safe and healthy foodstuffs assignment
Order ID:89JHGSJE83839 Style:APA/MLA/Harvard/Chicago Pages:5-10 Instructions:
safe and healthy foodstuffs assignment
Instructions:
Write an outline of your research topic paper. This outline can follow the following format as far as section headings. You can add more sections. But there must be at least four sections highlighted by * and section titles. Include at least 100 words per section that you use. The outline can be narrative if format.
Abstract
Introduction*
Background
Literature Review*
Findings*
Conclusion*
Summary
Future Research Recommendation
You must describe each section of the research paper outline. There needs to be more than just a listing of sub-headings so include at least 100 words per section title so we can understand the scope and depth of the proposed paper. This can be any topic related to any of the Learning Objectives of the course. Try to select a topic that is of personal interest.
Pick a topic in relation to any of the following objectives:
1: Identify the concepts and procedures needed for a food and beverage product recall from a manufacturer and from a retail store.
2: Identify the concepts, procedures and issues to manage food and beverage waste and recycling operations.
3: Describe the ethical behavior requirements and issues in handling food and beverage products returned to a manufacturing company and a retail store.
4: Explain procedures and technology to insure safe and healthy foodstuffs within a manufacturing enterprise and a retail business.
5: Describe new container and packaging designs to help eliminate the spoilage factor of food and beverage movement in a reverse logistics operation.
6: Identify emerging trends of problems and potential solutions for reverse logistics management operations within the food and beverage industry.
7: Explain how the economic growth of countries such as China, India, Brazil and Vietnam impacts the global food and beverage industry and global consumers.
8: Describe the best practices in reverse logistics applications in production, sale, returns, and resale and waste management operations in the food and beverage industry.
RUBRIC
Excellent Quality
95-100%
Introduction 45-41 points
The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned.
Literature Support
91-84 points
The background and significance of the problem and a clear statement of the research purpose is provided. The search history is mentioned.
Methodology
58-53 points
Content is well-organized with headings for each slide and bulleted lists to group related material as needed. Use of font, color, graphics, effects, etc. to enhance readability and presentation content is excellent. Length requirements of 10 slides/pages or less is met.
Average Score
50-85%
40-38 points
More depth/detail for the background and significance is needed, or the research detail is not clear. No search history information is provided.
83-76 points
Review of relevant theoretical literature is evident, but there is little integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are included. Summary of information presented is included. Conclusion may not contain a biblical integration.
52-49 points
Content is somewhat organized, but no structure is apparent. The use of font, color, graphics, effects, etc. is occasionally detracting to the presentation content. Length requirements may not be met.
Poor Quality
0-45%
37-1 points
The background and/or significance are missing. No search history information is provided.
75-1 points
Review of relevant theoretical literature is evident, but there is no integration of studies into concepts related to problem. Review is partially focused and organized. Supporting and opposing research are not included in the summary of information presented. Conclusion does not contain a biblical integration.
48-1 points
There is no clear or logical organizational structure. No logical sequence is apparent. The use of font, color, graphics, effects etc. is often detracting to the presentation content. Length requirements may not be met
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