Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach. The world is worrying about a human pandemic arising from the avian flu epidemic that is spreading from the Far East, the implications of which could be as great for the food industry as were the outbreaks of foot and mouth disease and BSE.
This practical and greatly expanded edition by media and public relations veteran Colin Doeg focuses on the communications aspects of dealing with a crisis. It is global in its coverage of the subject, reviewing practices and requirements in countries ranging from the USA and the UK to Australia and New Zealand.
Doeg offers advice ranging from preparing for the unthinkable to the dramatic expansion of the Internet, avoiding being caught off-guard by a situation, the ramifications of product tampering and managing an actual crisis.
Advice is also offered on dealing with extremist organizations and terrorist threats as well as bioterrorism - "a clear and present danger" - and a number of problems facing the food industry, including the practice of selling meat unfit for human consumption and the threat posed by the increasing toxicity of fish due to the rising pollution of the world's oceans.
In a special late chapter - written only three months before publication - the author looks ahead to events which he believes will shape the world of crisis management in the future, including the empowering influence of the Internet during the 2004 Asian Tsunami, the discovery of the illegal dye Sudan 1 (Red) in millions of food products and the fears of a pandemic arising from the spreading outbreak of avian flu.
Examples of typical documents like a crisis plan for a business, a crisis checklist, a press release announcing a product recall, an announcement to employees and a checklist for anyone dealing with a threatening phone call are provided. Also included is a list of sources of information and assistance in the event of a product crisis.
Crisis Management in the Food and Drinks Industry is the only title dealing specifically with this crucial subject in relation to the food industry. As such, it is relevant not only to those in the food industry, but also to marketing and senior management in general in the fields of agriculture, public health and law enforcement.
This is a blank recipe book designed for the avid Asian food appreciator. Whether their favorite dishes come from Thailand, India, Vietnam, China, Korea or Japan, this journal is the perfect place to write down the ingredients & cooking instructions that need to be remembered to recreate a delicious dish.
Presenting a social history of colonial food practices in India, Malaysia and Singapore, this book discusses the contribution that Asian domestic servants made towards the development of this cuisine between 1858 and 1963. Domestic cookbooks, household management manuals, memoirs, diaries and travelogues are used to investigate the culinary practices in the colonial household, as well as in clubs, hill stations, hotels and restaurants.
Challenging accepted ideas about colonial cuisine, the book argues that a distinctive cuisine emerged as a result of negotiation and collaboration between the expatriate British and local people, and included dishes such as curries, mulligatawny, kedgeree, country captain and pish pash. The cuisine evolved over time, with the indigenous servants preparing both local and European foods. The book highlights both the role and representation of domestic servants in the colonies. It is an important contribution for students and scholars of food history and colonial history, as well as Asian Studies.
In order to understand the various strands of general equilibrium theory, why it has taken the forms that it has since the time of Leon Walras, and to appreciate fully a view of the present state of general equilibrium theorizing, it is essential to understand Walras's work and examine its influence. The first section of the book accordingly examines the foundations of Walras's work. These include his philosophical and methodological approach to economic modeling, his views on human nature, and the basic components of his general equilibrium models. The second section examines how the influence of his ideas has been manifested in the theorizing of his successors, surveying the models of theorists such as H. L. Moore, Vilfredo Pareto, Knut Wicksell, Gustav Cassel, Abraham Wald, John von Neumann, J. R. Hicks, Kenneth Arrow, and Gerard Debreu. The treatment also examines recent models of many types in which Walras's influence is explicitly acknowledged.
The purpose of this guide is to help you examine the reasons why you're overeating. It will help you examine the "why" "what" "when" and "how" of your eating. Once you start to see a pattern of feelings connected to overeating, you're able to pin point the root of the reason for overeating. This book is most useful when paired with my book "How I Broke Free From Dieting." It shares examples of common reasons why people overeat and how to change negative coping mechanisms into positive coping mechanisms. Once you identify what is eating you inside it's incredibly helpful to have support. If you're interested in working with me individually, I will provide 24-7 support to examine the feelings at hand that lead to overeating. Use this journal daily to keep on track. If you miss a few days, it's okay. I always want you to be kind to yourself. There is no right or wrong here. All I ask is that you keep trying and always love yourself in the process. If you would like to reach out to me, I am available at www.collinmcshirley.com