MacBeth - Analysis Of Fear Essays - Characters In Macbeth

MacBeth - Analysis of Fear Fear, this motivates us to do many things no matter if they are right or wrong. In the play Macbeth it was fear that was the main motivating factor that influenced the outcome of the play. This can be proved by the subsequent murders that followed after Duncan's, why were these committed? Because Macbeth was scared of being caught and having to pay for the wrongs he had done. Also look at Lady Macbeth, he constant washing of her hands, sleepwalking and other behaviour like this. All done out of fear, and like her husband fear of being caught. The final piece of proof I offer is Macbeth's actions, they were all due to fear, not only of being caught but of the witches' prophecies, he was scared of them coming true and tried to stop them from happening. This whole play was inspired by fear and what it and do to a person. To begin, we'll address Macbeth's subsequent murders, following Duncan's. For Macbeth, he's just killed the King of Scotland and blamed it on his son. It worked and he became King, however he remembered the witches' prophecies. They claimed that Macbeth would be King, but it would be Banquo's children that would follow after him. This made Macbeth very angry, he risked everything to become King and after him none of his family will follow. Only for them; and mine eternal jewel Given to the common enemy of man, To make them kings, the seeds of Banquo kings! [Act III, S I, L 72-75] Here Macbeth realizes that if something is not done to Banquo, then his sons will become King. Macbeth can't have this, he's already worried that his soul will go to hell for what he's already done. His fear become evident in this scene also, "But to be safely thus: our fears in Banquo Stick deep;" [Act III, S I, L 53-54] Macbeth then has Banquo murdered, however his son Fleance escapes in the attack. Next Macduff refuses to accept Macbeth as king and flees to England to join Malcom. And also the witches tell him to beware of Macduff, which angers Macbeth and drives him to kill Macduff's family. More fear of losing the impending battle with England, makes Macbeth start doing anything that will give him an edge in the final battle. Macbeth's fear is starting to consume him, he can no longer sleep and is ravaged by guilt over what he's done. As well Lady Macbeth is being comsumed by fear and guilt, she is slowing losing her sanity. This is a result of her not being able to handle what she has done to Duncan. As shown in this quote Out, damned spot!out,I say!One;Two:why, then 'tis time to do't. Hell is murky. Fie, my lord, fie! a soldier and afeard? What need we fear who knows it, when none can call our power to account? [Act V, S I, L 32-35] Here Lady Macbeth is trying to wash out what she sees as being blood on her hands. As well she mentions hell an obvious fear of going there for what she has done. At the start Lady Macbeth was the one pushing on Macbeth to kill Duncan but as the play goes on she becomes weaker as Macbeth becomes stronger, Macbeth isn't troubled by what he has done to the extent Lady Macbeth is. Her role in the play slowly becomes smaller and smaller as she ends up being driven mad by the guilt and soon can no longer take, and ends up taking her own life hoping that her torment will end now that she is dead. "The Queen, my Lord is dead" [Act V, S 5, L 18], Lady Macbeth takes her life right before the battle against the english is about to begin. This taking of her own life demonstrates her fear and in the end what that fear can do to a person. Now we come to the witches prophecies, these are a main source of fear for Macbeth, after all where has he learned everything from. With each new vision, Macbeth falls deeper and deeper into an evil spiral. From the witches first prediction of Macbeth being king, which made Macbeth kill

Tom Clancys Rainbow Six Essays - Tom Clancys Rainbow Six

Tom Clancy's Rainbow Six Essays - Tom Clancys Rainbow Six Tom Clancy's Rainbow Six Title: Rainbow Six Author: Tom Clancy # Of pages: 740 Characters: John Clark an ex Navy Seal, and two other characters Alistair Stanley the executive commander of Rainbow Six, and Domingo (Ding) Chavez, the captain of team two. There are two other insignificant characters Clarks wife sandy and is daughter Patsy Who is married to Ding, Patsy is pregnant. The other main character is Dimitriy Arkadeyevich Popov; he is an ex KGB agent who is now working as a special consultant. He will become a very important character later in the story. The boss (sorry I forgot his name) owner of a multi-national Pharmaceutical company all around bad guy. Plot: Clark is the commander and in charge of starting a new European anti-terrorist group called Rainbow Six. Rainbow Six is split into two teams; team one and team two. These teams are the best there is. They are based in Hereford, England, but any European country can call on them at any time. They run three miles in twenty minutes, every mourning at six am. Only one team is on-call at a time. The team that is not on call will be doing live fire practices. In the first six months of being operational they are called on three times. The first incident happens in a Swiss bank where terrorists taken control. They also have a hostage. Team two successfully takes them out, with only one hostage killed (he had already been killed before they got there). The first mission helps to organize them and fix a few holes in there planning. The second mission is in Germany; an international trader is taken hostage in his mansion. This mission goes too well, thanks to the snipers. No hostage deaths, but all the terrorists are killed. The last mission is they are called upon is in Spain, where a team of terrorists take an amusement park and thirty children. They demand their leader, a man named Jackal be released from prison (he was the guy who took the Swiss bank). So to take them down they use a program to disable their cellular phones, their way of communicating, they kill the terrorists one by one till there all dead. Only one child is killed by the terrorists. In the meantime while this is happening, an American hires the ex-KGB agent Popov, now freelance. Popov is hired to get people to do the job in Switzerland, the bank taking, and the taking of the International trader in Germany. The person that has hired him is the Boss, owner of a multi-national pharmaceutical company that has deals with extremely deadly viruses. The Boss is extremely wealthily. Popov is living in New York he is flying back and fourth from Europe to organize these things. Popov in an attempt to figure out who is thwarting the operations watches the surveillance tapes and notices the same man smoking a cigar after each take down. He puts two and two together and comes to the conclusion that the same team was involved in each mission. Popov goes and tells the Boss, who though his numerous connections (one of them being Bill Henriksen leader of Global security). The Boss finds out that the team was Rainbow Six. This worries him because they could get in the way of his ultimate goal (youll find out his plans later). So he has Popov fly to Ireland and hire some of the IRA to attack the Rainbow Six base in Hereford, England. They Agree to do it for a handsome fee and some weapons. The IRA men decide to go after Clarks wife and daughter, since they are the easiest targets. They are successful in kidnapping Sandy and Patsy out of the hospital they work at. They use them to lure both the Rainbow Six teams out and try to stop them. Their goal is to take out five Rainbow Six members, enough to disable them, but they made the same mistake the men in Spain did they used Cell phones to communicate. So when the Rainbow Six team used their scramblers to disable the phones they began to fall apart. Eventually it came down to the IRA using the hostages as Bargaining tools to

People working in teams always achieve their goals more efficiently Research Paper

People working in teams always achieve their goals more efficiently and effectively than people working alone - Research Paper Example To increase the success rate of teamwork, the corporate manager should use effective leadership approach, establish organizational culture that promotes open communication, and create organizational culture that easily accepts work diversity and organizational change among others. Table of Contents Executive Summary †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 2 Table of Contents †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 3 I. Introduction †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦ 4 II. Literature Review †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 4 a. Advantages of Teamwork over Employees who prefe r to Work Alone †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 4 b. Strategic Ways on how Managers could Effectively Promote Teamwork †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 7 b.1 Leadership †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 7 b.2 Communication †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. 7 b.3 Organizational Culture †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 8 III. Practical Implications †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦.. 8 IV. Conclusion †¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦Ã¢â‚¬ ¦. ... In fact, the act of working with other employees is necessary especially when there is a strong need to perform shared tasks. Through teamwork, complex business situations can easily be resolved within the shortest possible time. This report will focus on discussing why people who works in team has a higher chance of being able to achieve goals better in terms of being efficient and effective as compared to employees who prefer to work alone. As part of going through the main discussion, various existing theories related to teamwork will be tackled in details. Eventually, strategic ways on how managers could effectively promote teamwork within the business organization will be provided followed by discussing the significance of leadership, communication and organizational culture in the promotion of teamwork. Literature Review Advantages of Teamwork over Employees who prefer to Work Alone As a common knowledge, each person is a social being that is capable of developing a set of uniq ue talent, knowledge and skills. Because of these limitations, man is required to constantly interact with other people. In fact, social interaction is the only way wherein each individual could continuously enhance their acquired skills and knowledge. The word ‘team’ has different meanings to people. With this in mind, a team can be composed of a man and a wife as a couple. Furthermore, it is a myth to believe that all teams are effective in terms of achieving a single organizational goal. For this reason, this report will purposely define ‘team’ as â€Å"a small number of people with complementary skills who are committed to a common purpose, performance goals, and approach for which they hold themselves mutually accountable† (Katzenbach and Smith, 1993, p.

Why standards Essay Example | Topics and Well Written Essays - 1500 words

Why standards - Essay Example Although this paper will focus most on standards in reference to technical scientific requirements and standards, they are of course important in general too, and have extremely widespread importance and relevance. Introduction A standard in its definitive sense is ‘a required or agreed level of quality or attainment’ (Merriam-Webster). In other words, it is a published set of guidelines that defines a certain criteria that an object, measurement, procedure or otherwise should fit into. It set out rules that act as definitions or references for anything in particular and are expected to be enacted exactly as they are without change or adjustment. Standards are generally enforced not as rigid rules to make things more complicated but rather to simplify things when viewing from a bigger picture. Standards allow all involved in something, whether it is a researcher looking to publish a bit of information, or a student wishing to learn something, or a manufacturer aiming to sell a product, or a consumer wishing to buy one, to effectively and exactly explain what they are offering or understanding, without ambiguity or confusion (Brownell, 1917). Where these standards are used and how they are used is what this paper will now begin to examine. Consider the standards employed by a manufacturing industry. To a certain measurable level as a standard reference point is very important for them for a great number of reasons. Without manufacturing norms, products would have little to no mobility. Each country and manufacturer would be working on their own terms of reference, thereby making it difficult for a consumer. A typical consumer will buy products from different manufacturers or will use services from different companies, and will ultimately have them all at use in one place. It would therefore be redundant and a hassle to have one particular product in one specific room only and be unable to use anything else with it, as they would not be standardized to work with each other. Furthermore, if you consider using the product or service in another country, unless the plugs, sockets, voltage supply required, power consumed etc were not standardized, it would be impossible to import or export a product for any widespread use. In terms of science though, standards have an importance so immense that without them science would not only be unable to progress, rather they would face setbacks so severe in the form of chaos and confusion that it would ultimately do more damage than good. One main reason for this is that science is not localized. It is universally applicable, universally required, universally used and therefore, universally researched upon and worked with. When there is a subsidized standard in place, a scientist in Muscat can pick up the thesis of a scientist in Russia, build upon it, research it further and produce a paper with terms and references of a specific format so that tomorrow, when someone in yet another country wi shes to learn from it, they will do so without confusion and conflict. Communicating on a standardized subject is far easier than having to communicate on a relative subject where first you would have to explain your terms of perspective and then get your point across. Luckily, some standards have been in use for so long and so widespread that they have become second nature to use and alternates are not even considered. For example, when illustrating the size of an object, without a standard form of measurement, we would have to employ words like small and big, which are relative terms. To say something is very small could mean a very large number of things,

Purchasing And Storage Department Commerce Essay

Purchasing And Storage Department Commerce Essay Purchasing  refers to a business or organization attempting to acquiring goods or services to accomplish the goals of its enterprise. Though there are several organizations that attempt to set standards in the purchasing process, processes can vary greatly  between  organizations. Typically the word purchasing is not used interchangeably with the word procurement, since procurement typically includes  Expediting, Supplier Quality, and Traffic and Logistics (TL) in addition to Purchasing. What is storing? Basically, storing is when staying in a hotel during vacation, its likely youll have some valuable items and documents on hand like jewelry or passports. Its important to have a safe place to store these items when staying overnight at a hotel, and understanding the different types of storage options different hotels are likely to offer will help you decide how to store your valuables. In Restaurant sector, storing refers to preserving and keeping stock of food and beverages in order to use them when needed. PURCHASING Simplifying purchase While technology is enabling all departments related to purchase to appear on a common platform, there are a few issues where technology fails to offer any solution, thereby calling the need for  human  intervention with sound judgment. While operating a hotel is supposed to be a difficult task, managing the entire procurement process (for such a unit) is even more so. The purchase department handles the task of procurement yet all departments  play  a crucial role in it. That said technology ensures that inter-departmental activities takes place flawlessly. Although purchase has now become dependent on technology for managing inventories and order status, it was originally a manual job. From selection of products to deciding on a vendor, this department rests on the human ability of judgment. However technology is now making the processes related to other departments easier by streamlining all activities. Bulk buying Purchase is about procuring products in large quantities for the stores catering to various department needs. In this, various operational tools bridge the relationship  between the purchase department and stores, fulfilling the requisites of all departments. If we trace back to earlier times, the process of procuring was done manually where storekeepers would spend time contacting suppliers and then placing the orders after checking and re-checking the inventories placed by various departments for duplication of orders and so on. There existed a Bin card system that took stock manually and preparing all the relevant reports through various stock registers, etc. Das adds, Today, technology is helping us to indent, maintain, analyze and control the total inventory with greater ease and accuracy. The systems are smart as well as user-friendly to provide you the alerts and prior intimation about the PAR stock and expiry date, etc. Simplifying purchase order Technology might be one crucial aspect that is vital for procurement today but the genesis of the software systems used for it have been a perfect replica of the tasks earlier done manually i.e. the purchase order. Das simplifies this and says, There are a lot of different aspects which are kept in mind while preparing a purchase order and its frequency. The preparation of the purchase order is proportionately related to the consumption pattern and its requirement. Technology still has some drawbacks in the decision making process. It helps in collating information but that doesnt help in making the final decision. Kailash Bahuguna, purchase manager at The Metropolitan Hotel New Delhi, is of the opinion that technology has not invaded this area of operation totally; a lot of tasks are human-driven and would remain so in future as well. The important job of this department would always remain the negotiation that we do with vendors, reviewing of content for purchasing, etc. Technology can only assist, he adds. While the preference for vendors could be gauged with data like withstanding capacity, rate comparison, stipulated delivery time and extended credit facility, the final decision is made after identifying the suppliers reputation and relationship the hotel shares with it, which are subjective issues and purchase committee makes a final decision. Das says, Frequent market surveys are conducted by the standing purchase committee to assess the current prevailing rate and subsequently used for fruitful negotiations. Technology runs parallel to all tasks to enable swift decisions thereby assisting the entire process. Vendor and inventory management play an important role in preparing the purchase order by various departments (in terms of substitute and new vendors depending on the product demand and urgency), which is notified to purchase for requisition. Das says, In hotels, the purchase officer is in close coordination with other department heads for timely procurement, maximum utilization of materials, seasonal variance in material procurement, and combating the non-availability of materials in unprecedented conditions. Challenges to overcome The challenges vary from hotel to hotel. The structure though remains the same; one needs to take various factors into consideration like geographic location, size of the hotel, operation period, etc. During the initial days of operations of a new property, the challenges are distinctively unique identifying the possible consumption and requirement needs meticulous calculation as there are no past records to look at. A property that is in operation for some years should try and bring all departments (with reference to purchase) on a single platform for smooth information flow. Bahuguna says it enables a sound way to justify codification and stacking methods helping in the inventory management. STORING Any type of foodservice facility begins its food preparation process at the  back  door, by receiving and storing the raw materials. Food, beverages, and supplies must all be accounted for and properly stored until theyre needed. There are two basic types of storage: dry and refrigerated.  Ã‚  Ã‚  Ã‚  Ã‚   Dry storage is for canned goods, paper products, and anything else that doesnt need to be kept cold. Refrigerated storage is for items that must be kept chilled or frozen until used.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   In this article, youll learn more about them both and about the types of equipment needed to outfit your receiving and storage areas for efficiency, safety, and conservation of space. The list includes: Scales Pallets Carts Shelves Well also explain how refrigeration systems work in refrigerators, coolers, freezers, ice makers, and specialty systems like beer kegs and soft-serve machines, and discuss how to select them for your operation.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   RECEIVING AND DRY STORAGE  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Youd be amazed at how many deliveries arrive at the back door or loading dock of the average restaurant in a week. And they all have one thing in common: They must all be checked for accuracy by someone on your staff. Many owners and chefs go a  step further, personally inspecting the quality of fresh items such as produce and seafood and rejecting on the spot those that do not meet their standards or expectations.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Having a well-organized receiving area, setting certain hours for deliveries, and designating employees who are responsible for accepting and storing incoming stock will save you time and money. Illustration 10-1 shows some of the smartest outdoor dock area features.  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Merchandise goes from the dock area into the receiving area, shown in Illustration 10-2. The well-equipped receiving area will contain these basic items: Scales Pallets Carts and trucks Shelves MEASURES TO BE TAKEN CARE OF Storerooms should be well ventilated, free of dampness and free of pests and bugs. Bulk products such as sugar and flour, can be emptied into tightly covered, properly labeled approved containers to prevent outside contamination. Storage containers must have openings large enough to allow easy cleaning between uses. Food cannot be stored in locker rooms, rest rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines (including leaking automatic fire sprinkler heads) under Lines on which water has condensed, or under open stairwells. Products must be stored on shelves or platforms 6 inches from the floor to ensure adequate cleaning of the storeroom floor. REFRIGERATION All food must be labeled and dated. Arrange containers apart from one another in a refrigerator to ensure proper cooling. This allows air to circulate around containers. Cover all food while in storage. Covering keeps food from drying out and minimizes the possibility of contamination. In walk-in coolers, store all food on shelves. The food should be kept at least 6 inches off of the floor. The floor needs to be swept and mopped. Store poultry and meats on the bottom shelves to prevent meat from leaking onto other foods. Use foods on a first in, first out basis (FIFO). Refrigerated, ready-to-eat, potentially hazardous food prepared and held for more than 24 hours in a facility must be marked with the date of preparation. It must be discarded if not sold or served within ten calendar days. RECEIVING PROCEDURES IN THE RESTAURANT Receiving food and supplies from your vendors requires more than simply taking boxes off a delivery truck. Restaurant owners and managers should have procedures in place for any employee who handles deliveries. Consider these suggestions for ways to manage deliveries and other receiving procedures in your restaurant. VERIFICATION Whenever a restaurant receives an order, the manager or responsible employee should check in the order, or verify that the correct amount of products were received as well as checking the quality of the incoming product. Follow these steps: Verify the quantity   Be sure that every product you ordered is accounted for in the delivery. An easy way to do this is to compare your order guide to your invoice and manually check off all items as you look through the delivery. Be sure that product weights and counts are correct. Ensure quality Be sure the items are of good quality. All refrigerated or frozen items should arrive at the proper temperature, and products should show no signs or damage. However, for one reason or another, food products may arrive unusable. When product is received in poor condition, such as moldy or rotten, the manager should refuse the order if possible, and contact the vendor immediately to schedule another delivery. Check the cost Make sure the total cost on the invoice is correct. The money you spend on food orders and other supplies usually makes up a large part of your restaurant expenses, and recording the appropriate amount in your financial records is very important to your overall profits and losses. KEEP TRACK OF ALL PURCHASES Keeping track of all purchase invoices will help you stay organized and aware of your spending. When you receive your order, record the total cost the order invoice on your restaurant profit and loss statement (PL). You can easily log this data in most accounting software, or in a PL spreadsheet on the back  office computer. This will also help you calculate your inventory and usage, since you add the newly purchased goods to those you have on hand to determine your total available inventory. Date and Store Supplies Once you have checked your food for quality and recorded the cost and inventory amount in your records, you are ready to put away your food and supplies. This should be done immediately to ensure that food remains at safe temperatures and to keep an organized kitchen. For perishable foods, this involves dating and appropriately storing the products on your  restaurant storage and shelving units. How to Keep Your Customers Healthy 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. Working with Inspectors from The Local Health Department The Heath Department will work with you to establish the correct systems and practices. The inspectors are often feared and dreaded (as they usually show up unannounced at the worst possible time), but most of the regulations have important ramifications for keeping food clean and safe. A system called  HACCP Hazard Analysis Critical Control Point  consists of seven important steps to ensure food safety. This system was actually first designed to maintain food safety for NASA astronauts so you know this stuff works! The three main elements of the system are:  food microbiology,  quality control  and  risk assessment. The 7 steps of HACCP are as follows Assess hazards and potential risks. Identify critical control points including cross contamination, cooking, cooling, hygiene. Set up procedures to make sure safety is maintained at all critical control points. Monitor critical control points and use the correct signs, tools, and training materials to ensure this. Take corrective actions as soon as a critical control point is in jeopardy or when any violations are pointed out by the Health Department. Set up a record-keeping system to log all of your flowcharts and temperature checks Keep up with the system to make sure it is working. Each food item served in your restaurant will need its own flow chart, which looks at every step of the foods journey from being received into the restaurant from a purveyor to being served to a customer. The steps in between include storage, preparation, holding/display, service, cooling, storage of leftovers and reheating techniques. The  Executive Chef  will be responsible for these flow charts. Avoiding Food Contamination There are many safety procedures to follow when preparing food in your restaurant. One of the most important is to thaw frozen foods properly. You can cook food from its frozen state or by refrigerating it at under 38 degrees F. You may also thaw under running water at a temperature of 70 degrees F. or below for up to two hours. A microwave is another acceptable way to thaw foods, but only if the entire cooking period will be in the microwave or the food will be finished (immediately after microwaving) by another cooking method. Food items such as meats and poultry must be cooked to the correct internal temperatures. Thermometers are the best way to ensure accuracy of these temps. Avoid Cross Contamination Cross contamination is all too common in kitchens today. Be sure to clean and sanitize any equipment used to prepare food between uses and be particularly vigilant when handling a potentially harmful food such as raw poultry,beef or fish. There is a danger zone of temperature, 40 degrees F. 140 degrees F., within which food bacteria multiply rapidly and can thrive. The temperature of food should be kept out of this zone as much as possible. The limit for time spent in the danger zone including all aspects of storage, preparation and service is 4 hours. Food Storage Storage is another way to protect your food from becoming contaminated or spoiled. There are rules for this area as well. Use the first in, first out (FIFO in accounting) rule meaning that foods should be used in the order they are delivered. For instance, do not use the newest milk first if you still have two gallons that are good from your last delivery. Date goods and place the new behind the old on your storage shelves. Keep all foods wrapped and clean. Each item in your walk-in refrigerator, freezer and your dry storage should be in a sealed labeled container or package with the contents and date received. Do not take a chance on questionable foods: When in doubt, throw it out is a great rule to live when it comes to food safety. Go through your refrigerator unit regularly and get rid of spoiled foods. The refrigerator temperature must be below 38 degrees F. Items stored include meats, seafood, vegetables and dairy products. Keep a working thermometer in the unit at all times so you will know at a glance if there is a problem. You do not want to lose your entire inventory! Freezers should keep foods at below 0 degrees F. Most foods will not maintain their quality in a freezer so it should be used only as needed. Use fresh products whenever possible.Items in dry storage should be kept between 50 70 degrees F with a relative humidity of 50 60%.

Detective Fiction & Sir Arthur Conan Doyle Essay -- Literature

According to the English crime writer P.D. James (1920-) â€Å"for a book to be described as detective fiction there must be a central mystery and one that by the end of the book is solved satisfactorily and logically, not by good luck or intuition, but by intelligent deduction from clues honestly if deceptively presented.† (James. 2009: 16). This is traditionally conducted via a detective; a figure deployed within the narrative structure ‘whose occupation is to investigate crimes’ (Oxford. 2006: 202). Therefore detective fiction represents an enigma, a puzzle to be solved through an intriguing series of events and clues presented by the writer to its audience; that are taken on a journey through a process of reasoning, elimination and conclusion to solve a mystery. The narrative formula allows the audience to engage on an exploration of self-discovery as â€Å"the mystery’s solution supplies a temporary sense of self through which the reader is offer ed an apparatus for negotiating the boundaries that define identity.† (McCracken. 1998: 50). Detective fiction can be defined and situated into various different categories; â€Å"one is taxonomic†¦placing it in relation to other types of popular literature†¦Westerns, science fiction, spy tales and so on. John G. Cawelti’s (Adventure) has grouped these types into larger categories called ‘archetypes’ which are convenient for making an initial distinction between two major kinds of detective fiction, ‘Mystery’ and ‘Adventure.’ (Rzepka. 2005: 9). This raises the question of how detective fiction appeals to past and present audience’s and its position as part of a mass market publication in contemporary society. In order to answer this question it is important to briefly summarise the rise o... ...http://www.gutenberg.org/wiki/Detective_Fiction_(Bookshelf). [Accessed 20th April 2012] Routledge Encyclopedia of Narrative Theory. (2007) Detective Fiction, Herman, D. Jahn, M. & Ryan, M. [On-line] Available from: http://books.google.co.uk/books?id=wWNnBndF9uEC&pg=PA103&lpg=PA103&dq=generic+conventions+of+detective+fiction&source=bl&ots=nN3XjelCQo&sig=w_epfgfc-_S9UUZhgH65xBIxMbY&hl=en&sa=X&ei=p7KfT-H_GafE4gTW_-y2Aw&ved=0CFAQ6AEwBg#v=onepage&q=generic%20conventions%20of%20detective%20fiction&f=false. [Accessed 19th April 2012] Sir Arthur Conan Doyle Literary Estate. (2000) The Official Website of the Sir Arthur Conan Doyle Literary Estate. [On-line] Available from: http://www.sherlockholmesonline.org/. [Accessed 20th April 2012] The Sherlock Holmes Company, (2010). [On-line] Available from: http://www.sherlockholmes.com/. [Accessed 21st April 2012]

Ethical Issues in Organizational Behavior Essay

Ethical decisions play a very important role in an organization. Ethics is the concept of good and bad behavior. Ethical behavior is governed by state, federal, and local laws. It is important for an organization to promote good moral choices and do everything in its power to prevent unethical behavior from taking place in the workplace. This can be achieved through continuous training and reinforcement of the desired behavior. Unethical behavior in the workplace can be detrimental to an organization because it is both costly and can ruin a good relationship between business associates. There are several influences on ethical behavior. They can range from the diversity of the workforce to the technology used in the organization to the quality that is now required of the products produced by an organization. Diversity can become an issue when a manager uses personal race related biases in organizational decisions. Technology can be an issue when proper training is not available to the employees in an organization. The fact that the employee is not trained properly makes them more likely to make a mistake or incapable of performing job duties. Quality can become an issue when an organization does provide its employee with the tools necessary to provide products within the specifications of their customers’ requirements. An employee is then forced to make a decision on whether or not to continue in the development of the less than required product. All of these influences to ethical behavior can be tracked back to a system breakdown. An organization can influence the ethical behavior of employees in several ways. First the organization can offer some kind of reward for behavior defined as ethical. This will give the employee reason to continue making the â€Å"right† or desired organizational behavior. Continuous training will enable the employees to efficiently perform specified job duties. It will also enable managers to clarify desired behavior and give the employee a sense of security and confidence. Management is primarily responsible for ensuring that the proper tools and training are available to all employees. Deming’s observations led him to believe that â€Å"the typical manager spends most of his or her time wrongly blaming and punishing individuals for system failure† (Kinicki, & Kreitner, 2009, pg. 11). His 85-15 rule is helpful in preventing a manager from jumping to conclusions and making an unethical decision. Using the principles of Total Quality management will also aide in influencing ethical behavior in the workplace. They are as follows: a) Do it right the first time to eliminate rework b) Listen to and learn from customers and employees ) Make continuous improvement an everyday matter d) Build teamwork, trust, and mutual respect These principles will add to the security and confidence that employees will get from continued training. An example of ethical issue being faced by an organization is the ethical, legal, and social issues derived from the Human Genome Project. This project is funded by the U. S. Department of Energy (DOE) and the National Institutes of Health (NIH). There are several ethical issues related to this project. One concern is fairness in the use of genetic information. It must be determined who should have access to the information and how the information should be used. Another ethical issue faced by funders of the Human Genome Project is privacy and confidentiality. It needs to be determined who owns and controls the findings from the project. Another ethical issue is the psychological impact and stigmatization. Before findings are made public, it needs to be determined how this information will affect an individual. The uncertainties that are tied to gene testing are another ethical issue that DOE and NIH are faced with. They have to decide if testing should be done even when treatment is not available. They have to decide if a parent has the authority to test their children for potential diseases. They must determine if the test are reliable and interpretable by members of the medical community. There are many other ethical decisions that must be made with the continued study of human genetics.