Retail Food Establishments : Certified Food Protection Manager

This fact sheet cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program

Establecimientos de Venta de Alimentos al Menudeo: Liste al Gerente de Protección de Alimentos Certificado

This fact sheet, printed in Spanish, cites SC Regulation 61-25 and lists accredited training programs for the Food Protection Manager Certification Program.

Growth of pre-service teachers’ knowledge and teaching ideas about decimals and fractions : The case of Vivi

This paper discussed and analysed the growth of one pre-service teachers’ knowledge about decimals and fractions during a teaching experiment. Evidence of her progress is based on responses to written test and interview questions. This case shows with probing questions and appropriate teaching ideas, it is possible for a pre-service teacher with initially weak and fragmented knowledge about decimals and fractions to develop a meaningful knowledge about decimals and fractions. The stronger conceptual base provided by use of a concrete representation of decimals enabled Vivi to move away from reliance on memorised facts and rules and towards conceptually based explanations of ideas.

Food and beverage management

Abstract and faculty adviser information are not available for this thesis.

Codeship: Financing growth: Case study and Teaching note

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Towards designing privacy-preserving signature-based IDS as a service : a study and practice

With the advent of Cloud Computing, IDS as a service (IDSaaS) has been proposed as an alternative to protect a network (e.g., financial organization) from a wide range of network attacks by offloading the expensive operations such as the process of signature matching to the cloud. The IDSaaS can be roughly classified into two types: signature-based detection and anomaly-based detection. During the packet inspection, no party wants to disclose their own data especially sensitive information to others, even to the cloud provider, for privacy concerns. However, current solutions of IDSaaS have not much discussed this issue. In this work, focus on the signature-based IDSaaS, we begin by designing a promising privacy-preserving intrusion detection mechanism, the main feature of which is that the process of signature matching does not reveal any specific content of network packets by means of a fingerprint-based comparison. We further conduct a study to evaluate this mechanism under a cloud scenario and identify several open problems and issues for designing such a privacy-preserving mechanism for IDSaaS in a practical environment.

Contracted School Food Service: Advantages, Disadvantages, and Political Concerns

Schools have evolved to be providers of education as well as suppliers of ancillary services to the population that they serve. This article examines one of these ancillary services, food service, in order to provide some awareness of the political aspects of the decision-making process in choosing whether or not to contract this service, as well as the pros and cons of the situation.

Stakeholders' Perceptions of Culinary Programs in Ontario Community Colleges

The hospitality industry in Canada is growing. With that growth is a demand for qualified workers to fill available positions within all facets of the hospitality industry, one ofthem being cooks. To meet this labour shortage, community colleges offering culinary arts programs are ramping up to meet the needs of industry to produce workplace-ready graduates. Industry, students, and community colleges are but three of the several stakeholders in culinary arts education. The purpose of this research project was to bring together a cross-section of stakeholders in culinary arts education in Ontario and qualitatively examine the stakeholders' perceptions of how culinary arts programs and the current curriculum are taught at community colleges as mandated by the Ministry of Training, Colleges and Universities (MTCU) in the Culinary Program Standard. A literature review was conducted in support of the research undertaking. Ten stakeholders were interviewed in preliminary and follow-up sessions, after which the data were analyzed using a grounded theory research design. The findings confirmed the existence of a disconnect amongst stakeholders in culinary arts education. Parallel to that was the discovery of the need for balance in several facets of culinary arts education. The discussions, as found in Chapter 5 of this study, addressed the themes of Becoming a Chef, Basics, Entrenchment, Disconnect, and Balance. The 8 recommendations, also found in Chapter 5, which are founded on the research results of this study, will be of interest to stakeholders in culinary education, particularly in the province of Ontario.

Becoming l(IT)erate : pre-service English teachers and ICTs

One of the recommended principles for classroom practice from the Digital Rhetorics Project is ‘Teachers First’, emphasising the need to prioritise the requirements of teachers in learning new technologies and in understanding their relationship to literacy education (Lankshear, Green and Snyder 2000, p. 121). While most of my pre-service English Education students use digital technologies for their own purposes and understand the benefits of doing so, it is not always straightforward regarding how technology can be effectively utilised in their classroom and for what purposes. This article reports work conducted with pre-service English Education teachers in an elective unit that focuses upon digital technologies in secondary classrooms. Using Green’s 3D model of literacy as a way of understanding the complex interrelationships between the cultural, critical and operational aspects of literacy, the students experiment with digital technologies such as mobile phones, wikis and blogs.

Characterizing Poor Performance in For-Profit and Not-for-Profit Food Service Operations

In this article the authors explore the performance-related employee behaviors that are the most troublesome in food service. Four subsegments of food service were surveyed and differences in profit and not-for-profit operations analyzed. Significant differences were found between the two groups, with for-profit operations indicating more severe problems in all but one behavior category.