Abstract: A unique computer implemented logistics data management tool/technique for secure resident operation on a mobile computerized device—and associated system and computer-readable storage medium having stored thereon, executable program code and instructions—encompassing certain cornerstone modules: product generation module; data update module; and secure services module. Features of the three modules interoperate for secure downloading to the mobile computerized device for resident operation thereon whether in any of the following categories of wireless communication: Connected, Disconnected, and Occasionally Connected.

Abstract: A closure cover for a liquid container includes a body portion that is releasably connected to the container and mounts a stopper member for rotational movement between positions that alternately expose or close dispensing and vent openings in the body portion. The stopper member is provided with limited flexibility to permit release of a sealed closure of the dispensing opening. Also, a centering device is provided on the stopper member to accurately position the visually obscured sealing flange with respect to the dispensing opening before pressure is applied to the stopper member for seating the sealing flange in the dispensing opening.

Abstract: A food service process including a hot food dish and an insulated dome. Hot food is served onto the dish, the dome set over the dish, and the dome covered hot food dish is delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature. In an alternative process, the dome is first preheated and then placed over the plate of hot food. Then similarly, after the plated food is transported to a different location and delivered for consumption, the server and/or the consumer can determine from the color of the thermochromic member whether the food is still at a safe temperature for consumption.