Discussing the benefits and costs of such a metallic monetary system Essay

Discussing the benefits and costs of such a metallic monetary system for an aspiring new country - Essay Example In as much as metallic money has its advantages, it also has its dark sides. For metallic money to be effective in any country, it requires a large amount of gold and silver (Poor, 121). Since gold and silver are highly valued metals, there are used in place of monetary value. This can, however, be an expensive the metallic monetary system, for a young nation. The initial cost of producing metallic money is also expensive because of the machinery and equipment used, and the high labor cost required. This can be a burden to the country’s resources. Due to the expensive nature of gold and silver used in production of metallic money, their circulation in the economy can be limited. A new nation cannot afford to purchase a large number of these metals. It is hard to make metallic money distinctive enough so that large denomination of money can be produced (Poor, 127). There are few metals used to make money and so a limited color choice. Metallic money is, therefore, not desirable to make large denomination of money. . Metallic money is a durable type of money system. To a new country, this is advantageous because the nation will spend once on their manufacture. The metals are highly resistant to wear and tear as compared to paper money (Poor, 120). This is because most of the metals used to make money are combined with other metals to make alloys which make them last longer. In the long run, the metallic monetary system can be cheaper to produce and are cheaper to count as compared to paper money. Metal money is valuable. The main metals used for making metal money are gold and silver, which are expensive metals. The value of the currency of a nation will still be controlled by gold and silver, which hardly lose value in the world. Therefore, if a new nation decides to use metallic monetary system, its currency will be stable for a long time. Metallic money is made from gold and silver, which are very expensive. This will make the

Food and Beverage Operations Management (Unit 5) Assignment - 1

Food and Beverage Operations Management (Unit 5) - Assignment Example Food production systems vary in methods of preparation, cooking and serving of the food to the customer. The variation is in terms of the actual location where food production takes place, the total time taken from preparation to service, the number of staff required, quantity of food produced and the level of hygiene observed. The main considerations in food production consist of: quality of raw materials, food hygiene, minimal wastage, proper food storage, suitable preparation of every food item, and employees’ compliance with food handling regulations. In the central distribution system of food production, food is produced in bulk off-site. This system is often adopted by large chains who are seeking to outsource part or all of their food production. This is also known as vacuum cooking: goods are brought in, prepared, cooked and portioned into plastic pouches which are then vacuum packed. The food is then chilled and refrigerated. When a customer orders meals, the sealed poaches are re-heated then the pouch is cut open and the food is served on plates. The conventional food production system is applied in the majority of kitchen establishments. The processes involved are bringing goods into the kitchen, storage (freezing, refrigeration or dry store), and preparation, taking order from customer, cooking and serving. During the cooking process foods can be cooked in a variety of methods. Menu is a statement of the food and beverage items available or offered by restaurants fundamentally based on consumer demand and intended to achieve specific purposes. The menu is the foremost ‘sales tool’ for products and drives the concepts, image, theme, quality and the overall mission of the restaurant. An efficient menu relies on precise combination of food items, prepared perfectly to the satisfaction of the guests. a) Consumers –Food and beverage operators are obligated to