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This is a delicate stage that requires a rigorous control of time and temperature to achieve the nal desired effect and ensure the wholesomeness of the product (PonceAlquicira 2005). The aim of heat treatment is microbial destruction and enzyme inactivation. The heat treatment is calculated in order to combine the maximal inactivation of pathogen and spoilage microorganisms for an extended shelf life of the product with minimal effect on the sensory characteristics (Guerrero-Legarreta 2001). Boned hams are canned in special molds that will give the nal shape. Hams can optionally be packaged in special plastic that allows a better water retention (zero water loss) and hygienic storage and distribution. Cooking can be considered as pasteurization, since internal temperature of the ham reaches up to 72 C for 30 to 60 minutes. Cooking is usually performed in hot-water baths. There are two heat transfer mechanisms: convection (heat transfer from the heating medium to the ham surface) and conduction (heat transfer mechanism from the ham surface to the inner areas) (Guerrero-Legarreta 2006). The speed of temperature increase and its control during cooking is important. So, cooking can be operated in three ways (Toldr 2007): (1) heating at a xed temperature where the ham may not reach the wished internal temperature; (2) heating until reaching a determined temperature inside the ham (usually 68 C), but this process may give some excessive heating of the surface of the ham by over-exposure to the heating medium (an example of the heating pro le for this type of cooking is shown in Figure 16.2A);

1. Why do managers of a motel or food service operation need financial statements 2. Of what value is the Uniform System of Accounts 3. What are the differences between a balance sheet and an income statement 4. Briefly describe two limitations of a balance sheet. 5. What is departmental contributory income 6. In a departmental organization, what is the difference between direct expenses and indirect expenses 7. Explain the terms responsibility accounting and differentiate a profit center from a cost center. 8. What is the difference between FIFO and LIFO inventory control 9. State the equation for calculating cost of sales and the net cost of sales. 10. Briefly discuss four types of adjustments that may be necessary to convert cost of sales food, to net cost of sales food. 11. Discuss some specific types of indirect expenses and an appropriate method or methods to allocate them to individual operating departments. 12. Why should a change in the revenue mix among departments have any effect on net income, even if there is no change in total revenue 13. For each of the following balance sheet categories, name three accounts and briefly discuss each one: a. Current assets b. Current liabilities c. Fixed assets

he Web-to-database interface is the best thing to happen to the Web since inline graphics. So many ways exist to connect your Web page to a database that this chapter can t begin to discuss all the options available today. Instead, this chapter discusses how the Web-to-database interface works, what software types are available for this interface, and how they work. Finally, the chapter focuses on four of the technologies that work well.

(9) X (m x m) symmetric, A, B (m x m), det(A) eigenvalues of BA-I :

When you save a named view by using the View Manager, you can add a background. I discussed the View Manager in 8, but here I explain how to add a background. Backgrounds only apply to 3D views. They are not available in AutoCAD LT. You can add a solid, gradient, or image background to a named view. Whenever you display that view, the background appears if the current visual style has backgrounds turned on (the VSBACKGROUNDS system variable). Backgrounds, especially image backgrounds, are usually used in the context of rendering, and I include an exercise on adding a background in 25. To create a view with a background, choose View tab Views panel 3D Navigation drop-down list View Manager. In the View Manager, click the New button to define the new view. At the bottom of the New View/Shot Properties dialog box, choose Solid, Gradient, or Image from the drop-down list.

9321 High-Level Scenarios When developing future scenarios, forces that are both highly uncertain and have a big impact on the viability of business models should be taken into account Two major forces meet both conditions: business growth potential (the possibility for mobile services to take off in the future market); and changes in business logic and industry structures Four different scenarios provide unique combinations of extreme values in these two dimensions The dimensions and the four scenarios derived from them are visualised in Figure 97 In Survival Battle , business growth potential and changes in business logic and industry structures are insigni cant Demand for services is decreasing and companies strive to defend their current position In order to avoid unpro table operations, they look for structural rearrangements and focus on rationalisation Innovativeness is related to survival .

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