İş Atama Yardımı

Standart bir iş ödevi yazmak çoğu genç için asla kolay bir iş değildir. Görev konusunun, iş türünün ve yönünün iyi anlaşılmasını gerektirir; ödev için mükemmel taslak ve içerik çerçevesini geliştirmenin yanı sıra, ana metni yazma işine başlamanın yanı sıra metnin daha sonraki bir aşamada düzeltmelerini yapmak.

Bu nedenle, iyi fikirler edinmek için sıklıkla profesyonel görev yardımcıları ararlar. İster makalenin çerçevesini almak için yapay zekaya bazı talimatlar yazmak olsun, ister ilgi çekici konulara ulaşmak için ondan yardım istemek olsun. Eşsiz kalitede çözümleri anında geliştirmek için bizi tercih edebilirsiniz.

2. (a) Explain four essentials of a valid contract. (8 marks) (b) Explain two limitations of sales promotion as a marketing strategy. (4 marks) (c) Work measurement seeks to achieve certain objectives Explain four of these objectives. (8 marks) (a)Distinguish between the following sets of costs, giving an example in each case: (i) fixed costs and variable costs; (ii) factory overheads and administrative overheads. (10 marks) (b) Explain five measures that should be taken to enhance the effectiveness of planning in an organization. (10 marks)

I. (a) A group of friends intends to register a private limited company. Explain five documents that they should submit to the Registrar of Companies before their company is registered. (10 marks) (b) Explain five product considerations that a manufacturer should make when choosing a channel of distribution. (10 marks)

86. Time as a food safety control is used to hold a timelemperature control for salety (CS) food at room temperature. It is marked with a start time of 4 p.m. By 8 p.m. it was not sold or served. What should the food handler do with the food? A. . Throw it out B. Serve it immediately. C. Increase heat and serve it. D. Cool and store it immediately 87. A food handler is wearing a diamond ring.What should the manager tell the food handler to do? A. Wash the diamond ring each day before coming to work. B. Do not touch the diamond ring while working C. Take off the diamond ring before starting work. D. Make sure that the diamond ring does not touch food. 88. Which type of dishwasher would have a final rinse temperature of 120^circ F(49^circ C) A. High-temperature maching B. Stationary single-rack, high- semperature machine C. Chemical-sanitizing machine D. Combination high- Comperature/chemical-sanitizing machine Protection Manager Certification Examination 19. Pond-contact surfaces mu lie sanitized A. to remove food residue B. before finsing with clean water C. every a hours when propany rise ments. D. after the surface has been propery cleaned 90. Ice can be safely served to contomers by A. using a property stored score B. scooping the ice with a food great glass C. using the customer cup to score to ice from the machine. D. cleaning the ice machine once a yea

( ) I did not 9. Before placing finely chopped, highly beef on its menu.an operation must A. get a grading stamp from the meat supplier. B. a consumer advisory. C. construct a special prep area in the which co kitchen for this dish only. D. have recently had a health inspection 10. A food handler does not know if a dish contains a specific ingredien to which a customer is allergiC. How should the food handler respond? A. "No one has ever become ill from eating that dish, so I'm sure it's OK." B. "I can't tell you because it's the cook's special recipe." C. "I don't know;let me ask the manager." D. The manager would tell us if it had any problems. It's delicious so I would go ahead and order it." 11. Which physical contaminant could be associated with salmon? A.Cloudy eyes B. Parasites C. Ammonia odor D. Fish bone 12. Food that is honestly presented is A. mixed with food coloring to appear fresher. B. certified by National Sanitation Foundation (NSF) C. held under a bright light to enhance appearance. D. offered in a way that is not misleading. that Itmakes what some clean? A. Legs attached to it B. Floors un demeath it 17. A C. Surfaces that touch the D. Shelves mounted abonit for? 14. Why is . A. Boh a hair restraint? c A. Keep hair away from fond. 18. A ser Hide dirty, oily hair. B. Improve personal c D. Match the food handers was 15. Recommendations for food service level through the regulations are issued at the A. state health code B. FDA Food Code C. HACCP guidelines D. OSHA standards 16. The water temperature in the first sink should be at least compartment of a three-compartment A. 110^circ F(43^circ C) B. 135^circ F(57^circ C). C. 171^circ F(77^circ C) D. 180^circ F(82^circ C)

(C) Hapane Where did you like this class? Company so completely fill in the bubble . which co to A: 20 A. 22 A 23 A 24. A . 26 A. 26. A. so c o 20. A It is DO 30 A 29 A 31 AC 32 A C 33.A. 34 A 35 A 36 A a. Before placing finely chopped highly on its menu, an operation must A. get a grading stamp from the meat supplier B. post a consumer advisory. C. construct a special prep area in the kitchen for this dish only. D. have recently had a health inspection. 10. A food handler does not know if a dish contains a specific ingredien to which a customer is allergiC. How should the food handler respond? A. "No one has ever become ill from eating that dish, so I'm sure it's OK." B. "I can't tell you because it's the cook's special recipe." C. "I don't know; let me ask the manager." D. The manager would tell us if it had any problems. It's delicious so I would go ahead and order it." 11. Which physical contaminant could be associated with salmon? A. Cloudy eyes B. Parasites C. Ammonia odor D. Fish bone 12. Food that is honestly presented is A.mixed with food coloring to appear fresher. B. certified by National Sanitation Foundation (NSF). C. held under a bright light to enhance appearance. D.offered in a way that is not misleading clean? A. attached to it obvious B. Floors u demeath it C. Surfaces D. Shelves mounted abow ton 14. Why is a A. Britism a hair restraint? C. I B. is A. Hide dirty, oily hair. B. Keep hair away from ford C. Improve personal appearents D. Match the food handerswim 15. Recommendations for food service regulations are issued at the fednra level through the A. state health code B. FDA Food Code C. HACCP guidelines D. OSHA standards. 16. The water temperature in the first. compartment of a three-comparties sink should be at least A. 110^circ F(43^circ C). B. 135^circ F(57^circ C) C. 171^circ F(77^circ C). D. 180^circ F(82^circ C) 18. As ervice sink A. first-aid fun washing. B. food prep C. washing utonsils D. cleanin waste 19. The floo racks cleane