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Carrefour-Case-7-Analysis

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read a case and write a case study with three questions, 3 pages maximum, double space.

 
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I-need-help-with-this-work-

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I am gonna create a survey about Obesity and I need 15 questions without answers that related to the obisty and about the patient history … I need this in 2 hours

 
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-External-Environment-Review-Tenet-Healthcare-

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External Environment Review – Tenet Healthcare https://www.tenethealth.com/

Preparation

Complete Worksheet 2 located in the Required Resources section. You will not submit the worksheet, but will use the information to develop a report on the external environment relevant to the organization you selected.

Assessment Requirements

Use the information in Worksheet 2 to develop a 3–5 page report that addresses the following:

  • Describe any trends that could impact your strategic plan.
  • Explain the role of the key external stakeholders in your strategic plan. Be sure you identify the key stakeholders.
  • Describe any uncertainties or barriers to achieving the objectives you established in Assessment 1. How will you overcome these?

Format your assessment as a report and be sure it is organized logically, using headings and sub-headings appropriately. Follow APA guidelines for in-text citations and references.

Additional Requirements
  • Report length: 3–5 double-spaced pages, not including title page and reference page.
  • References: A minimum of three professional resources.
  • Format: Use APA format for all in-text citations and references. Include a title page and reference page.
  • Font and font size: Times New Roman, 12 point.
 
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recreate-the-ways-food-are-to-be-stored-in-a-refrigeration-and-the-temperatures-they-should-be-cooked-at

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  1. For week three, recreate the ways food are to be stored in a refrigeration and the temperatures they should be cooked at. This can be taken from chapter 7.11 and chapter 8.11
  2. chapter 7.11:Temperatures guidelines:

    •  Do NOT overload coolers or freezers.
    •  Avoid frequent opening of the cooler.
    •  Use cold curtains in walk-in coolers and freezers.
    •  Use open shelving.
    •  Monitor food temperatures regularly.

    o Randomly sample food temperatures.

    o If the food is not at the correct temperature, throw it out.o Defrost freezers regularly.
    chapter 8.11:When prepping meat, seafood, poultry:

    •  Use clean and sanitized work areas, cutting boards, knives, and utensils.
    •  Prep raw meat, poultry, and seafood separately or at different times from fresh produce.
    •  Remove only as much food as can be prepped at one time.
    •  Return raw meat to the cooler as quickly as possible after prepping it.

 
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