The U.S. Economy

How Strategists Lead a Company

How Strategists Lead a Company According to Cynthia Montgomery, the key responsibility of a strategist as a leader is to act as an operator and a voice of reason. In addition, a strategist should provide a sense of meaning to a company.Advertising We will write a custom coursework sample on How Strategists Lead a Company specifically for you for only $16.05 $11/page Learn More A strategist, as a meaning maker, should give a definition of the future outlook of an organization, and the benefits future changes would bring to customers. A strategist, as a meaning maker, is also expected to make critical choices that will shape the identity of a company. The choices made by a strategic leader, should define the purpose of the company, future prospects, and the strategies put in place to attract, and retain customers. A strategist should also recognize the fact that after all is done; the leader of a company normally takes responsibility for all the decisions made. As voices of reason, strategi sts should have the vision, boldness, and confidence required to bring innovation, and set their companies towards achieving new goals. Confidence, in particular, plays a central role when it comes to leadership and strategy. However, strategists should take caution so that their confidence does not turn into overconfidence. Strategists, as voices of reason, should understand the competitive forces within their industry, and how these forces affect their operations in areas where there is competition. They should also understand the chances of their plans succeeding under such circumstances. Montgomery gives an example of the furniture manufacturing industry as one that has been fragmented by competition, which has resulted in low returns. Competitors in this industry kill innovation, and discourage customers by manufacturing products that greatly vary in terms of design. One of the ways of dealing with such extreme competition is to employ strategy in creating new economic model an d niche in the industry. Leaders become voices of reason, when courageous strategies to redesign forces within an industry, do not become a bother to them.Advertising Looking for coursework on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More Strategists, as operators, should act as a link between the central plans in a business, market economics, and action. They should not be dreamers or propagators of arrogant ideas. An effective strategy should be based on clarity and pragmatic ideas, and steered by a leader with operational sensibility. Strategists, as operators, should also infuse their strategies with execution. Montgomery cites the Gucci Group as an example of a company that integrated its strategies and execution, in order to deal with poor sales and increased losses. The new chief executive of the Gucci Group used a pragmatic approach in tackling this problem by examining sales data. The sales data provi ded Gucci executives with consumption trends that enabled Gucci to align its products with the taste and preferences of its consumers. In addition, Gucci developed an integrated manufacturing, distribution, marketing, and pricing strategies that boosted its sales. A well conceived strategy, according to Montgomery, will smoothly transit into execution, and strategy can never be separated from execution. In order for a company to meet its goals, strategists should view themselves as operators. Lastly, strategist should know that attaining and keeping strategic momentum in a company is a challenging, and a never ending task. Most leaders in the corporate world will at some point in their career be faced with the pressure of changing the strategies used by their companies. Leaders, who are strategists, will find the process of overhauling a company’s strategies to be rewarding. The process can be a struggle to leaders who lack strategic visions.

Environmental Microbiology Essay Example | Topics and Well Written Essays - 250 words

Environmental Microbiology - Essay Example Presence of a fecal Coli form is the best method of determining fecal material presence in drinking water (Burdon, 1968). This indicates whether there are pathogens presence in that given water due to the harm they cause after consumption (Burdon, 1968). Presence of fecal material in water is also harmful to the environment (Burdon, 1968). It is able to produce accurate results thus leading to a faster action taking on the problem before a massive complication (Burdon, 1968). Some of microorganisms present in foods are not usually harmful (Booth, 2000). Foods prepared by the aid of them include, bread, cheese, yoghurt, fermented foods, and malted drinks such as beer (Booth, 2000). These foods would be probably present in that given party. They are quite healthy and nutritious (Booth, 2000). A Beefsteak wrapped at the grocery may contain several microorganisms that are harmful to the body depending on the handling (Burdon, 1968). A grocery is not a clean place for meat handling. Ground beef microbial levels are determined via the packaging method (Burdon, 1968). If packed well, there is less microbial infection (Burdon, 1968). A pork chop in the grocery store may contain a high level of microbial content due to it is storage (Burdon, 1968). A chicken breast in the grocery will also contain a high level of microbial content (Burdon, 1968). A side of beef aging in a slaughterhouse may containing a little microbial content due to the aging but the storage is quite correct (Burdon,

Nurse practitioner Essay Example | Topics and Well Written Essays - 2000 words

Nurse practitioner - Essay Example within the present structure of the available health services mainly in order to facilitate their journey within the healthcare continuum (Sweet, 2005). Nurse practitioners have responded to this social and political need and professional challenge through expansion of the scopes of their practice with action, plan, and rigor. As a result in today’s changing contexts, this professional role has literally evolved into development of skills and expansion of scope of practice so this category of service providers can provide efficient, safe, comprehensive, and accessible care to the patients and the communities (Ashington Audit Group., 2004). Before going into the critical examination of the conditions of this development and its social and political contexts, it would be prudent to define a nurse practitioner. According to Australian Nurse Practitioners Association, nurse practitioners are senior clinical nurses within their specialty of choice with a Masters of equivalent degree and registered with the state nursing boards (Redshaw and Harvey, 2001). Professionally they are experienced with high level of skills suitable for different healthcare settings. The political motive for this role is to support the existing system of patient care while at the same time improving access of people to care that may be adequate or even better for certain clinical conditions. In the Australian context, the nurse practitioners are able to cater to the health needs of the population independently through their clinical skills and are able to meet the health needs of the population at the given level through their ability to recognize the holistic health needs in the context of their environments. In any way, this provision is not designed to provide care that is does not fulfill the competency standards of healthcare delivery. They provide services with accountability within this extended scope of practice in conformity with the evidence that nurse practitioners are quite able

Essentials of Corporate Management Essay Example | Topics and Well Written Essays - 2000 words

Essentials of Corporate Management - Essay Example Thomas Cook is one of the largest travel related company providing financial services in many countries both in India and abroad. The study is supported with data in order to get the actual valuation of the company in today’s market. Based on the calculation in terms of net asset value, cost of capital, dividend growth model a proper valuation of the company is to be done so that it can be determined as to whether buying the Thomas Cook Group will be a profitable venture or not. Valuation of Tomas Cook Whenever we value a company it is very important to choose the right financial models. In order to check the comparability of a company it is necessary to find the proper correlation between the revenues and the operating expenses. Net Asset Value Net assts value is the amount the investor receives when selling a share. Net asset value is also known as the NAV. This rise or fall in the NAV reflects the value of the mutual fund in the present market. Rise in the value of the mutu al fund leads to a rise in the NAV and vise-versa. Particulars Amt in million pound 30-Sep-10 30-Sep-09 Net Assets 1743 1717 Overvalued assets 50 0 undervalued assets 30 0 Bad debt 7 0 No. of Shares (m) 858 858 NAV 2.00 2.00 Cost of Capital Cost of Equity: Cost of equity capital is generally known as the risk undertaken by the investor in the hope of earning favorable returns. Cost of equity can be found through various models like Capital Asset Pricing Model (CAPM) and Gordon Model. But based on the data provided application of the CAPM is more suitable in the given situation. (Bragg, 2012, p.142) Cost of Debt Capital: A company in its initial period uses a lot of debt in the form of bonds, loans, etc. The calculation of the cost of debt of a company gives an idea to the investor as to the overall rate of interest that the company has to payback for using debt financing. This also shows how risky is a company; thus higher the cost of debt more risky is the company. Particulars Amt. in million pound Interest 7 Face value 100 Redemption value 50 No. of years 1 Cost of debt 19% Cost of Debt = (I + (M-NP)/n) / (M + NP) / 2 (Bragg, 2012, p.142) Where, I = Dollar Return M = Maturity Value NP = Net Proceeds of issue N = years Weighted Average Cost of Capital (WACC): The assets of the company are either financed by debt or equity. Weighted Average Cost of Capita (WACC) show the average cost of financing of a company in a weighted form irrespective of the use of capital. WACC gives the investor a broad idea as to the liability of the company towards the payment of interest per dollar financed. Through the computation of WACC of a company one can determine the opportunities of expansion and scope of merging, etc. It is most appropriate in such like situation as it determines the rate of discount used in cash flow and the amount of risk that is involved to the overall firm. The following WACC gives us the idea that debt of the company being more it has to pay more tax a nd even the burden of obligation is also on the rise (Pratt, 2003, p.46) Particulars Amt. in million pound Cost of Equity 0.07 Cost of Debt 0.19 Equity 1475.76 Debt 1772 Tax 0.3 WACC 562.09 *Tax assumed to be 30% WACC= E/V*Ke + D/V*Kd (1-Tc) (Pratt, 2003, p.46) Where: Ke = cost of equity Kd = cost of debt E = market value of the firm's equity D = market

Sanitation Standard Operating Procedures (SSOP)

Sanitation Standard Operating Procedures (SSOP) CHAPTER IV SANITATION STANDARD OPERATING PROCEDURES (SSOP) 4.1. Introduction SSOP (Sanitation Standard Operating Procedures) should be specific to each food/fisheries plant. SSOP describe the plants sanitary handling of raw material and hygiene of the processing area and it environment. SSOP contain a description of the procedures that an establishment will follow to address the elements of pre-operational and operational sanitation relating to the prevention of direct product contamination. Fisheries plants are required to develop, maintain, and adhere to written SSOP. This requirement was established because the government concluded that SSOP were necessary. The objective of SSOP is to minimize contamination on product or adulteration. SSOP cover daily pre-operational and operational sanitation procedures. Establishments must identify the officials to monitor daily sanitation activities, evaluate whether the SSOP are effective, and take proper corrective action when its needed. 4.2. Definition SSOP is an activity that related to cleanlines and health effort during procesing so products have good quality and be safe for consumption. Based on Indonesian Ministry of Agriculture regulation No.41/Kpts/IK.210/2/98 about PMMT, the SSOP objective is prevent pathogen bacteria growth which destroy product that danger to human. According to Darwanto and Murniyati (2003), SSOP is one of prerequisite programs that is used for the environment sanitation surveillance, so the plant will produce safe product. The environment on plant comprises rooms, equipments, workers, water etc. Every product processing has different SSOP although in one factory. On SSOP document, it explains the procedures of implementation and monitoring of SSOP on factory. 4.3. SSOP Scope SSOP sections are based on eighth FDA key sanitation conditions. Those sections as follows: Ice and water safety, used on fish processing. Water, used on fish processing, get from safe sources and it manage with good system. Condition and cleanlines of equipments surface that are directly contact to product have to clean and sanitize, including gloves, work dress etc Cross contamination control. Hand washing (hand sink), sanitizer and toilet. Toilets have to complete with door and clean at the end of processing. Hand sink should complete with wà ¡ter, soap and towel. Product protection from packaging materials. Labeling, storing and material using based on instruction. Sanitizer, oil, and pesticide and toxic chemical have to complete with label and store on special room. Worker health control. When the workers work on factory, they have to clean and healthy. Pest controlling on factory environment using chemical substances, environment should be clean from pest. 4.4. SSOP Principles 4.4.1. Water safety The water supply is one of the most factors when making products which are safe to eat and which meet the required microbiological standards. Water is the most important component on food processing. In food industries, water has function as part of product composition, cleaning the products, equipments and others, raw material of ice and glazing, and drinking (Winarno and Surono, 2002). Before using on food processing, the water have to free from bacteria, suspended material, chemical pollutants, bacteria, viruses, etc. If water contains many bacteria, chlorine can remove and kill the bacteria, it makes the water free from microorganism. Water that use on fish processing should have a good quality. It is free from pathogenic bacteria, dangerous substances, colorless, odorless, and transparent (Jenie, 1997). Based on Directorate of Food and Drinking Control (1996), the water requirements that use on food processing and directly contacting with food have to base on pure water requirement standard (Indonesian Health minister regulation No. 416/MenKes/Per/IX/1990 about water quality requirements and its controlling. In addition, criteria from WHO 1984, EEC 1980, and Gould 1994 can be used by the fish processor on their food processing. There are two sources of water supply potable water and non-potable water. Both of them can be used on food processing, but the fish processor have to meet the water quality standard from health minister regulation, WHO, EEC and other organizations (Huss,1994). 1) Potable water a) Potable water should be provided in all places of employment such as drinking, cooking, washing of the person, processing, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing premises, washing equipments on food processing, and personal service room. Table 4.1. Microbiological criteria (Guidelines) for drinking water quality Organism in 100 ml 1) Guideline value Remarks Piped water supplies Treated water entering the distribution system Fecal Coliform 0 Turbidity Coliform Organism 0 Water in distribution system Fecal coliforms 0 Coliform organisms 0 In 95% of samples examined throughout the year in the case of large supplies when sufficient samples are examined Colifor Organisms 3 In an occasional sample but not in consecutive samples Source: WHO, 1984 in Huss, (1994) 1) Multiple tube technique (MPN procedure) and the membrane filtration technique have been considered as capable yielding comparable information. Table 4.2. Microbiological criteria (guidelines) for drinking water quality Maximum admissible concentration (MAC) Parameters Results: volume of the sample (ml) Guide level (GL) Membrane filter method Multiple tube method (MPN) Total Coliforms 100 0 MPN Fecal Coliforms 100 0 MPN Fecal streptococci 100 0 MPN Sulphite-reducing clostridia 20 0 MPN Total bacteria counts1) 12) 13) 102) 1003) Source: EEC, 1980 in Huss, (1994) 1) Water for human consumption 2) Incubation at 37oC 3) Incubation at 22oC b) Drinking fountain surface which become wet during fountain operation shall be constructed of materials impervious to water and not subject to oxidation. c) Ice in contact with products shall be made from potable water and maintained in a sanitary condition d) Open water such as water barrels, pails, or tanks for drinking water from which the water must be dipped or poured, whether or not they are fitted with a cover, are prohibited. 2). Non-potable water: a). Non-potable water such as water for industrial or firefighting purposes, is unsafe and not to be used for drinking, washing of the person, cooking, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing premises or personal services rooms, washing food processing equipments or for washing clothes. b) Construction of non-potable water systems or systems carrying any other non-potable substance shall be such as to prevent backflow or back syphonage into a potable water system. Water quality factors Several factors affect to water quality on fish plant. Microbes on water influence to water quality. Water that contains many microbes may have lack on quality. In addition, Organic matter may react and â€Å"consume† disinfectant such as chlorine and ozone and the presence will also interfere with UV light (Huss, 1994). Furthermore, pH is important in disinfection with chlorine and greater inactivation at high pH. In general, higher temperature result in increased inactivation rates (Huss, 1994). Table 4.3. Water quality tolerances Characteristic Maximum limit in ppm PHYSICAL Turbidity (silica scale) 10 color (platinum scale) 10 20 Objectionable taste color 0 CHEMICAL Arsenic 0.05 Barium 1.0 Cadmium 0.01 Chromium 0.05 Copper 3.0 Iron and Manganese 0.3 Lead 0.05 Magnesium 125.0 Manganese 0.1 Mercury 0.002 Nitrate 10.0 Selenium 0.01 Silver 0.05 Zinc 15.0 Chloride 250.0 Fluoride 1.5 Sulfate 250.0 Phenolic compound 0.001 Total solid 500.0 Normal carbonate alkalinity 120.0 Source: Gould, 1994 Table 4.4. Water hardness quality Quality Ppm of Calcium Carbonate Soft water Less than 50 Slightly hard water 50 to 100 Hard water 100 to 200 Very hard water Greater than 200 Source: Gould, 1994 Water quality in processing and cleaning As a general rule, water used on food processing must meet drinking water standards. WHO guidelines, EEC, and Indonesian health minister regulation can be used by fisheries processor to make the water is proper for fish processing. For making the water as a potable water, water have to check and free from disinfectant and bacteria. Turbidity, color, taste and odor are also easily monitored parameters. If there are local problems with chemical constituents (fluoride, iron) or contaminants from industry or agriculture (e.g. nitrate, pesticides, mining wastes) these should be monitored by the processor (Huss, 1994). The chemicals are used as a disinfectants such as chlorine, chloramines, ozone or UV irradiation. Chlorination is the cheapest form of treatment and monitoring of chlorine is relatively easy. According to WHO (1984) the concentration of chlorine in water should be in the range 0.2-0.5 mg/l. For sanitation purposes, it may reach 200 mg/l, but in order to avoid corrosion lower concentrations are advised (50-100 mg/l). Use of non-portable water in a plant The use on non-portable water may be necessary for water conservation purposes or desirable because of cost, but non-portable water should do not use on food processing. The water e.g. be surface water, sea water or chlorinated water from can cooling. Chlorinated water may be used for washing cans after closing before heat treatment, for transporting raw materials before processing (after the water has cooled off), for initial washing of boxes, for cooling of compressor, for use the fire protection lines in non-food areas and for fuming of waste material. It is necessary that portable and non-portable water should be in separate distribution system that should be clearly identifiable (Huss, 1994). Monitoring of water safety Water qualities have to check before build the fish processing and during operation. During operation, water quality that used on fish processing unit should be check once 6 months. If the fish processors using sea water on their factories, they have to check the quality of water more often than used potable water. On monitoring inspection, they can use sensory test before check it with microbiological and physic test on laboratory. The processors have to use accredited laboratory for checking the water quality (Winarno and Surono, 2002). The technical procedures describing the analyses for the common indicator organism are given in the standard textbook. The values used by the company should refer to specific method employed and the recommendation should include how to sample (tap flow, volume, sampling vessel, labeling, etc) and how to handle and examine the sample. Samples should be processed within 24 hours or less and be kept cool, but not frozen (preferably below 50C) and in the dark. The impact of sunlight can be very dramatic causing false negative results (Knochel, 1990 in Huss, 1994). If chlorination is used for disinfection, monitoring of the free chlorine level is the simplest way of checking the water treatment and should be performed most often (e.g. on daily basis). The microbiological indicator may check less frequently. If disinfection systems leaving no residuals are being used, checking the equipment should be done regularly (Huss, 1994). Corrective action Corrective actions have to do as soon as possible if there are found a deviation to standard on processing. For example, if the quality of water in fish processing is low on quality, the processing activity have to stop temporary and recall the product processing with this water. Record Recording have to do on every monitoring action and corrective action. Fish processor used daily sanitation checking, periodic inspection monitoring, and periodic inspection plumbing (Winarno and Surono, 2002). SANITATION STANDARD OPERATING PROCEDURES Table 4.5. Inactivation of microorganism by free chlorine Organism Water Cl2 residues, mg/l Temperature, oC pH Time, min Reduction % C*t 1) E. coli BDF2) 0.2 25 7.0 15 99.997 ND3) E. coli CDF4) 1.5 4 ? 60 99.9 2.5 E. coli + GAC5) CDF 1.5 4 ? 60 >> 60 L. pneumophila (water grown) Tap 0.25 20 7.7 58 99 15 L. pneumophila (media grown) Tap 0.25 20 7.7 4 99 1.1 Acid-fast Mycobacterium chelonei BDF 0.3 25 7.0 60 40 >> 60 Virus Hepatitis A BDF 0.5 5 10.0 49.6 99.99 12.3 Hepatitis A BDF 0.5 5 6.0 6.5 99.99 1.8 Parasites G. lambia BDF 0.2 0.3 5 6.0 99 54 87 G. lambia BDF 0.2 0.3 5 7.0 99 83 133 G. lambia BDF 0.2 0.3 5 8.0 99 119 192 Source: Huss, (1994). 1) C8t product of disinfectant concentration (c) in mg/l and contact time (t) in minutes for 99 % inactivation (mod.a. Sobsey, 1989) 2) BDF = Bufferd demand free 3) ND = no data 4) CDF = chlorine demand free 5) GAC = granular activated carbon. SANITATION STANDARD OPERATING PROCEDURES 4.4.2. Condition and cleanlines of equipments surface that are directly contact to product A great variety of utensils and equipments are used in the fish factories. There are an abundance of advice and regulation available concerning the requirements for equipment. All of them agree that the food equipments should be non-contaminating and easy to clean. Raw fish, for example, do not have the same standard of hygiene as a cooked or value added product. Criteria for hygienic design are particularly important for equipment that used in the following stages of processing and particularly after bacteria-eliminate by processing stages. There are seven basic principles for hygienic design agreed by Food Manufacturers Federation (FMF) and Food Machinery Association FMA (FMA/FMF 1967) as quoted by Forsythe and Hayes (1998). 1. All surfaces in contact with food must be inert to the food and must not migrate to or be absorbed by the food. 2. All surfaces in contact with food must be smooth and non-porous so that tiny particles of food, bacteria, or insect eggs are not caught in microscopic surface crevices and become difficult to dislodged, thus becoming a potential source of contamination. 3. All surfaces in contact with the food must be visible for inspection or the equipment must be readily disassembled for inspection. 4. All surfaces in contact with food must be readily accessible for manual cleaning, or if not, the readily disassembled for manual cleaning, or if clean-in-place techniques are used, it must be demonstrated that the results achieved without disassembly are the equivalent of those obtained with disassembly and manual cleaning. 5. All interior surfaces in contact with food must be so arranged that the equipment is self-employing or self-draining. 6. Equipment must so designed as to protect the contents from external contamination. 7. The exterior or non-product contact surfaces should be arranged to prevent harboring of soils, bacteria, or pets in and on the equipment itself as well as in its contact with other equipment, floors, walls, or hanging supports. The equipment in food plant is very specific for the type of food being processed. However, there are basic factors that must be considered essesntial in the design and in the installation of equipment to maintain a clean plant for the production and processing of food that is clean and safe (Gould, 1994) According to Gould (1994), some of basic the fundamentals of design should include the following: a. All surfaces in contact with food should be inert to the food under the condition of use and the food surface constituents must not migrate into the food or be adsorbed by or in the food. b. All surfaces in contact with the food must be smooth and non-porous to the food or to bacteria, yeast and/or molds and be totally free from pits or crevices. c. All product contact surfaces must be free of recesses, dead ends, open seams and gaps, crevices, protruding ledges, inside threads, insides shoulders, bolt and/or rivets. d. All equipment should be designed so that all contact surfaces can be readily and thoroughly cleaned and sanitized. e. All food equipments should be available for inspection and cleaning. f. All food equipments should be designed to protect the foods from external contamination. g. All food equipments should be designed so as to eliminate dead ends and dead space or areas to harbor soil, bacteria, molds, yeasts, and other pests. h. All food equipment should installed with three feet clear working area around the equipment. i. All food equipment should be installed with a minimum of six inches off the floor. j. All moving parts should have sealed or self-lubricating bearings. k. Hoods, if necessary, must be installed for ease in cleaning and sanitizing when appropriate. l. Wood and other impervious materials shall not be used in a food plant. m. Stainless steel should be used for the manufacture of all food plant equipment, piping, and all food contact surfaces. n. All food equipment should be acces for the service, preferably from above. o. The food plant equipment should be designed for cleaning in place (CIP) in preference to clean out of place (COP). p. All conveyor guides, splash guard, safety guards should be easily removed or easily opened to permit cleaning. q. All water and steam valves should be designed to prevent any leakage and they should have no pockets or recess areas. r. All food valves should be easily disassembled for cleaning and inspection. s. All piping must be aligned and supported to prevent sagging or any impediment to product flow and it must be self-draining. According to Shapton and Shapton (1991), the most common design faults which cause poor cleanability are: a. poor accessibility (- equipment should be placed at least 1 m from wall, ceiling or nearest equipment; b. inadequately rounded corners (minimum radius should be 1 cm, but 2 cm is regarded as optimum by the American Sanitary Standards Committee); c. sharp angles; d. dead ends (including poorly designed seal). Materials commonly used on food processing equipments are stainless steels, iron and mild steel, copper and its alloy, miscellaneous metals, plastics, rubber, glass, and wood, antimicrobial work surface (triclosan produced by Ciba Geigy) (Forsythe and Hayes, 1998). Monitoring action On fish processing unit, there are several subjects that have to monitor on cleaning of all surfaces equipments that contact directly to food such as surfaces condition which directly contact with products, cleanliness, and sanitation of equipment surfaces that contact directly to food, type and concentration of sanitation material, cleanliness of gloves and worker cloth (Winarno and Surono, 2002). This monitoring can do with visual inspection to surfaces cleanliness whether good or not, cleanliness and sanitation whether maintain by fish processor or not, gloves and worker cloth whether have a good or bad condition. Besides, using visual test, the processor can use chemical test using test strips/kits and microbiological test can do on verification action. Corrective action Several objects have to observe on corrective action such as sanitizer concentration whether variation or not, if it happens management of fish processing have to maintain/change the equipments and trained the worker. Recording Record should be observe at every monitoring and corrective action. The example of record on fish processing are periodically monitoring record, periodically record of chemical concentrations and monthly sanitation monitoring records. 4.4.3. Cross contamination protection Cross-contamination is defined as: any product that directly or indirectly becomes contaminated from contacting contaminants from another product, package, or area. The environment at a seafood plant location can contribute to contamination, as well as contamination to the products. The processing equipment, containers, and work surfaces are other contamination sources. An effective sanitation program is necessary to reduce contamination and to monitor program effectiveness. Cross contamination is easy to occur from raw materials. Many pathogenic bacteria are naturally present in aquatic environments Clostridium botulinum type E, pathogenic Vibrio sp., Aeromonas) and the general environment (C.botulinum type A and B, Listeria monocytogenes) (Huss et al. 2000). Other microorganisms are of the animal/human reservoir (Salmonella, Shigella, E.coli, enteric virus) (Huss et al. 2000). Although this pathogen is destroyed through pasteurization and thermal processing, it often enters cooked, ready-to-eat products as a post-processing contaminant. The pathogenic bacteria may live in fish, these microorganisms may be passed on the raw materials during production and processing. In general, when a fish is caught, the flesh is sterile whereas after death the fishs immune system collapses allowing easy access of microorganisms into the flesh (Huss 1995). Some microorganisms have been found on the entire outer surface (skin and gills) and in the intestines of live and newly healthy caught fish (Huss 1995). If these microorganism move to other materials on processing area, it will cause contamination on products or equipment. It can be affect to product quality. Processing equipments Processing equipments can be as a source of contamination on fish manufacture. It is therefore necessary that equipment in the processing establishment, coming in contact with food, be constructed in such a way as to ensure adequate cleaning, disinfection and proper maintenance to avoid the contamination (CAC 1997). To avoid cross contamination, processing equipments are have specific color for specific area, e.g. blue for raw materials products, white for processing area, and yellow for toilet and general plant cleaning. Personnel Personnel are one of vital component on cross contamination during fish processing. Transfer of microorganisms by personnel particularly from hands, is of vital importance (Chen et al. 2001; Bloomfield 2003). During fish handling and processing, bacteria may transfer from contaminated worker hands to raw materials or product and equipments surfaces. Low infectious doses of organisms such as Shigella and pathogenic Escherichia coli have been linked to hands as a source of contamination (Snyder 1998). Proper hand washing and disinfection has been recognized as one of the most effective measures to control the spread of pathogens, especially when considered along with the restriction of ill workers (Adler, 1999). To avoid cross contamination the employee should have received basic food sanitation training and employee do not result in food contamination. Water Water is important factor on fish processing, there are not fish processing without water. Water is a vehicle for the transmission of many agents of disease and continues to cause significant outbreaks of disease in developed and developing countries world-wide (Kirby et al., 2003). It is therefore important that potable water is used throughout the production process, for cleaning equipment, washing food, as well as ice making (Kirby et al., 2003). According to www.seafoodfromvietnam.com, stated that the main methods to avoid cross-contamination referring to the design and the technological installations of the factory are:  · the production line should be installed in straight line with no overlapping steps;  · ceiling, wall, equipment, machines in the factory must be always maintained;  · floor, walls, sewerage surfaces must be smooth to easy to clean;  · floor, walls, sewerage must be sanitized after each shift;  · all gates to the factories interior and to the different production rooms must kept closed tight best by doors. they should have in addition plastic curtains installed inside after the doors that protect against insects and contamination from outside;  · ventilation systems should be arranged close to the ceilings and must be protected against contamination from outside and always found in good operating condition;  · processing water and waste water drainage system should be constructed under the principles of flowing from area of high hygiene risk to low risk;  · drainage holes and ways must be constructed to not allow harmful animals to enter and must prevent a back flow of waste water during production. Monitoring Monitoring program on this section is starting from the source, through treatment, distribution and storage within the factory, to ensure that the water complies with internal or legislative standards (Kirby et al., 2003). According to Winarno and Surono (2002), there are several monitoring actions on cross contamination protection, namely: 1. Managers have to separate different activities such as between handling/processing of raw material with products. 2. Separating different products on storage 3. Cleanliness and area sanitation and handling equipments and food processing 4. Practice on Personal hygiene, cloth and hand washing 5. Practice to personal and equipments on product handling. 6. Personal flow on factory Several incorrect actions do by workers during processing: a. handing raw materials, then handle products; b. work close to or on the floor, then handle product; c. handling materials of can, then handle product; d. back from toilet did not wash hands; e. the shovel to handle waste on the floor, is also used for handle products; f. scratching face then handle the product; g. holding the unclean door handle, then handle the product. Corrective action According to Winarno and Surono (2002), quality assurance team have to do several corrective actions when there is a discrepancy monitoring that cause cross contamination. a. stop the activities till normally; b. take the preventive action; c. safety product evaluation, if it is necessary disposition to other products, re-process, and disposed to contaminated product. 4.4.4. Preserving hand washing facilities, sanitation, and toilet Washing facilities A hand washing facility should be ideally be provided in the factory entrance so that it can be used every time somebody enters. It should have hand hot (40-50oC) running water; pedal operated taps are best. Soap and single-use towels should be provided and/or hot air hand dries. No towels are needed for a wet process room. If paper towels are used, a bin must be provided; the contents of the bin must be burned at intervals, well away from the processing area. There are a number of the requirements on washing facilities:  · Have adequate washing facilities e.g. 1 washing facility for 10 workers  · Be located on appropriate place e.g. in front of entrance door on fish processing.  · Should be have flow water sources and dryer, and also bin. In addition, fish plant should have washing hand rooms, hygienic bathrooms and replacement rooms for changing clothes and boots. Table 4.6. Minimum number of lavatories in food processing Type of employment Number of employees Minimum number of lavatories Non industrial office buildings, public buildings, and similar establishments 1 15 1 16 35 2 36 60 3 61 90 4 91 125 5 Over 125 Additional fixture for each additional 45 employees Industrial factories, warehouses, loft building, and similar establishment 1 10 1 fixture for each 10 employees Over 100 1 fixture for each 15 additional employees Source: Gould (1994) Cleaning systems The most comprehensive procedure for manual cleaning and disinfection of Clean Out of Place (COP). It is suitable for modern plants. For cleaning liquid handling plants like breweries and dairies Clean In Place (CIP) system will be used, based on circulation by pumping of water, cleaning agents and disinfectants. In principle, the two systems will be similar. The most factories, a combination of COP and CIP will be used. Use of CIP may be limited to part of the plants or even to a particular machine. However, regardless of the type and size of food production the general principles behind the complex. The frequency of cleaning and disinfection will vary from several times during the working i.e. at every major break to once every day, at the end of production, or even less frequent. Table 4.7. Steps cleaning on fish plant Step Kinds of cleaning Purposes 1 Dry Clean surfaces are wiped and floors swept solid wastes (i.e. seafood scraps) are put into waste bins 2 Cold water wash (removes soluble waste softens remaining materials) Use cold water under pressure to wash walls, floors, and equipment. Hot water is not recommended as it causes food residues to set and become difficult to remove start from the corners and work towards the drain (top to bottom) to reduce the spread of contamination 3 Apply detergent Scrub (loosens and lifts soil and dirt) apply an approved foo

Swot of Disneyland

SWOT – HOW DISNEYLAND HK CAN RELATE TO THE EMERGENCE OF ANOTHER DISNEYLAND IN SHANGHAI IN COMING DECADES : HOW HONG KONG CAN FURTHER STRENGTHEN THE EXISTENCE OF DISNEYLAND IN HK FOR BREAKEVEN SAKE: WHAT OTHER STRENGTH HK DISNEYLAND CAN SUSTAIN TO SURIVIVE FOR SHANGHAI DISNEYLAND BEING OPENED IN FEW YEARS LATER WITH DECREASE OF VISITORS FROM MAINLAND . WHAT IS THE WEAKNESS OF HONG KONG DISNEYLAND THAT CANNOT ATTRACT ENOUGH VISITORS TO MAINTAIN BREAKEVEN WITHOUT SUBSIDY FROM HK GOVERNMENT FOR EXAMPLES, POOR INFRASTRUCTURE FACILITIES IN DISNEYLAND, LIKE LITTLE FOOD CHOICES OPEN TO FIT FOR DIFFERENT PEOPLE . SPACE IS SMALL AND THE AMUSEMENT FACILITIES DID NOT UPDATE FREQUENELTY. MOVEROVER,THE ROAD SHOW LAST FOR SEVERAL MONTH WITHOUT CHANGE. THE TRANSPORATION FARES IS ABNORMALLY HIGH WHICH DETER HONGKONGESE TO VISIT AGAIN . OPPORUNTITIES : RE-BRANDING OF DISNEYLAND,MORE NEW THEME DRAMA , ROAD SHOW AND MUSICAL SHOW AND INNOVATIVE ADVERTISING AND PROMOTIONAL ELEMENTS THERE . THREAT – COMPETITION FROM HK OCEAN PARK BECAUSE LOWER ENTRANCE FEES AND BETTER TRANSPORATION NETWORK AND FARES. MORE LOCAL AND MULTI-CULTURAL ELEMENTS EMBEDDED INTO THE FACILITES AND VISUAL AIDS. MOST IMPORTANT IS THE EMERGENCE OF SHANGHAI DISNEYLAND . BASED ON ABOVE 4 ELEMENTS TO SEE WHEHTER THERE IS A DRASTIC CHANGE TO EXISTING HK DISNEYLAND MARKETING GLIMMSPE. IF HK GOVERNMENT NEED TO HAVE COLLATERAL CONTRACT WITH US DISNEYLAND, THERE IS NO DOUBT THAT HK SHOULD BOUND THE AGREED PERIOD OF TIME TO REPRESENT DISNEYLAND TO PROVIDE MINIMAL LEVEL OF SERVICE TO VISITORS. AFTER THE EXPIRATION OF ALL THE CONTRACT SERVICING PERIOD, HK WOULD CHANGE THE STRUCTURE/MARKETING STRATEGIES BY WHATEVER MEANS.

Office Space and Marx’s Conflict theory Essay

Communism, as understood today, refers to a system associated with collective ownership of the means of production, central economic planning and rule of a single political party. Communism basically means communal ownership of property. Karl Marx was a German economist, philosopher and revolutionist whose writings form the basis of the body of ideas known as Marxism. His theories are the basis for modern communism. He had a lot of theories which made an impact on the world, namely the conflict theory, labor theory of value, theory of historical materialism, theory of rent, alienation and more (Mandel, 1995). However, the primary focus of this paper will be the most basic of his theories from which most of his other theories stem from, the Conflict theory. Karl Marx was an advocate of the conflict theory which stresses the link between stratification and the ongoing struggle among competing groups and classes over a limited supply of reward and resources. According to him, capitalist society is torn by a fundamental conflict of interest between capitalists and workers. He contends that institutions such as the educational system and other forms of communication are employed by the capitalist class to foster a false consciousness among the masses (Mandel, 1995). These institutions seek to legitimize social inequality by propagating an ideology that says existing arrangements are right and reasonable. They also foster the worker’s hope for upward social mobility. As a result, workers are socialized in tradition and this contributes to passivity and compliance. In the Communist Manifesto, a forty page booklet he produced with Freidrich Engels, he applied the term communism to a final stage of socialism in which all class differences would disappear and humankind would live in harmony (Karl Marx, 2002). Karl Marx believed that all of history has been a story of class conflict over material privilege and power. Social customs and institutions are arranged to perpetuate class distinctions. Child-rearing practices vary by social class and affect the life chances of those being socialized. Children are treated differently from different social classes, thereby perpetuating the dominion of one social class over another in a subtle and powerful way – by subjecting children to it before they are old enough to know what is happening to them (Mandel, 1995). One group, the exploiters, strives to maintain its advantage over subordinate groups, the exploited. In a capitalist society, the struggle takes place between those who own the means of production – the capitalists or bourgeoisie, and those who sell their labor – the workers or proletariat. According to Karl Marx, the bourgeoisie maintain their position of domination by controlling the economic life of the population and even dictate the social standard of a certain society. Just as the feudal system had given away to capitalism, so in time capitalism would give way to socialism. The struggle would end, according to Marx, in the socialist revolution which was observed in countries like China, Russia, and Vietnam and partly in the Philippines. The socialist revolution is a way for the achievement of full communism (Karl Marx, 2002). In his book Sociology and Anthropology, Dr. Epistacio Palispis mentioned how Marx saw the nation or state as an instrument of oppression, religion as a method of diverting and controlling the masses, and the family as a device of keeping wealth and education in the hands of the few. Marx was basically a materialist. He argued and pointed out that the populace, the proletariat is controlled by materials and needs, and that their lives are centered in how they deal with these things. Because of the perceived the essential role of material, he also theorized that material conditions (the lack and the need for it, will be the core of class conflict. The key issue is how wealth is distributed among the people. The 1999 film Office Space, directed by Mike Judge, starring Ron Livingston and Jennifer Aniston, depicts the transparency of Marx’s conflict theory even in ordinary corporate life. The film is about ordinary employees of a fictional computer programming company, Initech, going through their daily work and the complications they meet along the way. The main character of the movie, Peter Gibbons, played by the actor Ron Livingston, finds himself dragging his feet to work going through the same routine of everyday corporate life. He answers to eight different bosses who drone about TPS reports, coversheets, memos and the like. As a mere employee, he is subject to their authority. Peter and his fellow officemates Michael Bolton, Samir and Milton represent the proletariat and his Porsche-driving, overbearing boss William Lumbergh (Gary Cole) represents the bourgeoisie of Marx’s conflict theory. The hierarchy of offices portrayed in the film shows how society has glorified individual achievements and the pleasure of consumption that capitalism brings. The film shows how the employees comply blindly with the patronizing orders made by Lumbergh just because he is their boss. This situation substantiates Marx’s claim that those who owned and controlled the means of production were the oppressors and those who owned nothing but their labor were the oppressed. One day, a team of experts is brought in to enact large-scale layoffs. The character Michael Bolton, protests how he dedicated five solid years to the company, only to be one of those to be fired. Karl Marx in his Labor Theory of Value, emphasized that workers must have the highest share of goods and subsidies as opposed to what happened in the film where an employee has little job security, a typical scenario in capitalist economies. When this happened, Peter Gibbons gets discouraged and simply stops trying and adopts an attitude of total disinterest. His only interest lies on putting in place a devilish scheme for some corporate payback, along with his office pals as his accomplices. They hack the computer system of the company and programmed it to place a fraction of every daily money transaction into their personal bank accounts, which will eventually pile up to huge sums of easy money. This scene in the movie demonstrates Marx’s notion that the conflicting interests of the two groups of classes, the proletariat and the bourgeoisie, would inevitably lead the oppressed to overthrow their oppressors. Although Gibbon’s scheme did not go according to plan, the company Initech still met its end from another employee, Milton, who set the building on fire as a sort of revenge when the company stopped giving him his paychecks as a way to make him voluntarily resign from his post. In a way, Karl Marx’s conflict theory sort of explains why there is a need for competition. His idea about communal ownership of property, in others words, perfect equality, is obviously unrealistic. It is merely good in theory, perfect for utopian idealism but in real life, one cannot simply live in perfect equality. If there was equality in everything, people would lose their motivation to strive for something better, to make room for improvement. It is human nature to be insatiable. If we take away people’s motivation, mediocrity will reek in all aspects of life (Communism, 2002). There is also the issue of equity. In the movie, some of those who were fired deserved to be laid off, while there were those who weren’t. Another very important issue pressed in an imperialist world is inequality. Since social status and wealth distribution came up as a result of specialization, often inequality is justified when specialization is absent in a society’s structure. Example, a person who took up a Ph. D would ultimately rank higher and thus will have a higher income that a person who is simply a college graduate. Communism entails that wealth is distributed â€Å"to each according to need†. In this kind of system, the basic economic needs of all people are satisfied. These needs include food, housing, medical care and education. Excessive material possessions and acquisition are not basic needs and are therefore not allowed to exits in this system. Communism therefore, to put it simply, is the eradication of any social standards and setting anyone at a default stage for the equal distribution of resources in order o avoid mass conflicts. Since people are generally motivated by self-interest, most societies prefer wealth to be distributed â€Å"to each according to what is earned†. People who live in this system become themselves the source of their own wealth. If they earn a great deal of money, then they will be able to acquire things beyond their needs. If they earn little, they must do without. The problem with communism in this side of the argument is that a society cannot control the interest of the people without cutting off their freedom and rights in certain aspects. Communism is only good when it ensures that the basic needs of the people are met and when it prevents greed from seeding in the hearts of the masses, since everything is controlled by a central planning agency. However, the major problem of communism, as well as in capitalism, is abuse of power. No matter how perfect an ideology is, there will always be an anomaly because the primary instigators of such ideologies are people. Human beings are prone to irrationalities including greed, selfishness and self-glory. History has taught us that too much power in the hands of a few corrupts the minds of these leaders. Take the movie character, William Lumbergh, as an example. With his high profile status as the CEO of the company, he has bullied Milton to do as he pleases, leaving Milton no choice but to comply out of fear of losing his job. In conclusion, the movie Office Space exemplifies important points in Marx’s conflict theory such as the continuing conflict between the proletariat and the bourgeoisie, as well as how group conflict is a basic ingredient of society. Works Cited Communism. Grolier Encyclopedia of Knowledge. 2002 Edition. Washington : USA, 2002 Karl Marx. Microsoft Encarta 2002 (available in CD-ROM) Mandel, E. Karl Marx. International Viewpoint. 1995. Palispis, E. S. Introduction to Sociology and Anthropology. Manila: Rex Publishing Inc. 2006.

Theories of Creativity Essays

Theories of Creativity Essays Theories of Creativity Paper Theories of Creativity Paper Theories of Creativity and Quality Theories of Creativity and Quality Theories of creativity are vast. Several psychological theories on the process of creativity are chronicled. Some theorists explain creativity as intrinsic creative motivations, which individuals create a project for the sake of creating (Wibell, 2011). Other theorists convey the brain controls levels of creativity, and mental illness has an impact on creative process. Further, many believe the humanistic theory of creativity spawns the creative process. Through self-actualization creativity comes in peak experiences. The quality of the work depends on what is measured. The quality of the creative work depicts the message of the writing. The message can be entertaining, or educational. The humanistic theory of creativity stems from self-actualization described by Abraham Maslow, a pioneer in humanistic psychology. Maslow believes that creativity is divided into three categories; primary creativity, secondary creativity, and integrated creativity. This theory encompasses the gestalt of human intelligence and emotional state as well as the needs that must be met in order for someone to be completely able to express his, or her creativity. Primary creativity according to Maslow, allows self to escape from life stress. Individuals channel life stresses into creative art such as painting, sculpture, or writing. Secondary creativity results from the use of higher thought powers. Secondary creativity takes over from primary creativity and adds to it through the preparation stages (Bergquist, 2011). Integrated creativity stems from combining primary and secondary creativity that results in great works in art, philosophy, and scientific discoveries. The creative integration is also characteristic of self-actualized emotionally healthy individuals. Self-actualization is the full use of talents, capacities, and potentials. In order for the individual to reach the self-actualization level a series of hierarchy achievements must be accomplished; creativity can flourish only after the levels described have been reached. For example, the need for safety can come in various forms such as a safe place to live. Creativity may be hard to accomplish if an individual is homeless with the exceptions of J. K Rowlings the author of the Harry Potter series, and Tyler Perry, playwright; both homeless, living in cars when writing mega-hit products. The mental illness theory allows the writer to access the parts of the brain that generates abnormal ideas, which can differ from the norm as they may be considered strange. Not everyone who is considered creative is stark-raving mad, however; there are certain elements that tend to be present in highly creative people who cause them to view the world differently and choose to portray it in a different light. Additionally, people whose thought processes differ from the majority have a tendency to want to escape from reality and may choose to do so through the creative arts. The extent of level of mental illness is not necessarily relevant to an individual’s creative ability. In individuals such as Vincent Van Gogh- where it was believed he suffered from mental illness- the level of this illness was not fully determined or relevant, yet his creative works remain very much alive in the world today. The mental illness theory suggests that individuals intensely creative- and whose creative ideas are viewed as strange- are believed to suffer from mental illness that also diminishes their ability to fully function in society. This theory offers the possibility that an abnormality is present in some people to cause the desire to explore a darker side of their psyche. Any difference in a persons thought process that differs from the norm can be considered a mental illness in some way, or can be linked to one; this difference is not necessarily a negative thing because if this abnormality is mild, and it will rarely interfere with an individuals’ ability to operate in society. Carl Jung (1953) extends creative functioning by further dividing artistic creativity into two categories, psychological art, and visionary art. Art is considered psychological art and appears to be generated by primary processes. With this Maslow’s humanistic theory of creativity ties into with his theory about needs requiring to be met before reaching a higher point of creativity. Visionary art which derives its existence from the hinterlands of the mans mind, is the type of art where the strange worlds and ideasdescribed by the mental illness theory of creativityare generated from, as it connects creative individuals with the super-human and timeless worlds beyond their conscious knowing. A plausible explanation for the relation of both the humanistic and mental illness theories similarities is attributed to author, Koestler who fails to represent any particular school of thought, but has had much success in creativity research. His premise on creativity is â€Å"bisociation† a term â€Å"coined by Koestler meaning to join unrelated, often conflictual, information in a new way. † He also goes on to say that this is similar to being double minded or able to think on more than one plane of thought simultaneously, and Frank Barron (1988) places the possibility that developing the ability to â€Å"tolerate chaos or seemingly opposite information is characteristic of creative individuals† (Bergquist, 2009). In short, appears both theories may very well be related, but worded differently. The attributes discussed by the mental illness theory touches on the humans’ ability to think on two distinct planes. The humanistic theory also holds truth when discussing the various needs one must attain before clearly being free to explore creativity as the whole. Concerning creativity, everyone has an opinion as how to approach it and judge its core. Some believe that for a work to be considered creative it must meet a few specific requirements such as being of fantasy or science fiction. Others believe that in order for creative works- whether they are art or music based- to be considered creative they have to be based on imagination; however, Al Gore’s book, paper, and PowerPoint presentation on global warming was quite creative even though it only appeared to be in functional writing format. Analyzing Theories Two types of writing, creative, and functional writing are of focus. Functional writing encompasses writings such as those found in phone manuals, data analysis, and essays; whereas creative writing has often been judged upon the inventiveness of the topic, for example, a fable or parable, a fiction story, or poetry. However, it has been determined by this team that the creativity writing and its quality should be judged on the content as well as the message it delivers to its intended audience. According to Mark Barrett, a writer and opinionated individual, writing should be judged according to the basis for writing. For example, if a writer writes to entertain or inform, the writing should be judged on whether or not it is powerful and clear or muddy and confusing. If writers write for the simple pleasure of writing or to have others enjoy their work, then the content should be judged on whether or not it is enjoyable (Barrett, 2010). Furthermore, there exist various methods of judging writing are based on what the judge considers to be correct according to the extent of their personal experience. However, most writers have agreed that the fundamental rule for judging lies in assessing the total impact of the passage, i. e. the combination of the creative ingenuity and the use of language (Chedzoy, n. d. ). The quality of a specific work should be evaluated for message and interest; in other words is the writing based on the interests of the writer. The creative work should be judged on the value, lesson, or educational message it conveys and the impact this has on the audience. Additionally, the flow and technical aspect of the writing should also be judged because the creative piece should flow naturally without fault or hindrance of grammatical errors and should emphasize pauses for thought, commas, or periods, (Hoosierpoet, 2004). As judges, questions regarding the writer’s choice in language or words must always be examined because these have an effect on the works’ purpose. Originality is key to being a great writer; it is important to use personal thoughts, ideas, and words when creating a work and if inspired by another’s work, it must be so noted. Finally, the judging of any work is complete when elements of the work are brought together and an impact has been made. Applied Theories Abraham Malsow’s humanistic theory of creativity specifies creativity occurs in stages. According to Maslow levels of achievement must be accomplished in order for creativity to flourish. Self-actualization is the goal of humanistic theory, and self-actualization occurs in stages. Once the stages are accomplished the individual has peak experiences, and peak experiences allow creativity to flourish. As a self-actualized creator there is an inclination to spark creativity across a vast number of areas. Through writing self-actualized creative writers can express ideas and impulses without fear of criticism, and thus are better able to produce, or express creative ideas, (Cassandro Simonton, 2011. ) Humanistic theory of the process of creativity for writing occurs in stages. In fiction writing hierarchy levels of achievement were required. First physiological needs met, the need for creative space. Creative space is anywhere from a room of one’s own to write in, to a small desk, in a shared room. Depending on the creative project the space may require isolation. Next is the need for creative peers such as classmates, or others in the same area of creativity to provide feedback. A need to surround self around others to obtain insight, information, ideas, or encouragement is essential (Morris, 2009. The need for creative inspiration follows. Inspiration can come in a variety of methods. For example, books, magazines, life experiences, the outside environment, and people watching inspire many creative writing processes. Another level on the hierarchy pyramid is imaginative space to doodle, scribble, or journal writing, which is different from physiological space, and allows creative energies to flow. The ability to have the freedom to expose the crea tive edge in the creative writing process assists in meeting the hierarchy levels of achievement. Solving problems, pushing boundaries, or developing something new is the heart of the creative writing process (Morris, 2009. ) When writing something from nothing more than a thought the writer needs to have faith in what he, or she is writing and believe in the final writing project. Additionally creative writing seeks an audience. In writing fiction the writer normally looks forward to his, or her work receiving feedback from peers, and enthusiastic responses from friends, and family. The need for certainty in an uncertain market is required. Creative writing, or creative arts of any sort require certainty in other areas such as home, relationships, or income assist in financially sustaining the writer throughout the creative writing process as he, or she work on the craft. Last on the humanistic theory of creativity hierarchy level of achievement is the need for time to cultivate the art of writing. Writers have to make choices in daily activities that allow for creative writing time to unfold. This means telling others no to activities, or completing chores early to allow time to write. Hierarchy levels of achievement are individualistic as pertains to the humanistic theory of creativity. Reference: V. Cassandro, and D. Simonton, (2011) Creativity and Genius. Retrieved from: www. nipissingu. ca/faculty/strange/courses/p2257/creativityandgenius. pdf. C. Morris, (2009) A Creative Person’s Hierarchy of Needs. Retrieved from: www. journeyjuju. com/ /the-creative-person’s-hierarchy-of-needs. html Webill, K. (2011) Cognitive Creativity. Retrieved from: http://faculty. mercer. edu/spears_a/studentpages/creativity/cognitivecreativit

Tisiphone the Greek Goddess

Tisiphone the Greek Goddess Tisiphone is one of the Furies or Erinyes in Greek mythology. Tisiphone is the avenger of murder. Her name means voice of revenge. The Erinyes were formed when the blood of Uranus fell on Gaia when the son of Uranus, Cronus, killed him. The Furies pursued particularly heinous criminals and drove them mad. Their most famous victim was Orestes, whose crime was matricide. The names of the other Erinyes were Alecto and Megaera. Characteristics In the Eumenides, the tragedy by Aeschylus about the Erinyes and Orestes, the Erinyes are described as dark, not quite women, not quite Gorgons (Medusas), featherless, with rheumy eyes and partial to blood. (The Appearance of Aeschylus Erinyes, by P. G. Maxwell-Stuart. Greece Rome, Vol. 20, No. 1, pp. 81-84) Jane E. Harrison (September 9, 1850 - April 5, 1928) says the Erinyes at Delphi and elsewhere were ancestral ghosts, who later became detached ministers of divine vengeance. The Erinyes are the dark aspect of the benevolent Eumenides the angry ghosts. (Delphika.-(A) The Erinyes. (B) The Omphalos, by Jane E. Harrison. The Journal of Hellenic Studies, Vol. 19, pp. 205-251) It is also claimed that Eumenides is a euphemism for the Erinyes.

Saving Money at the Grocery Store Essay Example | Topics and Well Written Essays - 2500 words

Saving Money at the Grocery Store - Essay Example Grocery stores have many tricks and traps to make people buy expensive items or increasing the level of their purchases by tempting them. It is very important for people to be able to save money at the grocery store because food items are what tend to cause a great deal of financial loss at the end of each month. This paper aims to discuss the various ways in which a person can save money at a grocery store, as well as the best saves and stores in the east and west coast. Each and every grocery store is designed in a very fashionable manner; this means that the food items are placed very strategically, making it difficult for people not to get tempted by them. For example, the fruit and vegetables that cost the least amount of money would be placed towards the back whereas dinner kits and expensive and exotic food items from other countries would be on display, tempting people into loading them into their shopping carts. Most grocery stores are laden with such traps which people find difficult to decipher and escape from and thus people need to be focused on the food items that they want to purchase. For this, a list must be prepared and adhered to; if a person is able to diligently purchase everything on his list and nothing more, then he will be able to save on a lot more money than expected. ... It is pertinent to understand the location of each and every required item in a grocery store; most people are not aware of where the items lie and thus tend to walk around aisles and shelves picking out whatever they see instead of going towards the back sections where the actual frozen fruits and vegetables lay. The fresh foods always tend to lie towards the back of any grocery store and it is always helpful to have someone assisting in order to make the correct purchases. People should visit a single grocery store and get acquainted to it rather than go to different stores and find different food items. This helps in not only knowing exactly where what lies, but also in helping them resist from making exorbitant purchases because people tend to overlook the fancy items once they begin seeing the same things again and again in the same section. Furthermore, if a person needs to save on some more money, fruits, vegetables and other durable and fresh food items should be bought from local markets and not from grocery stores because the stores tend to charge more in order to cover their overheads. Visiting a grocery store means looking at a lot of food; not only fresh foods but also readymade meals, deserts, cooked items etc. All of this tends to make people hungry and that is why they end up buying more; many researchers state that when people go hungry to grocery stores or supermarkets, they feel like eating more food because of all the food that is around them and available in well packaged containers. Many people might even get hungry while shopping and thus buy items on the spot in order to eat and that is why, in order to save some

Discussion# 13 Assignment Example | Topics and Well Written Essays - 250 words

Discussion# 13 - Assignment Example Nurses get their information from a variety of sources. Research and evidence based practices offer a lot of information to the nurses. The incorporation of information technology and computer based searches has enhanced adequate information access, retrieval and its dissemination. This has led to the creation of EBN (Evidence Based Nursing). The incorporation of informatics has gone a long way in ensuring that EBN is achieved at each and every point when dealing with patients (Ball, 2000). This ensures that they have accessed the best healthcare practices that are affordable. Over the years, there are particularly many practices that have become overrated. This is because the same practices and procedures can now be conducted in simpler procedures at low costs. This has been discovered through nursing informatics. This shows that nursing informatics has contributed immensely to EBN and nursing research (Ball, 2000). Once the nursing informatics has been employed in an instance or situation, it is observed that the general process of research is enhanced. This makes nursing interventions more reliable, quality and affordable to all the people who are accessing the healthcare. The interventions in turn, make it possible for hospitals and healthcare centres to offer more to their patients. This does not threaten the quality of the services delivered. In conclusion, nursing informatics can be considered a distinctive technology that has revolutionized nursing practices all over the world. This is through improved healthcare and nursing practices (Ball, 2000). The accurate data acquired ensures that it is possible to research the best practices and introduce them as nursing intervention strategies in any health care facility. This has expanded the horizon for nursing as a profession. Ball, M. J., Hannah, K. J., Newbold, S. K., & Douglas, J. V. (2000). Health and nursing