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Hot Food

Transcript: Hot peppers By: Enrique Lopez and Nathaniel Teicher Have you ever had any hot peppers in you life ? Most likely you have not had some on the list . Here's a hint , one of the peppers on this list is one that they serve at school ? Intro Intro Jalapeno The jalapeno originates from Xalapa on the coast of Mexico. It is 5,000 Scoville hot units. That determines how hot the pepper is . Although the jalapeno comes from Xalapa, Mexico it ships to almost every part of the world like the United states of America . The is the pepper that they serve on nacho day at our school. j`alapeno pictures Picture of the jalapeno Carolina reaper The Carolina reaper is one of the hottest peppers in the world . It comes from Rock Hill , South Carolina and it is so specie that it could posibly kill a teen age human . It is the hottest pepper in America . It is also 1,569,300 scoville hot units .The carolina reaper is also in the one chip challange , there is carolina reaper shaving on this hot toritia chip called paqui or the one chip challenge. Carolina reaper picture Picture The Tabasco pepper is a chil pepper. The tabasco pepper comes from Avery Island Louisiana. The Tabsaco pepper has 30,000 to 50,000 scovill heat. The tabasco pepper starts out green and when gets ripe it turns orange then red. Tabasco Pepper Tabasco Pepper Tabasco Pepper pictures Tabsasco Pepper photos Ghost Pepper The Ghost pepper originates from India. The ghost pepper is 400 times hotter than Tabasco hot sauce. The Ghost pepper has 1 million Scoville heat. You can also die from eating the Ghost pepper. Also if you smell it you could go nose blind and if you touch your eye after touching the pepper you can go blind. After eating a Ghost pepper you should drink milk, drink alcohol, ( kids do not do that ) take a teaspoon of sugar, eat chocolate, and chew on a slice of bread. Ghost pepper Ghost pepper pictures Photos of the Ghost pepper

Background Presentation

Transcript: 14th Week Consulting interns can be expensive Time and Money Personal Experience Preliminary Design Stage NFPA 101 and NFPA 13 New and Existing Education, Business, and Mercantile Definition of Project This app would be used to provide interns and recent graduates with an outline of guidelines for how to design and review designs of specific occupancies. With the given time frame, I will be writing the information that will go into the app Begin parametric study: Speak with my mentor and Jason to understand more about what critical variables I could concentrate on for this app. Choose those parameters and begin my study Gather information from NFPA 101 and NFPA 13 for new and existing education, business, and mercantile occupancies. By: Breanne Thompson Next Steps (Continued) Finish preparing for Draft of Analysis Pull together and discuss results of project Draw my conclusions and state future work needed Turn in Final Paper! 10th and 11th Week Turn in my parametric study Begin draft of analysis Map out the process of the app for the key elements 15th Week References Next Steps 7th Week Prepare for Final Presentation Summarize my draft of analysis into presentation Work on how to incorporate a live demonstration for my presentation App Development Background Information 8th-9th Week Continuous Process Objective-C for Apple products Java for Android products 6 months of studying Places to Learn: Codecademy, iOS Dev Center, Android Developers Training Hire App Developer will cost thousands Prepare Final Paper Dive into Shark Tank! 1. 2. 6th Week Background Presentation 12th-13th Week

Background Presentation

Transcript: Real action and accountability Amnesty International Non-state actors/ Rebel Groups?? ...and what about men?? ignoring male rape victims? would rape exist without a man? Weapons of War: Rape UN as an Arena - NGO's - Discussion and dialogue Arena Instrument Actor Critical Thinking Weapons of War: Rape UN as an instrument UNSC Resolution 1820 (2008) UN as an Actor - UN Action Against Sexual Violence in Conflict Weapons of War: Rape Problems with 1820 "Roles and Functions of International Organizations" "Sexual violence, when used as a tactic of war in order to deliberately target civilians or as a part of a widespread or systematic attack against civilian populations, can significantly exacerbate situations of armed conflict and may impede the restoration of international peace and security… effective steps to prevent and respond to such acts of sexual violence can significantly contribute to the maintenance of international peace and security" (UNSC Resolution 1820, p. 2)" Background Presentation- Kristin Mann Weapons of War: Rape Brief Insight - used to manipulate social control - destabilize communities - weaken ethnic groups and identities Examples: - Sudanese Militia - Rwanda Genocide - DRC Critical Thinking Critical Thinking Increased Data Collection by international organizations - determine humanitarian responses - ensures justice and reparation - provides recognition and dignity

Hot Food Express

Transcript: Safety and Sanitation Production Budget Owner and Operator: Chef Zee Baloch Asim Baloch: Financial Operator, FOH Manager, Hiring and Scheduling Manager. Daad: Daytime Kitchen Manager Antonio: Evening Kitchen manager Mrs. Pam: Sous Chef and BOH Manager. 5 Kitchen Workers and 6 Cashiers Conversation with the Owner Currently the restaurant has an Instagram, Facebook and Snapchat to keep customers engaged. The restaurant has no specific customer type. They see a large amount of people for lunch. They also have contracts with Waitr and 237 Kitchen Staff required to wear clean and proper uniform. Hair restrained at all times Hands washed and dried the use of gloves Closed toe non skid shoes Chef Coat provided by Chef Zee Bottoms of choice. Safety and Sanitation Production Hot Food Express By: Alana Parker and Morgan Scott Menu and Marketing Labor and Service Front of the House Staff required to Must wash hands before returning to work Clean work uniform required Uniform is a black top and any bottoms Closed toe shoe recommended but not required What were your main start-up problems? What problems did you have after a year in business? In the beginning it was making sure people knew we existed. Problems have to have been the location. I was lucky enough be successful and be able to move. If you knew then what you know now, what would you have done differently? Not a thing. I believe I was quite lucky with my start up process. Including employee selections. Majority of my cooks have been with me from the very beginning . What kind of markup/margins/gross profit should I expect during my start up year? Could not give me exact numbers. Just said, "be prepared to spend more thank you will see." What kind of computer and POS equipment do you use? Why? HFE uses the Aloho System Are there any special problems in the restaurant business I should look out for? Growing Trends. He says keeping up with the "new" thing. People change what they want to see in a business daily. Such as gluten free lifestyles and healthier choices. You have to be prepared to adapt. What do you like best about being in the business? "The people." I love my line of work. Being able to mix food and music and make others happy is the best treat. How did you get started in the business? It started a long time ago watching my mother cook. But my love for fusion cusine came form a vietnamese woman, I would do dishes for her while i was in college. She would return by giving me free food. Soon after she taught me her secrets. I added my own touches and flare to create my menu items. How would you describe your management style? Pretty relaxed I feel. I like to teach. If you respect your employee they will respect you and your vision. "Asim did not want to give all of the financial information so he ball parked numbers." Labor: managers salaries about 10% Food and Beverage: Ranges between 30-33% Facility: Ranges between 7-10% (routine maintenance) Catering: there is currently no catering budget in place. although they do cater. FOH cont' BOH Currently there is no training policy in place. The oldest employee trains all of the new employees. FOH 3013 Cameron Street Lafayette, La 70506 337-235-7874 Layout and Design

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