Q6
At different points within purchasing and menu planning, decisions will be made to make or buy a product or ingredient for a recipe. Identify and discuss conditions or elements that would affect the decision when deciding whether to make or buy. To explore this dynamic, describe some trade-offs of using an “instant” stock versus making one from scratch. List and discuss more than one.
Though the question is pretty simple, make or buy, use your response to provide a comprehensive overview of the decision and all factors that may need to be considered. Refer to multiple elements we have reviewed in the reading, lessons, and discussions.
Q7
Research and discuss a disease or disorder (in detail) affecting one or both of the systems (respiratory & digestive systems) we are examining this week. Be sure to begin with the name of disease or disorder – break it down into its component parts. Continue with the symptoms. Finally, how is the disease or disorder treated and what is its prognosis? Can not use- Peptic Ulcer Disease (PUD)
, Lymphangioleiomyomatosis (LAM), Crohn’s Disease (CD), Tuberculosis, GERD- Gastroesophageal Reflux Disease, Respiratory Syncytial Virus or Peptic Ulcer Disease (PUD)
Q8
Discuss Acquisition planning and Post Award Competencies. Relate this to business, the military, or any type of non-profit organization.
FAR Part 7 Explains the rules about the Government requirements for Acquisition Planning.