Arizona State University Food

This Assignment will be completed in three parts. Part one is an essay, part two is the creation of a training tool, and part three is an oral presentation of the training tool.

Imagine you are a food service manager for a new restaurant. You have just hired new kitchen staff and need to train them on various food safety skills.

Part One: Informative Essay

You will write an essay addressing each of these topics. Your essay should be 2-3 pages and use APA formatting and citation style. Refer to APA resources in Academic Tools for assistance:

Discuss why training in the food service environment is important.

Discuss various training methods (OJT, classroom training, technology-based) used in food service.

Discuss various training tools used in food service.

Discuss the circumstances under which you may use one training method over another or in combination with another training method (for example: what if your employees cannot read or do not speak English?)

Part Two: Training Tool

You will design a training tool for your new kitchen staff. Your training tool should clearly establish and sustain the purpose of the training which is to inform the new staff on the prevention of cross contamination. The training tool should take the format of a PowerPoint presentation. Your training tool should include graphics and be creative and informative. Make sure your training tool includes the following:

Definition of cross contamination

Physical and procedural barriers

Maintaining a hygienic environment

Best practices in glove usage and hand washing

How to properly handle raw and ready to eat foods

Physical, biological, and chemical contamination

Your PowerPoint presentation should include the following:

Title and reference slides

Font sizes should be appropriate for presentation (minimum font size of 14 points Times New Roman), and double spaced

Follow the conventions of Standard English (correct grammar, punctuation, and spelling)

A minimum of three references, which can include scholarly electronic resources as well as your text (Wikipedia is not considered an authoritative source)

APA citation style should be followed (refer to APA resources in Academic Tools for assistance).

Part Three: Oral Presentation of Training Tool

You will now create an oral presentation of the training tool created in Part 2. Remember, this is a training for your new kitchen staff. Your oral presentation should clearly establish and sustain the purpose of the training which is to inform the new staff on the prevention of cross contamination.

Record an oral presentation of the training tool created in Part 2 to your new kitchen staff

Create your oral presentation by embedding audio into your PowerPoint presentation. Alternatively you are also welcome to use Screencastify or a direct computer recording (PC or Mac) for the audio portion of your presentation.

Go through each part of the training tool providing oral explanation of all of the required elements from Part 2.

Be sure to exhibit clear enunciation with an academic/professional tone

Follow the conventions of Standard English (correct grammar)

Your oral presentation should focus on appropriate word choice and oral expressiveness and should display exceptional content, organization, and style


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Arizona State University Food

For this assignment you will find an article pertaining to food culture and some sort of change that is occurring today. You must choose a food culture outside of the U.S. You will then write a paper (2 pages minimum; double-spaced) that summarizes the article and discusses the internal and external pressures that are changing the food custom/culture and your conclusions. Please following the rubric to write. You may need to seek out other sources to dig deeper into the topic and answer all the rubric points. All sources must be cited in APA format in both a list at the end of the paper and in the body of the paper.(All sources must in SJSU library

Articles can be found in journals, good-quality magazines, and newspapers. Please use the SJSU library(https://library.sjsu.edu )as your main source for articles.

Here’s an example of internal and external pressures for a fictitious topic/article: You find an article about rising saffron prices in India. External pressures (those outside of the country) might include decreased demand from other countries and global climate changes that have lowered crop yields. Internal pressures (those within the country) might include a decreasing number of saffron growers, civil war, or issues with infrastructure such as destroyed bridges or roads.

A few of you have been curious about topics that students have written about in the past. Here is a sampling from last semester:

-Decline of Thailand’s tapioca production

-Food insecurity in Mexico

-Bolivia’s quinoa farmers

-Brazil’s demand for frozen food

-China’s fruit exports hurt by Covid

-Acculturation issues of South Asians in Europe

-Vietnam’s decline of coffee production

-Food safety pressures in emerging food supply chains – Lebanon

-Increase in export prices of rice in Thailand and Vietnam

-Disruptions of food supply chain in India during Covid

-Direction of Israel’s food industry

-Dietary shift to green food in China

-Influence of urbanization on diets in India

-Fast food and Obesity in Ghana


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