Operations and Project Management for Morrisons

This report evaluates the principles of operations management adopted by Morrisons, a multinational retail sector, and provides a blueprint for continuous improvement. It includes a comparison between operations and operations management, critical evaluation of adoption of operations management principles, and analysis of the degree to which operations management fulfills the needs of the company.

Operations and Project Management

Contents
OVERVIEW OF THE SELECTED COMPANY 4
MAIN BODY 4
COMPARISON BETWEEN OPERATIONS AND OPERATIONS MANAGEMENT 4
CRITICAL EVALUATION OF ADOPTION OF OPERATIONS MANAGEMENT
PRINCIPLES IN THE SELECTED COMPANY 4
ANALYZING THE DEGREE TO WHICH OPERATIONS MANAGEMENT OF THE
FIRM FULFILL NEEDS OF THE COMPANY 5
EXPLANATION OF CONTINUOUS IMPROVEMENT IN RELATION TO PHILOSOPHY
AND DESCRIPTION OF LEAN PRINCIPLES 6
SIX SIGMA’S7
DEVELOPMENT OF CONTINUOUS IMPROVEMENT PLAN 7
FORMATION OF COURSE OF ACTION FOR CONTINUOUS IMPROVEMENT BASED
ON CRITICAL EVALUATION OF PRINCIPLES OF OPERATIONS MANAGEMENT IN
RELATION TO THE COMPANY 9
ANALYSIS OF THE CONTINUOUS IMPROVEMENT PLAN 9
CONCLUSION 9
REFERENCES 11

Part 1
Review and Critique of Operations Management

Overview of the selected company
The company which is chosen is the morrisons for the report it is a multinational retail
sector which was founded by William morrisons in Britain. they operate in numerous ranges
and caters the different sort of products to their customer they have food, clothing and books.
In this report the principles are effective evaluated and analyzed along with providing the
blue print for improving the plan.
Main Body
Comparison between operations and operations management
This method and concept usually have the focal point on management internal activities
which assists in ensuring efficient functionating. the operations can be defined as
transforming the basic and necessary resources into consumer commodities. in the
organization, the operations had a vital role as it helps and supports in proper attaining the
business objectives which includes the various functions for instance human resource,
financial department and many more. Operational management is praise which is done by a
company to attain a higher degree of efficiency in the company. in this, the proper structure
and blueprint are created which helps in controlling and overseeing the production activities.
The Morrison has operations management which includes the outlet and proper structure for
outlet spaces(Kumar.,2020).
Critical evaluation of adoption of operations management principles in the selected
company
Lean production: In this the focal point is on declining and reduce the waste in
manufacturing system while there is constant try in rising and maximizing the productivity in
the organization. the advantage of this production is that it reduces the timing of lean and
operating costs and quality is improved(Leiras., 2018).
Pros: lean production reduces and eliminates the outdated inventory and stocks which
has a higher risk of being expired. this helps in company's unnecessary reduction of costs.
Cons: As this method little flexible with the reduction of waste sometimes it becomes
late delivery. This can act as a barrier between the customer and the company relationship.

Mass communication: It is considered a crucial and vital part of the organization as the
activities of businesses are quite dependent on it and the activities are restricted if the mass
media is not there. through the help, the people are aware of the launch of new products and it
is also proven very helpful in marketing. as the organization, Morrisons is taking the proper
utilization of mass media and making the people aware of their e rand as well as they also
have a strong presence on tv and social media(Magon., 2018).
Pros: the mass media is the primary source of communicating with a large audience
and keeping them fully aware of the consumer about any new products and discounts.
Cons: the hacking and imposter's chance can be increased without a thought as the
organization is always in limelight.
Agile manufacturing: In this approach the operations management is used for
productions and enhancing and improving the respond to consumer rapidly (McManus.,
2019). in this the changes are faced quickly and adapted by the organization. as the hit of
pandemic, the changes were accepted quickly and the sales were done by online.
Pros: Agile it provides the chance to come up with the high quality which will satisfy
the customer needs and keeping up the pace with market.
Cons: As the unclear and unorganized in production became an obstacle in the
resources and other elements which is encompassed in production.
Analyzing the degree to which operations management of the firm fulfill needs of the
company
To fulfil all the desires and needs of the company particular aims and objectives need to
be achieved. Morrisons aim to take the lean production which will decline to eradicate all the
wastage. it will also enhance the productivity of the products. to bring the awareness among
the customer using the mass communication through this people will be aware of all the
newly launched products this will boost the sales and productivity of a company.
Explanation of continuous improvement in relation to philosophy and description of
lean principles

Lean principles
In this method, there is severe eradication of the waste and in this, the proper organisation is
done which helps in growing the progress(Osman., 2018). Using lean is a repetitive process
as it helps the company to find the particular parts which do not cater for the value of the
commodity. lean principles are provided:
Identifying of worth: in this, the consumer expectations and requirements are
considered. this is important for the organization moreover it is done through interviews.
Creating a map of the value stream: in this, the activities are determined what is
needed to accomplish all the objectives of a business. in this, the process is continued from
the first principles.
Building flow: this method is independent and takes place step by step until the
whole process comes to end.
Establish pull: it has a distinctive source of wastage and the worth of lean inventory.
whereas this step assists in lowering the costs.
Pursue perfection: in this method, the major objective is to crave the attention which
would base on consumer need .
Tesco is using lean manufacturing which helps in increasing profitability moreover this
innovation is provided and this approach has a high focus on the supply chain. the
organization has shown an improvement in the bond between the customers and suppliers.
however, there is proper utilization of transport which helps in reducing the inventory
costs(Koksalmis.,2019)
Six sigma’s
This approach is used in the organization for improving the products and services. their major
focus is to manage and improve the business by using statistical tools. this has five stages for
improvement(Sabbaghtorkan., 2020).
Define: in this, the problem is defined and the information is based on quantifiable
and quantifiable rather than on the abstract goals.

Measure: in this stage, the organization has the asses tp the present p[ropcess
capabilities and is also introduced to the process baseline.
Analyse: in this stage, the data is measured and isolated in the process of defects and
inefficiencies.
Improve: in this, the action plan is solved and analysed. the organization mentions all
the identification of causes and design to isolate the. Variables.
Control: it is the last phase of six sigma which would create a well-controlled plan
and use the standardised process. there is a proper outline of the workflow of the
organisation
Development of continuous improvement plan
Kaizen: In this, the focal point is towards the improvements of small changes which have
given the consequence of high improvements. it has encompassed the PDCA cycle which
helps in identifying the improvement opportunities(Hasle., 2019)
Plan: this problem is evaluated, and identified by experimenting for testing the
purpose.
Do: in this amends are already decided in previous steps. the answers are done at the trivial
level which gives the organization liberty to learn what they need to adjust and changed.
Check: in this stage, there is a review of experiments and they are analysed, identified
and evaluated about what the organisation has learnt.
Act: in this stage, the change procedure is informed it has an inclusion of PDCA cycle
which can be utilized afterwards.
Pros: Morrisons are able to resolve the issue ina. Collaboration manner as a group
which not only helps in strengthening the bond but also gives the new fresh perspective of
beleonginesss.

Cons: with regards to Morrison the disadvantage the organization has to face is that
they need to conduct proper training for their employees due to this the proper flow of work
will disturbed.
Benchmarking: in this, the firm helps in identifying the gap in performance and allows the
organization to set the objectives and improves its competitive position. for this the company
has to follow the steps for the identification as well the proper evaluation is done(Sobchak.,
2018).
pros: By using this benchmark the company will be able to evaluate their own
necessary activities which will enhance their profit margin.
Cons: With regards to the rival's organization they have a strong eye on the
organization this can act as a barrier.
Tqm: total quality management is the process in which the implementation is for
ensuring that the quality of the product is done in all the stages of the project. the main
objective is to hold the things which are encompassed in production to creating the final
product result.
Pros: TQM helps in reducing and lowering the cost of enterprise as it includes quality
management which assists the distinctive departments in communicating their desire and
problems with each other.
Cons: the creativity has been constrained in TQM for the developers as they are
limited to create and fix as per the thinking of their consumers.
It is organisational resource planning which is being used by the company for
handling and integrating the aspects of the business. as there are many software applications
which are a crucial part of implementation in resource planning which includes all the details
needed for running the organization.
Pros: it will benefit the company at the bigger level in finance.
Cons: the employees of Morrisons need training which takes time usually.

Formation of course of action for continuous improvement based on critical evaluation
of principles of operations management in relation to the company
Kaizen: it assists in the importance of completing the management activities which are
proactive and consistent in nature. as well as the development of a workplace where they
voice out their issues and concerns. the changes in the organisation happen when the lean
approach is together with kaizen, lean concentrates more on the eradication of waste. and
helps in improving the efficiency level(Chawla., 2021).
Tqm: in this, the bond is quite strong between communication and quality
implementation. it is depended on the communication which flows in all directions.
Benchmarking: in this, the focus is on reducing the waste and while agile has more
focus on the resources available.
Analysis of the continuous improvement plan
This improvement plan is designed for making and empowering the employees for resolving
all the issues in the work process. This also assists in employee turnover and as well as the
competition in numerous products and services. whereas the feedback allows the organisation
to work on their quality(Tsadikovich., 2020).
Conclusion
From the report, it can be summarized that quality management is essential for any
business's top progress as well as it supports the commodities with exceptional value. this
also ensures that the product fulfils gym consumers' needs and wants to maximise their
satisfaction(Akalegbere., 2022).

References
Books and Journal
Akalegbere, G.C. and CICA, C., 2022. Operations management in organizations
articule. American International Journal of Business Management (AIJBM), 5(1), pp.20-33.
Chawla, V.K., Chhabra, D., Gupta, P. and Naaz, S., 2021. Evaluation of green operations
management by fuzzy analytical hierarchy process. Materials Today: Proceedings, 38,
pp.274-279.
Hasle, P., Madsen, C.U., Hansen, D. and Maalouf, M.M., 2019. Occupational health and
safety management and operations management: shall the twain never meet?.
Koksalmis, G.H., 2019. Operations management perspectives in the air transport
management. Journal of Business Administration Research, v2 (1).
Kumar, A., Luthra, S., Mangla, S.K. and Kazançoğlu, Y., 2020. COVID-19 impact on
sustainable production and operations management. Sustainable Operations and
Computers, 1, pp.1-7.
Leiras, A., González-Calderón, C.A., de Brito Junior, I., Villa, S. and Yoshizaki, H.T.Y.,
2018. Operations Management for Social Good 2018 POMS International Conference in Rio.
In Conference proceedings POMS (p. 11).
Magon, R.B., Thomé, A.M.T., Ferrer, A.L.C. and Scavarda, L.F., 2018. Sustainability and
performance in operations management research. Journal of cleaner production, 190, pp.104-
117.
McManus, J., Winroth, M. and Angelis, J., 2019. Service

operations management: A strategic perspective. Bloomsbury
Publishing.
Osman, A. and Al Hinai, N., 2018, March. Project management versus operations
management: A comparative study. In Proceedings of the International Conference on
Industrial Engineering and Operations Management 2018-March (pp. 2809-2818).
Sabbaghtorkan, M., Batta, R. and He, Q., 2020. Prepositioning of assets and supplies in
disaster operations management: Review and research gap identification. European Journal
of Operational Research, 284(1), pp.1-19.
Sobchak, T., Shinners, D.W. and Shaw, H., 2018. NASA space network project operations
management: past, present and future for the tracking and data relay satellite constellation.
In 2018 SpaceOps Conference (p. 2358).
Tsadikovich, D., Kamble, A. and Elalouf, A., 2020. Controlled information spread for
population preparedness in disaster operations management. International journal of disaster
risk reduction, 42, p.101338.

Part 2
Project Life Cycle

Table of Contents
PROJECT TITLE 14
APPLICATION OF EVERY PHASE OF PLC TO THE CHOSEN
PROJECT ALONG WITH REQUIRED DOCUMENTS: 14
PROJECT PLANNING 16
PROJECT EXECUTION 19
PROJECT CLOSURE 20
EVALUATION OF PROJECT METHODOLOGIES UTILIZED 23
CONCLUSION:24
REFERENCES 25

Project title
On site cookery project
Summary of the case study
Manufacturing firm which is located in Scotland which is facing the problem of lack
of onsite cookery service for 1500 employees. This has led to over crowed in the area which
is because of consumers which moves out from the organisation to gain lunch . The
organisation aims for implementing the project which resolves the overcrowded issues ,
which decreases the employee absenteeism and initiating the csr by improving the health .
Application of every phase of PLC to the chosen project along with required
documents:
Project initiation
In this, the project life cycle encompasses the evaluation of the aims which need to be
achieved. the management at the Scotland factory needs to ensure the sanction from
supervising the employees as well as meeting the details and need for success.
Title: on-site cookery project
Brief description: the objective of this project is to offer Scotland based
manufacturing organisation on-site nourishing food during lunch hours. this also aims for
achieving in seeking the services from the food cookery companies which offer the organic
food.
Background: Scotland is based on a manufacturing company which is facing the
problem of employee absence and overpopulation as they lack the food on company
premises.
Goals:
 To eradicate the overpopulation in nearby areas.
 To enhance and motivate the healthy nourishing habits in employees.
 To decline their absenteeism in the company.
Scope: the scope of the project is fairly huge as its main objective is to provide a
nourishing lunch to the 1500 employees on the regular basis. the project will begin by
understanding the likes and dislikes of each and another employee.

Impact on other business systems and units: this project brings the notice of
organisation in wider and broad changes to the nourishing company premise of cookery
service. this will have an optimistic impact on the enterprise's systems and units. whereas it
will enhance the employee productivity as mob=ving in an out from company premises
during the lunch hours which leads in wasting of time this will reduce and remove the time.
Stakeholders: it is essential to determine the stakeholders of the project and keep them
updated about the progress. the major role of stakeholders of the project is company
employees as they will be impacted the project. the cookery supplies are project stakeholders
as they have the major responsibility of delivering the best quality of food. the government
administration is a project as they need to think about safety and regulations. moreover, the
investors of the organisation are necessary stakeholders as the consequence of the project
which affects the organisational productivity. Roles and responsibilities of the project
manager, the project team and the committee. The major work of a project manager is to
encompass the responsibility of offering advice and taking the charge of the completion of
the project.
Milestone: the project milestone can be explained as the particular project life cycle
which is majorly used to measure the progress and growth of the project towards the primary
goals. the project milestone for on site cookery project is approval, detail and the approval of
design and the last is needed the final yes.
Budget:
Particulars Calculation Amount
Sales £50*200 £10000
Less: variable cost £3*200 £600
Contribution Sales-variable cost £9400
Less: fixed cost £1500
Less: estimated cost of sales £10*200 £2000
Net profit £5900

Constraints, assumptions, dependencies and risks: the budget of the project is 4500
dollars and the problem is that it is less and limited for the project. the project assumes that
the supplier for serving all the utensils will have the decomposable utensils on the regular
basis. the project depend on the cookery services which need to reach the manifesting factory
an hour before lunch. the risk is the food that employees neglect of eating outside the
premises due to tasks cookery service(Flanders., 2019). if the healthy food is not being liked
they will start going outside then the over crowing problem will come.
Success measurements: it is necessary to develop the highs of the project in every
stage. The other project success is defined for the onsite cookery are schedule, quality, cost
and stakeholder satisfaction and the performance against the business case.
Project planning
This phase of the venture life cycle incorporates team building so in an objective is
achieved manner way (Holt., 2019).The different cycles needed for project arranging in the
setting off on-location cookery project are given underneath:
Scope planning: This incorporates recognizable goals, assets,
financial plans and courses of events. Scope anticipating nearby cookery project helped
appropriate asset designation. The extent of the on-location cookery project is to convey
supporting food to 1500 representatives on regular routine.
Preparation of the work breakdown structure: Work breakdown
structure incorporates separating the venture into more assignments. The work-breakdown
construction of this report is given underneath:

Project schedule development : The timetable of the on-location cookery project
was developed to guarantee that quality work is finished quicker than expected. The venture
plan for the on-location cookery project is leading research on the culinary preferences of
workers. The arrangement of execution will lead to research on the culinary preferences of
representatives and making a safe region where workers can serve themselves food(Best.,
2018).At last appropriate cookery specialist co-op and serving, utensil providers will be
distinguished and contracted.
Resource planning: This piece of the arranging stage includes
evaluation, foreseeing and allotment of different assets to project at right time. Each task
colleague was given appropriate assets as indicated by their capacities to achieve the goals of
the on-location cookery project. The money supervisor will be entrusted with designated
monetary assets at the start of the undertaking. The undertaking manager will finish research
on workers' different preferences. This requires research and decisive reasoning abilities. The
acquirement supervisor will be entrusted with observing cookery specialist organization and
recyclable utensil providers.
Budget planning : The budget of this particular project will be done
to gain the high quality outcome and consequences and minimise the risk . the cost of the
project is 4500 dollar .
Procurement planning : This incorporates recognizable proof and solidification of
prerequisites and choosing the course of events for their acquirement with the goal that they
are accessible upon necessity. The on-location cookery project requires contracting with
cookery specialist co-ops to convey feeding food on the organization's premises day
today(Lee., 2021).
. Acquisition making arrangements for on-location cookery administration additionally
includes distinguishing proof of reasonable recyclable serving utensil suppliers and
contracting with them under the spending plan.
Risk management: This is characterized as the technique of distinguishing proof and
investigations of misfortune openings and making a move to limit the financial effect of
misfortune openings. This progression of the arranging stage recognized the chance of

representatives to avoid eating outside the organization's premises due to boring food given
by the cookery administration. This implies controlling execution risk and carrying out
quality control measures to guarantee that representatives are happy with on-location cookery
and don't move back to eating outside the organization's premises(Branch., 2020).
Quality planning: The key presentation pointers used to evaluate the
nature of the venture are financial plan fluctuation, arranged esteem, number of progress
demands and number of mistakes.
Communication planning: The correspondence technique for the
on-location cookery projects incorporates the use of computerized channels to rapidly impart.
Seniors staff of the organization will straightforwardly speak with each worker engaged with
the venture through messages and texting applications. Representatives will actually want to
give their criticism to ranking staff through messages.
Project execution
This period of the undertaking life-cycle revolves around the
execution of the venture plan, overseeing partner assumptions and planning with project
colleagues to accomplish project expectations.
Project expectations: This alludes to the specific outcome which is accomplished
through purposive work finished during the venture. The task expectations of the on-location
cookery project are improvement in representative fulfilment, improvement in worker
wellbeing and upgrade of representative efficiency by offering lunch on the premises of the
organization(Deagon., 2021).
Change demands: This is characterized as a formal proposition by
the client to adjust expectations of the undertaking. The change demands by partners for on-
location cookery undertaking will be executed right away. The essential change demanded by
the financial backers is to guarantee that nourishment for workers is cooked from natural food
to improve their wellbeing. This adjustment was executed quickly as cookery suppliers are
educated about the changes.
Execution information: The undertaking arranging stage produces an enormous
measure of information on representative execution. This information can be utilized to use
group the executive's techniques and enable colleagues(Węgiel., 2018). Group advancement

systems utilized in on-location cookery projects are peace making process, laying out
progress measurements and remunerating devoted colleagues.
Issue log: The variables which adversely affect the venture are
recorded and observed on the issue log. Issue log will be utilized to comprehend the status of
different task issues and immediately make a move towards settling the issue.
Documentation refreshes: Changes made to project degree or
spending plan of on-location cookery project during the arranging stage are recorded
fittingly. There were no progressions to archives for the on-location cookery project.
Issue Title Reporte
d on
Reported by Severity Priority Status
Communication
defect
30/6/21 IT staff High Urgent New
Cost exceeding
budget
2/6/21 Finance
manager
Medium Low Closed
Food wastage 5/6/21 Project
supervisor
Critical Low On hold
Project closure
This is the last phase of the venture wherein the undertaking is officially shut and
every one of the expectations is accomplished. This incorporates giving the partners
expectations and creating documentation for the arrival of staff gear and retractions of
agreement. The point of this survey is to assess the achievement of undertaking goals,
adequacy of the venture and perceive activities which can increment project
benefits(Charlesworth., 2022).
Building a case
Name of the project: on site cookery project
Vision: to give and provide the workers with tasty an healthy food.
Objectives:

 To reduce the over population
 To enhance the healthy habits
 To reduce the absent in the organization.
Mission: To enhance the company productivity and the employee satisfaction.
Executive summary: Scotland based assembling firm is different issues on account
of nonattendance of on-location cookery. This remembers for neighboring
regions(Maclurcan., 2019). The on-location cookery project means to distinguish appropriate
cookery specialist organizations and deal food on organization premises to further develop
worker wellbeing and decrease staffing.
What is the new idea of innovation?
This thought is to offer the healthy food to 1500 employee on the regular basis.
Why is it opportunity?
The opportunity is enlarge the employee satisfaction and decline the employee the absent by
providing the on-site cookery for the tasty food .
What resources do you need to bring it about – people, equipment, time, etc.?
The assets for this task incorporate capital speculation to acquire cookery providers
and venture supervisory groups to effectively execute the undertaking plan. Notwithstanding
this acquiring recyclable utensils for serving food to the employees is significant. Monetary
assets are expected to contract with providers and merchants.
What is the project plan? – give as much detail (and usefully some kind of map like a
Gantt chart – for how the project will proceed).
The venture plan is to grasp the culinary preferences of representatives and distinguish
cookery administration which offers to sustain nourishment for 1500 on an everyday scale.
The venture means to improve worker fulfilment by offering to sustain and delicious
food(Pell, F., 2019).

What are the risks and the potential benefits?
The essential risk of the undertaking is Costs surpassing the financial plan of the task
which is £4500. It means quite a bit to acquire excellent outcomes under the chosen spending
plan to acquire the advantage of better representative fulfilment and lessening worker non-
attendance.
How will the cash flow work
The income of the undertaking for the task remembers speculation for cookery
administrations. The funds for the on-location cookery undertaking will be produced from
bank advances.
Business Strategy for the project:
The business system of the venture will be to offer representatives
supporting food to diminish non-attendance and upgrade the efficiency of the organization.

Benefits of the above mentioned: This methodology will assist the
firm with achieving CSR goals while further developing the efficiency of the organization.
Limits/issues of the above mentioned: that's what the essential
limits are assuming the food is organized and issues of congestion will begin in the future.
Answers for the impediments: This can be tackled by reaching high
appraised cookery administration to give new and sustaining food.
Evaluation of project methodologies utilized
Agile methodologies are characterized as undertaking the executive’s cycle in which
requests and arrangements rise out of cooperation between cross-utilitarian groups. These
approaches are utilized for on-location cookery projects. The value of spry techniques is that
it works on the quality and control of the task (Güldemir., 2020).The nature of individual
undertaking was improved with the assistance of this procedure. The bad mark of spry
techniques is that it prompts insufficient asset arranging.
Gantt outline and work breakdown structure are a portion of the undertaking the
executive’s devices utilized for on-location cookery project. The value of the Gantt graph is
that it helps in the portrayal of undertaking a task which is straightforward. Gantt diagram
assumed a significant part in the powerful administration of on-location cookery project as
each worker comprehended different periods of the undertaking without any problem
(Cusack., 2018). The fault of the Gantt diagram is that they should be refreshed consistently.
The essential benefit of execution for the executives is that it prompts designated
advancement of colleagues which helps in the achievement of venture objectives. The
inconvenience of task the board is impacted by biases and is tedious.
Project achievements assumed a basic part in the effective fruition of the on-location
cookery project. The value of utilizing expectations is that they help the venture supervisor
decide the cost and season of the task. The fault of venture expectations is that outer partners
can’t see it. Project expectations of the on-location cookery helped being developed the task
which fulfilled different partners (Ramsey., 2019). The value of interior and outside
benchmarks is that it recognizes fundamental exercises and upgrades the nature of work. The
bad mark of the benchmark is that it expands the conditions of the task. The on-location
cookery project was improved on account of inner and outside benchmarks. The value of
utilizing key execution pointers is that they enable representatives to make a move and aid
colleagues in on-location cookery project total quality work.

Conclusion:
From the above conversation it is resolved that the undertaking of
on-location cookery will assist the organization with further developing worker fulfilment.
The firm actually must distinguish cookery administration which offers feeding food of top-
notch to guarantee that workers keep utilizing nearby cookery as opposed to redirecting to
past lunch choices (Derleth., 2018).

References
Books and Journals
Derleth, J., 2018. “Kneading Politics”: Cookery and the American Woman Suffrage
Movement. The Journal of the Gilded Age and Progressive Era, 17(3), pp.450-474.
Güldemir, O., 2020. Associate Degree Program in Cookery, Eskişehir Vocational School,
Anadolu University. Journal of Tourism Leisure and Hospitality, 2(1), pp.43-43.
Cusack, I., 2018. The Power Behind the Pudding: Hidden Hierarchies in the African Cookery
Book.
Ramsey, C.B., 2019. Outdoor Meat Cookery for Small and Large Groups. In Beef Cattle
Science Handbook (pp. 727-735). CRC Press.
Pell, F., 2019. Our cookery book. Adam Matthew Digital.
Maclurcan, H., 2019. Mrs. Maclurcan's Cookery Book: A Collection of Practical Recipes
Specially Suitable for Australia. Adam Matthew Digital.
Charlesworth, D., 2022. Negotiating and validating the ‘housewife’identity: cookery advice
in BBC TV Women’s programming (1946-61), the influence of Marguerite Patten, and
Cookery Club (1956-1961) as an early audience participation series.
Węgiel, A., 2018. The British Origins of The First American Cookbook: A Re-evaluation of
Amelia Simmons’ American Cookery (1796). New Horizons in English Studies, 3(1), pp.150-
162.
Deagon, J.R., Ham, M. and Hillman, W., 2021. Complex factors and educational tools for
social change and empowerment for severely marginalized Nepalese women working in
hospitality and tourism. Empirical Research in Vocational Education and Training, 13(1),
pp.1-23.

Branch, E., 2020. Tasteful Domesticity: Women's Rhetoric and the American Cookbook,
1790-1940 by Sarah Walden. Tulsa Studies in Women's Literature, 39(1), pp.165-166.
Lee, J.E., 2021. An Analysis of the Effect of the Pilot Project for the Management of the
Elderly's Food Service in Cheongju City: Focused on improving hygiene control. Journal of
Digital Convergence, 19(1), pp.431-441.
Best, B., 2018. Effective fundraising applications. Headteacher Update, 2018(2), pp.42-43.
Holt, M.I., 2019. Nebraska during the New Deal: The Federal Writers’ Project in the
Cornhusker State. U of Nebraska Press.
Flanders, J., 2019. Dining, Dinner, and Performance. Victorian Review, 45(2), pp.173-177.