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Al na, G. H., J. C. Crespo, A. H. Marteache, M. Aguado, and J. G. Gonzalez. 1996. Implantacion del sistema HACCP en la industria c rnica. Servicio Central de Publicationes del Gobierno Vasco. Vitoria-Gasteiz, Spain: Gubierno de Espa a. Bj rkst n, B., R. Crevel, C. Hischenhuber, M. L vik, F. Samuels, S. Strobel, S. L. Taylor, J. M. Wal, and R. Ward. 2008. Criteria for identifying allergenic foods of public health importance. Regulatory Toxicology and Pharmacology 51:42 52. Blumberg, E. 2008. Take the preliminary steps to design your HACCP plan. Small Plant News USDA/FSIS 2:6 4. Bonardi, S., F. Brindani, G. Pizzin, L. Lucidi, M. D Incau, E. Liebana, and S. Morabito. 2003. Detection of salmonella spp., yersinia enterocolitica and verocytotoxin-producing Escherichia coli O157 in pigs at slaughter in Italy. International Journal of Food Microbiology 85:101 110. CDC. 2008. Preliminary foodNet data on the incidence of infection with pathogens transmitted commonly through food 10 states, United States, 2007. Department of Health and Human Services. Centers for Disease Control and Prevention. Morbility and Mortality Weekly Report 57(14):366 370.

An overview of the lodging establishment will include the number of rooms (accompanied by a detailed printed handout concerning the layout of the rooms), a list of services offered in the establishment, an organization chart of the people in the various departments, and of course, a tour of the property. The guest rooms are a very important part of the day-to-day activity of the front of ce staff. The sooner the employee is aware of the location and contents of the rooms, the quicker he or she will feel comfortable with the job. Floor plans for each oor and a printed summary of the typical contents of the rooms will serve as handy references that the new person can review at a later time. For instance, if the odd-numbered oors have three suites and the even-numbered oors have study areas for businesspersons, including this information in the printed material will assist in the training process. The services offered by the hotel (restaurants, banquet facilities, room services, lounges, pool, athletics room, and gift shops) should be identi ed during the orientation program so that the new employee can assist and direct guests. Hours of operation for each department listed will help the new employee learn more about the systematic operation of the hotel.

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Real polynomial: For given Po, PI, ... , Pn E lR, a function P : lR defined by p(x) = Po + PIX + ... + Pnxn is a real polynomial. Degree of a polynomial: A polynomialp(x) pn :f. 0 is said to have degree n.

2.8 The Hamming block code Cb (15, 11) has the following parity check submatrix: 0 0 1 1 0 1 0 1 1 0 0 1 0 1 1 0 1 0 1 0 P = 1 1 0 0 0 1 1 1 1 1 1 0 1 1 0 1 1 0 1 1 1 1 1 1 (a) Construct the parity check matrix of the code. (b) Construct the error pattern syndrome table. (c) Apply syndrome decoding to the received vector r = (011111001011011). 2.9 A binary Hamming single-error-correcting code has length n = 10. What is (a) the number of information digits k; (b) the number of parity check digits n k; (c) the rate of the code; (d) the parity check equation; (e) the code vector if all the information digits are 1 s and (f) the syndrome if an error occurs at the seventh digit of a code vector 2.10 Random errors with probability p = 10 3 on a BSC are to be corrected by a random-error-control block code with n = 15, k = 11 and dmin = 3. What is the overall throughput rate and block error probability after decoding, when the code is used (a) in FEC mode and (b) in retransmission error correction (ARQ) mode 2.11 An FEC scheme operates on an AWGN channel and it should perform with a bit error rate Pbe < 10 4 , using the minimum transmitted power. Options for this scheme are the block codes as given in Table P.2.2.

(0, s 2 D)

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