Experiment 11 Lab Assignment Answer Sheet: Chromatography of Food Dyes Name: Pre-Lab: Define the Rf value of a compound The "rf" value is the distance the compound moves relative to the distance the solvent moves. Data and Observations: Record the distance travelled by the sample and the solvent in the table below and calculate the Rf values. Table 1. Color Distance(m Blue1 Blue2 Red3 Red40 Yellow5 Yellow6 33 3 10 22 42 30 .55 .05 .17 .37 .70 .50 m) Rf Solvent 60 Table 2. Kool-Aid®: Grape Kool-Aid®: Strawberry Distance (mm) Red: 5 10 Distance (mm) Blue:17 n/a Rf .08 and .28 .17 Substance Solvent 60 Table 3.
B. Brand name of the FD&C color(s) from the grocery store food = Market Pantry C. The FD&C color(s) making up the grocery store food colorings = Red #40, Blue #1, Yellow #5, Yellow #6. D. The FD&C color(s) making up the Kool-Aid drinks. = Red #40 and Blue #1. E. The FD&C color(s) making up the M&M’s®.
Make sure you make comparisons for the same brand name, packaged differently (e.g. small versus large box). Oil | Mazola Corn Oil40 Oz $3.79 | Mazola Corn Oil64 Oz $7.99 | Sugar | Domino2 lb. $2.19 | Domino5 lb. $4.39 | Flour | Pillsbury All Purpose 2 lb.
An automated ordering system will help with this issue, as well. Having qualified people in positions such as the baker, wine steward and butcher, are essential to the core values of Kudler Fine Foods. Having to pay them, does make the payroll higher, but it is a cost, that this business will have to pay. Having these people is one reason customers shop there, for the advice, and interaction these people provide. Qualified in store experts, is something that sets this business apart from other stores.
However, it is the quality of its customer service which is important. Within retail, customer service should be reliable and very responsive to customer needs. Sainsbury’s ensure that they help customers to the best of their ability and take the required actions if a customer needs help. However, this is very different to that of KFC, they want to ensure that the customer has enjoyed their food, but won’t personally go and visit the table which they are sitting on. This is due to the fact that the store can get very busy and if the fast paced service isn’t consistent then customers will get
1. The data below represent the amount of grams of carbohydrates in a serving of breakfast cereal in a sample of 12 different servings. 11 20 28 33 37 22 21 14 44 25 17 29 a. The arithmetic mean carbohydrates in this sample is ________ grams. b.
Fresh dough is made daily for the pizza, breadsticks, and dessert pizzas. References Jennings, L. (2013, September 9). Papa Murphy’s debuts new restaurant design. Retrieved April 16, 2015, from Nation's Restaurant News: http://nrn.com/fast-casual/papa-murphy-s-debuts-new-restaurant-design News, I. (2013, March 1).
Giving staff better training in any business will improve the service, less mistakes will occur and staff will feel worthwhile. There seems to be no respect for the night managers. This is a big weakness as managers would need respect by other staff to make it work. As there is a lot of food wastage in the business, it is down to all the managers to control. A Change in the staffing and a rota in place would ensure managers have a full overview of what is happening and when.
This saves time significantly in the food, sauce, and oil preparation area, and provides more space to customers who are getting their food prepared. • Add more tables for more people to sit in the empty spots close to the entrance. This will allow having more seating in the restaurant and bring in more customers in busy days. Control & Feedback: • A weekly meeting will be arranged to evaluate how much time it will take for customers to have their food prepared in the new proposed design. • The management will keep Monitoring the restaurants progress and financial costs.
Week 4 Assignment 1: Employee Turnover Hospitality Industry Professor Danika Rainer HTM150 Marcia Dickens February 2, 2013 Employee Turnover The hospitality industry offers a wide spectrum of jobs and careers, down to the waitress at a restaurant. Most jobs at a hotel, restaurant or other establishments are considered part of the hospitality industry. Employee turnover may be quite high because usually the pay is very close to minimum wage and often times, the worker has to depend on reasonable tips in order to make a decent living. The type of a worker in the hospitality industry needs to be patient, resourceful and engaging. Customer service is an essential ingredient in the hospitality industry.