Magical Business Documents

Archive for the ‘Business Culinary’ Category

One summer evening in 2007 I was with my family in a famous restaurant in Giovinazzo, a coastal city north of Bari.Questo restaurant was and still is known for its pizza and pasta dishes for his fish: the night I decided to try the pizza so famous and to tell the truth after you’ve eaten it, I was quite disappointed.

Many of us at the table chose to eat the pizza as I have been rather dissatisfied and since we know the owner, we decided to call and ask him to our table.

What have we found?
The owner told us that afternoon that the heating system, the kitchen had some problems with the result of “ruining” the goodness of pizza dough and then throughout.

A bad day can happen to anyone, this is clear, but I understand how important it is for a company communicate with its customers, particularly given the dissatisfaction expressed by the same clienti.Ho understand that we must not wait for customer complaints in response to a deficiency.

I understand that it is equally important to be ready to respond to the client without waiting to do or even more wrong to wait so long their customers, who expect feedback almost time reale.Ho realized how detrimental to company’s silence before the face of contentment or discontent: after all, customers also expect the company to share their pleasure in having fulfilled an urgent need.

I understand the importance of reputation management for companies, in an era where online discussions forums, comments on blogs flying at the speed of light yet powerful and effective tools we have to talk with those who cite our company, have tried our products and services, have benefited from them, with all those who have criticized.

Introduction
Adopt different ways to save and cooked vegetables and food on methods that help to stop the activity and the growth of harmful bacteria to ensure its suitability for consumption for a certain period retains all characteristics of the flavor and aroma, appearance and nutritional value as well.

Objectives of the project
The project aims to produce vegetables cooked using the latest scientific methods of food processing and packaging to meet the growing demand in local markets, so as to facilitate the task of the consumer in food processing in particular working families.

Productivity
Trends vary Project mismatch tomato sauce – a variety of cooked vegetables – cooked legumes. Productivity of the project is estimated at about 9000 boxes / month which is equivalent to about 2.5 tonnes of vegetables and legumes.

The production line and equipment required
Conducted a series of operations and equipment on vegetables by product type and degree of cooking and processing stages are summarized as follows:

Selection of items suitable for cooking operations.
Laundry – Peel – processing – the preparation, the settlement – Packaging – primary heating – close packaging – heat treatment and sterilization – a sudden cooling – packaging and storage. Read the rest of this entry »