Shooting Dad and Arm Wrestling free essay sample

From being only a physical communication to total opposites until adulthood, it is talked about. Manning and Vowell both effectively communicate the point of their story to us even though their stories are opposites of each other. Brad Manning’s story about his father is set up as a narrative to explain the relationship between each other. This is an effective way for Manning to get his point across. Manning gives a lot of descriptions of their physical relationship growing up and how he always looked up to his father for being big and strong. Manning use to love losing to his father in arm wrestling matches but as he got older and stronger and his father got weaker, he realized he had a lot more power now. â€Å"I might have preferred him to be always the stronger, the one who carries me. But this is impossible now; our roles have begun to switch. We will write a custom essay sample on Shooting Dad and Arm Wrestling or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page † Manning realizes that even though they only ever had a physical communication and love, they actually had emotional as well. If Manning did not include the descriptions for his father and him in an arm wrestling match, then we would not know to what extent that Manning looked up to his father, and if we did not know how much he looked up to his father we would not be able to see a change in Manning’s future, and if we did not see a change In Manning’s future this narrative would not have made sense and would be a waste. Manning effectively uses a narration with lots of description to show the depth of his relationship with his father. Brad Manning’s Arm Wrestling with my Father has a cheerful tone to it. Growing up Manning always enjoyed having a strong father and losing to him. When Manning came home for the week for college finals, you could tell he truly was enjoying the time with his family and especially his father. Growing up Manning always tried to gain the unconditional love of his father and he never seemed to gain it. Manning eventually beats his father in arm wrestling and it is all that he could ask for and more which shows how cheerful he was. â€Å"How could I have learned so quickly how it would feel to have overpowered the arm that had protected me and provided for me all of my life? His arms have always protected me and the family. † Even though Manning felt bad that his father lost, and he won, he was still happy to know that he had finally beaten his father. They both won something with that week of being together. â€Å"I realized then that Dad must have learned something as well, and what he said to me in that last hug was that he loved me. † They were able to breakthrough their physical love and go farther and Manning was happy about it and wanted to remember it for as long as he could. Manning effectively shows a cheerful tone by displaying how the roles changed throughout and the last hug. Sarah Vowell uses compare and contrast throughout her story about her father. In the beginning Vowell sees no similarities between her father and herself. Vowell does a good job comparing herself and relationship with her father because of all her details, even though they were not being compared for similarities and they were being compared for their differences. He is really into guns and is a republican, while she is not into guns and is a democrat. While Vowell and her twin sister were young their father took them to shoot their first gun. Vowell did not like it and was scared to pull the trigger, but her twin sister highly enjoyed it. From the beginning of the story you knew that Vowell and her dad were not close. When Vowell got older she realized she wanted to become a better daughter. â€Å"The older I get the more I’m interested in becoming a better daughter. First on my list: Figure out the whole gun things. † Vowell called her father up and asked to watch him shoot off the canon. Throughout the day with him she realized that they were not as distant as they thought they were. My dad and I are the same person. We’re both smart-alecky loners with goofy projects and weird equipment. † Vowell and her dad were closer than they thought even though they were into different things. If Vowell did not use compare and contrast then her audience would not understand both sides and if we did not understand both sides we could not properly understand the whole background of their relationship and if we did not understand their relationship we could not understand their current relationship and feelings. Vowell’s use of compare and contrast to set up her narration was overall effective. Sarah Vowell’s story Shooting Dad has a disagreeing tone throughout the story even though at the end, she goes along with what he asks. Vowell and her father did not get along or have any of the same interests of beliefs as each other whole she was growing up. â€Å"You wouldn’t have needed to come inside to see that is was a house divided. † Vowell did not agree with guns because she was a democrat but her father did since he was not. Vowell does not seem happy or okay with the gun situation from right off the bat. It is easy to see that there is going to be conflict over the guns and that Vowell does not agree with them. â€Å"‘Why, shooting crows is a national pastime, like baseball and apple pie. ’ Personally I preferred baseball and apple pie. † Vowell and her dad disagree and have different opinions on many different things. Vowell effectively uses this t one throughout the whole story with many side remarks and comments about her dad and their differences. It makes you feel like you are actually in the divided house and you can feel the tension build up as she grows up in the house. When she gets older, she still disagrees with the guns things, but she puts that thought asides to be a better daughter. Even though Vowell still disagrees with guns and doing it just for fun, she is able to see that if he is into it she will go along with it. Vowell effectively uses the disagreeing tone throughout the narration.

European Imperialism essays

European Imperialism essays Chris Callahan March 13, 2000 Between 1875 and 1914, parts of Africa, Asia, and Latin America came under influence of Imperialism. Imperialism is the domination of the political, economic, and cultural life of one country or region by another country. Imperialism was a self-sufficient way of living. European's wanted a self-reliant way of living and gained control of smaller countries and regions to spread influence throughout the world. Imperialism has helped countries build better technology, increase trade, and has helped to build large and powerful militaries. Technology skyrocketed during imperialistic times. Money was available to research and develop new products. New technology made it possible to produce goods in enormous quantities. This cause larger profits. Roads and railroads were built in Africa. They were used mostly to connect European settlements to the coast. They also served to make African products available to the world market. Medicine was also introduced to help people live longer and healthier lives. Technology has been a major factor in the growth of settlements. Technology is needed to better our societies. Another benefit of Imperialism is increased trade. Increased trade brings more money to the colonies, which in turn boosts the economic state of the colonies. Settlements would now be able to raise the living standards and build schools, farms, and communal facilities. (add more) Imperialism can help military power in the colonies to grow. This means that less and less wars would take place. A larger military also means more jobs for citizens. A larger military also means better protection from local territories. (add more) Overall, Imperialism has helped almost all the settlements in which it has been practiced. Imperialism has helped better technology, has improved trade, lowered taxes, increased p ...

Based on recent events, discuss whether the stock markets are Essay - 1

Based on recent events, discuss whether the stock markets are efficient according to the EMH - Essay Example The investors will gain through selling their shares at a higher price than they bought them, thereby making a profit. In addition, they benefit from dividends realized by the company, though the value of dividend earned will depend on the number of shares that a person has. It’s not always that the investors benefit, they might experience losses when the share prices decrease. Shares are traded through share exchanges, which take the form of Over The Counter (OTC) or through listed exchanges.2 Efficient Market Hypothesis Companies, for a long time have been taking advantage of Efficient Market Hypothesis, which was developed in the early 1960’s by Professor Eugene Fama. This is a theory that shows how impossible it is for a person or a company to beat the market. It shows that when making selling or purchasing decisions, the value of available information is indispensable.3 It states the importance in three forms, the weak form, semi-strong form and the strong form. In the weak form, it’s said that the history of a company can be shown by the past prices. Some academicians however dispute this and say that the past outcomes of a company can never dictate the future. In the semi-strong form, the theory states that the prices not only show all past available information but can also predict and depict what the future will be like. In the strong form, it shows that prices can depict all information about a company, including the most private information, and will definitely affect the future. Investors can thus make their investment decisions depending on the information available.4 However, this theory does not stand to state that the information available is 100% certain about the future. It goes on to show that companies cannot overprice their shares or buy undervalued shares in an attempt to beat the market. New and available information is accessed by all and, people will therefore take any available chance and opportunity.4 However, rec ent happenings and events in the stock markets shows how efficient or not, the markets use the Efficient Market Hypothesis. There are cases of world’s most known investors withdrawing and selling their shares at an alarming rate. The case of Warren Buffet is a good example. He has been known to invest millions into shares in American companies, even where others were afraid of investing, and has reaped huge benefits from the investment.5 Recently, however, Buffet sold over 19 million shares he had in Johnson and Johnson, and more in Krafter foods. Others like John Paulson have also followed suit. Canada’s greatest technology firm, Research In Motion has not been spared either5. From 2009, its value has been dwindling at a rate that is hard to avoid. In the USA, it has experienced a 12% drop, all the way from 44% in 2007. In the Toronto Stock Exchange, it has experienced a 75% drop. 6 Its investors in the stock market are no longer interested in purchasing any more shar es. To them, it is not a risk worth taking. The Dow Jones Industrial Average has seen many of these changes. Companies are experiencing changes that they had not anticipated, which results to investors pulling out and selling their shares. These stock markets have not been able to steer away or take advantage of economic anomalies.7 The stock markets have been effective in utilizing the EMH. The investors had already had past information on what was to happen.

Organizational Diagnosis Term Paper Example | Topics and Well Written Essays - 750 words

Organizational Diagnosis - Term Paper Example The obtained results are instrumental in devising solutions. As organizations are increasing around the globe, they are creating more opportunities for organizational problems. According to Papadopoulos (2009), increasing organizations make the organizational owners and managers to encounter different conflicts with their employees and different issues; thus, negatively affecting the productivity of an organization. However, it is imperative for such managers to consider conducting organizational analysis to ensure that every organizational subsystem is functioning effectively, increasing the effectiveness of an organization. Possible issues that might occur in an organization and their preventive measures Different organizations around the globe face many issues that affect their effectiveness; hence, distorting their productivity. Therefore, this paper will draw attention on these issues. Firstly, information security is a major issue to most organizations. Information insecurity h as turned out to me a major problem affecting most organizations since most of the current organizations rely on information technology in their operations. The threats and ferociousness involved in technology have made the protection of organizational private information to be a challenge. This has resulted into other companies hacking vital information concerning their competitor negatively interfering with them (Daft, 2010). In addition, the company managers also control the employees’ personal information denying them freedom to privacy. For example, there are some organizations, which manage the private information of their employees by accessing their emails, Facebook accounts and their communications on phone information. It is important for organizations to train their employees on information security for them to prevent hacking of their organizational private information. The organizations should also ensure that they form a key password for the organizational infor mation to prevent other competing organizations from interfering with their organizational privacy. In addition, organizational managers should ensure that they balance the employees’ freedom and privacy, while at the work place when it comes to managing their personal information. For example, there are some organizations, which take control of all their employees’ personal information by monitoring how they communicate through emails while at work, as well as their computers and other accounts (Daft, 2010). Therefore, it is important for organizations to possess privacy rights hence considering potential issues on employee privacy and autonomy among employees. Secondly, most of the problems in the current organizations arise due to communication problems amongst employees. Consequently, such problems results into dissimilar negative effects such as lowering employees’ productivity, job turn over and other activities within an organization. Poor communication i s a barrier to any organization’s productivity because good communication increases productivity by enabling employees to share ideas, point out potential problems and create an environment that can solve dissimilar issues within an organization. According to Ziegenfuss (2002), good communication process in an organization, results to less problems and conflicts. In order for organizations

The Effects of Global Warming on the Animals in the North Pole Essay

The Effects of Global Warming on the Animals in the North Pole - Essay Example This statement is significant as every living thing, undergoes the process of â€Å"inhaling† and â€Å"exhaling† carbon dioxide and oxygen, thereby resulting in a chemical balance in the earth’s atmosphere. Even a wide variety of human activities, which primarily include the burning of fossil fuels, industrial activities and the cutting down of forest for agricultural purposes and urbanization, are potentially increasing the volume of greenhouse gases in the atmosphere, thereby upsetting this atmospheric chemical balance. The details of our complex climate systems are not sufficiently known to facilitate us in the prediction of the precise consequences of global warming in our planet. Our ability to accurately measure the human influence on global climate variation is essentially limited. The forecasted signals are still rising from the phenomenon of variability in climate and the concerned uncertainties. These include the magnitudes and patterns of prolong natu ral variability and the evolving patterns through times; and responses to changes in the concentrations of greenhouse gases and aerosols. However, it is an essential fact to be noted that, not everyone agrees that the surface temperature of the earth is on the increase. ... Scenario of global warming in the Arctic Circle The Arctic region comprises of the area that is north of the Arctic Circle (66 °34’N), a latitude which is barely 600km from the Shetland Islands. The Arctic Circle covers an area that is approximately 6% of the Earth’s surface, and is populated by almost 4 million humans, which includes indigenous people who have been inhabitants of the Arctic since the past 10,000 years. At the centre are the Arctic Ocean, which partly encloses the five coastal states of Canada, Greenland, Norway, Russia, and the United States of America. During the past five decades, the average annual temperature in the Arctic Circle has significantly increased by upto 3oC. It has been presumed that depending on the local areas and the carbon emissions in the future, the average annual temperature of the Arctic Circle will increase a further 2-9oC in the present year. The fact to be notified is significantly more than the average rise of annual tempe rature globally, which shows a rise of 1.8 - 3.4 °C. This significant rise in the temperature levels has inflicted global warming in the North Pole, which will also essentially feedback into enhanced global warming mainly due to the melting of ice and permafrost thaw. The degree of sea ice in the Arctic Ocean varies seasonally, portraying greatest in March and at the end of winter, while lowest in September at the end of summer. The analysis of the data of the past 3 decades which were obtained from the views of the satellites shows a significant decline in the sea ice. This decline was notified as beyond the natural variations, averaging 11.7% a decade in summer and 2.7% during the winter. It was

Hospitality Management: A Literature Review

Hospitality Management: A Literature Review Hospitality industry with regard to restaurant businesses in any country has become one of the biggest employers in every country. It has attained a higher status in all over the world and demands high standards of works from its employees. Employment opportunities are many in this industry, but require potential for personal qualities in each field. One of the many important things that an employer looks for among the many would be the keen attitude, friendly disposition, neat appearance, willingness to work, confidence, cleanliness, personal hygiene, efficiency, and honesty. Like in the Philippines, tourists act one major role in our hospitality industry as tourists serves as the main market for restaurant services. They make sure in a restaurant that a guest is attended and dealt with their needs or wants. Filipinos are very polite and courteous in making sure those tourists/guests who dine and stay are well entertained. As we speak, competition is huge in this industry that is why raising quality standards and improving service have always been their job to provide a better service. **Reference: An In-depth study on hotel and restaurant industry in the Philippines by Dr. Divina Edralin** (1.2) Restaurants have primary function on food and beverage. They are to provide food and drinks to the customers. Whether it is a small- or large-sized restaurant, there is a great diversity in the types of activities performed by a food and beverage department, requiring significant variety of skills on the part of its workers. Most full-service restaurants do a considerable convention and catering business. The typical convention uses small function rooms for meetings and larger rooms for general sessions, trade shows, exhibits or banquets. It is only through continuous cooperation and coordination that a restaurants food service function can be carried out effectively. Marketing and sales department on the other hand play a very important role in a restaurant business, in which their primary responsibility is to sell and attract customers on how good their products are. The division of work among the sales managers is based on the type of customers a restaurant is attempting to attract. The human resources department serves no customers, yet it plays a vital role in a restaurants efficient operation. They are the brains on employees recruitment, benefits, administration and training. They are expected to recruit, interview and screen prospective employees. In many restaurants, accounting department combines staff functions and line functions or those functions responsible for servicing guests. Their role is to record financial transactions, prepare and interpret financial statements, and provide the managers of other departments with timely reports of operating results. The most assets of an organizational design are efficiency, teamwork and coordination of activities within individual units. Success of every business not only by a restaurant is measured on its overall performance and not by the performance of one department alone, which I believe it demands strong leadership, initiative, cooperation, and coordination to achieve every goal and become successful. Reference: Pre-Feasibility Study for Restaurant Making by Wrexgler Mongaya/Pre-Feasibility Study on a Fast-Food Restaurant (SMEDA). (1.1) When asked about the business climate in the Philippines, entrepreneurs agreed that it is relatively easier to start a business here compared to other countries. They say it was less restrictive here in Manila. The lack of self-esteem is one, among others that hinders a lot of Pinoys to even start a business. For very small capital, anyone could easily try to make it on his own. Historically, restaurant referred only to places that provided tables where one sat down to eat the meal wherein the restaurant prepares and serves food, drink, and dessert to customers that were typically served by a waiter. They vary greatly in appearance and offerings, including a wide variety of cuisines and service models. There are various types of restaurant, be it a fast-food chain where one orders food at a counter while fine dine-in or sit-down restaurants are often further categorized as family-style. Restaurant industry has different approach with diversity on their products/services, food, drinks, accommodation any many others. When putting up a restaurant, the owner has on his/her mind what to present to the customers, that is why the diversity of each products and services depends on what restaurant business you have put up. Food is one of our basic needs. One of the most exotic food there is available is the Asian cuisine. Asian food, in all its hues and tastes, is becoming largely popular and well-liked by many Westerners. When compared to food in American and European continent, foods in Asia tend tends to stand out because of its diversity. Vast number of countries in Asia offer endless varieties of food, far from each other. Indian food, for example, has a wide array of cuisines to try out and it would take several lifetimes for even a food lover to taste and savor it all. Another one is the Far East. It is where the best example of Asian food is located like the Japanese and Korean cuisine and Asian cuisine is supposed to be predominantly rice-oriented but if we observe Chinese dishes use noodles in their dishes, instead of rice. In reality, each country in the region of Asia like the Philippines has its own unique cuisine, vastly different even from the cuisine of surrounding regions. Competition is part of this business. Reference: Pre-Feasibility Study for Restaurant Making by Wrexgler Mongaya /Pre-Feasibility Study on a Fast-Food Restaurant (SMEDA) 2 As of last year, there are more than 50,000 restaurant establishments in the  domestic economy and about 80% of them belong to the fast food sub-sector. Food franchising is extremely popular. There are over 1,500+ franchised quick serve restaurants, 24 casual dining and theme restaurants, and 600 coffee shops, bakeries, and confectioneries. And the numbers are still growing! U.S. based firms also have a very strong presence in the Philippine food franchising industry. To name a few, we have McDonalds, Shakeys, A&W; Burger King; Dominos; Kenny Rogers Roasters; KFC; Pizza Hut; Sbarro; Subways; Wendys; California Pizza Kitchen; Hard Rock Cafe; Outback; TGIF; Italiannis; Dairy Queen; Dunkin Donuts ; Haagen-Daz; Mrs. Fields; Orange Julius; Starbucks. Low barriers to entry characterize the industry. Capital investments  particularly for franchises can range from PHP5,000,000 to PHP10,000. Training,  marketing and distribution channels are arranged by the franchisor. Likewise, as  the franchisor provides the new entrant fully developed management and  production systems, prior knowledge and experience are not required of  franchisees. These characteristics of franchising, particularly of food  establishments, make the business very attractive for new entrepreneurs. The proliferation of one-stop shopping malls that offer various recreational  facilities and amenities, likewise, eases the entry of potential restaurant and fast  food players. These malls spare the restaurant industry from spending extensive  business development studies for their outlets; mall magnates Henry Sy and  John Gokongwei Jr. have established formidable track records in building malls. The industry in which the restaurant and fast food firms operate has  increasing consumer demand for every improving product. The growth is proven  by the rapid expansion of food outlets in key areas in Metro Manila and the  provinces. The popularity of fast food establishments came in the 1980s, and  over the last years, the industry has consistently posted double-digit growth  rates. Competition is fierce in the restaurant industry, particularly the fast food  sub-sector. The market is large but consumers are price conscious and exhibit  brand loyalty. With a wide range of restaurants and fast food establishments to  choose from, pricing schemes and marketing strategies determine market  shares. Market strategies of industry players, therefore, aim to achieve two  primary objectives: 1) hammer in value-for-money concepts; and 2) create  brand consciousness and loyalty. Market shares in the restaurants are won or lost in pricing. Industry  players regularly offer price cuts and discounts to lure in new customers. Moreover, major players invest heavily in advertising to create brand  consciousness and loyalty. Marketing strategies include raffle draws, free gift  items and specially prized meal combinations, discounted toys and school items  for every certain minimum food purchase. Celebrity endorsements are used in  the hopes that the market will identify with the endorser. 3 Likewise, intense competition urges players to come up with new products  to capture bigger market shares. Restauranteurs have to be keen at finding the  latest food and wine concoctions here and abroad and adapting them to local  taste. Targeting the Filipinos tastebuds, several fastfood chains that usually  serve only western food have introduced items that appeal to the local markets  palate. Raising quality standards and improving service have also been focal  points of competition, particularly in the fast food sub-sector. Players give  incentives and compensations to motivate employees to be efficient on their jobs  and thus help maintain the fast food outlets high standards of quality service and  cleanliness. Also, a major importance in a fast food and restaurant is courteous  and friendly personnel. Not surprisingly, speedy service is among the more  salient attributes people would highly expect from a fast food restaurant. Finally, to keep their share of the market, food chains find it necessary to  extend their service coverage by setting up other branches. Industry players who  have outlets that are visible in Metro Manila and in other key urban cities are  ones who are most likely to take in more profits. Malls, university areas, and  other places where there is heavy pedestrian traffic are the usual places where  fast food and restaurants are highly patronized. Restaurant and fast food industry players balance their marketing  concerns with the rising operation costs particularly that of imported food  ingredients. Profit margin erosion is usually remedied by either increasing prices  of final product/service or cut corners in production or the delivery of service.   Either solution may result in a shrinking customer base. Reference: Feasibility Study for Restaurant Making by Wrexgler Mongaya (1.3) People First Size and Scope of the Sector The sector covers 14 industries from hotels and restaurants through to events, gambling and travel services. There are approximately 146,000 individual hospitality, leisure, travel and tourism  business enterprises in Great Britain, of which 43 percent are pubs, bars and  nightclubs and an additional 34 percent are restaurants. The sector is dominated by small and medium sized enterprises (71 percent). However, they account for only 53 percent of the workforce. Businesses with over 250 staff account for less than one percent of businesses  but employ 43 percent of the workforce.   Productivity The sector has the lowest labour productivity of any sector in the UK economy,  with a similar service sector (retail) having double the labour productivity of the  sector. It lags behind its international competitors. Labour productivity is nearly a third  higher in the United States and nearly double in France compared to the rates  found in the UK sector. Workforce The sector employs close to two million people. The restaurant is the largest industry in terms of employment, employing over  half a million people (32 percent of the workforce), followed by pubs, bars and  nightclubs (18 percent) and hotels (14 percent). The sector has an important presence across the UK. However, England has  the greatest share of the sectors workforce (83 percent). The sector employs a young workforce with 15 percent of staff aged 16-19 and a  further 31 percent aged 20-29. 14 percent of the workforce are from ethnic minorities, higher than average  across the whole economy. 55 percent of the workforce are full-time staff. One in five (20 percent) of the sectors workforce are from overseas. This rises  to 62 percent in London. Core Occupation The sector employs both a large number of core occupations (specific to the sector) and  additional occupations (found in most sectors). The following provides employment  numbers for the sectors core occupations: Kitchen and catering assistants (394,600) Chefs and cooks (255,100) Bar staff (197,800) Restaurant and catering managers (148,200) Hotel and accommodation managers (57,700) Publicans and managers of licensed premises (46,900) Travel consultants (47,500) Leisure and theme park attendants (17,900) Travel and tour guides (15,900) Conference and exhibition managers (23,700) Hotel porters (11,300) Travel agency managers (9,000) Hard to fill vacancies and skill shortages 17 percent of sector establishments report having vacancies, 32 percent of which  are hard-to-fill   66 percent of these vacancies are hard-to-fill because applicants lack the  required skills. In terms of skills that employers find difficult to obtain from applicants, 50 percent  of employers report that applicants lack customer handling skills, 47 percent say  team working skills are lacking, 43 percent oral communication skills and 39  percent believe applicants lack problem solving skills. Labour turnover Labour turnover for the whole sector stands at around 31 percent (although large  employers sometimes report double or even treble this figure). Based on an average recruitment and initial training cost of  £673, this costs the  sector  £414m per year. However, only 17 percent of employers feel that their labour turnover is too high. Skills gaps 11 percent of the workforce do not hold any qualifications. 12 percent of hotel and accommodation managers, seven percent of restaurants  and six percent of publicans and managers of licensed premises have no  qualifications at all. At the skilled trade level, ten percent of chefs have no qualifications. 26 percent of businesses in the sector report they have staff who are not fully  proficient to meet the needs of their business compared to 19 percent across all  businesses. Training and development The proportion of employers offering training rose from 61 percent in 2005 to 66  percent in 2007 and stood at 68 percent in 2009. As regards training methods, employers most commonly offer informal training to  their staff with introductory/induction training also frequently available. Large operators are much more likely to provide training. Employers are most likely to provide training to supervisors followed by bar and  waiting staff. Housekeepers, room attendants and cleaning staff are least likely  to receive training. Industries covered Events, Food and service management, Gambling, Holiday parks, Hospitality services, Hostels, Hotels. Membership clubs Pubs, bars and nightclubs, Restaurants, Self catering accommodation, Tourist services, Travel services, Visitor attractions. (1.3) Reference: www.people1st.co.uk/research/ Last Updated: September 2010 British Hospitality Association The BHA is the leading representative organisation in the hospitality industry, representing hotels, restaurants and food service providers.   Aim to deliver real returns for the members, positively championing the industrys priorities through partnerships with government and with other associations and organizations. This organization identified five keys areas on which they will impart the role to lead the industry action and drive change namely: First the Economy- to champion a supportive fiscal environment for the industry to prosper in the context of global competition. Second, Employment- to bridge the gap between education and industry and to build a skilled workforce for hospitality. Third, Intelligent regulation- advising government to reduce the burden of costly regulation at national and local levels. Fourth, is the Sustainability- facilitating an industry-led effort to develop economic, social and environmental success in the short and longer term. Lastly, Health- proac tively shaping industry and public sector policy to enhance the wellness of our consumers. In brief, BHA aim is that, through combined efforts, the association can bring tangible, long-lasting, positive benefits to every members business. Reference: www.bha.or.uk/ hospitality industry (2.1) Restaurant Staffing and Structures The restaurant business is hierarchical. Like the army, everyone has a title and a role to play. Busboys and dishwashers are at the bottom, while managers and Executive Chefs are at the top. The staffing structure will depend on the concept of the restaurant. A coffee shop will not have an Executive Chef nor a Sommelier (wine manager) To run a successful restaurant they should be a staff for both the kitchen and the dining area. If its a large establishment it will require more staff in both areas. The kitchen requires a head chef to organize and oversee food production. A sous chef to take care of the kitchen when the head chef is off shift. Line cooks to do the cooking and plating. Prep cooks to make sure the kitchen is fully prepared for whatever situations may come up. A dishwasher to do the dishes and work on pealing vegetables. The dining area requires bus people to clear and set tables. Waitresses to take orders from the customers to the kitchen and deliver the prepared food. A front end manager to help deal with any problems and do the immediate supervising of the waitresses and bus staff. (2.2) All staff are responsible for the health and safety of the customers. Host/Hostess: responsible for greeting customers at the door, monitoring how many people are seated where and balancing the workload of the wait staff, tracking reservations and people waiting in line, and seeing customers to their seats 7 making sure they have menus. Oversees wait staff. Wait staff: responsible for ensuring the table is clean and set with clean utensils in the proper configuration, greeting the customer at their table in a timely fashion, ensuring the customers have drinks and time to decide on their order, taking that order accurately and conveying it to the kitchen. Responsible for monitoring their tables and ensuring their customers always have drinks and are generally happy; responsible for getting food from kitchen when its prepared and getting it to the customers, and presenting it without spilling it or touching customers unless necessary. Responsible for ensuring all meals are satisfactory to the customer, then getting out of their way while they eat. Responsible for coming back to clear the table when customers are done eating and asking if the customers want anything else; wash, rinse repeat until customer asks for bill. At that time wait staff are responsible for ensuring that the ill is accurate before presenting it to the customer. Cook: Inspects the kitchen prior to beginning cooking to ensure its up to standard regarding food safety guidelines, inspects all food items before use for any sign of cross contamination or spoilage, prepares food in accordance with food safety preparation guidelines to include cooking temperatures and times and presents food on the plate in a generally pleasing fashion. Oversees dishwashers. Dishwashers: responsible for making sure every piece of cutlery and flatware and cooking equipment is cleaned with the right amount of cleanser at the right temperature for the right length of time to maintain hygiene and prevent transmission of disease. Janitorial staff: responsible for overall hygiene of restaurant much more important than most people give them credit for, a good set of janitorial staff can keep a restaurant up to health code and prevent serious lawsuits by maintaining the restaurants standards of cleanliness. Most restaurants do not have this as a separate position, and include these duties in those of the wait staff without providing extra training. Manager: ensures all personnel are doing their job, counsels personnel on areas in which they are excelling and areas in which they need to improve, hires and fires as necessary, monitors customer satisfaction and handles all paperwork to include ensuring building is up to all safety codes and standards. Responsible for staff morale and overall restaurant productivity; may be responsible for advertising placement. Reference: restaurant.about.com (3.1) The biggest operational issue in foodservice over the next few years is how to lead and develop a multicultural and multigenerational workforce. According to J. Sullivan, as he tackled the industry issues, 40 percent of all restaurant employees are less than 25 years of age, and 28 percent of them do not speak English at home. And all of these will depend in terms of hiring, recruiting, performance and training. Todays food service and restaurant industry is a highly specialized world with unique legal needs. To survive in todays economic climate, savvy restaurant and business operators seek counsel from experienced lawyers before issue arise. Like, restaurant entity management training and related legal issues specific to the restaurant industry, manage food and beverage licensing and distribution agreements, franchise agreements and supplier contracts also assist those owners with the purchase and sale of existing restaurants, lease negotiations, and risk management, then assist with a variety of employment issues ranging from management training to employment disputes. The Restaurant Standard Operation Procedures (SOP) is commonly used to help most restaurant owners and managers to manage and guide the overall restaurant team and staff to increase the service performance and the overall objectives and goals of the business. If a restaurant does not have a proper training manual or SOP for the staffs, it is quite hard to deliver the highest service standards of what the customer needs and what they do expect to the restaurant. A good and well-managed restaurant should provide a routine training session to all of the staffs covering each restaurant operations technique, it can be weekly or bi-weekly training programs. By conducting several training programs, I am definitely sure it can be much easier for a restaurant business to maintain the effectiveness and efficiency of restaurant service operation. Once again, to make it simple and easy to understand As a new legislation in restaurant franchising, many people stating that seeing nutritional information in print next to the menu items will help them opt for healthier choices. However, others admit that it will make no difference to their menu choices .But for the consumers, they mostly appear to be in favor of the new legislation. In the UK, the government has announced that it will trial calorie counts for food sold in takeaways, restaurant franchises and canteens. It is seeking volunteer companies to display calorie content listings and believes that the rest of the industry will quickly follow suit once a standardized guide is agreed. (3.2) To sum up, there are few numbers of women managers in UKs hospitality industry especially in the restaurant business due to some factors involve in the process historical, traditional, societal, and even personal in nature. Regardless of other factors, the theoretical frameworks underlying the subject are dependent on the responsibility of every woman employee. Their efforts to reach the position that they deserve must be acknowledge by employers. They indeed possess a significant position in the corporate ladder. With this, men and women workers will definitely be equal. 9 Its not uncommon to change the image of an existing restaurant completely. This may be because of new owners, or perhaps the current owner simply wishes to change things up. If the restaurant hasnt been doing well, it might be time for a makeover. Start with a plan. Take time to work out all the details and everything will go smoothly like from paint colors to seating designs. Once you have a plan, you can simply work from the list. Do a market research, before making a decision for change, make sure to do a survey or other means of investigation to figure out just what people like and whether or not they will want the change. It can cost a lot of money to do research, but it will still cost less than changing everything to find there is no market for it. Research is very essential to any business and restaurants are particularly in need of it. Also, let your clients know. Changing image can cause people to feel insecure and uncomfortable if they dont know its happening. So, make sure it should be included in the marketing strategy. Advertise the restaurant is going to be new and improved and let people know why it will be better and what they can expect. This is particularly true if drastic changes will happen not only to the image, but also to the menu. Furthermore, changing the entire image of the restaurant can really affect the business, so take the time to think it through first. Market research to make sure that what is actually been doing is to be a better idea. Reference: restaurant-hospitality.com TASK 4 Food is very much a part of popular culture, and the beliefs, practices, and trends in a culture affect its eating practices. Popular culture includes the ideas and objects generated by a society, including commercial, political, media, and other systems, as well as the impact of these ideas and objects on society. Current Eating Trends Consumerism , a trend that is reflected in more people eating away from home; the use of dietary and herbal supplements; foods for specific groups (e.g., dieters, women, athletes, older adults); the use of convenience and functional foods; and ethnic diversity in diets. Mainstream populations in developed countries want low-calorie, low-fat foods, as well as simple, natural, and fresh ingredients. Internationally, there has been an Americanization of diets through the growth and use of fast-food restaurants and convenience foods . In developing countries there is still a need for some basic foods, and governments and the food industry are working to develop products that can reduce international food shortages and nutrient deficiency problems. Eating Away from Home Internationally, the proportion of money spent on food eaten away from home, as well as the number of restaurants, has been steadily increasing since the second half of the twentieth century. People may dine at formal, sit-down restaurants, at fast-food eateries, at cafes, or they may purchase food from street vendors. Fast-food restaurants have become very common, and are visited by all types of people. The growth and popularity of fast food has come to be known as the McDonaldization of America. Eating in these restaurants has decreased slightly among heavy users in the 18-34 age group, but has increased among other groups. Their popularity has also increased internationally. This simple meal demonstrates the complicated relationship between a culture and its food. In the twentieth century, there has been a preference for quick, portable meals popularized the fast-food burger. Over time the popularity of fast foods contributed to an epidemic of obesity. Many eateries now offer the option of larger serving (portion) sizes for a nominal additional fee (a super size). Eating away from home, and the shift to a more sedentary lifestyle , has been linked to the increasing rates of obesity. Dieting In an effort to lose weight people purchase weight loss pills; special herbal supplements; and formulated weight loss drinks, foods, and diet bars. People also join health clubs or spas, or buy special weight loss and exercise equipment, in an effort to lose weight and improve their health. Among the common types of diets people follow are food-focused, celebrity, exchange, and supplement-based diets. Food-focused plans, such as the grapefruit diet, the banana diet, or a wine drinkers diet, emphasize consumption of only one, or a few, foods. Celebrity plans generally have the backing of a celebrity, and exchange plans lump together into food groups items with similar calories, carbohydrates , proteins, and fats. Some diets incorporate a commercial meal, snack bar, food, or beverage that must be purchased. Supplements Pills, liquids, or powders that contain nutrients and other ingredients are now readily available in stores. Supplements that contain herbs (or some herbal components) are growing in popularity. However, supplement production and use is not always well regulated, so consumers must be careful about what they purchase and consume. Convenience Foods To satisfy individuals who want to eat well at home but are short on time or do not want to prepare elaborate meals, many eateries also offer take-out meals or items. Fully or partially prepared TOTE (take-out-to-eat) foods, including home-delivered meals, are generally referred to as convenience foods. As more women (the traditional preparers of family meals) enter the labor force, peoples desire to save time increases along with the use of convenience foods. Ethnic Foods People now eat foods with origins in cultures other than their own. Since the late twentieth century, however, there has been an increased incorporation of ethnic cuisines into diet, including foods from Asia, the Middle East, and Latin America. This trend is part of a larger movement toward diversity in all aspects of life. Functional Foods The term functional food is often used in reference to foods that have nutrients (or non-nutrients) that might protect against disease. The term is used when referring to foods that have been fortified , have specific phytochemicals or active microorganisms added, or have been developed using genetic engineering techniques. However, all foods can support health in some way, and there is no legal definition of functional food. In addition, the actual benefit of these foods, if any, can vary and is open to interpretation. For example, both a candy bar and orange juice may have additional calcium added, and can therefore be called functional foods. The consumer must determine the benefit of such items. 12 Reference: www.fags.org/nutrition/ome-pop/popular E-recruitment means using information technology (IT) to speed up or enhance parts of the recruitment process. It can enhance the applicant experience, communicate the employers image and culture better, make the recruitment process faster, more accountable and standardised, increase the diversity of applicants, provide better management information on applicants and find the right E candidate for the job. E-recruitment is efficient and can produce cashable savings, such as reduced advertising spend or postage costs and non-cashable productivity gains as HR staff are freed up to carry out higher value tasks.

Forming the Pomegranate :: Fruits Foods Papers

Forming the Pomegranate pome ·gran ·ate Punica granatum Punicaceae Derived from Old French pome grenate: pome for apple and grenate, having many seeds. And there is also Latin: grantus, granum, grain, seed. This skin of a pomegranate is like tissue, the inside of the body, like blood clotting. Soft tissue. At least twenty-seven different hues of red. Or any other number, perhaps it is more. Pomegranate red when a lip is bitten, the inside of the mouth--soft tissues of the mouth. The fruit's body is deformed, rough, parched. Gentle dents, the kind found upon a child's skull--the way the cranial bones fuse together. Parched, callused: I think of browning manuscripts in libraries; I think of hands. I have one here I am trying to dry, letting it shrivel, concave upon itself. I am letting the dark, damp seeds inside wither. I place it in the fall of the sun, beneath my window. The pomegranate fits my hand, my palm that agrees to the rises and slopes of the fruit. My fingers curling across the indentations, uneven red ground. When Demeter, the goddess of the earth, lost her daughter Persephone, she made winter. The god of the underworld, pale Hades, saw the beautiful child (one can never help with whom they fall in love) and from his chariot he clasp the girl, descending into his dark land. He would have said I loved her because she was so light. Upon the earth the people were confused by the new cold and still Demeter refused spring until her daughter was returned. The other gods demanded of Hades the release of Persephone. In that dark land, soil as sky and all creatures a languid shade of gray, Persephone ate of a pomegranate. She ate six seeds and those small seeds, Hades' artifice, bound her to him for six months of the year, always. And so she rose to Demeter and still must return again to her melancholy groom, every year the same footsteps, the same chariot of black horses. Pomegranate beneath the soil, a muted shade of gray and seeds also a color she did not recognize. Pomegranate, which is regarded as food for the dead. I learned this fruit's story: pomegranate's origins in Iran, in the Himalayas. Later certain travelers carried its seeds on their journeys across the Mediterranean. It now claims many lands: India, Southeast Asia, the East Indies, tropical Africa.