MAJOR ISSUES IN MACROECONOMICS ECONOMIC GROWTH
MAJOR ISSUES IN MACROECONOMICS ECONOMIC GROWTH
: Another important issue in microeconomics is to explain what dtermines economics growth in a country ,theory of economics growth or what is simply called growth economics which has been recently developed a good deal is an important branch of macroeconomic ,the problms of growth is a long -run problem and keynes did not deal with it,in fact,keynes is said to hav eonce remarked that 'in the long run we are all dead" ,from this remark of keynes it should not be understand that he thought long run to be quite unimtions in the level of economics activity,it was harrod' and domar4 who exteded the keynesian analysis to the long-run problem of growth with stabilty ,they laid stress on the dual role of investment-one of income generating which keynes considered and hte second of capacity increasing which keyness ignored cause of his preoccupation with the short run ,in view of the fact that an investment adds to the productive capacity since the above growth theories apply particularly to the present -day developed economies ,special theories which explain the causes of underdevelopment and poverty in less developed countires and which also suggest strategies for initiating and accelerating growth in then have also been propounded ,these special growth theories relating to less developed countries are generally known as ECONOMICS OF DEVELOPMENT.we shall discuss some theories of development such as balanced growth theory of nurkse,unbalanced growth theory of hirsehman,theory of 'economics development with unlimited supplies of labour' of arthur . have other more info info education about micro economics
by promoted santosh
: Another important issue in microeconomics is to explain what dtermines economics growth in a country ,theory of economics growth or what is simply called growth economics which has been recently developed a good deal is an important branch of macroeconomic ,the problms of growth is a long -run problem and keynes did not deal with it,in fact,keynes is said to hav eonce remarked that 'in the long run we are all dead" ,from this remark of keynes it should not be understand that he thought long run to be quite unimtions in the level of economics activity
by promoted santosh
MAJOR ISSUES IN MACROECONOMICS
MAJOR ISSUES IN MACROECONOMICS
STAGFLATION:
How to control business cycles and acheive economic stability has been a very difficult problem for the exonomics to solve,but during the decade of 1970s and in some later times in the subsequent decades market economics have experienced a still more intricate problem which has been described as stagflation ,while in business cycles ,recession or depression is accompanied by high unemployment and falling prices ,in the seventies recession or stagnation was accopanied by not only high unemployment but also rapid inflation ,since in that period high unemployment and recession co-existed with high inflation,this problem was given the name stagflation ,this stagflation could not be ex-plained with the keynesian theory which focuses on the demand side,therfore ,a new economics thought which is called supply -side economics emerged which explained stagflation by laying stress on the supply -side of economic activity ,stagflation is an important issue of modern macoreconomics ,stagflation along with supply -side economics will be edplained at length in a separate chapter.
info education macroeconomics
by santosh
STAGFLATION:
How to control business cycles and acheive economic stability has been a very difficult problem for the exonomics to solve,but during the decade of 1970s and in some later times in the subsequent decades market economics have experienced a still more intricate problem which has been described as stagflation ,while in business cycles ,recession or depression is accompanied by high unemployment and falling prices ,in the seventies recession or stagnation was accopanied by not only high unemployment but also rapid inflation ,since in that period high unemployment and recession
info education macroeconomics
by santosh
MAJOR ISSUSE IN MACROECONOMICS
MAJOR ISSUSE IN MACROECONOMICS
BUSINESS CYCLES:
Throughout history market economics have experienced what are called business cycles ,business cycles refer to fluctuations in out put and employment with alternating periods of boom and recession ,in boom periods both out put and employment are at high levels, whereas in recession periods both out put and employment fall and as a consequence large un employment come to exist in the economy ,when these recessions are extremely severe,they are called depressions ,what are the causes of these business cycles or ups and downs in market economics is an important macroeconomics issues which has been highly controversial ,the objectives of macroeconomic plicy is to achiece economic stablity with equilibrium at full employment level of out put and income ,we shall discuss various theories of business cycles and also monetary and fiscal policies to control business cycles and achieve economic stability.
info education macroeconomics
by santosh
BUSINESS CYCLES:
Throughout history market economics have experienced what are called business cycles ,business cycles refer to fluctuations in out put and employment with alternating periods of boom and recession ,in boom periods both out put and employment are at high levels, whereas in recession periods both out put and employment fall and as a consequence large un employment come to exist in the economy ,when these recessions are extremely severe,they are called depressions ,what are the causes of these business cycles or ups and downs in market economics is an important macroeconomics issues which has been highly controversial ,the objectives of macroeconomic plicy is to achiece economic stablity with equilibrium at full employment level of out put and income ,we shall discuss various theories of business cycles and also monetary and fiscal policies to control business cycles and achieve economic stability.
info education macroeconomics
by santosh
MAJOR ISSUSES IN MACOECONOMICS
MAJOR ISSUSES IN MACOECONOMICS
INFLATION OR RISING GENERAL PRICE LEVEL :
Another macroeconomics issues is to explain the problem of inflation ,inflation has been a major problem faced by both the developed and developing countries in the last fifty years ,classified economists thought that it is the quantity of money in the economy that determines the general price level in the economy and ,according to them,rate of inflation depends on the growth of money supply in the economy ,keynes critisied the 'quantity theory of money'and showed that expansion in money supply did not always lead to inflation or rise in price level ,keynes who before the second world war explained that involuntary enemployment and depression were due to the deficiency of aggregate demadn ,during the war period when prices rose very high explained in a booklet'how to pay for war' that just as unemployment and depression were caused by the deficiency of aggregate demand ,inflation was due to the exvessive aggregate demand,thus ,keynes put forward that is now called demand -pull theory of inflation ,after keynes ,theory of inflation has been further developed and many theories of inflation depeding upon various cause have been put forward ,cost -push adn structuralist theories of inflation have been put forward to analyse the problem of inflation is an important issue of macroeconomics.
info educaiton macroeconomics
by santosh
INFLATION OR RISING GENERAL PRICE LEVEL :
Another macroeconomics issues is to explain the problem of inflation ,inflation has been a major problem faced by both the developed and developing countries in the last fifty years ,classified economists thought that it is the quantity of money in the economy that determines the general price level in the economy and ,according to them,rate of inflation depends on the growth of money supply in the economy ,keynes critisied the 'quantity theory of money'and showed that expansion in money supply did not always lead to inflation or rise in price level ,keynes who before the second world war explained that involuntary enemployment and depression were due to the deficiency of aggregate demadn ,during the war period when prices rose very high explained in a booklet'how to pay for war' that just as unemployment and depression were caused by the deficiency of aggregate demand ,inflation was due to the exvessive aggregate demand,thus ,keynes put forward that is now called demand -pull theory of inflation ,after keynes ,theory of inflation has been further developed and many theories of inflation depeding upon various cause have been put forward ,cost -push adn structuralist theories of inflation have been put forward to analyse the problem of inflation is an important issue of macroeconomics.
info educaiton macroeconomics
by santosh
MAJOR ISSUSES IN MACROECONOMICS
MAJOR ISSUSES IN MACROECONOMICS
Employment and unemployment .
The ist major issue in macroeconomics is to explain what determines the level of employment and national income in an economy and there fore what causes involunary unemployment ,why is level of national income and employment very low in times of derpression as in 1930s in various capitalist countreies of the world.this will explain the cause of huge enemployment that emerged in these countries .as metnioned above classical economists denioed that there could be unemployment of labour and other resourcs for a long time ,they thought that with changes in wages and prices ,unemployment would be automatically removed and full employment established ,but this did not appear to be so at the time of depression in the thirties and after ,keynes explained that level of employment and national income is determined by aggregate demand and aggregate supply with aggregate supply curve remainning unchanged in the short run ,it is the deficiency in aggregate demand that cause underemployment equilibrium with the appearance of unemployment ,according to him ,it is the chages in private investment that causes fluctuations in aggregate demand and is there fore, resposible for the problesms of cyclical unemployment ,we will explain keynes's theory of employment and income and its various aspects in detail in the subsequent chapters.
info education
by santosh
Employment and unemployment .
The ist major issue in macroeconomics is to explain what determines the level of employment and national income in an economy and there fore what causes involunary unemployment ,why is level of national income and employment very low in times of derpression as in 1930s in various capitalist countreies of the world.this will explain the cause of huge enemployment that emerged in these countries .as metnioned above classical economists denioed that there could be unemployment of labour and other resourcs for a long time ,they thought that with changes in wages and prices ,unemployment would be automatically removed and full employment established ,but this did not appear to be so at the time of depression in the thirties and after ,keynes explained that level of employment and national income is determined by aggregate demand and aggregate supply with aggregate supply curve remainning unchanged in the short run ,it is the deficiency in aggregate demand that cause underemployment equilibrium with the appearance of unemployment ,according to him ,it is the chages in private investment that causes fluctuations in aggregate demand and is there fore, resposible for the problesms of cyclical unemployment ,we will explain keynes's theory of employment and income and its various aspects in detail in the subsequent chapters.
info education
by santosh
CLASSICAL MENU
FRENCH CLASSICAL MENU:
COURSE FRENCH / ENGLISH
1 HORS D' OEUVRE / APPETIZER,STARTER,small titbit predinner titbit
2 POTAGE /SOUPE / SOUP
3 FARINEAUX/PATES / PASTA
4 OEUF / EGG
5 POISSON / FISH
6 ENTREE' /IST MEAT DISHES
7 RELEVE /2ND MEAT DISHES
8 SORBET /SHERBERT/JUICE
9 VOLAILLE /POULTRY
10 LE'GUME / VEGETABLE
11 ENTREMENT / DESSERT
12 SAVOUREAUX /WATER ICE DISHES
13 FROMAGE /CHEESE
14 FRUITS / FRUITS
15 BOISSON /BEVERAGE
BY EDUCATION FROM SANTOSH TO FOR VEIW FOR GLOBALLY.
COURSE FRENCH / ENGLISH
1 HORS D' OEUVRE / APPETIZER,STARTER,small titbit predinner titbit
2 POTAGE /SOUPE / SOUP
3 FARINEAUX/PATES / PASTA
4 OEUF / EGG
5 POISSON / FISH
6 ENTREE' /IST MEAT DISHES
7 RELEVE /2ND MEAT DISHES
8 SORBET /SHERBERT/JUICE
9 VOLAILLE /POULTRY
10 LE'GUME / VEGETABLE
11 ENTREMENT / DESSERT
12 SAVOUREAUX /WATER ICE DISHES
13 FROMAGE /CHEESE
14 FRUITS / FRUITS
15 BOISSON /BEVERAGE
BY EDUCATION FROM SANTOSH TO FOR VEIW FOR GLOBALLY.
PLANNING
MENU PLANNING:
MENU planning means to compose a series of dishes for a meal,composing a good menu is an art and it nees areful serlection of dishes for the different course.
MENU
THE menu is the list of what is prepare and what types of food is to be serve.
TYEPS OF MENU:
-A'LA CARTE
-TABLE D'HOTE
-A'LA CARTE;
A' choice is generally more extensive and each dish is prived seperately in A'la carte menu.
ex.
salad de homard 600
cre,me de poulet 150
dinde roti 550
and many more of choice of each.
TABLE D'HOTE:
A choice has fixed ,it should be well planned and balanced ,it s suitable for conference ,meeting banquet,airline ,reailways,shiplines as well as cruse lines ,too.,it has a choice of vegetarians and non veg.
eg.
sauman fume
puree d' epinard
poulet roti
ravioli a' l'italienne
,ravioliin the style of italian>
creme de caramel
th'e au caf'e
fixed price is 3000/-
POINTS TO BE CONSIDERATIES WHEN PLANNING THE MENU.
-TYPES OF MEAL
-TYPES OF ESTABLISHMENT AND LOCATION
-TYPES OF CUSTOMER
-SEASONAL AVAILABILITY OF INGREDIENTS
-OCCASION
-CAPABILITY OF KITCHEN STAFF
- EQUIPMENTS OF THE KITCHEN
-THE BALANCE OF MENU
-REPEATATION OF INGREDIENT
- REPEATATION OF COLOUR
- REPEATATION OF WORD
-AVOID OVERBALANCE OF MENU
-HIGH VALUE
-TEXTURE AND FLAVOUR
-SEASONING
-GARNISHING
-ACCOMPANIMENT
-WORDING OF VALUE
-SELECT LONG WAYS WHICH THE CUSTOMER CAN UNDERSTAND
- IF THE MENU IS IN FRENCH ,GIVE AN ENGLISH TRANSLATION.
-NEVER USE A MIX TURE OF LANGUAGE FOR THE COURSE OF A MENU.
-SPELLING OF THE WORD SHOULD BE CORRECT.
BY PROMOTIONAL ADVICE FOR TO THEM WHO REAL WANT TO PROGRESS.
BY PROMOTED SANTOSH
MENU planning means to compose a series of dishes for a meal,composing a good menu is an art and it nees areful serlection of dishes for the different course.
MENU
THE menu is the list of what is prepare and what types of food is to be serve.
TYEPS OF MENU:
-A'LA CARTE
-TABLE D'HOTE
-A'LA CARTE;
A' choice is generally more extensive and each dish is prived seperately in A'la carte menu.
ex.
salad de homard 600
cre,me de poulet 150
dinde roti 550
and many more of choice of each.
TABLE D'HOTE:
A choice has fixed ,it should be well planned and balanced ,it s suitable for conference ,meeting banquet,airline ,reailways,shiplines as well as cruse lines ,too.,it has a choice of vegetarians and non veg.
eg.
sauman fume
puree d' epinard
poulet roti
ravioli a' l'italienne
,ravioliin the style of italian>
creme de caramel
th'e au caf'e
fixed price is 3000/-
POINTS TO BE CONSIDERATIES WHEN PLANNING THE MENU.
-TYPES OF MEAL
-TYPES OF ESTABLISHMENT AND LOCATION
-TYPES OF CUSTOMER
-SEASONAL AVAILABILITY OF INGREDIENTS
-OCCASION
-CAPABILITY OF KITCHEN STAFF
- EQUIPMENTS OF THE KITCHEN
-THE BALANCE OF MENU
-REPEATATION OF INGREDIENT
- REPEATATION OF COLOUR
- REPEATATION OF WORD
-AVOID OVERBALANCE OF MENU
-HIGH VALUE
-TEXTURE AND FLAVOUR
-SEASONING
-GARNISHING
-ACCOMPANIMENT
-WORDING OF VALUE
-SELECT LONG WAYS WHICH THE CUSTOMER CAN UNDERSTAND
- IF THE MENU IS IN FRENCH ,GIVE AN ENGLISH TRANSLATION.
-NEVER USE A MIX TURE OF LANGUAGE FOR THE COURSE OF A MENU.
-SPELLING OF THE WORD SHOULD BE CORRECT.
BY PROMOTIONAL ADVICE FOR TO THEM WHO REAL WANT TO PROGRESS.
BY PROMOTED SANTOSH
COST CONTROL
COST CONTROL:
TO know ist how much money has been received and 2nd how much it has to take that money.
RULES REGARDING COST CONTROL:
-ALL PURCHASES MUST BE CONTROLLED
-PROPER RECEIVING AND ISSUING
-OVER PRODUCTION OF FOOD MUST BE CHECKED AND PRODUCTION CONTROLLED.
-RE-USE IN THE BEST WAY.
-AN EFFICIENT SYSTEM OF CASH CONTROL.
-SALES OF ANY KIND ,CHECKED WITH CASH RECEIPTS.
-TOTAL DAILY WAGES MUST BE CONTROLLED.
COST CATEGORIES :
COSTING FALLS ON 3 CATEGORIES:
-LABOUR ,WAGE,SALARY
-COST OF FOOD
-COST OF OVER HEAD.
IST AID: ADVICE BY SANTOSH
-CUT INJURY
-BURNS
-SCALDS
-FOODS POISONING
-CHEMICAL POISONING
-BITES
-FAINTING
-FRACTURE
-SPRAINS
BY RESEARCH ABLE SECTORS OF SANTOSH
TO know ist how much money has been received and 2nd how much it has to take that money.
RULES REGARDING COST CONTROL:
-ALL PURCHASES MUST BE CONTROLLED
-PROPER RECEIVING AND ISSUING
-OVER PRODUCTION OF FOOD MUST BE CHECKED AND PRODUCTION CONTROLLED.
-RE-USE IN THE BEST WAY.
-AN EFFICIENT SYSTEM OF CASH CONTROL.
-SALES OF ANY KIND ,CHECKED WITH CASH RECEIPTS.
-TOTAL DAILY WAGES MUST BE CONTROLLED.
COST CATEGORIES :
COSTING FALLS ON 3 CATEGORIES:
-LABOUR ,WAGE,SALARY
-COST OF FOOD
-COST OF OVER HEAD.
IST AID: ADVICE BY SANTOSH
-CUT INJURY
-BURNS
-SCALDS
-FOODS POISONING
-CHEMICAL POISONING
-BITES
-FAINTING
-FRACTURE
-SPRAINS
BY RESEARCH ABLE SECTORS OF SANTOSH
PEST CONTROL
PEST CONTROL
PEST CAUSE ENORMOUS AMOUNT OF DAMAGE AND COST TO FOOD BUSINESS AND ARE OFTEN THE CAUSE SERIOUS FOOD POISONING INCIDENTS MANY DIFFERENT SPECIES ARE ATTRACTED TO FOOD.
TYPES OF PEST:
-RODENTS-RAT,MOUSE,MANGOOISE,RABBIT,AQUAIRAL ETC.
-FLICS-COCKROACH,HOUSE FLIES,MOSQUITO,WASP ETC.
-INSECTS-FLOUR MITE,LICE,BETTLE,WEEVIL ETC.
-BIRDS-PIGEON,CRAW,SPARROW,PARROT,DORE ETC.
-DOGS/CATS -ALL DOMESTIC SWILD VARIETIES.
SIGN OF PEST:
-RODENTS-BLACK GREASY STAINS ON WALL ,MARKING THE WAY THEY MOVE AROUND THE AREAS ,GHAWINGAT FOOD OR WOOD ,BAD ODOUR
-FLICS-DEAD OR ALIVE BODY LYING AROUND ,BROWN STAINS ON FLOOR ,LARVAE IN DARK CORNER.
-INSECTS-PRINTSIN FLOUR ,FOUND ON DIRTY PLACE.
-BIRDS-DROPPING,DAMAGE,TO PACKAGE,LOOSE FEATHER
-DOGS/CATS-SMALL,DROPPING ,RUBBISH STREWN AROUND WASTE AREAS.
PREVENTION OF PEST:
-SEAL ANY OPENING INTO THE BUILDINGS.
-RODENTS PROOF AND FLY SCREEN AN DOORS AND WINDOWS AND KEEP THEM CLOSED.
-CLEAN THE WASTE AREAS AND REMOVE RUBBISH REGULARLY.
-KEEP WASTE BINS LIDDED.
-KEEP DRAINS CLEAN AND CORRECTLY COVERED.
-KEEP STORES WELL LID,STOCK ,HELD IN TIGHT LIDDED,CONTAINERS ,STORED OFF THE GROUND THE WALLS.
-CLEAN ALL AREAS REGULARLY.
-CLEAN UP ANY SPILLS IMMEDIATELY.
BY SERVICING INFO IFO SANTOSH
PEST CAUSE ENORMOUS AMOUNT OF DAMAGE AND COST TO FOOD BUSINESS AND ARE OFTEN THE CAUSE SERIOUS FOOD POISONING INCIDENTS MANY DIFFERENT SPECIES ARE ATTRACTED TO FOOD.
TYPES OF PEST:
-RODENTS-RAT,MOUSE,MANGOOISE,RABBIT,AQUAIRAL ETC.
-FLICS-COCKROACH,HOUSE FLIES,MOSQUITO,WASP ETC.
-INSECTS-FLOUR MITE,LICE,BETTLE,WEEVIL ETC.
-BIRDS-PIGEON,CRAW,SPARROW,PARROT,DORE ETC.
-DOGS/CATS -ALL DOMESTIC SWILD VARIETIES.
SIGN OF PEST:
-RODENTS-BLACK GREASY STAINS ON WALL ,MARKING THE WAY THEY MOVE AROUND THE AREAS ,GHAWINGAT FOOD OR WOOD ,BAD ODOUR
-FLICS-DEAD OR ALIVE BODY LYING AROUND ,BROWN STAINS ON FLOOR ,LARVAE IN DARK CORNER.
-INSECTS-PRINTS
-BIRDS-DROPPING,DAMAGE,TO PACKAGE,LOOSE FEATHER
-DOGS/CATS-SMALL,DROPPING ,RUBBISH STREWN AROUND WASTE AREAS.
PREVENTION OF PEST:
-SEAL ANY OPENING INTO THE BUILDINGS.
-RODENTS PROOF AND FLY SCREEN AN DOORS AND WINDOWS AND KEEP THEM CLOSED.
-CLEAN THE WASTE AREAS AND REMOVE RUBBISH REGULARLY.
-KEEP WASTE BINS LIDDED.
-KEEP DRAINS CLEAN AND CORRECTLY COVERED.
-KEEP STORES WELL LID,STOCK ,HELD IN TIGHT LIDDED,CONTAINERS ,STORED OFF THE GROUND THE WALLS.
-CLEAN ALL AREAS REGULARLY.
-CLEAN UP ANY SPILLS IMMEDIATELY.
BY SERVICING INFO IFO SANTOSH
STORING
STORING:
CYCLE:
KITCHEN-PURCHASING-RECEIVING-STORING-ISSUING-PREPARATION-COOKING-SERVING.
STORAGE POLICIES:
-QUALITY
-ROTATE FOOD STOCK
-STORE FOOD AT PROPER TEMPERATURE
-CLEANNING STORAGE AREA
-PROPER VENTILATION AND AIR CIRCULATION
-SECURITY
-LOCKABLE STORAGE AREA
-PRECIOUS STORAGE
-LIMILTED ACCESS
-SERCURITY DESIGN
-LIGHT AND MONITORING
-RECORD KEEPING
-PERPECTUAL INVENTORY SYSTEM
-PERIODIC INVENTORY SYSTEM
APPROXIMATE TEMPERATURE FOR COMMODITIES
-MAXIMUM TEMPERATURE FOR STORAGE OF ALL PERISHABLE FOOD-7*C
-FRUITSVEGETABLES AND MOST OTHER PERISHABLE FOOD -4*C-10*C
-DAIRY PRODUCT -3*C-5*C
-FISH AND SHELL FISH-1*C-5*C
-FROZEN FOOD-18*C
-MEAT,POULTRY-2*C-5*C
-PREPARED MEAL-2*C-5*C
STORAGE ACCOMODATION:
FOODS ARE DIVIDED INTO TWO GROUP FOR THE PURPOSE OF COKING:
-DRY FOOD:CEREAL,PULES,SUGAR,FLOUR,BEAN,LEGUME BREAD,CAKE,JAM,PICKKLE AND OTHERS,BOTTLED/CANNED/TINNED FOODS.
-PERISHABLE FOOD :MEAT,POULTRY,FISH,GAME VEGETABLE,FRUITS,DAIRY PRODUCT ,NUTS ,FAT ETC.
FROZEN FOOD: FROZEN FOOD ARE DELIVERED ,THEY MUST BE IMMEDIATELY PLACED INTO A FREEZE AT A TEMPERATURE OF -2*C.
-COLD ROOM
-DEEP ROOM
-VEGETABLE ROOM
-CHILL ROOM
-REFRIGERATOR
-TRY STORAGE ROOM ETC.
BY ADVANCE ADVICE FOR TO MOST OF THE WORLD PEOPLE OF FOODS CONSCIOUS.
BY DR. SANTOSH
CYCLE:
KITCHEN-PURCHASING-RECEIVING-STORING-ISSUING-PREPARATION-COOKING-SERVING.
STORAGE POLICIES:
-QUALITY
-ROTATE FOOD STOCK
-STORE FOOD AT PROPER TEMPERATURE
-CLEANNING STORAGE AREA
-PROPER VENTILATION AND AIR CIRCULATION
-SECURITY
-LOCKABLE STORAGE AREA
-PRECIOUS STORAGE
-LIMILTED ACCESS
-SERCURITY DESIGN
-LIGHT AND MONITORING
-RECORD KEEPING
-PERPECTUAL INVENTORY SYSTEM
-PERIODIC INVENTORY SYSTEM
APPROXIMATE TEMPERATURE FOR COMMODITIES
-MAXIMUM TEMPERATURE FOR STORAGE OF ALL PERISHABLE FOOD-7*C
-FRUITS
-DAIRY PRODUCT -3*C-5*C
-FISH AND SHELL FISH-1*C-5*C
-FROZEN FOOD-18*C
-MEAT,POULTRY-2*C-5*C
-PREPARED MEAL-2*C-5*C
STORAGE ACCOMODATION:
FOODS ARE DIVIDED INTO TWO GROUP FOR THE PURPOSE OF COKING:
-DRY FOOD:CEREAL,PULES,SUGAR,FLOUR,BEAN,LEGUME BREAD,CAKE,JAM,PICKKLE AND OTHERS,BOTTLED/CANNED/TINNED FOODS.
-PERISHABLE FOOD :MEAT,POULTRY,FISH,GAME VEGETABLE,FRUITS,DAIRY PRODUCT ,NUTS ,FAT ETC.
FROZEN FOOD: FROZEN FOOD ARE DELIVERED ,THEY MUST BE IMMEDIATELY PLACED INTO A FREEZE AT A TEMPERATURE OF -2*C.
-COLD ROOM
-DEEP ROOM
-VEGETABLE ROOM
-CHILL ROOM
-REFRIGERATOR
-TRY STORAGE ROOM ETC.
BY ADVANCE ADVICE FOR TO MOST OF THE WORLD PEOPLE OF FOODS CONSCIOUS.
BY DR. SANTOSH
FOOD POISONING
FOOD POISONING:
CAUSE OF FOOD POISONING :
-GROWTH OF MICRO ORGANISMS
-MANIFESTATION OF HARMFUL INSECTS
-INAPPROPRIATE TEMPERATURE
-GAIN OF MOISTURE
-LIGHT
-PHYSICAL STRESS OF IN TAKEN
-TIME
-IGNORANCE OF HYGIENE RULE
-CARELESS ABOUT FOOD OR EQUIPMENT.
HOW BACTERIA GROW:
BACTERIA CAN GROW IF THE FOLLOWING THING ARE MADE AVAILABLE ,IF ANY ONE IS ABSENT ,BACTERIA CAN NOT GROW
-FOOD
-TIME
-MOISTURE
-TEMPERATURE
MIN/BACTERIA
1 /1
15 /2
30/4
40/8
6-/HRS/16
PREVENTION OF FOOD POISONING:
-WATER BOILS-100*C-VERY RAPIDLY KILLING
-THROUGH COOKING OR REHEATING THE FOOD -88*C-RAPIDLY KILLING
-WARM FOOD-68*C-SLOWLY KILLING
-VERY HOT SUMMER
NORMAL KITCHEN TEMPERATURE/ROOM TEMP.,BODY TEM.,AIR CONDITION TEMP.-45*C,37*C,20*C>
-VEGETABLE STORE-10*C
-THAWING REFRIGERATOR -5*C-SLOWLY INACTIVE
-STORAGE ROOM-0*C-RAPIDLY INACTIVE
-DEEP FREEZE /ROOM -18*C-VERY RAPIDLY INACTIVE
BY CREATION FOR HEALTH EDUCATION GLOBALLY
BY DR.SANTOSH
CAUSE OF FOOD POISONING :
-GROWTH OF MICRO ORGANISMS
-MANIFESTATION OF HARMFUL INSECTS
-INAPPROPRIATE TEMPERATURE
-GAIN OF MOISTURE
-LIGHT
-PHYSICAL STRESS OF IN TAKEN
-TIME
-IGNORANCE OF HYGIENE RULE
-CARELESS ABOUT FOOD OR EQUIPMENT.
HOW BACTERIA GROW:
BACTERIA CAN GROW IF THE FOLLOWING THING ARE MADE AVAILABLE ,IF ANY ONE IS ABSENT ,BACTERIA CAN NOT GROW
-FOOD
-TIME
-MOISTURE
-TEMPERATURE
MIN/BACTERIA
1 /1
15 /2
30/4
40/8
6-/HRS/16
PREVENTION OF FOOD POISONING:
-WATER BOILS-100*C-VERY RAPIDLY KILLING
-THROUGH COOKING OR REHEATING THE FOOD -88*C-RAPIDLY KILLING
-WARM FOOD-68*C-SLOWLY KILLING
-VERY HOT SUMMER
NORMAL KITCHEN TEMPERATURE/ROOM TEMP.,BODY TEM.,AIR CONDITION TEMP.-45*C,37*C,20*C>
-VEGETABLE STORE-10*C
-THAWING REFRIGERATOR -5*C-SLOWLY INACTIVE
-STORAGE ROOM-0*C-RAPIDLY INACTIVE
-DEEP FREEZE /ROOM -18*C-VERY RAPIDLY INACTIVE
BY CREATION FOR HEALTH EDUCATION GLOBALLY
BY DR.SANTOSH
BREAKFAST
BREAKFAST:
Breakfast means'breaking the fast in the morning' this is the first meal of the day ,the service is very important cause the waiter will have to create flavor impression on the guest to increase the appetite ,the service should be quick.
Breakfast is more profitable menu in any restaurant ,it includes the service of continental,English,American and Indian breakfast ,this may be from a'la carte'table d'hote or a buffet breakfast.
types of breakfast
-continental b/f
-English b/f
CONTINENTAL BREAKFAST:
-CAFE'SIMPLE
-CAFE 'COMPLETE
CAFE'SIMPLE:Here the guest requires the beveragewith nothing to eat.
CAFE'COMPLETE:Here the guest requires the beveragewith some thing to eat like croissant muffin ,briochee,danish pastry ,plain or toast bread with pressves and juice.
juice
cereal
hot/cold milk
bread/rolls
pancake
tea/coffee
ENGLISH BREAKFAST:This is moreeelaborate meal and requires more preparation in the kitchen before service.
A full English b/f may consist from 2-8 courses.
1 cereal
2 bread/rolls with preserves
3pancake with honey ,peanut butter,jam
4egg -boiled ,poached ,fried,omlette,scrambed with accompaniment
5meat-steak item
6fish-tinned/smoked
7juice
8fruit
tea /coffee
others .
AMERICAN B/F
-JUICE
-CEREAL
-HOT /COLD MILK
-BREAD ROLLS
-EGG
-PANCAKE
-TEA/COFFEE
INDIAN B/F
-LASSI
-PORI BHAJI,SAMOSSA,PARATHA,CUTLET,PAKODA,PAOBHAJI
-
NORTH INDIAN
-IDLI SAMBER,DOSA SAMBER,HPPAMA
SOUTH INDIAN
TEA/COFFEE
TEA OF MEAL
-BREAKFAST
-BRUNCH
-LUNCH
-AFTERNOON TEA
-HIGH TEA
-SUPPER
-DINNER
-MID NIGHT SNACKS
BY MENU OF SANTOSH
Breakfast means'breaking the fast in the morning' this is the first meal of the day ,the service is very important cause the waiter will have to create flavor impression on the guest to increase the appetite ,the service should be quick.
Breakfast is more profitable menu in any restaurant ,it includes the service of continental,English,American and Indian breakfast ,this may be from a'la carte'table d'hote or a buffet breakfast.
types of breakfast
-continental b/f
-English b/f
CONTINENTAL BREAKFAST:
-CAFE'SIMPLE
-CAFE 'COMPLETE
CAFE'SIMPLE:Here the guest requires the beverage
CAFE'COMPLETE:Here the guest requires the beverage
juice
cereal
hot/cold milk
bread/rolls
pancake
tea/coffee
ENGLISH BREAKFAST:This is moreeelaborate meal and requires more preparation in the kitchen before service.
A full English b/f may consist from 2-8 courses.
1 cereal
2 bread/rolls with preserves
3pancake with honey ,peanut butter,jam
4egg -boiled ,poached ,fried,omlette,scrambed with accompaniment
5meat-steak item
6fish-tinned/smoked
7juice
8fruit
tea /coffee
others .
AMERICAN B/F
-JUICE
-CEREAL
-HOT /COLD MILK
-BREAD ROLLS
-EGG
-PANCAKE
-TEA/COFFEE
INDIAN B/F
-LASSI
-PORI BHAJI,SAMOSSA,PARATHA,CUTLET,PAKODA,PAOBHAJI
-
NORTH INDIAN
-IDLI SAMBER,DOSA SAMBER,HPPAMA
SOUTH INDIAN
TEA/COFFEE
TEA OF MEAL
-BREAKFAST
-BRUNCH
-LUNCH
-AFTERNOON TEA
-HIGH TEA
-SUPPER
-DINNER
-MID NIGHT SNACKS
BY MENU OF SANTOSH
SANDWICH
SANDWICH:
Sandwich derive their name from 'earl of sandwich' england ,who required snack while involved in a game of cards.
This simple idea of dressing food between two sliced of bread has developed to include many styles of presentation.
sandwiches are one of the most varied types of food produced,they may be made from every kind of bread ,fresh or toasted in a variety of shapes and with an almost endless assortment of fillings.
TYPES OF BREAD:
-WHITE BREAD
-BROWN BREAD
-WHOLE MEAL BREAD
-FRENCH BREAD
-RYE
-ROLL
-CARAWAG SEED BREAD
TYPES OF SPREAD:
-BUTTER
-CREAM
-MARGARINE
-MUSTARD PASTE
-PEANUT BUTTER
-MAYONNAISE ETC.
COMBINATION OF FILLINGS.
-FISH AND LETTUCE
-CHEESE AND TOMATO
-EGG AND CUCUMBER
-ROAST BEAF AND APPLE SAUCE
-ROAST PORK AND APPLE SAUCE
-HAM AND ONION OR APPLE
-TUNA FISH AND CUCUMBER ETC.
GENERAL RULES FOR MAKING SANDWICH:
-PREPARE BREAD
-SPREAD WITH SOFTEN BUTTER,MAYONANNAISE ETC.
-PUT A PIECE OF LETTUCE
-SPREAD FILLINGS
-PLACE SECARD SLICE ON TOP OF FILLING.PRESS SLIGHTLY.
-TRIM EDGE OR SIDE CRUST IF NECESSARY
-CUT AND GARNISH
-PUT ACCOMPANIMENT AND SERVE.
TYPES OF SANDWICH:
1TOASTED SANDWICH:TOASTED BREAD <2pcs>
-FILLING-SCRAMBLED EGG,HAM/BACON,FRIED EGG ,CHICKEN,CHEESE
2CLUB SANDWICH:TOASTED BREAD <3pcs>
-FILLING-LETTUCE,VEGETABLE,CHICKEN,CHEESE ,EGG,HAM/BACON
3BOOK MAKER SANDWICH:THIS IS AN UNDER DONE MINUTE BETWEEN TWO SLICED OF HOT BUTTER BREAD.
4DOUBLE DECBER SANDWICH:TOASTED OR UNTOASTED BREAD USING THREE SLICES WITH TWO SEPARATE FILLINGS.
5TRIPLE DECKER SANDWICH:TOASTED OR UNTOASTED BREAD USING FOUR SLICES WITH THREE SEPARATE FILLINGS.
6 OPEN SAND WICH:THIS IS PREPARED FROM A BUTTERED SLICE OF ANY SPREAD GARNISHED WITH ANY TYPES OF MEAT ,POULTRY ,FISH ,EGG,VEGETABLES,FRUIT,SALAD,DAIRY PRODUCT ETC.
BY SANTOSH
Sandwich derive their name from 'earl of sandwich' england ,who required snack while involved in a game of cards.
This simple idea of dressing food between two sliced of bread has developed to include many styles of presentation.
sandwiches are one of the most varied types of food produced,they may be made from every kind of bread ,fresh or toasted in a variety of shapes and with an almost endless assortment of fillings.
TYPES OF BREAD:
-WHITE BREAD
-BROWN BREAD
-WHOLE MEAL BREAD
-FRENCH BREAD
-RYE
-ROLL
-CARAWAG SEED BREAD
TYPES OF SPREAD:
-BUTTER
-CREAM
-MARGARINE
-MUSTARD PASTE
-PEANUT BUTTER
-MAYONNAISE ETC.
COMBINATION OF FILLINGS.
-FISH AND LETTUCE
-CHEESE AND TOMATO
-EGG AND CUCUMBER
-ROAST BEAF AND APPLE SAUCE
-ROAST PORK AND APPLE SAUCE
-HAM AND ONION OR APPLE
-TUNA FISH AND CUCUMBER ETC.
GENERAL RULES FOR MAKING SANDWICH:
-PREPARE BREAD
-SPREAD WITH SOFTEN BUTTER,MAYONANNAISE ETC.
-PUT A PIECE OF LETTUCE
-SPREAD FILLINGS
-PLACE SECARD SLICE ON TOP OF FILLING.PRESS SLIGHTLY.
-TRIM EDGE OR SIDE CRUST IF NECESSARY
-CUT AND GARNISH
-PUT ACCOMPANIMENT AND SERVE.
TYPES OF SANDWICH:
1TOASTED SANDWICH:TOASTED BREAD <2pcs>
-FILLING-SCRAMBLED EGG,HAM/BACON,FRIED EGG ,CHICKEN,CHEESE
2CLUB SANDWICH:TOASTED BREAD <3pcs>
-FILLING-LETTUCE,VEGETABLE,CHICKEN,CHEESE ,EGG,HAM/BACON
3BOOK MAKER SANDWICH:THIS IS AN UNDER DONE MINUTE BETWEEN TWO SLICED OF HOT BUTTER BREAD.
4DOUBLE DECBER SANDWICH:TOASTED OR UNTOASTED BREAD USING THREE SLICES WITH TWO SEPARATE FILLINGS.
5TRIPLE DECKER SANDWICH:TOASTED OR UNTOASTED BREAD USING FOUR SLICES WITH THREE SEPARATE FILLINGS.
6 OPEN SAND WICH:THIS IS PREPARED FROM A BUTTERED SLICE OF ANY SPREAD GARNISHED WITH ANY TYPES OF MEAT ,POULTRY ,FISH ,EGG,VEGETABLES,FRUIT,SALAD,DAIRY PRODUCT ETC.
BY SANTOSH
compound salad info
some ex. of compound salad:
salad -ingredient -dressing
-russian-carrot,french bean,potato,turnip copt,apple,pineapple,cheese,egg -m.
-coleslaw-carrot,cabbage,copt,lettuce,tomato,capsicum,onion -m./v.
-tomato-tomato,onion,parsley -v./salad
-charming lady-chicken,melon,tomato,orange,garnished with julienne of pimento-tomato and orange flavoured m.
-chicken hawali-chicken,pineapple,garnished with red cherry -m.
-pariseinne-lobster,aspic,vegetable salad,lettuce herb -m.
-fish mayonnaise-poached fish,tomato,garnished with parsley -m.
-hollan daise-smoked salmon,potato ,onion,garnished with onion ring and cavier-lemon dr
-caeser-anchovy,lettuce,garlic,garlic cruton,egg yolk,peas,celery,pasmesan cheese-v.
-continental -cray fish ,egg,anchovy,olive ,tuna,lettuce,aspic -m.
-seafood /shell fish-any types of sea food ,shell fish with pineapple/orange,herb-m./cocktail sauce.
-tuna fish-tuna fish ,lemon juice,garnished with julienne beetroot -m./v.
by santosh
salad -ingredient -dressing
-russian-carrot,french bean,potato,turnip copt,apple,pineapple,cheese,egg -m.
-coleslaw-carrot,cabbage,copt,lettuce,tomato,capsicum,onion -m./v.
-tomato-tomato,onion,parsley -v./salad
-charming lady-chicken,melon,tomato,orange,garnished with julienne of pimento-tomato and orange flavoured m.
-chicken hawali-chicken,pineapple,garnished with red cherry -m.
-pariseinne-lobster,aspic,vegetable salad,lettuce herb -m.
-fish mayonnaise-poached fish,tomato,garnished with parsley -m.
-hollan daise-smoked salmon,potato ,onion,garnished with onion ring and cavier-lemon dr
-caeser-anchovy,lettuce,garlic,garlic cruton,egg yolk,peas,celery,pasmesan cheese-v.
-continental -cray fish ,egg,anchovy,olive ,tuna,lettuce,aspic -m.
-seafood /shell fish-any types of sea food ,shell fish with pineapple/orange,herb-m./cocktail sauce.
-tuna fish-tuna fish ,lemon juice,garnished with julienne beetroot -m./v.
by santosh
LINK REFER.SANTOSH
