An Introduction To Food Service Industry

An Introduction To Food Service Industry The purpose of this chapter is to critically review the literature relating to Food Service Industry, the position and attributes to gain costumers perception. The arrangement starts with the role of food service, with investigation into the food and beverage operations. Subsequently, considerations into Service Quality point were dimension such as expectance and perception and an illustration of service quality model are taken. In addition an overview into the food and beverage service employment. An important point is mentioned regards to food quality and influences on costumer expectance and perception. Furthermore, sections such us menu planning and meal experience will taken to enrich the research. Finalize with an important point nowadays, were environment impacts will be take into consideration. 3.2 The role of food service The provision of food and beverage service (Davis et al., 1999) and eating away from home are increasingly and there is widening diversity in the nature and type of food and beverage on offer (Lillicrap et al., 2002). In addition conferences organizers are very familiar with the need for a high quality of food and beverage service within venues (McCabe et al., 2000). There are many reasons that clients normally desire to include a food service function in conferences and meetings. Shock and Stefanelli (1992, p.132) in McCabe et. al., (2000) have suggested several reasons such as: to create an image to provide an opportunity for interaction and networking to present a person, product to refresh conference attendees and sharpen their attention to provide a interested audience to keep delegates interested in other non-food activities to increase attendance at conferences Food and beverage service is the essential link between menu, beverage, and other services on offer in an establishment, and the customers (Foskett and Ceserani, 2008). The food and beverage function is characterized both by its diversity and by its size of the event as example of conference, meetings, exhibition and business events (Davis and Stone, 1991). Also can used as an effective tool to satisfy attendees and built attendance, as it empowers an attendees sensory memory of an event (Kim et. al., 2009). It is a significant and critical part of conference operations, and responsible for a high percentage of revenue for the venue (McCabe et al., 2000). In the past, food and beverage service was not important for conference centres, however now when a conference or meeting is organized, food and beverage services plays a fundamental role in the decision-making (Meetingnet.com, 2002 p. 35). Various groups and function venues dynamically search more out for group business as groups can be serviced with minimal costs and within particular times (Davis et al., 1999). Arranging an efficient food and beverage service for groups and functions at time can be very challenging. In many instances, groups may want very specific items, at very specific times and require special menus, or even an out-of-hours service (McCabe et al., 2000). 3.2.1 The food and beverage operations For a particular food and beverage operation the choices of how the food and beverage service is designed, planned, undertaken and controlled are made taking into consideration a number of organisational variables (Foskett and Ceserani, 2008). Figure 5 shows the variables that food and beverage operation has to take into account. Figure 5: Food and beverage operations. Source: Adapted from Foskett and Ceserani (2008) A food and catering service into the conference industry is characterised as function catering. That may be described as the food and beverage service at a specific time and place, for a specified number of people, to an arranged menu and price (Davis and Stone, 1991; Foskett and Ceserani, 2008). There are a variety of function events ranges from providing a bar in a reception area where delegates for a conference are able to assemble before their meeting, to large formal banquets of over 1000 where six to eight courses meals are served (Davis et al., 1998). 3.3 Service quality concept The concept of service can be explained as an interaction between employees and customers (Ball et al., 2003). In this context service quality characterize the level of service that is delivered by operations (Sasser et al., 1982; Walker, 1990; Johns et al., 1994; Jones and Pizam, 1993). It is almost defined in terms of customers perception of expected quality and experienced quality (Brown et. al., 1993). However, service quality is a complex concept and generally needs more than one model to explain it (John, 1996). Many researches making effort to define service quality, they usually on quality service and how it reaches the customers needs. Service quality can be again described as the difference between customers expectation and distinguished performance (Lovelock, 1992; Juwaheer and Ross, 2003). Therefore, services providers need to explore ways to increase productivity, which rely on objectives and goals to be achieved of the service although including quality. Product quality usually ends in the eyes of customers, particularly in the service industry. However the criterion used from customers to evaluate it might be complex and difficult to describe, in particular involving services with high labour content because performance of labour can be different from producer to producer, also each customer can perceived it differently (Berry et. al., 1990). It is also measured according to the level and direction of difference between experience and perception (Sasser et. al., 1987; Gronoor, 1982). Moreover, Ogowicz et. al. (1990) states that perceived service quality can be see form external of the actual operation that appears between customers and servicer provider. In additional, Wyckoff (1992) and Becker and Murrmann (1999) argues that service quality is the level of excellence planned to meet customers requirements. Meeting or exceeding customers expectation is the means to ensure good service quality. Service performance can be judge as a low or high by customers comparing their expectation (Parasuraman et.al., 1988) Customers have a wide range of choices regards to a food service business. From many years of dining experience, customers expectation of service quality have increase and the food and beverage industry is competing to rising it market share (Raajpoot, 2004). As well in the present market place, service quality is know as one of the mainly significant aspect in expand and retaining the successful relationship (Svensson, 2002). Most organisations and managers now realise that customers satisfaction can generate a long-term success, the market were they control which not only include customers but also competitors, regulatory governments agencies and the overall marketing environment (Kandampully, 2001). Therefore, researches can be conducted to identify what creates and retains customers satisfaction and ways to evaluate. 3.4 Dimensions of service quality The intangibility concerned services make it more complicated for consumers to evaluate than product quality because cannot be stored or held. Services are complex to assess until subsequent they have been performed, and even towards it still difficult. However, service quality can be observed as a measure of quality of the delivered-service level equivalent to customers expectations (Lewis and Booms, 1983). Parasuraman et. al. (1985) developed a well-know research concerning service quality, to recognized factors that costumers perceive about service quality. As the research result, they revealed general criteria as the ten principle dimensions of service quality, commonly know as SERVQUAL dimension in order to judge an organisations service quality by customers. Figure 10 illustrates those ten factors. Figure 6: The ten principle dimensions. Source: Adapted from Parasuraman et. al., 1985. Initially, the research proposed 22 statements to identify consumers perception and expectation of service quality. Secondly, those statements represent the ten determinants of service quality (Parasuraman et. al., 1988) illustrated on figure 10. Moreover, service quality emerges from comparison of expected service with perception. Development of model concern service quality suggest that expected service is influenced by three key criteria which as Marketing/Service Package, Personal Needs and Desire and Past Conference Meal. (Parasuraman et. al., 1990). In this research the initial service quality has been adapted to food service function into the conference sector. Figure 11 will demonstrate service quality process to measure costumers expected service and perceived service quality. Figure 7 Service Quality Model to Conference Food Function Source: Adapted from McCabe et al., (2000); Parasuraman et. al., (1985). Even so, it has been suggested that expectations are bound by adequate and desire levels, with a zone of tolerance in between. Although a model has been suggested to conceptualise service quality, with gaps representing the problem associated with the difference between processes to assess costumers expectation ands perception on the food providers performance (Parasuraman, 1991). GAP 1: The procedural gap First gap is the difference between what management believes customers want and what customers really asked for. GAP 2: The understanding gap Second gap is the difference between costumers expectations and managers perceived from costumers expectation. GAP 3: The behavioural gap The service delivered is different from the service specification. GAP 4: The promotional gap The difference between what has been promised by marketing communication activities and the actual service delivered. GAP 5: The perception gap Level of service perceived by costumer diverges from the service actually provided. The model helps catering managers recognise the understanding of customers. Also offers a clear thoughtful to managers who require improving the service quality provided by their service process. Consequently, managers gain the knowledge to improve their service quality and how they can understand their customers expectation and make then pleased which can promote a successful result to a conference meal service (McCabe et al., 2000; Rogers 2008; Zeithaml et. al., 1990). 3.4.1 Expectance and Perception of service quality Customers translate their needs into a series of expectance of the service or product that stand on this ability to satisfy an assured or implicit need. If the food function meets and exceeds these expectations then the customers will feel satisfied and will feel that they have received quality (Parasuraman, et. al., 1985 in Davis et al. 1998). However, if the food function does not meet their expectation, then there is a gap between customers expectations and the perceived characteristics of the service and quality will not have been provided (Davis and Stone, 1991). Customers have different background which influences his or her perception (Olsen et al., 1998). Service delivery is variable and difficult to measure because of the individual character of the contact between customer and services provider (Lashley and Lee-Ross, 2003). Moreover, these needs become a series of expectations for customers such as the type of food they desire, how they would like to be greeted and how much they are prepared to pay (Lockwood et al., 1996). In additional, culture, mood and timing jointly with the customers previous experience can effect on the way service is perceived (Walker, 1990). It is understandable that successful service providers will depend on the individual service delivered, being capable to interpret the customers requirement and adapt the service delivered to their desire (Lashley and Lee-Ross, 2003). If the customer expectations are meet or exceed, they will be satisfied and will have a quality experience (Lockwood et al., 1996). Service providers seen to be more concerned about customers expectance and service delivered, it is important take into consideration if there is a mismatch between service delivered and what is expected, customers are less likely to return (Jones, 1989). Figure 9 illustrate four main outlines to meet customers expectations. Figure 9 Customers expectation Model Source: Adapted from Martin (2003). 2.4.2 Customer expectations Customer expectations are the required level of performance that customers require from a service (Swan and Trawick, 1980). Also based on how well services providers are able to fulfil customer needs and desires (Westbrook and Reilly, 1983; Woodruff; 1987). It plays a central role in understanding the evaluation of service quality (Oliver, 1980). A range of methods for concept customer satisfaction have been proposed, each theory are based on different foundation. The commonly conceptual definition based on expectancy theory, is that customer expectations are predictions created by the customer regarding to what they believe it will be the result of a service provided or exchanged (Clow et. al., 1997). The models of service quality and customers expectation Model see figure 9 stresses the role of expectations. As a result, food service providers should be not only to meet the customers expectations but also to exceed them. Even so, it should be evidenced that exceeding customer expectations by a very high level is both profitable and dynamic, also it will increase cost and customers will have even high expectations when they repurchase. (Olsen et al., 1996). 2.4.3 Customer perceptions Customer perceptions play a vital to the concept of service quality. Perceptions are customers beliefs when they receive and experience service. It gives an explanation on how customers perceive service and how they evaluate their feelings. Additionally, it is important that organisations and managers understand the criteria that customers use to measure service quality (Gale 1994). On average, customers do not perceive circumstances in the same way for the reason that they comprise different needs, objectives and past experiences which persuade their expectations (Seaton and Bennett 1996). Perceived quality is highly connected with service quality and customer satisfaction (Ndhlovu and Senguder, 2002), a high perception of service value can result in greater satisfaction and intentions to return (Tam, 2000). In the food service industry, customers evaluate, compare an establishment with is competitors, and that evaluation is based on satisfaction, where they observe evaluation of service quality from employees, product quality and price (Lewis, 1984; Johns, 1992). 3.5 Food and beverage service employment People working in food and beverage service are the main point of contact between customers an establishment (Foskett and Ceserani, 2008). It is an important role in a profession with an increasing national and international status (Lillicrap et al., 2002). A research conducted by Bowdin and Pherson (2006) states figures regarding tourism service industry. In UK, 13,276 people are employed in the industry as their main job, with a further 337 employed as their second job (The Labour Market review for the Travel Service in Bowdin and Pherson 2006). Moreover, People 1st (2009) registered on total 56 per cent of the labour force are employed on a full time basis and 44 percent work part time. Also the research suggests that conference and events is the largest employer with 13,771 employees, this figure does not included in the figure above. While is difficult to assess the number of employed into the industry. It is obvious that growth in employment in this are and associated sector is occurring. The innovative industries have seen a rise of 400,000 employees in an eight years period (Bowdin and Pherson 2006). The hospitality, leisure, travel and tourism sectors surrounded by the fastest growing in the UK, with standard growth in the sector sitting at 7 per cent over the last 5 years, compared with a 4 per cent growth rate across the economy as a whole. Furthermore, it is predicted that 15,000 new jobs will be created in these sectors between 2002 and 2012 (Bowdin and Pherson 2006). From the Food Service Industry Profile (2009) in Peoples 1st (2009), a research shows that according to the labour force survey 2007/08 183,902 people work in food service establishments in the UK., which 67 per cent are women. They also supported that 15 per cent of those people working in the food and service industry are from black and ethnic minority. Furthermore, graphics 8 and 9 shows the employment by gender and full and part time employment into the food service industry: Graphics 1: Employment by gender and full and part time. Source: People 1st (2009). An additional data from the research reveal the industry age management profile, it says is relatively old when compare to other industry within the hospitality, leisure, travel and tourism sector. More than half 52 per cent are aged between 30 and 49 compared to an average of 35 percent across the sector. A further 27 per cent are aged over 50. Across the sector this figure stands at 17 per cent. 3.6 The concepts of food quality Food quality is generally distinguished from concept of value. It is understandable that food is a core product in any food establishment. Perception of food quality is part of the cognitive process, which influences satisfaction/ dissatisfaction as well as need fulfilment, expectancy affirmation, equity/inequity, also regret and unapprised cognition (Frewer et al., 2001). A high standard of service and quality of food with more sophisticated atmosphere can be found in a coffee shop or speciality restaurants; higher priced à ¡ la carte restaurant with more extensive menu and one or two cocktail bars in the hotel (Davis et al., 1998; Edwards and Nick, 1994). A well in conference centres were function meals served requires professionalism in preparing, planning and producing these meals; knowledge of the diners / customers and their expectations, desire and reasons for eating out are other crucial factors of food quality (Gustafsson et. al., 2006). Examining customer satisfaction, finds that food quality is part of top nine factors tested that had a considerable effect on customers intention to return in a food service. Likewise, the crucial factor of selecting food service establishment is determined by quality of food (Cullen, 2004). 3.7 Importance of food quality A researched carried by Kim et. al. (2009) analyse the influence of conference food function on attendee satisfaction shows that the quality of food content is the leading determinant of an attendees satisfaction with the food function performance. However, consumers are increasingly becoming knowledgeable and sophisticated about food; they usually expect and require food with genuine quality. If companies are prepared to respond to these demands and reflect them in their marketing strategies, the bottom line quality will appear for it self (Wheelock 1992). A term of quality are generally described rather differently between costumers and the provider (Wieske, 1981), and normally includes items such as the food variety, quality of ingredients, nutrition, portion size and price, those appropriated to meet customers desire and nutritional requirements contributing to pleasure of eating (Daget, 1988; Seo and Shanklin, 2005). 3.7.1 Customers role of food quality Food is not only a basic need of life but, it is a survival necessity. Eating is a part of activities of the daily routine, where variation, life style, imagination and imagination on food preparation and presentation (Wieske 1981). With food and service product price and variety can be widely provided. In general, customers are prepared to pay more for what they recognize to high quality service or product (Wheelock 1992). Quality on food can be relatively a complex issue. The food quality approach is engage into the natural sciences based on measurability of food quality characteristics. Those product and services characteristics are classified by costumers researches, transforming those in natural part of the product or service definition and can be conveyed to the next link to improve process on those processes with right specification related to an ingredients, manufacture procedures, packing and service standards, called specifications (Daget, 1988; Becker, 2000). Specifications are the meaning by product knowledge which is transmitted to all those concerned at the service or product. Any failure to certificate this will inevitably confuse those who face the problem of putting the design into production (Daget 1988). The product knowledge and quality expectation is powerfully influenced both by the companys marketing and advertisement as well as by the type of how it can be demonstrated and provision in the trade (Wieske 1981). 3.7.2 Influence of food sensory aspects on costumers Food providers can be even less confident about how much that food contributes to an individuals meal experience (Edwards and Nick, 1994). Experienced quality, including all sort of sensory pleasure particularly taste, and it is influenced by many ways for instance, the product itself, past experience which applies to both food quality and mood of the customer (Frewer et al., 2001). Despite the fact that sensory quality of food is just a part of the customers eating experience, it is very vital for food development, market testing and quality control (Nick et al., 1994). Costumers can use their sensory dimension and the freshness of food to evaluate food service quality or perceived value A successful food service function is the one which ensures providence of appearance, aroma, taste, temperature and texture are all as customer expectations (Jones, 2002; Lee et al., 2004). It is important to note that psychical quality of food is a vital part of customer satisfaction. Sensory aspects of food quality are perceived by numerous items (Jones, 2002), illustrated on table 9 the follow senses: Table 9 Food sensory aspects. Senses Examples Sight, Appearance Colour, visual texture, portion size, apparent freshness and purity; Smell Aroma, some part of flavour which is actually perceived through the olfactory area; Taste Combinations of sweetness, sourness, saltiness and bitterness to create unique flavour of food; Kinaesthetic Sense of muscular movement such as chewiness and tenderness; Touch, Texture Smoothness, dryness, lumps, fluid or solid including rare, middle or well done level of steak; Hearing Some foods are recognised by a crackle during chewing; Temperature Serving with low temperature or high temperature depending on types of meals or sweet. Source: Jones (2002). 3.7.3 The influence of food sensory attributes on customers The sensory attributes of a food plays an important role in it overall acceptance process. For example, it has been well acknowledged that there is specific design to the growth of pleasantness/unpleasantness as a function of the strength of food related sensory attributes. It is makes clear that customers expectations about the sensory properties of food have an influential effect on perceived food appearance (Thomson, 1994). According to many researchers regarding on the relative influence of food quality on customer satisfaction and behaviour (Auty, 1992), the sensory dimensions may perhaps be a core quality and seen as fundamental role to improve perceived service value in a food service context. Additionally the sensory attributes as well play a key role in the customers attempt to assess a particular food function performance (Kivela et al., 2000; Lee et al., 2004). A research conducted by Hester and Harrison (2001) reveals that the sensory attributes can be transformed into a perception of food quality by the costumers that may go ahead to repeat purchase. In addition, a better perception of costumers permit food providers to meet their needs and offer a wide range of nutritious, delicious, attractive and good value products. 3.7.3.1 The importance of appearance, flavour and texture Appearance is the first sensory sense that influences costumers to be interested in the food (Cardello 1994; Lawless 2000). It includes essential sensory attributes of the food as its colour, shape and size as well as more compounds attributes such as translucency, gloss and surface texture (Cardello 1994). Colour often predominate costumers expectations about flavour, and changes in shape or colour can reduce the sense of sameness. It predicts quality and motivates costumers expectations concerning other sensory attributes (Lawless 2000). Astonishing colours may possibly persuade caution until the food is determined to be safe, palatable, and nutritious (Lawless 2000). Although the visual appearance of the food is a potential influence on acceptability, package related to shape, colour, design, associated logo, symbols, brand item; and names are also important (Cardello 1994). Several researches has been conducted concerning important specifics attributes as important sensory factors involving acceptability of food variety, issues from costumers knowledge of food texture is essential to understanding its overall contribution to food acceptance. Furthermore, most of researches that have been conducted with food costumers, flavours are more often mentioned than texture as a reason liking or disliking food (Cardello 1994; Cardello et. al., 1983; Cardello and Maller, 1987; Hendrix et. al., 1963). On the other hand, other studies have indicated that texture is mentioned more often as a reason for disliking a food than as a reason for liking it (Schutz and Wahl 1981). Many others attributes have been taken into consideration, such as gender, socio-economic status and geographical location were factors related to awareness of texture. Women prefer to be more texture conscious than men, an attribute shared by people in higher socio-economic classes (Schutz and Wahl 1981). Despite the fact that the texture of food products can have a profound effect on perceived acceptability, an even greater influence is applied by the flavour of food (Cardello, 1994). 3.7.4 Expectation and perception on food quality Food services are characterised basically by experience also by an acceptable quality dimensions. For most quality dimensions, costumers can not recognize quality before or during the process, however, they have to create quality expectation which is called quality indication. There are generally two quality indication outlining the expectations which are extrinsic quality and intrinsic quality (Olson and Jacoby, 1972 in Frewer et al., 2001). Extrinsic quality factors refers to everything including price of the product or the brand Also, it includes atmosphere and service quality of staff (Frewer et. al., 2001). Measure satisfaction factor, it is becomes more critical as customer expectations and perceptions of product change. Customer product expectations are expected to increase, also their expectations of money value (Edwards and Nick, 1994). A research conducted by Dube and Renaghan (1994) recognises the importance to focus on relationship between satisfaction and the frequency of repeat purchase. In addition, they suggest to food service environment different ways to encouraging repeat purchase based on aspects such as tasty food, atmosphere, attentive staff, helpful staff, consistent food, menu variety and waiting time. Into the food service industry intrinsic quality refers to physical characteristics of the product or service, for example, when the taste or the appearance is inferred from the colour or other aspects include appearance and brand knowledge (Frewer et al., 2001; Tregear and Ness, 2005); also staff appearance and atmosphere of dining hall (Kim et. al., 2009). In addition, customers meal acceptance normally is not only influenced by food quality itself (intrinsic quality) but customers may rely previous meals experiences and value expectation (Oh and Park, 2000; Hartwell, 2004). 3.8 Menu planning The aim of food menu or beverage list is to inform customers what is available to them (Davis et al. 1998), in apparently random fashion with the food being raw, prepared or cooked. Individual menus came into use early in the nineteenth century, as the twentieth century advanced, and people settled around the world, the food service industry began to introducing different style of food and service (Foskett and Ceserani, 2008). Function catering venues normally work on menu planning based on the guidelines in the financial and marketing policies, the different types of menus offered by a function organisation (Davis et al. 1998). Usually, those venues adopt the cyclical menus, these are complied to cover a given period of time: months, or seasonal. The length of the cycle is determined by management strategies (Foskett and Ceserani, 2008). Table 6 shows the advantages and disadvantages of cyclical menus. Table 6 Advantages and disadvantages of cyclical menus. ADVANTAGES DISADVANTAGES Cyclical menus save time by removing the daily or weekly task of compiling menus, although they may require slight alterations for the next period. When used in association with cook-freeze operations, it is possible to produce the entire number of portions of each item to last the whole cycle, having determined that the standardised recipes are correct. They give greater efficiency in time and labour. They can cut down on the number of commodities held in stock, and can assist in planning storage requirements. When used in establishments with a captive clientele, the cycle has to be long enough so that customers do not get bored with the repetition of dishes. The caterer can not easily take advantage of good buys offered by suppliers on a daily or weekly basis, unless such items are required for the cyclical menu. Source: Adapted from Foskett and Ceserani (2008). Manage menu planning for conference events, should take several factors into consideration: food costs, delegate requirements, the type of items required by the client, nutritional concerns, seasonality, staffing implications, and the overall impression that the meal will give to delegates (McCabe et al., 2000). As a sales tool, menus often will by using well-planning and presented advertisement techniques, direct the customers what they are buy (Davis et al. 1998), also it is important to present clearly to clients and delegates the quantity, quality, price, brand (if necessary) and means of preparation of items within menu (McCabe et al., 2000). 3.8.1 Menu selection From conference managers, food function is related to cost driven, as food and beverage sector accounts for 28% of the total expenditure for the conference industry, which is the single largest portion (

Themes used in the tragedy of Romeo and Juliet Essays -- Literary Anal

The theme of the tragedy of Romeo and Juliet by William Shakespeare is entertainment. This is proven thought the play through use of comedy, drama, romance, and conflict. This style brought people of all ages, mindsets, and social classes to see the play since it used the mixture instead of just a single genre of entertainment. The result was Romeo and Juliet being very entertaining, profitable, and generally succeeding in its purpose. The use of comedy was usually through sexual puns and double entendre like â€Å" ’Tis true, and therefore women, being the weaker vessels, are ever thrust to the wall. Therefore I will push Montague’s men from the wall and thrust his maids to the wall† (1.1.15-18) and â€Å"My naked weapon is out. Quarrel, I will back thee.†(1.1.33-34).These sexual puns almost always solved the problems with traditional comedy not being funny to all social classes nor mindsets. The other type of comedy in the play was more traditional like the panicked start of the fight at the beginning â€Å"Do you bite your thumb at us, sir? I do bite my thumb sir. Do you bite your thumb at us, sir? [Aside to Gregory] Is the law of our side if I say â€Å"Ay†? [Aside to Sampson] no. No, sir, I do not bite my thumb at you, sir, but I bite my thumb sir.†(1.1.44-52). This comedy also broke the wall between the social classes and mindsets since scenes like this were funny to almost everyone. Both types of comedy usually were funny to almost everyone since they did not depend on certain situations which only a select few would usually experience. Thus this made the play even better at its purpose of entertainment. The use of drama throughout the play is most prevalent in the last few acts but is also shown thought the rest of the play. When Romeo is... ... Montagues and Capulets. For example the first combat is caused by that hatred alone "My naked weapon is out. Quarrel, I will back thee. How? Turn thy back and run? Fear me not. No, marry. I fear thee! Let us take the law of our sides; let them begin. I will frown as I pass by, and let them take it as they list. Nay, as they dare. I will bite my thumb at them, which is disgrace to them if they bear it." (1.1.33-43). The actual combat was presented quickly after this in this fashion "Draw if you be men. - Gregory, remember thy washing blow. They fight. Part fools! [Drawing his sword.] Put up your swords. You know not what you do."(1.1.63-65). These elements were all combined in Romeo and Juliet and put to use to make an interesting plot for the purpose of entertainment.This was a sucess as shown by how long this has been an interesting play to watch and listen to.

First Poem for You Essay

The Shakespearean sonnet â€Å"First Poem for You† has an iambic pentameter and consistent rhyme scheme. Every other line represents a true rhyme – the final accented vowels and all succeeding consonants or syllables are identical. For example the words â€Å"complete† and â€Å"neat† (Addonizio 1, 3). Every line of the poem has a basic stressed and unstressed syllable format, except the last line. The extension of the last line â€Å"but touch them, trying† implements a longer stress (14). I believe this has definite meaning to the structure of the poem. In addition, the final verse of the poem is the longest line. In relation to the word â€Å"trying†, I believe that the longer stress and length in the final line of the poem emphasizes the woman continuing to mend the relationship with her boyfriend. The theme of the poem is about love and desire, a woman who cares for her boyfriend seeks to mend the brokenness in their relationship. The title of the poem, â€Å"First Poem for You†, is simplistic and straightforward. Nevertheless, it has direct meaning and relation to the poem. There is a woman writing to her boyfriend about her feelings towards him. She likes to touch his tattoos, have sexual intercourse, yet she recognizes the pain between them and states that â€Å"such permanence is terrifying† (13). These split feelings cause a tone of ambivalence – conflicting feelings toward a person. She is touching the tattoos in complete darkness, which can help the reader understand her desire for her boyfriend yet the shame or timidity that is shared as well. Most shameful acts are done in the dark. Culture and society distinguish the pros of light vs. darkness. This poem does not directly reflect light vs. darkness (good vs. vil), but I believe the negative connotation the word darkness holds, transcends into this poem. If she was touching her boyfriend in the light the poem may have a more optimistic mood. However, darkness is usually related to death, therefore having a pessimistic mood. Furthermore, the connotation of death demonstrates a more in depth meaning of verse 11, â€Å"you’re seared to ashes†. This is a representation of the boyfriend’s death. Perhaps, he is burned alive, but I believe it refers more to him being cremated. Either meaning the reader interprets, the writer wants the reader to understand that the tattoos will remain until death. This is important because I believe the lasting of the tattoos reflect the â€Å"until death do apart† affections the woman has. This brings us back to the last phrase of the poem, â€Å"but touch them, trying†. Despite the confusing feelings, the woman wants to work through the relationship till the death of one of them. Just as the tattoos will remain till death, so will her pursuit towards her boyfriend. The tattoos have many symbolic representations that help the reader understand the feelings the woman has for her boyfriend. Water and lightening are two words that have a symbolic meaning for the poem. â€Å"Lines of lightening pulsing just above your nipple, can find, as if by instinct, the blue swirls of water on your shoulder where a serpent twists, facing a dragon† (4-7). Though symbols can have multiple meanings, the tone and theme of the poem helps to point out the specific meaning behind the relationship. The girlfriend, of the guy with the tattoos, enjoys touching the tattoos when she is unable to see the guy. She knows by heart just where the lightening is pulsing. In this case, the lightening symbolizes power of love that has a pulse, just like a person’s heartbeat; a beat that can go faster or slower depending on the situation. It is instinctive for the woman to know where every tattoo on the guy, just like in a relationship, a person may know every mark or scar on the other’s body. The woman knows that just above his shoulder are the blue swirls of water, where the water is symbolizing that the boyfriend may be pure at heart. The serpent facing the dragon symbolizes the warrior in him, and it also shows he has no fear against his enemies. When I pull you to me, until we’re spent and quiet on the sheets, I love to kiss the pictures in your skin† (Kennedy, 601), means that she pulls him closer to her while they’re laying down and falling asleep, she expresses her love and care for him until there’s no more time left in the night, until it’s all spent. To kiss the pictures in his skin simply means kissing his tattoos. â€Å"They’ll last until you’re seared to ashes; whatever persists or turns to pain between us, they will still be there† (Kennedy, 601), whatever persists†¦

Spelling Bee Words Essay

Spelling Bee Words Essay Spelling Bee Words Essay stellar reckon axle talons heroic stomach patriot episode cabinet murmur uniform racial compass prism wriggle journal assign eyelet tissue posture thermos fashion chorus humane ugliness ransom flannel fragrance prevail sinus weasel oasis quarrel lightning foreground veil midriff munchkin kindergarten marshmallow question bristle delighted echoed therapy mortar intruder terrific curtain calculator blizzard virtue antelope blatant confection reality ingredient fanzine widget recruit airborne peruse genius eclipse unreadable defiantly acrobat clarinet plague tourism waiver imitate larceny altogether toilsome perturb delved cleave mischief interpret exotic laborious defunct audience thermostat pyramid carnival evidence microphone sequel carpenter replete pungent jealousy trespass hurriedly muscular envoy vegetarian damageable accommodation conclusion explanation actually conscience February alcohol conscious fierce although consequence forty analyse/analysis continuous fulfil argument creation furthermore assessment daughter guard atmosphere decide/decision happened audible definite health audience design height autumn development imaginary beautiful diamond improvise beginning diary industrial believe disappear interesting beneath disappoint interrupt buried embarrass issue business energy jealous caught engagement knowledge chocolate enquire listening climb environment lonely column evaluation lovely concentration evidence marriage material potential sincerely meanwhile preparation skilful miscellaneous prioritise soldier mischief process stomach modern proportion straight moreover proposition strategy murmur questionnaire strength necessary queue success nervous reaction surely original receive surprise outrageous reference survey parallel relief technique participation remember technology pattern research texture peaceful resources tomorrow people safety unfortunate ly performance Saturday Wednesday permanent secondary weight persuade/persuasion separate weird physical sequence women possession shoulder Common homophones and confusions advise/advice choose/chose quiet/quite a lot of cloth/clothe sites/sights affect/effect conscience/conscious source/sauce allowed/aloud course/coarse thank you bought/brought our/are threw/through braking/breaking practise/practice to/too/two Abscess is a localized collection of pus in tissues of the body. Accessible means easy to approach Accommodate is to do a kindness or a favor to; oblige. Accordion is a musical instrument. Annulment is the declaration that annuls a marriage. Appellate is of or pertaining to appeals. Assassin is a murderer, especially in politics. Atrium is the central room of an ancient Roman house. Automaton is another word for a robot. Baboon is a large monkey found in Africa or Arabia. Balloon is an inflated bag. Barbiturate is used to medicine as a sedative. Barrette is a clasp used to hold a girl's hair in place. Bassoon is a large woodwind instrument. Bazaar is a marketplace, especially in the Middle East. Beige is a very light brown. Benign is having a kindly disposition. Bizarre is markedly unusual. Bobbin is a reel upon which yarn or thread is wound. Bonsai is a tree that has been dwarfed, as by pruning. Bough is a branch of a tree. Bouillon is a clear usually seasoned broth. Bouquet is a bunch of flowers. Bursar is a treasurer or business officer. Butte is an isolated hill or mountain rising abruptly. Cache is a hiding place. Calendar is a table of days and weeks in a year. Camaraderie is good fellowship. Campaign is a military operation for a specific objective. Canvass is to solicit votes. Carafe is a wide-mouthed bottle used to serve beverages. Caribou is a large, North American deer. Cataclysm is any

How to Write a Case Study and Why This Paper Might Be Useful

How to Write a Case Study and Why This Paper Might Be Useful A case study is something you should not simply write, but also solve. The information provided in such kind of paper should be a response to the existing problem. Except for defining and analyzing the issue, it is also important to find all possible ways out. Present them to the reader in your text. The Goal of a Case Study A case study is usually accomplished to earn the trust of your clients/patients. If you are still a student, it is done to prepare you for further challenges associated with your profession. You might be ahead of the competition when it comes to accounting, nursing, or writing, but your clients or readers expect a proof. That is when the need to work on a case study appears. Good examples of the possible work can chronicle the positive influence your business possesses on current or past clients. Thus, we recommend having a look at free online samples of case studies before starting to write the paper on your own. Two Approaches to Writing a Case Study There are two specific methods used to prepare a case study. The first one is the analytical approach. The second one is the problem-oriented technique. Type 1. When you deal with the analytical approach to solving a case study, you must understand what and why took place. A deep analysis of the situation is required. It is not important to work out the definition or suggest solutions to the existing problems. It’s all about analysis. Type 2. When we speak about the problem-oriented method, a case study serves as the analysis tool applied to state and describe the basic problems as well as offer possible solutions. While the problem-oriented method is a bit more popular, let’s dedicate more time to studying this type. Problem-oriented Method Specifics Any successful case study worth an â€Å"A† should analyze and examine the real-life problem which is relevant for the modern society. The issue has to be solved in the most beneficial way. A case study has to: Relate the theory to practice on the example of the given situation. Include the example which is up-to-date and proved. The readers should receive enough information to agree with the author. E.g. the author may use the ideas and knowledge gained during the coursework writing process. Then, he must apply his skills to the practical situation at hand in the paper. The answer to main questions – define the problems. Select the basic points of your project. Find and provide solutions to these problems. Tell about the best solution. Include detailed information on how the solution has to be implemented. By the way, note that the case refers to the real-life situation while a case study is the analysis of such situation in the shape of academic or scientific paper. Steps to Writing a Case Study If you want to write a case study without any barriers, it is important to collect enough information to use as the supportive points for your suggested solutions. Also, it is crucial to know the steps by heart. A typical case study usually includes eight sections. Synopsis (a.k.a. summary) It is a really brief review which describes the problem and necessity to solve it. Create a plan/outline to understand what should be included in your paper and what the order should be. Tell more about the area of research to your readers – it might be a review of the chosen organization (medical or legal entity, etc.) State specific theory which will be later applied The information should involve the essential questions and a full picture of the essential contents of the research Pay attention to any assumptions that you make. Sometimes, the author cannot possess all the required information, so he is allowed to make some forecasts and guesses on his own. â€Å"It has been assumed that†¦Ã¢â‚¬  and similar phrases should be used then to let your reader understand that this piece of information is not 100% accurate Findings Make a list of all problems discovered during your work on the case study. Every specific analysis of the separate problem has to be followed by the facts along with the course concepts and selected theory. It is important to find out the underlying issues like in the sample: cross-cultural conflict may be the only cause of the underlying problem of dominating and discriminative ruling system of the target company The section is usually divided into several smaller sections; each of them stands for explaining another problem Discussion Take some time to demonstrate and test the most critical problems. Summarize them Define possible solutions to the basic problems. Mind that there might be several solutions to a single problem from time to time In short, outline each existing solution and then examine it regarding its pros and cons There is no need to turn to your coursework or theory in this section of your case study Conclusion Include the description of the results mentioned in the findings and discussion sections Recommendations Right, unlike other school or college essays, a case study has more sections after the concluding paragraph. First, decide which of the offered ways out should be adopted in the given situation In short, provide credible information to defend your point of view and explain to your readers how it might solve the problem You have to write this section in a forceful style meaning recommendations must be persuasive enough to ensure your audience In this part, an integration of theory and coursework may take place Implementation Of course, you have to provide information once the solution was implemented to prove whether the chosen method is really effective. Make a list of what has to be done, by whom, and when it should be implemented If it makes sense, include an approximate results/calculations of costs in both, financial and time sense References/bibliography Just as any academic paper, a case study must have a full bibliography included at the end Use all possible sources that are relevant to your topic during the entire writing process, but don’t forget to cite them properly. Also, make a list of sources you use – each time you add a quote or some statistics, put it on the list You may read more information on creating annotated bibliography here Appendices (if any) Note any unique information that is connected with your analysis but which would have interrupted the logical flow of the paper’s body A Guide to Writing a Business Case Study We have discussed the components of the medical/law/social science case study. This sort of work is also popular among business people. Thus, let’s discuss the way your business case study should look. Identify the Suitable Candidate Writing about your previous articles and researches demands more than selecting a patient and telling the story. Three things every author needs are permission, citations, and an outline. You should look for the candidates with the following features: Knowledge of product/service based on valuable facts. The person must be able to discuss the product’s value. Noticeable results. The person should be able to share his own experience and provide information which may encourage other readers to become your clients. Well-known people and brand names.  Having brand recognition can lead to 24.4X as much growth as companies without it. Switchers. Try to make your competitor’s customers like your product so that they move to your company sooner or later. Reach Out and Help Project Participants Having right people on board is possible only through opened communication in a friendly atmosphere. It involves sharing information like personal experience, skills, knowledge, and expectations. It will help to come up with the specific timeline. The best way is to kick off the process by sending an email to each potential participant with the details like the right to use the brand name, share personal information with the third party, results, etc. Do not forget to include the following elements in this stage: Case study release form (first, it is important to provide the basic information on your organization) Success story letter (it may be an email; work on your plan to include it in this letter) The acceptance (make sure to receive the approval from the target person) The questionnaire or poll (come up with the set of corresponding questions) The interview (the series of custom questions is required) The draft review (you have to check your writing at least twice) The final approval (once you scan and edit all information) Are You Asking the right Questions? To get the desired answers, you have to set up questions logically. Try to make them more specific than general. Each section should lead to the particular solution to mention it later in the case study. Think about: Your project’s goals Analysis of the possible organization’s challenges What makes your readers believe that your product/service is better than your rival’s What did your decision-making process look like Applicable ways for your product The problem can be solved only through properly stated questions. "The Golden Rule of Interviewing" is something you may need to understand the nature of interviewing. Make the client tell more about his own business or existing problem. Why does he or she need this information? Why is this person important for your case study? Such facts will help to identify the solution more accurately. It is important to guide your clients through the entire decision-making process. Provide help with filling out various forms. This process turns into implementation stage where the solution is used in practice. Don’t start writing an introduction before the result is obtained. The solution will help to understand how the customer is using the product, its benefits, and further actions. Finally, in the results section, the author must uncover impressive measurable outcomes with the help of specific figures. It is crucial to interpret each number to your readers properly. The questions in this section might include: How is the product/service helping clients save time and increase productivity? In what ways your competitive advantage is built? How much have you raised metrics known as X, Y, and Z? Make a Layout When the time comes to turn the entire information into the written content, it is hard to write down even an introduction. Often, students and business people get lost at this point even though the previous stages were completed successfully. The most important thing is that there is no universal structure of introduction, body, and conclusion for your case study paper. Unlike a regular school essay or college research paper, a case study may have many different shapes. For instance, you can support your paper with facts only, or you can demonstrate your findings and results with the help of visual elements. Visual content is extremely popular among business people. Now that we have discussed how the text of the scientific case study can be divided, it’s time to find out how a business case study can be structured. Title:  Keep it brief. It can be provided with the help of the most compelling achievement. Executive Summary:  Do not include more than 3 sentences as the review of the study. Include up to three bullet points to show the metrics responsible for success. About:  Make an introduction to the people or organization. Here is a valuable tip: use information posted on the person’s or company’s LinkedIn profile or official website. Challenges:  The section should not include more than 3 paragraphs that tell about the client’s challenges and goals, prior to using your offer. This action also involves objectives set by the client. How You Helped:  As a mentor in the story, you should take the time to explain your role in finding the solution to the problem. It implies that you have already provided the possible ways out. Results:  Once again, the section should not contain more than three paragraphs. To provide readers with analysis of your work and understand whether the solution was effective, ask your participants to provide different testimonials. This specific feedback is a good proof of your competence. Include numbers to quantify your contributions. Extra Visuals or Citations:  The last page should include a bibliography, so it is obvious that certain amount of resources have to be used throughout the case study paper. 2-3 good quotes would be enough to describe and support the problem or solution. Now that you know how to write a case study at both scientific and business level, you may try doing it on your own. If you have any troubles with any of the sections or entire content, it is better to order professional case study paper from the trusted website.

The US Foreign Policy Respond to China's Rise in 2000-2010 Research Proposal

The US Foreign Policy Respond to China's Rise in 2000-2010 - Research Proposal Example America has been championing for the honoring of human rights and democracy. China’s one-party dictatorship has proved to the main problem affecting United States’ efforts to institute democratic principles in the country. China has engaged in human rights violations as well as suppression of political freedom. As a result, the United States policymakers have faced pressure to encourage the Chinese Leadership to show more respect for human frights a promote a freer political realm. However, China sees opposition leaders as being supported by the United States to cause disunity in China. The U.S foreign policy toward China moved from a containment policy at the height of the cold war to an engagement policy. In essence, the ideology of American foreign policy has long been based on two concepts of â€Å"Whiteman’s burden’ and â€Å"manifest destiny’. â€Å" Whiteman’s burden’ refers to American policy for world liberalization and the improvement of human condition. America has demanded the institutionalization o democratic principles and rule of law in China. â€Å"Manifest destiny† refers to the lack of mutual respect to international market forces. The United States sees China as a major rival in the world economy. America no longer views China as the most promising trade partner. In the year 2000, President Bush made it clear that China had become a rival and a competitor, the president further noted that China was no longer a constructive strategic partner. The United States has since emphasized on the need to have Jap an as an ally and downplay the contribution of China. Tensions between the United States and China emerged in April 2001 when EP-3 spy plane got involved in Hainan incident. The incidents could have led to military confrontation.The United States demand that Chinese leaders honor human rights and promote political freedom.  

See on the files Essay Example | Topics and Well Written Essays - 250 words

See on the files - Essay Example Therefore consumers have no options but to purchase the goods at the set prices which is against the law of demand.The diagram illustrates the profits that a particular company in an industry can get in a country if it is the dominant player and its goods are the ones most demanded. In the short run, the industries in the country will get profits as indicated by area PBA, however, this is affected by international trade that ensures other competitive firms can introduce their products as well.International trade has led to an increase in the amount of goods in any economy and so the demand for local goods has gone down. This leads to the lower prices of goods locally. The demand of goods is further affected by the prices of other related goods. International trade can result to the presence of substitutes and complements that affect the demand of goods in the economy (Dutta, 2006). Substitutes are a direct replacement to a particular class of goods. This means that if the price of good increases consumers will simply shift to alternative goods. Complements are goods that are used together. If the price of one of these goods increases then the demand is likely to drop, as such the demand for the complements also