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where .,,A {, , Xl,,irl} are the maximum and minimum eigenvalues o f the covariance matrix R,. This step-size guarantees fastest convergence speed in the sense that the magnitude of the slowest modes is minimized, and this magnitude is given by

Spaziani, M, M Del Torre, and Stecchini, M 2008 Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages Proteolysis, sensory and volatile pro les Meat Science 81:77 85 Spotti, E, and E Berni 2007 Starter cultures: Molds In Handbook of Fermented Meat and Poultry, edited by F Toldr Ames, Iowa: Blackwell Publishing Stahnke, L 2002 Flavor formation in fermented sausages In Research Advances in the Quality of Meat and Meat Products, edited by F Todr Trivandrum, India: Research Signpost Talon, R, S Leroy-Setrin, and S Fadda 2002 Bacterial starters involved in the quality of fermented meat products In Research Advances in the Quality of Meat and Meat Products, edited by F Toldr Trivandrum, India: Research Signpost Talon, R, S Leroy-Setrin, and S Fadda 2004 Dry fermented sausages In Handbook of Food and Beverage Fermentation Technology, edited by Y Hui, L Meunier-Goddik A.

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The controller is usually aware of the speci c costs in each department the amount of overtime pay required at the end of the month to produce the monthly inventory in the food and beverage department, the extra part-time help required to staff the front desk for a busy checkout or check-in, the cost to produce a direct-mail piece for the marketing and sales of ce, and the fee charged by the outside accountant to produce a monthly pro t-and-loss statement This knowledge is very helpful in determining how much money can be saved if a PMS were to be introduced The amount of money that can be saved (along with tax depreciation advantages) must be equal to or greater than the amount spent on the computer system.

Hansen, J Josephsen, W-K Nip, P Stan eld, and F Toldr New York: Marcel Dekker Talon, R, S Leroy, I Lebert, P Giammarinaro, J Chacornac, M Latorre-Moratala, C Vidal-Carou, E Zanardi, M Conter, and A Lebecque 2008 Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures Intenational Journal of Food Microbiology 126:227 234 Vandendriessche, F 2008 Meat products in the past, today and in the future Meat Science 78:104 113 Vidal-Carou, C, M Veciana-Nogu s, M LatorreMoratala, and S Bover-Cid 2007 Biogenic amines: Risks and control In Handbook of Fermented Meat and Poultry, edited by F Toldr Ames, Iowa: Blackwell Publishing Vignolo, G, and S Fadda 2007 Starter cultures: Bioprotective cultures In Handbook of Fermented Meat and Poultry, edited by F Toldr Ames, Iowa: Blackwell Publishing Villani, F, A Casaburi, C Pennacchia, L Filosa, F.

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Russo, and D Ercolini 2007 Microbial ecology of the Soppressata of Vallo di Diano, a traditional dry fermented sausage from Southern Italy, and in vitro and in situ selection of autochthonous starter culture Applied and Environmental Microbiology 73:5453 5463 Visessanguan, W, S Benjakul, S Riebroy, M Yarchai, and W Tapingkae 2006 Changes in lipid composition and fatty acid pro le of Nham, a Thai fermented pork sausage, during fermentation Food Chemistry 94:580 588 Vural, H, and E zvural 2007 Fermented sausages from other meats In Handbook of Fermented Meat and Poultry, edited by F Toldr Ames, Iowa: Blackwell Publishing..

Sometimes management may feel that less tangible bene ts, such as greater service to the guest or improved morale among employees, justify the cost even when dollar savings are not quite equal The decision about whether to purchase or lease must also be made The outright cost of purchase, related nance charges (if applicable), discount for cash, and depreciation are only a few of the points to review if the hotel decides to purchase These considerations have to be weighed against continuance of cash ow, application of lease payments to the purchase price, and tax advantages of leasing..

Whether Knowledge Management makes sense for a particular business application depends on the business, the corporate culture, and budgetary limitations. The following chapters are designed to help the reader make this determination and to assess the impact of Knowledge Management from the perspectives of cost, effect on quality of service, impact on corporate culture, and how to measure results, and how to best capture and manage knowledge. The book also offers a variety of tactics and strategies that the reader can use to ensure success.

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