Sustainable Purchasing and Controlling Costs | CUL209 P01
Concept
Stine’s Mobile Kitchen is a full-service food truck. It will provide a feel of the “Down-Home Cooking” catering to mainly lunch crowds. It will provide quick meals for fast-paced working people and students with very hectic lives.
Location
Stine’s Mobile Kitchen will be very mobile. The sites of service will be changed weekly. It will target locations near construction, industrial areas and colleges, where the need for quick lunches is in high demand.
Audience
Hard-working fast-paced individuals that have a need for quick meals that is affordable.
Logistics
Stine’s Mobile Kitchen will operate Monday thru Friday during lunch hours from 10:30 a.m. to 3:00 p.m. The food truck will move to a different location weekly and rotate monthly; highly dependent on the availability of the locations. The menu will offer:
? made-to-order fast foods, i.e. hamburgers, hot-dogs, fries, onion rings, etc.
? pre-package salads w/variety of dressings and sandwiches made-to-order for more nutritional choices.
? daily specials focused on different ethnic and regional cuisines, i.e. Southern, Cajun and Creole, Tex-Mex, Mexican, Italian, Asian, etc. The specials will be prepared daily using nutritional fresh ingredients.
? different soup each day.
The prices will be ranging $1 to $12, of course, depending on the menu item. For example, the hamburgers will cost $1.50 each and fries starting at $1 depending on size. The daily specials would be at the high-end, no more than $12, of course the protein and seasonal produce used will dictate the pricing.
The Truck would also be available on weekends and possibly evenings for special events, i.e. the Bite of Seattle, Taste of Tacoma, concerts, ball games, etc.
The food truck will be fully featured consisting of the following:
• Walk-in Cooler/Freezer
• Pan Rack
• Dual Stack Convection ovens
• Convection Steamer
• 20 qt Kettle
• Char Broiler
• 2 ea. 2-burner hot plates
• Tilt Skillet
• Fryer
• Can Rack
• Shelving
• AC Unit
• Stainless Steel Cabinet
• 2-Compartment Hot Food Table
• 3-Compartment Sink with Pin Top Counters
• Pan Rack with door
• Stainless Steel over head shelving with Marine Rail
• Stainless Steel Exhaust Hood
• Leveling Jack
• Water heater
• Hand Washing Sink
• Entry Steps
• 2 ea. 40 lb. Propane Tanks
• Fire Suppression System
• 60 KW Generator
(Carlin Manufacturing, LLC. Website, http://www.carlinmfg.com/products_detail.aspx?pid=2)
Emotional Appeal
Stine’s Mobile Kitchen will be based on convenience, comfort and affordability.
Control Systems:
Control systems are required to run a successful business. Understanding how to plan by forecasting future sales and utilizing proper ordering, receiving and inventory control skills will help to control cost, avoid spoilage and waste and ensure profits to stay in business.
Planning:
1. Forecast future sales
2. Research and select vendors, preferably local, for quality goods and price
3. Control inventory by conducting and documenting all products and supplies weekly.
4. Prepare shopping list from latest inventory
Ordering:
1. Review and verify the list before ordering
Receiving:
Responsibilities:
The following outlines the responsibilities for each of the supervisory staff in the purchasing, receiving, storage, and inventory process:
A. The Executive Manager (EM) will:
1. Oversee all aspect of purchasing, receiving, storage, inventory process for the entire restaurant.
2. The EM will act as an advisor the other supervisors in purchasing and will be part of the final purchasing approval process.
3. The EM will act as the Quality Assurance Officer (QA). In this capacity, the EM will:
a. Double check the receiving reports from the other section supervisors against the invoices from the vendors to ensure correct billing and accurate receipt of products ordered.
b. Spot check inventory.
c. Inspect the storage area to ensure cleanliness and accurate storage of all products.
B. The Executive Chef (EC)/Owner will be in charge of the purchasing, receiving, storage, inventory process for the kitchen, perform the duties defined for the Sous Chef (below) and spot check the Sous Chef in the performance of his/her duties. The EC/Owner will be the final approver of all purchases for the restaurant. Also, the EC/Owner will oversee the overall operation, including the accounting and payroll functions, of the restaurant to ensure sustainability and overall growth of the business.
C. The Sous Chef (SC) will assist the EC in the purchasing, receiving, storage, inventory process for the kitchen and supervise the kitchen staff. In the capacity as the supervisor, the SC will:
1. Oversee kitchen operation and scheduling of the kitchen staff.
2. Initiate and oversee the inventory of all kitchen equipment and products.
3. Check the temperature of the freezers and refrigerators daily.
4. Secure the freezers and refrigerators and dry storage for the kitchen.
D. The Pastry Chef (PC) will be in charge of the purchasing, receiving, storage, inventory process for the bakery. The PC will:
1. Oversee bakery operation and scheduling.
2. Initiate and oversee the inventory of all bakery equipment and products.
3. Check the temperature of the freezers and refrigerators daily.
4. Secure the freezers and refrigerators and dry storage for the bakery.
E. The Manager – Wait Staff (MWS) will be in charge of the purchasing, receiving, storage, inventory process for the Dining area. The MWS will:
1. Oversee Dining area operation and scheduling of the wait staff.
2. Initiate and oversee the inventory of all dining room equipment and supplies.
F. The Manager – JanitoralStaff (MJS) will be in charge of the purchasing, receiving, storage, inventory process for the janitorial supplies and equipment. The MJS will:
1. Oversee janitorial operation and scheduling of the janitorial staff.
2. Initiate and oversee the inventory of all janitorial equipment and supplies.
Purchasing:
Stine’s Restaurant is dedicated in providing the best meals utilizing the finest quality, freshest ingredients available. We will, also, do our part to support the local community by purchasing most or all ingredients needed from the local businesses. By using local businesses, we should be able to get our ingredients quickly and be able choose the best quality products.
Seasonal produce items: We will tap into the local business resources in obtaining seasonal produce required for the business. If unavailable, we will check the internet for sources.
The restaurant will also try our best to support local business for equipment and supplies required for the operation of the business. The owner and supervisory staff will be hands-on in the choosing of every equipment and products purchased for the restaurant.
General Receiving Guidelines:
The following procedures will be followed for all deliveries:
1. The supervisory staff will perform the receiving tasks for their individual section.
2. A log book for deliveries will be kept in the receiving area at all times.
3. A log entry will be made for each and every delivery, even if it is for just one item.
4. The entry will include the following information:
a. Date/time
b. Vendor name
c. Delivery person(s)/driver name(s)
d. Shipment tracking number
e. Packing slip number
f. Purchase order number
g. Invoice number and total cost for each invoice processed
h. Name(s) of person(s) receiving items
5. The purchase order will be compared to the invoice for each item received to ensure the correct product, pack, price, and quantity.
6. After the items are removed from the shipping containers, check the weights of items.
7. Make sure each item meet quality, grade, yield standards, pack, variety, and trim requirement specifications.
8. Ensure that each item is in the appropriate form; for example fresh, frozen, dry, peeled, chopped, or whole.
9. Check each packaging for damages or defects. Ensure each items are in the appropriate packing type: vacuum packed, individually quick frozen (IQF), or bulk or smaller units.
10. Notes indicating returns, rejections, credit requests, or other issues that arise during the receiving process.
11. Check for refrigerated items to be below 40 degrees F.
12. Check for frozen items to be below 0 degrees F.
13. Check the expiration dates of each item. Reject items that are either out of date or that will expire before it can be consumed.
14. Account for all discrepancies as required by the vendor, shipper, and management.
15. Sign invoices acknowledging receipt of goods.
16. Complete appropriate paperwork for returned and rejected items, including applicable credit forms and document notations
17. Ensure that all items are labeled and dated prior to storage.
18. Put all items away immediately in the appropriate storage areas.
Storeroom standards:
Storerooms should be well ventilated, free of dampness and free of pests and bugs.
Dry storage
1. Bulk products such as sugar and flour, can be emptied into tightly covered, properly labeled approved containers to prevent outside contamination. Storage containers must have openings large enough to allow easy cleaning between uses.
2. Products must be stored on shelves or platforms 6 inches from the floor to ensure adequate cleaning of the storeroom floor. You don’t want mop water contaminating your food.
3. Products must be stored on shelves or platforms 6 inches from the floor to ensure adequate cleaning of the storeroom floor. You don’t want mop water contaminating your food.
4. Keep cleaning products, poisons and/or harmful products in storage Away from food storage areas to prevent contamination.
5. Chemical products can drip on foods stored on shelves below. For protection against possible chemical poisoning, insecticide dispensers should not be within 12 feet of exposed food, food preparation, or serving areas or food contact surfaces. This includes all food equipment, utensils, tables, counters, and similar articles and space used in the preparation of food and drink.
Refrigerator storage
1. All food must be labeled and dated. Arrange containers apart from one another in a refrigerator to ensure proper cooling. This allows air to circulate around containers. Cover all food while in storage. Covering keeps food from drying out and minimizes the possibility of contamination.
2. In walk-in coolers, store all food on shelves. The food should be kept at least 6 inches off of the floor.
3. The floor needs to be swept and mopped daily.
4. Store poultry and meats on the bottom shelves to prevent meat from leaking onto other foods.
5. Use foods on a first in, first out basis.
6. Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a facility must be marked with the date of preparation. It must be discarded if not sold or served within ten calendar days.
Freezer storage
1. All frozen foods will be stored constantly at 0 °F.
2. Check the temperature of the freezer regularly and document.
3. Store all food on shelves
4. The food should be kept at least 6 inches off of the floor.
5. Place frozen food deliveries in freezers as soon as they are inspected.
6. Ensure good airflow inside freezers.
7. Defrost freezer units on a regular basis.
8. Clearly label food prepared on site that is intended for frozen storage.
9. Keep the unit closed as much as possible.
Product Specifications, Specific Receiving & Storage Guidelines:
The following chart provides the product specification, specific receiving and storage guidelines for the items listed:
A. MEATS:
General Information:
Proper storage of fresh meats at the right temperature is extremely important because they are highly perishable and potentially hazardous foods:
1. Ensure that fresh meats are delivered refrigerated at temperatures below 40 degrees F.
2. Fresh meats will be stored at temperatures between 30°F and 35°F (1°C and 2°C).
3. Vacuum-packed meats will be left in their packaging until they are needed.
4. Meats that are not vacuum packed should be wrapped tightly in air-permeable paper.
5. Do not wrap meats tightly in plastic wrap, as this creates a good breeding ground for bacteria and will significantly shorten a meat’s shelf life.
6. Store meats on trays and away from other foods to prevent cross-contamination.
7. Upon receipt, the products will be labeled with received date and will be stored accordingly to ensure prompt use and avoid spoilage.
8. The meat must be refrigerated and maintained in temperature 40 °F or below and used within 3 to 5 days.
Specific Items:
1. Item Description: PORK
Product Specifications: USDA “Acceptable” grade of pork ONLY
Receiving Guideline: The pork product should have a high proportion of lean meat to fat and bone. The color should be white pink meat; firm, white fat. REJECT if Excessively dark color; soft or rancid fat and if the packaging is broken or dirty, etc.
2. Item Description: BEEF
Product Specifications: Beef filet, cut from the large (head) end of the tenderloin
Receiving Guideline: Ensure that fresh meats are delivered refrigerated at temperatures below 40 degrees F.
B. POULTRY:
General Information:
1. The poultry, upon receipt, will be labeled with received date and will be stored accordingly to ensure prompt use and avoid spoilage.
2. raw poultry must be refrigerated and maintained in temperature 40 °F or below and used within 1 to 2 days.
3. The poultry must be packaged and contained to prevent any leakage that could cross-contaminate cooked foods or fresh produce.
Specific Items:
Item Description:CHICKEN
Product Specifications: Fresh Grade A chickens ONLY!
Receiving Guideline: Inspect each bird to ensure it is free of bruises, broken bones, feathers, cuts and discoloration. If these signs are present, REJECT! NO Frozen poultry!
OTHER FOWL:
Item Description: DUCK
Product Specifications: Fresh USDA Grade A ducklings ONLY.
Receiving Guideline: Inspect each bird and ensure they are plump, meaty and have skin it is free of free from cuts, bruises and tears. There are no broken bones, no missing parts and few pin feathers. If these signs are present, REJECT!
C. SEAFOOD:
General Information, Receiving and Storage:
Many fish and shellfish species are very expensive; all are highly perishable. Because their cooking times are generally shorter and their flavors more delicate than meat or poultry, special attention must be given to fish and shellfish to prevent spoilage and to produce high-quality finished products. The most important concern when storing fish and shellfish is temperature. When receiving these products, strictly follow these guidelines:
1. Smell—Fresh fish should have a slight sea smell or no odor at all. REJECT: Any off-odors or ammonia odors are a sure sign of aged or improperly handled fish.
2. Eyes—The eyes should be clear and full. REJECT: Sunken eyes mean that the fish is drying out and is probably not fresh.
3. Gills—The gills should be intact and bright red. REJECT: Brown gills are a sign of age.
4. Texture—Generally, the flesh of fresh fish should be firm. REJECT: Mushy flesh or flesh that does not spring back when pressed with a finger is a sign of poor quality or age.
5. Fins and scales—Fins and scales should be moist and full without excessive drying on the outer edges. REJECT: Dry fins or scales are a sign of age; damaged fins or scales may be a sign of mishandling.
6. Appearance—Fish cuts should be moist and glistening. REJECT: if bruises or dark spots are present and the edges are brown or dry.
Specific Items:
Item Description: Fin Fish
Product Specifications: Must be FRESH! Strictly follow guidelines listed above.
Item Description: Shell fish
Product Specifications: Must be FRESH! Strictly follow guidelines listed above and below.
1. Movement—Shellfish should be purchased live and should show movement. Lobsters and other crustaceans should be active. Clams, mussels and oysters that are partially opened should snap shut when tapped with a finger. (Exceptions are geoduck, razor and steamer clams whose siphons protrude, preventing the shell from closing completely.) REJECT: Ones that do not close are dead and should not be used. Avoid mollusks with broken shells or heavy shells that might be filled with mud or sand.
2. Fresh scallops, oyster and clam meats should be set on or packed in ice. Do not let the scallops, fillets or meats come into direct contact with the ice.
3. Clams, mussels and oysters should be stored at 41°F (5°C), at high humidity and left in the boxes or net bags in which they were shipped. Under ideal conditions, shellfish can be kept alive for up to one week. Never store live shellfish in plastic bags and do not ice them.
4. If a saltwater tank is not available, live lobsters, crabs and other crustaceans should be kept in boxes with seaweed or damp newspaper to keep them moist. Most crustaceans circulate salt water over their gills; icing them or placing them in fresh water will kill them. Lobsters and crabs will live for several days under ideal conditions.
D. VEGETABLES:
General Guideline:
1. We will make every effort to purchase and use vegetables at the peak of its season to take advantage of the lowest prices, greater selection and when the vegetable’s color, flavor and texture are at their best.
2. Only vegetables with the grade “U.S. Extra Fancy” will be use.
3. Only grade A for potatoes, carrots and onions.
4. Fresh vegetables, like winter squash, potatoes, onions, shallots and garlic, are best stored at cool temperatures, between 40°F and 60°F (4°C and 16°C).
5. Most other vegetables benefit from cold storage at temperatures between 34°F and 40°F (2°C and 4°C) with relatively high levels of humidity.
6. Greens and other delicate vegetables should be stored away from apples, tomatoes, bananas and melons, as the latter give off a great deal of ethylene gas.
Specific Items:
1. Item Description: Potatoes, mealy
Product Specifications: Check for firm potatoes that are free of soft spots.
Receiving Guideline: Reject potatoes that have begun to sprout.
Storage Guideline: Do not refrigerate potatoes. Store in a cool, dark place with good air circulation to reduce softening, sprouting and spoiling.
2. Item Description: Mushrooms, white, medium
Product Specifications: Mushrooms should have a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface.
Receiving Guideline: A closed veil (the thin membrane under the cap) indicates a delicate flavor; an open veil means a richer flavor.
Storage Guideline: Keep mushrooms refrigerated. Do not rinse mushrooms until ready to use. To prolong storage, for package mushrooms, leave in their tray; remove plastic wrap; completely wrap tray with paper towels. For bulk (loose) storage, place mushrooms in a porous paper bag.
3. Item Description: Tomato
Product Specifications: Smell the blossom (not stem) end. The most flavorful ones will have a rich tomato aroma.
Receiving Guideline: Select tomatoes that are round, full and feel heavy for their size, with no bruises or blemishes. The skin should be taut and not shriveled.
Storage Guideline: Store fresh ripe tomatoes in a cool, dark place, stem-side down, and use within a few days.
4. Item Description: Ginger, Fresh
Product Specifications: Look for smooth skin with a fresh, spicy fragrance.
Receiving Guideline: Tubers should be firm and feel heavy. Length is a sign of maturity, and mature rhizomes will be hotter and more fibrous. Avoid those with wrinkled flesh, as this is an indication of aged ginger past its prime.
Storage Guideline: Fresh, unpeeled root should be wrapped in paper towels, placed in a plastic bag and refrigerated up to three weeks. It can also be tightly wrapped and frozen up to two months. Dried ginger should be kept in a cool, dark space in an airtight container. Pickled and preserved ginger should be kept in their original containers in the refrigerator. Store crystallized ginger in an airtight container in a cool, dark place for up to three months.
E. DAIRY PRODUCTS (INCLUDING CHEESE):
1. Item Description: Gruyère Cheese
Product Specifications: Make sure the cheese is fresh.
Receiving Guideline: If it is dried out or moldy – reject and return
Storage Guideline: Pull out a large section of the cling wrap. The section should be at least three feet in length. Spread it out and smooth out the wrinkles.Lay the gruyere wheel or block in the center of the cling wrap.Pull up the two long sides and lay them over the cheese.
Stretch out another piece of cling wrap about three feet in length. Lay on top of the cheese in the opposite direction. The cling wrap pieces will be in a “T” shape.Wrap the cheese tightly and store it in refrigerator.Store the gruyere in the refrigerator until it is used. If the cheese is dried out or moldy – throw it out.
2. Item Description: Eggs
Product Specifications: GRADE AA – ONLY
Receiving Guideline: No odor, Shell- Clean; of normal shape; unbroken – REJECT if broken or have odor of sulfur smell or off odor.
Storage Guideline: Eggs should be stored at temperatures below 45°F (7°C) and at a relative humidity of 70 to 80 percent.
F. CANNED GOODS:
Item Description: Can vegetables
Product Specifications: U.S. Grade A or Fancy
Receiving Guideline: REJECT: Cans with bulges, leaks or flawed seals, dents, rust or missing labels.
Storage Guideline:
a. Canned vegetables can be stored almost indefinitely at room temperature.
b. Once a can is opened, any unused contents should be transferred to an appropriate storage container and refrigerated. Cans with bulges should be discarded immediately.
c. Optimum storage temperature for canned goods is 65 degrees F. Higher storage temperatures can reduce shelf-life by up to 50 percent.
d. Most canned goods can be stored up to 1 year under optimum temperature.
e. Citrus fruits, fruit juices, pickles, peppers, sauerkraut, green beans, asparagus, beets, and all tomato products should be used within 6 months.
f. Canned foods should never be frozen. The expansion can split the seams of the can or break the glass container.
G. DRY GOODS:
Item Description: Flour, pasta, crackers, sugar, etc.
Product Specifications: baking and pasta dishes
Receiving Guideline: packaging should be intact and in good condition, product has normal color or odor. REJECT if packaging has holes, tears, or punctures. Dampness or water stains on outer cases and inner packaging indicate it has been wet.
Storage Guideline:
a. Store dry goods at temperatures between 50 F and 70 F.
b. Keep flour, cereal, and grain products in airtight containers. Before use, check for damaged containers for rodents and insects.
c. Salt and sugar stored properly can be used indefinitely.
H. CLEANING SUPPLIES:
Item Description: Detergents, degreasers, delimers, and abrasive cleaners.
Product Specifications: Purchase the best cleaners for the restaurant at affordable prices.
Receiving Guideline: packaging should be intact and no leaks, breakage. REJECT if any of these descriptions are present.
Storage Guideline: Store in separate storage closet away from all food products, including dry goods. Store these products on shelves. Storage rooms will be cleaned often.

CEE 400 ESEM/Waste Audit (WARM) Assignment:
Evaluate the CO2 equivalent emissions and energy use/production from your personal waste generation. You will learn about the scope, capabilty, and uncertainty of models. You will learn about the different impacts from various waste handling scenarios. And you will practice good graphing skills.
Your final homework should be turned in as an excel spreadsheet. You should have two separate worksheets. The first will be your ‘Raw’ data from your week of collecting all of your trash, recycling, etc. The second worksheet should have the WARM output data (which you will copy and paste from WARM), one CO2 graph, one energy graph, and one text box describing your findings.
Week prior to due date: Record your waste (trash, recycle, etc) for one week & enter data into excel
You should have kept a log of your personal waste generation for the past week. An excel spreadsheet with example weights of organic waste is available on Blackboard to aid in estimating your food and organic waste. If the exact trash is not available, you should estimate the weight and type of your trash using the example materials provided in class.
You should use WARM to model your current waste scenario (collect both CO2 emissions and energy). WARM is typically used by cities or large organizations; you should assum that you are the average citizen in Phoenix and scale your data up to an annual waste generation for the population of Phoenix. You should also evaluate ONE way to improve your waste footprint and create that scenario in WARM. Your final graphs will be bar graphs comparing the your current versus your idea for improvement.
You should use a text box in excel to write two paragraphs summarizing your findings from the WARM model. Your writeup should describe (paragraph 1) why emissions or energy is negative, and comment on the accuracy of the tools and/or your estimates. (e.g. what might be your largest source of error?) Paragraph two should discuss the findings from your improvement scenario. Were the emissions and energy actually better than your current waste? Don’t forget to refer to the principles of ESEM in either of these paragraphs and bold and italicize the sentence that reflects an ESEM principle and identify the ESEM principle number.
Download & Use WARM for this assignment:
• WARM Calculates CO2 equivalent emissions and BTUs for municipal waste scenarios
• Inputs are in tons and output is in MTCO2E and million BTU (you will have to do unit conversions!
• WARM models large scale local waste system (i.e. for a city)
• Download the xls: http://epa.gov/epawaste/conserve/tools/warm/index.html
Use the following inputs to the WARM.xls:
#3 Arizona
#4 Current Mix
#5 a. LFG Recovery b. Flare
#6 a. Dry b. Typical operation
#7 a. Provide Information
#8b. 45, 20, 41, 35
Because of the scale of the WARM model, you will need to increase your weekly waste consumption to the population of Phoenix for one year.
Rubric:
100% of your grade will be allocated to the WARM rubric, below.
WARM Rubric
Points Possible Points Earned
Data & GRAPHs:
Raw data reflects weekly trash collection for a person. Weights of trash estimated in xls. Amounts of waste scaled up to one year and Phx population. (1 pt ea) 3
Two graphs comparing two different waste management scenarios: current scenario and one example improvement. (2 pts each) 4
Graph aesthetics: Graph is properly labeled on both axes, has a title, proper units. (1 pt each) 4
Graph aesthetics: Graph is easy to read, maximizes real estate. 1
2-Paragraph Summary:
Paragraph 1 Describes any negative emissions/energy numbers. 1
Paragraph 1 Discusses major sources of error that might influence model results. 1
Bold & italicized at least one relevant ESEM principle 1
Paragraph 2 Describes improvement scenario shown in the graphs. Addresses whether the CO2 & energy results actually improved. Describes rationale for why CO2 & energy changed from ‘current’ scenario. (1 pt ea) 3
Writing is professional, well written, free of grammatical mistakes and typos. 3

I need 3 pages (Approx 900 words)

APA

4 References

The Centers for Disease Control (CDC) collects and disseminates information about outbreaks of disease. H1N1, SARS, and West Nile virus are just a few of the disease outbreaks that the CDC has reported. You have been called upon to lead one of the investigations. Select a disease outbreak for which you will lead an investigation.

Identify and describe the necessary steps to be taken for an investigation of the disease outbreak.

For each of the three prevention levels, provide at least two examples of prevention for this disease.

Describe the criteria to be met before screening for this disease.

Describe how the effectiveness of the screening program will be evaluated.

APN – CURRICULUM VITAE – DeNisco, S.M. & Barker, A.M. (2016). Advanced practice nursing: Essential knowledge for the profession. (3rd ed.). Burlington, MA: Jones and Bartlett Learning.

Purpose

The purpose of this application is to provide the student an opportunity to explore the role of the advanced practice nurse (APN) and develop an APN professional development plan.

Course Outcomes

ORDER A PAPER OR CV HERE

Through this assignment, the student will demonstrate the ability to:

CO1: Synthesize knowledge and concepts from advanced practice nursing with supporting disciplines as a foundation for APN/specialty nurse practitioner practice that is culturally competent and population-specific (PO #1).

CO3: Assimilate primary care competencies into APN/specialty nurse practitioner practice that exemplify professional values, scholarship, service, and culturally competent global awareness and support ongoing professional and personal development. (PO #5)

CO5: Contribute to the body of advanced practice nursing knowledge through participation in systematic inquiry, utilization of evidence-based practice, and dissemination of findings to support high-quality care and healthcare innovation. (PO #9)

CO9: Evaluate strategies for contract negotiation, CV/resume writing, credentialing, national board certification, hospital privileges, and reimbursement (PO #8).

CO 10: Develop visionary leadership skills that combine best evidence with nursing expertise to support quality improvement, safety, and change across healthcare organizations and systems (PO #1, 3, 8, and 9).

CO 11: Differentiate leadership strategies that strengthen interprofessional collaboration and incorporate an ethic of care, values, and ethical principles into the role of the nurse leader across healthcare organizations and systems (PO #2, 4, 5, 6, and 7).

Due Date: Sunday 11:59 p.m. MT at the end of Week 7

Total Points Possible: 150

Requirements:

To complete this application, you will need to access to the following databases: CINAHL, MEDLINE, Cochrane Library, and the Joanna Briggs Institute. You may access these databases through the Chamberlain College of Nursing Online Library.
The APN Professional Development Plan paper is worth 150 points and will be graded on quality of information, use of citations, use of Standard English grammar, sentence structure, and overall organization based on the required components as summarized in the directions and grading criteria/rubric.
Create your manuscript using Microsoft Word 2007 (a part of Microsoft Office 2007), which is the required format for all Chamberlain College of Nursing documents. You can tell that the document is saved as a MS Word 2007 document because it will end in “.docx”
Follow the directions and grading criteria closely. Any questions about this paper may be posted under the Q & A Forum.
The length of the paper is to be no less than 6 and no greater than 8 pages excluding title page and reference pages.
APA (2010) format is required with both a title page and reference page. Use the required components of the review as Level 1 headers (upper and lower case, centered):
Introduction to the APN professional development plan
APN Scope of Practice
Personal Assessment
Networking and Marketing Strategies
Conclusion
Preparing the paper

The following are best practices for preparing this paper:

Review Chapter 29- Role Transition: Strategies for Success in the Marketplace inDeNisco and Barker (2013).
Nurse practitioners need to take into account the state rules and regulations that guide advanced practice. Research and review the Nurse Practice Act and APN scope of practice guidelines in your particular state. Identify information regarding educational requirements, licensure and regulatory requirements, as well as practice environment details. Review information regarding full, limited, or restricted practice limitations as well as prescriptive authority.
Review Guidelines for APN Role Transition Using Benner’s Self-Assessment Tool in DocSharing. Prior to engaging in pursuit for employment, APNs should complete a comprehensive, honest, affirmative personal assessment to identify their strengths and weaknesses as well as their goals and objectives. Research assessment tools, conduct a personal assessment, and reflect upon your strengths, weaknesses, goals, and objectives.
To complete the transition from students to expert nurse practitioners working in the healthcare field, graduating APN students will need to secure their first position. Research local and national professional organizations that advertise employment opportunities for APNs. Identify networking and marketing strategies and provide a rationale for your selections.
Write your Curriculum Vitae (CV). Refer to the template on pages 618-619 in DeNisco and Barker (2013). Your CV should not exceed 2 pages in length.
When concluding the paper, summarize important aspects of the APN professional development plan.

Field: Biology

Report Issue
In the United States, we are fortunate to have an abundant supply of food. However, this abundance is largely due to advances in agricultural technologies, which have in turn created numerous concerns surrounding our food sources. Provide at least two recent (since the Green Revolution ended) examples of how the United States has increased its food production, and discuss how these changes have affected both the environment and food safety. Possible innovations you might cover include, but are not limited to: GM agriculture, polyculture farming, permaculture farming, vertical farms, small-scale organic farming, aquaponics, concentrated animal feeding operations, urban gardening (rooftop and vacant lot), not-till farming, precision farming, use of drones, and use of GPS technology.

Your initial post should be at least 250 words in length. Utilize at least two scholarly or reputable resources and your textbook to support your claims. Cite your sources in APA format. Quoted text should constitute no more than ten percent of your post. Respond to at least two of your classmates’ posts by Day 7.

See Attachment of Chapter 3 Reading Material