam (Cream) type extinguishers: Here a chemical foam is made to form over the fire so that oxygen supply is cut off and fire dies down. Dry Chemical Powder type extinguisher: Here the fire is controlled by the inhibiting...
The Cost Indifference Point A cost indifference point is the point at which total cost (fixed and variable) of two alternatives under consideration is the same. A company may have two methods available for production and it may so happen that at lower levels of...
Care to be taken while Preparing Pastry Handle pastry as little as possible. The more that pastry is handled, the tougher it becomes. Ideally, pastry should be handled quickly and lightly, to avoid toughening, drying out and hardening. The more pastry is handled, the...
Green bacon Green bacon is a fresh, non-smoked style of cured bacon. As this recipe contains no nitrates, the bacon will stay fresh for only a week after curing. Green bacon is versatile and can be used in place of regular bacon in pies, sandwiches, and tarts...
Goods Received Book Daily Food Receiving Report. GOOD RECEIVED BOOK: Large establishments will have their own goods received documentation, either in the form of notes or books specifically designated to meet their own needs. The information contained on such...
Food Flavours are classified into three major categories:- Natural Flavours Herbs- Basil, mint Spices- Cardamon, clove, turmeric Aromatic Seeds- Anissed, Cumin Fruits- Orange, Lemon Vegetables- Pees, Onions, Garlic ...
Hygiene and Sanitization in Food Sector Maintaining safety and quality is essential in the entire chain of food products ranging from primary food production at the level of farmers, primary food processing at the farm, dairy, abattoir, and grain mills etc. Secondary...
Horizontal Diversification Horizontal diversification involves the extension of the production of products or services above and beyond the industry, in which the company operates. Companies Introduce into the production of new products which are based on know-how,...
Area to be Covered under Fire Detection and Protection System Sl. No. Fire Detection System Area to be Covered 1 Smoke Detection System Main plant control room Control equipment rooms Switch gear and battery rooms (including MCC/Control rooms of SG, Turbine and...
Role of each ingredient in Pastry The very nature of most pastries is to be light, airy, flaky, and buttery. All pastry starts out as a combination of ingredients, such as flour, water, salt, butter or other fats, and is made by using different ingredients, mixing and...
WORKING CAPITAL The capital of a business which is used in its day-by-day trading operations, calculated as the current assets minus the current liabilities. Working capital is also called operating assets or net current assets. ...
On The Basic of Origin Lipids Animal Fat - Butter, Lard, Tallow, Suet Marine Oils - Cod Liver Oil, Shark Liver Oil, Halibut Oil Vegetables Oils - Coconut Oil, Soyabean Oil, Mustard Oil ON THE BASIS OF DEGREE OF SATURATION Lipids Simple - ...
Joint Venture A strategic joint venture is a business agreement between two companies that make the active decision to work together, with a collective aim of achieving a specific set of goals and increase their respective bottom lines. Through this arrangement, the...
GALANTINE A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a...
Concept of Working Capital: Gross and Net Working Capital There are two concepts or senses used for working capital. These are: 1. Gross Working Capital 2. Net working Capital 1. Gross Working Capital: The concept of gross working capital refers to the total...
Channel A Channel can take many forms, including ones suitable for storage which can communicate a message over time as well as space. A connection between initiating and terminating nodes of a circuit. A single path provided by a transmission medium via either...
Retrenchment Strategy Retrenchment strategy is a practice done by organizations to gain a better financial position by lowering or reducing the costs of any of its business operations. 1. General strategy: Nowadays, retrenchment is the easiest way to see through the...
FACTORS AFFECTING WORKING CAPITAL 1. Nature of business 2. Production policy 3. Credit policy 4. Inventory policy 5. Abnormal factor 6. Market conditions 7. Conditions of supply 8. Business cycle 9. Taxation policy 10. dividend policy 11. Operating efficiency 12....
Tagging food serves many purposes: It aids the control of expensive food. It requires the receiving clerk to weigh percentage record each item and to check against the specific purchase specification weight range. It assists in obtaining a more accurate daily food...
Browning is a common colour change seen in food during pre-preparation, processing, or storage of food. It occurs in varying degrees in some food material. The colour produced range from cream or pale yellow to dark brown or black, depending on the food item and the...
Divestiture A divestiture is the partial or full disposal of a business unit through sale, exchange, closure, or bankruptcy. A divestiture most commonly results from a management decision to cease operating a business unit because it is not part of core competency. A...
Overtrading and under-trading are two significant challenges that businesses face in working capital management. Both can have severe consequences for a company’s cash flow, profitability, and long-term success.
All goods are received at the centralized receiving department within specified time only, under the supervision of the receiving clerk. The receiving clerk checks for quality (against SPS), quantity, price and time (against purchase order) and matches with the...