Hospitality Management Essay Example | Topics and Well Written Essays - 2000 words - 2

Hospitality Management - Essay Example Most important is for the organization to identify the needs of its consumers. The organization must then select a specific product that will meet consumer needs (Day, p. 38). A purchase team is also put in place to deal with all purchase processes. The team then comes up with a list of products that meets the customer needs and puts into consideration the company’s standards of quality of products. Lastly a budget for purchase is created, a search for best and potential supplier is done, and contract awarded (Day, pp. 37-39). Receiving is a process of properly documenting receipts of goods and services that were ordered by the organizations purchase team by signing and dating the receipt. It involves checking condition of purchased goods that is their quality, quantity and finally storing them. In case of damaged goods or any other complain, it is put forward before signing the receivership book (Siddiqui, p. 8). Storage is the process of keeping goods in a safe place or in the company stores for future sale. Various activities take place during storage. Recording of goods in the store is one of the important activities that take place. The management in the store also records goods that are received or taken from the company’s warehouse. They are also responsible in ensuring all the goods in the stores are in good condition and identify arising problems in the store. Inventory control is the process of maintaining a balance in quantity of available goods in an organization. The management in the inventory control department ensures efficiency and prevents acquisition of excess goods by keeping record of available goods and their condition (Axsater, pp. 76-77). Procurement is the backbone of the organization since it deals with goods and services in the organization. Management of the organization should ensure it has qualified and competent staff or team to be efficient

Sodium sulfite Essay Example | Topics and Well Written Essays - 750 words

Sodium sulfite - Essay Example 001) Sodium Sulfite is used for preserving meat, sea food, biscuit dough and preventing food discoloration in wines, light colored fruits and vegetables such as dried apples and dehydrated potatoes. According to Magnuson (1997) the definition adopted by the United States government a food additive is "any substance the intended use of which results or may reasonably be expected to result directly or indirectly in its becoming a component or otherwise affecting the characteristics of any food." According to this definition any substance that is used in the process of preserving, packaging, storing, treatment and transportation are referred to as food additives. Additives are divided into two categories, direct and indirect. Direct additives are the ones that are added to the food for some particular purpose. Indirect additives are the ones that become part of food during processing, packaging and storing. In that case sodium sulfite comes in the category of direct additives since it is purposely added to the food for preservation and preventing discoloration. According to the Magnuson (1997) additives are used in food for five main purposes. They are for maintaining product consistency, to increase or preserve nutritional value, to preserve palatability and wholesomeness, to provide alkalinity and to improve the flavor or preserving color. Sodium Sulfite is added to the foods as an antioxidant for preservation and preventing discoloration. It acts as an antimicrobial agent in wine making since it does not disturb the development of yeast and inhibits bacterial growth. Its concentration in finished wine is calculated to be up till 6mmol/L (Mitsuhashi et al, 2001). There are certain rules and regulations related to the use of sulfites in food. FDA has disallowed the use of sulfites in foods that are rich in thiamin, for example enriched flour since it destroys the thiamin. In general majority of the people have no problem with the normal consumption of sulfite.