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fat is very important for avor development, while the composition in fatty acids mainly depends on the feed given to pigs (Jim nezColmenero et al. 2006) and the crossbreed used (Armero et al. 2002). Any undesirable aroma or oxidative development (i.e., rancidity) must be detected before processing. Hams are usually boned before brine injection. The salt added in the brine may reach a nal content of around 2% in the ham. Salt contributes to a reduction in water activity, partial solubilization of myo brillar proteins, and typical salty taste. Nitrite is also added at levels of 120 150 mg/kg and contributes to typical light pink color formation, antioxidant activity, and preservation effect against pathogens (Pegg and Shahidi 2000). In order to avoid risks of nitrosamine formation, the addition of ascorbates or erythorbates at levels of 200 400 mg/kg is recommended. Some sugar (dextrose) may be added for taste purposes. Phosphates, at levels from 0.15% to 0.3%, given as P2O5, may be allowed in some countries, depending on the quality of the product. Polyphosphates contribute to improvements in ham s water retention. Poor-quality hams may also contain some nonmeat ingredients like milk powder, caseinate, soy proteins, potato our, or carrageenan, to act as thickeners and to improve water retention.

Figure 10-9. Times Hotel night audit. Night Audit $ Actual ROOM TAX Restaurant 1 Restaurant 2 Restaurant 3 TOTAL RST SALES SALES TAX Rest Tips 1 Rest Tips 2 Rest Tips 3 TOTAL RST TIPS Room Srv 1 Room Srv 2 Room Srv 3 TOTAL ROOM SRV SALES TAX Room Srv 1 Tips Room Srv 2 Tips Room Srv 3 Tips TOTAL ROOM SRV TIPS Banq Bkfst Banq Lunch Banq Dinner TOTAL BANQ Banq Bkfst Tips Banq Lunch Tips Banq Dinner Tips TOTAL BANQ TIPS Banq Bar Lunch Banq Bar Dinner TOTAL BANQ BAR ROOM RENTAL Lounge 1 Lounge 2 Lounge 3 Lounge 4 TOTAL LOUNGE SALES Lounge Tips 1 Lounge Tips 2 Lounge Tips 3 Lounge Tips 4 TOTAL LOUNGE TIPS VALET $ Budget 7,500.00 750.00 825.00 1,500.00 1,500.00 3,825.00 191.25 123.75 225.00 225.00 573.75 350.00 300.00 250.00 900.00 45.00 70.00 60.00 50.00 180.00 350.00 500.00 6,500.00 7,350.00 63.00 90.00 1,170.00 1,323.00 200.00 400.00 600.00 250.00 85.00 950.00 450.00 575.00 2,060.00 8.50 95.00 45.00 57.50 206.00 250.00 Date Goal(%)

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For example, the histrionic motive to connect with other people by getting their attention implies a desire to influence other people to connect. This disorder should, therefore, occupy the upper right-hand quadrant of a two-dimensional space (where the motive to connect implies high communion and the motive to influence implies high agency). Similarly, the dependent motive to connect with other people and get them to take charge implies that the dependent personality disorder should occupy the lower right-hand quadrant. Several studies have scaled and graphed the personality disorders. Pincus and Wiggins (1990) administered questionnaires to a large sample of undergraduate students to assess the interpersonal problems (frustrated motives) associated with different personality disorders. Figure 27.5 shows, for each of six personality disorders, the graphical location of typical interpersonal problems. Two primary dimensions (corresponding to communion and agency) emerged from a principal components analysis. People with a histrionic, antisocial, or narcissistic personality disorder, by their own report, tend to take charge of other people too readily ( high agency). Those with a histrionic personality disorder also tend to connect with others too readily ( high communion), whereas those with an antisocial personality disorder fail to connect with others ( low communion). People with a dependent, schizoid, or avoidant personality disorder tend to yield too readily as a result of feeling inferior and inadequate ( low agency). Those with a dependent personality disorder also connect too readily ( high communion), whereas those with a schizoid personality disorder avoid connecting ( low communion).

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