Personal Responsibility and College Success Essay

What is personal responsibility and how does it relate to college success? To me personal responsibility is to be accountable for oneself and the people around you, in most any situation, there is no other person to hold accountable for your life than yourself. Everything we do is a direct reflection of your personality and the decisions you make. Morals are something you learn from your parents growing up. They teach you to always do the right thing and try not to make bad decisions. As you get older you’re going to start making important decisions that could affect your future. By doing this your growing into a responsible adult. Being personally responsible also means being able to take responsibility for your actions. What I mean by this is if you do something wrong don’t point the finger at someone else and say they did it. Be a responsible adult and be accountable for yourself and the things you do. When going to college you need to be accountable for your actions and the responsibility to turn in your homework, show up to class on time, get good grades, and study for tests. When going to college identify past problems that could set you back and overcome them in the future. In example if your not good at math go to a book store and buy a math tutor book and read it and it can help you focus on solutions and overcome barriers that you might have. When finding solutions to overcome your barriers don’t make excuses and tell yourself you cant do it. Make a system of checks and balances to help alleviate some stress. So if your studying for a long period of time take a break and do something else for a while then come back and finish. Never tell yourself you can’t do it. By doing this your going to feel better about yourself knowing that you did it and you took your time out of your day and learned something new. When going to college you need to make goals, a goal that is beneficial to your overall success. Your goal must be attainable, taking into consideration your personal resources and abilities. Be persistent when trying to reach your goals and never give up.

Human resource management Essay

1. How can human resource management contribute to a company’s success? Human resource can contribute to a company’s success in that, it helps the organization motivate people ensuring that their goals are met and satisfied, individual’s goals or needs could vary from money, self-realization, learning, developing and more so growing as an individual. 2. Imagine that a small manufacturing company decides to invest in a materials resource planning (MRP) system. This is a computerized information system that improves efficiency by automating such work as planning needs for resources, ordering materials, and scheduling work on the shop floor. The company hopes that with the new MRP system, it can grow by quickly and efficiently processing small orders for a variety of products. Which of the human resource functions are likely to be affected by this change? How can human resource management help the organization carry out this change successfully? The human resource functions likely to be affected by almost all nine functions of Human resources. The design of work would need to be considered in a new light than it was before the change in systems. The human resource management job would change itself as it’d become automated, Recruitment, selection, hiring as well as training would require some modifications. Performance management would need to be reevaluated because of the changes from the new system. Human resource management can help the organization carry out the change successfully by using its knowledge of individual’s behavior as well as performance management tools so as to help the organization to manage the process in a productive manner. 3. What skills are important for success in human resource management? Which of these skills are already strengths of yours? Which would you like to develop? The skills important for Human resource management are as follows: * Organizational * Business Ethics * Communication * Multitasking * Dedication * Decision making skills * Leadership skills * Technical skills All of these skills are strengths of mine; however, I need to improve on my leadership skills as well as my technical skills to keep me updated on new techniques. 3. Traditionally, human resource management practices were developed and administered by the company’s human resource department. Line managers are now playing a major role in developing and implementing HRM practices. Why do you think non-HR managers are becoming more involved? Line managers are becoming involved in the development and implementations of human resource management practices because the information from line managers is needed to determine policies and practices that would be used to reinforce the day to day needs of the organization 5. If you were to start a business, which aspects of human resource management would you want to entrust to specialists? Why? If I were to start a business, the aspects of human resource management which I would entrust to specialists are Administrative services and transactions, which would take care of hiring employees and answering questions. I chose this aspect because, with the knowledge of my business, the human resource specialist will be in a better position to find the qualified applicants. 6. Why do all managers and supervisors need knowledge and skills related to human resource management? All managers and supervisors need knowledge and skills related to human resource management because; some of their responsibilities are usually closely related with the functions of human resource managers, such as interviewing candidates, providing training, analyzing employees work. Taking a close look at their jobs, managers and supervisors are sometimes the face of the company to their employees. 7. Federal law requires that employers not discriminate on the basis of a person’s race, sex, national origin, or age over 40. Is this also an ethical requirement? A competitive requirement? Explain. In my opinion, it is not an ethical requirement because ethics simply refers to the principles of knowing what is right and what is wrong. Further, organizations have to adhere to laws and regulations which are put in place. It is not a competitive requirement either because; most people would rather work for a company who they can trust. If the company is operating on an unethical manner, its might be detriment to the company and if they operate in an ethical manner, then the company would benefit from that. 8. When a restaurant employee slipped on spilled soup and fell, requiring the evening off to recover, the owner realized that workplace safety was an issue to which she had not devoted much time. A friend warned the owner that if she started creating a lot of safety rules and procedures, she would lose her focus on customers and might jeopardize the future of the restaurant. The safety problem is beginning to feel like an ethical dilemma. Suggest some ways the restaurant owner might address this dilemma. What aspects of human resource management are involved? The restaurant owner may address this dilemma by acquiring some knowledge on the values of safety training as safety is important for workers as well as the customers. If the owner views the safety training as an addition to value to the restaurant, the owner may be able to get over any fears and worries associated with this dilemma. The area of human resource management that could be involved would be the training and development function. 9. Does a career in human resource management, based on this chapter’s description, appeal to you? Why or why not? No, a career in human resource management does not appeal to me, this is because, I have career aspirations which does not fall under any aspects of Human resource management.

Basic Kitchen Organization

Basic Kitchen Organization Food Processing Kitchen (Commissary Kitchen) -In large operations, it is a kitchen for the processing of all vegetables, salads and fruits -Purpose: to wash peel and sanitize and cut all raw products, increase hygienic and sanitary standards of a kitchen, reduce waste Cold/Pantry Kitchen (Garde Manger) -Produces all cold food items – salads, dressings, cold platters, terrines, pates, sushi/sashimi, cheese, fruits,etc. -If there is no in-house butchery, also responsible for processing and portioning all meat, fish and seafood items Butchery In charge of processing and portioning all meat, fish, and seafood -In large operations, it will also produce processed meats and seafood items such as sausages, smoked ham, cooked ham, smoked fish and seafood, etc. Main Kitchen -In charge of producing hot dishes for the various outlets, hot basic sauces for all operations -If there is no banquet kitchen, it will also produce the hot food for banquet and catering f unctions -May also provide the staff food in certain operations Banquet Kitchen -Generally, is a finishing kitchen – a satellite kitchen for garnishing, final sauces and service -Large operations may have this as a full kitchenRestaurant Kitchen -Generally, finishing kitchens, except specialty kitchens such as Western Fine Dining, Japanese, Chinese, etc. -Coffee Shop Classified here. Room Service Kitchen -Room service food is generally provided by individual restaurant kitchens -Larger operations have a separate room service kitchen -Offer a la carte items from all their restaurants Staff Canteen -Large operations generally have a small staff canteen -Partly supported by the main kitchen, cold kitchen, and butchery. Pastry and bakery provide desserts and breads.Pastry Kitchen -In charge of producing all types of cold, warm and frozen desserts (pralines, cookies, sugar work, marzipan work, etc. ) Bakery -In charge of all baking requirements such as breads, crusts and doughs. K itchen Organization Chart Kitchen Brigade Corporate Chef -Highest position for a chef in a hotel chain or chain of restaurants. -Responsible for overseeing standards in all hotels/restaurants in that chain -Creates new food concept ideas for all hotels or certain regions -Oversees new hotels and renovations Executive Chef (Chef de Cuisine) Administrative and operational responsibility for all daily kitchen operations on one hotel -Ensures that all supply requirements for all operations are in place -Develops and implements new menus, promotions and festivals -Evaluates based on recommendations, promotes or dismisses staff -Directly interacts with banquet and sales and marketing to produce special menus for functions or groups staying in the hotel -Updates the food and beverage director -Responsible for the monthly food cost of his/her department Executive Sous Chef (Working Chef) -Immediate assistant of the EC -Directly supervises all operational activities In charge of certain admi nistrative work such as duty rosters, evaluation of his/her immediate subordinates, coordination for function set ups, or special promotional setups. Sous Chef -Commonly in charge of an outlet kitchen or section -Run directly the day-to-day of outlet operations -Directly coordinate with the Executive Sous-Chef -Responsible for supplies, proper staffing, and food quality -Appraise and interview new staff and recommend promotions and dismissal of staff. Section Chef – Chef de Partie -Sauce Cook – Saucier oPrepares all meat, game, poultry, fish and warm appetizers w/ hot/warm sauces -Broiler Cook – Rotisseur All grilled dishes, roasts, and dishes that are oven roasted or deep-fat fried -A la Carte Cook – Restaurteur oPrepares al a carte dishes -Fish Cook – Poissonier oRelieves the sauce cook from the preparation of fish and seafood dishes -Vegetable Cook – Entremetier oPreparation of soups, vegetables, potatoes, pasta, warm cheese and egg dishe s -Pantry Cook – Garde Manger oSupervises all cold food preparations: Salads, cold appetizer, dressings cold sauces, buffet platters and decorations. oIf there is no butchery, bones and portions all meat, game, poultry, and fish oResponsible for monitoring all chillers and freezers Butcher – Boucher de Cuisine oHandles meat, fish and seafood, if they are professionally trained butchers, also prepare processed meats -Swing Chef – Chef Tournant oReliever for the Chefs de Partie and generally an experienced chef -Duty Cook – Chef de Garde oFor restaurants with a split shift – stays on duty during the lean afternoon hours or late evening hours -Dietitian – Dietetcien oAdvisory position – prepares special diet menus and calculates nutritional values for guests with special needs -Demi-Chef oPosition between rank and file and supervisor Stronger cook than a commis, but not experienced enough to be a chef de partie oTakes on supervisory func tions of chef de partie in their absence -Staff Cook – Cuisinier pour le personnel oPrepares the meals for the staff if there is a staff kitchen Pastry, Confisserie and Bakery -Pastry Chef – Patissier oPrepares cold, warm and frozen sweet dishes as well as baked items if there is no bakeshop in the operation oSupervises all necessary ingredient requisitions, evaluation, hiring and dismissal of the staff oReports directly to the executive chef, coordinates with the executive-sous chef -Confisseur Prepares all specialties with chocolate and special cookies (petit-fours) oSpecialist in sugar and marzipan work -Chief Baker – Boulanger oResponsible for all bread and dough preparation required by the pastry and kitchen Cooking Methods and Techniques 14 Cooking Methods MethodWhere it’s doneTemperature BlanchingStove Deep-Fat FryerWater: 100Â °C Oil: 130Â °C-150Â °C PoachingStove/OvenStove: 65Â °C-80Â °C Oven: 165Â °C Boiling or SimmeringStoveBoiling: 100Â °C Simmering: 95Â °C – 98Â °C SteamingStove/Steamer100Â °C – 120Â °C Deep Fat FryingDeep Fat Fryer170Â °C – 180Â °CSauteing or Pan-FryingStove165Â °C – 200Â °C GrillingGrill240Â °C – 190Â °C Gratinate or Au GratinOven/Salamander240Â °C – 280Â °C BakingOven130Â °C – 260Â °C RoastingOven200Â °C – 220Â °C Finishing: 180Â °C Butter RoastingOvenStart: 140Â °C Finish: 160Â °C Braising/GlazingOven Meat Oven Vegetables Start: 200Â °C Cook: 160Â °C – 180Â °C Start: 140Â °C Finish: 160Â °C Glazing VegetablesStoveCook: 95Â °C – 98Â °C StewingStove95Â °C – 98Â °C Blanching -Cooking method used to pre-cook, cook or sanitize an ingredient for another cooking method or for preservation oAlternative method for blanching in hot water is steaming Method – can either be starting with cold or hot water or in oil -Why do we blanch: oTo clean and sanitize oTo destroy enzymes oTo prevent ingred ients from sticking oTo improve the color of ingredients oTo pre-cook ingredients for another method oTo pre-cook an ingredient for preserving Poaching -For cooking tender ingredients which are high in protein at a low temperature (65Â °C – 80Â °C) -Where do we poach: oOn the stove, in liquid oOn the stove, in a water bath oIn the oven, in a water bath oIn a low/high pressure steamer in -How do we poach: oPoach, Floating in liquid oPoach in shallow Liquid Poach in a water bath with stirring oPoach in a water bath without stirring -To prevent tender meat parts, fish, egg and recipes containing egg from being over cooked and broken apart Boiling or Simmering -Boiling or simmering starting with cold water with a lid oFor Dried Vegetables, Potatoes and legumes oFor vegetable side dishes and soups (food items which are not delicate and do not change shape) oSo food can further absorb water and tenderize faster -Boiling and simmering without a lid oFor vegetables and starch based recipes, 98Â °C – 100Â °C oVegetable side dishes, rice dishes, pasta dishes and eggs To achieve rapid boiling point so that ingredients cook faster without excessive loss of nutrients and flavors -Simmering oFor stocks and soups, 95Â °C – 98Â °C oSimmer with out a lid to monitor liquids oStocks and clear soups become cloudy when boiled -Simmering starting with hot water with a lid oFor Meat, poultry, variety meats, fowl oStews, tongue, boiled beef, oThese ingredients don’t need to be monitored as they are stewed and contain sauce oSimmer with a lid to prevent excessive evaporation Steaming -For items that you usually poach, you can also steam Reduced cooking time with heat above 100Â °C retains flavor, color and nutrients better -Food stays drier and can immediately be used for further processing -Preserves ingredient shape very well as there is no agitation -Different kinds of ingredients can be cooked at the same time without absorbing each others flavor -Disadvantage: there is no liquid to prepare the sauce from Deep-Fat Frying -Meat, fish, poultry, vegetables, potato, fruits, mushrooms, pastries -Done in plant fat (shortening) at 170Â °C – 180Â °C -Basic rules in deep fat frying: oUse only heat-resistant and non-foamy oils Ensure proper temperature at 170Â °C – 180Â °C and never heat oil above 200Â °C oIf not in use, turn fryer temperature down to 90Â °C oNever season with salt or any other seasoning above the deep fat fryer oNever fry fish and pastry items in the same oil than other products oNever cover the deep fat fryer when in use oNever cover deep fat-fried foods as they become soggy oEveryday, filter fryer oil and clean deep fat fryer to remove frying particles which have settled on the bottom of the fryer oNever use oil that foams and causes eye and lung irritation smoke at 180Â °C Sauteing (Pan Frying) in a Stainless steel pan Use a stainless steel pan to produce pan drippings oSo you can deglaze the pan drippings oAdd flavor and color to the sauce Sauteing (Pan Frying) in a Non-Stick pan -Sauteing meat, vegetables, potatoes, mushrooms, eggs, etc. -Use a non-stick pan when sauteing ingredient that do not need a sauce to be made after. -Can also be done on a flat-top griddle, but like the non-stick pan, you cannot produce any sauce after Grilling and Broiling -For portioned and generally marinated meat, fish, seafood, poultry, vegetables, potato and mushrooms. Ingredients may be wrapped in aluminum oil -Healthy cooking method – fat-free – but it is important not to burn ingredients because this can produce carcinogens Gratinating or Au Gratin -Method used for finishing, food is already generally cooked. -Food is always covered with ingredients that brown well (ex. egg & cream, cheese, batters, sauces, etc. ) -After applying the coating or crust, ingredients are browned under the salamander or in the oven under high upper heat -Eggs, soups, sauces, cheese, fish, sea food, poultry, meat, pasta, vegetables, potatoes and desserts are commonly gratinated -Browning is done for flavor and presentationBaking -Mainly used in the hot kitchen to bake meat in a dough, crust or w/ savory souffles and savory starts -Mainly used in the pastry and bakery in the production Roasting in the oven -Done with tender and large pieces of meat which are only cut after cooking -Potatoes may also be roasted -Tender meat parts are roasted as the proteins are soft and do not require liquid to tenderize hem -Important that there is enough fat, to prevent drying out Braising in the oven -Food is cooked in a small amount of liquid in the oven or in a pressure cooker -Used for meat and fowl with high connective tissue Generally ingredients are braised whole and cut before serving -Slow cooking method where food is gently cooked in the oven over a long period of time where the product is tenderized Glazing of vegetables -Commonly for root, knob and fruit vegetables, also chest nuts and water chestnuts Glazing of White Meat -For white meat and poultry with low connective tissue -When glazing white meats, the product will have a shiny brown crust and moist, tender meats due to the slow cooking processStewing meat on the stove -Used for pre-cut meat or poultry with high connective tissue -Generally stewed with a large amount of liquid -Usually national recipes of countries, with many variations -Onions usually an ingredient, it is important to properly glaze them so they release the juices which become syrupy and eventually turn brownish Stewing of fruits and vegetables -Usually vegetables from the fruit vegetable family -Generally used to make compotes, fruit puree or fruit sauce

Labor Theory of Value Essay Example | Topics and Well Written Essays - 1000 words

Labor Theory of Value - Essay Example ffort to transform the product from start to completion. Ricardo here was very concerned about the possible difference between the natural price of labor and the market price of labor. He believed that in a market economy, even if natural price, for example, exceeds the market price, then the equilibrium will move due to the change in demand and supply market forces and therefore the natural and market price will be equal eventually. Ricardo believed that this theory is a correction of the mistakes done by Adam Smith while determining the value of products. Adam Smith believed that the value of a commodity is determined by the total of the essential and necessary payments to labor, capital and land. Smith had the idea that it was necessary to take all of the factors into account and only then will the total costs per unit can be calculated which will determine the value of the product. Contrary to Adam Smith’s theory, Ricardo believed that the indirect costs of labor should al so be accounted in the determination process of value. By indirect costs, Ricardo meant that even the labor costs of production or extraction of raw materials and machinery should be accounted for in this process. Similarly, even the labor costs of development of land to make it suitable for use should be considered if the true value of a product is to be determined. David Ricardo believed that labor is the sole source of value addition to a product or service, and therefore all other factors and costs are either not necessary to add or are themselves dependent upon the value of the product to be calculated. His emphasis on the labor to be the sole and prominent input can also be realized on the fact that his theory of competitive advantage is based on the assumption that only labor exists as the factor of production. Since the proposal of this theory from David Ricardo, several economists have passed on their opinions over the credibility of the labor theory of value. Some economis ts have proposed slight adjustments to this theory by adding up some new elements in the determination of the true value which were ignored by Ricardo, but they have regarded this theory as a decent theory. On the other hand, several economists have heavily criticized the labor value of theory believing that the theory fails to address the issues of the contemporary world and hence it is in no way a practical theory. Limitations Some economists have argued that only the involvement of labor costs as the determinant of value of products and services is not good enough and that several dynamic aspects have been ignored. The first argument presented by the economists and critics is that some production methods are capital intensive and therefore a majority of costs and value is added by the work done by the machinery. These costs cannot be left out and therefore this proves to be ignorance on part of Ricardo. Even if the labor costs of manufacturing that machinery are taken into accoun t, even then the value of the firm can

Job Selection Essay Example | Topics and Well Written Essays - 500 words

Job Selection - Essay Example announcing the opening of the jobs in major newspaper and online job services, FEMA will also post such job opening at the universities to cater to students who are about to finish their Master’s degree whom FEMA could entice to join the organization. The job requires of an Information Technology Specialist requires an aptitude for Information Technology, and as such applicants without a background in Information Technology shall be given least preference. Applicants with Master’s degree in Information Technology or a security certification shall be given priority. The function of an Information Technology Specialist requires a high aptitude in computer and programming and it is critical that those skills should be present among the possible candidates. A test that determines a candidate’s competency in computer shall be administered in stages until the applicant’s skill and knowledge in computer is established. Applicants who passed the examination shall be evaluated further in an interview. Experience, attitude and other characteristics that contributes to an ideal job performance shall be evaluated during the interview. The informations that the candidate provided shall be evaluated for accuracy. This is necessary because FEMA involves national security and it is imperative to determine that the candidate is exactly what he or she said she

Supply Chain Management. Tehindo Tea Manufacturing Company Case Study

Supply Chain Management. Tehindo Tea Manufacturing Company - Case Study Example According to the case study, the company has two types of products, ready to drink fruit tea and ready to drink jasmine tea. The paper will also explain the characteristics of products, the nature of demand, and the supply chain structures implemented by the company, to deliver successfully their products to their consumers. Additionally, the paper will also facilitate the discussions of the various supply chain concepts, for example, supply chain coordination, bullwhip effect, and vertical integration and outsourcing. Role of the key players and supply chain concepts The company has implemented a vertical integration model where a company within the Tehindo Corporate Organization supplies tea leaves, one of the main raw materials of producing their products especially the fruity tea. The company has big parts of land, which they grow tea thus supplying over eleven sale centers with various sales offices in Indonesia. Integrating the supplier’s actions on its own has become unachievable by several companies given the need for the company to minimize inventories and be able to deliver customers’ demands on time. This has been very helpful to the company since they have been able to concentrate more on the production and distribution sections of the company. The other responsibility of the manufacturers is ensuring that the products are safe at the design stage, where they can eliminate the hazards and any potential misuse in this stage. On the other hand, the manufacturer receives the raw materials from the suppliers and produces goo ds as per the market segment and those products that will satisfy the consumer needs. In addition, the manufacturers sometimes when they sell their goods direct to the consumers that they tend to control the prices of their products. The manufacturer also receives information from the distributors, wholesalers, and retailers about the products sales thus it becomes helpful in forecasting or making a decision of which product to invest more. The distributors, wholesalers, and the retailers act as the intermediaries for the company. Their main responsibility is making sure the company’s products are safely delivered and available to consumers. The flow of information is important in the supply chain especially to the manufacturing company. Every key player in the supply chain ought to provide potential information and correct statistics that the company can use to predict its production rates and the product to produce more depending on the demand rate in the market segment. Su pply chain complexity in the company is evident it has over the years grown exponentially due to several factors such as several market segments, extended production chains, high product choice and configurations, and temporary demand cycles. For the company to be in a position of perfectly manage it supply chains, it is necessary to remove the complexity in order to get rid of the inefficiencies and the layers hidden costs. Comparative analysis of the two products/supply chain in terms of challenges The Tehindo tea company produces two major types of tea namely Goteh mainly called Jasmine tea and Fteh mostly referred to as Fruity tea. Goteh is mainly packed in glass bottles though a small

Translation review 5 Essay Example | Topics and Well Written Essays - 1000 words

Translation review 5 - Essay Example A collective noun is a noun, which denotes a group of entities, and can be distinguished "from other nouns by a distinct patter of number contrast." It is therefore a single collective entity. It usually allows a flexible choice of pronoun as this can be either singular or plural depending on the perception of individuality within the group. As far as translation is concerned, the choice reflects a nuance in meaning relating to gender. English not only has a wider range of collective nouns than Arabic, it also "gives the speaker many such choices to express his attitude to the content of his message". And, as with translation in general, there are variations in the scope of meaning of words between languages. In Arabic, collective nouns "can be treated as singular depending on their form, and they can be treated as plural depending on their meaning" such as in sa’ara and sa’aru’ respectively. So pluralization of collectives is possible in both languages though the range of collectives is greater in English. Using examples of collective nouns, this study tests a group of 20 college students in backtranslating and presents the results with analysis. The hypothesis is that "testees are going to use the item group as the equivalent for most of the collective nouns of English." The findings showed that "most of the students faced problems in finding the exact equivalents for some of the nouns." The grammatical mistakes showed that "Arabic is richer in its grammatical system than English." The article addresses an issue in translation theory that has hitherto received little attention. It makes a thorough exploration of the issue of backtranslating by means of a test on sets of collective nouns. The number of testees is not much of an issue because in back translating we are concerned not with the quantity but the quality of the translation and the semantic precision. The topic is a good illustration of some of the difficulties of translating