'Spoilage' diaporamas de présentation

Spoilage, Rework, and Scrap

Spoilage, Rework, and Scrap. Chapter 18. Learning Objective 1. Distinguish among spoilage, rework, and scrap. Terminology. Spoilage refers to unacceptable units discarded or sold for reduced prices. Rework is units that are repaired. Scrap is material left over. Learning Objective 2.

1.42k views • 60 slides

Spoilage, Rework, and Scrap

Spoilage, Rework, and Scrap. Chapter 18. Learning Objective 1. Distinguish among spoilage, rework, and scrap. Terminology. Spoilage refers to unacceptable units discarded or sold for reduced prices. Rework is units that are repaired. Scrap is material left over. Learning Objective 2.

1.83k views • 60 slides

MICROBIAL FOOD SPOILAGE

MICROBIAL FOOD SPOILAGE. Dr. Ir. Eni Harmayani, M.Sc. Important Factors in Microbial Food Spoilage. Significance of Microbial Types. Raw and most processed foods normally contain many types of bacteria (the first important component in spoilage due to a shorter generation time),

1.26k views • 38 slides

MICROBIAL FOOD SPOILAGE

MICROBIAL FOOD SPOILAGE. Dr. Ir. Eni Harmayani, M.Sc. Important Factors in Microbial Food Spoilage. Significance of Microbial Types. Raw and most processed foods normally contain many types of bacteria (the first important component in spoilage due to a shorter generation time),

685 views • 38 slides

Food Spoilage

Food Spoilage. What is Food Spoilage. Spoilage is a natural phenomenon. It occurs at varying rates depending on the storage temperature, kind of food involved, kind of microorga- nisms present, packaging materials used, food additives used and method of preservation.

7.05k views • 34 slides

Introduction to the Biology of Spoilage Yeasts and Brettanomyces

Introduction to the Biology of Spoilage Yeasts and Brettanomyces. Linda F. Bisson Department of Viticulture and Enology University of California. Presentation Outline. Introduction to Yeast Spoilage The Biology of Brettanomyces. Introduction to Yeast Spoilage. Types of Yeast Spoilage.

392 views • 25 slides

Relevance of Grain Aeration Valuable Grain Management Tool

471 views • 23 slides

CANNED FOODS

6.92k views • 21 slides

Revenue Management Appendix 14A

Revenue Management Appendix 14A. Revenue Management is the problem of the disappearing inventory. Managers must be flexible to change their predicted sales by market segment as information arrives.

186 views • 6 slides