Essay --

Jerusalem is the beholder of a violent, yet religious, past. It is the holy center for three of the world’s major religions: Christianity, Judaism, and Islam. It was the center for many battles and the motivation for the Crusades. The Crusades were the cause for much blood shed and marked the beginning of a long war between Islam and Christianity. However, most of the focus in history of this holy center begins with the Crusades and continues there after, so this is where the essay will be focused: the times and history of Jerusalem before the Crusades. The city of Jerusalem is located in modern day Israel and was established around 4000 BC. The early history of Jerusalem is up to debate between the records kept by the various texts and accounts left by early inhabitants. It was inhabited by the Jebusites for a long period before Abraham, or any other occurrences that gave Jerusalem its early background. It is said to have been ruled by an ally of Abraham, Melchizedek, until King David, around 1000 BC, took over the city and founded it as a homeland for the Jews. This began the first official reign of a religion over the city, for no religious significance nor reign had control over the city. Jerusalem became the capital of King David’s empire, and for a period of time, under his son’s rule, it was a major trade city and was very significant among the surrounding peoples. After King David died in 970 BC, his son, Solomon, took over and fabricated the first Temple in this holy city run by the Jewish people and functioning upon their beliefs. This temple became known as the great temple as it was added upon over multiple years by varying skilled architects. Solomon’s rule brought the city success, but after his death Davidic ruler... ...hich triggered the Roman decision to rebuild Jerusalem as a non- Jewish Roman territory. It remained a regular territory with no religious rule until the Byzantines conquered it in 330 A.D. and instated it as a Christian city. The Jewish people weren’t allowed to live within the city. About 300 years later, the Persians took over the city from the Byzantines and it was ruled by these pre-Islamic rulers until 629 A.D. The Byzantines took back over, but only began to rebuild the once again Christian city when the Caliph Omar invaded Jerusalem and began occupying the city in 638 A.D. This was the beginning of the Crusades. Jerusalem has had a long and horrible history with many different political and religious occupations leading up to the Crusades and even after. Jerusalem is a very important city in human history amongst its various leaders and various occurrences.

Food and beverage Management Essay

I have read and understood the London School of Business and Finance Regulations and Policies relating to academic misconduct. I declare that: This submission is entirely my own original piece of work. It has not been submitted for a previous assessment in LSBF or any other institution. Wherever published, unpublished, printed, electronic or other information sources have been used as a contribution or component of this work, these are explicitly, clearly and individually acknowledged by appropriate use of quotation marks, citations, references and statements in the text. I understand that penalties will be incurred for late submission of work. STUDENT SIGNATURE: Ahonou Rosalie DATE: 21/09/2014 NOTE – Please complete the details below Have you submitted any Reasonable Adjustment Requests? Yes / No Date of submission: TASK 1 Understand different food and beverage production and service systems LO1. 1. 1 The characteristics of food production and food and beverage service systems INTRODUCTION Food production and food and beverage service systems is about an area where menu is planned, raw materials are purchased and received. It is also about Food service where Food and beverage are provided to the guests included a wide range of styles and cuisine types, all alcoholic and non- 1 / 3 alcoholic drinks. To make a successful Food and Beverage Service, you need to develop well interpersonal skills, product knowledge skills to buy raw material. Food and Beverage Production I am going to explain some methods: Traditional Partie Method: the majority of food is buying condiments or raw. It is easy to provide the receipt and store goods, the preparation, cooking, holding and service of food and there are dishwashing facilities as well. That method is good for the staff because the staff can move quickly from their place to the service counter (the distance is short). The communication link-up is necessary for the department and food flow is systematic. There is easy access to raw food materials from storage areas. Centralised Production Method: centralised production methods explain how the separation of the production and service components of the food flow system work or operate by place or time or both. So food that is centrally produced is distributed to the point of the point of service in batches or pre-portioned. It could be transported in a ready-to-eat box or in a ready-to-serve state, for example hot or frozen food. I give some advantages of centralised production methods â€Å"the introduction of a storage stage between production and service allows the production unit to work to maximum efficiency and with a better utilisation of staff and equipment† and â€Å"energy consumption can be reduced by careful scheduling and by a continuous run of single products†. Here is a disadvantage of centralised production method â€Å"hygiene problems or food contamination could have big repercussions than a problem in an individual kitchen. Cook-Freeze Production Methods: the word cook-freeze involves a catering system which is based on the whole cooking of food and followed by quick freezing. That food is stored in a controlled low temperature of -18 degree Celsius or less then is followed by subsequent complete reheating close to the consumer, prior to prompt consumption. The process involves raw food, food storage, pre- preparation, cooking, portioning, blast freezing, cold storage, distribution, regeneration. Cook-Chill Production Methods: it is the same process with Cook-Freeze production. The only different are that the cooking of food is stored in a controlled low temperature, but just above freezing point and then between 0 degree Celsius to +3 degree Celsius. Therefore it has a short shelf life compared to cook-freeze of up to five days including the day of production, distribution time and regeneration. The process involves raw food, cooking, portioning, blast chilling, chill storage, distribution, regeneration. The benefits of Cook-Chill and Cook-Freeze to the employers: there will have a portion control and a reduced waste, the production will be adjusted, the staff time will be fully utilised, no more weekend work and overtime. To the customers: the variety and selection of food will increased, the standards will be maintained with a quality improvement and the services can be maintained at all times even no staff. Sous vide methods: the sous vide system involves the preparation of quality raw foods, pre-cooking when necessary. You put or placed the raw foods into special plastic bags and you vacuum the air from the special plastic bags and then you seal properly the bags. After sealing you steam cooking to pasteurisation temperatures. From then the food product can be served direct to the customers at this stage or can be chilled quickly to +1 degree Celsius to +3 degree Celsius and stored between 0 degree Celsius to +3 degree Celsius for a maximum of twenty-one days. That method increases the potential shelf-life of normal coo-chill in three ways: when you remove the air from the plastic bags the growth of bacteria is restricted. Because the food is cooked at pasteurisation temperatures that helps the destruction of most microorganisms and finally because the food has been sealed within the bags is protected during storage any regeneration from any contamination. Different services of Food and Beverage systems Table d’hote menus: this type of menu contains the popular type dishes and is easier to control because the price has already been fixed for whatever the customer chooses, that setting depend on the main dish chosen. The characteristics of a table d’hote menu are being a restricted menu, offering a small number of courses (three or four), limited choice within each course, fixed selling 2 / 3 price and all the dishes are being ready at a set time. A la carte menus: a la carte menu is a larger menu than a table d’hote menu and offer a variety choice. The menus are listing under the course headings and then the establishment could prepare all the dishes. Those dishes will be prepared to order and each dish will also be priced separately. A la carte menu is more expensive than a table d’hote menu because it contains often the exotic and high cost seasonal foods. Table service: the customer enters in the restaurant and takes seat, he/her makes the order from the menu and the Staff brings it to him/her. After finish dinning the staff clears the table. Sectors where there are food service industry: Bistro, Brasserie, Coffee Shop, First Class Restaurants, Cafeteria, Fast-food outlets and Licensed Bars. For all those sectors, the main aim is to achieve customer satisfaction, for that everything you do should meet the customers’ needs physiologically, economically, socially, psychologically and convenience. The Staff should have knowledge or experience in Food and Beverage service. The restaurant should have service methods and necessary staff skills. They should have a higher level of cleanliness and hygiene; have an idea of value for money or price and also the atmosphere. The staff should know how to make the preparation for service (Mis-en-place), take customer food and beverage order, clean for hygiene, and make the bill. They should control the atmosphere in order to satisfy customers’ needs. 1. 2 The factors that affect recipes and menus for specific systems The restaurant should establish a clear list of menu to inform customers what is available to them. The Staff provides a general presentation of the menu on the course headings that should be attractive, clean, and easy to read for language, price, sales mix with accuracy, show the size and form, layout of the menu, nutritional content, health and eating, and special diets (inform people who are allergic, diabetic, have low cholesterol and low sodium). Also the cultural and religious dietary influences can affect recipes and menus as well. Example Hindus, Jews, Muslims, Sikhs, Roman Catholics, Vegetarians. 1. 3 Comparison of the coast and the staffing implications POWERED BY TCPDF (WWW. TCPDF. ORG).         

Battle of Bennington - American Revolution

Battle of Bennington - American Revolution The Battle of Bennington was fought during the American Revolution (1775-1783).  Part of the Saratoga Campaign, the Battle of Bennington took place on August 16, 1777. Commanders Armies: Americans Brigadier General John StarkColonel Seth Warner2,000 men British Hessian Lieutenant Colonel Friedrich BaumLieutenant Colonel Heinrich von Breymann1,250 men Battle of Bennington - Background During the summer of 1777, British Major General John Burgoyne advanced down the Hudson River valley from Canada with the goal of splitting the rebellious American colonies in two. After winning victories at Fort Ticonderoga, Hubbardton, and Fort Ann, his advance began to slow due to treacherous terrain and harassment from American forces. Running low on supplies, he ordered Lt. Colonel Friedrich Baum to take 800 men to raid the American supply depot at Bennington, VT. Upon leaving Fort Miller, Baum believed there to be only 400 militia guarding Bennington. Battle of Bennington - Scouting the Enemy While en route, he received intelligence that the garrison had been reinforced by 1,500 New Hampshire militiamen under the command of Brigadier General John Stark. Outnumbered, Baum halted his advance at the Walloomsac River and requested additional troops from Fort Miller. In the meantime, his Hessian troops built a small redoubt on the heights overlooking the river. Seeing that he had Baum outnumbered, Stark began to reconnoiter the Hessian position on August 14 and 15. On the afternoon of the 16th, Stark moved his men into position to attack. Battle of Bennington - Stark Strikes Realizing that Baums men were spread thin, Stark ordered his men to envelop the enemys line, while he assaulted the redoubt from the front. Moving to the attack, Starks men were able to quickly rout Baums Loyalist and Native American troops, leaving only the Hessians in the redoubt. Fighting valiantly, the Hessians were able to hold their position until they ran low on powder. Desperate, they launched a saber charge in an attempt to break out. This was defeated with Baum mortally wounded in the process. Trapped by Starks men, the remaining Hessians surrendered. As Starks men were processing their Hessian captives, Baums reinforcements arrived. Seeing that the Americans were vulnerable, Lt. Colonel Heinrich von Breymann and his fresh troops immediately attacked. Stark quickly reformed his lines to meet the new threat. His situation was bolstered by the timely arrival of Colonel Seth Warners Vermont militia, which aided in repulsing von Breymanns assault. Having blunted the Hessian attack, Stark and Warner counterattacked and drove von Breymanns men from the field. Battle of Bennington - Aftermath Impact During the Battle of Bennington, the British Hessians suffered 207 killed and 700 captured to only 40 killed and 30 wounded for the Americans. The victory at Bennington aided in the subsequent American triumph at Saratoga by depriving Burgoynes army of vital supplies and provided a much-needed​ morale boost for the American troops on the northern frontier.