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Total quality management (TQM), a management technique that helps managers to look at processes used to create products and services with a critical eye on improving those processes, is being practiced in many hotels today. This emphasis on analysis of the delivery of services and products with decision making at the front lines has created a trend in the 1990s. This concept will be discussed in more detail in chapter 11.

net present value figure to be negative if the initial investment exceeds the sum of the individual years present values. If the NPV is negative, the investment should not be undertaken since, assuming the figures are accurate, the investment will not produce the rate of return desired. Finally, the discount rate actually used should be realistic. It is frequently the rate that owners and/or investors expect the company to earn, after taxes, on investments.

Solubilization of organics in water coupled with sulphite autoxidation Water Research 1997; 31: 1767 1775 104 Martin, LR and Good, TW Catalyzed oxidation of sulfur dioxide in solution: the iron-manganese synergism Atmospheric Environment 1991; 25: 2395 2399 105 Grgi , I, Hudnik, V, Bizjak M and Levec, J Aqueous S(IV) oxidation II Synergistic effects of some c metal ions Atmospheric Environment 1992; 26: 571 577 106 Coichev, N, Bal Reddy, K and van Eldik, R The synergistic effect of manganese(II) in the sul teinduced autoxidation of metal ions and complexes in aqueous solution Atmospheric Environment 1992; 26: 2295 2300..

are added to the meat batter and thoroughly mixed in the bowl chopper. Mixing should be suf cient to uniformly distribute ingredients; over-mixing must be avoided. After thorough mixing, the meat batter should be either immediately stuffed or kept under refrigeration and protected from air to enable optimal color development and microbiota stabilization. Stuf ng of the meat batter into natural or synthetic casings is carried out under vacuum, thus preventing abnormal color or avors. The casing diameters (and the sausages) vary considerably; small diameters (35 40 mm) are generally used for spreadable sausages, while sliceable sausages are usually marketed in large-diameter casings. For mold-fermented raw sausages, a small diameter is required to ensure a suf cient oxygen supply for the full development of aroma (Spotti and Berni 2007). Fermentation Stuffed sausages are placed in ripening chambers under controlled temperature, relative humidity (RH), and air speed conditions, depending on the sausage type to be produced. For traditional fermented sausages, natural and less controlled conditions are applied (Lebert et al. 2007). Conditions of fermentation vary in terms of temperature and duration (Tables 22.2 and 22.3). In general, the higher the fermentation temperature, the faster the lactic acid production. In Europe, fermentation may be carried out at relatively high temperatures (18 24 C) for 1 to 2 days for German and Italian dry fermented sausages, while fermentation for 7 days has been reported for Greek, Argentinean, and certain Italian dry sausages. Fermentation at lower temperatures (10 17 C) for approximately one week is usually used for traditional French, Spanish, and Portuguese dry fermented sausages. For semidry sausages, particularly in the United States, temperature is usually raised slowly to over 35 C to

For the Windows version of Internet Explorer 4.0 with the Flash ActiveX control, choose a Window Mode option for transparency, positioning, and layering.This option specifies the ALIGN attribute for the OBJECT, EMBED, and IMG tags. animation. The option sets the WMODE parameter of the OBJECT tag to WINDOW.

Max-Min Fair Allocation UGS rtPS nrtPS BES 41976 42225 25058 19674 41985 42225 25058 19838 6116.72 6153.01 3651.44 2862.95 6118.03 6153.01 3651.44 2890.78 25.42 55.43 59.6 107.22 25.51 49.59 52.96 149.74

9.

Simulations were carried out using Matlab on a laptop equipped with memory 1 GB and Intel U2500CPU. (Kasabov & Song, 2002). 3 (Angelov & Filev, 2004). 4 (Angelov & Lughofer, 2008). 5 Using Matworks . 6 (Angelov & Zhou, 2006). 7 Introduced rst in Angelov (2006).

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