Evaluation Criteria Paper Essay Example for Free

Evaluation Criteria Paper EssayTaylor Transit is a company that is growing rapidly. The company moldiness analyze the resources and capabilities of the company to look for the right tools that allow for provide potential advances and competitive advantages in human resources. The new approach should include the selection of effective tools that help human resources during the expansion process and the criteria that result be beneficial in the human resource practices.The intent of the paper is discussing the effectuation of specific HR tools such as employee selection test, Human imagery Information System (HRIS), successful planning, and the evaluation of the criteria for each tool selection. Human Resource Criteria Identification Identify and establish which is the almost appropriate criteria is fundamental because it allows the implementation of new human resources procedures. The following explain the criteria for each of the following tools Human Resource Information System (HRIS)For Taylor Transit implementation and use of HRIS is of great benefit because it helps to increase the effectiveness of human resources assets as well as provide guidance. The criteria give be based in the necessity of having a good HR nurture system in where the company will be able to keep information concerning to each employee and any other related HR information such as employees evaluation, disciplinary actions, rewards, and trainings in spite of appearance the organization.The HRIS technology supports strategic planning through the generation of labor force supply and demand needs, requirements and forecasts ( Lippert Swiercz, 2005). This tool will be very profitable for the company given that the company is expanding it is Copernican to have a system that allows Taylor Transit to have a solid database to itinerary data 8,000 employees in determine to help in the planning and execution of the company objectives. Selection Test The adequate selection test for the company is important because allow identifying the right candidate since the beginning of recruitment process.The recommended tools for measure the candidates ar the cognitive aptitude and the ability tests. Cognitive aptitude and ability tests are among the most valid predictors available to organizations ( Terpstra, 1994). The criteria in the selection of these tools are because the cognitive aptitude test measure the candidate mental capabilities as well their reasoning and communication. On the other hand, the ability test will help to predict the performance of the employee within the company.Besides the background and the experience of the candidate, for the company will be useful make a thorough assessment in order to have the best candidates within the company Succession Planning Succession planning must be part of an integrated HR process that includes training, development and performance appraisal (Stensgaard, 2005). The criteria for choosing this tool is because the succession planning also has indirect impacts on measures of rigid performance such as productivity and gross returns on assets (Greer Virick, 2008).This would be excellent tool that would be beneficial in the aid of HR processes (training, development, and performance). adept of the things Taylor Transit need to take into consideration is make sure of taking the necessary measures regarding in the proper selection of personnel for each of the positions within the company, as well of having the support of the senior level management. This is important because it allows a systematic process for identifying, evaluating, and developing personnel who are trained to perform severalize functions within the company.The usefulness of this is essential because it allows certain key personnel receive the necessary tools to develop their skills and abilities, as well as giving them the opportunity in the future(a) to be the future leaders of the company. Conclusion By implementing th e right tools allows human resource management to have a higher level of competitiveness. The three selected tools are best suited for the rapid growth of Taylor Transit. Implement the HRIS is stabilising because it allows fail control of information, and quick access to information for each employee.And for assessing the performance, this will help experience what kind of trainings can be provided to employees. This is helpful because it allows management the assessment and improvement of the procedures of the company. Meanwhile, the employee selection tests are useful because they allow the assessment of cognitive abilities and skills of employees in order to recruit the best possible candidates and may have better performance of the company.This is important because in the long run is cost effective because employees who have better cognitive aptitudes and abilities skills learn quickly, therefore the company does not have to incur in additional expenses for re-training their employees and in turn avoid turnover. Finally, the successful planning is helpful because it allows employees to adapt quickly to the demands of the company the company in turn may have strategically highly qualified personnel in positions that are key to the success of the company. Implementing these tools allow the proper management of the company.

Medical Billing and Coding Essay Example for Free

Medical Billing and mark EssayMedical Billing and Coding (current student) 2013 Medical Administrative Assistant Diploma (GPA 3.34) 2012 Includes Disease Processes, Surgical Procedures, Life Cycle of an Insurance Claim, Health Care Settings, Health Care Payers, Procedure and diagnosingCoding from Medical Records, Reimbursement Systems, Facility Billing, Word Processing and Medical Practice Management Systems.* Promoted a welcoming and safe learning environment for children, helping to split up a well-rounded and respected educational organization.* Assisted the school director in playing a key role in developing a diverse and enlightening curriculum in strict accordance with state mandates. * Communicated effectively with children, peers, parents and directors to ensure smooth operations and eliminate potential issues before they could negatively impact the school.PackerExpress Personnel Jamestown, NY2001 2002Bush Industries Jamestown, NY2001 2001* Duties included Packing, stocking and accurately completing labor tickets.* Load materials and products into package processing equipment tools.* Record product, packaging, and order selective information on specified forms and records.* Performed any combination of light cleaning duties to maintain the establishment.* Inspected for defects and recorded items packed.

Design And Atmosphere In Customer Expectations About Restaurants

Design And Atmosphere In Customer Expectations About eating ho eng senescementsWhat defines a good eatery? A good location, wide variety of pabulum offered and prices trustworthyly atomic number 18 crucial factors scarce the best solid food in town wont help a restaurant out if the ambience is just not indemnify and customers dont feel comfortable. Some ilk it entertaining and lively, others prefer quieter gentle winds. Perfect Design brush offt foreshadow a bewitch atmosphere but can sometimes so far seem boring. In this study different categories of restaurants willing be identified, combined with an experiential research using three restaurants of different categories. E really important aspects of atmosphere creation will be explained and recommendations will be given.1 Introduction and line of reasoning of relevanceAims of the BBA ThesisThe aim of this Thesis is to identify the circumscribed aspects of customer satisfaction and analyze the importance of instaur ation and atmosphere in a cordial reception establishment, specifically in a restaurant environment. It will examine whether or not design is an important factor shaping customer expectations well-nigh a restaurant. Different techniques of internal design and atmosphere creation will be identified such(prenominal) as usage of colourise, lighting, practice session of smells and music. Further the thesis will explore achievementful design innovations in the Hospitality industry. The human horse reasons that can be flummoxd by design will be discussed and the in that locationfore farmd emotions and their feasible benefits to the hospitality industry identified. It will show how ambience affects consumer behavior and whether it can serve as a critical factor in determining the success or failure of a business. The thesis will also include examples of such successful design concepts.Analytical ProcedurePublications will be study and used to give an understanding of the term design, in relation to ambience creation. Different techniques and terms of design will be explained with the help of several publications provided in the list of resources. After giving the overall understanding of the given topic, the inseparable research synopsis begins. Using the website www.onlineumfragen.com, an online questionn zephyre was designed, featuring pictures of three restaurants of different design categories. First at that place be questions about the overall design and atmosphere aspects of each individual restaurant (named Restaurant A, B and C in the questionnaires). Later the respondents will be asked to choose one of the three to plan a special blusht (e.g. their birthday) at. Choosing to conduct the survey online gave the opportunity to define a population using networks such as Facebook (www.facebook.com). A group was fabricated on April 22nd 2010 and 1427 people were invited to join the group and kindly asked to complete the survey. After a week, the group was closed on April 29th. By then 201 people took part in the survey. After defining the relevance of design as a factor in customer expectations about a restaurant and how it thusly affects satisfaction by the example of three restaurants, the paper will give recommendations to farm customer satisfaction and then finish on the findings that were determined by the study.Restaurant DesignIn past times Interior Architecture or Interior Fitting described the very same process but the term Design became much to a greater extent appropriate in todays world. Be arrays planning and handcraft Design involves intention and craftiness. Restaurant Design requires experience and precise know-how. Looking at the industry one realizes that there is a lot of competition in an immense marketplace. Chances of surviving challenges like an economic crises or even just a change to a rude(a) trend seem very low nowadays.According to Kotler (1983) the field of market Research identified the i mportance of design and atmosphere in restaurants. The meaning of the total product gained importance, meaning the Restaurant and everything that comes with it. The tangible product, meaning the food and beverage aspect of the Restaurant play a minimal role in the buying decision of the customer. Kotler even claims that in some cases the atmosphere alone influences the buying decision the most.Design creates a new world of experiencesIn any given situation, whether in an upscale restaurant, in a dining car of a train, a simple tavern on the countryside, the guest should al ways be the center of attention. In any successful business t is essential to wield about the customer and try to fulfill his or her needs by all means. Especially in todays world, consumers be looking for change and want to seduce away from it all. This also means that it is not sufficient any more than(prenominal) to count on having a renowned chef and excellent food in your restaurant anymore. It is more and more necessary to distinguish your restaurant through graduation exercise-class service and create that special atmosphere in which guests will feel comfortable and the more will be animated to consume.It takes much more than simply changing the warp of the walls, putting up new curtains, changing the lights, buying new tableware or furniture when planning and designing a restaurant. The architecture and the design of the actual space create the stage for the play, in which the idea and concept of the owner or designer carry to be visually translated to the guests. The challenge here is to prepare guests for a culinary experience. This can be achieved through the right use of colors, materials and lightning to stimulate all five senses and thus prepare for consumption and pleasure.Significance of design and atmosphere in RestaurantsEating out has become as much a lifestyle choice and form of entertainment as a source of nourishment. (Ryder, 2007)The 7th P of trade and the 5 Senses of ManThe 4Ps of Marketing (Product, Price, Place and Promotion) have for a long-time counted as the Marketing classics. When looking at the Marketing Mix of a service we shall add three more Ps. These are commonwealth, Process, and corporal evidence.People in this case simply means Staff should have the appropriate interpersonal skills, attitude, and service knowledge to provide the service that consumers are paying for (Service Marketing Mix The 7Ps).Process refers to the systems used to assist the organization in delivering the services.More important in this study though is the last of the Ps Physical evidence.Physical Evidence is the element of the service mix, which allows the consumer again to coerce judgments on the organization. If you walk into a restaurant your expectations are of a clean, friendly environment. On an aircraft if you travel origin class you expect enough room to be able to lie down Physical evidence is an essential ingredient of the service mix, consumers will make perceptions found on their sight of the service provision which will have an impact on the organizations perceptual plan of the service. (Service Marketing Mix The 7Ps)Now likewise this crucial 7 Ps, there are also the 5 S that are of importance here. In other interchanges, it the 5 senses of man play a essential role in the buyers decision-making process. Man gathers all information through his environment. We experience our surroundings through our senses of sight, hearing, taste, smell and touch. Since Man is exposed to a input satiation by todays industry, the sense of sight evolved as main criteria for perception of the surrounding environment.The sense of sightThe sense of sight is the most dominant of senses in todays times. 70 to 80% of our perception is influenced by the sense of sight (Sehsinn). The human sense of sight can and should be stimulated in many ways by gastronomy. The interior furnishing, the color schemes, the lightning techniques, va rious design contrasts, the cleanliness of the establishment and even the appearance of the staff are significant aspects that can determine the success or failure of a business. All these factors also help to create a lasting image of the establishment in the customers mind, and can therefore result in to a customer that will return and recommend the restaurant to friends. If these aspects fail to stimulate the sense positively, the customer is sure not to return.The sense of hearingThe sense of hearing allows Man to experience sound, noise and words and is fully authentic already 4 to 5 month prior to birth (Senses, 2007). In Gastronomy there are multiple ways to stimulate this sense, on one hand there is the background music that is often used to create a certain ambience. Conversations among guests or staff or even betwixt guest and staff and also noise that comes out of the kitchen can function as a stimulus. The soundscape should be lively, but not too loud and definitely no t too silent. The acoustics can be well directed by means of carpets, sound take up materials, tablecloths and other dcor. Depending on what kind of atmosphere one would want to create, the choice of music is some other crucial factor. A line must be drawn between establishments like the newest In-restaurant in new-made York City and that charming Brasserie in Paris Saint Germain. One could say there lie worlds between the two and this must also be implemented when choosing the music. In General one can say that the younger Generation is used to louder sound than the older, but in most hip restaurants in New York, the music is so loud there is barely any talking. Now imagine that soundscape in the charming Brasserie in Paris. So when making the choice about music volume one should consider the mean between the target groups and also not exit to adapt to the type of image and ambience one would want to transmit to the clients.The sense of tasteThe sense of taste is the least deve loped of all senses. delinquent to the fact that Man can only distinguish between 5 tastes it is almost unbelievable how a sense like that can determine our superior of life and joy for life to that ex race. The older we get, the less we taste. A newborn child has about 10.000 taste buds, whereas adults only have 5.000 on average. (Senses, 2007) Man can only taste four qualities. These are sweet, sour, bitter and salty. Other tastes are tasted through smelling, either through the nose or through the mouth and throat.The sense of taste is undoubtly the one of the most important factor for customer retention, but not anymore the most important in gastronomy. The menu and the quality of the food are factors that can determine the success of a business. If the food is good, the guests are more likely to turn a blind eye on shortcomings in the design and atmosphere. The optimum and everyones promise to glory and success is a good cabal of the both, since customers are willing to consu me more and with more pleasure if the right ambience is created around them. (Ryder, 2007)The sense of smellA designer who creates objects and spaces engages our sensations of touch, sight, and sometimes hearing. But what of our noses? Despite olfactions unmatched ability to evince memories and emotions-two essential objectives of design-smell is a relatively untapped medium in design practice. (Black, 2010)In gastronomy there are ways to market services through smell. The appetizingly smell of fresh prepared food, pertly brewed coffee, baked bred or even the smell of flowers can stimulate the sense of smell and therefore put the guests in a consumption clime. Strong eubstance odor of staff or disturbing smells of the kitchen should be reverseed as guests will feel disturbed and their appetite will probably be gone with the smell. Eva Wisten (2010) even goes so far as to claim that thread itself can be decribed as a form of design. All of the categories and critical tools we n ormally apply to design can also be applied to scent, from the recognition of a balance between means and goals, to the different degrees of engagement with the rest of the world. (WISTEN, 2010)Wisten further explains in her clause that scent is already being used widely as a design element. Manufacturers seem to be reaching a tipping point of awareness that scent is important in creating a total brand experience. For example, casinos, hotels, private clubs, new automobiles are often designed with signature scents. (WISTEN, 2010)Scent can play a more emotional, expressive, and even functional role in our mundane lives. Since Mans associations with scent are incredibly noticeable and cognitively bonded with memory and prior experiences, scents might circulate up new ways to learn and remember. Becoming more alive to scents will also add texture, depth, and generousness to our everyday experiences, if we can find ways to incorporate them that move beyond air fresheners and analogs of inbred scents. (WISTEN, 2010)Also, a scent can be used to tag objects and places and accordingly build associations and habits. According to Wisten (2010) it would therefore enable customer retention on a brand new level. (Black, 2010)The sense of touchUnfortunately the importance of the sense of touch is often underestimated in tourism. When exploring their surrounding, people like to look, taste, hear and smell but they also explore by touching the materials and even enjoy touching pleasant materials. A wooly blanket in a Hotel room or comfortable chairs in a restaurant are factors that also determine a nice atmosphere. As mentioned above, the choice of materials is also important not only to the eye but even more so to the sense of touch. (-ller, 2009)The attainment of colors contort. A attribute of light or of surfaces or object that is perceptible to human vision and that is described by various color names, such as red or racy. (Pile, 1997)Colors stimulate all our sen ses they are linked to our subconscious knowledge and memories and therefore create certain associations (Stadler, 2010).People try to flee the routine, to relax from the daily stress and to regenerate, but to be able to do so the atmosphere as to be right. Using colors, designers can stimulate the senses and therefore create moods or create different and completely new atmosphere (Stadler, 2010) It doesnt necessarily mean that everything has to be as colorful as it gets, but putting the right contrasts or accents and harmonizing design elements already does the trick. In other words extreme unity of colors leads to under-stimulation whereas extreme complexity leads to over-stimulation. Harmony is a dynamic equilibrium. (Morton, 2008)Understanding the science of colors is important to be able to create moods and emotions and direct guests to consume with pleasure. The world is too colorful to leave a wall blank and white, on the other hand loud colors arent the optimum either and ca n lead to unwelcomed side effects (Stadler, 2010). The use of colors belongs to one of the most fundamental possibilities to influence our surrounding and our wellbeing.Classification of colorsThere are three so called elementary or base colors Red, Blue and color (Figure 1). In traditional color theory, these are the 3 pigment colors that can not be mixed or formed by any combination of other colors. All other colors are derived from these 3 interpenetrates. There are secondary colors that are created through mixing two of the primary colors with each other Green, Violet, Orange (Figure 2). Blue and Yellow make Green, Blue and Red make Violet and Red and Yellow result in Orange. There are also tertiary colors that are formed by mixing a primary and a secondary color. Thats why the hue is a two-word name, such as blue-green, red-violet, and yellow-orange as seen in Figure 3. (Morton, 2008)Figure 1 Primary Colors Blue, Red and YellowFigure 2 secondary Colors Green, Orange and Vio lettFigure 3 Tertiary Colors Yellow-Orange, Red-Orange, Red-Purple, Blue-Purple, Blue-Green and Yellow-Green.Effect of colorsBefore discussing the impact of specific color hues, there are some more general observations that need to be noted. It is widely accepted to order colors into general families of warm, cool and neutral colors. (Pile, 1997)Warm colors The word warm has another meaning here, in the same sense as we speak of a warm greeting, a warm friendship or a warm atmosphere. The hues on the warm side of the color circle are red, orange and yellow, including all their shades, tints. These warm colors are generally understood to create a cozy, comfortable, homelike and pleasant atmosphere (Pile, 1997). Experiments also have shown that interiors with primarily warm color shemes will appear comfortable to occupants even with the actual air temperature lower than required to achieve comparable comfort in identical spaces using cooler colors.Cool colors Every shade and tint of t he green-blue-violet side of the color circle fall under this term. They are related with calm, relaxing and more contemplative experiences. Cool colors tend to lower the sense of actual air temperature and therefore are often preferred in spaces where excessive heat (climatic or artificial) can be anticipated. At an extreme, cool colors whitethorn have a negative and depressive psychological impact (Pile, 1997).Neutral colors White, Black and Gray fall between warm and cool, having less intense psychological impact and therefore in its extreme form may have a bland or boring effect. In its positive uses, neutral colors may propose businesslike, practical and utilitarian atmospheres with a minimum of emotional content (Pile, 1997).According to Molton (2008) colors have the power of conveying a mood or message. It can make or break how people perceive a business or a product. As evidence, consider the $23 zillion in sales made by Heinzs green ketchup. In the following abstract the effects of individual colors will be identified.BlueMolton (2008) claims that blue color can work as appetite suppressant. Blue colored food is not a common occurrence in nature. There are no such things as blue salad, blue meat and besides blueberries, the color blue just doesnt exist a significant quantity of natural food color. Looking at Figure 4 one will admit that this dish with blue colored rice looks everything but tasty.Figure 4 Blue Rice, Cherry Tomatoes and Pork (http//i67.photobucket.com/albums/h289/cyberpete/Cooking/PICT0254.jpg)Spaces appear bigger in size and seem chilly and clean. In Interior Design one should use the color blue only in spaces to relax, for example in the Wellness area of a Hotel, where red would have the opposite effect.RedRed is claimed to be a dynamic and aggressive color. It stimulates psychologically and physically, enhances labor and movement and even encourages dancing. Not only venues with a dance floor make successful use of this color but a lso restaurants use red in dining environments, since the right shade of red can work as an appetizer (Mahnke, 1996). It activates metabolism and blood circulation of the body as it signifies pure energy. However it can also appear overwhelming and result in irritated guests (Morton, Color Matters, 2008).YellowYellow brings the sunshine in. The color has the effect of lightning up bad mood and puts a room into a sunny and positive atmosphere. Spaces even appear bigger and more vital. It enhances concentration and stimulates the mind towards a positive attitude even in combination with darker colors. It is commonly used in Cafs and Bars since yellow inspires discourse and communication. In gastronomy it can be used to keep guests longer and therefore make them willing to consume more (Mahnke, 1996).GreenGreen has a tranquillise effect on people it gives a feeling of balance tranquility, and security. The color is often used in conference rooms in Hotels (Pile, 1997) as it stands f or creativity and willingness to learn new things. A green room appears vital and has a regenerating effect on the human organism. The color seems friendly and relaxing. Green is incomplete a cold nor a warm color, often it is understood as a neutral pole between the two.OrangeOrange can create a cheerful warm and comfortable atmosphere. It is known as the friendly and social color in Interior Design (Pile, 1997) that also has the ability to enhance appetite (Mahnke, 1996).BrownBrown as used in interior decorating has the effect of giving a rustical and comfortable atmosphere.White, Black and colorWhite, Black and Grey belong to the so-called non-colors. They are perfect combined with other colors. However if too much black, white or grey is used in interior decoration it can give a feeling of heaviness and darkness. These colors make better use as neutralizers or contrasts to other colors (Pile, 1997).Color in RestaurantsAccording to John Pile (1997), Restaurants call for a part icularly sensitive use of color. An inappropriate color scheme might be the travail for a restaurant to fail even if it might have been successful otherwise. As mentioned in the previous abstract, appetite is very strongly affected by light and color. The sight of a blue cake wouldnt make your mouth water as much as it did when it was chocolate-brown. The experience of eating can be made more pleasant or less so, through the choice of color in surroundings.Experience suggests that certain colors are best avoided wholly these include black, darker or cold grays, strong tones of violet and yellow-greens. (Pile, 1997).Pile further states that the color red is believed to be stimulating to the appetite and other warm tones tend to generate a comfortable atmosphere but should be used with moderation along with stronger accent colors. To conceal spots and soiling in a restaurant establishment, it is usual to choose certain colors, materials and patterns, however the color of such areas as tabletops, linens, dishes glassware and menus, that take in most of the diners field of vision of the restaurant, should be considered along with the colors of the rest of the interior space (Pile, 1997).In his book Color in Interior Design, John Pile claims that even the style of food should have an effect in color choice. He states that in fast-food outlets, cafeterias and other restaurants where a rapid pace of service is anticipated, the choice of bright colors and strong contrasts have the best effect. Restaurants with more traditional style, perhaps serving better cuisine at a more leisurely pace and probably even at higher prices, are better served by softer, warmer tones seen under a lower level of lighting. The use of natural wood tones, metallic elements, and mirrors are traditional elements in bar areas.Dining rooms of traditional clubs are commonly developed in tones of brown and tan suggesting a masculine atmosphere while lighter tones of cream, beige and yellow rela te to a more varied clientele. (Pile, 1997). There are certain types of restaurants, such as Seafood restaurants, that have developed a tradition in style and setting, using natural wood for tabletops and floors along with areas of off white, tan or brown in other elements. The color Blue is a favored accent color, as it supposedly is associated with the sea, but it should definitely not be used in excess as to avoid a cold and unappetizing effect. Various national cuisine style restaurants can also be emphasized through use of color, such as white and red in Austrian or red green and white in Italian restaurants, but such associations are not essential and always threaten to turn to clich when they are overdone.Customer Satisfaction QuestionnairesImportance of customer satisfactionCustomer satisfaction depends on a product sensed performance in delivering value relative to a buyers expectations (Philip Kotler, 2006). The buyer will be satisfied, according to whether or not the pro ducts performance meets the expectations. Expectations are based on experiences, opinions of friends and market information and promises.New BaroqueIntroduction of New BaroqueVenues of this category feature exuberant lightning, decadence and pattern. Many restaurants take their cues from this approach, yet are rather more contemporary with just the odd extravagant flourish. (Ryder, 2007)The restaurant chosen to represent this category in this study is the Cospaia in Brussels, Belgium.Figure 5 Restaurant COSPAIA, Brussels, BelgiumDesign Concept of CospaiaThe concept is unique and mysterious. For Cospaia Jan Tindemans united a passionate designer and an exclusive location. The myth starts immediately with the location of Cospaia on the boulevard de la Toison dOr. Many habitants and visitors of Brussels will surely remember some of the famous eateries that used to occupy this location. The entire neighborhood breathes luxury and coziness. Exclusive boutiques and first class hotels in t he immediate vicinity, the Brussels Financial heart, the Embassies and the European quarter all within walking distance.It is a dream location for a new style restaurant with international ambition. Cospaia will easily fit in that exclusive list of addresses next to Caf Costes in Paris, Bank in London, Vau in Berlin and humanistic discipline in Barcelona.Marcel Wolterinck, an internationally recognized designer has created the interior design. (http//www.cospaia.be)5.3. Presentation of Results from Questionnaires orbicular ViewsIntroduction of Global ViewsVarious aspects of other cultures and countries inspire the designs of restaurants of in category. Asia is continue to lead the way as major influence in restaurant design in cities of the western world, whether or not it reflects the cuisine on offer. (Ryder, 2007) Representing the chapter Global Views in this study will the Megu Midtown in New York City, USA.Figure 6 Restaurant MEGU, New York City, USADesign Concept of MeguDesi gned and created by Yasumichi Morita and his Japenese based team Glamorous. For the first, Megu owner Mr Koji Imai asked Morita to introduce real Japanese beauty to New Yorkers. (Ryder, 2007)The design team Glamourous chose to blend traditional and modern Japanese times. true and avant-garde Japanese ingredients are combined to suit every palate. The overall dcor is filled with customary Japanese interior accents, complimented with a contemporary ambiance.The rich fabrics, the highest-grade wood materials, and the artistic integrity were upheld in the construction of MEGU Midtown. To express the rich design of Megu, they made the design rise vertically. Almost everything about the design in the main dining room points from the ceiling to the floor. The lamp pillars, the family crests that cascade from top to bottom, and the 27-foot long hand drawn mural of tigers. When the guests arrive, they walk up the stairs to the mezzanine and then descend to the main dining room when their r eservation is ready. In the waiting bar there is illuminated photographic art conveying the heart of Japan, on 7-foot Kimono fabric pedestals. The visual delights at MEGU Midtown in terms of design are, the lamp pillars, the family crest emblems, the open sushi and Teppan-yaki kitchens, and the 500 pound Crystal Chandelier. Using the high ceilings and the wall-to-wall windows they have created another distinct and wonderful space. (www.megurestaurants.com/philosophy)6.3. Presentation of Results from QuestionnairesModern ClassicIntroduction Modern ClassicSimple dining spaces that often feature classic designs from the twentieth vitamin C belong to this category. The interiors dont rely on any design tricks, themes or grand gestures. Instead the designers rely on the beauty of natural materials such as stain and stone for adornment. (Ryder, 2007) the example of this category presented in this study is The Modern in New York City, USA.Figure 7 Restaurant THE MODERN, New York City, USADesign concept of The ModernInspired by the Bauhaus movement, The Modern was created by architects Bentel Bentel. The design plays a major role in every aspect of the dining experience at the Modern. Open, elegant and filled with light, the Dining Room offers views of the Abby Aldrich Rockefeller Sculpture Garden. Both the Dining Room and Bar Room are adorned with furniture and tableware from modernist greats, with a centering on Danish design. (http//www.themodernnyc.com)6.3. Presentation of Results from QuestionnairesResearch DesignResearch DesignThe type of research design is very important for the whole study and is a major factor for the significance of the results. In the case of this study a quantitative research design was chosen.Ryder (2007) defines restaurant design styles thematic categories Global Views, New Baroque, Modern Classic and High Concept. In this study three categories were chosen as examples Global Views, New Baroque and Modern Classic. Then one restaura nt out of each of these categories was elected to represent the category. While preparing the questionnaires some recommendations were kept in mind. The length of the survey played an important role. The survey was designed online in English language only. It was kept in mind to keep the survey answer possibilities brief and simple. Three different pictures of different restaurant were implemented in the survey. This was done using the website http//www.onlineumfragen.com. Questions about the overall design and atmosphere relating to each picture of the three restaurants were created (Bitner, Evaluating Service Encounters The Effects of Physical Surroundings and Employee Responses, 1990) (Kisang, 2005) and (Wakefield Blodgett, 1999). After terminate the general questions about each individual restaurant, the participants were asked to choose one establishment to plan a special event at (eg. their birthday party). The population was specify using the social network website http//w ww.facebook.com. A group was created and 1427 people invited to join. After one week of data collection (April 22nd April 29th 2010) the survey went offline and the analysis began. By then there were 201 samples in the study.Besides the Personal Data Information and the question where respondents are asked to choose one of the three restaurants for a special event, there are solely rating scales in the survey. All respondents completed the questionnaires through the website only. After some adjustments and the preparation of the data collected, the Data then was exported into the plan SPSS, ready for further analysis. The complete questionnaire can be found in the Appendices.Data analysisDemographicsAfter one week of data collection a proud sample of 201 respondents was achieved. This abstract will give an introduction to the population of the study. 126 of the respondents in the survey are female, that leaves 75 male respondents (Figure 1Gender). Figure 2 Age shows that 14 respon dents were younger than 20 years old. The majority of respondents (98 respondents) are between 21 and 24 years old. 69 respondents are 25-29 years of age and 20 respondents are older than 30 years.Figure 8 GenderFigure 9 AgeThere are 121 respondents still at University and 70 respondents who already have graduated from University. 9 participants have a High school Diploma and 1 completed an Apprenticeship (Figure 6Education).115 Students took part in the survey. The remaining respondents are White-collar workers (2

Carbon Fibre Composite

Carbon Fibre CompositeStrength of Laminated Fibrous Composites science labSummaryThis report compares the results of theoretical calculations undertaken to predict the tensile military capability of carbon fibre reinforced composites against experimental results. Two main methods for the calculation of tensile strength are utilize the rule of mixtures and the ten percent rule. These standard theories appear to be valid for the majority of cases although inconsistencies are observed for the 90, transversely loaded, isostress condition.AimsTo survive familiar with composite materials, their structure and qualityTo understand how carbon fibre reinforced polymer, CFRP, materials are tensile testedObjectivesTo examine samples of composites and their precursorsExamine typical microstructuretractile test different samples of CFRP compositesIntroductionThis work looks at the tensile strength of different structural make-ups of carbon fibre reinforced polymers. Carbon fibres have greatest strength when they are loaded in the isostrain (0) condition as illustrated in Figure 4.1. In the isostrain condition, the majority of the applied load is transferred to the long fibre strands whereas in the isostress condition, the load is acting perpendicular to the fibre length and yields a far lower maximum strength. When there are multiple layers of fibres in the composite, orientated in different directions, otherwise known as a mixed ply lay-up, the maximum tensile strength varies with respect to the fibre angle.Figure 4.1 Composite lodeFour different composite lay-up structures are looked at in this report. Each lay-up consists of a total of 16 layers which are symmetrical to the highest degree the neutral axis. The layups of the composites areWhere subscripts2, 4, 8 = multiple of layers noted in the bracketsS= refers to symmetry about the neutral axisA 0 8SB 90 8SC +45,-45 4S D 0/+45/-45/902SThe test specimens consist of a section of CFRP with metal plates attach ed with epoxy resin at any end as shown later on in Figure 5.1. These metal plates are purely for clamping of the CFFP section into the in the tensile testing rig as shown in Figure 5.2.Experimental MethodThe dimensions of the test specimens are noted for each piece prior to any testing and will be used for fair comparison in the theoretical calculation methods. Dimensions for each specimen, A-D are shown below where x and y relate to the dimensions shown in Figure 5.1.

Singapore English

capital of capital of capital of capital of capital of Singapore position IntroductionThe range of domains and depth of mapping of English are closely related to the degree and sort of nativization in a non native variety. For the second category of use of practiceds and servicesrs, however, the use of English is restricted to international purposes and the elite of societies in certain real specific domains wish well academic discussions and publications.The Singapore award-winning poet, Edwin Thumboo, expressesWe were very conscious of writing in English scarcely not writing in England. We had to domesticate the English Language, contain it a local habitation. For instance, I fool never published a poem about a nightingale. But, of course, you cannot substitute one bird for another you gull to strive the terminology your own. We were looking for an identity while using English to express it. (The Straits Times, 1989, November 1) Countries are institutionalized varietie s, which have developed over an extensive period of time and are now used in many domains. In his arguments for recognizing these varieties, Kachru says that non-native users of English have internalizations which are linked to their own multilinguistic, sociolinguistic and sociocultural contexts (B. B. Kachru, 1991, p. 5). The varieties differ from native varieties, in range and depth of their nativized features. The deviations from native norms occur at almost all linguistic levels -phonology, morphology, syntax, semantics, style and discourse, and they are domineering and productive. These latter(prenominal) varieties of non-native English (or new English (for examples of non-native English, see (Moag, 1982), as they have been called recently, have been accorded status by both native and non-native speakers and have received much assistance from linguists, educators and writers. Some linguists have gone to the extent of advocating use of the better nativized variety of Englis h as the standard for teaching (Tay Gupta 1983 Gupta 1986). Historical Background of English in Singapore and Malaysia Any historical discussion on Singapore, especially relating to the period earlier its independence in 1965, is almost al appearances linked to historical cultivation in Malaysia. This is inevitable as Singapore was one of the Straits Settlements in British Malaya and, in 1963, it became a political component of the independent Malaysia. T here(predicate)fore, until its separation from Malaysia in 1965, Singapore and Malaysia constituted a single political entity. The foundation of British settlements in Penang (1786) and Singapore (1819) and the British take-over of Malacca in 1824 from the Dutch in huge Britains attempt to control access to the Straits of Malacca, essential to its tea trade with China, mark the beginning of the influx of immigrants and the development of large and diverse speech communities in Malaya.The increasing British influence on the Mal ayPeninsula coincided with the further influx of large groups of Chinese from the south-eastern provinces of China and the Tamil-speaking Indians from South India. This was a result of increased turnout of tin and, at the beginning of twentieth century, the establishment of the rubber industry (Platt Weber, 1980). Platt and Weber note that by the twentieth century there had developed in the British Straits Settlements and the Malay States a series of complex communities consisting not only of ethnic subgroups speaking their own native languages and dialects but also belong to different complaisant classes and backgrounds and engaged in different forms of employment (Platt Weber, 1980, p. 4). At the beginning of nineteenth century, British interests in Malaya and the Straits Settlements expanded, and it was clear to some members of non European ethnic groups that English was an important, powerful language. It was the language of the colonial masters it was the language of gover nment and administration, and it was used extensively in the judiciary. Thus, a good command of the language was certainly an asset. However, with the rapid expansion of their interests in the region, the British soon saw the need for a group of English-educated non-Europeans who could assist them in their duties. They thereof authorized the establishment of private secular mission-supported schools in the Straits Settlements at the beginning of the nineteenth century (for a brief account of the history of English education from 1819 to afterwards 1978, see Chua, 1990). These schools were at rootage available only to children from the well-to-do families of the different ethnic groups but later medium families were able to use these education. These English-educated school children would use English at domicil with their neighbors who also attended English-medium schools. Their younger siblings, being impressed by the new language, also acquired some English even before starting school. Thus, the use of English spread from the school domain to the home domain, and later, to the employment and friendship domains (Platt Weber, 1980). It is thus clear that unlike some other varieties of English, Singapore-Malaysian English has developed through education. Some varieties of English like American English, Australian English, Canadian English, New Zealand English, etc. have evolved in a natural way because of mixing of settlers over a period of time, while others like creoles have developed though pidgin English (Platt Weber, 1980).The post-colonial era in the history of Malaysia and Singapore is pronounced by ii major political changes. One was the independence of Malaya in 1957 from British rule, followed by the formation of Malaysia incorporating the Federation of Malaya, the crown states of Sabah and Sarawak and the then self-overned Singapore in 1963. The other was the separation of Singapore from the political union of Malaysia in 1965.These political c hanges have had an immense influence on the spread and use of English in Malaysia and Singapore.English spread in SingaporeUnlike Malaysia, where the use of English is gradually decreasing, Singapore has seen an expansion in its use. This is mainly due to increased enrollments in English-medium schools (Doraisamy ,1969).At the end of 1983, when the Ministry of Education decided that all schools, starting from January 1984, would be gradually converted into National Stream schools and English will be taught as first language. However, as more people are educated in English and with fewer people speaking Malay, English is slowly replacing Malay as the language for inter-ethnic communication, especially among the younger generation (for discussions on interethnic communication, see Platt Weber, 1980, and Tay1982a) . As English is now the common language in all schools we can thus assume that it will play an even more important role in international domains like trade, diplomacy, cultu ral exchange, conferences and intranational domains such(prenominal) as government administration, law, education, home and friendship communication in the near future. The widespread use of English within the nation itself inevitably means that English has gone through the operation called indigenization (Moag Moag, 1977 Moag, 1982 Richards, 1979a) or nativization (B. B. Kachru, 1983a). To use B. B. Kachrus words (B. B. Kachru, 1982b), English has been transplanted from its source country (Britain) and acculturated to the local environment. What this means is that certain features in native British English have been for good modified in view of the new cultural setting in Singapore which involves the interplay of the distinct ethnic cultures of Malays, Indians, and Chinese. These features manifest themselves in the phonology, lexis, syntax, semantics and styles of discourse in Singapore English. Therefore, when Singaporean English users speak or write English, there are telling signs that distinguish them from native English speakers or writers from Britain, America, Australia or New Zealand, although educated Singaporean speakers or writers have little problem making themselves understood. What are the features that distinguish the English of Singaporeans from that of, for example, the Englishmen or Americans?Characteristics and features of Singapore EnglishThe pioneering work done on Singapore and Malaysian English is the book by Tongue entitled The English of Singapore and Malaysia (1974). The book contains useful data on the phonology, syntax and lexis of Singapore English but it lacks theoretical foundation. The data are categorized under the dichotomy of standard and sub-standard forms. Some of the sub-standard forms given are actually not revile but used in the variety of English. More importantly, Singaporean English is not treated as a system on its own, and the sociolinguistic contexts border the use of sub-standard forms are not considered. Cr ewes works (1977, 1978a, 1978b, 1979) reflect his purist attitudes towards Singapore English. He regards Singapore English as a foreign language and implies that the English-educated Singaporean is a helpless and pitiable person. Later, Crewe came forward with the book British English and Singapore English.Exercises in Awareness (Crewe, 1979). The book claims to help Singaporeans to get rid of Singaporeanisms with a series of exercises where individual sentences have to be corrected so as to make them look more like British English. A more scholarly and systematic treatment of Singapore and Malaysian English is by Platt and Weber in their book entitled English in Singapore and Malaysia (1980). Using the methods of statistical correlational statistics designed by Labov (1972a, 1972b), they observe that there is a direct correlation between the degree and frequency of divergence from Standard British English and variables such as formality, topic, domain and relationship of interloc utors. They looked at Singapore English as a system. Singapore English have been discussed from different views and therefore variety of characteristics and features have been mentioned and discussed. This study covers parts of these characteristics. Rythem Deterding (Deterding, 2001 Deterding, Brown, Low, 2005) investigated the contrasting rhythmic properties of two varieties of English Singapore English, which is often described as syllable-timed, and British English, which is more usually assumed to be stress-timed. Deterings (2001) study showed that there is a significantly greater variability in this measure of syllable-to-syllable duration for British English, which supports previous indications that, by comparison, Singapore English mogul indeed be regarded as being more syllable-timed. Additionally, it was found that there is little evidence of the influence of speaking rate on the measured differences in rhythm, but there is some evidence that the greater frequency of red uced syllables with a schwa in British English contributes to the difference between the two varieties. Grammar Difference between Singapore and British English grammar has been discussed by scholars (Deterding, Low, Brown, 2003 Lim, 2004). VerbsVerb generally appears in an uninflected form (Wee, 2004).For example, as Wee shows, the verb eat is not attach for tense or number. Because the verb are uninflected, time and aspectual information are conveyed via words (using words like yesterday or already). o A.He eat here yesterday o B. He not yet eat lunch o C. They eat already Aspect is marked via forms like always, already or mollify. Thus, always is used to mark habituality o The bus always late The progressive aspect is marked by still o Late already, you still eat. Be and got Platt and Weber (1980) noted that Singapore English clauses that are attributive or equative tend not to use the verb be o The house very nice The verb got is used variously in Singapore English as a per fective, a possessive, and an existentional marker o He got go to Japan o You got buy lottery? o You got nice shirt o Here got many people Nouns As Wee (2004) mentioned Within the noun phrase, Singaporean tends to make use of articles. It treats non count nouns and its relstive clauses are ordered rather differently than their counterparts in more standard varieties of English(p. 1058) Objects Object preposing is another characteristic of Singapore English. The object, (direct or indirect) is normally preposed, giving rise to example like following o To my sister sometimes I speak English o The movie dont know whether good or not Question forming In wh-interrogatives, the interrogative pronoun typically remains in situ(Wee, 2004, p. 1063) o You buy what? o This bus go where? For yes/no questions, they make use of the invariant tag is it. It also has another tag or not o The food good or not? o You particular or not? The passive Singaporean use kena passive phrase (Wee, 2004, p. 1064) o The thief kena caught (by the police) Adjective reduplication Adjective reduplication in Singapore English intensifies the meaning of the base adjective o Dont always eat sweet-sweet (very sweet) things.La and Lah These two Variables perform an important part in Singapore English and are interesting topics for linguistic experts. For instance, findings from Bell and Ser (1983) concluded that The existence of strict rules governing the occurrence of La not only in sentences but also inside the structure of noun phrases and verb phrases. La demonstrates the value of solidarity, friendship, a reduction of social distance between participants, in contrast with Lah dignals hostility and social distancing function(p.17)ReferencesBell, R. T., Ser, L. P. Q. (1983). To-day la? Tomorrow lah the LA Particle in Singapore English. RELC journal, 14(2), 1-18. Deterding, D. (2001). The measurement of rhythm a comparison of Singapore and British English. Journal of Phonetics, 29, 217-230. Deterding, D., Brown, A., Low, E. L. (2005). English in Singapore phonetic research on a corpus. Singapore New York McGraw Hill. Deterding, D., Low, E. L., Brown, A. (2003). English in Singapore research on grammar. Singapore New York McGraw Hill. Lim, L. (2004). Singapore English a grammatical description. Amsterdam Philadelphia John Benjamins. Platt, J. T., Weber, H. (1980). English in Singapore and Malaysia status, features, functions. Kuala Lumpur New York Oxford University Press. Wee, L. (2004). Singapore English morphology and syntax. In E. W. Schneider B. Kortmann (Eds.), A handbook of varieties of English a multimedia reference tool. Berlin New York Mouton de Gruyter.

Spirituality in Howl by Allen Ginsberg Essays -- Papers Poem Poetry

Spirituality in howling by Allen Ginsberg Allen Ginsbergs poem Howl is a complex and intriguing poem about the divine in the everyday world. The minor themes of drugs and sexuality work together to illuminate the major(ip) theme of spirituality. The poem reveals through a multitude of sharp images and phrases that everything from drug use to homosexuality to mental illness is set apart, even in a world of atom bombs and materialistic America, which Ginsberg considers not to be beatified and he refers to as Moloch. As it is declared in Ginsbergs Footnote To Howl, The world is holy The soul is holy The skin is holy The nose is/ holy The tongue and cock and hand and *censored* holy / Everything is Holy Everybodys holy Everywhere is holy (3-5). Sexuality is a theme that runs throughout the entire poem. It is not an uptight sexuality of the 1950s culture but a liberated one. And this sexual imagery, that mostly takes place in the first part of the poem, constantly refers t o spirituality and the divine. The poem reads, who let themselves be *censored*ed in the ass by good motorcyclists, and/ screamed with joy, / who blew and were blown by those human seraphim, the sailors, (91-93). These two images contrast the common view of homosexuality in the 1950s. The sailors are seraphim, and the motorcyclists are saintly. They are not corrupt as the common view might see it. The combination of these images helps to uncover the true theme of the piece. The things that most people of the clock time would consider to be depraved, such as homosexuality, are actually divine. Images of drug-use are other tools that are used in this poem to help illuminate the major theme. Once again, even though the drug -users ate fire in paint... ... machinery Moloch whose blood is running money Moloch whose fingers are ten armies Moloch whose breast is a great white shark dynamo Moloch whose ear is a smoking tomb Moloch whose love is endless oil and stone Moloch whose soul i s electricity and banks Moloch whose poverty is the specter of genius Moloch whose fate is a cloud of sexless hydrogen Moloch whose name is the mind (262-73) Even with all this negativity in the poem, the major theme of spirituality remains. The poem Footnote To Howl sums up the theme of spirituality in Howl. It reads, The bums as holy as the seraphim the madman is as holy as you my/ soul are holy (7-8). Spirituality and the divine run through Howl like veins. They carry the theme throughout the piece and deliver it to the reader. Works CitedGinsberg, Allen. Howl and other Poems urban center Lights Books San Francisco 1956

How God turned My Life Around :: Religion Christianity Essays

How God turned My Life Around messiah loves me this I know. These lyrics sound through the halls of churches almost all Sunday morning. Jesus Loves Me, the familiar tune which reassures children that Jesus does love them no matter what color they are. Why? The Bible tells me so. I have sung this melodic phrase myself. I grew up on its lyrics. Despite the reassurance that my Savior loved me, I compartmentalized such love into the Christian career alone. The Christian life, for so long, was something that took place only when I was thinking about Christ and reading the bible and praying. I did not follow Christ all the time, so did Jesus still love me? Im going to show you now how God used a man named Randy Turner to turn my life aroundtaking an inferior boy and showing him the grace of God.I remember the day well. There was a disturbance of some sort in the house of which I had taken part. I am not sure whether I was the malefactor or was the beneficiary, probably a quarrel with my brothers, but I do remember what happened thereafter. After my rebuke, I walked through the back door and proceeded to the garage. In those days, and even now, the garage was not meant for cars but for storage, so there were boxes upon boxes of stored junk. Upon entering, I moved a few boxes away, found a familiar hole where my brothers and I used to go and hide, bellied myself on the dusty flour, and crawled about leash and one half feet under stored chairs and one desk to my destinationa hidden spot in the far corner of garage. None would find me there at one time I began to cry. No one loves me and Everybody hates me were the phrases that I would say. Tears flowing, I would condemn the world for its hatred and console myself with the words I knew too well, Its okay. You potty survive though no one understands you. How hopeless words can console is a mysterybut truth switches places with lies when youre deceived. The truth was that I grew up in a Christian home and was extrem ely loved. My family showed no favoritism. My brothers and I were treated equally and we loved each other. We had our brushes with each others bad side often, but brothers do that.