The Transformation Of E. Coli - 885 Words

Jack Dildabanian Ms. Buckley Genetics 11/6/15 The Transformation of E. coli using the plasmid GFP Purpose: The purpose of this lab is to observe bacterial growth under various conditions including the transformation of bacteria; to understand how the process of transformation occurs. Background Information: Transformation is the â€Å"process by which the genetic material carried by an individual cell is altered by the incorporation of foreign (exogenous) DNA into its genome† (MedicineNet.com, â€Å"Definition of Genetic transformation†). Transformation in bacterial cells occurs when the cell incorporates DNA into its genetic material. Bacteria cells that have the ability to take up DNA are called â€Å"competent.† In a lab setting, this is encouraged by placing the mixtures of transformation solution and plasmid DNA on ice, then rapidly transferring them to a hot water bath for about fifty seconds, and then placing them back on ice again. This procedure is called heat shock and increases the permeability of the cell membrane to DNA. The agent which the new genetic material is incorporated into is the bacterial plasmid. A plasmid is a circular deoxyribonucleic acid (DNA) molecule that replicates independently of the bacterial chromosome and o ften permits a bacteria to gain resistance to an antibiotic. Recombinant plasmids are those which have DNA from two or more sources incorporated into a single plasmid. To make recombinant plasmids, two different plasmids are cut with the sameShow MoreRelatedGenetic Transformation Of E. Coli1166 Words   |  5 PagesGENETIC TRANSFORMATION OF E. COLI WITH pGLO AS A VECTOR USING THE HEAT SHOCK METHOD Katelyn Brown, L07 Introduction: Escherichia coli is a small, usually harmless bacterium that commonly resides in human intestines. First discovered by Theodor Escherich in 1885, it has become a widely used organism in the science world. 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Understanding the Impact of Green Marketing on Blue Star Philips Co Research Proposal

Essays on Understanding the Impact of Green Marketing on Blue Star Philips Corporate Strategy Research Proposal The paper â€Å"Understanding the Impact of Green Marketing on Blue Star Philips’ Corporate Strategy† is an affecting example of a research proposal on marketing. Blue Star Philips have been using green marketing strategy for a period of time but haven’t been able to gauge the manner in which it will help to create a positive impact on the corporate strategy. Further, the manner in which green marketing has an impact on customer perception and attraction is unknown. The research proposal aims at exploring the manner in which green marketing impacts both organizations and consumers. To achieve this objective the strategies which have been taken Blue Star Philips with regard to green marketing is observed. This is backed by a qualitative study that focuses on gathering information from managers through an in-depth interview which will be conducted through a semi-structured questionnaire. Using the content analysis different factors and variables will be identifi ed which will help to understand the impact of green marketing on the organization and at the same time will facilitate a comparison between both the organization. This will help to understand the impact and provide future directions for the company as similar strategies based on it can be developed for the future.This section examines the research which has to be carried out along with identifying the research problem, relevant research context, literature review looking into past studies, the guiding factors which resulted in the research, the research questions and the development of the hypothesis based on which the research will be tested and carried out.Research backgroundThe proposal sets out a plan which will look at determining the impact green marketing has on a corporate strategy which further leads towards improved profitability, retention of customers and better productivity. This will also help to understand the customer perspective and the manner in which green market ing strategy will help to determine the manner in which it influences customers. The main participants in the research will consist of managers from two different organizations as the focus is on conducting research over two organizations. The proposed methodology that is to be used includes in-depth interviews which will be through a process of semi-structured questions and it will be evaluated through content analysis. This will be backed through a survey questionnaire which will help to identify the manner in which green marketing has an influence on organizational corporate strategy and the perception of the customers.Research ProblemThe proposal to conduct research to find out the manner in which green marketing has an impact on the corporate strategy was identified when organizations using those strategies wanted to know the changes they have witnessed. In addition to it, the research will also help to understand the customer expectation and perception regarding the manner in which green marketing influences them and the manner it helps to improve the retention of customers. The overall need for the research is thereby established to find out the manner in which the relevance and importance of different factors associated with green marketing will be identified.Relevant Research ContextThe growing importance of green marketing and the increasing relevance of different methods through which a better understanding of the impact green marketing can create, the study aims at studying two companies that already have a green marketing strategy in place. This will help to understand the impact better and will help to find out the overall relevance and impact it has on further studies. For this prime reason, the study looks to be conducted over Blue Star and Philips

The Hotel and Hospitality Management Industry - Food & Beverages

Question: Discuss about the Hotel and Hospitality Management Industry. Answer: Introduction An organization or industry cannot work as a singular unit. It can be identified as a comprehensive body of a several parts those are serving as some of the integral parts of that particular industry. However, in this particular report, the author is providing a dedicated discussion on the importance of the importance of Food Beverage Department in Hospitality Industry. The hospitality industry can be identified as a wide-ranging category of service within "service industry" which includes accommodation, event arrangement, "theme parks", transport, "cruise line", and many other fields within the "tourism industry." As opined by Brotherton (2013) in the modern world, this particular industry can be identified as one of the majorly potential industries. With the continuous increase in the rate of disposable income among the individuals worldwide, the hospitality industry is continuously gaining ground. On the other hand, the idea of the food and beverages is closely related to the success of the hospitality industry. As mentioned by Abu Khalifeh and Som (2012) the food and beverage industry is usually defined by the output of products, but it does not include the manufacturing of food and drinks. As discussed by Davis et al. (2013) the basic function of the food and beverage industry is to serve food and drinks to people and satisfy their various types of needs. However, in an organization that is serving the hospitality sector, both manufacturing and service are important. Here, with this particular report, the author is trying to explore the importance and the level of contribution of the food and beverage department in the hospitality industry. Not a good number of scholastic articles are available on this issue. Hence, this report will be helpful for the organizations, which are serving in the same field to improve the food and beverage department to ensure better profit level. With the help of this report, the author is trying to understand the extent of influence of this particular segment on the hospitality and the issue, which the organizations or the food and beverage departments are facing, which is affecting the profitability as well as the service of this department. Moreover, the aim of this report is to suggest some pragmatic solutions or recommendations to eliminate those challenges. In some empirical instances, it has been noted that the main issue of customer satisfaction and customer loyalty is closely related to the quality of food and beverages served in such organizations. Food is the basic need. Hence, it can be easily imagined that the food and beverage department is an integral part of the hospitality industry. As mentioned by Mok, Sparks and Kadampully (2013) the food and beverage service department is a fundamental part of any hospitality organization as it deals with the systematic and the actual service of food and beverage to the customers. Hence, it is important for them to provide the best quality service to provide the supreme service encounter. Moreover, as mentioned by Kokkranikal et al. (2013) this department manages a vital contribution to providing the precise service of "food and beverage" with the help of "placing the orders from the hot or cold plates of the kitchen to the customer's table in the proper and the hospitality manner." Hence, it can be anticipated that the food and beverage department is largely contributing to the customer satisfaction and organizational offerings of the companies working in this particular sector. On the other hand, as opined by Abu Khalifeh and Som (2012) by influencing the customer satisfaction level, the food and beverage department largely contribute to the profit potentialities of these organizations. As this particular department is direct dealing with the customers, hence, it is important for them to customer centric. The operation of the food and beverage department influences the customers in a multidisciplinary order. By providing special and tasty food items they are serving the physiological need, by providing good value they are economical, by creating a good ambiance and taking care of the customer convenience, they are also serving the psychological needs. Thus, the service pattern of this particular department is closely related to the idea of customer satisfactio n. As discussed by Khorand Ahmad (2015) in the hospitality industry customer satisfaction is a prerequisite for the organizations success. Increased satisfaction level creates customer loyalty, which ensures recurring income from the customers end. Moreover, as opined by Chen and Lin (2012) in the service industry mainly the hospitality service, the client's recommendation possesses a huge level of promotional value. Hence, it is important to provide the best level of customer satisfaction to them, which is largely dependent on the service pattern of the food and beverage department. However, as the report is mostly dependent on the theoretical knowledge and reports of various previously done researches, the report may suffer a few issues with its quality of research. As primary data was not available, the authentication cannot be claimed for the data and their sources. Moreover, the report is largely dependent on the previously collected information. Hence, the data provided are not up to date, which is limiting the quality level of the report. Moreover, the report is unable to provide a complete picture of the scenario as it is lacking the feature of being a primary research report. Discussion As depicted by Davis et al. (2013), the hospitality industry is a field where the primary objective of origination is to provide customer services like lodging, transportation, theme parks, and event planning and cruise line. Lawson (2015) moreover depicts that there are three categories of the hospitality industry- food and beverage, accommodations and travel and tourism; however, this business report focuses on the food and beverage departments of the hospitality industry. Different Food Beverage Outlets in hospitality sectors According to Andrews (2013), there are different food and beverage operators like quick service restaurants, mid-scale operators, casual dining hotels, fine dining and retails food and beverages industries. It is found from the statistical data that depicts that service demands are greater in quick service restaurants compared to other food and beverage operators. All Day Dining Restaurants, Fine Dining Restaurants and Specialty Restaurants Canziani et al. (2016) describe that there are Coffee Shop or Cafe in Hotels where the customers can go at any time of the day and spend time while having their snacks and drinks. Moreover, this All Day Dining spaces also operates for serving breakfast, lunch and dinner according to the customer's requirements. In the context of the fine dining department, the hospitality industry serves very high quality of food. As the hospitality industry emphasizes on the quality of the food they serve, they use fresh ingredients and natural flavors so that their customers gets satisfied (Ponnam Balaji, 2014). Moreover, in specialty restaurants, the demands for a particular cuisine are served in Chinese Specialty Restaurant, Italian Specialty Restaurant, Thai Specialty Restaurants and others. Discotheque/Nightclub Some hospitality industries have nightclubs especially in four-star and five-star hotels. Chan et al. (2015) depicts that these sectors emphasis on Music and Entertainment along with the Food Drink. In such sectors, customers are looking for good quality of food in between their dance and enjoyment. Some customers come in the bar only for drinks and snacks. Meeting and Conference Rooms Hospitality industries consist of meeting and conference rooms for business personnel so that they can accomplish their business meetings. Banquets Conference section comes under this department of the hospitality sector. Sen and Kaushik (2016) illustrates that a great revenue can be earned from these sectors- MICE (Meetings, Incentives, and Conferences Exhibitions). Lounge The lounge is a public room in a hospitality industry that accommodates cozy seating in relaxed surroundings and can be categorized in Lounge in a Lobby, Cigar Lounge, Cocktail Lounge and Club Lounge on special Floors. Hotel (2012) stated that food and confectionary are the primary objectives to satisfy the guests. Thus, good quality of food and the special customer services provide them more recognition in the society. Importance of food and beverage department Sayed et al. (2016) stated that food and beverage reign supreme and is a prime element for high-end restaurants, fast-food eateries and catering establishments. In addition to that, Ponnam and Balaji (2014) portrays that food and beverages department is associated with providing food and beverage to be consumed by the guests for the people who demands their foods and to the guests, who came there to stay. However, not only the department is associated with the serving of the food but also they are responsible for the quality of the foods, and the goodness of their service. Department Engagement in Hospitality industry Krishna (2014) mentions in his research work that a huge percentage of 49% of the sector of a hospitality industry is obtained from the food and department sector and the rest of the 51% is engaged for the accommodation services, amusement facilities for children, taxi and limousine service heritage institution and washing and drying facility. Andrews (2013) also portrays that people opt hotel for spending their leisure time and is responsible for maintaining high quality of food and service, managing the bars and food counter along with the costing of the food. The concerned department is comprised of the kitchen and drinks prepared in the bar. Moreover, hospitality industry primarily consisting of hotel, restaurants and travel and tourism institutes. AbuKhalifeh and Som (2012) defines that there are numerous restaurants, where food and beverages counter plays a crucial role not only in the customer satisfaction but also in the betterment of the hospitality industry. Gross profitability in hotel type by food and beverage facility Moreover, introducing food and beverage counter in the hospitality industry obtain a huge percentage of total revenue. Parry et al. (2016) also mentions that in recent times, there are gambling facilities also introduced in these sectors, to make a more significant net contribution to hotel profits by serving them food and beverages along with the gaming options. It is found from the statistical data obtained by Australian Bureau of Statistics that a huge profit of total profit is obtained by the hotels having gambling facilities than the hotel, which serves only accommodation facilities with food ("Hospitality Industries", 2016). Figure 1: Gross profitability in hotel type by food and beverage service in 2014 (Source: "Hospitality Industries", 2016) Analysis of Gross profitability by hotel type by food and beverage facility It is evident from the above figure that the food and beverage help to earn a huge profit and in the year 2014 for Australian industries, it is found that the overall profits gained in from the sale of liquor, other beverages, meals and food were $7,906.9 million. On the other hand, the business with gambling facility earns $6,478.9 million and hotels with no gambling facility earn $1,428 million. Similarly, in purchases for the sale of liquor, other beverages, meals and food, hotel businesses with gambling facilities earned $3,759.4 million while hotel businesses without gambling facilities earned $593.7 million, which makes the total profit of $4,353.1 million. It is also found that both of the hotel businesses have exceeded their gross margin by a significant difference, which indicates the importance of introducing food and beverage counter in the hospitality industry. Food and drink sales of hotel and restaurants Slining et al. (2013) on the other hand discussed that people in the United States also spend their holiday and family gatherings, business meetings in hotels to meet their accommodation and food requirements. The annual profit gathered from these facilities is continuously increasing and is estimated to exceed the profit limit attained in the year 2015. Figure 2: Food and drink sales of hotel restaurants in the United States from 2009-2016 (Source:"Hotel restaurants: sales U.S. 2016 | Statistic", 2016) Analysis of Food and drink sales of hotel and restaurants It is depicted from the above statistical data that in the US the annual revenue gained in the year 2014 was $34.73 billion while in 2015 it was $36.71 billion and an estimation cost is predicted by the experts that in the year 2016 the annual profit will be $38.57 billion("Hotel restaurants: sales U.S. 2016 | Statistic", 2016). However, the profit may exceed the estimated profit limit as corporate sector invests more on this facility not only for business meetings but also for unofficial gatherings and holiday packages to their employees and other reasons. Restaurant industry food and drink sales Hotel and restaurants play a crucial role by having significant markets share among all the hospitality industry. Martinez (2013) stated that the United Kingdom in one of the greatest countries adopting different measures to improve the sales of the food and beverages to the customers for making profits. Stated by Pratt (2012), in the hospitality industry from 1970 to 2016 there is a tremendous increase in the hospitality industry in the United Kingdom. According to his work, the profit from the sales of food and drink in 1970 is $42.8 billion, which keeps on increasing at an exponential rate until 2008. After 2008, the revenue though the food and drink sale in the United Kingdom was of $683.09 billion and $745.61 billion in the year 2014 and 2015 respectively ("Restaurant industry: total sales U.K. 2016 | Statistic", 2016). Food and beverage sales in the hotels of Canada versus the United States Han et al. (2014) portrays that the sales of the food and the beverage in a hospitality industry relies on many factors and every sector of this industry should adopt them to increase their sales. This can easily be depicted from the comparison made by Kokkranikal (2013), according to which it can be between sales of food and beverages in the hospitality industry in US and Canada. The above data shows that Canadas sale is far below than the United States as a number of populations are crucial to measure as they are the primary source for the sales of food (Hall et al., 2013). The total population in the United States is 320,090,857 and 35,749,600in Canada according to the recent population statistics ("Population Clock", 2016"Canada Population | 1960-2016", 2016). The US hospitality industry planned their food and beverage counters by dividing into key areas of choice of the customers like starters and main course, alcohol and non-alcohol beverages. They also focus on seating efficie ncy, sales of food and beverages per hour, sales per labor hour, and revenue per available seat hour to measure their profit revenue that is not considered by Canadas hotel sectors. As a result, due to the federal sales tax on meals, US make a huge profit on Canada. Sales per segment in hospitality industry Harrington et al. (2013) depicts that whenever an organization introduces some facility it affects the market share. Krishna (2014) on the other hand affirms the above sayings that in hospitality industry also the room facility, gym facility, clothing services and especially the food service they are providing to their customers directly affects their market share. Sliwa et al. (2016) illustrates from the research work made in 2013 that Quick service restaurants (QSR) earn a huge profit from their food services they are solely associated with offering the food starting to the local communal. Figure 3: Sales per segment in hospitality industry (Source: Harrington et al., 2013) Analysis of sales per segment in hospitality industry Quick service restaurants have attained the profit of $23,139.7 million to $24,114.5 million in the year 2012 and 2013 respectively; however, their market share remains the same that is 35.4%. Furthermore in hospitality industry, the dining section where there is a full-time food service for breakfast, lunch and dinner have improved their market share in the year 2012 to 2013 that is from 34.7% to 35.0% and earned a profit of $22,631.1 million to $23,847.3 million in these two respective years. In the bar section, the drinks offered to the customers is increased per year and in 2012, drinking section of the food and beverages section of hospitality industry earned a profit of $2,355.6 million to $2,358.6 million in 2013; however, the market share percentage has gone down by 0.1% from 2012 to 2013. Performance by province for foodservice in hospitality industry Krishna (2014) depicts that the place and the province is also a crucial factor for achieving better profitability and thus by researching it is found that a huge revenue of the hospitality industry is obtained from its food services they offered to their customers. Kim et al. (2015) depicts that in the above statistical data, the country of Canada is taken into consideration where it is found that in the province of Canada, the hospitality sector is huge and have a total of 88,795 food service unit of food and beverage department. These sectors lead the collected data compared to other states of Canada that are Ontario, Quebec and British Columbia. Hall et al. (2013) also depicts that in Canada, food, beverage-processing industry is the second largest manufacturing industry, and it earned a profit of $105.5billion in 2014 from this sector. Moreover, they also gain a profit from exporting their beverage items to other states and target markets. Kokkranikal et al. (2013) illustrates t hat their top six target markets are United States, China, Japan, Mexico, Russia and South Korea where they export 71%, 7%, 6%, 2.1%, 1.6% and 1.3% respectively. Among all these exports, the meat product manufacturingaccounts for 25% of all shipments and a total of $26.3billion is earned in the year 2014. Staffs management in food and beverage counter Figure 4: Organization Chart of food and beverage product division (Source: Davis et al. 2013) Analysis of organization chart of food and beverage product division It is now evident from the above structure that a hospitality industry plans their food and beverage counter precisely in order to provide their customers every variety of food in a hassle free manner. Davis et al.(2013) defines that every section of the food and beverage is categorized and skilled and professional workers are being recruited for supporting the respective field. The executive chef handles the entire kitchen proceedings and follows all the approach of the cooks who are responsible for preparing the food according to the customers taste. The chef on the other hand chefs takes care of the proceedings of the helpers who are a newly joined employee and learning to be the cook in their future days. Petkova (2016) also depicts that at different cuisines departments, every chef make the daily worker learn about the kitchen workers but also make them aware of the manners while servings the food to their customers. These workers are also responsible for the train the candidate recruited for serving their service in the food and beverage department. Issues facing the hospitality industry in food and beverage industry Timely food delivery It is evident that customers are looking for food whenever they are hungry or they are waiting for some of their acquaintance in the food area. Sloan et al. (2013) depicts that it is the responsibility of the organization to serve them food in the minimum time as possible; however, some industry delay in delivery of the food. These delays timing of foods have many reasons like insufficient stock, improper human resources, excess absenteeism of employee. Hall and Gossling (2013) in addition to that depicts that these activities customers engagement may affect, and they may not recommend anyone to use other services. Lack of well-trained professionals Nor et al. (2016) states that not only the food services and the quality are responsible for the success of the food and beverage counter but the way the employee behaves with the customers and their curtesy plays a crucial role in their business approach. Jackson and Singh (2015) further added that a well-behaved employee and skilled chefs could understand the customer's requirement and demands and provide the food according to their choice in order to satisfy their requirements. Inefficient communication skills As per as the viewpoint of Dawson et al. (2014), if there are no communications between the waiters and chefs and managing authorities, the exact business requirement can never be achieved and the newly joined employee can never get the knowledge regarding the food and beverages approaches. This results in the low employee productivity, creativity, motivation and inspiration in the workplace and diminishes the organizations profitability. Poor teamwork skills Effective communication has a significant role in building up a team. Yusuf and Anuar (2014) mentions in his article that lack of understanding can harms the organizations performance as the senior members of the team do not help their juniors. Moreover, Yang et al. (2015) depicts thatdue to some conflict, the senior chefs do not train the junior chefs to prepare exotic dishes and proper behavioral skills that is important in hospitality industry. As a consequence, they hurt the emotion of some customers with their behavior that have negative impact on the origination. Staff turn-over Mohsin et al. (2015) states the negative impact of a hospitality industry that some of the hotel industry hire employee in lower wage and ask them to do more work than usual working hours. Moreover, the poor work-and-life balance and misalignment with the job roles results in the staffsturnover, as they are not satisfied with the kind of work they are performing. In addition to that, the less attachment with the work affects the working quality and the services they are providing at the food counter. Unavailability of food choices Customers get attracted towards an industry where they can get more options and variety in their services. In hospitality industry,people for different cultural background and diversity come to experience the food of different origin. Almohanna and Serrano (2014) hence depicts that if they is an unavailability of the food options in the menu at food and beverages counter, that particular organization may lose their brand image among their customers. Thus, it is an obligation for each hospitality industry to introduce variety of food option so that customers can choose different food of their own choice. Lack of inventory In food and beverage industry, availability of food resources is essential, as it is the main sources for making foods and without which making variety of food items is not possible. Almohanna and Serrano (2014) also depicts that if these required raw materials are not possible it results in delay in food items that is ordered by consumers otherwise the customers have to order other items that is available with them. Government influence These are the additional yet crucial point to ponder that is not directly associated with the customer by related to the hospitality industry. Income tax rates, costs of employee benefits so that the agricultural producers especially dairy and poultryfarmers can be supported so that the ingredients like milk, cheese, butter, eggs, and chicken can be obtained at abundance to serve milk products items to the customers (Pratt, 2012). Provincial governments with employment standards, sales tax and employment standards also influence food and beverage sector. These standards are primarily affected in offering of liquor, wine, and beer wholesale pricing. Health and Safety In hospitality industry, it is important for the hospitality industry to keep the food hygienic and the entire place clean, as customers are more attracted towards the health and safety factors of their customers. Placements of part-time nutritionist and a doctor in the hospitality industry for food and beverage counter not only provide the customer to develop a professional liking towards the organization but it also help the industry to take care of their valuable customers. Conclusion This business report is based on the importance of food and beverage counter in hospitality industries. Hotels, restaurants, casinos and even airline are the major art of the hospitality industry; however, hotels and restaurants hold the significant position in this sector. People used hotels and restaurants for having foods and went to the hotel for spending their holidays; attend business meetings and wedding ceremonies not only for getting the accommodation facility for a huge number of people but also for getting them food. Thus, food and beverage counter are essential in such industries. All day dining restaurants, fine dining restaurants and specialty restaurants, discotheque/nightclub, meeting and conference rooms and lounge are some hotel and restaurant types where people often served food from the concerned organisation. This business report also emphasizes on the statistical data from the previous research made by some analysts to proof that there is a need of food counters and they helps in enhancing the annual revenues. From statistical data it is been found that 49% of the hospitality sector invests in food facility compared with accommodation services, amusement facilities for children, taxi and limousine service heritage institution and washing and drying facility. It is also found that casinos and gambling are also introduced in the hospitality industry so that high-profile people can get attracted toward their hotels. Gross profitability in hotel type by food and beverage facility also have significant net contribution to hotel profits by serving them food and beverages along with the gaming options and in the year 2014. It is also found that $3,759.4 million is earned by selling of liquor, other beverages, meals and food, hotel businesses with gambling facilities earned while hotel businesses without gambling facilities earned $593.7 million, which makes the total profit of $4,353.1 dollars. In this report, from research it has also been found that in the United States, the annual revenue gained in the year 2014 was $34.73 billion while in 2015, it was $36.71 billion and it is forecasted that in the year 2016 the annual profit will be $38.57 billion. Similarly, in the United Kingdom, there is a profit of $42.8 billion of sales of food and dr ink in 1970 and the estimation of 2016s profit will be $782.67 billion. This country also earned a profit of $683.09 billion and $745.61 billion in the year 2014 and 2015 respectively. Moreover, there is research made for comparing the hospitality facility offered by Canada versus United States that defines that US majorly focuses on seating efficiency, sales of food and beverages per hour, sales per labour hour, revenue per available seat hour to measure their profit revenue that is not considered by Canadas hotel sectors. Furthermore, sales per segment in hospitality industry in 2013 is greater for quick service restaurants (QSR) earns a huge profit from their food services was $23,139.7 million to $24,114.5 million in the year 2012 and 2013 respectively and in hospitality industry a profit of $2,355.6 million to $2,358.6 million in 2013was earned. The performance by province for foodservice in hospitality industry in Canada, Ontario is the leader with $21 billion profit compared to food and beverage department of hospitality industry in Quebec, BC, and Alberta, where eachearned $8 to $10 billion of profit. It is also found that some of the issues facing that this industry is facing are timely food delivery, lack of well-trained professionals, inefficient communication skills, poor teamwork skills, excess staff turnovers, unavailability of food choices, lack of inventory, government influence and health and safety issues in food and hygiene. Recommendations Hence, from the above discussion the major issues those can identified as the major issues of this department, are the Reduction of the disposable income among individuals, the recent trend of healthy eating, lack of innovation in the product and service, restricted use of technology, lack of efficient employees, huge employee turnover rate and many more. These issues can be identified as some of the major challenges those the hospitality has to meet in the coming future to be profitable. Hence, the author likes to suggest the following recommendations those can be proved to be useful in meeting these challenges: The organizations, which are playing on this field, need to identify their customers with exact precision. It will help them in setting the pricing strategy more pragmatically. The organizations need to focus on lowering down the price of the food and beverages, as they are the integral part of this industry. As discussed by Brotherton (2012) the global economic slowdown is affecting the hospitality industry on a huge level, as it largely serves the "lifestyle service." Now, this economic downturn is affecting the support system of the food and beverage department of the organizations. Hence, it is important the companies to decrease the price level or use a bit more strategic pricing strategy. In addition, the organizations need to focus on following creative and innovative strategies in their service and product. Most of the organizations serve the same food and even the quality is more or less same. They need to be innovative in their product line. The organizations can also opt for focusing on being creative and modern with the ethnic food and beverages. As mentioned by Marshall et al. (2015) there is a motivation of inquisition among the consumers of trying ethnic foods. By being creative with the esthetic food line, the organizations will also be able to serve modern but traditional foods to the consumers. On the other hand, it will also be motivational for the employees. As the food and beverage departments of the hospitality industry uses the job shop technique, it is important for them to be innovative in their production pattern (Mensah Dei Mensah, 2013). Reduction of the employee turnover and redundancy rate is one of the major challenges that the organizations are mostly facing. To fight this issue the organizations need to employ the individuals who are genuinely motivated to serve this industry. This industry requires a huge level of dedication and motivation from the workers end. Hence, sometimes it becomes hard for the employees to maintain the same level of dedication and efficiency. Moreover, it cannot be ignored that the compensation level is also propelling them to lose the motivation. Hence, it can be recommended that the organizations need to uplift the compensation level to reduce the turnover rate. The use of technology is also being influential in this regard. The organizations, which have integrated the advanced technology in their service, are gaining advantage. With the service of online food order, proving the facility of online feedback the organizations can provide better efficiency to their food and beverage department. In addition, as opined by Abu Khalifeh et al. (2013) the world is orienting towards the healthy eating habits in a very fast pace. With the introduction of various laws regarding healthy food production to the hotels and bars, the food departments of the hospitality industry is also facing a huge challenge. Hence, the organizations need to introduce healthy food options in their menu. Moreover, by introducing the strategy of incentives to the customers who will order the organic foods the organizations can also promote the healthy food habits and comply with the national regulations. Reference List AbuKhalifeh, A. A. N., Som, A. P. M. (2012). Service quality management in hotel industry: a conceptual framework for food and beverage departments. International Journal of Business and Management, 7(14), 135. AbuKhalifeh, A. N., Som, A. P. M., AlBattat, A. R. (2013). Strategic Human Resource Development in Hospitality Crisis Management: A Conceptual Framework for Food and Beverage Departments. International Journal of Business Administration, 4(1), 39. Almohanna, A. S., Serrano, E. L. (2014). How Healthy Are Free Breakfasts at Hotels?. Nutrition Today, 49(6), 280-283. Andrews, S. (2013). Food and Beverage Service: A Training Manual. Tata McGraw-Hill Education. Brotherton, B. (2013). Hospitality and hospitality.In Search of Hospitality. Canada Population | 1960-2016 | Data | Chart | Calendar | Forecast | News. (2016). Tradingeconomics.com. Retrieved 28 August 2016, from https://www.tradingeconomics.com/canada/population Canziani, B., Almanza, B., Frash, Jr, R. E., McKeig, M., Sullivan-Reid, C. (2016).Classifying restaurants to improve usability of restaurant research.International Journal of Contemporary Hospitality Management, 28(7). Chan, W. L., Wood, D. M., Dargan, P. I. (2015).Significant misuse of sildenafil in London nightclubs.Substance use misuse, 50(11), 1390-1394. Chen, C. M., Lin, Y. C. (2012). Does better service induce higher profitability? Evidence from Taiwanese Hospitality Industry. International Journal of Hospitality Management, 31(4), 1330-1332. Davis, B., Lockwood, A., Pantelidis, I., Alcott, P. (2013).Food and beverage management.Routledge. Dawson, M., Madera, J. M., Neal, J. A., Chen, J. (2014).The Influence of Hotel Communication Practices on Managers Communication Satisfaction with Limited EnglishSpeaking Employees. Journal of Hospitality Tourism Research, 38(4), 546-561. Food and Beverage Servers - Service Canada.(2016). Servicecanada.gc.ca. Retrieved 28 August 2016, from https://www.servicecanada.gc.ca/eng/qc/job_futures/statistics/6453.shtml Hall, C. M., Gossling, S. (2013). Sustainable culinary systems: Local foods, innovation, and tourism hospitality. Routledge. Han, P., Higgins, C., Hill, J., Hobin, L., Holmes, E., Hong, C., ... Hsu, D. (2014). Exploring ways to lighten AMS Food and Beverage Department's ecological footprint: Blue Chip Cookies. Harrington, R. J., Ottenbacher, M. C., Way, K. A. (2013). QSR choice: Key restaurant attributes and the roles of gender, age and dining frequency.Journal of quality assurance in hospitality tourism, 14(1), 81-100. Hospitality Industries.(2016). Abs.gov.au. Retrieved 28 August 2016, from https://www.abs.gov.au/ausstats/abs@.nsf/dossbytitle/D793CA20B7FEF365CA256BD000277C8C?OpenDocument Hotel restaurants: sales U.S. 2016 | Statistic. (2016). Statista. Retrieved 28 August 2016, from https://www.statista.com/statistics/218896/sales-of-us-hotel-restaurants/ Hotel, S. F. L. (2012).Restaurant Lounge at the Sheen Falls Lodge Hotel, Dinner Menu, 2012. Jackson, L. A., Singh, D. (2015). Environmental rankings and financial performance: An analysis of firms in the US food and beverage supply chain.Tourism Management Perspectives, 14, 25-33. Khor, S. L., Ahmad, M. I. (2015).The Role of the Food and Beverage Department in Enhancing Overall Hotel Competitiveness in Malaysia.InProceedings of the 1997 World Marketing Congress (pp. 451-454). Springer International Publishing. Kim, M., Vogt, C. A., Knutson, B. J. (2015).Relationships among customer satisfaction, delight, and loyalty in the hospitality industry. Journal of Hospitality Tourism Research, 39(2), 170-197. Kokkranikal, J., Antony, J., Kosgi, H., Losekoot, E. (2013). Barriers and challenges in the application of Six Sigma in the hospitality industry: Some observations and findings. International Journal of Productivity and Performance Management, 62(3), 317-322. Krishna, K. (2014). Analysing Competition in the Quick Service Restaurant Industry.Available at SSRN 2402180. Lawson, F. (2015).20 Hotels. Planning and Design Data. Marshall, T., Mottier, E. M., Lewis, R. A. (2015). Motivational Factors And The Hospitality Industry: A Case Study Examining The Effects Of Changes In The Working Environment. Journal of Business Case Studies (Online),11(3), 123. Martinez, M. G. (Ed.). (2013). Open innovation in the food and beverage industry. Elsevier. Mensah, I., Dei Mensah, R. (2013).Management of tourism and hospitality services.Xlibris Corporation. Mohsin, A., Lengler, J., Aguzzoli, R. (2015). Staff turnover in hotels: Exploring the quadratic and linear relationships. Tourism Management, 51, 35-48. Mok, C., Sparks, B., Kadampully, J. (2013).Service quality management in hospitality, tourism, and leisure.Routledge. Nor, N., Noor, N. M., Nor, A. M., Nor, N. J. M. (2016). Exploring Challenges and Business Strategies of Muslim Women Entrepreneurs in Halal Hospitality Industry: The Malaysian Experience. In Contemporary Issues and Development in the Global Halal Industry (pp. 433-444). Springer Singapore. Parry, K. D., Hall, T., Baxter, A. (2016). Who ate all the pies? The importance of food in the Australian sporting experience. Sport in Society, 1-17. Petkova, E. (2016). A MODEL OF THE ORGANIZATIONAL STRUCTURE OF THE HOTEL COMPANY THAT ALLOWS THE PERFORMANCE OF PROCESSES.Quaestus, (8), 170. Ponnam, A., Balaji, M. S. (2014). Matching visitation-motives and restaurant attributes in casual dining restaurants. International Journal of Hospitality Management, 37, 47-57. Population Clock.(2016). Census.gov. Retrieved 28 August 2016, from https://www.census.gov/popclock/ Pratt, K. (2012). A constructive critique of public health arguments for anti-obesity soda taxes and food taxes. Tulane Law Review, 87(73). Restaurant industry: total sales U.K. 2016 | Statistic. (2016). Statista. Retrieved 28 August 2016, from https://www.statista.com/statistics/203358/food-and-drinks-sales-of-uk-restaurants-since-1970/ Sayed, A. H., Morsy, M. A., Hassan, M. S. (2016). Evaluation Study of Application of HACCP System in Food and Beverage Department at Five Star Hotels in the Red Sea Governorate. Journal of Faculty of Tourism and Hotels, Fayoum University, 10(1/2). Sen, K., Kaushik, T. (2016). Recent innovative measures across different functions in the Indian hospitality industrya case study from Accor Hotels.Worldwide Hospitality and Tourism Themes, 8(4). Slining, M. M., Mathias, K. C., Popkin, B. M. (2013). Trends in food and beverage sources among US children and adolescents: 1989-2010. Journal of the Academy of Nutrition and Dietetics, 113(12), 1683-1694. Sliwa, S., Anzman-Frasca, S., Lynskey, V., Washburn, K., Economos, C. (2016). Assessing the Availability of Healthier Children's Meals at Leading Quick-Service and Full-Service Restaurants. Journal of nutrition education and behavior, 48(4), 242-249. Sloan, P., Legrand, W., Chen, J. S. (2013). Sustainability in the Hospitality Industry 2nd Ed: Principles of Sustainable Operations. Routledge. Yang, H., Cheung, C., Fang, C. C. (2015). An Empirical Study of Hospitality Employability Skills: Perceptions of Entry-Level Hotel Staff in China. Journal of Hospitality Tourism Education, 27(4), 161-170. Yusuf, B. N. B. M., Anuar, S. N. B. S. (2014). The Effects of Conflicts Handling In Teamwork of Hotel Industry Located In Northern Region of Malaysia. Journal of Asian Scientific Research, 4(11), 603.

Swot Analysis on Hindustan Unilever Essay Example

Swot Analysis on Hindustan Unilever Essay According to the study made by me, HLL has basic problems but which have to be dealt with planned strategy. Now we got to see where the problem lies, looking at the market itself will give us a lot of ideas, India is a developing nation with a massive population where majority areas are rural and people living in there are uneducated, moreover to get to these customers is very difficult as the mode of transport to these people are difficult and time taking. In that kind of situation a large company like HLL needs to think over a plan of action where the flow of their products is consistent and is being bought through effective marketing. Here manpower needed for the task is huge at hand and needs to be taken care of, this brings in a newer problem where people can’t be employed from one area and made to work in these different rural areas, the reason being that every state in India speaks a different language, therefore employees of the same area need to be employed. The fact that the task is massive gives a lot of pressure on the company, here the human resource, marketing representatives etc. are required to pull in together to get to a proper liable solution. Let us see the main important problem and also what plan can be used to deal with this problem. The first problem identified by me is that the company is facing problems to train the employees in the rural areas as they are far to reach and sending people to train is becoming expensive. Moreover as of now the company has still covered up only 12 states and so there are more states to cover, as India consists of 28 states. So the rest of the 16 states have to be yet penetrated. With every state speaking different languages it becomes difficult for personnel from one place to go and communicate with them. We will write a custom essay sample on Swot Analysis on Hindustan Unilever specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Swot Analysis on Hindustan Unilever specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Swot Analysis on Hindustan Unilever specifically for you FOR ONLY $16.38 $13.9/page Hire Writer Knowing culture is a big part of assistance that is needed to know. Now the problem here is that the Shakti project aims at recruiting women as a social achievement. But it comes with a great price as the remote rural culture believes that women are not supposed to work or carry out business, this would result in a chaos among the society which will be against the company’s interest, moreover overcoming such a problem will make the company take more drastic steps to do better. If we go to look at the other kind of problem that HLL face, than we come to know that transport is a big issue for them as the reach to the inner most areas of some villages is difficult by large vehicles and other means of transport needs to be used which is more time consuming. The lack of training that the employees have are one of the major problems that the company will face as the motive is to keep the customers consistent, therefore making the situation more tuff as the employees working with the company are not trained well enough or in other words are not shown the importance of who they represent. The motivation level of the employee will die soon if the sale is not good enough this would make it very difficult for the company which is HLL to keep hiring new staff and training them which would be very devastating. Now as we know what all the problems are that HLL faces we need to see as to what solutions are very much reliable that can be made use of and what tools could we use to make this problem non-existent. As we see the clear problem of the statement is that training is needed for the employees and so the part of the responsibility is of the human resource. Moreover information technology is very important in this kind of a situation as the method of training staff becomes easy and education or information is passed on more smoothly and efficiently. As we see now the concept of the problem and its solution is very much connected, we only have to see how to analyse the situation. We got to take the following analysis Although, rural areas in India have a very small idea about technology and it’s growth, we have to see how is the use of such information going to help solve a problem of transport and also expense of training, so therefore the first plan is to use information systems that can improve the overall performance of the organization and its employees, by doing so we would be able to improve the level of communication from the company to the employees in the rural areas, by installing computer hubs in the rural areas at the entrepreneur’s location where the people under the entrepreneur would be able to get any kind of information that they need. Law education, health and safety education, and much more which will be a very good objective to make sure the employees are well aware of what is right and wrong by law. More over this IT information can also be used to train employees without sending the trainers to the rural areas directly. With the use of Skype and other forms of internet faced live conversations, where video chat is free of charge and the training can be done from the company itself through a aim of knowing what problems the employees face’s, by which the company will be able to look at situations where they can help improve the situation and also improve their sales. More effective trainings can be done through distribution of video cd’s or DVD’s, in which the complete system of training would be visually done to keep the employees up to date and more motivated. This would then help employees become more efficient in their work and the cost for all of it would not be too much. The second plan would be segmenting the customers by age, sex, income levels and so on by this a clear picture will be portrayed and what has to be done. In rural villages in India the majority of the people are family oriented and have a huge number of family members, so we would have to look at the number of people majority in the age groups and also take in account how the income level is as the product has to be to the comfort of the people buying it. After looking into this we could than make an assumption whether or not a particular product would be advisable to sell there or not, or also find the idea as to how many products a bought at an average every day and on this making a thorough note. The third analytical plan is the method of motivating training your staff, which would be more of the human resource side, this is very much important as the employees that the companies are dealing with are not very educated in the field of the work they do so they would need a lot of guidance and help from the human resource team making them fell important and part of the company rather than just middle men doing their job for the third party.

What Cheating Out and Other Theater Jargon Means

What Cheating Out and Other Theater Jargon Means Drama class and theater rehearsals are some of the only places where cheating is encouraged. No, not cheating on a test. When  actors  cheat  out, they position themselves towards the audience, they share their bodies and voices so that audiences can see and hear them better. To Cheat Out means that the performer readjusts his or her body with an audience in mind. This might mean that the actors stand in a way thats not quite natural - which is why this practice cheats reality just a bit. But at least the audience will be able to see and hear the performer! Very often, when young  actors are  rehearsing on stage, they might turn their backs to the audience, or offer only a limited view. The director then might say, Cheat out, please. Ad Lib During a performance of a play, if you forget your line and cover for yourself by saying something off-the-top of your head, you are ad-libbing, creating dialogue on the spot. The abbreviated term ad lib comes from the  latin phrase:  ad libitum  which means At ones pleasure.But sometimes resorting to an ad lib is anything but pleasurable. For an actor who forgets a line during the middle of a show, an ad lib might be the only way to keep the scene going. Have you ever ad-libbed your way out of a scene? Have you ever helped a fellow actor who forgot his or her lines with an ad lib? Actors have an obligation to learn and deliver the lines of a play precisely as the playwright wrote them, but its good to practice ad-libbing during rehearsals. Off Book When actors have completely memorized their lines, they are said to be off book. In other words, they will be rehearsing with no script (book) in their hands. Most rehearsal schedules will establish a deadline for actors to be off book. And many directors will not allow any scripts in hand - no matter how poorly prepared the actors may be - after the off book deadline. Chewing the Scenery This piece of theatrical jargon is not complimentary. If an actor is chewing the scenery, it means that he or she is over-acting. Speaking too loudly and theatrically, gesticulating largely and more than necessary, mugging for the audience - all of these are examples of chewing the scenery. Unless the character you play is supposed to be a scenery-chewer, its something to avoid. Stepping on Lines Although it is not always (or usually) intended, actors are guilty of stepping on lines when they deliver a line too early and thereby skip over another actors line or they start their line before another actor has finished speaking and thus speak on top of another actors lines. Actors are not fond of the practice of stepping on lines. Breaking Curtain When audiences attend a theatrical production, they are asked to suspend their disbelief - to agree to pretend that the action onstage is real and is happening for the first time. It is the responsibility of the productions cast and crew to help the audience do this. Thus, they must refrain from doing things like peeking out at the audience before or during a performance, waving from offstage to audience members they know, or appearing in costume off the stage during intermission or after the performance ends. All of these behaviors and others are considered breaking curtain. Paper the House When theaters give away a large amount of tickets (or offer the tickets at a very low rate) in order to gain a large audience, this practice is called papering the house. One of the strategies behind papering the house is to create positive word-of-mouth about a show that might otherwise suffer from low-attendance. Papering the house is also helpful to the performers because it is more satisfying and realistic to play to a  full or almost full house than to play for a sparsely populated set of seats. Sometimes papering the house is a rewarding way for theaters to offer seats to groups that might not otherwise be able to afford them.

Word Choice Proscribe vs. Prescribe - Proofread My Paper

Word Choice Proscribe vs. Prescribe - Proofread My Paper Word Choice: Proscribe vs. Prescribe How big a difference can one letter make? Well, if its a choice between having a â€Å"bowl of chili† or a â€Å"bowel of chili,† we’re pretty sure which one we’d pick. Definitely preferable. (Image: Carstor/wikimedia) Likewise, confusing â€Å"proscribe† and â€Å"prescribe† in your written work, although less painful, would be pretty disastrous. This is because â€Å"proscribe† and â€Å"prescribe† are actually opposites, despite looking similar written down. Make sure you know what each words means. Proscribe (To Forbid) To â€Å"proscribe† something is to forbid it or make it illegal, usually because it’s harmful: The sale of alcohol was proscribed throughout the United States. Not everyone took the ban that seriously, though While â€Å"proscribe† is a verb, the noun form is â€Å"proscription† (i.e., a ban upon something) and the adjective is â€Å"proscriptive† (i.e., the quality of banning something). Prescribe (To Make a Rule) As mentioned above, â€Å"prescribe† is the opposite of â€Å"proscribe.† As such, it means â€Å"set down as a rule† and applies mainly to recommending something: Safety guidelines prescribe wearing protective goggles. Or doggles, if youre of the canine persuasion. Another common use of â€Å"prescribe† is in medicine, where it refers to approving a course of treatment: It turned out it was an allergy, so the doctor prescribed antihistamines. In both cases, the noun form is â€Å"prescription.† Something which sets down rules to be followed, meanwhile, can be described as â€Å"prescriptive† (like how this blog post is â€Å"prescriptive† about using the word â€Å"prescribe†). Proscribe or Prescribe? It’s understandable that these words get confused, because the prefixes â€Å"pro-† and â€Å"pre-† can both mean â€Å"beforehand† or â€Å"in advance.† This is how they’re used in â€Å"proscribe† and â€Å"prescribe,† since both words refer to setting down rules to govern behavior. The difference is that â€Å"proscribe† means setting down rules about what not to do, while â€Å"prescribe† means setting rules for recommended behavior. Remember: Proscribe = Forbid or make illegal Prescribe = Recommend or set as a rule Keep in mind that the â€Å"pro-† in â€Å"proscribe† is the same as in â€Å"prohibit,† which also means to â€Å"forbid† or â€Å"ban† something. Likewise, if you think of a doctor’s prescription pad, you can remember that â€Å"prescribe† means â€Å"recommend a course of action†.

Analysis of Articles about the Racism in the US Annotated Bibliography

Analysis of Articles about the Racism in the US - Annotated Bibliography Example Lamberth, John. â€Å"Driving While Black: A Statistician Proves That Prejudice Still Rules the Road.† Race, Ethnicity, and Policing: New and Essential Readings. Eds. Stephen K. Rice and Michael D. White. New York, NY: New York University Press, 2010. 32-36. Print. In this article, which was originally published in the Washington Post, John Lamberth sheds light on the phenomenon referred to as DWB (Driving While Black). He uses statistics obtained from data that he and his team collected on the New Jersey Turnpike, as well as the data made available to him regarding I-95 in Maryland, to show that blacks are 16.5 times more likely to be stopped than non-blacks on the New Jersey Turnpike. Jefferson, Thomas. From â€Å"Notes on the State of Virginia.† Rereading America: Cultural Contexts for Critical Thinking and Writing. 7th ed. Eds. Gary Colombo, Robert Cullen, and Bonnie Lisle. Boston, MA: Bedford/St. Martin’s, 2007. 486-490. Print. Thomas Jefferson, a noted founding father of the United States, in this excerpt from his essay, lays out a case about the inferiority of the blacks when compared with the whites. He lays down that blacks are, by nature, inferior to whites and, therefore, even after they are granted freedom (keeping in mind that this was written when slavery was the norm), they are not to be removed from the society so as not to be able to mix their blood with the whites, that is to say, to procreate with the whites. Steele, Shelby. â€Å"I’m Black, You’re White, Who’s Innocent?† Rereading America: Cultural Contexts for Critical Thinking and Writing. 7th ed. Eds. Gary Colombo, Robert Cullen, and Bonnie Lisle. Boston, MA: Bedford/St. Martin’s, 2007. 530-540.  

Role NATO in the world Essay Example | Topics and Well Written Essays - 2500 words

Role NATO in the world - Essay Example A "North Atlantic" area which includes both Point Barrow, far above the Arctic Circle, and Mount Ararat, deep in the Turkish Caucasus, is, indeed, an anomaly. The term "North Atlantic area" appears several times in the text of the treaty but is nowhere defined explicitly. However, the treaty does contain a definition of the area within which an armed attack from without will bring its guarantees into operation.( James Kurth, 36) These guarantees extend to the territories of all member states in Europe and North America, to the Mediterranean and North Sea, and to the Atlantic Ocean north of the Tropic of Cancer. They also cover the Algerian Departments of France as well as all of Turkey's territories in Asia, plus two segments of Africa and Asia, and all of North America north of the Rio Grande, together with the seas and ocean lying between them.The success of the NATO Alliance over the past four decades has been extraordinary. The mere survival of the Alliance for forty years is not eworthy; that those forty years have been unbroken by war among the major powers is unprecedented in the modern era. To be sure, factors other than NATO have contributed to the absence of war in Europe-the most important being the advent of the "nuclear revolution" in warfare. Nonetheless, NATO has made an important contribution to the maintenance of peace among the major powers. ... nt on the nature of the threats to the fundamental interests of the Alliance members; the evolution of a collective response to those threats that meets the political, economic, and military requirements of the allies; and the absence of any politically acceptable alternatives to the current structure of the Alliance. The central question facing NATO forty years after its creation, however, is whether the Alliance, as currently structured, equipped, and funded, will continue to play an effective role in meeting the vital security needs of its members. Despite the attention given to disputes among Alliance members, it is unlikely that NATO will collapse with a bang sparked by internal friction, but it could fade with a whimper of irrelevance in the face of shifting economic, political, technological, and military realities. NATO will almost certainly be alive on the eve of the twenty-first century to celebrate its fiftieth anniversary. However, unless the Alliance has the resilience t o respond to emerging challenges, by the turn of the century it may be less relevant to the central security concerns of its members. Our Alliance has come far on its way to transformation. Its relevance today does not derive from its original and immediate purpose but from what it has become over time. It has evolved into a community of values and destiny, and a forum of political consultation on vital issues of foreign policy and security. It has evolved into an agent of change. It will become the core security organization of a future Euro-Atlantic architecture in which all states, irrespective of their size or geographical location, must enjoy the same freedom, cooperation and security. We must not be satisfied with having won the Cold War. We have to win the future. - NATO Secretary

My Decision to Enroll in College Essay Example for Free

My Decision to Enroll in College Essay People have different reasons and point of views why it is important for them to enroll in college. Basically, achieving a degree is a stepping stone to reach one’s goals. For me, I enroll in college, definitely, because it is a given fact and expectation that after high school, I need to choose a course and to enroll in an institution where I want to obtain my degree. First, I figure out what I want, what I really want to do in life. Whatever my decision is, it is anchored to what I yearn to do and to achieve in life. Definitely, I do study hard in order for me to achieve high grades and to have flying colors during graduation. I want to satisfy my parents’ expectations on me so I certainly do my best in every subject. I make sure that I devote my time equally; however, it is not always applicable in my schedule because there are times when I find it arduous to understand some of the topics in some of my subjects so I give more time on the difficult ones. I believe that learning is an on-going process. The strategies of my professors in presenting the lessons each day have a great impact on me. Whatever the technique is, it may be visual aids like movies, slide shows, etc, it definitely helps me in comprehending the lessons very well. Professors, indeed, affect my moods and enthusiasm. I like creative and unconventional professors. The professors and their teaching techniques and strategies contribute to my enthusiasm and motivation to do very well in class. Nevertheless, if I do not like the professor due to his/her temperament and conventional ways of teaching, I still do my best to grasp every learning and knowledge that s/he bestows. Because there are a lot of ways to learn, I believe that it is not just confined to the four-corner rooms of the university. Outside or extracurricular activities such as fieldtrips, research or case study competitions, internships or on-the-job trainings will definitely help me realize my potentials and will definitely aid me to reach for my goal. Gaining experiences outside school’s four-corner rooms enable me to be more confident, more competitive and more competent. I have been brought up by my parents in an authoritative way. They are neither over-protective nor over-domineering. They make me speak and explain my side every time I commit a mistake; in return, they do listen and reprimand me accordingly. For me, they are the best paragons. Because of that, I yearn to do the same for my children. I will not be the authoritarian parent just like some of my friends’ and classmates’ parents. If it is already time for them to enroll in college, I will just let them choose what course they want to take. I will not intervene with what they want because definitely, intervention to a person’s likes and wants affect his/her enthusiasm to perform well. The drive and the motivation to reach for their goals will, indeed, slow down. Advices, motivations and anecdotes from my experiences in college will help my children in challenging them to excel higher. If I have made it, I believe that they, too, can. From the very start, I will condition them to manage their time properly but not intervening too much to what they really want to do because I might suffocate them. They will just probably yearn to be a bird, not the droopy one†¦ but the free bird that spreads its wings and soars high. Enrolling in college and obtaining a degree are the stepping stones to have a good future, a stable job and a career. It helps people in realizing their goals and visions in life. My current career and our status in life is the best evident that I can show them with regards to the benefits of pursuing a degree in college. They need not be bums or dependents for the rest of their lives. Graduating in college allows a person to stand on their own feet. Whatever course they want to take, it is important for them to know that it is a competitive world out there. If someone yearns to have a high paying job, s/he must choose the in-demand courses like those under Technology, Business, etc. Each one must be acquainted with marketing strategies such as knowing the appropriate advertisements. Or being aware of the latest technology, which is now evolving to be wireless.

people :: essays research papers

EDGAR ALLAN POE 1809 - 1849 â€Å"Quoth the Raven, â€Å"Nevermore† Edgar Allan Poe – Darkness   Ã‚  Ã‚  Ã‚  Ã‚  Dark what is dark? It is defined in the dictionary as: Darkadj 1.Being without light or without much light. 2. Not a light in colour 3.Gloomy. 4. Being without knowledge and culture 5.Secretive – darklyadv – Dark-ness n.   Ã‚  Ã‚  Ã‚  Ã‚  dark2n 1.Absance of light: Darkness; esp.: night 2. A dark or deep colour – in the dark 1. In secrecy. 2. In ignorance.   Ã‚  Ã‚  Ã‚  Ã‚  Dark is a major part of Edgar Allan Poe’s work. Take for example â€Å"The Pit and the Pendulum†: The main character is locked in a dungeon with no light to see his surroundings. â€Å"I quickly unclosed my eyes. My worst thoughts, then, were confirmed. The blackness of eternal night encompassed me.† (Edgar Allan Poe, story and structure Canadian edition, â€Å"The Pit and the Pendulum† pg.357 line 33.) Take also for example â€Å"The Mask of the Red Death†. The seventh room was black. â€Å" But in the western or black chamber the effect of the fire light that streamed upon the dark hangings through the blood – tinted panes, was ghastly and extreme †¦ It was in this apartment, also, that there stood against the west wall a gigantic clock of ebony.† These are just examples of literally darkness with no light. There is also the literary darkness Like in the â€Å"Tell Tale Heart†, the man murders his employer â€Å" He shrieked once – once only. In an n instance I dragged him to the floor, and pulled the heave bed over him... the old man was dead†¦I took for the concealment of the body. The night warned, and I walked hastily, but in silence , first as I dismembered the corps. I cut off the head and the legs and the arms†. â€Å"The Raven† the man is mourning over the lost love Lanor. When a raven comes only to torment his already tired soul. With those words of pain â€Å"Never More†. †On this home by horror haunted – tell me truly I implore – is there – is there balm in Gilead? – tell me – tell me – I implore!† â€Å"Quoth the raven â€Å"never more†Ã¢â‚¬    Ã‚  Ã‚  Ã‚  Ã‚  In conclusion it is said that the greatest writer either write about sex or death and Edgar Allan Poe is one of the greatly misunderstood writers of our day due to the lack of information on him and his life.

Money supply in the United States Essay

Money supply in the United States, and indeed any other economy using a central banking reserve system, is controlled and managed by a limited number of private banks working together for their own benefit instead of the benefit of the nation. As Thomas Jefferson, the third President of the United States allegedly once said, â€Å"I believe that banking institutions are more dangerous to our liberties than standing armies. If the American people ever allow private banks to control the issue of their currency, first by inflation, then by deflation, the banks and corporations that will grow up around [the banks] will deprive the people of all property until their children wake-up homeless on the continent their fathers conquered. The issuing power should be taken from the banks and restored to the people, to whom it properly belongs (Quotations Page). Money supply in the United Stated is expanded in line with a fractional reserve policy. This policy whereby the banks retain a fraction of their total deposits, and are then able to lend the rest means there will always be a constantly expanding money supply, and this will always be a multiple larger than the actual amount of base money that is made by the Federal Reserve. This multiple is known as the money multiplier and is calculated by the Federal Reserve based around its reserve requirement and other fiscal regulations. The importance of financial intermediation cannot be understated, as this is required in order to manage the banking and monetary system and to try and avoid banking panics, to serve as the central bank for the government, and to manage the nations’ supply of money through economic policies which try to maximize employment, minimize taxation, and produce positive gross domestic product. The significance of banker’s taste for excess reserves on the Fed’s ability to expand the money supply shows that the fractional reserve system is not perfect and that to gain maximum control over the money multiplier and the supply of money, reserves are needed to manipulate fiscal information to the banker’s benefit. These assets are counted as reserves due to the fact that they are not necessary for the bank to hold these reserves as collateral against its lending, hence they are considered excess. The banks could use these reserves to aggressively increase loans or investments if they so wish. This is a key factor to consider here, that the banker’s taste limit the power of the Fed, as they may be able to undermine the central banking system of the United States by manipulating the money supply.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚     Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Works Cited Quotations Page. 13 May 2010 .

Business Proposal for Mcdonalds Essay

McDonalds has always been a company that shares in the happiness of a child. Recently after taking my own children to McDonalds, I have found that there is not a breakfast option for children. McDonalds should add a happy meal option to the breakfast menu. Current demands by consumers are to add a happy meal option allowing parents to purchase child sized portions of breakfast items. This option could help McDonalds to increase profits by attracting more consumers. Shareholder reports show a quarterly cash dividend per share increase of 15% and annual dividend of $2.80 per share. Comparable sales grew 5.6%. Cash by operations increased $808 million to $7.2 billion. Return to shareholders $6.0 billion (McDonald’s.com, 2012). Elasticity of demand and the market structure for the company’s good or service. * Profit-maximizing quantity is figured by determining the elasticity of the product. * By dividing the change in quantity sold by the corresponding change in price, you get a coefficient that tells you how elastic or inelastic your product is – with coefficients between zero and one being inelastic and coefficients greater than one being elastic. * The elasticity of this particular product is determined by the individual instead of the population. Considering this fact, fast food is considered an elastic good. An elastic good is more of a luxury, and fast-food is not a requirement to survive. * An elastic good, the price must be set at a reasonably low level to increase the revenue. * McDonalds can use the formula of marginal cost = marginal revenue to determine its pricing. Demand is elastic when it is easily affected by the raising or lowering in the price of a product or service. * When McDonalds raises its prices, sales will decrease. Decreasing prices, McDonalds will see an increase in sales. * McDonalds has such a competitive market. To stay ahead of competitors, they have a lower price alternative from competitors. Therefore, pricing must be given a great deal of weight in your marketing strategy because other conditions exist. * The degree of elasticity will tell McDonalds how much they can raise prices before sales start to decline. Not everyone can afford to eat out all the time and people who do go out for breakfast are usually going to work or dropping children off at school. * Calculation Elasticity of Adding Happy Meal (Q2-Q1/Q1) Q1 – 20 Q2 – 23 total quantity demand increase total 15%. (P2-P1/P1) P1 – $6 P2 – $3 total price decreased by 5%. Divide percent change in quantity by price 15% divided by 5% = 3% elasticity. Company’s Strategies to Increase Revenue * Exploring the competition to see what the others are doing in terms of fast-food breakfasts and children. * Customer focusing strategies to see what other customers want in the children’s breakfast meals. This can be done through questionnaires and feedback surveys both in and out of the store. * Using proper training methods to ensure quality service to customers. * Proper introduction in promoting the new breakfast will ensure customers know about the new product. Define the Economic Theory and Show How You Can Determine the Profit-Maximizing Quantity. * Economic theory is a theory of commercial activities (such as the production and consumption of goods), (McConnell, Brue, & Flynn, 2009). * Determining the profit-maximizing quantity requires and understanding the economic concept of marginal analysis. Marginal analysis is the study of incremental changes in profit. The quantity that maximizes profit is where marginal profit shifts from positive to negative (eHow.com, 2013). How Could You Use the Concepts of Marginal Costs and Marginal Revenue to Maximize Profits? What Information Do You Need to Determine This? Without This Information, How Would You Make a Decision? * Determine the profit at each level of sales. As sales increase, account for labor costs, quantity discounts, increased shortage (loss, theft and breakage) and other variable costs. * Determine the marginal profit at each incremental increase in sales. Marginal profit is defined as the change in profit for each additional unit sold. * Determine the profit maximizing quantity. This is the point before marginal profit becomes negative. Why? It is likely that the more items sold, the higher variable costs are. Variable costs include labor, commissions, raw materials and shortage. In addition, when large quantities are sold to one party, a quantity discount is often given, resulting in lower per-unit revenue. * Determine where expenses could be lessened and revenue could be increased to optimize sales. Marginal analysis is not static (eHow.com, 2013). * $3@50 = $150, $3@70 = 250, $3@90 = $550, $3@110 = $500 -50 negative marginal profit. * Without this information, you are taking a guess on the decision causing potential risk. Pricing and Non-Pricing Strategies * Price is one of the essential elements of the four P’s of marketing, which include price, promotion, place and product. * Research should be conducted in a number of areas including the customer market, competition and the life cycle of the product. * By examining each of these areas, McDonalds can develop a pricing strategy for its products and services. * McDonalds must find a way to attract their customers. The children’s portions will be smaller than regular portion so the price will be less. * The non-pricing strategy will be the new menu marketing options. Using children’s television and radio stations will help in this strategy. What Are the Barriers to Entry For Your Chosen Product? Can You Create or Increase Barriers to Entry? If so, how? * Entry barriers are the result of competitive behavior by existing businesses within the marketplace. There is no limit to the barriers a particular business may face (eHow.com, 2013). * Barriers are McDonald’s competitors of the same market and right now the competition of a fast-food breakfast kid’s meal option is non-existent among the competition. * According to the current economic state of our country, credit borrowing from lenders will not be needed. * Costs of supplies will not be a barrier because the items are already a part of McDonald’s menu. Demand by customers will increase or decrease cost supplies during the implementation stages. * McDonald’s internal countries will also help to increase profits. * Choosing long-term goals for competitors following McDonalds will eventually cause competition barriers. Consistent analysis of current market conditions will help McDonalds to continue a profit growth. Are There Other Ways to Minimize Costs for the Company or Product? * Analyze labor costs. Offering flexible work schedules, recognition, additional benefits and ongoing training can help retain employees. * Reduce supply costs. Supplies have two major categories–product materials and office supplies. Check multiple sources to ensure lowest cost. Research the use of the supplies. * Reduce operating expenses. Review electricity expense. Ideas such as this can have multiple benefits, including boosting employee retention, saving on utilities. (eHow.com, 2013). Conclusion The above business proposal outline will help in defining what McDonalds would do when implementing the idea of adding a child’s happy meal to its menu. This proposal would help in achieving McDonald’s goals of quality food and customer service.

Top English Food Service Vocabulary Words

Top English Food Service Vocabulary Words Every worker in the foodservice industry is expected to have a base-level understanding of food service vocabulary to help them identify tools, responsibilities, rights, benefits, and elements of their jobs. Fortunately, the United States Department of Labor lays out 170 of these vocabulary  terms in the Occupational Handbook. Terms included in this list are important for service industry workers because they help clarify a common understanding of each element necessary to delivering excellent food service and also lets employees know the legal means in which to discuss issues with particular elements of the workplace or management staff.   The full list of essential vocabulary words for food service workers is as follows: Addition Customers Maintain Retail Alcoholic Demand Manage Room Area Department Manager Run Assist Diners Marketing Safety Assistant Dining Meals Salads Attendants Dishes Meat Sales Baggers Dishwashers Menu Sandwiches Bakers Drinking Merchandise Schedules Bars Eating Move Section Bartenders Employees Moving Select Benefits Entry Nonfood Selection Beverage Equipment Nonsupervisory Selections Beverages Establishment Numerous Sell Butchers Establishments Offer Selling Cafeteria Fill Office Serve Cafeterias Fillers Operation Service Cash Fish Order Services Cashiers Floor Orders Serving Chains Food Oversee Shifts Change Foods Package Shop Checkout Fresh Patrons Smaller Chef Groceries Perform Snack Chefs Grocery Performance Specialize Clean Group Place Specialty Cleaning Growth Poultry Staff Clerks Handling Premises Stock Coffee Health Preparation Store Company Hospitality Prepare Stores Compared Hostesses Prepared Supermarket Computer Hosts Preparing Supermarkets Consumer Hourly Prices Supervisors Consumption Hours Processing Supplies Contact Increase Produce Systems Convenience Ingredients Product Tables Cook Inventory Products Tasks Cooking Items Proportion Tips Cooks Kitchen Provide Trade Counter Kitchens Purchase Train Counters Level Recipes Training Courtesy Line Register Variety Culinary Local Replacement Waiters Customer Longer Required Waitresses Restaurant Workers The Importance of Knowing Proper Vocabulary Working in the food service industry often offers young workers their first exposure to the idea of corporate speak and jargon used in the workplace to simply and make communication uniform across the full market, from larger companies like McDonalds to locally owned diners in rural America. For this reason, its important that employees understand the basic difference between common phrases in the industry as well as how to properly refer to stages of preparation, tools for handling food, economic concerns of the business, and day to day operational tasks like training and hours. What may be more important to note is that when it comes to legality and contracts, these terms have very strict definitions according to the government, so if, for instance, a contract says that Training is unpaid, and a person winds up training for three weeks, theyre essentially providing free labor, but have agreed to such in their contract - knowing these types of words, especially in a legal context, can help protect new employees. Jargon and Colloquialisms That said, another key element to a successful career (even if short-lived) in the food service industry hinges upon teambuilding and understanding the language of the workplace, even in a less professional and technical way.   Because food service relies on a team of individuals, from the line cook to the waiter, the hostess to the busboy, employees of dining and food service establishments often form familial bonds with one another and develop their own jargon and colloquialisms to communicate with one another secretly, even in front of patrons of the establishment. Understanding the legal, technical, and colloquial vocabularies of food service are essential to being successful in the field because most of this industry relies entirely upon interaction not only with the customers but with coworkers as well.

Properly Using Je Suis Plein in French

Properly Using Je Suis Plein in French Its common for non-native French speakers to make mistakes in conversation, especially if theyre using a phrase like  je suis  plein.  Imagine this scenario: Youre at a bistro and have just had a delicious, filling meal. The waiter comes by to ask if youd care for dessert. Youre stuffed, so you politely decline by saying youre full. The waiter smiles awkwardly. What did you just say? Understanding Je Suis  Plein The French translation of full is plein, except when it comes to your stomach.  Correct ways to say Im full include jai  trop  mangà ©Ã‚  (literally, I ate too much), je  suis rassasià ©Ã‚  (Im satisfied), and je  nen  peux  plus  (I cant [take] anymore). But if youre new to the language, you may not be aware of this subtle nuance. Although it may seem logical to use je suis plein to mean Im full, most people in France interpret the phrase as meaning Im pregnant.Its not a very nice way to say it,  either, because the phrase à ªtre pleine is used to talk about pregnant animals, not people. Many visitors to France have anecdotes involving the misuse of this expression. Whats interesting is that if a woman actually says je suis pleine to a native French speaker, he or she will probably understand that to mean shes pregnant. And yet if you talk about this expression in the abstract with a native speaker, s/hes likely to tell you that no one would ever take it to mean youre pregnant  because its only used for animals.Note: Je suis plein is also a familiar way of saying Im drunk. In Quebec and Belgium, unlike France, its perfectly acceptable to use this phrase to mean Im full.

Multinational Corporation Expansion Research Paper

Multinational Corporation Expansion - Research Paper Example After examining the international market most favorable for expansion, Abercrombie and Fitch should consider entering the Brazilian market as this chosen market maintains national economic policy and market conditions that will provide A&F with considerable opportunities for revenue growth. The first dimension of international finance favorable for Abercrombie & Fitch in Brazil is the movement of financial institutions across international borders, including securities firms, banks and various investment companies. Brazil currently maintains an annual GDP growth rate of five percent annually, influenced by growth in financial institutions both domestic and related to foreign direct investment. Brazil maintains membership with a variety of economic institutions including Mercosur, G20, the World Trade Organization and the Cairns Group, giving the market more exposure in Europe as a viable market for financial investment and institutional development. High volumes of financial lenders and a strong stock market provide economic sustainability that provides for commercial business development and support from governmental leadership. The only legitimate risk in this dimension is that the majority of investment institutions stem from foreign markets and are not being developed by domestic financial institutions that would not be reliant on significant exchange rate differences that impact pricing for exported products. Secondly, Brazil has positive movement of capital across its borders triggered by rising interest in foreign direct investment into Brazil. The International Monetary Fund identified billions of dollars of investment moving into Brazil, including derivatives and new corporate capital development projects. The growth in capital movements into Brazil provide for a more enhanced distribution and supply infrastructure that will benefit Abercrombie and Fitch in relation to marketing expenses and retail center distribution. The risk in this dimension of int ernational finance is that these improvements are private constructions not controlled by governmental regulators whereby a corporate pull-out of investment could limit the scope of infrastructure growth during a period where Brazil is working through a long-lasting economic recovery affecting domestic investment potential and opportunities. The third dimension of international finance relevant to Abercrombie is the regulatory system currently in place that guides economic policy. In the 1990s, Brazil was plagued with considerable inflation (approximately 15 percent annually) that caused a supplementary increase in utility costs, fuel and oil costs, and up to 25 percent interest on corporate and personal credit cards (Selva, 2010). The government has been more adept in recent years at changing index prices and employee wages as well as a variety of consumer price freezes to stimulate spending (Selva, 2010). Continuing governmental influence in economic policy and monetary stimulatio n tactics have reduced risks of ongoing inflation on the consumer price index that will provide A&F with a more stable consumer market where real wages are in-line with expectations for a consumer price index equalized with real GDP. The risk to this dimension of international finance is that not all efforts to curb inflation in certain supply sectors has been achieved, thus adding potential burden to supply budgets in a price-inflated value and supply chain. Brazil is currently the eighth largest economy

Qualitative research and quantitative research Essay

Qualitative research and quantitative research - Essay Example dentifies a subjective approach and applies strategies such as â€Å"case studies, personal experience, life story, interview, and observation† among other techniques (Neergaard and Ulhoi, 2007, p. 5). Quantitative research however defines a scientific approach to measurement and evaluation of relationships between variables. It involves a systematic and predetermined approach that develops hypothesis from background information on a topic of interest, collects data, and analyses data for evaluating the set hypothesis (Nykiel, 2007). Quantitative research is more valid than qualitative research and difference in characteristics of the two research methods support this. Level of objectivity of quantitative research than qualitative research methods establish higher-level validity on quantitative research than on qualitative research because qualitative research is subjective and therefore susceptible to bias from researchers and research participants. This is contrary to the scope of quantitative research whose data and data analysis methods are, significantly, independent of researchers and research participants’ influence. Quantitative research designs, such as experimental and quasi-experimental designs, also ensure accuracy of collected data towards validity. The deductive approach of quantitative research as compared to qualitative research’s inductive approach also supports higher-level validity in quantitative research (Hays and Singh,

Security Technologies for Online Payments Literature review

Security Technologies for Online Payments - Literature review Example There are several security technologies that are adopted by organizations to ensure smooth execution of online payments without any exposure or leakage of data to unreliable third parties. 2. Security Technologies in E-commerce According to figures from Ali (2011), cyber crimes cost Britain around 27 billion pounds every year. Such instances proved to expose the weaknesses of the credit card payment systems. Due to the appalling increase in the instances of data and identity thefts, organizations have started investing significant fractions of their resources to deploy effective security measures for online payments. Several researchers have also exerted their efforts in devising reliable security technologies. Some of the common ones have been discussed below: 2.1 Payment Gateway Get Started with an Ecommerce Payment Gateway (n.d.) defined the payment gateway as the intermediate pathway that encrypts information between the participants and ensures the completion of a transaction in the most secure environment. A payment gateway workflow is considered to be amongst the numerous pathways that are deployed in the whole cycle of an E-commerce transaction; this workflow is responsible for the authorization of the information. The following figure explains the placement and functions of the payment gateway: Figure 1: Workflow of Payment Gateway (Graham, 2006) The payment gateway works on the basis of the following steps: 1. The customer chooses the products and fills in the credit card details. 2. The credit card information is encrypted and verified for its authenticity with the card companies. The encryption function protects the data from being read by intruders and eavesdroppers. 3. Upon the validation of the information, the customer is displayed the summary of his transaction details; otherwise he is checked out of the whole process. 2.2 Geolocation Bratby (2011) stated that geolocation is a technology that identifies the geographic location of the user to en sure that there are no anomalies between his provided information and his location. Such identification is aimed to reduce instances of identity thefts and credit cards frauds. If a credit card issued from UK is being used to initiate an online payment from South Asia then flags will be raised at the respective online shopping website for possible anomalies or attempts for malicious activity. A general approach is to inquire security questions, PINs etc to ensure that the individual issuing the request is the owner of the card or account. The IP address of the user is translated into geographical locations by the geolocation administrators; these service providers maintain extensive database of IP addresses in relation to locations on the planet. Glover et. al (n.d) stated that the technology is so effective that most of the service providers claim to identify the user within 50 miles. The following figure shows a graphical representation of the geolocation technology: Figure 2: Pro cess of identifying the geographic location of the user (Svantesson, 2004) 2.3 Blacklisting and Whitelisting Approach Application Whitelisting: A New Security Paradigm (2008) stated that blacklisting approach follows a reactive strategy by protecting the system against malware. Extensive records are