Write an action plan for wellness that is custom designed for your Essay

Write an action plan for wellness that is custom designed for your use. Include recommendations offered in the textbook. Remember to cite any sources used, including the textbook - Essay Example Thus, creating one for my own would have to start with identifying my goal for getting into wellness which is to manage stress at work and stay fit at the same time. With this in mind, it would be best to factor into the plan my health needs that are affected by the kind of work I am in, the amount of time that I get sleep, and also the time I can sacrifice for working out. With this, setting specific and manageable work out goals is key. A great way to do so is to plan a 20 minute exercise, three times a week which would not demand so much that would add to my stress which leads to a lot of work out loopholes such as stress eating and lack of motivation to continue a program while still giving myself time to enjoy nourishing myself with more greens and have a spare time for rest. Also, it is important to make the most of the time committed for work out such as targeting different kinds of exercise from cardio, strength, and flexibility drills (How to Start an Exercise Program, n.d.). Shaping a mindset that does not only associated work out with the gym but pretty much in everything such as taking the stairs instead of the elevator. Lastly, avoiding the work out stumbling block by setting up a non-food reward system as I tend to feast on unhealthy food pleasures is best to do. Instead of food, a treat to a massage would do great! How to Create a Wellness Plan: Steps to Writing Your Own Health Routine | Suite101.com. (n.d.). Amy Kreydin Writing Profile | Suite101.com. Retrieved May 18, 2012, from

Multi-professional working Essay Example | Topics and Well Written Essays - 1500 words

Multi-professional working - Essay Example The nations which have paid attention in this issue and taken necessary steps to improve the child and mother health, have achieved drop in new born mortality rates (WHO, 2005). In the cycle of life an individual depends upon the availability of health care professionals not only to save the life but also to improve the physical and mental conditions of the human beings particularly (International Federation of Gynecology & Obstetrics). When taken in the context of mother child care systems these professions range from nurses to experts. They have majorly focused upon the availability of multi professional experts at the time of delivery at the hospitals (Simpson et al, 2006; Mann and Pratt, 2006; Nielsen et al, 2007; Williams 2008). These professionals majorly are nurses, midwives, physicians, obstetricians, neonatologists, anesthesiologists (Physician trained in anesthesia) (ABA, 2009) and pharmacists and the pediatricians who can examine the child right after birth for any kind of disease or life threatening condition (International Federation of Gynecology & Obstetrics). The approach to females with assumed preterm labor has altered slightly in the past 3 decades. The main element to that method is the slowdown of complete inhibition of contractions (Simhan, 2007; Caritis,et al, 1979) but to use such methods only professional team could work. Health care professionals and managers require a very strong and integrated system of care at both the local and the national level (Princeton University, 2007). These are particular in case of deliveries and C-sections. If the system of this multi professionalism is integrated at the hospitals at every level particularly in the gynecological departments millions of deaths and disabilities can be avoided as complications in the delivery can cause severe mental or physical retardations (Lane, 1987; Stockham and Alice, 1891) The major issue in his view point is also the lack of experience during the critical conditions a nd non availability of multi professionals at the time of need particularly in critical or unexpected conditions like C-sections (Ramondt, 1990). The midwifery in separate is not recommended but when the midwives join the complete health care professional team they should be given the status of a special professional (Golden, 2002; Bailey, 1998). This should be taken into account by the fact that they provide quality care and support to the mother during the child bearing and right after birth. This helps the mother to establish a loveable and comfortable relationship with the baby right after birth. They also help the mother to feed the baby immediately after birth which is a difficult task as the new born is a bit tricky to feed (Harper, 2006). To explain all these facts in detail and to establish the importance of multi professionalism in the field of gynecological departments with particular reference to the child delivery case, a special clinical case is discussed below. Case S tudy In this case study we will see the inter relationship of various people and professionals in the child birth procedure. The scenario in the case is that pregnant women with gravid 1 plus 0 primp arrived into the hospital. This means that the woman was having her first pregnancy or she had been pregnant before but had not given birth i.e. she might have had an abortion or miscarriage

Michelin Star Rating System Analysis

Michelin Star Rating System Analysis Michelin Star System Chapter 2 Literature Review The system of rating organisations with a particular business sector according to the value and quality that these organisations provide to the end user, by methods such as those used by the Michelin Guide Star System is nothing new. However, it is important for the owners of these organisations to understand the relevance of such systems. For example, are they most relevant to the consumer in terms of meeting their needs and expectations and thus influencing behaviour or to the organisation in terms of improving its standing within the business sector and strengthening brand awareness? Commencing with the consumer, this critical literature review is intended to provide an understanding of the current theories and observations relating to these particular issues. 2.1 Consumer needs and satisfaction Abraham Maslows (1998) hierarchy of needs theory is recognised by most academics as having created the foundation for all subsequent research into understanding the consumer, providing a framework that allows organisations supplying a product of service to better understanding how they need to present these in order to satisfy the consumer need, thus achieving their objective of increasing market share. The research carried out by Szmigin (2003) and Porter (2004) also confirms that the success of a businesses strategy is also dependent upon the extent to which that strategy is designed to meet and therefore address the perceived satisfaction levels of the consumer. Figure 1 Maslows hierarchy of needs Esteem needs achievement, status, responsibility, reputation Self-actualization personal growth and fulfilment Belongingness and Love needs family, affection, relationships, work group, etc. Safety needs protection, security, order, law, limits, stability, etc. Biological and Physiological needs basic life needs air, food, drink, shelter, warmth, sex, sleep, etc. In relating the Maslow theory directly to the satisfaction of needs of the consumer with regards to their restaurant experience, it can be seen from the above diagram (figure 1), that this is dependent upon the level at which the consumer is within the hierarchy. For example, it is likely that those at the three basic levels of need will be less driven by optimal quality than price and pace to fulfil that need (Noone et al 2007 and Namkung and SonCheong 2007). The satisfaction of these levels of need is likely to be more important for the tourist sector of the hospitality industry, where the meal is expected to form just a part of their overall vacation experience (Atila and Fisun 2003). However, where esteem and self-actualisation becomes more important is when the consumer wants to make a statement that separates him or her from the crowd. For example, if a salesperson wishes to make an impression with a prospective client, they are likely to want to dine in a restaurant that delivers a higher level of quality. In other words they will be looking for a perfect experience that will satisfy those they are trying to impress (Gupta et al. August 2007 and Chemlinski, R., 2006). 2.2 Consumer behaviour The behavioural patterns of consumer, as with all human reactions, are dependent upon reactions that can result from a psychological, emotional or physical influence. One of the most influential factors that influence consumer behaviour is that of memory. Everything we do is affected by memory, and this will drive our conscious and sub-conscious reaction to a particular event and the ultimate choices that we make. However, the memories formed are also affected by the manner in which pre-existing experiences interpret them (Zaltman 2003, p.186). For example, if we have had a bad experience at a particular restaurant in the past, it is likely that this will deter us from repeating the experience, irrespective of how that particular restaurant may try to re-package the experience. One of the difficulties that the restaurant owner has with delivering satisfaction of needs to the consumer of their product results from the fact that memory determinants of consumer choice are driven by both conscious and unconscious thought processes and therefore can be almost impossible for an outsider to see and measure, let alone alter (Zaltman 2003, p.15). This is certainly true in relation to actions resulting from subconscious memory as, in this case, as Bagozzi et al (2002, p.132) observe, even the person making the choice could be unaware of why they have reacted in the way they did. The memory processes will influence the manner in which the consumer makes a judgement about the benefits of the restaurant product and service being offered. Based upon previous memories it will subconsciously inform the consumer whether the expected experience is likely to be negative or (Zaltman et al 2002, p.68). Furthermore, the consumer will also then use that memory to judge whether th e experience will lead to a satisfaction of their current level of need (Maslow 1998). 2.3 Branding and the consumer Brand image is another important factor that will influence the consumers choice of purchase. It is an almost automatic reaction of the consumer to make an association between the brand and what it denotes. For example, in terms of restaurants and hospitality, the brand McDonalds automatically conjures up an image of fast, cheap food or the burger type variety. Irrespective of the adjustments that the burger chain tries to make to their products, such is the depth of that association within the mind of the consumer that it will be almost impossible to change Haig (2004, p.78 and 85). Once a brand has been created therefore, changing the consumers perception of it is extremely difficult. One of the problems that the Michelin Star System has in respect of brand image is that it has, consciously or unconsciously within the mindset of the consumer, created an image of quality, but with that quality being achieved at a price. In the minds of certain segments of the consumer public this puts their recommendations beyond the bounds of affordability, irrespective of whether it will satisfy their needs (Surlemont et al 2005). However, Porter (2004) would argue that the differentiation in terms of the quality of the product and the price premium could have certain competitive advantages. For example, it would appeal to those who wish to set themselves apart from the masses or, as indicated earlier, are trying to create an impression for their own purposes. Furthermore, as the research on consumer behaviour conducted by Zaltman (2003, p.227) suggests, this differentiation may also be able to produce satisfaction in terms of another influential factor that exists within the con sumer decision-making process, this being peer influence. It is well recorded that our perception of what others think has a significant influence upon the way we make decisions. For example, we will often make decisions simply in an effort to be connected to a particular group or segment of people. As mentioned earlier, within the restaurant experience this may manifest itself in the need to impress others. However, in the hospitality sector it can be said to be equally true that people will dine at a certain restaurant simply as a means of making a statement, which indicates to others that one is within a different consumer group. In this case, the consumer will be satisfying the Maslow (1998) levels of need that relates to self-esteem and actualisation. 2.4 Restaurant recognition Literature does however show that the Michelin rating system and the recognition it brings does make a difference within some areas of the sector (Guide 2008). From listening to the videos of the comments of Gary Rhodes and Anthony Demetre (Video Links 2008), it is apparent that to the proprietors of the restaurants concerned both consider that it improves the quality of their respective brands, which in turn will enhance the business drive for success. This view is reinforced by the reaction of those who lose or fail to gain stars, which shows obvious disappointment (Latest news 2008). 2.5 Summary In the opinion of the author, the literature evaluated for this review shows why there is such a diversity of opinion regarding the relevance of the Michelin Star System within the current restaurant sector of the leisure and hospitality sector. There are those whose theories argue that, except for the higher levels of satisfying the consumer needs (Maslow 1998), which relate to self-esteem and actualisation, it has little impact upon the average consumer. Similarly, many consumers perceive that its influence is more related to the pricing strategy and restaurant environment than in delivering service satisfaction to the consumer (Snyder and Cotter 1998). However, employees and owners within the industry would argue that the Michelin Star has a beneficial impact in that it increases the strength of the brand (Balasz K 2002) and that it denotes an assurance of quality that the consumer can rely upon. Chapter 3 Research Methodology As McGivern (2006, p.4) observes within her study on the subject, research is about a systematic investigations to find things out, which means that the researcher has to devise a system of methods and rules to facilitate the collection and analysis of data (Hart 2006, p.28). Thus it follows that the particular method adopted for any research project has significant importance in relation to the intended aims and objectives of the study being conducted. Essentially, data used in a research studies can be collected through one of two methods. These are the primary resource, which often entails the direct collection of data through the use of surveys, interviews and questionnaires, or the secondary resource, which relies upon the use pre-existing data (Clark 2002). The decision that every researcher faces is which of these methods, of combination thereof, is most appropriate to the subject matter of their research project. Bearing these factors in mind, the intention of this chapter is to provide the reader with an outline of the methodology chosen by the author for this study into the Michelin Star System. 3.1 Choice of research design The restaurant sector of the leisure and tourism industry in which the Michelin Star System operates is diverse, both in terms of the numbers of participating market players, the business models used and the consumer audience to which they appeal. With the UK Michelin guide covering a total of over 4,500 hotels and restaurants (Hickman 2008) it is also a sizable sector for any research to cover. Furthermore, due to the importance of the restaurant sector in relation to the leisure and tourism industries, together with its influence upon the consumer, there is a proliferation of pre-existing academic and practical data available in relation to this sector, which is being increased on a regular basis. These include empirical studies in targeted leisure and hospitality journals, observations from external stakeholders such as magazines and newspapers and numerous regularly conducted questionnaires and surveys. The considerations to be given to the choice of the research design was therefore to assess whether this level of secondary data would provide a sufficiency of information to add value to the research being conducted or if approaching the research using a primary data approach would prove to be of more relevance to the aims and objectives that form the basis of this paper. In the final analysis the author decided to design the research around the secondary data approach. In reaching this decision, there were several reasons for the discarding of the primary option. The first of these took into account the limitations that would attach to primary data collection. Of necessity, the completion of this research is restrained by a definitive time set for its completion. Furthermore, in view of the size of the sector, it was considered that to construct and conduct a sufficiently robust primary data choice, through the use of questionnaires and interviews would be cost prohibitive. For example, there would need to be a sufficiently large sample of such data collection achieved through restaurant employees, consumers and other stakeholders to create a representative sample, which in the authors opinion could not be achieved within the prevailing limitations. It is recognised that secondary data has two potential disadvantages. Firstly, with this method, the researcher is reliant upon the validity of data being collected from an external source over which they have no control; therefore there is no direct knowledge of the responses and theories available. Secondly, there is also the issue of the validity of the data to be considered. However, its main advantage is the depth and breadth of the amount of data available. It choosing a design based upon secondary data it is recognised that there are two potential disadvantages. Firstly, with this method the researcher is reliant upon the validity of data being collected from an external source over which they have no control; therefore there is no direct knowledge of the responses and theories available. Secondly, there is also the issue of the validity of the data to be considered. However, in addition to the limitations attached to the collection of primary data, there were also positive reasons for choosing the use of secondary data as the foundation for the design of this research paper. The first of these relates directly to the fact that, from an initial exploratory examination of the data field, it is apparent that much of the secondary information is of a higher quality and has a more extensive coverage than could be achieve from a primary method (Punch 1998). Secondly, as the aim of this dissertation concentrates upon the current value and relevance of the Michelin Star System, it is necessary to study the differing views and theories of academics and researchers in respect of those who are likely to be affected by the system, including the restaurant operators and their customers. In this respect the theory relating to business branding, quality and competitive advantage, such as those promoted by Arnold (1992) and Porter (2004) need to be considered. From the customer aspect, understanding the needs, expectations and behavioural patterns need to be included. For this area was considered that the academic studies and theories promoted by authors such as Abraham Maslow (1998) and Szmigin (2003) are also relevant. It is generally accepted that these authors have a high level of expertises and therefore, as Dingwell (1997) and Steward and Kasmins (2003) suggest, their works will adds a higher level of quality to the research being conducted for this study. In reaching the choice of using secondary data for the design of this particular research, the author took the same view as other researchers, such as Steward and Kamins (1993), McGivern (2006) and Hart (2006). These authors suggest that the type of methodology used is not overly important providing the data and information collected is reliable, trustworthy and resolves the questions being posed within the research aims and objectives. The author is confident that the choices for secondary data made fulfil these criteria. 3.2 Construction of the chosen method It is important that the correct approach is used in dealing with the quantity of data collected and its subsequent analysis and evaluation. This is particularly the case in terms of eliminating any bias that exists within the mind of the author. In this particular case it is the considered view of the author that, potentially, the research may conclude that the Michelin star system is only of relevance to the internal stakeholders of the restaurant sectors, namely the chefs and owners, and is paid little regard to from the consumers viewpoint. Therefore, in selecting a range of between thirty and forty references from a range of databases, which includes books, professional journals, reports and surveys, websites and other online resources, these issues have been borne in mind. For example, in order to balance the potential bias, resources have been chosen that support the current relevance of the Michelin Star System current relevance as well as those sources that take the opposite viewpoint. Similarly, for the same reason it was felt the relationship between consumer needs, behaviour and branding also needed to be addressed, as this will provide a view of the influence that a Michelin Star brand has upon the end user of the restaurant facilities. 3.3 Sample The sample of literature used within this research has been chosen from a number of relevant sources. In the main the concentration has been upon selecting resources from the most current available sources, being generally that produced within the last two to three decades, as this was considered to be the most appropriate for the issues being discussed. Similarly, the sampling was concentrated mainly upon the UK. The only exception to this was in cases such as Maslows hierarchy of needs, which is considered to contain the founding principles of consumer behavioural determinants. With the exception of the theoretical literature, where the approach of author choice was made for the reasons discussed in section 4.1 above, the sampling method used was based upon the maximum variation approach (Hart 1998 and 2006) as this was felt to provide a firm foundation from which to address the objectives of the study. 3.4 Procedure The procedure used for the collection of the secondary data was through the normal database channels of journals, books accessed from libraries and speciality bookshops and online resources. However, these searches were further defined to ensure that there was a direct relevance to the tourism and leisure industry, with particular concentration upon hospitality. 3.5 Data analysis Having collected the data using the previously defined methods and selection choices, it then needed to be analysed and evaluated. A dual approach was used for this purpose. The first stage involved correlating the data into differing viewpoints, for example those who considered the Michelin star relevant and those that did not. The second stage required evaluating the relevance that the various theories studied had in a practical application. Chapter 4: Findings As has been discovered within the literature review, there are conflicting opinions as to whether the Michelin Star system of quality measurement is of value within the restaurant industry. Using available secondary data within this chapter is in tended to present an analysis of the findings of the current opinion and research on this issue, which will then be discussed in depth. 4.1 The Michelin Star reward system The Michelin Guide, which derives its name from the Tyre company from which it originated, was first introduced in France in 1900 (Johnson et al 2005). Its original intention was to assist drivers with technical and travel advice. From there it developed into a tourist guide until eventually, in the 1930s, it became the gastronomic guide that it is renowned as today. By 2005 the Red Guide, as it had become known, was selling over one million copies across eight countries (Johnson et al 2005). Restaurants and other eating establishments cannot be included within the guide until their location has been visited and the meals judged by a dedicated team of inspectors. In order to avoid accusations of bias and to ensure independence, these inspectors are employed by Michelin and are required to pay for their meals and any accommodation that may be required. In fact, they also do not inform the establishment of the reason for their visit until after their inspection has taken place. In this respect, Michelin suggest, and other research has confirmed (Balasz 2001), the results of the inspections show a greater level of independence than that of some other guides, which give advance notice of the inspection and do not expect to have to settle the meal bill. According to the Michelin Guides Direct, Mr Naret, the Michelin inspectors are also not swayed by the name of the chef or the establishment. This was made evident in a recent interview where he said, Inspectors arent looking at the name. They dont care whether the chef is on television or how many of his cookbooks you might have on your shelf. They enter the restaurant and look solely at what is on the plate: the quality of ingredients, how they are cooked, how well the flavours are kept, presentation, personality and consistency (Foster 2007), although as will be discussed later, there is some disagreement over this claim. The Inspectors, of which there are currently around 70 operating throughout Europe, are persons who have had at least five years experience within the hotel and catering industry, particularly in respect of the cuisine element. Prior to being allowed to commence their inspection duties, these persons also have to undergo a vigorous six months training programme to ensure that they meet with and maintain the required Michelin standards (Johnson et al 2005). Michelin states that on average one inspector will perform the following tasks during the course of a year: Inspect 240 meals per annum Undertake 130 overnight stays Submit 1000 reports It has to be stated that this is an exceptionally heavy workload for one person. It is partially because of this level of activity that some expert observers, and indeed restaurateurs themselves, have called into question the quality, appropriateness and validity of the inspection teams work and conclusions. This element of concern is discussed in later sections within this chapter. The guide includes a wide range eating establishments, most of which are included simply for information purposes, with these totalling around 50,000 in number, a level that is constantly increasing. However, amongst this number around five percent are picked out for special mention, these being rated based upon the awarding of the coveted Michelin Star to them. There are up to three stars available, the awarding of which depends upon the consistency of quality and, as Johnson et al (2005) explain, To some extent tradition. Michelin denote the definition of their stars as follows: One Star A very good restaurant in its own category Two Stars Excellent cooking, worth a detour Three Stars Exceptional cuisine worth a special journey. One always eats extremely well here, sometimes superbly. In 2005 a further merit recognition was introduced, which was called the Bib Gourmand. This is awarded to an establishment that had not quite managed to reach the level of quality required to achieve one star status, but which was considered by the inspector to be able to achieve that position within the near future. Although there is limited information available as to the criteria which is used for the determination of the star level being awarded, in the main this relies upon the standard exhibited within the following five areas: Meal ingredient quality Culinary skills exhibited in preparation and the combination of flavours Level of creativity that has been displayed How consistent the meal standards at the establishment are Monetary value of the product 4.2 General academic perception of the Michelin Brand and competition Academics such as Johnson et al (2005), Yuksel and Yuksel (2003) and Balasz (2001) have mixed views about the quality and relevance of the Michelin Star system. Yuksel and Yuksel (2003) in their research into the systems entry into the Japanese culinary market, suggest that, in that country at least, the guide fails to take into account the people factor. In other, it is being suggested that by using paid professionals, the Michelin organisations does not pay sufficient attention to the qualities of reliability and satisfaction that lead to repeat usage of the establishment by the consumers. This area is considered by many academics that study consumer behaviour to be of equal importance to the standard of the fare being offered (Bagozzi et al 2002) and should therefore be incorporated into the Michelin procedures. The second element of concern expressed related to the pressure that the Michelin Star System placed upon the establishment chefs and owners. Although, as Johnson et als (2005) research concluded, the possession of a Michelin star does not guarantee profitability, its loss was discovered to have serious implications for the business, with some experiencing revenue reductions of up to 50% when this situation occurred. Issues of a practical nature in relation to the Michelin Start system have also been raised by many observers. There is a general view that the reflection of changes within eating establishments is not dealt with efficiently by the Michelin inspectors, with the awarding or removal of stars failing to keep up with these changes in many cases. There is little doubt that the excessive workload of the Michelin inspectors outlined in section 4.1 is a contributory factor in the occurrence of these delays. Furthermore, it is felt by many that, outside of the Star system originating market, France; the rating system lacks the same level of reliability. This will be evidenced by the response from the Japanese restaurant industry presented in the following section. Surlemont and Johnsons (2005, p.589) research also indicated that, in their opinion, there were some flaws within the Michelin star system. In the first of these it was noted that there were restaurants included within the varied stars that did not merit their positions, which adds to the perception that there might be a problem with the quality and reliability of the system and its operating procedures. Secondly, the lack of a structured measurement process being implemented by Michelin, its awarding of stars being solely at the discretion of inspector reports, did mean that the chefs had no definable target to aim for. Instead they simply had to develop their own style and be patient, and hope that it would be noticed and appreciated by the Michelin inspectors at some stage. Another area that has been questioned with regard to the Michelin Star system is its prevalence for print guides. Although the company has recently introduced online facilities for consumers to respond to the content of the guides, the main method of information distribution is through the published guides, which at prices starting at around 9.99 ($20.00) is seen by some consumers to be quite expensive, especially as access to restaurant reviews and comments is freely available through the Internet. Bagozzi et al (2002), indicate that consumers pay a considerable amount of attention to peer pressure and comments, and the Internet provides them with access to this type of response. Others such as Zaltman (1998) also suggest that the reliance upon peers can be a strong determinate for purchase, thus if consumers recommend restaurant brands in many cases this will produce a more positive effect upon others than the professional approach of recommendations provided by Michelin. The recen t drop in guide sales in Europe shows that this situation is affecting the strength of the Michelin brand, at least in this geographical area, and is seen as part of the reason for the guides expansion into the US and Asia. In addition, there are competitors to Michelin Guides. There are two that are particularly worthy of note. The first, which has built a significant market share in the UK, is the AA Rosette system, which is awarded to hotels and restaurants for their culinary standards. In this case there is a five star system in operation, with the lowest being awarded to restaurants of note in their particular location to the highest being awarded to establishments that are considered to be world class. There are consumers and observers who believe that the AA Rosette system is a more reliable indicator of quality than Michelin. The other guide that is receiving good reviews, and like the Michelin guide originates from France, is the Zagat guide. What has brought this guide to the attention of culinary observers is the fact that its rating system is based upon an aggregation of the opinions of unpaid individual consumers their experiences of the restaurant establishment (Gobe 2002, p.139). Michelin would argue that this is not a professional approach to the determination of quality, standards and culinary skills. Nonetheless, the fact that the Zagat guide is increasing in popularity indicates that it is having an impact upon consumer choice and behaviour. 4.3 Industry reaction to the Michelin Brand Within the culinary industry itself there is considerable debate about the value of the Michelin star system, with the supporters and opponents of this accolade being equally vocal in expressing their views on the subject. For example, in terms of country bias, a survey of 791 Michelin-ranked restaurants conducted by Johnson et al (2005) conducted throughout eight countries indicated that France was favoured in the awarding of stars, with it being home to 62 percent of the one-star restaurants, 67 percent of the two-star restaurants, and 25 of the 32 three-star operations. Furthermore, its financial importance to financial success is also argued. For example, whilst Belasz (2002) suggests that holding a Michelin star can provide an establishment can be a key determinant for its financial success, Johnson et al (2005) disputes this claim, finding in their research that in most cases there was no indication of this being the case, at least in terms of profitability. However, Johnson et al did concede that the Michelin star made a difference to revenue in most cases, although this does not mean that the restaurant became more profitable as a result. The impact that the Michelin stars have had upon chefs and their reactions to the system has also been diverse. As Balasz (2001 and 2002) mentions in her research into behaviour and leadership within the hospitality industry, chefs belong to the rare species of individuals who are able to take on the duel role of businessperson and creator at the same time. Referring also to their dedication to the craft of culinary creation, Balasz also mentions that chefs approach this with an almost sacred obsession and in this respect they aspire simply to be the best. Therefore, it is not surprising that the Michelin star system has a significant affect upon these people. There are many chefs and culinary establishments that crave being awarded the stars and make little secret of this desire. For instance, in addition to the response from TV chefs Rhodes and Demetre (Video links 2008), one of their peers Gordon Ramsey, whose various establishments are said to currently hold the most number of stars (12), was also delighted with the recent additions to this elite club, which occurred with the recognition of his restaurant based in Manhattan, New York. In the Editorial (2007), Ramsey expounded the view that it showed the quality and customer value that the staff at the restaurant delivered to the customer. However, other US food critics and observers did not share Michelins opinion, branding the food as overcooked, rubbery, leathery and a distinct disappointment. Nevertheless, other American chefs are supporting of the Michelin rating system. Eric Ripert and Mario Batali, both of whom have been starred by Michelin have indicated that it is important to their businesses (Petkanas 2006). Ripert s

Plato: Patriot Or Dissident :: essays research papers

Plato, the Greek philosopher is considered to be one of the greatest thinkers in history and is called by one scholar â€Å"the fountainhead through which all western thought flows.† In his book The Republic he outlines what the perfect city-state would look like and how it would operate. Along his path of reason he makes no attempt to hide his disdain for other political systems. That includes democracy, a system he does not seem to agree with. In fact, from what I read, Plato obviously disagrees with democracy and its principals. Plato ranks democracy fourth out of what he considers to be the five major constitutions. Just barely ahead of tyranny! He even ranks it behind oligarchy; a constitution that he himself states in 552a of The Republic is the first kind of city to admit the greatest of all evils! Why does he believe this? Are all the freedom loving Americans with red, white, and blue bumper stickers on their gas guzzling cars wrong? If so, what are they missing? To understand Plato’s claim that democracy is nothing but a stopgap on the way to tyranny one must first understand Plato’s viewpoint. Plato is credited with developing a school of thought called Platonic Idealism. Platonic Idealism is based upon the assumption that the essence of the qualities you predicate to things is eternal. Examples of that are ideas such as justice, piety or equality. While we may not be able to readily define them we all know what they are and can identify them when seen. Plato contends that only through philosophy can we express those essences in language. Plato translates his assumption to mean there is something inside each and every person that is the same, it comes inborn, and contains those eternal principals. That inborn intellectual part of every person is what Plato calls the soul. Souls are like those ideas or essences they are eternal. However, if everybody has this greatest truth that is called a soul inside them, why do people do stupid selfish things or even make mistakes at all? Plato’s explanation is that the material part of us, the body stops the intellectual part from exercising the knowledge it has. The analogy that Plato uses is that of a clouded eye. It goes that the soul is like an eye that can see those eternal ideas and truths but the body and its desires cloud the view.

Description of Life and Circumstances Essay

The interaction of different people with the country’s criminal justice systems varies significantly, and one of the common factors is that it varies according to ethnicity. Indigenous people tend to have more encounters than the others; and this encounter is always resulting into mixed outcomes. In extreme cases, death is the ultimate destiny for some of the prisoners. For Lloyd Boney, his death in custody became the subject of many inquiries seeking to investigate the many aspects surrounding his arrest, imprisonment, and subsequent death. This paper seeks to evaluate the findings of the Royal Commission into Aboriginal Deaths in Custody (RCIADIC) report about Lloyd Boney’s death. Being a native, his death in custody served to add weight to the existing belief that indigenous people usually had a rather abstract encounter with the country’s criminal justice system (THE RCIADIC NATIONAL REPORT, 1991). The main aim of the paper is to review five factors that are deemed to have been responsible for Lloyd Boney’s ending up ion custody. Description of Life and Circumstances (Biographical Details) of Lloyd Boney Lloyd Boney’s birth took place in Walgett (THE RCIADIC NATIONAL REPORT, 1991). From his childhood, Lloyd Boney, also called James, seemed to be born with misfortune. A short time after his birth which is only approximated to have been in December 1958 (the Native Aboriginals hardly ever keep records of their birth and most of the births take place at home), his parents parted ways. So Lloyd Boney and his twin sister had to remain under the care of their father when their mother left. But being a seasonal worker, their father could hardly raise the family as required and soon the care of Lloyd Boney and his sister passed on to their aunt. They thus grew up under foster parents although this is generally acceptable in the aboriginal culture. Therefore, his aunt, who had about other fifteen children to care for together with her husband, had to treat Lloyd Boney and his sister as her own children (THE RCIADIC NATIONAL REPORT, 1991). In fact Lloyd Boney referred to her aunt and husband as his parents in accordance with aboriginal cultural requirements. His schooling is not well documented but it is believed that he joined school aged five and studied until around 1974 when he was forced to leave school (THE RCIADIC NATIONAL REPORT, 1991). Throughout this time at school, however, he seemed to have not really learnt a lot because by the time he went into prison he could not read and write well and had to solicit the assistance of others to do this. In 1973, just one year before he left his schooling in the first year of high school, Lloyd Boney faced his first charge of breaking into a house, getting into it and stealing some assets. He was convicted of the offense even though he was represented by an attorney from the Aboriginal Legal Service (THE RCIADIC NATIONAL REPORT, 1991). However, he was released on probation and required to continue schooling and to be well behaved. Lloyd Boney was later to have a record of crime various crimes committed; becoming a common antagonist with the police. In his early adulthood, he was diagnosed with epilepsy, a condition which saw him in and out of hospital very frequently. From this early upbringing, it is clear that a number of factors stand out that must have made Lloyd Boney to find crime unavoidable even as young as fifteen when it is believed he first came into contact with the criminal justice system (THE RCIADIC NATIONAL REPORT, 1991). RCIADIC Explanations for Lloyd Boney’s Pathway to Crime or Conflict with the Law The RCIADIC report is rather not very clear as to what especially led the young Lloyd to engage in crime from that early age. However, there are many reasons detailed in the findings of the report. As earlier mentioned, his life in crime was more the result of the poor care he received from the guardians. His uncle being away to work most of the time and his adopted mother being burdened with the care of many other children, Lloyd Boney was rather without the care and supervision he would have needed to grow up as a responsible child and avoid crime. Another issue that is cited as having been responsible for his life in crime was his relationship with one Grace Wilson which faired on sumptuously. The relationship moved from nasty to sour to bitter-sweet and to sweet but it was never a real satisfying one for both parties. Although they managed to live together for a long time, actually until Lloyd died in prison, it was a relationship which contributed to his crime life. This is because he was abusive and constantly found himself on the wrong side of the law for the crime. Grace helped him to indulge in excessive drinking, a factor that played a key role in most of the offences he was convicted of throughout his life. Actually, alcohol consumption is listed separately as having led him into criminal life. He was thought to be a good person until he started drinking and virtually all the offences he was arrested and charged with were committed when he was under the influence of alcohol (Royal Commission into Aboriginal Deaths in Custody, 1991). Identification and Analysis of Five Major Factors that Explain Lloyd Boney’s Pathway to Crime or Conflict with the Law From the onset, it is apparent that Lloyd Boney was a victim of his circumstances as opposed to a person who was ready and willfully inclined to engage in crime. Instead, most of his troubles seem to start at the point when his parents separate and is left under the care of foster parents (Daly). The first factor responsible for his venturing into crime eventually, therefore, is his separation from his parents. Although this happened in a different way so to speak, it was a separation all the same. For a long time, many aboriginal children have been forcibly taken away their parents and adopted by foster parents who might be close relations of the first family or who are totally different. With different aims, these separations expose the children to a totally different kind of upbringing which in turn exposes the child to a moral deficiency. For Lloyd Boney, nothing is wrong for as long as he is staying with his parents. And although he was too young to do anything suggestive of crime, it is an undeniable fact that aboriginal parents are the only people who have the most in-depth understanding of the best ways to bring up their children. Try as they may, foster parents – whether aboriginal or non-aboriginal – cannot bring up aboriginal children to be well behaved and responsible for their actions as their own parents can. So although Lloyd Boney is living under the care of his aunt and her husband, he cannot really receive as much attention as he would have received if he was with his own parents (Ross, H. et al. , 1999). Most of the literature is full of cases of aboriginal children being separated from their parents forcibly for purposes of having them changing their way of life. They are adopted by totally different people or are placed in non-aboriginal child welfare societies where they are brought up is segregation and isolation from their parents and communities, their native way of life and their culture. The colonial powers instigated this practice but it is still applicable in certain instances. This has been a major cause of the rather high rates of aboriginal young people who find themselves on the wrong side of the law. The second factor that led Lloyd Boney to a criminal life was the general nature in which aboriginals are treated by law enforcers in contrast to non-aboriginals (Ross, H. et al. , 1999). Having been brought up witnessing the obviously favoritism that was displayed by law enforcement agencies, Lloyd Boney had no qualms that whatever he did he would be seen to be on the wrong anyway. He grew up knowing and witnessing the injustices meted on those of his own ethnicity and might have subconsciously made up his mind to rebel against anything that the non-aboriginals stood for. Theory proves it that when one is opposed to a certain personality, one moves to oppose and reject all that that personality or institution stands for. So Lloyd Boney must have become opposed to the entire law of the land because it was oppressive. So he hated the law and wanted to do all that was contrary the law not because he wished but he saw it as a way to pay back for there wrongs committed by the law and its enforcers against his own people. He also rejected school because he knew formal education was not an aboriginal thing but that of whites. The literature brings the issue of discrimination based on race into context by citing different cases that depict it. In not a few of the cases, even the law enforcers themselves admit that they are rather discriminative (Australian Human Rights Commission, 2007). They have been conditioned to believe that only black aboriginal people can do what is right. A case is cited of a group of white and aboriginal young schoolboys who are found to be drunk in the streets yet the police arrest only the aboriginal boys and leave the whites. Questioned about their actions, they claim that the white children are not aware of there being a law prohibiting getting drunk for the young. This illustrates high levels of discrimination in the legal system. The third factor that prompted Lloyd Boney become a person opposed to the law is racism. Racial discrimination is rife in this country. Every aboriginal or non- white is treated very differently by the other races not for any other reason but just because the color of one’s skin is different – black. Black is almost associated with evil and white with good. Racism has infiltrated the legal system, worsening the already frosty relationship that the aboriginal youth have with the law enforcers (Ross, H. et al. , 1999). Apart from the incident cited earlier of police picking black offenders from a mixed group of students and leaving behind the whites, many other incidents of racially motivated arrests have been reported. This has moved on to prisons where the treatment of inmates is racially motivated. This alone has made native aboriginals to dislike the police force in this country and rather than viewing them as good people doing a good job view them as enemies out to finish them. They, therefore, keep rebelling against the law (HREOC, 1997). For Lloyd Boney, this factor made him to go in and out of jail many times. He was almost always aware that the police would look for faults in him just for his being an aborigine. If this had not been the case, it is likely that he would have changed his behavior when he was first convicted of breaking in and stealing. But because it became apparent that police were watching him alone he resented the idea of ever reforming. To him, it was no use being good to the police officers when they had already labeled him and his people as bad and as a criminal. Whenever anything wrong happened it was the aborigines who were asked to explain first what they knew. The fourth factor is alcoholism (Australian Human Rights Commission, 2003). It has been established that alcohol serves as a great contributor to criminal tendencies mainly because once one is under the influence of alcohol one is unable to make sound decisions ad judgments. For Lloyd Boney, his drinking habit kept him in a trap where he virtually could not avoid crime. All offences committed by him were committed when he was und rte influence or when he wanted to get drunk (Daly). His being addicted to alcohol literally led him to commit crime, starting from domestic violence and moving on to others like driving under the influence, violating the terms of his probation, and resisting arrest. In the literature, it is found that alcohol consumption is a common practice among aboriginal communities and this could partly explain why most of them engage in crime. Finally, Lloyd Boney’s pathway to crime can be explained by social and economic factors. The natives of this country are people who are grossly deprived of even the most basic of needs there ever can be. This is in spite of the ability to lead very simple lifestyles and to survive on very little (Atkinson, 19I4). This depravity is sometimes very severe that people are compelled to commit crimes to get something to sustain themselves. Lloyd Boney constantly stole because he did not have a job so he could work and earn. Yet he had needs to meet daily. Earlier in life, he had a family which was so deprived that he had to look for was to survive. Growing up in a family of more than seventeen people al depending on one person is not an easy thing. For him, if he had the social support he required and if the resources were sufficient he most likely would not have ventured into crime (Ross, H. et al. , 1999). Reflection on Analysis Lloyd Boney is a person whose criminal life is largely the result of the conditions where he grew up as opposed of what might been in his own making (Report of the Inquiry into the Death of LLOYD JAMES BONE, 1998). This is because he is not recorded as having had any really bad habits until he was in school where he committed his first offence. What made him to go into crime are f actors that are surprisingly covered in available literature. He is a person who understands that the police in his country are racist, that the legal system itself is skewed to favor non-aboriginals, and that regardless of what has to do one is likely to find oneself on the wrong side of the law as long as one is aboriginal. From the literature, factors listed as making aboriginals to be the more likely people to find themselves on the wrong side of the law include the social and economic situation they finds themselves in, the nature of the country’s criminal justice system which is not at al fair, the cultural settings under which aboriginal children grow, and the separation of aboriginal children from their parents so they can be forced to change their characters and culture. The others are alcohol consumption which is a practice rife among aboriginal communities, peer pressure that young aboriginals experience, and the country’s racial tendencies which favor whites against aboriginals. In this entire issue of Lloyd Boney, these factors interplay from his birth to the time of his death in prison. What is evident is that he went in prison for no real seriously crime. If he had been economically capable, he probably would not have ended up in prison as indicated by the mild nature of his charges. On this basis, it is critical that such issues are considered together with the recommendations made to by the RCIADIC commission so that not only the deaths of aboriginals while in prison are reduced but their rate of committing crime is also lowered. Word count: 2,566 References Atkinson, J. (19I4). â€Å"A nation is not conquered. † Domestic violence and incest resource center Australian Human Rights Commission (2007). Bringing them home Community Guide. Australian Human Rights Commission Australian Human Rights Commission (2003). Social Justice Report 2003. Australian Human Rights Commission Australia, Royal Commission into Aboriginal Deaths in Custody, Report of the Inquiry into the Death of LLOYD JAMES BONEY (1998) Daly, K. Government policies of protection-segregation and assimilation and their impact on Indigenous people. Human Rights and Equal Opportunity Commission (HREOC) (1997). Bringing them Home – Community Guide. Sydney, NSW: Human Rights and Equal Opportunity Commission Memmott, P. et al. (2001). Violence in Indigenous Communities, â€Å"Causes of violence THE RCIADIC NATIONAL REPORT (1991). â€Å"The Reasons for Offending. † Ross, H. et al. (1999). ‘Risk and Resilience: Crime and Violence Prevention in Aboriginal Communities. ’ THE AUSTRALIAN AND NEW ZEALAND JOURNAL OF CRIMINOLOGY, VOLUME 32 NUMBER 2 1999 PP. 182-196 Royal Commission into Aboriginal Deaths in Custody (1991) National Report, Vol. 2. Canberra, ACT: Australian Government Publishing Service.

Chris McCandless Essay

McCandless wanted to live an independent and self-reliant life. As a child, he grew up in a materialistic and dysfunctional family. Although he had a close relationship with his sister, Carine, Chris preferred isolating himself. It was unimaginably difficult for Chris to have a relationship with his father after he had found out about his father’s second family. Chris’s mother, Billie, didn’t have much of a relationship with him either. For Chris, being alone was normal and part of his every day routine. As he got older he wanted more and more to live on his own and be in the wild. Chris and his family would go to the mountains every year to visit which gave Chris this love for nature. He wanted to live in his own Utopia, in the wild. McCandless wasn’t careless or delusional. He was determined, and focused on his task at hand; to, in his own words, â€Å"no longer be poisoned by civilization, and walk alone to become lost in the wild. † He met many people through-out his travels towards Alaska, but didn’t stay too long to become attached to them. On April 28, 1992, James Gallien gave Christopher McCandless a ride to the Stampede Trail in Alaska where Christopher set out to begin in journey into the wild. This was the last date that anyone ever saw Christopher McCandless alive. Walking into Denali National Park with a . 22 caliber rifle and a 10 pound bag of rice isn’t necessarily ridiculous, but expecting to survive an entire summer off nothing but the land and wild game certainly is. Chris read many books by his favorite, Jack London being one. Jack wrote a book about the wild and the dangers of being in it, which is where Chris got some inspiration from. Chris carved the phrase â€Å"Jack London is king† in a tree stump near his campsite.. Chris writing that phrase shows that his quest went farther than finding himself. Chris wanted a connection with nature. He did what he was striving for and although his ending was tragic, he still did it by himself and without anyone or anything.

Endothermic and Exothermic Chemical Reactions

Endothermic and Exothermic Chemical Reactions Many chemical reactions release energy in the form of heat, light, or sound. These are exothermic reactions. Exothermic reactions may occur spontaneously and result in higher randomness or entropy (ΔS 0ï » ¿) of the system. They are denoted by a negative heat flow (heat is lost to the surroundings) and decrease in enthalpy (ΔH 0). In the lab, exothermic reactions produce heat or may even be explosive. There are other chemical reactions that must absorb energy in order to proceed. These are endothermic reactions. Endothermic reactions cannot occur spontaneously. Work must be done in order to get these reactions to occur. When endothermic reactions absorb energy, a temperature drop is measured during the reaction. Endothermic reactions are characterized by positive heat flow (into the reaction) and an increase in enthalpy (ΔH). Examples of Endothermic and Exothermic Processes Photosynthesis is an example of an endothermic chemical reaction. In this process, plants use the energy from the sun to convert carbon dioxide and water into glucose and oxygen. This reaction requires 15MJ of energy (sunlight) for every kilogram of glucose that is produced: sunlight 6CO2(g) H2O(l) C6H12O6(aq) 6O2(g) Other examples of endothermic processes include: Dissolving ammonium chloride in waterCracking alkanesNucleosynthesis of elements heavier than nickel in starsEvaporating liquid waterMelting ice An example of an exothermic reaction is the mixture of sodium and chlorine to yield table salt. This reaction produces 411 kJ of energy for each mole of salt that is produced: Na(s) 0.5Cl2(s) NaCl(s) Other examples of exothermic processes include: The thermite reactionA neutralization reaction (e.g., mixing an acid and a base to form a salt and water)Most polymerization reactionsCombustion of a fuelRespirationNuclear fissionCorrosion of metal (an oxidation reaction)Dissolving an acid in water Demonstrations You Can Perform Many exothermic and endothermic reactions involve toxic chemicals, extreme heat or cold, or messy disposal methods. An example of a quick exothermic reaction is dissolving powdered laundry detergent in your hand with a bit of water. An example of an easy endothermic reaction is dissolving potassium chloride (sold as a salt substitute) in your hand with water. These endothermic and exothermic demonstrations are safe and easy: Exciting Exothermic Reactions to Try: Heat things up with one of these simple exothermic reaction demonstrations.Create an Endothermic Reaction: Some endothermic reactions get cold enough to cause frostbite. Heres an example of a reaction safe enough for kids to touch.How to Create an Exothermic Chemical Reaction: Some exothermic reactions produce flames and get extremely hot (like the thermite reaction). Here is a safe exothermic reaction that produces heat but wont start fires or cause a burn.Make Hot Ice From Vinegar and Baking Soda: Sodium acetate or hot ice can be used as either an endothermic or exothermic reaction, depending on whether you are crystallizing or melting the solid. Endothermic vs Exothermic Comparison Heres a quick summary of the differences between endothermic and exothermic reactions: Endothermic Exothermic heat is absorbed (feels cold) heat is released (feels warm) energy must be added for reaction to occur reaction occurs spontaneously disorder decreases (ΔS 0) entropy increases (ΔS 0) increase in enthalpy (+ΔH) decrease in enthalpy (-ΔH) Endergonic and Exergonic Reactions Endothermic and exothermic reactions refer to the absorption or release of heat. There are other types of energy which may be produced or absorbed by a chemical reaction. Examples include light and sound. In general, reactions involving energy may be classified as endergonic or exergonic, An endothermic reaction is an example of an endergonic reaction. An exothermic reaction is an example of an exergonic reaction. Key Facts Endothermic and exothermic reactions are chemical reactions that absorb and release heat, respectively.A good example of an endothermic reaction is photosynthesis. Combustion is an example of an exothermic reaction.The categorization of a reaction as endo- or exothermic depends on the net heat transfer. In any given reaction, heat is both absorbed and released. For example, energy must be input into a combustion reaction to start it (lighting a fire with a match), but then more heat is released than was required. Resources and Further Reading Qian, Y.†Z., et al. â€Å"Diverse Supernova Sources for the r†Process.† The Astrophysical Journal, vol. 494, no. 1, 10 Feb. 1998, pp. 285-296, doi:10.1086/305198.Yin, Xi, et al. â€Å"Self-Heating Approach to the Fast Production of Uniform Metal Nanostructures.† Chemistry of Nanomaterials for Energy, Biology and More, vol. 2, no. 1, 26 Aug. 2015, pp. 37-41, doi:10.1002/cnma.201500123.