EOC: Week 3 Greatest Restaurant experiance

There are very few times one can say that they have had the greatest or grandest moment in their life, however there are places where the environment or the actual experience of being in that location is so great it lays within our memories forever. For me one such moment occurred while I lived in Iceland. Every summer during the week of the solstice in the city of Hafnarfjörður at a place called the Viking village, “The Viking Village is small and personal family business in the restaurant and hotel business. It is located in Hafnarfjörður  a lovely town by the sea and our facilities have ocean front views” (http://fjorukrain.is/en/about-us-3/), they celebrate by recreating what life was like during the time of the first settlers of Iceland called Viking Festival in English. (at least they did while I lived there). While visiting the festival my family went to the restaurant that is located just adjacent to the festival called Fjörugarðurinn, here the food was prepared and presented to the best recreated style of the first settlers, one of the items on the menu is Íslandsdiskur höfðingjans með hákarli, harðfisk, síld, rúgbrauði og súrmat (Þorramatur) (http://fjorukrain.is/matsedill/) which translated is Viking starter with shark, dried haddock, herring, ray bread, assorted whey pickled food (Thorri food) and taste of Black death. On top of the recreated foods they had minstrels sining traditional Icelandic songs and telling traditional stories. One of the more memorable moments was when one of the people dressed up came to our table and threw his knife into the table in front of my brother and told him he would eat his vegetables. This restaurant experience is also the greatest one for me due to the fact that when I asked how they made the food they had the cook come out and explane hoe some of the more traditional foods where made. 

EOC Week 2: Chapter 2 quiz Question 4

a. The accounting method that shows a higher net profit is Lisa's accrual accounting method; this is due to the fact that it records all amounts of money no matter when they are collected or payed out.

b. The accounting method that  most accurately the amount of cash on hand to pay bills is Laura's cash accounting method, "The major advantage to using a cash accounting system is... simply by looking at the current balance in your checking account you will know how much money you have left to spend."

c. The accounting method that most accurately shows the revenues generated  regardless of when they were paid is Lisa's accrual method, "In an accrual accounting system, revenue is recorded when it is earned, regardless of when it is collected"

d. The Which accounting method which most accurately shows the expenses incurred regardless of when they were paid is Lisa's accrual method, "In an accrual accounting system, and expenses are recorded when they are incurred, regardless of when they are paid."

e. The accounting method most accurately shows actual cash inflows and outflows is Lauras cash method.

f. The accounting method that shows the most accurate reflection of their restaurant’s true profitability is Lauras accrual method.

Week 1 EOC: Quiz 1 Question 3

a. Is it legal?

If the company she works for does not have any form of policy for kickbacks or gifts it would not be illegal to accept it but it may be immorale. "You must also consider whether or not it is permissible within the guidelines established by the company for which you work. In this case, violation of a stated or written company policy may subject you to disciplinary action or even the termination of your employment."

b. Does it hurt anyone?

It is possible that at some level someone is being hurt. The gift of hot dogs is ment for the company not for personal use for Laurie. The hurt that is being incurred can be on the be half of the Restaurant aand the supplier."Discounts, rebates, and free products are the property of the business, not the manager."

c. Am I being honest?

Can she in the future fairly and objectivly look at the bids from other suppliers. If she has a responsibility in which she has to interact with other suplliers can she be objective or would she now have a bias. As well how would accepting the gift of hot dogs reflect on her professional career.

d. Would I care if it happened to me?

If she was thge owner would she like to have one of her employees accept and personally use a gift. if she wouldnt than she should not accept the hot dogs.

e. Would I publicize my action?

Would she like to have her actions show up in the company newsletter, if she would not it would be indicative of the fact that she is doing something wrong.

f. What should be done with the two cases of hot dogs?

The hot dogs should be used for a comapny wide event, or she should inquire with her boss on how to handle the free gift.

Week on EOC: My voice

In the English world there is an old adage along the lines of, “If you can’t stand the heat of the kitchen; Get out!” While in the culinary industry the heat of a professional kitchen is higher than a home one; there are so many other factors that influence the industry and how well you do in it. As a culinary professional I can say that this industry is a very hard one to work in. While a viewer from the outside my say that the work done in this industry is relatively easy, it is not. This industry is rough and merciless. As I continue to adapt and climb the ladder of my industry, I develop more skills that allow me to be successful as well as attain meaningful knowledge. I continually seek out jobs that will challenge me in ways that I have never been; my dreams and aspirations in my field have been extensive. I do not wish to be a simple line cook or executive chef; my end goal is to work as the executive chef for the White House. How I reach my goal is through a 12 year plan I have set up.