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duty not to allow unregistered guests, unauthorized employees, and third parties to gain access to a guest s room 6 Although issuing and ling keys are duties of front of ce employees, there is more to room key control Room locks and keys are one of the single most effective ways to ensure guest safety According to an article in Hotel & Motel Management: To minimize your risk and the potential for costly lawsuits, it is wise to invest in electronic-locking systems And franchise hotel chains are responding to that call in droves Most refer to such franchise-hotel chain mandates as the three-year window, where operators must implement improved locking systems or risk losing their ags According to Ray Ellis, a former operations consultant to the American Hotel & Motel Association, January 1, 1997, is the hallmark date for Sheraton, Hilton Hotels, and Holiday Inn to implement electronic-locking systems.

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He added that Quality Inns, Hotels & Suites, Days Inns of America, Super 8 Motels and Howard Johnson Franchise Systems are planning similar mandates for their properties7 Usually one of two different lock systems is used the hard-key system or the electronic key system Hard-key systems consist of the traditional large key that ts into a keyhole in a lock; preset tumblers inside the lock are turned by the designated key The electronic key system is composed of: battery-powered or, less frequently, hardwired locks, a host computer and terminals, keypuncher, and special entry cards which are used as keys The host computer generates the combinations for the locks, cancels the old ones and keeps track of master keying systems The front desk staff uses at least one computer terminal to register the guest and an accompanying keypuncher to produce the card.

An electronic locking system allows the hotel to issue a fresh key to each guest When the guest inserts his or her key into the door, the lock s intelligent microchip scans the combination punched on the key and accepts it as the new, valid combination for the door, registering all previous combinations unacceptable8 Another version of the electronic key is the smart card, an electronic device with a computer chip that allows a hotel guest or an employee access to a designated area, tracking, and debit-card capabilities for the guest Bruce Adams reports the following update on smart cards: One of those enhancements is that keeping track of room access by hotel management has never been easier Employees have smartcards that grant them access to different levels of security.

Essential Windows CE Application Programming by Robert Burdick Wiley Computer Publishing, John Wiley & Sons, Inc. ISBN: 0471327476 Pub Date: 03/01/99

The cards track what level of key was used, who was there, and creates an audit trail that is easy to manage Beyond state-of-the-art locking and tracking capability, the smartcards serve as guest identi cation cards, which include the guest s name and dates of stay at Por-.

purchase in that same time period, remove them from the list. However, if the consumer actually did process a chargeback, wait for two good purchases before you take them off the warm list. Remember the hot list automatically declines the order and the warm list automatically causes a review. Number of Purchases: 1 or more Billing and Shipping Address: Typically the same Phone: Real consumer s number Purchase Amount: Any Fraud-Prevention Techniques: Hot lists, warm lists

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Germany Sausage quality is characterized by the use of valuable parts of the carcass, so that the drying stage is not an obligately important feature for quality. Although the manufacture of fermented sausages began only 160 years ago, Germany is a major producer of fermented meat products that accounts for 40% of European production. Most semidry fermented sausages are produced from pork and beef meat, the wide range of products depending on the extent of drying and regional traditions (Schwing and Neidhardt 2007). In the northwestern region, sausages are strongly smoked, soft, sliceable, or spreadable with a mild acid avor, typical products being Bregenwurst, a semidry spreadable pork sausage originally from Lower Saxony, and Frankfurter Rindswurt, a smoked sausage made of pure pork. Westphalian salami, made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, is a smoked, rm, sliceable product with a distinct fermentation/sour avor. The sausages are stuffed into large-diameter casings and ripened by lowering the temperature