Author: chris

Part A

The first part will be written from a management perspective and will describe the incorporation of the service model into business operations. This report should also address any issues arising from or challenges faced by the business through its service approach.

Part B

The second part of the report will be written from the perspective of the customer and will reflect on how the business meets customer needs by delivering services as personal experiences.

1. Compare and contrast the characters of lopakin in the cherry orchard with the character Kronstadt in the dolls house.

2. Compare and contrast Nora in a dolls house with hedda in Ibsens play hedda gabler

3. After researching Arthur millers life compare his life with the characters in death of a salesman.

4. Discuss tow  of the mother characters in ten ese Williams plays. An example wod be big mama in cat on a hot tin roof and Amanda in the glass menagerie.

conduct some research on your organisation and together with the theories that you learn in this subject it is expected that you will address the following assessment criteria:

Section 1:
Identify a market – who are the organisation’s customers and why has the organisation chosen them?
Segment the audience – break these customers down into smaller groups who have common needs, wants or characteristics. What type of segmentation do you think the organisation has used? Why are you using this type of segmentation? How does this segmentation relate to your target market?
Select a target market strategy – choose one type of customer group and suggest a few strategies (product/price/place or promotion) that may appeal to this type of customer. Which market coverage strategies are they utilising and why?
Create a positioning statement – what is the companies positioning statement? Who are their competitors? Why have they chosen this statement? What does it say to their customers? How does it differentiate them from their competitors?

Section 2:
Analyse the organisations marketing mix strategy including the 4P’s
Product strategies – what strategies has the organisation utilised when devising the product/service? Where is the product in its life cycle? How do the product features and attributes relate to the target market? What levels of service are they offering and why?
Pricing strategies – why is your organisation charging their customers a particular price? What pricing strategies are they using? Why are they using this pricing strategy? How does it relate to their target market? What organisational objectives do their pricing strategies support?
Place strategies – What are their distribution strategies? Who or what companies do they utilise to assist in their product/service distribution?
Promotional strategies – Which of the 5 promotional tools do they use? Why do they use these tools? How do these tools relate to the target market and its positioning in the market place?

Defoe’s Robinson Crusoe and Pope’s “Epistle to Burlington” both deal with the themes of empire-building and man’s dominion over nature. Focusing on specifics within each text (imagery, tone, diction, etc.)

How empire is being represented by these two authors. How do these texts treat this theme similarly? How do they differ?

(1) What is the business problem?
(2) What are the implications of the company’s decision?
(3) What are the implications of effective employee communication

Purpose of the Case Study Assignment
� To depict a case in which a corporation has made a communications decision that
contradicted its stated values and negatively affected both its employees and reputation;
� To encourage corporations to carefully examine the means of communication it chooses
when communicating sensitive information to its stakeholders;
� To demonstrate the necessity of developing standard communication procedures so that the
organization remains true to its values and respects its stakeholders.

Media & Technology, how video games help our driving skills.

Agriculture in the UAE seems to be thriving while actually it is not, when compared to other countries or to other sectors in the UAE.

 

introduction

literature review

counter argument

Standard Operating Procedures

Personal Hygiene

 

PURPOSE:  To prevent contamination of food by foodservice employees.

 

PROCEDURES:

1. Follow the District Employee Health Policy.
2. Report to work in good health, clean, and dressed in clean attire.
3. Change apron when it becomes soiled.
4. Wash hands properly, frequently, and at the appropriate times.
5. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not rough.
6. Do not wear artificial fingernails or fingernail polish.
7. Wear single-use gloves.
8. Do not wear any jewelry except for a plain ring such as a wedding band.
9. Treat and bandage wounds and sores immediately.  When hands are bandaged, single-use gloves must be worn.
10. Cover a lesion containing pus with a bandage.  If the lesion is on a hand or wrist, cover with an impermeable cover such as a finger cot or stall and a single-use glove.
11. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food contact surfaces may not become contaminated.  Only drinks that have covered lids and straws may be consumed in these designated areas.
12. Taste food the correct way:
13. Wear a hair net while in the kitchen.
14. Before working on the serving line, employees will check appearance.

• Place a small amount of food into a separate container.
• Step away from exposed food and food contact surfaces.
• Use a teaspoon to taste the food.  Remove the used teaspoon and container to the dish room.  Never reuse a spoon that has already been used for tasting.
• Wash hands immediately.

• Hair should be neatly arranged.
• Clothing and apron should be clean.
• Make-up (if worn) should be fresh.

 

MONITORING:

The foodservice manager will inspect employees when they report to work to be sure that each foodservice employee is following this SOP.

 

CORRECTIVE ACTION:

Retrain any foodservice employee found not following the procedures in this SOP.

 

VERIFICATION AND RECORD KEEPING:

The foodservice manager will record in personnel records, any personal hygiene issues with an employee.

Standard Operating Procedures

Employee Health Policy

PURPOSE: To prevent the spread of food borne illnesses through the transmission of food.

 

PRODECURES: All school foodservice employees must follow these procedures for illnesses:

1. Foodservice employees must report any illnesses that are transmissible through food, including the date of the onset of the following illnesses:
   1. Salmonella
   2. Shigella
   3. Escherichia Coli (E-Coli)
   4. Hepatitis A
2. If an employee is diagnosed with Salmonella, Shigella, E-Coli or Hepatitis A, the foodservice manager must notify the county health department.
3. The foodservice employee must report to the foodservice manager any of the following symptoms:
   1. Diarrhea
   2. Fever
   3. Vomiting
   4. Jaundice
   5. Sore throat with fever
4. Foodservice employees must inform the foodservice manager of boils, burns, cuts and infected wounds on the hands, wrists or exposed portions of an arm.  If the foodservice employee can wear a non-penetrable cover (such as a finger cot) and a glove, the foodservice manager may assign other duties that do not involve food preparation.
5. Foodservice employees must notify the foodservice manager if they have been ill within:
   1. the past 3 months with Salmonella
   2. the past month with Shigella, E-Coli, or Hepatitis A
6. Foodservice employees must report to the foodservice manager if:
   1. They have been suspected of causing or have been exposed to Salmonella, Shigella, E-Coli or Hepatitis A or
   2. They live in the same household with a person with one of the afore listed diseases or
   3. They live in the same household with a person who has been exposed to one of the afore listed diseases.
7. The foodservice manager must exclude or restrict all foodservice employees that have been diagnosed with Salmonella, Shigella, E-Coli, Hepatitis A. or Jaundiced (within the last 10 calendar day).
8. The foodservice manager must obtain approval from the county health department and must have a written medical statement from a licensed physician that specifies that the ill foodservice employee may return to work (prepare food).

 

 

MONITORING:

1. 1.    The foodservice manager will observe employees for boils, burns, cuts and infected wounds on hands, wrists and exposed portions of arms.
2. 2.    The foodservice manager will observe employees for the following diseases:  Salmonella, Shigella, E-Coli, and Hepatitis A.
3. 3.    The foodservice manager will observe employees for any of the following symptoms:  diarrhea, fever, vomiting, jaundice and sore throat with fever.

 

CORRECTIVE ACTION:

1. The foodservice manager will require all employees with boils, burns, cuts and infected wounds on hands, wrists and exposed portions of arms to wear a non-penetrable cover (such as a finger cot) and a glove.  The manager may assign other duties that do not involve food preparation.
2. The foodservice manager must report to the district Child Nutrition Director, any employees that display symptoms of Salmonella, Shigella, E-Coli, Hepatitis A., and/or any of the following symptoms:  diarrhea, fever, vomiting, jaundice and sore throat with fever.  The child nutrition director will determine what actions need to be taken regarding the employee.

 

VERIFICATION AND RECORD KEEPING:

All health related records will be maintained in each employee’s district personnel file.

Analyze whether torturing enemy combatants or high-value targets violates standards of morality in an American free society. Examine whether the act of torture violates basic human rights and if it could have global implications. Determine if torture may be justified under any circumstance. Consider the following ethical theories in your justification:
•    Ontological
•    Deontological
•    Utilitarianism
•    Natural law

1. Give a brief summary of economic costs.

2.  Suppose a firm is operating at the minimum point of its short-run average total cost curve, so that marginal cost equals average total cost. Under what circumstances would it choose to alter the size of its plant? Explain.

3. In the short-run, why might a firm still operate even when there is a loss?

4.  Suppose a firm is producing 1,000 units of output (Q). Its average fixed costs are $100. Its average variable costs are $50. What is the total cost (TC) of producing 1,000 units of output (Q)? It the price (P) of the good is $200, what is total revenue? What is total profit?