Peanut allergy is fairly common with a prevalence rate of about 1 in 90 people in the United States. Unfortunately, peanut allergies can be severe and those with a peanut allergy need to be very cautious about eating food that has been prepared by someone else, especially in a restaurant, because even food that has no peanuts in it can cause an allergic reaction if it was prepared with the same equipment as food with peanuts. Peanuts are not actually nuts, but instead they are legumes and are more closely related to beans.

A rather alarming study was conducted by the Food Allergy and Anaphylaxis Network, or (FAAN), which found that the incidence of peanut allergy is rapidly on the rise and in fact doubled over a recent 5 year period.

A test carried out in the UK had similar results. In this study conducted by the David Hyde Asthma and Allergy Research Centre, 1273 children were tested and the results showed that 3.3% of the children tested positive which was up from 1.1% in a previous study a few years earlier. Also, it was determined that these children had a high degree of atopy which is a genetic inclination to develop asthma and allergy symptoms.

Although researchers are not sure exactly why allergies and asthma are increasing so rapidly, they do offer a few reasons for the increase in peanut allergy:

Pregnant women are consuming more peanuts and peanut products and passing them onto the unborn baby.

Breastfeeding babies are being exposed to larger amounts of peanuts which pass through the breast milk.

Vegetarianism is increasing and therefore more people are consuming plant based foods and vegetarian foods which often contain nuts, especially peanuts.

The study mentioned above also found that for those with peanut allergy, 79% had severe reactions and 66% had frequent reactions. Considering this, it is surprising that only 74% of the children and 44% of the adults sought medical help in controlling their peanut allergy. Of those that sought help, less than half of those were given a prescription for epinephrine which is the most often used drug to stop and reverse a life threatening allergic reaction.

According to the Food Allergy and Anaphylaxis Network, peanut allergies account for 15,000 emergency room visits and around 100 deaths each year.

So how can you protect your self or your children if you suspect a peanut allergy? First of all, you must be tested to determine if in fact you do have the peanut allergy. If so, then it is important to closely follow the advice of your physician. You must practice strict avoidance of all foods which contain peanuts. This means you will need to read all ingredient labels of the foods you buy in the grocery store. You also need to be very careful about eating in restaurants or other people’s homes who might have previously prepared a food containing peanuts with the same equipment used to prepare your food.

If your doctor doesn’t suggest epinephrine shots, ask him about them. You carry the shot with you at all times in the event you do come into contact with a peanut and begin to have a reaction, you can self administer the epinephrine which just might save your life.

If it is your child with the peanut allergy, make sure your child understands the importance of avoiding peanuts in food. Also make sure her friends and their parents along with the school officials are aware of your child’s condition and know what to do in the event of an emergency.

Jane Wyvern
http://www.articlesbase.com/advertising-articles/managing-a-peanut-allergy-61341.html

Every business has some element of risk that can be a potential threat to its success.  Risk management is the practise of assessing these potential threats and making sure you do everything in your power to maintain the upper hand.  Before starting any business venture, always know exactly what you are getting into and be realistic.  More importantly, know what you will have to do to maximize your chances of success.  If not, you are destined to fail from Day 1.  Take your time and do your due diligence to assess all the pros and cons.  If the benefits far outweigh any possible downsides you know you have a winner.  That is the case for us at The v-Fusion Group. 
 
We have spent years researching a wide variety of home-based businesses and the business we have joined was the best choice.  The business model, compensation plan, services, and timing are excellent.  We have no product development to do, no inventory to keep, no shipping to do, and no billing to process for our customers.  All of this is handled by the company we have partnered with, along with customer service, technical support, and a hotline dedicated solely to representatives like us.  The company also provides representatives a wide array of marketing materials and we each have access to our own page on the official company website. These valuable resources allow our team to focus on marketing the company’s cutting edge products and services (Digital phone service and video phones) that will be in millions of households in the next few years, and high quality services people are using already (local and long distance analog phone service, high speed internet, wireless phone service, home alarm stsyems, and satellite TV).  By joining our team you will instantly become your own international telecommunications franchise.  Imagine doing that on your own from scratch.  Would you be able to do it alone? What would it cost?  How long would it take to get off the ground?  
 
With The v-Fusion Group you hit the ground running.  The Fusion Method will prove to be an incredibly powerful tool in your marketing arsenal.  Most network marketers have no idea how to leverage the Internet and we can show you how.  The risk involved with this business opportunity is minimal, and a calculated one.  Treat this as a real business and register it as one.  This will allow you take full advantage of the many tax incentives that business owners benefit from every year.  Rather than open a restaurant, department store, or any other business that requires a large investment of money up front and many more hours of work and stress, we at The v-Fusion Group realized that this business opportunity was a ”win-win situation”.  We could build our individual franchises part-time while being part of a team and benefit from tax savings while doing it.  The things you will learn about business and most importantly, about yourself, more than justify you taking this very well calculated and minimal risk.  You have nothing to lose and everything to gain.  All together now!

Gopal (The Musical Mad Scientist and Entrepreneur)

www.boom.thevfusiongroup.biz

Gopal D
http://www.articlesbase.com/management-articles/managing-risk-685146.html

Every business has some element of risk that can be a potential threat to its success.  Risk management is the practise of assessing these potential threats and making sure you do everything in your power to maintain the upper hand.  Before starting any business venture, always know exactly what you are getting into and be realistic.  More importantly, know what you will have to do to maximize your chances of success.  If not, you are destined to fail from Day 1.  Take your time and do your due diligence to assess all the pros and cons.  If the benefits far outweigh any possible downsides you know you have a winner.  That is the case for us at The v-Fusion Group. 
 
We have spent years researching a wide variety of home-based businesses and the business we have joined was the best choice.  The business model, compensation plan, services, and timing are excellent.  We have no product development to do, no inventory to keep, no shipping to do, and no billing to process for our customers.  All of this is handled by the company we have partnered with, along with customer service, technical support, and a hotline dedicated solely to representatives like us.  The company also provides representatives a wide array of marketing materials and we each have access to our own page on the official company website. These valuable resources allow our team to focus on marketing the company’s cutting edge products and services (Digital phone service and video phones) that will be in millions of households in the next few years, and high quality services people are using already (local and long distance analog phone service, high speed internet, wireless phone service, home alarm stsyems, and satellite TV).  By joining our team you will instantly become your own international telecommunications franchise.  Imagine doing that on your own from scratch.  Would you be able to do it alone? What would it cost?  How long would it take to get off the ground?  
 
With The v-Fusion Group you hit the ground running.  The Fusion Method will prove to be an incredibly powerful tool in your marketing arsenal.  Most network marketers have no idea how to leverage the Internet and we can show you how.  The risk involved with this business opportunity is minimal, and a calculated one.  Treat this as a real business and register it as one.  This will allow you take full advantage of the many tax incentives that business owners benefit from every year.  Rather than open a restaurant, department store, or any other business that requires a large investment of money up front and many more hours of work and stress, we at The v-Fusion Group realized that this business opportunity was a ”win-win situation”.  We could build our individual franchises part-time while being part of a team and benefit from tax savings while doing it.  The things you will learn about business and most importantly, about yourself, more than justify you taking this very well calculated and minimal risk.  You have nothing to lose and everything to gain.  All together now!

Gopal (The Musical Mad Scientist and Entrepreneur)

www.boom.thevfusiongroup.biz

Gopal D
http://www.articlesbase.com/management-articles/managing-risk-685146.html

SO YOU WANT A CAREER AS A RESTAURANT MANAGER?

Even if you’re currently a restaurant’s resident dishwasher, it is still very possible for you to climb the ladder to the very top with hard work, persistence and the right set of skills. A lot of restaurant operators seek people who already have ample experience in nearly all restaurant duties, so if you’ve been rotating on different tasks for the past months or years, you already have one foot in the door.

However, given the present times, most owners are eyeing potential candidates who have formal qualifications to fill supervisory and managerial roles in the company. While experience also carries a lot of weight, job opportunities are likely to be more open and better if you have an associate or bachelor’s degree to your name, particularly those that have something to do with restaurant and institutional food service management.

Understanding Your Work Conditions

A restaurant manager’s daily life is often very hectic and subject to high levels of pressure. Thus, a considerable amount of resilience, stamina and physical, mental and emotional endurance is required of you. Since evenings and weekends are the most busy times for restaurants, you should be prepared to work during late nights and weekends. It is not uncommon for restaurant managers to work for around 50 to 60 hours per week, and you will most likely be the first to arrive and the last to leave everyday.

A restaurant manager’s work hours and job nature are also highly intermittent, as you might have to fill in for an absent employee, no matter what his job designation is, at the last minute. Hence, it is very important that you know all the restaurant’s operations inside out and from top to bottom, as being a restaurant manager does not just mean sitting behind a nice desk and making chitchat with customers. There will be times that you will have to perform all sorts of “dirty work”.

The pressures of making sure everything is in order almost always happen simultaneously with a number of other responsibilities. Whenever there are problems, it will be your duty as restaurant manager to seek a solution with the least possible disruptions to other operations, particularly in the serving of customers. This can be further aggravated by uncooperative and stubborn staff, as well as irate clients. You have to have a lot of patience for this job if you want to pull through sanely and in one piece.

Duties of a Restaurant Manager

A restaurant manager’s daily duties are not to be underestimated. Apart from the usual tasks of selecting what to place on the menu and determining each of their prices, ensuring quality service and proper food preparation and the efficient utilization of supplies, taking responsibility for the rising number of human resource and administrative tasks are also part of the job description.

Typically, the management team is composed of a general manager, one or two assistant managers (depending on the size of the place) and one executive chef, who takes charged of all kitchen operations. Often, in the case of small restaurants, the manager and the executive chef is just one person. In the case of major fast food chains, there are a number of assistant managers to supervise the different shifts.

All of the members of the managerial team should expect to be working from the moment the restaurant opens until it closes at all days of operation. Because a manager is responsible for all, he does not have the liberty to just skip work because he doesn’t feel like going. Restaurant management, though accompanied by considerable perks, is a full service job that requires full time commitment.

Managing the Menu and Supplies

It is a restaurant manager’s job to determine menu items. This is often doen with the help of the executive chef and will be decided on based on the past popularity of certain meals and the likely number of customers who will patronize it. Sometimes, a new dish is introduced in order to accommodate and avoid the wastage of unserved food. How the menu is arranged also depends on what raw ingredients are in season or simply for the sake of variety and novelty.

Managers also review each dish to find out how much it costs to prepare them, taking into consideration certain overhead expenses, to know what price best represents its value. Items on the meu should also be done ahead of time so managers can estimate what supplies are needed and when these should be bought and delivered. Upon delivery, it is the manager’s duty to check the content and evaluate their quality, particularly the meats, fruits, vegetables, fish, baked items and poultry.

Grocery items are not the only supplies that should be monitored. Tableware, linens, cooking supplies, furniture and cleaning materials should also be checked regularly. Waste disposal and pest control should be addressed, as well.

Hiring the Right People

How smoothly a restaurant runs depends a lot on the people who work there. That’s why it is important that managers hire the right people for the job. It is the manager’s responsibility to explain the company’s rules and regulations to all staff members and to provide the training necessary. Employee work schedules are also under his jurisdiction.

Because restaurants at peak hours are considered one of the most stressful working environments in the business world, managers should be able to exercise maximum grace under pressure and handle problems with the least disturbance.

Administrative Duties

While majority of administrative functions are handled by the bookkeeper, managers should also know how there are run, particularly for smaller restaurants where he might have to do the job himself. Issue like work hours and staff wages, tax and licensing paperwork, payroll, supply and equipment purchases and other disbursements fall under this category. Given a highly technological business environment today, managers will also need to learn how to operate computerized point of sale systems to increase productivity and efficiency. POS systems can help minimize the workload by automatically talling sales, supplies and ranking which dishes on the menu are the most popular among clients.

Training to be a Restaurant Manager

Given the multitude of responsibilities managers face each day, it is important that he is well equipped to handle the job. Colleges and universities offer two to four-year programs on restaurant related subjects like food technology, nutrition, food planning and preparation, accounting, even restaurant and hotel management itself.

The demands of the times today do not only call for a vast experience on the business, but also the adequate formal and technical know-how in order to grow safely with the changes and industry advances.

To further bolster you chances of becoming a restaurant manager, you might want to acquire a certification as a Foodservice Management Professional from the Educational Foundation of the National Restaurant Association. This can be obtained after you’ve successfully completed a series of food service management related courses, passed a written test, and met certain minimum requirements pertaining to performance and experience.

Josh Stone
http://www.articlesbase.com/careers-articles/a-career-in-restaurant-management-55247.html

In these cases you need another offer from another restaurant. Not a threat or a bluff, but just another offer (legitimate). If you can get a competitive offer from elsewhere, and you would be willing to take it if necessary, ask for a meeting with your owner, discuss exactly what you have said in your question, and tell him that the options he has offered you don’t permit you to accomplish your goals and needs (Both are critical – DO NOT just say what you NEED, you goals must be in there also). Ask specifically for what you want in the meeting, but don’t demand – no one likes to have demands made.

If they tell you no, say thank you, that someone else has offered what will meet your goals and walk out with grace and your head held high.

If your restaurant is the only game in town, ask for a meeting and explain to your owner exactly what you have in your question. Explain the the choices offered put you in a position of taking a cut in pay for doing a great job (just as you said). Add that your management has produced results thus far and as a manager you will train other servers to do the same. Ask for what will meet you goals politely so as not to burn your bridges.

If you don;t get what you want, remain calm, continue to do a great job, and begin to look for alternatives. When one comes up, go for it.

Good Luck

http://www.virtualrestaurant.com/sample.htm

Even if you’re currently a restaurant’s resident dishwasher, it is still very possible for you to climb the ladder to the very top with hard work, persistence and the right set of skills. A lot of restaurant operators seek people who already have ample experience in nearly all restaurant duties, so if you’ve been rotating on different tasks for the past months or years, you already have one foot in the door.

However, given the present times, most owners are eyeing potential candidates who have formal qualifications to fill supervisory and managerial roles in the company. While experience also carries a lot of weight, job opportunities are likely to be more open and better if you have an associate or bachelor’s degree to your name, particularly those that have something to do with restaurant and institutional food service management.

Understanding Your Work Conditions

A restaurant manager’s daily life is often very hectic and subject to high levels of pressure. Thus, a considerable amount of resilience, stamina and physical, mental and emotional endurance is required of you. Since evenings and weekends are the most busy times for restaurants, you should be prepared to work during late nights and weekends. It is not uncommon for restaurant managers to work for around 50 to 60 hours per week, and you will most likely be the first to arrive and the last to leave everyday.

A restaurant manager’s work hours and job nature are also highly intermittent, as you might have to fill in for an absent employee, no matter what his job designation is, at the last minute. Hence, it is very important that you know all the restaurant’s operations inside out and from top to bottom, as being a restaurant manager does not just mean sitting behind a nice desk and making chitchat with customers. There will be times that you will have to perform all sorts of “dirty work”.

The pressures of making sure everything is in order almost always happen simultaneously with a number of other responsibilities. Whenever there are problems, it will be your duty as restaurant manager to seek a solution with the least possible disruptions to other operations, particularly in the serving of customers. This can be further aggravated by uncooperative and stubborn staff, as well as irate clients. You have to have a lot of patience for this job if you want to pull through sanely and in one piece.

Duties of a Restaurant Manager

A restaurant manager’s daily duties are not to be underestimated. Apart from the usual tasks of selecting what to place on the menu and determining each of their prices, ensuring quality service and proper food preparation and the efficient utilization of supplies, taking responsibility for the rising number of human resource and administrative tasks are also part of the job description.

Typically, the management team is composed of a general manager, one or two assistant managers (depending on the size of the place) and one executive chef, who takes charged of all kitchen operations. Often, in the case of small restaurants, the manager and the executive chef is just one person. In the case of major fast food chains, there are a number of assistant managers to supervise the different shifts.

All of the members of the managerial team should expect to be working from the moment the restaurant opens until it closes at all days of operation. Because a manager is responsible for all, he does not have the liberty to just skip work because he doesn’t feel like going. Restaurant management, though accompanied by considerable perks, is a full service job that requires full time commitment.

Managing the Menu and Supplies

It is a restaurant manager’s job to determine menu items. This is often doen with the help of the executive chef and will be decided on based on the past popularity of certain meals and the likely number of customers who will patronize it. Sometimes, a new dish is introduced in order to accommodate and avoid the wastage of unserved food. How the menu is arranged also depends on what raw ingredients are in season or simply for the sake of variety and novelty.

Managers also review each dish to find out how much it costs to prepare them, taking into consideration certain overhead expenses, to know what price best represents its value. Items on the meu should also be done ahead of time so managers can estimate what supplies are needed and when these should be bought and delivered. Upon delivery, it is the manager’s duty to check the content and evaluate their quality, particularly the meats, fruits, vegetables, fish, baked items and poultry.

Grocery items are not the only supplies that should be monitored. Tableware, linens, cooking supplies, furniture and cleaning materials should also be checked regularly. Waste disposal and pest control should be addressed, as well.

Hiring the Right People

How smoothly a restaurant runs depends a lot on the people who work there. That’s why it is important that managers hire the right people for the job. It is the manager’s responsibility to explain the company’s rules and regulations to all staff members and to provide the training necessary. Employee work schedules are also under his jurisdiction.

Because restaurants at peak hours are considered one of the most stressful working environments in the business world, managers should be able to exercise maximum grace under pressure and handle problems with the least disturbance.

Administrative Duties

While majority of administrative functions are handled by the bookkeeper, managers should also know how there are run, particularly for smaller restaurants where he might have to do the job himself. Issue like work hours and staff wages, tax and licensing paperwork, payroll, supply and equipment purchases and other disbursements fall under this category. Given a highly technological business environment today, managers will also need to learn how to operate computerized point of sale systems to increase productivity and efficiency. POS systems can help minimize the workload by automatically talling sales, supplies and ranking which dishes on the menu are the most popular among clients.

Training to be a Restaurant Manager

Given the multitude of responsibilities managers face each day, it is important that he is well equipped to handle the job. Colleges and universities offer two to four-year programs on restaurant related subjects like food technology, nutrition, food planning and preparation, accounting, even restaurant and hotel management itself.

The demands of the times today do not only call for a vast experience on the business, but also the adequate formal and technical know-how in order to grow safely with the changes and industry advances.

To further bolster you chances of becoming a restaurant manager, you might want to acquire a certification as a Foodservice Management Professional from the Educational Foundation of the National Restaurant Association. This can be obtained after you’ve successfully completed a series of food service management related courses, passed a written test, and met certain minimum requirements pertaining to performance and experience.

Josh Stone
http://www.articlesbase.com/careers-articles/so-you-want-a-career-as-a-restaurant-manager-82686.html