As you may be aware that this month we are holding a special 3 day comprehensive yet premium conversion course for EMS, ISO 14001 (IRCA Approved) only for those who have already have QMS or other ISO related certification.

The above 3 days comprehensive and premium EMS ISO 14001 IRCA approved course will make you as a certified Auditor, which will in return would be very useful as an individual EMS ISO 14001 Auditor and for Quality Manger, Company Management ISO Representatives for handling quality department as whole.

However, we have initially booked a seat vacant for your, whilst, to initiate ahead we would like you to confirm and revert back to us filling the above attached Registration Form, enabling us to complete the registration process.

Meanwhile, we are also aware that you too belong to the above certification/QA-QC industry for internal/external audits, but also would like to take an opportunity to highlight how useful the above conversion course is for your career and level of seniority currently you hold at the moment., which in return will add an additional certificate to your qualification.

Hence, in lieu of the above, find attached herewith a detail Brochure our Consulting and Training div. (2 Pages) ISO 14001 overview and detail (4 Pages) EMS training at a Glance (4 pages), Application form (4 pages)  for conversion course, and  Registration Form (1 Page), kindly fill it up and sent back to us at the soonest.

For more information log on to

www.moodyint.com   or

http://www.moodyint.com/training.php 

At any point of given time for information and other process, kindly do not hesitate to contact the undersign on 022-423 333 600 or my Mobile; 09820 792716, also for out station candidate we do assist them in organizing a Decent yet very economical hotel stay in the nearby area.

Author: jamiehanson

Food safety is always a concern in restaurants, so restaurant refrigeration is always important. If your fridge isn’t working right or just doesn’t have enough space, forcing you to leave things out longer than they should be, it’s time to look at walk-in coolers and other refrigeration equipment. Commercial restaurant equipment should be upgraded when necessary to keep your kitchen running smoothly.

From commercial freezers in the kitchen to glass door freezers in a cafeteria, it’s important that you select the best quality. There are many different brands, but you should be aware of some of the most important areas, such as what the coolers are made of and whether or not they are using the best equipment. Choosing Your Refrigeration Equipment Whether you need a cooler or a freezer, commercial restaurant equipment is worth the investment since it is designed to withstand the rigors of daily restaurant life.

When you choose your commercial freezers, whether glass door freezers or solid, it’s important to look at the construction of the equipment and the materials being used to build it. Urethane foam is the best insulator on the market and this is what should be used in the refrigeration equipment that you select for your restaurant. This foam is very sturdy and also thick and solid to prevent cold from leaking out. This will help your overhead cost since a fridge that is not well insulated can leak a lot of cold and in a hot kitchen, that means a much higher electric bill as the cooler tries to maintain the set temperature. The seal on the door is also a very vital part of the construction. It needs to seal on its own and easily.

Most of the time, in a busy restaurant kitchen, people are running back and forth, moving very quickly. It’s easy to miss shutting a door properly, so you want one that will shut on its own and seal well to keep the cold in. Again, a faulty or poor quality seal can cause a jump in the electric bill. Inspect this carefully. It should be a vinyl gasket, as these tend to seal best. By choosing refrigeration equipment that utilizes the best materials, you ensure that your investment is for a reason. You shouldn’t need to worry about problems or anything breaking down for years to come when you have started out with the best. Custom Fridges If the refrigeration equipment that you’ve looked at just isn’t quite what you need, then you might want to consider custom designed walk-in coolers. This type of restaurant refrigeration allows you to create the fridge that best fits your existing floor plan. You can work with those odd angles and bothersome corners to create a space where things can chill without worries. Opt for a glass door cooler and your employees will be able to see instantly where the item that they need is located. Be sure that any custom cooler you order is measured for carefully. The last thing you want is to move it in only to find that it doesn’t fit right. In most cases, the standard sizes will work just fine, but the custom built option is always there, should you need it. Whether you are looking for glass door freezers or coolers, commercial restaurant equipment is usually of higher quality than non-commercial. For example, commercial freezers will stand up to a lot more abuse than one designed for home use.

This is important sime most restaurant refrigeration is going to be used often. Walk-in coolers are often opened hundreds of times a day, particularly if you have refrigeration equipment where the clients can grab their own drinks or sandwiches. This can take a heavy toll on the equipment, so invest in something sturdy and strong enough to make it for years.

About the Author:

Every restaurant needs commercial freezers and coolers. SupermarketServices.com offers a range of quality walk-in coolers and fridges, including custom built ones to suit your restaurant perfectly.

Article Source: ArticlesBase.com – Walk-in Coolers and Commercial Freezers for Restaurants

Author: Arbaaz Shaikh

We all know that in order to start a restaurant you need to find a good location with an existing building, or a building lot in a good location if you are building a restaurant from the ground up. You will also need to determine whether you are going to lease or buy your restaurant. The determining factor in the size of the restaurant will be the amount of money you have to work with for remodeling or building when you figure your restaurant startup.

When you design your restaurant, there are certain areas you will need to include in the layout.

Customer Service Area – Located near the entrance, this area would include:

1. A hostess station, which is usually a small area with a podium where the hostess will stand to greet the customers when they come in the door. There should be an area to store menus and a reservation roster.

2. A Cashiers Station, with a cash register and a credit or debit card machine. There are usually toothpicks and some sort of mints available here, free of charge for the customer.

3. A Sitting Area, that is furnished with comfortable seating for customers who may need to wait for a table.

Kitchen Area– This is an important project in your restaurant start up, and where all the food is prepared, cooked, baked, and where the food storage, dishwashing and sanitation take place. As a matter of fact, this area doesn’t need to be large, if it is arranged in the proper order. The servers should present the order at one end of an assembly line type of design, and the completed order will be picked up at the other end.

The 4 main areas of a restaurant kitchen are:

1. A cold prep area – To put together appetizers, salads, and desserts. A counter and several shelves to place equipment, utensils, dishes, spices, and other essential ingredients to prepare the food. You will need to make this area large enough when you plan your restaurant start up.

2. A cooking station – This area is used by the cooks or chefs. It will include prep tables, steam tables, fryers, cooking range(s), griddle, oven, smaller refrigerators placed under prep tables, freezer, ice bin, broiler, exhaust fans, etc.. This area will need to be roomy enough for cooks or chefs to get around one another. This is an important consideration when planning a restaurant start up.

3. The dishwashing area – You will not want this area too far from the cooking area so that large pots and pans can be reached easily. You will need two separate sinks for washing and sanitizing the cooking equipment that is too big to place in the dishwasher. You will also need a commercial dishwasher for dishes, glasses, utensils, and any other cookware that will fit in the dishwasher.

4. The food storage area – Will need to include a large walk in cooler, and a large walk in freezer, a scale, a table, a pantry for canned and dry goods, shelving for the freezer, pantry, and cooler. A small room for clean and dirty linen. When planning your restaurant start up, you will need to make sure the rooms are big enough for the storage you will need for the size restaurant you are planning.

Office Area – This area would be for a desk, filing cabinet, computer, phones, and any office and business equipment.

Break Room – This is an area where your employees can place their personal items, and an area for them to take their breaks.

Dining Area – You will need to figure about 12 square feet of space per customer when you plan your dining area. You can choose tables, booths, or a combination of both for customer seating. You will most likely choose which type of seating you prefer when you are planning your restaurant start up.

Public Restrooms – You will need to furnish at least one restroom for your customers, most establishments have one for men and another for women. Make sure they are ADA compliant and well ventilated. You should pick a design that will be easy to clean. The restrooms will need to be kept stocked with paper towels and toilet paper at all times.

About the Author:

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Article Source: ArticlesBase.com – What You Need For A Restaurant Start Up

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