FOUNDATIONS FOR RESEARCH 2 Essay Example | Topics and Well Written Essays - 3500 words

FOUNDATIONS FOR RESEARCH 2 - Essay Example (2009), reducing anxiety in adults though the relaxation-breathing techniques has been used severally and proved through clinical trials as being effective in the production of good asthma outcomes. It is true that all research works aims at bridging a certain gap in information in less researched areas. In this case, more evidence will prove the importance of using such interventions in asthmatic children. The article was properly titled while the contents are in line with the title. This is proved by performing a search on the article using the key words like relaxation, breathing, asthma, trial, controlled etc. The research report abstract has enough information and readers can determine if the research has enough evidence to qualify it as being relevant. It is an overview which is visible since it is concise and brief and has all key findings articulated by the researcher. The abstract captures all key elements of the research work. In brief, the research abstract gives the resea rchers objectives which include evaluation of the effectiveness of combined self-management and relaxation breathing training for children with moderate-to-severe asthma compared to self-management-only training (Li-Chi Chiang et al. 2009), the research background, the methodology, the design, the sample and the results. A good abstract has to contain all the above as it summarizes the researchers assertions in a nutshell and makes it easier for many to understand the research work without flipping each page as Alasuutari, P. et al. (2008) puts it. An important part included here is the background part. This is key in any research work as it gives the information gap which forms a justification for the research. The authors start by first explaining Self-management programs, there use, when they have been used and their successes. Further, it gives perceptions towards their use and gives an indication that if used on children, then successes can be realized. At the end of the abstra ct, the researchers gives a summary of the findings from the analyzed data concluding that a combination of self-management and relaxation-breathing training can reduce anxiety, thus improving asthmatic children’s health. These results can serve as an evidence base for psychological nursing practice with asthmatic children (Li-Chi Chiang et al. 2009). In addition, the authors further gives the addition knowledge contributed to by the paper and the gap it attempts to fill, its relevance and its application and integration into the existing knowledge base. In the research study report, the independent variable were combined self-management and relaxation-breathing training for children and self-management-only training while the dependent variable was severity of asthma and are specified in the report abstract. In the study report, the researchers report that data on anxiety levels, self-perceived health status, asthma signs/symptoms, peak expiratory flow rate, and medication u se was collected. Here the independent variables are anxiety levels, self-perceived health status, peak expiratory flow rate, and medication use while the dependent variable is asthma signs/symptoms. Other important considerations made on the data included interaction effects among the two groups and research timelines. The impact of interactions at times is enormous such that its omission leads to un-biased results. It is always important to tell in

Evaluating the new deal Essay Example | Topics and Well Written Essays - 750 words

Evaluating the new deal - Essay Example The recovery programs sort to strengthen the economy and the reform programs aimed at preventing future depressions. Kennedy just like many economists suggests that the new deal did target to saving capitalist system. It is evident that the first new deal was not that different from Hoover’s purpose and philosophy effort to end the depression. This is because both Hoover and Roosevelt sort support from the business community. However, Roosevelt’s administration approached their suggestions with importance and a greater willingness by exerting the full powers of the federal governments on the programs (Kennedy, 1999). The new deal targeted three goals relief, recovery, and reform. There were relief measures such as laws that set up programs that created jobs for thousands of young men. These jobs included tree-planting exercises, fire fighting services, and building dams to control floods. There was also a law that required the federal government to give money to states for helping the needy. The national industry recovery act was implemented to aid in economy recovery let us consider the National recovery administration supported by this law, which brought businesses, government and workers together. This program although it was not successful in regulating competition among businesses and preventing workers from organising unions, it changed business relationships. The laws that aimed at aiding economic recovery also supported programs such as the Tennessee valley authority that encouraged the government to spend heavily on large building projects like building public buildings, highways, and dams this created employment for Americans. The agricultural adjustments act was passed in 1933 the act targeted to increase prices of agricultural products to help farmers by reducing the production of farm produce (Kennedy, 1999). The new deal did manage to improve the circumstances for some Americans. The new deal managed to drop the unemployment figure. In order to achieve the goals set for the new deal the social security act of 1935 helped by supporting the provision of pensions for retired Americans. The law ensured that Americans who lost their jobs could access help from the federal government as stated in the unemployment insurance clause. The disabled and the needy also received government assistance. Although it is evident that not all Americans benefited from this law, but it did improve the lives of Americans in some way (Kennedy, 1999). Kennedy looks at the second new deal, which adopted an economic policy similar to a Keynesian model. The second new deal set up mass consumption based economy by motivating the masses capacity to consume. Economists argue that the second new deal targeted to restore the economy from bottom up. This deal is not as radical as the first deal this is because the second deal improved on a number of policies introduced in the first deal. According to Kennedy in the second new deal, the governme nt spent funds in trying to turn non-consumers to consumers. The federal government continued to initiate projects that would create jobs for family breadwinners. This plan supported many families and increased consumer demand. The social security act of 1935 set up a federally guaranteed pension system, which became a safety net for retired workers this helped to increase consumer demand. There was also an improvement of the National labour relations act of 1935 where the law attempted to prevent the

I.G. “International Grocer” Essay Example for Free

I.G. â€Å"International Grocer† Essay 1. Values and principles a. Respect; at I.G. we treat all of our employees with courtesy as human beings first and foremost, at the same time; we stand strongly against any actions of exploitation and taking advantage of others. We welcome, acknowledge and respect other opinion. We deal with our difference with open mindedness. b. Honesty; at I.G. We expect all employees to be honest about their work and how they feel about the management. While honesty is a difficult value to be accomplished by all employees, here at I. G. we encourage honesty by rewarding good honest actions and feed backs that lead to company improvement, and by setting a high level of forgiving threshold when mistakes are made and admitted. c. Tolerance; at I.G. is a tolerant work environment. Our employees are made of men and women of all ages and different back ground and cultures; we don’t tolerate any prejudice and biases towards any employees in any way shape or form. d. Caring; at I.G. we care about each employee and ask that you do the same to the company! We expect all employees to show compassionate and practice forgiveness when possible. 2. Accountability: a. Responsibility for own actions; every individual is responsible for their own actions whether they are positive or negative. Positive actions are recognized and acknowledged by management for rewards, and negative actions can lead to disciplinary actions. b. Appropriate use of information; the use of information on a need to know basis, information should only be conveyed to the appropriate employees. Company’s plans, pricing, pay scale, etc. are not to be disclosed without proper approvals. c. Avoiding conflict of interest; keeping the Company’s interest should every employee’s priority. 3. Standard of conduct and practice a. Complying with Job description; every employee is hired with a set of skills that should allow them to perform their jobs, and expected to comply with the task that is been assign to them. b. Commitment and loyalty;  employees are expected to be satisfied with their workload and resources at their disposal to do their jobs and fell proud of what they do. The Goal at I.G. is to make all employee feel a sense of ownership at the company. c. Proper technology use; Data is an important part of our everyday operations. The use of computers hardware, internet services, and emails should be used exclusively for work purposes. 4. Disciplinary actions a. Dealing with complains; proper investigation will be conducted to handle complaints. Every complaint will be handled very seriously by our HR, no matter how small and insignificant it might seem at that time. We have a zero tolerance for any sort of harassment, work violence, and any misconduct. We encourage support employees to step up and file a complaint when they feel uncomfortable in their surroundings to avoid bigger problems and to find workable resolutions in a timely manner. b. Penalties for violations; Employees will be written up for wrong doing for two times, Third time could lead to suspension or termination of job. Crimes (identified by local law enforcement) will be turned over to the police to handle. B. Training Program: 1.Training will be held quarterly y to insure that all employees are up to date with Ethical training. Training will be based on a simulated scenario from different departments. Training will include but limited to I.G’s standard and procedures guide. 2.Training will be Web based an interactive; this will include short quizzes to ensure that the information is understood and comprehended. There also will be suggestion box to listen to other alliterative training delivery methods. Employees who attend all 4 ethic trainings in the year, and pass the quizzes will get an appreciation bonus. 3.Training will take 2 hours; it will be in the conference room with maximum attendance of 10 employees at a time. Employees will be given an opportunity to block their preferred time to attend one of 5 conferences during the week. 4.Training will be presented by professional third party company, I.G. Managers will be trained and certified to help conduct all trainings. C. Explaining the process for the following: 1. Monitoring Employee Misconduct: a. All Misconducts will be immediately recorded in the employee record. I.G. will utilize all of its resources to educate all employees with the company policies. HR will write up, reprimand, and/or terminate base on the level of misconduct and the findings. b. I.G. will continually monitor any harassment actions, internet misuse and theft during work hours and breaks. c. Company resource such as video surveillance, internet logs, and review of anonymous complaints will be used to monitor misconduct. 2. Auditing employee Misconduct: a. Auditing will include a full review of recorded phone conversations, call logs, internet records and employee records of pervious misconduct. Auditing will take in consideration the possibility of being misunderstood before taking a corrective action. b. Audits will be conducted in infrequent patterns; they will be announced the day of the audits. c. Management will assign a combination of HR and Department Managers to conduct audits. 3. Reporting Misconduct I.G. has an open door policy to bring issues to the HR office without the fear for recourse; HR will handle all misconduct complaints with confidentiality. Also employees can write a letter with anonymous Complaint and drop it in the suggestion box.

The Scope Of The Hospitality Industry Tourism Essay

The Scope Of The Hospitality Industry Tourism Essay The scope of the hospitality industry comprises of a range of businesses that provide services and facilities such as accommodation, food and beverage, entertainment, gaming and related products. The term hospitality has become accepted over the years as a generic word, which describes the well being of services and facilities related to tourists and travellers. The hospitality industry is represented in every country in the world and is diverse and complex. It encompasses a range of free-standing hospitality businesses and is also a component of a wide range of venues whose primary function is not hospitality. The hospitality industry consists of broad category of fields within the service industry that includes lodging, restaurants, event planning, theme parks, transportation, cruise line, and additional fields within the tourism industry. The hospitality industry is a several billion dollar industry that mostly depends on the availability of leisure time and disposable income. A hospitality unit such as a restaurant, hotel, or even an amusement park consists of multiple groups such as facility maintenance, direct operations (servers, housekeepers, porters, kitchen workers, bartenders, etc.), management, marketing, and human resources. /Sources: hospitality industry Wikipedia The hospitality industry covers a wide range of organizations offering food service and accommodation. The hospitality industry is divided into sectors according to the skill-sets required for the work involved. Sectors include accommodation, food and beverage, meeting and events, gaming, entertainment and recreation, tourism services, and visitor information. Usage rate is an important variable for the hospitality industry. Just as a factory owner would wish to have his or her productive asset in use as much as possible (as opposed to having to pay fixed costs while the factory isnt producing), so do restaurants, hotels, and theme parks seek to maximize the number of customers they process. Gilmarie Salise 1 One of the adherent growing sectors of the economy of our time is the hotel industry. The hotel industry alone is a multi-billion dollar and growing enterprise. It is inspiring, never boring and offer unlimited opportunities. The hotel industry in diverse enough for people to work in different areas of interest and still at work within the hotel industry. Twenty first centurys hotels provide modern precise services to their guests. The customers or guests are always right. This principle necessitated application of management principles in the hotel industry and the hotel professionals realized the instrumentality of marketing principles of managing the hotel industry. The approach of total quality management is found getting and important function in the marketing management of hotels. The emerging positive trend in the tourism industry indicates that hotel industry is like a reservoir where the foreign exchange flows. This naturally draws our attention on Hotel Management. Like other industries, the hotel industry needs to explore avenues for innovation so that a fair blending of core and peripheral service is made possible. It is not to be forgotten that the leading hotel companies of the world have been intensifying research to enrich their peripheral services with the motto of adding additional attractions to their service mix. It is against this background that we find the service mix more flexible in nature. The recruitment and training programmes are required to be developed in the features of the technical sophistication. The leading hotel companies have been found promoting an ongoing training programme so that the personnel come to know about the use of sophisticated communication technologies. General classification of Hotel Industry Classification of Hotels: on the basis of standards Like most of the countries in the world, India could be an example and has also hotels divided in different categories depending on their location, facilities, infrastructures and amenities provided. All the star hotels in India are government approved with continuous control on the quality on the services offered. Five Star Hotels the most luxurious and conveniently hotels in India are grouped under Five Star Deluxe categories. Five Star Hotel in India are globally competitive in the quality of services provided, facilities offered and accommodation option. These are the top of the line hotels located mostly in big cities. These hotels provide all the modern facilities for accommodation and recreation matching international standards in hospitality. In such type of hotel HR department are established separately and to execute and to follow the concept of HR strictly, HR professionals are hired. Four Star Hotels A rung below five star hotels are Four Star Hotels, these hotels provide all modern amenities to the travellers with a limited budget .Quality of services is almost as high as five stars and above categories. These kinds of hotels are there for the travellers with the limited budget or for the places which might not get the tourist traffic associated with larger cities. In such type of hotel concept of HR is more or less followed. Three Star Hotels These are mainly economy class hotels located in the bigger and smaller cities and catering to the needs of budget travellers. Lesser in amenities and facilities, these hotels are value for money and gives good accommodation and related services in the reduced price. In such type of hotel concept of HR may or may not be present. Two Star Hotels This type of hotels are most available in the small cities and in the particular areas of larger cities. Catering for the backpacker tourist traffic, these hotels provide all the basic facilities needed for general accommodation and offer the lowest prices. In this type of hotel concept of HR is absent. Gilmarie Salise 2 One Star Hotels The hotels with most basic facilities, small number of rooms location in the fur-flung areas are grouped under one star hotel category. These hotels are best when customers for looking cheapest available accommodation option. In this type of hotel concept of HR is alien words. Organisational Structure of Hotel Industry Core Operational Department: Food and Beverage (F B) Department F B deals mainly with food and beverage allied activities. Different divisions are there in F B are Restaurants, Speciality Restaurants, Coffee Shop (24hrs), Bar, Banquets, Room Service etc. Apart from that they have Utility services (Cleaning) . Housekeeping Department The housekeeping Department is another important department in hospitality world. Housekeeping is responsible for cleaning the hotels guestrooms and public areas. This department has the largest staff, consisting of an assistant, room inspectors, room attendants, a house person crew, linen room attendants and personnel in charge of employee uniforms. They may have their own laundry and valet equipment may use it only for hotel linens and uniforms and send guest clothing to an outside service where can be handled with specialised equipment. Front Office Department The front office is the command post for the reservations, registering guests, take in charge of guest accounts (cashiering/payment), checking out guests. It is the front desk responsible to allocate their designated rooms, distribute their keys, send mails, emails or other information for guests. It is the also the most visible part of the front office area. Food Production Department Food production department handles with the preparation of food. Basically, it is their responsibility to prepare dishes or menus which are ordered by guest and afterward catered by the F B Department. They can prepare different kind of Cuisine like Chinese, Indian, Thai, Filipino, Western food, Italian and a lot more. Core Functional Departments Marketing and Selling Department Sales and marketing has become one of the most vital functions of the hotel business and integral part of modern of hotel management. It includes packaging of selling, sales promotion,, advertising and public relations. The marketing divisions is charged with the responsibility of keeping the rooms in the hotel occupied at the right price and with the right mix of guests. Gilmarie Salise 3 Safety and Security Department The security of guests, employees, personal property and the hotel itself is an overriding concern for todays hoteliers. In the past, most security precautions concentrated on the prevention on thefts from guests and the hotel. However, today such violent crimes as murder and rape have become a problem for some hotels. Unfortunately, crime rates in most major cities are arising. Hence today security department also concentrate on these additional criminal activities too. Engineering and Maintenance Department This department provides on the day-to-day basis the utility services, electricity, hot water, steams, air conditioning and other services and is responsible for repair and maintenance of the equipment, furniture and fixtures in the hotel. Finance, Accounting and Control Department The finance and accounting department is responsible for keeping track of the many business transactions that occur in the hotel. Accounting department does the bookkeeping regarding financial matters in an appropriate description. Whereby the control department is concern with cost control guidelines by the way reducing in investment, reduction in operating cost, control of food service cost, control of beverage costs, labour cost control, etc. Administration Department This department is responsible for all the work with the administration, personnel, manpower, employees welfare, medical and health security. Scale, scope and diversity in a Hotel Industry The primary purpose of hotels is to provide travellers with shelter, food, refreshment, and similar services and goods, offering on a commercial basis things that are customarily furnished within households but unavailable to people on a journey away from home. Hotel today not only cater to the basic needs of the guest like food and shelter provide much more than that, like personalized services etc. Many more and more people are travelling not only for business reasons but for leisure as well. As a matter of fact, because of the massive increase on tourism economy, tourism continues to grow as political freedom, economic wherewithal and social equality spread across the whole world. There was a growth in international travel and thereby growth in hotel industry. Hotel development also involved diversification of hotel types. Most early hotels had been large urban luxury establishments, but newer variants quickly emerged. Resort hotels, designed to accommodate the rising tide of tourists, were built in panoramic rural landscapes far from the cities. Commercial hotels, more simply furnished and less expensive than the luxury variant, served the growing ranks of travelling salesmen and other commercial workers set in motion by the expanding economy. Railroad hotels were built at regular intervals along track lines to provide passengers and crews with places to eat and rest in the decades before the introduction of sleeping cars. Residential hotels, dedicated to the housing needs of families increasingly unable to afford private houses in expensive urban real estate markets, served as the prototypes for apartment buildings. Gilmarie Salise 4 Scale, scope and diversity in a Restaurant Industry The restaurant industry, on the other hand, covers fine dining specialty restaurants, fast food outlets, canteens, and food courts. Fine dining and specialty restaurants offer a wide variety of international cuisines. The restaurant originated in France dating back to 1765 when one A. Boulanger, a soup vendor, opened an establishment advertising restoratives, or restaurants, referring to the soups and broths available within. The institution took its name from the advertisement, and restaurant now denotes a public eating place in English, French, Dutch, Danish, Norwegian, Romanian, and many other languages, with some variations. In the Philippines, a new trend in the restaurant industry is rapidly gaining popularity, that is, eat-all-you-can buffets, which are offered at reasonable prices. A number of restaurants offer buffets with no leftovers at 50% off normal buffet prices. /Sources: http://dirp3.pids.gov.ph/ris/taps Based on my own country Philippines, although local entrepreneurs own most fine dining restaurants, an overwhelming number of fast food outlets are American franchises. These outlets, therefore, pose serious competition for local franchises. Particularly since tastes and preferences of consumers tend to favour international, especially, fast foods and restaurants. Finally, product differentiation exists in the industry. Established firms have brand identification and customer loyalties, which stem from past advertising and customer service. In the Philippines, tourism is one of the major industries that the WTTC noted as positioned at the epicentre of global travel and tourism growth and development. In 1997, tourism contributed 8.7% of the countrys GDP, generating 2.3 million jobs (or one in every nine nationwide), and accounting for some 10.5% of Philippine investments. According to the Department of Tourism, international arrivals in 1999 stood at 2.17 million, a slight increase from the previous years total of 2.15 million visitors. Despite the economic crisis suffered by its Asian markets, the Philippines foreign exchange receipts from tourism went up by 5.83% from $2.41 billion in 1998 to $2.55 billion in 1999. Moreover, the Philippines enjoyed the highest repeat visitors in Asia at 54.22 percent, indicating that the tourism sector can survive external threats and competition in the region. As tourism serves as the main market for hotel and restaurant services, increase in visitor traffic over the past ten years resulted in a corresponding boom in the hotel and restaurant industry. During the last decade, the hotel and restaurant industry has flourished even as it struggled to cope with difficult challenges. New hotels mushroomed in the capital while older hotels have done their best to spruce-up both their interiors and upgrade services. Likewise, the growth of the restaurant sub-sector, the number of players and the variety of services offered, has been notable during the period. /Sources: http://dirp3.pids.gov.ph/ris/taps Gilmarie Salise 5 People 1st The Academys role To identify, endorse and promote qualifications and learning opportunities which are delivered to National Skills Academy standards. This delivery may take place in universities, colleges of further education, employer businesses and dedicated hospitality schools. Its role is also to: Focus on the areas related to management and leadership, customer service and craft skills which are central to addressing the industry challenges Innovate and provide franchisable solutions Ensure that funding is available where ever to support excellence in hospitality training. People 1st is the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism Sector. The People 1st sector footprint is defined across 14 separate industries: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality providers; membership clubs; events; gambling; travel services; tourist services; visitor attractions; youth hostels; holiday parks; and self-catering accommodation.  [1]   It is difficult to undertake a statistical analysis of the tourism and hospitality sector as the sector includes a number of different industries as defined by the Standard Industrial Classification (SIC) codes. In the main, statistical analysis is usually concentrated on tourism related industries, the most important of which are hotels and restaurants. Across the UK, People 1st industries generate an annual turnover of  £135 billion and employ 1.9 million in more than 180,000 establishments. According to People 1st, there are 1,585 vacancies in the core hospitality sector, with the largest number of vacancies for kitchen and catering assistants, bar staff, chefs and cooks. Nearly a fifth of hospitality and tourism firms have indicated that they have hard to fill vacancies, and 48% of the unfilled vacancies are attributed to a failure to find individuals with the appropriate skills. A third of employers have reported skills gaps. British Hospitality Management The British Hospitality Association has been representing the hotel, restaurant and catering industry for 100 years. The Association exists to ensure that the views of the British hospitality industry are represented in a forceful, coherent and co-ordinated way to government and policy makers in the UK and internationally, in order that its members businesses can flourish. The British Hospitality Association (BHA) was established in 1907 as the Incorporated Hotel Keepers Association. In 1910 it merged with a new and entirely separate organisation called Incorporated Association of Hotels and Restaurants, taking on the latters name. In 1926 it became the Hotel and Restaurant Association of Great Britain, then the British Hotels and Restaurants Association in 1948 and the (ungrammatical) British Hotels, Restaurants and Caterers Association after the merger with Caterers Association of Great Britain in 1971. It was re-named British Hospitality Association in 1992. Along the way, it lost some of its restaurant members when they broke away to form the Restaurant Association of Great Britain in 1967. Supported by some of the industrys top independent restaurateurs, such as Prue Leith and Robert Carrier, the RAGB later The Restaurant Association fought exclusively for the interests of restaurants but the cost of such activity and the need to present a united front to government encouraged the merger with the BHA in 2003. The Restaurant Association retains its own identity as a trading division of the BHA. For a more detailed history, please read the official centenary booklet Hospitality: A Portrait. The British Hospitality Association 1907 2007 which gives a fascinating insight into the UK hospitality industry over the course of the past one hundred years. /Sources: Google Assessment: The People 1st focuses on the sector skills council for the hospitality, leisure, travel and tourism sector. The tourism and hospitality sector includes a massive number of different industries as defined by the Standard Industrial Classification Code (SIC). The statistical analysis mostly concentrated on the hotels and restaurants industries. This association interact significantly on management and leadership, customer skills, job vacancies, innovate and franchisable solutions, and to make assurance that funding is available. Whereas, British Hospitality Management is an association that represents hotel, restaurants and catering industry. British Hospitality Industry are represented by this association to have a forceful, comprehensible, and combined way to UKs government policy makers and internationally, in order that it members businesses can prosper. Gilmarie Salise 7 These two different groups of professional bodies in the field of hospitality services are very important in order to have an organise and fruitful result in building businesses either on a hotel, restaurants, catering etc. The most significant aspect for any associations in hospitality industry is to work together and help with each other, exchanging ideas to give a most fascinating insight into UK industry and worldwide. Organisational Structure/Chart of Hotel Industry Organisational Structure of Hotel Industry Core Operational Department: Food and Beverage (F B) Department F B deals mainly with food and beverage allied activities. Different divisions are there in F B are Restaurants, Speciality Restaurants, Coffee Shop (24hrs), Bar, Banquets, Room Service etc. Apart from that they have Utility services (Cleaning) . Housekeeping Department The housekeeping Department is another important department in hospitality world. Housekeeping is responsible for cleaning the hotels guestrooms and public areas. This department has the largest staff, consisting of an assistant, room inspectors, room attendants, a house person crew, linen room attendants and personnel in charge of employee uniforms. They may have their own laundry and valet equipment may use it only for hotel linens and uniforms and send guest clothing to an outside service where can be handled with specialised equipment. Front Office Department The front office is the command post for the reservations, registering guests, take in charge of guest accounts (cashiering/payment), checking out guests. It is the front desk responsible to allocate their designated rooms, distribute their keys, send mails, emails or other information for guests. It is the also the most visible part of the front office area. Gilmarie Salise 8 Food Production Department Food production department handles with the preparation of food. Basically, it is their responsibility to prepare dishes or menus which are ordered by guest and afterward catered by the F B Department. They can prepare different kind of Cuisine like Chinese, Indian, Thai, Filipino, Western food, Italian and a lot more. Core Functional Departments Marketing and Selling Department Sales and marketing has become one of the most vital functions of the hotel business and integral part of modern of hotel management. It includes packaging of selling, sales promotion,, advertising and public relations. The marketing divisions is charged with the responsibility of keeping the rooms in the hotel occupied at the right price and with the right mix of guests. Safety and Security Department The security of guests, employees, personal property and the hotel itself is an overriding concern for todays hoteliers. In the past, most security precautions concentrated on the prevention on thefts from guests and the hotel. However, today such violent crimes as murder and rape have become a problem for some hotels. Unfortunately, crime rates in most major cities are arising. Hence today security department also concentrate on these additional criminal activities too. Engineering and Maintenance Department This department provides on the day-to-day basis the utility services, electricity, hot water, steams, air conditioning and other services and is responsible for repair and maintenance of the equipment, furniture and fixtures in the hotel. Finance, Accounting and Control Department The finance and accounting department is responsible for keeping track of the many business transactions that occur in the hotel. Accounting department does the bookkeeping regarding financial matters in an appropriate description. Whereby the control department is concern with cost control guidelines by the way reducing in investment, reduction in operating cost, control of food service cost, control of beverage costs, labour cost control, etc. Administration Department This department is responsible for all the work with the administration, personnel, manpower, employees welfare, medical and health security. Gilmarie Salise 9 Organisational Structure/Chart of a Restaurant Industry Organisational Structure of Restaurant Industry Chief Executive Director (CEO) is in charge of making all final decisions, concerning the hotels, running meetings and presentations, launching new hotels, and making the final decisions of the operation managers for individuals hotels. Operations Manager also known as operation directors oversee all other manager and report to the owners directly. It is the responsible of the restaurant operation manager to handle various aspects of the restaurants operation. They deal directly with customers and employees and are responsible for a diversity of duties that include financial record keeping and hiring, handling and firing employees. The duties and responsibilities of an operation manager is to generally managing the facility in which all the materials to be use in food preparation are being organised, serving and working properly and so with the employee resources as well. Store Manager a store manager could also be called as store general manager in which they usually at least one assistant manager working for them as well as various department managers and hourly employees. Store manager is responsible to communicate in some area managers department and get their assistance in improving store operation such as service in cleanliness. Kitchen Manager is responsible of overseeing the entire operation of the kitchen. The duties and responsibilities of a kitchen manager include supervising kitchen staff and make sure they are performing their duties very well. The kitchen manager must also make sure that the kitchen area meets health and safety requirements as well as food preparation. To ensure that all food is properly prepared and meet the standards set by the restaurant. Schedule Manager To avoid confusion in creating schedule for multiple employees, the schedule manager must be organised and it is advisable and very helpful to use a typical spreadsheet to easily simplify their work and spend less time in scheduling people and more time managing. Maintenance Manager a maintenance manager or facility manager is responsible for creating and maintaining all preventive maintenance programs to help keeps the restaurant running smoothly, such as maintaining kitchen equipment, lighting, point of sale system and the physical structure. Service Supervisor Beverage Manager it is the responsibility of the beverage manager to order, stocking, and managing all alcoholic beverages in the restaurant. In fact, this kind of position must have knowledge in different brands/kind of liquors and wines and can intelligibly explain and recommend selections to customers. Main Chefs The main duty of a chef is to prepare meals for guests according to the restaurant menu. Chefs are required to create recipes that are unique from other restaurants. Chefs should generally follow a specific recipe for each menu item; they should prepare to customise the dish to the guests requests. More duties include preparing daily menu, ordering supplies, and supervising kitchen staff. Gilmarie Salise 10 Dishwashers Most of the restaurants uses a machine dishwasher to store all the messed dishes, cups, glasses, cutleries, casseroles, etc. and be washed at one at a time. While small restaurants/business hire a dishwasher to wash manually all the dishes. Service Crews a service crew is a group of co-workers that labour as a team to complete tasks of an employer. Waiters and waitresses are also called as service crews. However, service crews are not only working in a fast food but they are also working in a banquet and convention services, military, transportation, installation, and maintenance situations. Gilmarie Salise 11 RESTAURANTS Operational: Food Safety Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. Food safety is and remains a top ten concern for food manufacturers and other food businesses. But a series of major food poisoning outbreaks and contamination incidents is happened in different ways and in several times. In US, the Food and Drug Administration (FDA) was created to protect health by assuring the safety and security of the nations food supply, among many other things. All food facilities including restaurants must be registered with the FDA and must also give advance notice to the FDA on shipments of imported goods. Based on my own experience, I worked in a Chinese restaurant and this restaurant also offers take away either in delivery or collection. In every  £14 or more purchase it will be delivered for free. I had observed that not all days the restaurant is busy. As a matter of fact, most of the orders are takeaway. The restaurant seems busy only during weekends like Friday and Saturday. In fact, many are also ordering by phone and be delivered. The company must ensure to pass the health and safety regulations including SODEXHO training in which certificates will be given like Food and Hygiene Certificate. All employees must be aware on their own health concern that they are well-fitted enough to work in these kind of industry especially working in a restaurant. For those very sick people like Tuberculosis, they are not allowed or be part of these industry. Moreover, all utensils must be washed properly and make sure that is also being sterilised to ensure health and safety. Global sales of food additives were estimated at well in excess of USD25bn in value terms in 2007. Although the market is dominated by sectors such as flavours and hydrocolloids, recent growth has been most impressive in those additives most relevant to the prevailing trend towards lower-fat foods. In contrast, some sectors have been adversely affected by the effects of rising low-cost Chinese production, which has driven down market value in some instances. The Food Additives Market Global Trends Developments is a publication from Leatherhead Food International (now Leatherhead Food Research), which updates the previous edition published in 2005. The report identifies the major market forces influencing the global additives market, and presents a detailed analysis of trends in the market for 13 different additive categories. In addition to information on applications, market sizes and trends, and the leading companies in the industry, the report also discusses finished food trends impacting on additives and assesses future prospects for the industry. http://www.leatherheadfood.com Managerial: Security Security in enterprise computing system is not simply a matter of technology and cannot be addressed satisfactorily with hardware and software alone. It also a matter of managing people, establishing and enforcing strong (right and clear) policies, implementing procedures and strengthen security, and periodically checking the effectiveness of the security architecture and making necessary changes. To become a successful security manager, he or she must constantly educate himself or herself and his or her staff. Basically, when we talk about security it is generalised. Not only on computer or system security but accordingly on engineering, security on policies and regulations, security of the place and overall security. Authentication mechanisms are used to identify the identity of subject and thus ensu

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Although Eichendorff’s story displays religious elements, the pious facets take on a different form than in Psyche. In â€Å"The Marble Statue†, Sunday remains a holy day where evil subsides. God and Satan manifest into the metaphysical through characters, settings, and motifs. Fortunato is a pure character directing Florio towards the path of the righteous man while Donati is a sinister man leading the boy into temptation. The seductress is the embodiment of evil while Bianca is the good. The aspect of religion is demonstrated in a more direct manner in Psyche. The artist abandons a life of art to become a brethren of the covenant where it is proclaimed the Goddess of Art is â€Å"a witch who carries towards vanity, towards earthly pleasure†. The good and evil is left to interpretation in â€Å"The Marble Statue† while religion in Andersen's tales contains a straightforward portrayal of faith and sin. Florio and the artist are guilty of violating the same deadly sin: Socordia, or sloth. While sloth has been characterized as physical laziness, an emphasis is placed on spiritual apathy. It is related to melancholy and considered as â€Å"willful refusal to enjoy goodness of God†. Fortunato tells Florio â€Å"There are too many nice, gentle young people, particularly ones in love, who are determined to be unhappy. . .get out into God’s fresh morning air† and if the problem is not solved then it must be the â€Å"devils work†(Eichendorff 145). By the 17th century, the Christian cardinal sin of sloth was defined as the failure to apply one's talents and failing to do what one should. By this definition, the evil is within the young artist as he abstains from utilizing his ability. His old friend Angelo reveals this by exclaiming, â€Å"Why you have sinned against god ... ...has seen her before. The relationships the two protagonist have with those around them can somewhat be mirrored. Their closest companions are the voice of reason. As the young artist is about to smash his marble statue into a thousand pieces his friend Angelo holds him back calling him crazy. His friend sees the talent God has blessed the artist with and is frustrated as his lack of ambition to let the world see his creation. Even after the monotonous years passed of the young artists life, Angelo scorns him for throwing away his gift. Florio’s guiding light is his friend Fortunato. He introduces him to Bianca and bids he go out to pray. When Florio is spending his last moments with the seductress, he runs out of the castle and is saved by Fortunato’s music playing in the distance. The two companions in each story try to help the men recognize their true potentional.

Nine Stages of Divine Vision :: essays research papers

Nine Stages of Divine Vision   Ã‚  Ã‚  Ã‚  Ã‚  Nine stages of life are formed by nine crises that shape our awareness and the way we envision and experience the divine in both our cultural and isolated lives. Out vision of the divine is determined by the unique forms and forces in each stage of our lives. The first stage is the unborn stage of the womb. The first part of the first stage is the unborn womb. Since the womb is almost perfect for our prenatal needs, there is an incomparable experience of Kinesthetic euphoria which is the ideal condition for the realization of bliss. The womb provides for the need before it even suffers the need. The bliss is the idea that self-sufficient awareness that precedes desire and satisfaction, and still haunts after birth has broken the primal serenity.   Ã‚  Ã‚  Ã‚  Ã‚  The second part of the first stage is the Lakshm and Vishnu within the comic serpent. The unborn bliss is the first taste of paradise, which we all seek to recover. Each succeeding stage builds upon this infinite awareness adding its own images and forms to its evolving biological, social and psychological experience. Buddha and Jesus both include this idea in their teachings.   Ã‚  Ã‚  Ã‚  Ã‚  The next stage is the baby stage of the divine mother. The first part of this stage is the Venus of Laussel. There are many images of her floating around that she is over 20,000 years old. She ruled over human awareness. Her predecessors thought it was simple: just as the human mother creates human life, so the Great Mother of the creation creates all life: plants and animals. By her breasts she nourishes her whole creation. She is the universe. The sun and moon are her eyes. The Milky Way are her breasts. And the earth is her body. Maybe she is still with us when we speak of Mother Nature. Mother Goddess is the first personification of the divine in human form.   Ã‚  Ã‚  Ã‚  Ã‚  The second part of the second stage is the Madonna of Mercy. This Divine Goddess can resolve our problems and be with us all the time. She can also satisfy our deepest needs and open us to the heavenly gate of eternal and immortal life.   Ã‚  Ã‚  Ã‚  Ã‚  The youth stage of the divine father is the next stage. He is the supreme deity of the Romans, named Jupiter. When man seizes the divine power for himself and expels the women from the dignity they hold for millennia as the divine mother.

Emily Dickinson comparison of Poems Essay

In 1859 Emily Dickinson wrote a poem about death. In 1861 she rewrote that poem with very different imagery making it a lot darker. The poem itself is rather short, only two stanzas. The first stanza is only changed by one word, though its meaning is significant. The second stanza however changes completely, from light and spring like to dark and wintery. There is also significant change in punctuation and additional dashes in the second piece. This is a classic characteristic of Emily Dickinson writing and since she never explained it to anyone before her death we can only take a guess as to what it really means. In the 1859 version she writes, â€Å"Sleep the meek members of the Resurrection†. In the 1861 version it is changed to â€Å"Lie the meek members of the Resurrection-â€Å" . She immediately changes the tone of the poem from being at peace with death and awaiting the resurrection to just being there, not waiting for anything and unaware of what is happening. The w ord â€Å"Lie† completely cancels the notion of Resurrection in the second piece. Further changes in the first stanza are only in use of punctuation and capitalization. Though it is unclear what Dickinson means by it. The ending of the first stanza in the 1859 version says; â€Å"Rafter of satin, And roof of stone.† In the 1861 version she ends with â€Å"Rafter of Satin- and Roof of Stone!† I feel that in the second version she is ending with much more emotion and putting much more emphasis on the location of the deceased. She seems to be much more impatient or irritated. Maybe due to the fact that these â€Å"meek† or humble people are lying in such a nice place that is not only made of white marble, but also covered in satin and stone which in the time of this poem being written would be a symbol of wealth and power. In the 1859 version of the poem, Dickinson personifies death with images from spring. Spring is the time of rebirth and resurrection. It is a part of nature and the natural cycle of things. The person or persons that are dead in the 1859 version were once wise people, â€Å"Ah, what sagacity perished here!† They can no longer hear the babbling of the bees or piping of sweet birds. There is no indication of time or who is dead in this version either. When Dickinson rewrites the poem in 1861, she names the fallen as doges. Doges were chief magistrates in Venice in the very early part of Venetian history. Their Diadems have fallen, meaning their power and dignity, have fallen with death. â€Å"Soundless as dots- on a Disc of Snow-â€Å" Death is personified with images from winter. Winter is the end, dark and cold, with  no sign of rebirth or life. No babbling bees or piping birds in winter, just silence and death. Making the overall tone of the poem a lot darker than the first version. Another major difference you will notice with the two poems is the image of Heaven. In the 1859 version there is no clearly portrayed image of Heaven. â€Å"Light laughs the breeze In her Castle above them-â€Å" The person who has died is â€Å"Safe in their Alabaster Chambers-â€Å" as the world continues on into spring above them. It is again portraying resurrection and rebirth with images from spring time. In the later version however, â€Å"Worlds scoop their Arcs- And Firmaments-row† is clearly describing Heaven in the sky as being where the deceased is, and the world has stopped in winter as if it all ends with death. There is no resurrection, after death you move on and â€Å"Grand go the Years† after you are gone. As you can see these two poems by Emily Dickinson are very much the same yet also very different. Perhaps it is because of personal changes in her life and her beliefs. Maybe it has to do with changing political atmosphere and the start of the civil war. The changes show a difference in belief when it comes to resurrection and rebirth as well as a change in her belief of Heaven. The changes in p unctuation and capitalization show she is more impatient and maybe even more formal in the later version. It seems to me the second writing of the poem is much more emotionally charged than the first.