Quest for Self-Identity in Margaret Atwood’s Surfacing...

As the post-colonial criticism developed, the theorists have agreed upon the fact that the role of feminism in the post-colonial practice is crucial. Moreover, these two theories clearly have the same goals. On the one hand, the main objective of both of them is to disclose the traditional power structures, both patriarchal and imperial. On the other hand, both feminism and post-colonial criticism aim to show the way the writers challenge the respective forms of authority. The main concerns of the post-colonial criticism are the formation of canon, the phases through which imperialism and decolonization have gone, as well as how these processes are expressed in literature. What is more, the criticism is also concerned with the ways of†¦show more content†¦Today when the term identity refers, more often than not, to something noisily demonstrative, to a more or less desperate quest, or to an almost deliberately confused search... The nameless narrator in Margaret Atwoods nove l is on the pathway of unresolved crisis, she stands at the crossroads between different values, and her insecurity of her self-certainty limits her presenting her self-image to others. The novel reflects her journey of finding a resolution for her identity crisis, her struggle to conquer one of the most difficult issues in lives. In Spite of The Bell Jar, Esther searches consistently for some kind of identity but finds her options limited as a young woman with little money of her own. After a disappointing summer as a guest editor in New York City, she fails to be accepted into a prestigious writing course and gradually loses much of her sanity and ambition. She mentally explores many wild scenarios for happiness and fulfillment (e.g., apprenticing herself to a pottery maker, finding a European lover), tries to write a novel, does such bizarre things as wearing her mothers clothes and eating raw meat, and finally attempts suicide. Obviously, she is not mentally well, but to some extent societys repressions for females and the lack of creative inspiration in her life have both contributed to her collapse. Since society does not encourage

The Health Management Information System - 1494 Words

Health Systems Privacy The health management information system (HMIS) is an instrument that can be used to track data from many different sources. Of the many possibilities, the data collected could be used to track quality of service provided, health outcomes, and perceptions of the patient just to name a few. The possibilities, like the amount and type of data available to collect, is nearly limitless. The objective of the HMIS could be to collect the relevant data and then check the data to specific data points to determine the actual results compared to expected markers. While the amount of data available is abundant, health organizations must be cognizant of how the information is collected, stored, and analyzed to ensure the privacy of the patient. This paper will discuss health system privacy, and provide information from peer reviewed documents that show the balance between a patient’s desire of privacy compared to the requisite need for that same data in the pub lic realm when it comes to public health matters. Health Management Information Systems Electronic Health Records (EHR) represented a significant change in the medical industry; changing from mostly pen/paper flip chart that only documented a fraction of the patient’s health care history, to electronic records that can encompass multiple doctors, lab results, and multiple prescriptions. This change is the foundation that HMIS is built on. For individuals who have multiple doctors, EHRsShow MoreRelatedManagement Information Systems and Health Care Information Systems708 Words   |  3 PagesManagement Information Systems and Health Care Information Systems Many of people do not know what Management Information Systems and Health Care Information Systems do or the well paying jobs that that are in that field range. Other people know a very slim amount about them but do not understand why someone would want to major in these fields. This research will help you become more familiar with what they are, what they do, and the career choices they bring along, and how this field is veryRead MoreThe Health Information Management Systems Society2175 Words   |  9 PagesInformation technology in the health sector is evolving swiftly, affecting how health care provider practice in acute care settings. Electronic health records (EHRs) allows electronic documentation of current and historical health, tests, referrals, and medical treatments as well as permitting providers to order diagnostic tests and medications electronically. EHR systems have the prospective to improve communication between physicians and patients by making data more readily ac cessible. The HealthRead MoreThe Impact Of Technology On Health Management Information Systems Essay1377 Words   |  6 Pagesof Technology in Health Management Information Systems It is possible to say that the information and communication technology sector is the fastest growing sector in the global system, it plays an important role in most of our activities such as the workplace, trade, and other things in our daily and personal lives. Improving health care and maintaining health is one of the most discussed topics. Technology has played an important role in many aspects of the health care system, and provide new waysRead MoreSwot Analysis : Health Information Management Systems1208 Words   |  5 PagesTaneshia’s strengths are that has her bachelor’s degree in health administration and is a registered record administrator with a minor in human resources management. She is currently the director of health information management systems, has done well in her job, and has increased reimbursement for the Center. She has increased the reimbursement figures by implementing electronic medical records in her department. Although difficult at times, she is very good with technology. She is good at keepingRead MoreAgency Of Public Health Paper Based Health Management Information System711 Words   |  3 PagesThe Ministry of Public Health paper based Health Management Information System (HMIS) has been established as an emergency solution to lack of a data collection system in 2002. However, the increasing need for various type of data and accumulation of large dataset over past 16 years has resulted in severe inefficiency of the system. In addition, the paper based system takes unacceptably long time for health decision making. Therefore, an online data management system will provide unlimited data storageRead MoreInformation Management/Information Technology Analysis.1462 Words   |  6 PagesInformation Management/Information Technology Analysis Introduction Health management information systems (HMIS) encompass an area of practice and knowledge that ensures that healthcare information is available to enable synchronized and instantaneous delivery. It also entails vital health-oriented decision-making for a variety of purposes across varied organizations, disciplines and settings. 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For instance, using AdvancedMD Electronic Health Record software enables for the submission of data to registries, sharing of clinical information with other health providers and secures exchange of patient’s documents. However, eClinicalWorks provide health information and data by enabling patients to access lab and test resultsRead MoreA Report On A Hospital Information System1599 Words   |  7 PagesHospital Information System (HIS) refers to the information system used in hospitals for efficiently managing a huge data generated all-round the year. It deals with monitoring of the health status, provision of different services, drug stocks and consumption patterns, equipment status and availability, Finances and revenue management. Thus, a HIS can be installed in order to manage any of these. These systems help the hospitals in keeping an accurate, relevant and up to date information fro m variousRead MoreHealth Care Information Management Essay742 Words   |  3 PagesMany people are not aware of what professionals are responsible for in the fields of Management Information Systems and Health Care Information Systems or what well-paying jobs are available in those fields. Some people know a small of information about them but do nor do they understand why someone would want to major in these fields. This information obtained research of these fields will help the reader become more familiar help you become more familiar with what they are, what they do, the career

Women in Islam Free Essays

Article Summary This article examines the issue of women’s rights in Islam by introducing Islam and women’s rights in several different Muslim countries, such as Egypt, Saudi Arabia, Pakistan and Indonesia. -The women in Islam are often viewed as a poor one, having to do whatever her husband, brother or father commands her to do. -This view is usually based on things picked up from what westerners see in the papers or on TV. We will write a custom essay sample on Women in Islam or any similar topic only for you Order Now -Not all Islamic countries follow the Qur’an and Ahadith as they say they are. (ex. In some of Islamic countries, it is acceptable for women to not cover their faces, women can drive, etc. -While female circumcision is not condoned by the Qur’an, it is still practiced in some predominantly Muslim areas in Africa. Egypt -The Women’s Rights Union started to have an impact on the ruling class of Egypt. -The Egyptian government signed the Convention on the Elimination of All Forms of Discrimination Against Women (CEDAW) bill in 1981. -Gave women equal access to education, employment and work opportunities, equal pay for equal work and social security. Egyptian civil law, in accordance with Islamic law, gives women the right to possess, control and inherit property. -Unfortunately, women’s rights are still not being fully implemented, due to the restrictions of tradition, the government’s lack of interest in enforcing the laws and women’s own lack of awareness of their rights. -This lack of education has led to women being refused owner ship of property and the right to divorce, despite legally being allowed to own property and divorce their husbands. Saudi Arabia -Women in Saudi Arabia are the victims of discrimination and human rights violations because of the gender bias in law, social mores and traditions. -They have gained some ground in terms of economic rights, but their civil and political rights are systematically violated. -Women in Saudi Arabia are not allowed to drive, leave the country without authorization from their husband or father, leave the house in unsuitable attire, hold high-ranking jobs or be involved in the government. It was not until 2000 that Saudi Arabian women were allowed their own ID cards; they had previously been registered on their husbands’ or fathers’ cards. -When investigations against women are carried out they are often conducted improperly and make use of unreliable evidence. Pakistan -Pakistan is a vast country with many laws in place to protect women’s rights. -Unfortunately, outside of the big cities, Pakistanis are generally ruled by tribal law rather than government al law. -Most laws prohibiting the mistreatment of women are ignored. Not all girls are punished with death; some have acid splashed into their faces instead, scarring them for life and sometimes causing blindness. -Pakistani legislation defines both adultery and rape as ‘sexual intercourse without being validly married’ and does not draw the distinction that one is forced while the other is not. -If a woman is raped and reports the crime or becomes pregnant, she has to prove that she was raped by either having the man’s admittance of the crime or four witnesses who saw the man force her into having sex. If not proven, she is charged with having an illicit sexual relationship with someone and is punished. -Pakistan does not have the personnel or equipment to do a proper forensic examination, so it comes down to witnesses and confession. -After one village or tribe has committed a perceived offence against another, the second village or tribe will try to gain â₠¬Ëœcompensation’. This involves rape and mutilation of women or the murder of entire families. -Girls from one of the tribes can be forced under threat to marry men from the other tribe. The most common method of abusing a girl is making her feel that she is displeasing God by refusing to marry the man her parents wish her to. -Women in Pakistan are generally only educated to a reasonable standard it from a wealthy family. -About 5% to 7% of women work, with low-paid jobs. Men and women are kept segregated in the workplace. Indonesia -Women in Indonesia are not as poorly treated as in other countries. -They have the right to own and sell property and livestock, to work, to choose to whom and when they get married and to divorce. -It is the women who propose marriage to a man, while men cannot propose at all. How to cite Women in Islam, Essay examples

Critical Analysis Of The Theories Samples †MyAssignmenthelp.com

Question: Discuss about the Critical Analysis Of The Theories. Answer: The evolution of the world and the change in the tastes and preferences of the consumers have led to the rise of multinationals. The growth of the multinationals depends on the availability of the resources and the preference pattern off the consumers. The management undertaken by the organizations helps largely in their growth and nurturing. Therefore, it can be concluded that the management plays a very important role in shaping the organizational structure and influences the decisions that are taken by the organizations for achieving the common goals. The discussion that is being undertaken clearly portrays the requirements of the decision-making and indulgence of the proper management in order to understand the importance of management in the progress of the organization. The basic criteria of this discussion is to understand and correlate the importance of management according to the requirements of the organization (Callan and Thomas 2013). The theories of the management help in setting the goals of the organization and thereby adhere to the organizational goals in order to understand and take decisions accordingly. The needs and requirements of the organization vary according to the objectives and the aims. Therefore, the choice of the management principles suiting the purpose of the organization is an important consideration that is to be undertaken by the companies. The progress that is being enumerated by the company depends on the principles of management that is being adhered by the organization. The influence of the stra tegic management is an important source of taking the decisions that is being taken by the organization for the benefits. Strategy and proper planning helps the organizations to set the goals of the organization and thereby make the progress accordingly. It helps the organization in taking the significant decisions that are required to be taken in order to achieve the common goal of the organization. The discussion that follows will focus mainly on the theories of management based on the deterministic theory and the strategic choice that a company must undertake in order to make the significant progress in its processes. The outcome of undertaking the theories and applying them on the management of the organization is also being discussed in the same context. The point of discussion for this section is based on the theories of strategic choice of the management. The job role of the individuals and the leaders in influencing and motivating the work force in order to make the most out of their efforts comes under the strategic choice that is being undertaken by the entrepreneurs. According to the common thought process, the organization acts on the requirements that are based on the external environments (Christiansen and Fenchel 2012). The influence of the external environment affects the decision making process of the organization. External environments like the change in the consumer behavior or the political factors, the environmental changes and the quality being delivered or the market considerations are the major external factors that affects the decision making process of the organization. In order to undertake the specific functions and the decisions, the organization must consider the requirements of the organization. The strategic choice theory provided an alternative to the general thought process, which dynamically supported the agency of individuals to undertake choices in order to make significant advancements in the organizational structure (Zhang 2013). The strategic choice of the organization not only helps in taking care of the external environmental considerations but also helps in meeting the internal political discrepancies that might affect the work force. It therefore supports both the internal and external factors and helps in undertaking the efficient management of the organization. The process that is being undertaken by the organizations in order to make sure that the strategic choice is being undertaken is based on the steps that the organization must consider (Hill, Jones and Schilling 2014). The steps helps in the efficient management of the internal and the external factors and thereby helps in solving the discrepancies that might affect the smooth functioning in the every day schedule (refer to Appendices 1, Figure: 1). The alternative that is being provided to the organization is being focused on, as the first step of undertaking the strategic choice. The alternative is being addressed and is identified as per the relevancy of the alternative (Wheelen and Hunger 2017). It is being justified in order to make sure that the alternative goes well with the decision that is required to be taken. The organization then analyzes the alternative in order to make sure that the flaws of the problem are being covered by the alternative or not. In order to make sure t hat the alternative goes well with the decision, it is applied as a demonstration on the problem. It is like testing the alternative on the problem and determining the efficiency of the alternative (Floudas 2013). Evaluation of the alternative is another important step that is being undertaken by the organization in order to make sure that the alternative fits in to the organizational requirements. It thereby helps in maintaining the decision making functions of the organization and thereby helps in the proper management. Choosing from the range of alternatives is an important consideration that is being undertaken by the organization in order to take hold of the right alternative (Hatch and Zilber 2012). The right alternative that is being chosen from among the range of alternatives is an important step that helps in undertaking the proper management of the firms. The strategic choice therefore helps in maintaining the management functions of the organization through a careful selection of an alternative, which is best suited, from among the range of alternatives. It helps in the decision making process of the organization and ensures that the discrepancies are solved accordingly. It helps in taking care of the internal and the external factors that leads to the growth of the organization and improves the adaptability of the organization (Kagel and Roth 2016). The importance of the management functions helps in the undertaking of the probable cause of achieving the common goal of the organization. The changing face of the organizations have led to the disputes in the management systems therefore the involvement of the strategic choice helps in understanding the discrepancies and take decisions in favor of the organization. The choices helps in undertaking strategic decisions in order to support the factors that affect the organizations. The deterministic theory, on the other hand, helps in judging and taking the decisions relating to the efficient management of the organization. It helps in determining the organizational behavior relating to the factors of the population and the available resources of the organization. the theory helps in the understanding of the situation of the organization that is based on the requirements of the external factors (Shafritz, Ott and Jang 2015). The consumer preference and the availability of resources is an important phenomenon that justifies the productivity of the organizations. Deterministic theory of an organization helps in identifying and determining the constraints relating to the availability of the resources and the market availability that helps in determining the progress of the organization. the theory determines the ability of the organization in the fields of the progress and thereby exploring the capabilities of the organization. The resource dependence theory is the study of the effect of the external resources on the functional ability of the organization. The resource dependency of the organization helps in understanding the dependence of the organization based on the flow of the resources that affects the productivity quotient of the organization (Kozlenkova, Samaha and Palmatier 2014). The strategic and the tactical management that the organization undertakes is based on the resources which is the major factor that supports productivity of a concerned organization. The basis of the discussion concerns the tactics undertaken by the company in order to undertake strategic decisions that will help the organization in making the probable advancement s in order to achieve the organizational objective. The institutional theory, on the other hand, helps in determining the organizational aims an objectives in undertaking the processes of management. It includes the more flexible aspects concerning the social structure. It helps in framing the rules and norms in order to maintain the flexibility in the management of the social structure, adhering to the requirements of the society (Roughgarden, May and Levin 2014). It facilitates the framing of the structure of the schemes and norms in order to ensure the smooth indulgence of the society in the organizational systems. It helps in framing the authoritative guidelines to be followed by the society at large. Organizations have a common objective of earning a remuneration and maximizing the economic opportunities faced by the organization (Suddaby 2015). The existence of the organization depends on the society, as the organization is .a part of the society therefore the organization is required to follow the norms and the policies formula ted by the society (Porter 2017). The norms and the schemes that the society imposes on the organization affect the structure and the managerial functions in the organization. Therefore, the institutional theory affects the growth of the organization and constraints the expansion in the different fields. The population theory, which is widely known as the Malthusian theory is based on the demographic structure of the society in which the organization is situated. The population affects the consumption rate of the area and therefore it affects the management and the organizational structure. The population growth, worldwide, takes place in an exponentially, depending on the growth of the birth rate (refer to Appendices 2, Figure: 2) (Coale and Hoover 2015). Growth of the population affects the economic systems and therefore the company must decide strategically based on the growing requirements of the consumers. It affects the organizational structure and helps in understanding the objectives of the organization relating to the growth. The theories that are discussed in the sections above are mainly based on the strategic management and the factors that helps in the management process of the organization. Critical examination of the theories must be undertaken in order to understand the compelling nature of the discussed theories. The discussed theories help in the undertaking efficient management that is beneficial for the organization. The strategic choice theory is a compilation of the activities that are being taken by an organization in order to consider the internal and the external factors. The factors constraints the smooth functioning of the organization and therefore the theory helps in understanding the discrepancies and undertake alternatives in order to solve the issues (Peppard and Ward 2016). On the other hand, the deterministic theory helps in understanding the external factors that affects the productivity of the organization and thereby take care of the requirements of the organization related to its growth and expansion. The theories, both being complete, helps in the proper management of the organization by helping the organization in taking decisions that will help in the process of its growth, but the most compelling theory can be determined as the strategic choice theory. The strategic choice theory takes care of the external and the internal factors of management, as discussed earlier, and therefore it provides the full scenario. It helps in the decision making process more diligently (Perez-Batres et al. 2012). Therefore, from the above discussion it can be concluded that the effectiveness of the management is dependent on certain internal and external factors. The decision making process that is undertaken by the organization, in order to motivate the work force and thereby undertake the smooth functioning helps the organization in making its significant progress. The theories that are being discussed above depict the involvement of the external and internal factors that creates a major impact on the management and the expansion of the organization. The compelling nature of the theories is also being discussed in the near end of the discussion and the best theory to be adopted by the organizations in order to excel is being critically examined. References Callan, S.J. and Thomas, J.M., 2013.Environmental economics and management: Theory, policy, and applications. Cengage Learning. Christiansen, F.B. and Fenchel, T.M., 2012.Theories of populations in biological communities(Vol. 20). Springer Science Business Media. Coale, A.J. and Hoover, E.M., 2015.Population growth and economic development. Princeton University Press. Floudas, C.A., 2013.Deterministic global optimization: theory, methods and applications(Vol. 37). Springer Science Business Media. Hatch, M.J. and Zilber, T., 2012. Conversation at the border between organizational culture theory and institutional theory.Journal of Management Inquiry,21(1), pp.94-97. Hill, C.W., Jones, G.R. and Schilling, M.A., 2014.Strategic management: theory: an integrated approach. Cengage Learning. Kagel, J.H. and Roth, A.E. eds., 2016.The Handbook of Experimental Economics, Volume 2: The Handbook of Experimental Economics. Princeton university press. Kozlenkova, I.V., Samaha, S.A. and Palmatier, R.W., 2014. Resource-based theory in marketing.Journal of the Academy of Marketing Science,42(1), pp.1-21. Peppard, J. and Ward, J., 2016.The strategic management of information systems: Building a digital strategy. John Wiley Sons. Perez-Batres, L.A., Doh, J.P., Miller, V.V. and Pisani, M.J., 2012. Stakeholder pressures as determinants of CSR strategic choice: Why do firms choose symbolic versus substantive self-regulatory codes of conduct?.Journal of business ethics,110(2), pp.157-172. Porter, M.E., 2017. From competitive advantage to corporate strategy. InReadings in strategic management(pp. 234-255). Macmillan Education UK. Roughgarden, J., May, R.M. and Levin, S.A. eds., 2014.Perspectives in ecological theory. Princeton University Press. Shafritz, J.M., Ott, J.S. and Jang, Y.S., 2015.Classics of organization theory. Cengage Learning. Suddaby, R., 2015. Can institutional theory be critical?.Journal of Management Inquiry,24(1), pp.93-95. Wheelen, T.L. and Hunger, J.D., 2017.Strategic management and business policy. pearson. Zhang, D., 2013. The revival of vertical integration: strategic choice and performance influences.Journal of Management and Strategy,4(1), p.1

retail Essays - Essay, PayPal, Authors Books, Short Overview

Usually, an essay synopsis is written after you have completed your essay. You will have to write it on a separate sheet of paper. Now, let us talk about the essence of an essay synopsis. What is it going to be like? In a few words, an essay synopsis can be called a summary. This is going to be a short overview of the basic points, main arguments and ideas of your paper. In addition, we want to warn you that an essay synopsis sometimes can be confused with a synopsis essay. The latter is a piece of paper completed on the works of other authors (books, articles, etc.). It has a bit different requirements and purposes. The main thing you should remember about an essay synopsis is that you will be making an overview of your own work. Buying a custom written paper at OvernightEssay.com is as easy as it can get! We accept virtually all payment methods including PayPal, Egold, Credit Cards, Wire Transfer. Purchase a custom written essay now to get timely help! Our writing service has years of experience in custom writing industry ? order your custom papers with certainty! Your papers are but a few click

Bill French, Accountant Essay Example

Bill French, Accountant Essay Example Bill French, Accountant Essay Bill French, Accountant Essay Abstract Break even analysis is a method that has been applied by many business operations in determining the least operational points which they can operate and still remain in business. It is very important for a business that has just entered the market and wants to win its market share before it can set the selling prices for its prices. It is also applicable in events where here are a number of competitors a firm wants to win. Break even point is defined as the point below which a business cannot operate. At this point, the business should be able to cover all its costs, which are fixed and variable costs. It is measured in either product units or dollars. Bill French, Accountant The break even analysis is a very important tool to help any firm in deciding on the best operational volume. It requires three types of costs namely the fixed cost, variable cost and selling price (Dayananda, et al, 2002). As Bill French puts it, â€Å"the level of operation at which total costs that is, variable plus non-variable are just covered is the break even volume† and it is the least volume that an organization should operate in order to remain in business (Harvard Business School, 1987). There are several assumptions that are made in order to calculate the break even figures since with all the factors considered, it is very hard to compute the figures. In determining the break even figures for the firm, French makes some implicit assumptions. Most of these assumptions are evident in the conversation he is having with the participants at the meeting. In his calculations, Mr. French does not give room for the excepted sales volume increase which according to Cooper, one of the participants from the production department, will increase sales by 20%. He further assumes that the plant capacity is only at 90% utilization implying that it is not fully utilized. However, we learn from Williams (who is from the manufacturing department) that the plant capacity may be at 100% as he argues that in some of the sectors, there is no room for further expansion. Mr. French does not consider the three products produced by this firm individually but rather on averages proving that it will not be easy to calculate break even figures for each of the products individually. In fact, French argues â€Å"that there is only one break even point for the firm† and thus it is the only point to be hit whether considering each product individually or in group (Harvard Business School, 1987). It is evident that the method used by French to calculate for the break even analysis does not allow for change in the product mix since he assumes that nothing will be altered. For instance, the price of product C is very low and therefore need to be included in the analysis that there are products which may change in prices but this is not the case with French. Bill has also assumed expected union demands, taxes and dividends. With French revising his method of calculating the break even analysis, he will have to consider some other increase and decrease in costs. This will make the break even figures change to 2,000,000 units as the aggregate figure. The sales volume is 400,000 units for product A, 400,-000 for product B and 950,000 for product C. The unit sales will be $6. 948 as the aggregate, $10 for A, $9 for B and $4. 8 for C. In order to pay the extra dividend of $25,000, the firm has to increase the sales volume as follows; the price per unit remains at $1. 2, variable cost at $0. 75 while fixed costs increase to $(520,000 +25,000) =$545,000. The units to cover for this; 1. 2x=0. 75x+$545,000= $545,000/0. 45x; x=1,211,111 units. In order to meet the union demands of 10% increase in production costs, it follows that the total variable costs will have to increase by 10% since production costs are in the variable costs category. The calculation of the break even units will be; 1. x=0. 75x+0. 1x+$525,000= $525,000/0. 35x; x=1,500,000 units. In order to meet the union demands and pay for the extra dividends, the break even point will be; 1. 2x=0. 75x+0. 1x+$525,000+$25,000= $545,000/0. 35x; x=1,557,142 units. With the break even analysis, the firm will easily make a decision on whether to alter the existing products. It is true with the alterations, the sales volume has to increase and if the firm finds that it is not possible to make the extra sales, it will have to stop with the alterations. For instance, it is planned that there is extra investment on the C product which will mean an increase in costs. Since the firm’s capacity is thought to be at the maximum, it will not be possible to make the increased investment. Break-even analysis is very useful tool in all business operations. Although it has the disadvantages brought about by the assumptions made, it has its own advantages as well. The disadvantages are the assumptions that everything produced is sold and at the same price. However, the advantages which make it useful and each of the firm is advised to use it are that it is cheap and it helps a firm acquire a loan. With its relationship of returns, volume, production and cost shown, the firm will be able to make decisions on whether to take some business ventures or to leave them (Accountingformanagement. com, 2009). With the use of a break even analysis, it is very easy to determine whether a firm is on the best track of doing business without making profits or losses. References Accountingformanagement. om. (2009). Break Even Point Analysis-Definition, Explanation Formula and Calculation. Retrieved from accountingformanagement. com/Break_even_analysis. htm#Benefits%20/%20Advantages%20of%20Break%20Even%20Analysis Dayananda, D. , Irons, R. , Harrison, S. , Herbohn, J. Rowland, P. (2002). Capital Budgeting: Financial appraisal of investment projects. Cambridge: Cambridge University Press. Harvard Business School. (1987). Accounting: Bill French, Accoun tant. Retrieved from hbsp. haravard. edu.

American Weight Gain and the Primary Concern

American Weight Gain and the Primary Concern Introduction A primary concern for many Americans is undesirable weight gain, which relates to food choices made daily. But what if people are aware of their food choices, but not what is in the actual food itself? With obesity on a constant rise, as well as other major health issues, many individuals are searching for reasons and answers. As most humans are omnivores, we consume various amounts of carbohydrates, sugars, and other fatty substances. In particular, high fructose corn syrup which is found in many of the daily food choices we consume. Yet ask yourself do you know what high fructose corn syrup is, or where it is found? In a society where maintaining a healthy lifestyle is important people need to investigate what he or she is putting in their bodies, such as high fructose corn syrup. What is high fructose corn syrup? High-fructose corn syrup (HFCS) is a fructose-glucose liquid inducement substitute to sucrose (also known as table sugar) which was first presented to food and beverage manufacturing in the 1970s. It is not expressively diverse in structure or metabolism from other fructose-glucose sweeteners like honey, sucrose, and fruit juice concentrates. High fructose corn syrup was extensively incorporated by food formulators, and its consumption increased around the mid-1970s and mid-1990s, mainly as a spare for sucrose. This was primarily because of its sweetness similar to that of sucrose, better-quality constancy and functionality, and ease of use. High-fructose corn syrup (HFCS), also called isoglucose, is mainly a blend of two sugars, fructose and glucose. Soda and ice cream often merger 55 percent fructose and 45 percent glucose, while the HFCS used in canned fruits and condiments is generally a 42/48 percent mix (with other ingredients). White sugar is a 50/50 split. In the United State s, heavy corn supports and sugar-import barricades have made HFCS some 20 percent cheaper than sugar. The United States accounted for nearly 80 percent of global construction in 2004 and U.S. patrons accepted 58 pounds of the syrup per person last year in numerous harvests, conferring to the U.S. Department of Agriculture (USDA). Other producers include Japan, Argentina, the European Union, and China. Some claim that HFCSs global growth and the parallel rise in obesity are related. The troubled dietitians debate that, unlike glucose, which activates appetite-suppressing indications in the body, fructose does not tell its consumers to stop. The theory rests unconfirmed, but a growing body of literature has recommended the syrup may certainly respond the satiation-hormone leptin. Conflicting research, reinforced by the American Beverage Institute, claims HFCS is no dissimilar than other sweeteners and is safe in control. The food manufacturing began to substitute cane and beet sugar with HFCS after sugar prices quadrupled in the 1970s, and a few years later soft-drink businesses followed suit. The syrups affordability in the United States has aided soda businesses retail greater bottles and greatly expand ingesting of the calorie-rich drinks. You wont find it on the U.S.D.A. pyramid, but theres a food category that includes breakfast cereals, ice cream, granola bars, hot dog buns, baby food, soft drinks, yogurt, soup, ketchup and barbecue sauce. Those and countless other products found on the shelves of any grocery store are united by a common ingredient: high-fructose corn syrup. The increasing use of the sweetener over the past three decades roughly corresponds with a dramatic rise in obesity and related health problems among Americans, and some experts on nutrition say thats no coincidence. The question of whether high-fructose corn syrup presents a distinct health threat or is unfairly blamed for the effects of general overconsumption is a divisive one, spawning disagreement even among scientists with no financial stake in the answer. For decades, processed foods were usually sweetened with liquified sugar, also called sucrose. But food researchers in the 1970s found a way to modify cornstarch into a syrup with a higher level of fructose, or fruit sugar, in relation to glucose, another form of sugar. Because the corn product is cheaper, easier to use and more durable than sugar derived from cane or beets, food manufacturers quickly adopted the new ingredient. (Diet sodas and other products contain newer sugar substitutes, such as aspartame and sucralose th at carry few or no calories.) The increased use of HFCS in the United States mirrors the rapid increase in obesity. The digestion, absorption, and metabolism of fructose differ from those of glucose. Hepatic metabolism of fructose favors de novo lipogenesis. In addition, unlike glucose, fructose does not stimulate insulin secretion or enhance leptin production. Because insulin and leptin act as key afferent signals in the regulation of food intake and body weight, this suggests that dietary fructose may contribute to increased energy intake and weight gain. Furthermore, calorically sweetened beverages may enhance caloric overconsumption. Thus, the increase in consumption of HFCS has a temporal relation to the epidemic of obesity, and the overconsumption of HFCS in calorically sweetened beverages may play a role in the epidemic of obesity. The digestive and absorptive processes for glucose and fructose are different. When disaccharides such as sucrose or maltose enter the intestine, they are cleaved by disaccharides. A sodium-glucose cotransporter absorbs the glucose that is formed from cleavage of sucrose. Fructose, in contrast, is absorbed further down in the duodenum and jejunum by a non-sodium-dependent process. After absorption, glucose and fructose enter the portal circulation and either are transported to the liver, where the fructose can be taken up and converted to glucose, or pass into the general circulation. The addition of small, catalytic amounts of fructose to orally ingested glucose increases hepatic glycogen synthesis in human subjects and reduces glycemic responses in subjects with type 2 diabetes mellitus (12), which suggests the importance of fructose in modulating metabolism in the liver. However, when large amounts of fructose are ingested, they provide a relatively unregulated source of carbon pr ecursors for hepatic lipogenesis. The metabolism of fructose differs from that of glucose in several other ways as well (3). Glucose enters cells by a transport mechanism (Glut-4) that is insulin dependent in most tissues. Insulin activates the insulin receptor, which in turn increases the density of glucose transporters on the cell surface and thus facilitates the entry of glucose. Once inside the cell, glucose is phosphorylated by glucokinase to become glucose-6-phosphate, from which the intracellular metabolism of glucose begins. Intracellular enzymes can tightly control conversion of glucose-6-phosphate to the glycerol backbone of triacylglycerol’s through modulation by phosphofructokinase. In contrast with glucose, fructose enters cells via a Glut-5 transporter that does not depend on insulin. This transporter is absent from pancreatic ÃŽ ² cells and the brain, which indicates limited entry of fructose into these tissues. Glucose provides â€Å"satiety† signals to the brain that fructose cannot pro vide because it is not transported into the brain. Once inside the cell, fructose is phosphorylated to form fructose-1-phosphate (26). In this configuration, fructose is readily cleaved by aldolase to form trioses that are the backbone for phospholipid and triacyglycerol synthesis. Fructose also provides carbon atoms for synthesis of long-chain fatty acids, although in humans, the quantity of these carbon atoms is small. Thus, fructose facilitates the biochemical formation of triacylglycerols more efficiently than does glucose (3). For example, when a diet containing 17% fructose was provided to healthy men and women, the men, but not the women, showed a highly significant increase of 32% in plasma triacylglycerol concentrations (27). In the United States, HFCS is found in almost all foods containing caloric sweeteners. These include most soft drinks and fruit drinks, candied fruits and canned fruits, dairy desserts and flavored yogurts, most baked goods, many cereals, and jellies. Over 60% of the calories in apple juice, which is used as the base for many of the fruit drinks, come from fructose, and thus apple juice is another source of fructose in the diet. Lists of HFCS-containing foods can be obtained from organizations concerned with HFCS-related allergies (33). It is clear that almost all caloric sweeteners used by manufacturers of soft drinks and fruit drinks are HFCS (4, 34). In fact, about two-thirds of all HFCS consumed in the United States are in beverages. Aside from beverages, there is no definitive literature on the proportion of caloric sweeteners that is HFCS in other processed foods. HFCS is found in most processed foods; however, the exact compositions are not available from either the manufactur er or any publicly available food-composition table. What’s in the name of HFCS? Corn is high in starch, which is simply chains of glucose molecules held together. When chains are broken apart, individual glucose molecules are released and form glucose syrup. In the 1970s, scientist learned how to convert some of that glucose into fructose, and the resulting product was named high- fructose corn syrup. At the time, all other corn syrups were made of glucose. Although accurate relative to the term glucose syrup, the name high-fructose corn syrup has, over the years, been a source of confusion for consumers and scientists, alike. Commercially, various forms of HFCS are available with different percentages of fructose and glucose. The most commonly used are HFCS-42 and HFCS-55 which contain 42% and 55% fructose respectively. Thus, despite the name, HFCS is not particularly high in fructose compared to sucrose. In 1983, the FDA approved HFCS as Generally Recognized as safe (GRAS), and that decision was reaffirmed in 1996. To be included in the FDA’s GRAS list, evidence must exist that the ingredient is safe under the conditions of its intended use, and the approval process involves an extensive review of the science, including estimated dietary intake. The FDA decision to approve and subsequently reaffirm HFCS as GRAS was based in part on the substantial similarity between HFCS and table sugar. Diabetes and HFCS Research is clear that sugar do not cause diabetes. The American Association of Clinical Endocrinologists identifies the following as risk factors for diabetes: family history of diabetes, cardiovascular disease, over-weight or obese state, sedentary lifestyle, ethnicity previously identified impaired glucose tolerance or impaired fasting glucose, hypertension, increased levels of triglycerides and/or low levels of high-density lipoprotein cholesterol, history of gestational diabetes, history of delivery an infant weighing over nine pounds, polycystic ovary syndrome and psychiatric illness. Suffice it to say that diabetes is multifactorial. People who are old enough might remember that, Benefits of HFCS Compared with other sweeteners, HFCS has historically been relatively inexpensive. And while that HFCS is economical, HFCS is often the sweetener of choice because of its many positive attributes, which extend well beyond cost. HFCS sweetness and flavor profile is similar to table sugar. It also controls microbial growth more than sucrose and controls crystallization. High fructose helps retain texture in canned and baked goods. Another benefit of HFCS is that it reduces crystallization in canned, frozen and baked goods. It promotes ideal and controlled browning in baked goods and breakfast cereals. In the same way HFCS stables temperatures fluctuations and wide ranges of acidity. It blends easily with other ingredients. In the same way HFCS lowers freezing points which contribute to pourability of frozen beverage concentrates. High Fructose Conspiracy The use of high fructose corn syrup (HFCS) has increased over the past several decades in the United States while overweight and obesity rates have risen dramatically. Some scientists hypothesize that HFCS consumption has uniquely contributed to the increasing mean body mass index (BMI) of the U.S. population. The Center for Food, Nutrition, and Agriculture Policy convened an expert panel to discuss the published scientific literature examining the relationship between consumption of HFCS or soft drinks (proxy for HFCS) and weight gain. The authors conducted original analysis to address certain gaps in the literature. Evidence from ecological studies linking HFCS consumption with rising BMI rates is unreliable. Evidence from epidemiologic studies and randomized controlled trials is inconclusive. Studies analyzing the differences between HFCS and sucrose consumption and their contributions to weight gain do not exist. HFCS and sucrose have similar monosaccharide compositions and sweet ness values. The fructose: glucose (F:G) ratio in the U.S. food supply has not appreciably changed since the introduction of HFCS in the 1960s. It is unclear why HFCS would affect satiety or absorption and metabolism of fructose any differently than would sucrose. Based on the currently available evidence, the expert panel concluded that HFCS does not appear to contribute to overweight and obesity any differently than do other energy sources. Research recommendations were made to improve our understanding of the association of HFCS and weight gain. Overweight and obesity have become increasingly problematic in the United States from an individual and a population perspective. According to the body mass index (BMI) categories defined by the Centers for Disease Control and Prevention (CDC), about 65% of the U.S. adult population aged 20-74 years is currently overweight. In addition, 31% of all overweight adults are classified as obese. In 1976-80, only 47% and 15% of adults in the United States were considered overweight and obese, respectively (CDC, 2004). About 16% of American children and adolescents aged 6-19 years are also currently overweight. Two decades ago, about 6% of individuals in this age group were classified as overweight (CDC, 2004). Prior to 1976-80, such dramatic overweight and obesity rates were not observed in the United States. Overweight and obese individuals are subject to societal stigmatization and are at increased risk for deleterious health conditions, including type 2 diabetes, cardiovascular diseases, hypertension, osteoarthritis, and some cancers (CDC, 2004). Overweight and obesity increase health care costs (USDA, 2004) and mortality rates (Mokdad et al., 2004, 2005; Flegal et al., 2005). Overweight and obesity are influenced by many genetic and environmental contributors, including race/ethnicity, age, physical activity, sedentary behaviors, food consumption patterns, smoking, technological advancements, and psychological factors (CDC, 2004; Columbia Univ., 2000; Rashad and Grossman 2004). Researchers, government officials, politicians, and activist organizations are contributing significant resources in an attempt to understand and reduce the overweight and obesity epidemic in the United States. All sources of energy consumed in excess of energy needs can contribute to increased BMI and risk of overweight and obesity. However, several arguments suggest that, in addition to providing energy, high fructose corn syrup (HFCS) may contribute to the development of overweight and obesity via other mechanisms. In the United States, HFCS has increasingly replaced refined sugar (sucrose) in many foods and most sweetened beverages. Outside the United States, HFCS is not used extensively, and sucrose continues to be the primary caloric sweetener. Some evidence suggests that high consumption of fructose plays a role in the epidemics of obesity, hypertension, diabetes, and kidney disease. In the U.S., these epidemics have been paralleled by a rise in sugar consumption. High intake of free fructose (found in high-fructose corn syrup, but not in sucrose) is associated with hypertension and hyperlipidemia in animals and with dyslipidemia and insulin resistance in adults. Further, small particle size of low-density lipoprotein (LDL) is associated with obesity, the metabolic syndrome, and central adiposity in older children and adults. Investigators in Switzerland examined the relation between dietary fructose consumption and obesity, distribution of body fat, plasma lipids, and LDL particle size in a convenience sample of 74 children (age range, 6-14 years) recruited from schools and pediatric clinics; 43 children were overweight (mean BMI, 23.4), and 31 were normal weight (mean BMI, 15.9). Dietary intake was measured by two 24-hour dietary recalls and a 1-day weighed food record. LDL particle size, triglycerides, and serum cholesterol were measured after a 12-hour fast. Overweight children had significantly higher plasma triglyceride levels, lower high-density lipoprotein (HDL) levels, and smaller LDL particle size than normal-weight children. LDL particle size was associated with overall adiposity and central adiposity. The only dietary factors that correlated significantly with LDL particle size were total fructose intake and grams of fructose per 1000 kcal consumed; higher fructose consumption was inversely associated with LDL particle size, independent of adiposity. Fructose intake did not correlate with any other lipid variable. Some claim that HFCSs global expansion and the parallel increase in obesity are linked. The concerned dietitians argue that, unlike glucose, which triggers appetite-suppressing signals in the body, fructose does not tell its eaters to stop . The theory remains unproven, but a growing body of literature has suggested the syrup may indeed counteract the satiation-hormone leptin. Conflicting research, supported by the American Beverage Institute, insists HFCS is no different than other sweeteners and is safe in moderation. The latest health concern stems from a recent Environment Health study that found mercury in samples from two HFCS manufacturers. Chemicals mixed during production to stabilize pH may have contributed the toxic metal, the study said. The industry accuses the research of using scant data of questionable quality. The environmental impact of HFCS depends on how the corn is grown. Conventional farming practices use significant water resources, pesticides, and fertilizers, leading to widespread water pollution and nutrient-depleted soil. Corn production has also become a major contributor to climate change. In The Omnivores Dilemma, author Michael Pollan estimates that between one-quarter and one-third gallons (about 1.0 to 1.25 liters) of oil are needed per bushel of corn to create the pesticides, fertilizers, and tractor gasoline, and to harvest, dry, and transport the corn. The U.S. high-fructose corn syrup industry used about 490 million bushels of corn last year, according to USDA. Fructose is a sweet tasting sugar that is found naturally in fruits and some vegetables and has been part of the human dietin modest amountsfor eons. The increasing consumption of sugar has dramatically increased our exposure to fructose (1). Sugar consumption has risen more than 40-fold since the Declaration of Independence was signed 250 years ago, and more than 40% of the added sugars in our diet are in sugar-sweetened beverages and fruit drinks (2,3). Thus, the principal sources of fructose in our diet are now sugar and high-fructose corn syrup, each of which has about 50% fructose. The intake of soft drinks has risen fivefold since 1950 (4,5) (Fig. 1) and with it the intake of fructose. The rise in the consumption of high-fructose corn syrup in beverages has paralleled the rise in the prevalence of obesity and the metabolic syndrome and is associated with the appearance of nonalcoholic fatty liver disease (6-8). Although association does not prove causation, it has stimulated re search to understand whether current levels of fructose intake in beverages pose a health risk. Over the past decade fructose from either sucrose or high-fructose corn syrup has received growing attention as it has been associated with a widening group of health-related problems. Several meta-analyses have shown a relationship between the consumption of sugar-sweetened soft drinks and obesity (9-11). The relation of these beverages to obesity can be attributed to the increased caloric intake and to the fact that beverages do not suppress the intake of other foods to an appropriate degreethus beverage calories serve as add-on calories enhancing the risk of obesity (12) (Fig. 1). Meta-analyses have also suggested that the consumption of sugar-sweetened beverages is related to the risk of diabetes, the metabolic syndrome, and cardiovascular disease

Sustainable Cities Research Paper Example | Topics and Well Written Essays - 2000 words

Sustainable Cities - Research Paper Example This accounts for about 3.5 billion people (Braun 5). The number is likely to increase to over 60% by the year 2030 due to increased migration of people from rural to urban centers. Nonetheless, many cities face a huge challenge in trying to maintain themselves in a manner that allows for the creation of jobs for the increasing city population and maintaining it prosperity. Such attempts mainly result in straining land and available resource, resulting in challenges such as congestion, shortage of housing, declining infrastructure, development of slums, and luck of other basic amenities, such as clean water, and sanitation (Steffen 11). Other challenges facing most cities include poverty, pollution, and poor sewerage system. In order to overcome these challenges, cities are increasingly adopting the concept of sustainable city or eco-city. The concept of eco-city first came up in 1987 when Richard Register first coined the concept (Braun 5). Since then, many city planners and managem ent have been using the concept to come up with cities that consider the environmental impacts brought about by the rising population. The concept eco-cities also aim to ensure that the city dwellers understand the need to conserve the environment by minimizing inputs of energy, food, water, pollution, and waste output. Shmelev and Shmeleva noted that Richard Register was the first person to formulate the concept of sustainable cities and has since then been adopted by many city designers (16). The concept of sustainable city has mainly been evident in Germany, where most cities have taken the initiative to ensure sustainability. For example, Freiburg City in Germany acts as a good example of a shinning sustainability. This was made possible through the implementation of the sustainable city initiative in Vauban district. The initiative has resulted in the development of eco housing structures, socially conscious neighborhoods and car-free streets. Currently, energy-saving buildings are the culture in Freiburg. In fact, according to the German law, all houses built must waste more than 75KWh/M2 a year (Purvis 9). To achieve the energy efficiency, houses built in the city of Freiburg have solar panels used as the main source of energy. This has helped reduce the amount of greenhouse emissions in the city and its surrounding. A similar eco-city initiative has been created in Rieselfeld district of Freiburg City. Like in Vauban district, the sustainable city initiative by ensuring that all houses are fitted with alternative sources of energy (Purvis 9). The district is also committed to improving the sewerage disposal, drainage system, as well as reducing the level of pollution. Like, Germany’s city of Freiburg, many other cities in the world are also in the process of implementing initiatives aimed at ensuring that the cities become as sustainable as Freiburg City. The aim of this discourse is to examine the cities in the world that are moving towards bec oming an eco-city just as Germany’s Freiburg City. To begin with, climate change is one of the major environmental problems facing the world today. Scientists have noted that the world temperatures have been increasing at an alarming rate over the past few decades. At the same time, the sea levels have also continued to rise. Scientists attribute these climatic changes the global warming effect,

Learning experience of international students Essay - 3

Learning experience of international students - Essay Example The course helps the international students to improve their English. Understanding English, as a language will aid future success and understanding of other courses taught and examined in English as the authenticated language. Learning of English helps the international students in socialization and interaction with the native students and other professions within the new environment. The socialization will positively contribute towards and team pulling towards completing and conducting a group research. The foundation course offers the international students an ample time and space to familiarize with the new environment. Familiarization with the new locality in terms of weather conditions, social relations and the surrounding eliminates the associated frustrations that may arise (Quan, Smailes & Fraser 2013, p. 416). The frustrations may shift and deviate the international students’ concentrations thereby compromising quality of academic performance during the course work. The adverse, unfamiliar weather conditions may interfere with an international students’ successful pursuit of a degree program in UK. During the pursuit of the foundation courses, international students get the opportunity to adjust to the new environment. Structures and the human traffic in UK may compromise an international students’ academic performance in his or her degree program. Limited mastery of UK streets may failure and slower capabilities in tracing directions that will lead to lateness and an eventual drop in academic performance because of the missed lectures and tutorials. The foundation courses help international students to familiarize with UK lifestyle and culture as they prepare to pursue the primary or core degree courses. Understanding the new culture and lifestyle will be beneficial in terms of interactions with the natives to offer a conducive and friendly study environment. UK lifestyle and meals are significant aspects that relate directly to an

Some People Prefer Get Up Early Essay Example for Free

Some People Prefer Get Up Early Essay I prefer get up early Some people prefer to get up early in the morning and start the days work. Others prefer to get up later in the day and work until late at night. Which do you prefer? in my view, some people want to get up early in the morning and start the days work in the hotel and some get up later in the day and start to work late at night in the night market. I prefer the first choice due to my status as a student. My cousin Pretty is a receptionist on day shift in the Diamond Hotel. To illustrate, she has to wake herself up at 4 am to cook food for breakfast because she must be at work at 7 am. Moreover, she does not have much time to watch TV or listen to the radio. She decides to share time between bathing and eating for breakfast make-up which is important for people working as receptionists in the hotel. Doing this job has an effect on her sleeping habit. She spends only five hours getting some sleep which normally takes eight hour on average. My aunt, Ann, is a street vendor who sells many things ranging from beef, pork and vegetables. To be specific, she wakes up at 2 pm to prepare goods ready before the beginning of the night market around 8 pm. Her son helps carry goods and put up a selling stall. After midnight, she and her son have to clear away the selling stall for tomorrow. This work causes her to have no time to raise and talk to her son. I study in a school because I have to take care of my dog. In this case, I have much time after work to care for her. I always take her to a park and have a walk and have dinner almost every day. The reason I can do these things is that I have the days school; therefore, I have a good opportunity to play with my dog . Getting up in the morning or later at night is a choice depending on different circumstances. The job is one of the most important indicators influencing your getting up early or late every day. For me, it affects my decision on bringing up my lovely dog.

Child Development and the Process of Learning Essays -- Biology, Early

Before children learn to use language to let their needs and wants be known they first learn to read, understand adult’s behaviour as well as responding through behaviour (Bishop and Baird, 2007). Challenging behaviour contributes to children’s social-emotional development through expressing their feelings and reacting to certain experiences with or without control (Berk, 2006). Early childhood teachers struggle to deal and to help children with challenging behaviour that teachers themselves are searching for answers and solution. Teachers should know about challenging behaviour or do they have enough knowledge to help themselves when facing this situation. Therefore; is disciplining the children the same as positive guidance? This review will consider these questions using literature from articles and research in early childhood education and special education. Teachers struggle when dealing with challenging behaviour especially when a child refused to listen but not o nly that they throw themselves on the ground, kicking and screaming. Bishop and Baird (2007) explain challenging behaviour from the children’s point of view as their way of communicating that something is not right with their experience using pain or distress. In addition, children with no self control, maturity, less understanding and don’t know how to express emotions appropriately or tiredness respond through challenging behaviour (Flicker & Hoffman, 2002). As children with challenging behaviour find it hard to communicate to adults and their peers, Neece & Baker (2008) examined children of intellectual disabilities and how it affects the parents. Children with both challenging behaviour and anti-social skills stress the parents because they do not know how to de... ...ctual disabilities. Finally as an early childhood teacher studying I have found this literature review very educational and helpful to my practice. To be a caring teacher I should be able to understand and provide positive guidance for the children with challenging behaviour. Using good observation and collaboration with parents and the communities will create knowledge, skills and strategies to use effective discipline for the children. As for myself I learnt the importance of working in a positive relationship with the parents, to respect and more understanding in their situation. It is my responsibility to use observation, reflection, goal setting and self-evaluation to generate and share new ideas. It would have been useful to have some New Zealand research or article that may include the New Zealand and Pacific Islands perspectives about challenging behaviour.

Chevalier: Food and Restaurant

Chevaliers A case study in MIS- Management| June 7 2012 | F and b services | | LO1 Understand the operational and economic characteristics of hospitality operations 1. 1 analyses the nature of the product and service area 1. 2 Evaluate the different influences affecting patterns of demand within hospitality operations. 1. 3 Compare customer profiles and their differing expectations and requirements in respect of hospitality provision 1. 4 Analyze factors affecting average spending power in hospitality business LO2 understand product development within a hospitality environment 2. evaluate the key stages in product and service development applied within a hospitality operations 2. 2 analyses the features which contribute towards the customers perception of products and services 2. 3 assess the opportunities and constraints affecting product and service development within a hospitality environment 2. 4 evaluate different merchandising opportunities for hospitality products and services LO3 understand pricing and profitability concepts within hospitality operations 3. 1 evaluate different methods of pricing taking into account additional pricing considerations 3. assess the factors in hospitality operations which affect revenue generation and profitability LO4 be able to use appraisal techniques to analyse and improve operational performance and make proposals for action 4. 1 apply different performances measures and appraisal techniques to individual aspects of hospitality operations the product and the whole operations 4. 2 determine the effectiveness of different quantitative and qualitative appraisal techniques and their application to hospitality operations 4. 3 apply approaches to business analysis evaluation and planning appropriate to hospitality operation, making proposals for actions.Introduction I read out whole case study and I found a chevalier is hospitality establishment which is situated on beach and because of many problems their sales going down. I found that there is no management, services are not that much good, bad condition of restaurant, no signage, lack of staff training, no experienced persons in establishment and proper cleaning. Customers become less day by day because they are not satisfied with services and atmosphere. Chevaliers get easily make money from restaurant but they don’t have proper planning and experienced persons to run business in good way or making more profits.Their restaurant situated on the beach and it is really very good location for business because customers attract from natural things. People love to see views and enjoying food while watching sea views. Chevaliers situated on beach with three storied restaurant. In this restaurant they have beach level kiosk, la carte restaurant and it can cover up to 100 covers and they also doing outdoor catering facility with 200 covers. In this establishment most of the people come from middle class families. Different types of customers come he re to enjoy food like parents with children’s, walkers, joggers and couples.From the last one year chevaliers business in loss because of less customers. The success of any hospitality business depends mainly on its development plans. Business development includes a wide range of activities that create new or changed offerings, organizations process. It enhances sales, improves customer satisfaction, augments quality, diminishes costs and achieves numerous benefits for organizations to be successful and here I implement different strategies to improve business. There are numbers of things to run business and make more profits like pricing of f and b, accounting and maintenance etc.Lo1 understand the operational and economic characteristics of hospitality operations. Nature of the product and services areas Buffet service A Buffet Service is a self-service serving style where the guests serve themselves. This style is a great method for feeding large numbers of people with min imal help. The dinner buffet is the most practical and congenial way in which to care for your guests. There can be many variations of the Buffet Service. It can be either country casual or semi-formal. It provides a more relaxed method of dining and a more varied menu than a full service meal.The entertaining buffet presentation of food can be placed on one or more tables close but away from the tables where the guests will be seated during dinner. The guests will go to the buffet tables and serve themselves from a variety of menu items. There are hot buffets and cold buffets. Cold buffets are typically salads and sandwiches. Also the backyard barbeque can be a Buffet Service. An entertaining dessert bar can be used for an afternoon gathering of friends. The Buffet Service can have a staff where the guests bring their own plate along the buffet line and are given a portion from a server at one or more stations.An advantage of buffets is that guests have the ability to review food b efore selecting it and taking only the quantity needed. Since a buffet involves people serving them it is less elegant than Table Service. Buffet Service is used anytime there are large gatherings even at many formal wedding receptions. Buffet means to feed large number of people at one time. In chevaliers we provide a buffet service for customers. There are different types of buffet services in this world. Chinese buffet, Indian buffet, Italian buffet etc. but here I decided to implemented French, continental buffet for customers because of English, kiwi peoples.In New Zealand most of the people love to eat continental food so the French buffet is best option. In buffet system we provide many dishes with one cost and guest enjoy food with bulk quantity. Customers have to serve themselves from different stations like a salad bar, hot items, desert station and all entree, mains. Here we provide out door dinning, friendly environment, private parties etc. according to customer needs. (http://restaurants. about. co) Best location for buffet and setup Buffet setting requires planning with regard to layout and easy access for every guest. Buffet best location is near kitchen.So that if dishes empty needs refilling it won’t take time as chevaliers kitchen is near to main hall. Moreover it will be easier for guests as well as they don’t have to wait long for food and it will effect on chevaliers sale as if customers happy then they will come back again. Traffic flow and a food are essential to the success of a buffet line. The Right Way to Set Up a Buffet Table * Stack plates at the head of the table and silverware and napkins at the end. * All the food should be accessible from both sides even for small groups and all lids and covers should be completely removed once serving starts. Beverages should be served on a separate table that's far enough away from the main buffet so as not to cause traffic congestion. * Dessert should also be served separately on its own table and should not be put out until after the main course. * Provide tongs and ladles instead of forks and spoons for serving whenever possible. * Refill often to maintain freshness and flavor Benefits for chevaliers by Buffets service The most obvious benefit of a restaurant buffet is that chevaliers feed a large quantity of people with minimal amount of staff. This is great for payroll. It also allows rotating the food in the restaurant kitchen faster.It is beneficial for the establishment. Buffet as special promotions can draw in customers on a budget who may not routinely dine out at restaurant. And also it offers a great way to cut food costs and increase profit margin. It helps to generate more income. Layout of the kitchen The main consideration is designing a kitchen is that the layout should allow easy cleaning and continuous workflow from receiving raw material through preparation and cooking to final presentation. Equipment’s should be movable or plac ed on clean area. In the kitchen serving food and there must be a division of preparation areas For exampleVegetables storage and preparation should be near to delivery as vegetables have soil on them which carries c perfringens spores and if the vegetables are carried through the kitchen dust from the vegetables may settle on cooked food. Section of raw meat preparation should be separated from cooked food preparation to avoid cross contamination because raw meat is frequently contaminated with salmonella. Ventilation Adequate ventilation in a kitchen is very important for two reasons firstly to keep the temperature and humidity down and second one is to remove cooking smells steams.Kitchen floor It should be made hard wearing, mats, easily cleaned material which will not absorb moisture and will not affected by food such as grease etc. Decor interior design in restaurant Decor play very important role in restaurant sales and popularity. Decor should be according to location and se t particular theme on decor like flowering, sports etc. in decor so many things included like ceiling, flooring, furnishing and the interior should be air conditioner or heating facility according to seasons.As we are already observing that with our present decor of chevaliers we enable to attract customers so that’s why we need to change our decor such as lighting, as light should be changed according to the time of day. Also same as with sound/ music volume during day time it should be low volume as customers need low volume they want calm music at that time in lunch time customers want loud music. And in dinner they are for fine dining so they want romantic music collections. Also we will put flowers on each table a complied with candles. And also we put outdoor tables for those who want to enjoy their food with sea.Bar setup in restaurant Bar should be located in one area, the food buffet and the dinning in another area. It will help or work eases congestion and reduces p otential food and drink disasters. A bar placed at the back of a restaurant more intimate away from the hustle and bustle of the front of the house. Stock Restaurant Bar with the Right Equipment Bars need their own reach in coolers, ice bins, hygiene supplies, paper towel dispenser, liquor wells, glass racks, wine racks and dry storage. Coolers should be big enough to hold bottled beer, white and blush wines as well as backups of juice, milk and other beverages used to mix drinks.A restaurant bar also needs a beer tower and a place to keep kegs cold. You may have to run beer lines from the walk in cooler if your bar doesn’t have enough space for kegs. Bar floors should be covered with rubber floor mats for employee comfort and safety. Bar should be handled by bartender. it should be compulsory bar person available all the time during restaurant hours. Bar Set Mood with Lighting Lighting in the bar should be subtle. Not so dark customers can’t read the menu but definite ly not too bright. Recessed lighting and track lighting with dimmer switches allow controlling the light, adjusting it for the time f day. Signage The signage need to be replace with a new sign board in addition with contact number, name of the establishment and also in bar we need put bar signage’s required as per law. We need put signs for rest rooms and also put signs for wet floors. Cleaning in restaurant There is only one rubbish bin so we need to buy new bins and cleaning equipment’s for cleaning purposes. If the restaurant always looks beautiful than people attract from place and come again and again. (Restaurant management and operations) 1. 2.Evaluate the difference influences affecting patterns of demand within hospitality operations Patterns of demand in restaurant Happy hours for restaurant Different peoples comes on different hours like some people come for breakfast time and they will need quick service and their demands like fruit juices, cereals and col d foods. And also some people come for dinner and they will demand hot foods, more formal servie. so it is varies person to person according to their demands restaurant provide service. It is good if restaurant opens for whole week 7 days because it generates more money and popularity.Opening hours as earlier they open at 7 and close early so this thing has to be changed because there was no customer at that time but if we changed timing than it safe other expenses like electricity, staff wage etc. opening hours should be at 8 to 9 am and closing late to depend on business. Seasonality Special promotional ideas for restaurants take advantage of on holidays and other special events that happen throughout the year. Special menus provide and take reservations for busy times, like New Year’s Eve and Mother’s Day.The influence of weather temperature on eating and drinking habits changing by seasons. Seasonality of food also will appeal to budget conscious as in season food is usually more abundant so will be lower in cost. Restaurant provides low cost food and with discounts. In summers the sale is more as people would like to spend time on beach on other hand in winters as its cold people would like stay away from beach so we have make a different menu for winters to customers and as it’s not good business in winters to cut cost we could just make our menus limited.For winters we could also arrange outside heating and inside heating for customer comfort. To achieve our target we could also provide special offers to attract customers during off season. (Seasonal Factors Affecting the Restaurant Industry) Social eating patterns The family meal was the focus point at the end of the day where family members have been away from home during the day they came together for meal times to discuss the day’s activities and to make plans for the next day. While time and convenience have had an effect on the social aspect of food it’s true to say that food still brings people together.Peoples meet up on particular occasions, wedding parties, ceremony and on festivals. People enjoy parties as well as food. (Food habits and social change, 2008) Food and fashion trends The hospitality industry is changing rapidly because customers are changing and technology is changing and markets are changing. Like fashion, restaurant operations have trends and fashions that retreat and flow with time recall the roller-skating waitresses at drive in diners during the 1950s. Listed below are some popular restaurant trends that aren’t likely to disappear for a while yet.There numbers of trends in restaurant for customers and to promote their restaurant. To attract customers some of the main trends are following: 1) Offering discounts and coupons Offering discounts and coupons to regular customers or during occasions like festivals, new year etc. Now day’s people love to bargain and it is good if restaurant give discounts and c oupons to customers. Restaurants provide different types of foods according to customer needs and also provide options in menus like food plus drink free it will make more money and popularity in particular regions. ) Public health concerns Now days people are very concern about their health’s and restaurants are being pressured to create healthier meals with smaller portions. Restaurant need to care about customers and provide nutritious food with cleanliness. Different people have different health problems so according their demands or needs restaurant provide food. Restaurants also provide children’s menu with healthier food. In kids menu they provide salads and fruits with unique presentation so kids easily attract from food.For example: Americans are overweight and plagued by chronic disease such as diabetes. In response to public demand restaurants provide smaller portions sizes and healthier food options on their regular menu. 3) Social media for restaurant Ther e are numbers of social sites for example face book and twitter for restaurant market and food introduction with their benefits. It is for marketing and advertising to grow up restaurant business. Many people interested in internet so they always check where to eat? Which is best place to eat?In internet people can find restaurant names and contact details also menu available on restaurant website. Customers orders online or on phone call and will get home deliveries from restaurant. Facebook and twitter is a medium to promote specials and events and it will really work. Regional and ethnic influence In this world there are so different countries and peoples and they have their traditions regarding food. Different people have different needs for example people from India always prefer Indian food, Chinese people prefer Chinese food.Pricing and economic factors pricing will be set according to time of year Market conditions, climate and changes in government legislation all have an e ffect on food costs. The choices made in sourcing food, preparing or buying readymade food will always influenced by price. Food needs to be within a personal budget. And it changes by the season will be changed. Elasticity of demand Elasticity of demand is the sensitivity of the sales volume to changes in price. Demand fluctuates in response to factors such as a change in pricing, food quality or the environment for example refurbishment. (http://www. ehow. com) . 3 Compare customer profiles and their differing expectations and requirements in respect of hospitality provision. Achieving high levels of satisfaction at a restaurant through good customer service, quality food and making diners feel valued is important because satisfied customers are more likely to return. On average a satisfied customer will tell two to three people about good food and service whereas an unhappy one will tell five to ten peoples how dissatisfied he was. Customer satisfaction or expectation surveys are an important tool that will aid you in reaching your high customer satisfaction goals.There are numbers of restaurants according to different customers like family restaurant, couples restaurants like valentines. (Customer expectation and delight) Family restaurants Family Restaurant is that designed to accommodate all ages, large groups, loud parties and whose menu reflects family style dining, child portions and perhaps even reasonable prices. According to the needs of family the family restaurant designed. For example: elder people in family demand less spicy food, lower noise level and formal service Valentine restaurantsValentine restaurant is designed for young peoples who demand romantic places and silence and the whole restaurant decorated with dim lights and light music. Customer profiles in restaurant Customer profiles also help you develop targeted marketing plans and help you ensure your products and services meet the needs of your intended audience. There are two basic types of customer profiles Demographic profiles Demographics profiles are based on characteristics like age, gender, income levels, marital status, place of residence, etc.In marketing terms demographic profiles tend to break down customers into age, social class, and gender. For example: younger buyers may make buying decisions based on how they feel the purchase will cause them to be perceived and older buyers may focus on quality or safety. Wealthy customers may be willing to pay a best for service or for a perceived value while lower income customers may be more likely to focus on price. Its all depend on person status if there is a rich person buy something than surely he will pay more without thinking anything but other lower class person first see the price and then decide.Behavior profiles Behavior profiles focus on actions and focus on types of items were purchased how frequently items are purchased and the average transaction value or which items were purchased in conjunc tion with other items. (Customer profiles) Types of customers 1) Loyal Customers Naturally we need to be communicating with those customers who on a regular basis by telephone, mail, email etc. These people are the ones who can and should influence our buying and merchandising decisions. Nothing will make a Loyal Customer feel better than soliciting their input and showing them how much you value it.In my mind you can never do enough for them. Customer recommends to others and as a result business growth inclined. 2) Discount Customers This category helps ensure inventory is turning over and as a result it is a key contributor to cash flow. This same group however can often wind up costing restaurant money because they are more inclined to return product. 3) Impulse Customers Clearly this is the segment of our clientele that we all like to serve. There is nothing more exciting than assisting an Impulse shopper and having them respond favorably to our recommendations.We want to targe t our displays towards this group because they will provide us with a significant amount of customer insight and knowledge. 4) Need-Based Customers People in this category are driven by a specific need. When they enter the store and they will look to see if they can have that need filled quickly. If not they will leave right away. They buy for a variety of reasons such as a specific occasion and a specific need or an absolute price point. As difficult as it can be to satisfy these kind of peoples and they can also become Loyal Customers if they are well taken care of.Salespeople may not find them to be a lot of fun to serve but in the end they can often represent your greatest source of long-term growth. 5) Wandering Customers For many stores and restaurants this is the largest segment in terms of traffic while at the same time they make up the smallest percentage of sales. mostly kind of people attract from the location of the restaurant. Keep in mind however that although they may not represent a large percentage of immediate sales and they are a real voice for restaurant business in the community.Many Wanderers shop merely for the interaction and experience it provides them. Shopping is no different to them than it is for another person to go to the gym on a regular basis. Since they are merely looking for interaction and they are also very likely to communicate to others the experience they had in the store. Therefore although Wandering Customers cannot be ignored, the time spent with them needs to be minimized. Pricing consideration expectations Prices play main role in business because in restaurant different types of customers come some are from rich families and some from medium class.For example: rich customer spends lots of money on food but the middle class customer thinks what to eat and they look on price? And Always find reasonable prices so the thing is this if restaurant design their menu according to the customer spending power than it will go od for both business and customer. Prices should implement according to the target market than business grow up. Customer need the food prices are reasonable according to their spending power different options provided to customers in food so customer will be happy and satisfied. 1. factors affecting average spending power in hospitality business. Types of hospitality outlets, menu range, pricing consideration Firstly the type of menu offered by an establishment and the variety of menu choice should also enhance the total meal experience. For a lower level market first price of food. If the customer is paying $50 for three course meal the range of menu items that can be made available within the cost limits of such an operation is obviously more limited than in operations where the customer’s average spending power is higher.Secondly, the amount of time taken to consume meals at this level of the market may vary between half an hour to one hour but will rarely exceed this. Th e menu choice offered by a restaurant is therefore dependent on a number of interrelated factors like * Price the customer is willing to pay * The amount of time available for the meal experience * The level of the market in which restaurant situated * The production and service facilities * Skills and staff Expectations and requirementsA single customer or group of customers arriving at a restaurant for a meal bring with them a series of expectations regarding that restaurant and the type of service they will receive and the price they will pay, the expected good atmosphere and mood of the restaurant etc. The customer expectation may be varied and numerous, ranging from the restaurant which the customer frequents because they want to be seen there and participate in its social atmosphere, to the small quiet restaurant where the customer may go because of its intimate and personal nature.If customers sense disharmony, however between their expectation of the restaurant and the actua l product they find for example, it is too intimate for the occasion and they may not enter the restaurant but choose another. If disharmony is not realized until customers are seated at the table and it is unlikely that they will leave but will have a hurried and uncomfortable meal. Level of service The higher the cost of the meal to the customer and the more service the customer expects to receive. The cost of the meal to customers increases so will the amount of service they receive.It is necessary for a restaurant to identify the level of service. if a restaurant has a very formal type of food and beverage service usually associated with high class operations, the other aspects of the restaurant service should be equally formal the speed, efficiency and dress of staff, the degree of personalization and courtesy the customers receives, and so on. It is important for a restaurant operation to consider not only the service of the food and beverage for which the staffs are usually a dequately trained, but also to remember the indirect service aspect of the operation which are all part of the customer’s meal experience.The meal experience Eat and drink experience The meal experience may be defined as a series of events both tangible and intangible that a customer experiences when eating out. Tangible- which can be feeling by touching, seeing like restaurant tables, chairs etc. Intangible- which can be only sensed/felt like restaurant atmosphere etc. It is difficult to define exactly where a meal and drink experience actually starts and ends although it is usually assumed that the main part of the experience begins when a customer enters a restaurant and ends when he leaves the restaurant.The series of events and experiences customers undergo when eating out may be divided into those tangible aspects of the product that is the food and drink and those intangible aspects such as service, atmosphere, mood, etc. So it is necessary for the tangible and intangi ble components of the restaurant to combine together and to be seen by the customer as one total product The menu is the center piece of any restaurant establishment. it is not a food list items for sale but the reason behind the establishment exist Management issues Staffing 1) Floor management in staffingIt includes floor managing staff and they provides service to guests or customers in restaurant. Staff allocates on different jobs from opening hours to closing hours. Manager is responsible for their staff and all safety and health regulations. Manger motivates all other staff in front office and take care all areas. Manager also provides training for their staff to make more profit from their serving skills. 2) Kitchen Management In kitchen management, kitchen staff working in the kitchen only. There are different roles in kitchen management like chef, head chef, dishwasher and kitchen hand.Kitchen is the place food prepared and served food to customers. Managing the kitchen sta ff helps to control food quality. Kitchen is place where staff gets tired because it never stops in trading hours. Kitchen management is responsible for food cost, budgeting and profits Organization (administration) in restaurant All stock controlling, budgeting, labor cost, balancing cost, scheduling rotations, profits according to seasonality, surveys and hiring staff with maintaince of the kitchen equipment’s. Marketing Management will decide about market strategies.Marketing is a source to attract customers and satisfied current customers. With the target market expanding new products and services. There are numbers of way to promote restaurant like media, comment cards, emails and social sites. Marketing plans will be designed for to increase customer visit, increase average checks and send profits sky high from insides to outsides the restaurant, the marketing plan is the road map to achieves specific sales objectives. it includes tv, radio billboards or localized neigh borhood program.In chevaliers we will implement setup frequency dinning programs and data base programs that instantly tell who is customer in restaurant, their birthdays, and anniversaries and where they live Finance Money plays very important role in any business. And it is also important to know how to manage finance. Management always ready to manage all situations like when season off the restaurant sales automatically down and management knows how to handle that particular situation. Managing day by day expenses in restaurant business and POS system helps to manage all sales and inventory. Control systemsA big emphasis is being placed on extensive research into the quality and integrity of restaurant products. Restaurant management will constantly tested for high standards of freshness and purity. Food costs and inventory control will be handled by computer system and checked daily by management. Service standards There are different types of services provided in restaurants l ike buffet service, silver service, table service and tray service. As the service level increases the labour costs increases because of the increased skill level and the quantity and quality of equipment increases.A higher standard of customer service requires a higher standard of decor, food quality, equipment and staff. More facilities cost more. The delivery of a consistently high standard of service requires a higher proportion of product, staff and equipment. Quality systems The quality of service is another factor that contributes to restaurant customer satisfaction. This is a particularly important factor to full-service restaurants because they are typically more expensive and slower than quick-service restaurants.Many factors go into the overall quality of service at a restaurant such as how positively customers feel about each member of the restaurant staff they interact with. Some customers may be more concerned with the social interactions with the wait staff, while oth er customers are more focused on how quickly dishes are removed and glasses are refilled. The relative importance of these different factors often depends on the style of restaurant and the outlook of a particular customer. Team working All members of a team must feel empowered to work towards quality.This means if a waitress does not feel that a meal is up to standard that she has the right to refuse to take the dish to the customer. Staff should be encouraged to share their ideas about how to improve the quality of the organization often as they are the ones dealing directly with the customers they have more useful ideas than management. Training Management will train employees in food service sanitation. Each employee shall be trained in food service sanitation quarterly. Lo2 understand product development within a hospitality environment 2. evaluate the key stages in product and service development applied within hospitality operations Special pricing Market segmentation( identi fy demand of the market) Market segmentation is one of the steps that go into defining and targeting particular markets. It is the process of dividing a market into a distinct group of buyers that require different products or marketing mixes it targets specialty markets that will promote products and services more effectively than a business aiming average customer. It is easiest way of marketing in groups and it helps to get knowledge about customers needs and wants.Market is segmented in different groups of consumers. For example: * Behavior bases like product knowledge, usage, responses and attitudes of customers * Demographic basis like age, occupation, age and family size * Psychographic bases like lifestyles, values and personality * Geographic bases like states, regions and countries Market segmentation is important for business and for development. We do because we want to know about customer thinking about food and beverages. According to customers’ needs and wants restaurant establishment developed. Design the productMenu plays very important in restaurant business and establishment designs their menu can increase sales, turnover and ensure the menu remains balanced in terms of sales mix and popularity. The menu can designed in such ways to seduce and convince the diners to choose a specific menu item by the wording and how the dish described. Fine dinning restaurant provide menu with less wording, naming exotic ingredients. Restaurant should clear explanation about customer perceptions and according to family restaurant environment should be attractive for kids and keep in mind the value of money.Theme of the restaurant Theme for restaurant is very popular and it effect on restaurant sales and development. There are numbers of themes for restaurant like flower decorations, sports, heritage and colorful themes. It increases the sale of restaurant. Theme describes the restaurant and customers attract from theme. A restaurant theme is a blend o f food, atmosphere and service. Restaurant theme decides according to location and local competition. Theme will decide according to customers. Need to survey of that place where your restaurant situated and then decide restaurant theme.For example: if your customers are families with younger children you don’t need to be open until midnight or have a full service sports bar. Advertising Restaurant advertising comes in many forms. Radio spots newspaper ads, TV commercials even coupons are all ways to advertise a restaurant. We can hire a PR agency to help you get your message out or you can do it yourself. Advertising is not a one-size-fits-all deal. Advertising plans vary from year to year, season to season. Like we have a busy summer season and less business in the winter and we will need two decisively different advertising plans.While advertising we can show discounts/coupons and special offers for customers so it can develop brand image in the eyes of customers. Customer s will definitely think about restaurant and definitely plan to go that particular restaurant. Websites is another option where we put new offers and menus for customers. Customers will directly order from internet. It helps to generate income from customers. Food and beverage planning * The wide variety and choices in f and b * The process has to comply with the HACCP policy The fast turnover of some food like items delivered fresh in the morning may be prepared and served to the customer at lunchtime and the revenue saved by afternoon. * The product cannot be stored for any length of time * Different types of customers handled in same establishment Food control points There are some common features are found in food production processes in all food and beverage operations. Product goes through the production process. It first enters in the establishment with raw material or preserved product and then stored in store area.Processing of this product must then take place preparation of food and cooking food. After the product ready it will presented in plates and serve to customers. Food control process Types of food | Storage | Preparation | cooking| Holding | regeneration| Presenting and serve food| | Refrigerate | cutting| boiling| Chill | Steamer | Plates | Fresh | | chopping| grill| Freeze | Microwave | Trolly | Canned | Freeze | Weight | Baking | Hot | Traditional | Buffet | Frozen | | peeling| Microwave | Cold | Oven | trays| Preserved | Dry store | Slicing | Frying | Sous vide | | wrapping| | | Measure | Boil roast | | | | | Filet/blend and mix| | | | | Employer’s satisfaction Employees of organization play very important role in hospitality industry. Restaurant development depends on employee’s satisfaction. There are numbers of things take part in employee’s satisfaction that is job security, providing pay at time, opportunities to use skills and abilities, feeling safe in the working environments and also with good communication. Moreover the employee’s relationship with their co- workers or supervisor and management recognition of employee job performance.If the employee not satisfied with their job then how can he/ she work properly so it is very important that an employee satisfied from their job. Risk management While working in restaurant there are numbers of risk involved but restaurant owner and manager face that risks. In restaurant should be provide a safe working environment as well as prepare for the unforeseeable accidents, damages or any disaster that might impact restaurant building. Restaurant need trained their staff to handle this kind of situation. Safety procedures implement into daily procedures.Restaurant aware and insuring about lawsuits or any kind of damage to business. Protecting restaurant from fire Protecting restaurant from crime Protecting staff and customers from accidents Understanding legislation that effects on business like food hygiene, employers, liability, health and safety in restaurants are all relevant when anyone running business There are some acts that implement when something happen like this The fire act Every building have fire service act, fire evacuation procedure should be in place. Fire equipment’s must be in place and serviced regularly.The food hygiene act 1974 It is for health of each customer and it implies on restaurant. Every restaurant should be neat and clean. Storage area should be clean. Food hygiene regulation 1974 act says that regulations are safe storage and also there should be safe preparation. 2. 2 analyses the features which contribute towards the customers perception of products and services Whenever a guest enters a restaurant or hotel or a food and beverage section of any place, he/she expects something more than just what is served.The expected things include quality, timeliness as well as cost effectiveness however what if you can give the guest more than what he/she has expected Food hygiene in res taurant Good food hygiene in restaurant is of vital importance for the pleasure of customers and the continued success of restaurant business. Customer also expects where they eat the place should be neat and clean and kitchen should be clean while preparing food so there is no harm to health. Why food hygiene is important? Every day people get ill from the food they eat.Micro-organisms including bacteria, viruses and moulds found in food can cause food poisoning, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhoea and vomiting. It is for customer’s good health if there is no food hygiene customer unhappy and they will blame on restaurant so hygiene is very important. Restaurant cleanliness attracts customers and it helps to increase more customers. Type of greeting and welcoming Greeting and welcoming is the first impression so when customer enters in the restaurant host responsibility to handle customers with smile, eye contact and welcoming.Pol itely speak with customer and offer something water first than provide menu or tell them today’s special menu or menu of the day with special offers etc. Physical appearance matters Guests expect to be served by a good looking and well-dressed staff. Staff cannot be untidy will their face, hair or clothes. The guests should not feel that the restaurant management is too harsh on the staff in terms of salaries or duty such that they cannot afford a proper uniform. This creates a wrong impression. Serve the food in warm, well washed dishes/containers nd all plates, bowls used should be well washed and cleaned. Increase knowledge about the product: The guests could have a query about the food and beverage they are consuming or are about to order. The service staff should be well equipped with the knowledge of the product so as to help the guests make a decision. Speed of service and their types Speed of service according customers like young people want very formal service and o ld people like quick service and on time. Service is very important part of any restaurant. Restaurant depends on the best service.If the service does not meet the customers’ expectations and customer felt the service very good then they defiantly come back to restaurant. Customer service covers many different parts of restaurants day to day operations and going far beyond the front of the staff. In chevaliers there is no proper service provide to customers so they will not come again because of poor service. Ambience (good environment) * Good Environment * Clean * Organized * Safe * Low pressure * Energy level appropriate to clientele * Decoration Brand loyaltyBrand loyalty known as reputation of the restaurant and it is very important that restaurant have good reputation in market. Brand loyalty is depending on their service and good quality of food. Customers want to feel important They know that restaurant have lots of other customers and clients but they just love it whe n staff makes them feel special. Flexibility Customers hate to hear the word No or it cannot be done. Its not always possible to say yes to a customer or do exactly what they want however it is important to be as flexible as you can. Staff needs to motivate and convince customer to take another meal or service.If someone to know their name (names of customers) A customer name is one of the sweetest sounds they will ever hear. If you use a customer’s name when you talk to them it indicates that you recognize them as an individual. Don't use it too often as it can become irritating, but definitely at the start and the end of a conversation. 2. 3 assess the opportunities and constraints affecting product and service development within a hospitality environment Food and nutrition Dietary requirements Proteins are required throughout life to create, maintain and renew human body.The amount of proteins required changes with age, during growth periods and depending on health of huma n body. Now days people are very health conscious so according to their needs restaurant provide food of their choices For example: restaurants provides special kids menu age 2 to 12 and these are foods that kids tend to like and which meet kids dietary requirements like fruits. For Strict vegetarian Restaurants do not mix any animal products like beef, chicken, fish, eggs and they provide pure vegetarian food to customers. They provide different kinds of salads, other vege dishes.Regulations acts in implement on restaurant and employer liability towards the customers are as follows (class work) Health and safety act There are laws and systems that have been established to help ensure that the food served in restaurants is safe. Bacteria grow very easily if given the chance. The local Health Department will send out inspectors to make sure that the chefs and servers are following the proper guidelines. Inspectors will issue fines for minor violations and can shut you down for major violations. This act states that the relation of guest and staff protected from health issues.During work the environment should be neat and clean. People should work in clean environment and make food in clean place. In restaurant they can use clean and right equipment’s and cutlery. Employment act 1992 The health and safety in employment act 1992 states that to prevent harm to the all the employee who all are working in the premises and for other person who is in the neighborhood of work should also be protected moreover the customer who all come to dine in the premises should also be taken care off. Restaurant staff never provided food which can harmful for guest and they should prevent them from food.They need to check expiry dates and food storage in right temperature and there should be system which followed by business from food deliveries in the restaurant on time. It also include proper receiving, storage, preparation, cooking and serving food. Staff training should be compulsory because of their knowledge. Restaurant should prevent customers from hazards. The privacy act According to the Privacy act states that individual privacy therefore is personal details of the guest should not to be disclosed to any one at any point of time.Customer privacy act implies in restaurant operations. No one can disclose any information about customers. Human rights act According to the Human rights act 1993 says that nobody can discriminate any one on the basis of Race, color, ethnic origin, disability, gender, marital status, age, religion, political opinion, employment status, sexual orientation. Trading act Shop trading repeal act 1990 defines about the hours of opening the business which also help the customer to be aware about their purchasing time. 2. evaluate different merchandising opportunities for hospitality products and services A combination of local media and local store marketing programs will be utilized at each location. Local store marketing is most effective, followed by radio, then print. As soon as a concentration of stores is established in a market then broader media will be explored. Advertising is best form to promote restaurant. By providing an entertaining environment with unbeatable quality at an unbelievable price in a clean and friendly restaurant than it automatically increases sales.There are some methods of advertising such as TV, radio commercials and newspaper ads can be very expensive. If any person ready to open a new restaurant or promote existing restaurant and they don’t have a very big advertising budget than there are still several ways to promote restaurant even on a low budget. Restaurant Website One of the most powerful tools a restaurant their own websites. More and more people are turning to the World Wide Web for information rather than the yellow pages. Maintaining a website is crucial for any business today.It is simplest way to attract customer and get sales profit. People sell pr oducts directly to consumers and it should give the basic information of restaurant and about hours, telephone number, directions and a copy of menu. Restaurant also advertises on website customer promotions on weekly promotions such as an early bird menu or happy hour details.. One of the best ways to get business through restaurant website is linking with other businesses such as local hotels, the chamber of commerce and local tourist information sites.Menu Flyers Creating a menu flyer or a take-out menu is another way to get the word out about restaurant without breaking the bank. Place these flyers at local hotels, chambers of commerce and to local businesses. Menu flyers placed on popular tourist destinations as well such ski mountains, parks or whatever place in the area that draws a crowd. On flyers menu we are not able to put whole menu so it is ok if we post some popular dishes and including hours and any special promotions like happy hours, direction and contact number.New spapers Newspaper advertisement is very cheapest way to promote restaurant because if we don’t have enough money to promote on high level, like bigger advertisements than we advertise restaurant on newspaper within less amount. Menu Inserts Menu inserts are a great way to advertise new promotions or services to existing customer base. For example if there is a introducing a new promotion such as a wine tasting dinner on the first Friday of each month, we can place an insert advertise that is in regular menu. Theme nightsTheme nights like particular theme on the day which are not preparing in restaurant before but now restaurant decide to create French menu with flowering theme and beautiful decoration with candles. According to customer interest if someone like French food or flowering theme than they will definitely come to restaurant. Customer like fun loving nights. It increases there interest to come again and again. When to Spend More on Advertising? Restaurants should p lan to increase their advertising budgets during the holiday season.In October or early November, run a newspaper ad reminding the public to book their holiday parties and order their party platters. If the place where restaurant located tourist destination then it is a good idea to place an ad in the local paper and or tourist paper prior to the busy season May for the summer months, November for the winter months. Many chambers of commerce or local tourism associations will publish a newspaper geared specifically toward tourists. It highlights all the sights and activities of an area. Advertising is key to gaining new business for your restaurant.However, you don’t have to spend a fortune to attract new business, when you think outside of the traditional advertising box. Lo3 understand pricing and profitability concepts within hospitality operations 3. 1 evaluate different methods of pricing taking into account additional pricing considerations It is all about product and h ow much to charge for product or service. There numbers of strategies to overcome problem in manage product price or menu price. There are some Pricing strategies to set the price of product and service like cost, positioning and maximizing quantity.Correct pricing is very important in restaurant business or any other business. There are four methods to calculate the pricing. Some of the pricing methods are following: Methods of pricing 1)Cost-plus pricing Cost-plus pricing is the simplest pricing method. The firm calculates the cost of producing the product and adds on a percentage (profit) to that price to give the selling price. This method although simple has two flaws; it takes no account of demand and there is no way of determining if potential customers will purchase the product at the calculated price.Set the price at your production cost, including both cost of goods and fixed costs at your current volume, plus a certain profit margin. For example, widgets cost $20 in raw m aterials and production costs and at current sales volume or anticipated initial sales volume and fixed costs come to $30 per unit. Total cost is $50 per unit. Then decide that want to operate at a 20% markup, so add $10 (20% x $50) to the cost and come up with a price of $60 per unit. So long as you have costs calculated correctly and have accurately predicted your sales volume and it will always be operating at a profit. )Psychological pricing Hitting price points that are significant for example pricing items at $14. 99 instead of $15 customer perceive them as being better value. It is easy way to attract customers and make more money from this strategy. And also covers pricing items too low on a menu in comparison to other dishes 3)Breakeven pricing It may define as that volume of business at which total costs are equal to sales and where neither profit nor loss is made. Total sales and total expenses are equal and there is neither loss nor profit. 4)Popular price pointsThere ar e certain prices points (specific prices) at which people become much more willing to buy a certain type of product. For example under $100 is a popular price point. Enough under $20 to be under $20 with sales tax is another popular price point, because it's one bill that people commonly carry. Meals under $5 are still a popular price point, as are entree or snack items under $1 notice how many fast-food places have a $0. 99 value menu. Dropping price to a popular price point might mean a lower margin but more than enough increase in sales to offset it. 5)Fair pricingSometimes it simply doesn't matter what the value of the product is even if we don't have any direct competition. There is simply a limit to what consumers perceive as fair. If it's obvious that our product only cost $20 to manufacture even if it delivered $1000 in value, it is a hard time charging two or three thousand dollars for it and people would just feel like they were being squeezed. A little market testing will help to determine the maximum price consumers will perceive as fair. 6)Positioning Poisoning means pricing about product and it is a key part of pricing.For example if anybody running discount store than he always set their prices lower than their competitors. The pricing has to be constant with the poisoning. Customers always want reasonable price and good quality of food. 7)Cost based pricing In hospitality this involves accurately calculating the food or beverage cost of per unit usually done by using a standard recipe than a percentage is added for gross profit to arrive at the selling price. It is important to ensure that the gross profit percentage added is enough to cover all fixed and variable cost as well as the desired profit margin. )Market oriented pricing (Qualitative) This method looks at the relationship between price and value for money like how much people are prepared to spend and will take into account the whole meal experience from decor of restaurant, menu item s, staff service and cleaning. Factors effects on pricing Price must always be consistent with the customer’s perception of value. The higher price the greater the customer’s expectation and it is to disappoint. If the product is perceived to be too expensive the customer will find substitutes.If the product is priced too low the customer may feel it reflects inferior quality. Budget perspective a price needs to include the cost to the business as well as the profit expectations. GST cost It is a value with added tax and it is compulsory for everyone who buys product and service from seller. For example when chef costing the menu he will include tax cost with dish cost. (pricing methods) 3. 2 assess the factors in hospitality operations which effect revenue generation and profitability Pricing is one of the four elements of the marketing mix, along with product, place and promotion.Pricing strategy is important for companies who wish to achieve success by finding the p rice point where they can maximize sales and profits. Companies may use a variety of pricing strategies, depending on their own unique marketing goals and objectives. Portion Control One reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of six shrimp per dish.Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it no more, no less. This is portion control. In order to practice portion control in your own kitchen everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking about menu, then serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of cau tion and measure everything out.Another way to practice portion control is to purchase proportioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive but can save you money in labor and food waste. Sales mix Sales mix is a combination of different sales products like beverages, food, desert and side coffees. Total of brunch sales, dinner sales is equal to total revenue. Customer service Good customer service is the life blood of any business. In a fine dining restaurant customers pay for service to enjoy food and atmosphere.A waiter or waitress serves customer food and beverages and it is up to staff that the customer back again to take service. It means if the staff provides fine and attractive service. Good customer is all about bringing customers back and about sending them away happy and happy enough to pass positive feedback about business. Staff knowledge Staff should know about menu items on tips with their descriptions and if staffs have knowledge about menu and beverages it will be a positive point and if customer asks about product than staff should answer with confidence.It will be good impressions on customers and they would like to some more food or come back again. Customer feel good as they get what they want and customer will be enjoy service. Selling skills Servers also known as waiters and waitresses are a key part of your restaurant staff. Without good service, few customers would return to any restaurant. A good server does more than just wait on customers. He or she is a salesperson. (Perhaps they should be called sellers, instead. ) They should not just be taking orders and delivering food. They should be selling a product- your restaurant menu. A good server knows how to up-sell.Up-selling is simply getting a customer to spend more than he was originally intending. Factors affecting profitability in restaurant business that is: LO2 AND LO3 CLASS NOTES Class work/notes Misleading informati on to customers because 1. Guest complaint increase 2. Spoil image of the restaurant 3. Loss of money 4. Restaurant get fined if they don’t obey rules 5. Effect the brand image 6. No loyalty towards organization 7. Lack of staff training like if staff not provide service to customers properly than customer get dissatisfy they will never come back to restaurant 8. Effect on brand image if there is any problem in operations 9.Hygiene if there is no proper cleaning in kitchen than it direct effect on food so as a result customer will get sick from that food and it effects on restaurant image Employee’s duties for the protection of the consumer 1. Provide and maintain a safe workplace which uses safe equipment and areas where customer think I am safe and they come again and again if they like place. 2. Prevent risks from use of any article or substance and from exposure to physical agents and noise 3. Prevent any improper conduct or behavior likely to put the safety, healt h and welfare of employees at risk 4.Provide instructions and training to employees on health and safety 5. Provide protective clothing and equipment to employees 6. Appointing a capable person as the organization’s Safety Officer which helps when someone in danger 7. To take reasonable care to protect the health and safety of themselves and of other people in the workplace 8. Not to engage in improper behavior that will endanger themselves or others 9. Not to be under the influence of drink or drugs in the workplace 10. To complaint any defects in the place of work or equipment which are not good or danger to health and safetyLo4 Areas that are commonly appraised Deliveries on time If deliveries come on time we will not run out anything. Moreover we could store at right temperature on right place. If delivers come on time then chef has time to organize stuff. Wrong deliveries if wrong delivers come than there are many problems that may arise like chef cannot do preparation w ithout his products. If customer asks for particular item in the menu which we donot have due to wrong deliveries. May be instead of waiting customer would prefer go and try somewhere else. Short term deliveriesShort term deliveries are known as like takeaways. Quality of items Quality should be good if the quality not good than customer always dissatisfied from service and success or failure of a restaurant is tied to the quality of the product, service and atmosphere. Customers expect fresh food that is tastefully prepared. They want impeccable service from knowledgeable staff and they want an environment that is clean and comfortable. By reviewing a checklist of vital points daily, restaurant consistently provide a quality product that will keep customers coming back for more. Back of House Commercial kitchens must be clean and sanitary. Customers or guest never see the kitchen area and cleanliness but restaurant should provide quality food with hygiene. Food is rotated in each d elivery to maintain freshness. * Storage temperature should be checked every day * Prevent cross contamination by identifying cutting surfaces and utensils for specific items such as vegetables * Storage area must be neat and clean * Clean uniforms should be worn by kitchen staff along with hair restraints and proper footwear. All cooking and cleaning equipment should be serviced on a regular basis.Front of House * Check plates, glassware and silver for cleanliness before serving food. * The dining should be clean and decorated * Clean all areas in dinning room dailybasis * Table should be wiped after customer leave the premises * Linen changed day by day * Hand-polishing glasses and silverware after each washing will keep them spot-free. * All plates and utensils should be spot-checked for cleanliness before serving. * Menus should be clean and wrinkle free. * Regularly check tables and chairs for cleanliness and to ensure they are not wobbly or cracked.Also be sure that restrooms are clean and stocked before each shift. Sometime packaging broken Sometimes while deliveries things get broken than staff has right give back that deliveries. Expiry date expired Staff should check expiry dates on products if th