due in the next 12hrs

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 just a discussion of 2 pages (IEEE Std 829-2008  )                                                         
Read this standard (provided) and share your comments/insight/opinion/like/dislike with the class.
Standard for Software and System Test Documentation,your opinion and understand of  IEEE STD 829-2008

 
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scin140 week 1 ecological footprint

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Assignment Instructions

Instructions: Please follow these instructions to complete this assignment:

1. Click on the attachment below
2. Save to your computer
3. Carefully read through the document
4. Ask any related question by sending me a message or posting in the open forum
5. Complete the activity following the reading

Assignment: Read the laboratory and complete the activity.

 

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Elements of a contract.

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DUE: 08.22.14 @ 12:00 pm. 

 

Rosalie, a wealthy widow, invited an acquaintance, Jonathan, to her home for dinner. Jonathan accepted the offer and, eager to please her, spent lavishly in preparing for the evening. His purchases included a new blazer, new shoes, and expensive floral arrangement, and champagne. At the appointed time, Jonathan arrived at Rosalie’s house only to find that she had left for the evening. Jonathan wants to sue Rosalie to recover some of these expenses. Can he? Why or why not?

Remember to justify your answer using information from your Reading and be sure to:

  1. Discuss the specific elements of a contract.
  2. Discuss concepts such as the elements of consideration, definiteness of offer, and promissory estoppel.

How would you answer this question? 

 

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Hosp 200 Food And Beverage Management Haccp Plan

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  Instructions

Use decision-making skills and abilities in a variety of managerial, production, and service positions that are typical of the foodservice industry.

Using the linked library reading as a guideline as well as the supplemental reading from week three and your research (Internet, library, or interviews), you will draft a HACCP plan for a menu item using a meat protein [pork, beef, chicken, or seafood] for all stages of the ingredients from receiving to service. If a menu item was presented in the week four assignment that qualifies, you should use that specific menu item.

Library: FOOD INDUSTRY BRIEFING SERIES: HACCP

The plan should include at least one process flow chart starting with receiving ingredients through service to the consumer. The seven principles of HACCP should be reflected in the plan. Once the plan is complete, you will provide an evaluation of the menu item in regard to the degree of difficulty and determine the feasibility of retaining the menu in relation to safety and sanitation requirements and staff or equipment limitations.

You can use MS Word, PowerPoint, Adobe, or Prezi to complete this assignment. The submitted file has to be accessible for grading so verify accessibility prior to submitting. An example format would be to use MS Powerpoint and dedicate one slide per element in the flowchart. If using MS Word, you can provide your flowchart(s) in an Appendix and refer to the appendix in the writing. APA formatted reference entry for sourced book:

Mortimore, S. E., Wallace, C., & Cassianos, C. (2008). Food industry briefing: HACCP. Retrieved from https://ebookcentral-proquest.com.ezproxy2.apus.edu

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