Food and Beverage Services Essay

FOOD & BEVERAGE SERVICE The Hotel Industry – Introduction Definition and Origin of the Hotel Industry otel is defined as â€Å"A place where a bonifide traveller can receive food and shelter, provided he is in a position to pay for it and is in a physically and mentally fit conditioned to be receive, â€Å"Hence, a Hotel must provide food and beverage, lodging to travellers on payment and has, in turn, the right to refuse if the traveller is drunk, disorderly, unkept, or not in a position to pay for the services offered. The most important function of a hotel is to provide Food and shelter to prospective guest. To provide food & shelter, there are number of departments or Ares, who all functions together round-the-clock inside hotel premises. All departments are broadly categorized in two parts: 1. OPERATIONAL DEPARTMENT (CORE DEPARTMENT): †¢ Front office (revenue center) †¢ Food & Beverage service (revenue center) †¢ House keeping (cost center) †¢ Food production (kitchen) (cost center) 2. ADMINISTRATIVE DEPARTMENT (NON-CORE DEPARTMENT) †¢ Maintenance department †¢ Account department †¢ Human resource department †¢ Electronic data processing department †¢ Communication department †¢ Security department †¢ Purchase department †¢ Stores. †¢ Sales & marketing department FOOD & BEVERAGE SERVICE FRONT OFFICE: The main function of the department is: †¢ To allot the room to the guest, called as check-in. †¢ To maintain the room records for reservation and allocation. †¢ To collect the room charges and other miscellaneous charges for various services used by guest during his/her stay at the hotel, at the time of departure of guest. Back Office †¢ Reservation desk: this section is used for taking booking for rooms. †¢ Telephone operator: this section is used for attending all phone calls land up in the hotel or for providing trunk dial facility to guest. †¢ Business center: this section is used for secretarial job of guest. Food & Beverage service department: The main function of this department is: †¢ To provide food & beverage facilities to the guest. †¢ To provide food & beverage for groups, conferences, meetings, theme parties etc. FOOD & BEVERAGE SERVICE HOUSEKEEPING DEPARTMENT The main function of this department is: †¢ To take care of the cleanliness of rooms, and the hotel building and its furniture and furnishings. †¢ To maintain the linen room for maintenance of room linen, restaurant’s linen etc. †¢ To maintain the gardening work of hotel. †¢ To maintain guest laundry facility for room guest staff laundry facility for staff of hotel. FOOD & BEVERAGE SERVICE MAINTENANCE DEPARTMENT The main functions of this department are: †¢ To maintain all the equipment s placed inside or related with the hotel. †¢ To be responsible for smooth supply of electricity, water, and smooth function of air conditioning unit. †¢ To be responsible for AMC of important and expensive equipments. †¢ To maintain all the furniture and fixtures of rooms and other area of hotel. ACCOUNT DEPARTMENT The main function of this department is: †¢ Preparation of budget and allocation of revenue and expenditure for various department †¢ Maintain all account related books as accordance to the government rules and regulations. †¢ Preparation of balance sheet of the company. †¢ Liaising with Govt. offices for tax and revenue related matters. †¢ Collection of revenue from guests, companies etc. †¢ Giving salaries to employees. †¢ To keep check on the food & beverage cost. †¢ To keep check on the purchase and sale of alcoholic beverages for the property. †¢ To keep the account orevenue generated and expenditure under various heads for each department. HUMAN RESOURCE DEPARTMENT The main function of this department is: †¢ Recruitment and selection of employee for hotel as per requirement. †¢ Training and development of employee †¢ Maintenance of attendance records, leave records etc. †¢ Maintenance of personal file for each employee with all details, for the purpose of periodically appraisal. FOOD & BEVERAGE SERVICE COMMUNICATION DEPARTMENT The main function of this department is: †¢ Maintenance of telephone connections for each room and other area of hotel. †¢ Maintenance of cable connections of televisions of rooms and other places of hotel. †¢ Maintenance of audio-visual equipments for conferences and parties. †¢ Maintenance of audio-visual equipments of the hotel. SECURITY DEPARTMENT The main function of this department is: †¢ To be responsible for safety and security of guests of hotel. †¢ To be responsible for safety of employee. †¢ To keep check on theft cases of hotel. †¢ To cooperate with staff for fire exit procedure. †¢ To keep record of received materials and dispatched materials of or for the property. †¢ To keep record of movement of fixed assets of property. †¢ To keep check on unauthorized entry of people. PURCHASE DEPARTMENT & STORES The main function of this department is: †¢ To purchase materials from the market as per requirement of various department of hotel. †¢ To purchase all types of equipments and materials for hotel. †¢ To liaison with different companies or vendor for supply of perishable or non-perishable goods. †¢ To liaison with different dealers for provision of non- vegetarian items (chicken, mutton, fish, beef, etc. ) †¢ To store all the purchased items properly as per basic rule (F. I. F. O. ). †¢ To issue the material to the user department of hotel after making proper record. †¢ To maintain the smooth flow of perishable and non-perishable goods for the department. SALES & MARKETING DEPARTMENT The main function of this department is: †¢ To sell the room nights and various conferences facilities to various clientele. †¢ To sell the room nights to individual guest for holiday purpose. †¢ To make the brand image of hotel in the market. †¢ To act as an agent for hotel and provide various information of changes and updating. FOOD & BEVERAGE SERVICE The different serviceareas are:- †¢ Restaurant †¢ Room Service department †¢ Banquet department †¢ Bar & lounge. †¢ Restaurants: this is also called as dinning room. Guest come inside the room. Order dishes as per choices and food is served to them. There are different types of restaurants: Coffee Shop A concept borrowed from the United States, distinguished by its quickservice. Food is pre-plate and the atmosphere informal. Table coverlayouts are less elaborate and have basic essentials only. Continental Restaurant The atmosphere is more sophisticated and caters for people who can eat at leisure. The accent is on good continental food and elaborate service. Specialty Restaurant The entire atmosphere and decor are geared to a particular type of foodor theme. Thus restaurants, which offer Chinese, Japanese, Indian cuisinewould be termed â€Å"specialty restaurants†. The service is based more orless on the style of the country from which the particular cuisine originates. Fast food joints The entire environment is characterized by high investment, high labor costs and vast customer throughput †¢ Room-Service: the department provides food & beverage service in the guest rooms †¢ Bar: this sub-department is responsible for service of Alcoholic beverage. This place are having special license to serve alcoholic beverage. †¢ Banquet: this sub-department is responsible for serving food & drinks to special groups having specific needs and demands. FOOD & BEVERAGE SERVICE The service of food and beverage may be carried out in many ways depending on a number of factors: †¢ The type of establishment †¢ The type of customer to be served †¢ The time available for the meal †¢ The turnover of customer expected †¢ The type of menu presented †¢ The cost of meal served †¢ The site of establishment Food & beverage service can be looked at from the customer’s point of view. Essentially, the customer enters a food service area, orders or selects his/ her choice and then is served (the customer may pay either at this point or later). Food and beverages are then consumed, following which the area is cleared. FOOD & BEVERAGE SERVICE Broadly we can categorize the service methods in five types: A. Table Service B. Assisted service C. Self- service D. Single point service specialized or in situ service A. TABLE SERVICE In this category, the guest enters in the area and is seated. Menu lists are given or displayed for orders. The orders are been taken by waiter/ess. Then the service is done a laid cover on the table. Following are the type of service come under this category: English Service: Often referred to as the â€Å"Host Service† because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter. French Services: It is a very personalized service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves. Silver Service: The table is set for hors d’oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself, which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing. American/Plate Service: The American service is a pre-plated service, which means that the food is served into the guest’s plate in the kitchen itself and brought to the guest. The kitchen predetermines the portion and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast. Russian Service: An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display and presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter. Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the tableside in the restaurant. The cooking is done on a gueridon trolley, which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambe and prepare the food with showmanship. The waiter has to have considerable dexterity and skill. Snack-bar Service: Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board. B. ASSISTED SERVICE In this type of category, the guest enters in the dining area and assisted himself for getting the food, either from buffet counter or he may get served partly at table by waiter/ess and the extra need to be collected from counter by himself. Consumption may be done on either at table, standing or in lounge area/ banquet hall. Buffet Service: A self-service, where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him. For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest may serve himself at the buffet table and return to eat at the guest table laid out. The waiter may serve a few courses like the appetizer and soup at the table. C. SELF SERVICE In this type of service, the guest enters in the dinning area, selects his own tray or from the food counter and carries food by himself to his seating place. D. SINGLE POINT SERVICE In this category, the guest orders, pay for his orders and get served at single point. There may be may not be any dinning area or seat-outs. The different types are: Take Away: Customer orders and is served from single point, at counter, hatch or snack stand; customer consumes off the premises. Food Court: series of autonomous counters where customers may either order and eat or buy from a number of counters and eat in separate eating area, or take-away. E. SPECIALISED SERVICE In this category the guest is served at he place, which is not meant or designated for food & beverage service (i. e. guest rooms or any special area). Grill Room Service: In this form of service various meats are grilled in front of the guest. The meats may be displayed behind a glass partition or well decorated counter so that the guest can select his exact cut of meat. The food comes pre-plated. F&B SERVICE PERSONAL & THEIR ATTRIBUTES All types of catering establishments require a variety of staff positions in order to operate effectively and efficiently. The food and beverage service department usually has the largest staff. Able leadership and supervision is required to effectively direct the department and guide the staff. The personnel in the food and beverage service industry require practical knowledge of operations as even a small error can cause displeasure to the guest. Coordination of activities of all outlets is essential to provide the guest with quality service at all times. Teamwork is the watchword in any food and beverage service department. A dedicated and committed team, with able leadership, under ideal working conditions, helps in fulfilling the establishment’s ultimate goal of guest satisfaction. Food and Beverage Manager The food and beverage manager is the head of the food and beverage service department, and is responsible for its administrative and operational work. Food and Beverage Managers direct, plan and control all aspects of food and beverage services. Food and Beverage Managers require excellent sales and customer service skills, proven human resource management skills, and good communication and leadership skills. In general, food and beverage manager is responsible for: i) Budgeting The food and beverage manager is responsible for preparing the budget for the department. He should ensure that each outlet in the department achieves the estimated profit margins. ii) Compiling New Menus and Wine Lists In consultation with the chef, and based on the availability of ingredients and prevailing trends, the food and beverage manager should update and if necessary, compile new menus. New and updated wine lists should also be introduced regularly. iii) Quality Control The food and beverage manager should ensure quality control in terms of efficiency in all service areas, by ascertaining that the staffs are adequately trained in keepingwith the standards of the unit. iv) Manpower Development The food and beverage manager is responsible for recruitment, promotions, transfers and dismissals in the department. He should hold regular meetings with section heads, to ensure that both routine as well as projected activities of the department go on as planned. He must alsogive training, motivate and effectively control staff. Assistant Food and Beverage Manager The assistant food and beverage manager assists the food and beverage manager in running the department by being more involved in the actual day-to-day operations. This position exists only in large organisations. An assistant food and beverage manager’s job includes: i) Assisting section heads during busy periods. ii) Taking charge of an outlet, when an outlet manager is on leave. iii) Setting duty schedules for all the outlet managers and monitoring their performance. iv) Running the department independently in the absence of the food and beverage manager. Restaurant Manager Therestaurant manager’s job includes: i) Setting and monitoring the standards of service in the outlets. ii) Administrative duties such as setting duty charts, granting leave, monitoring staff positions, recommending staff promotions and handling issues relating to discipline. iii) Training the staff by conducting a daily briefing in the outlet. iv) Playing a vital role in public relations, meeting guests in the outlets and attending to guest complaints, if any. v) Formulating the sales and expenditure budget for the outlet. vi) Planning food festivals to increase the revenue and organizing advertisement campaign of the outlet along with the chef and the food and beverage manager. Room Service Manager The room service manager reports directly to the food and beverage manager and is responsible for the room service outlet. The room service manager checks that the service rendered to the guests conforms to the standards set by the hotel. He also monitors all operational aspects of the outlet such as service, billing, duty charts, leave and absenteeism, in addition to attending to guest complaints regarding food and service. The room service manager is also in charge of the sales and expenditure budget. The room service is most liable to have problems. The room service manager should ensure coordination among the room service order taker, the captain and the waiter. Bar Manager Bar Manager organises and controls a bar’s operations. A bar manager arranges the purchase and pricing of beverages according to budget; selects, trains and supervises bar staff; maintains records of stock levels and financial transactions; makes sure bar staff follow liquor laws and regulations; and checks on customer satisfaction and preferences. Banquet Manager The banquet manager supervises the banquet operations, sets up break-down service according to the standards established by the hotel. He co-ordinates the banquet service in conjunction with other departments involved and prepares weekly schedules for the banquet personnel. He supervises the work of the banquet sales assistants, who do the banquet bookings and the captains and waiters who perform the food and beverage service activities under his guidance. He is responsible for organising everything right down to the finest detail. The banquet manager projects the budget of the banquets,and works in close coordination with the chef in preparing menus. He is responsible for making an inventory of all the banquet equipment and maintaining a balance between revenue and expenditure. Other Staff Designations at Various Levels The following are the various designations with their job specifications in the food and beverage department. i) Senior Captain or Maitre d’ Hotel The senior captain has overall responsibility for operations. He prepares the duty charts in consultation with the outlet manager. ii) Reception Head Waiter. This staff member is responsible for accepting any booking and for keeping the booking diary up-to-date. He / she will reserve tables and allocate these reservations to particular stations. iii) Captain / Chef de Rang This position exists in large restaurants, as well as in the food and beverage service department of all major hotels. The captain is basically a supervisor and is in charge of a particular section. A restaurant may be divided into sections called Sations, each consisting of 4 to 5 tables or 20 to 24 covers. A captain is responsible for the efficient performance of the staff in his station iv) Waiters / Commis de Rang / Server. The waiters serve the food and beverage ordered by a guest and is part of a team under a station captain. They should be able to perform the duties of a captain to a certain extent and be a substitute for the captain if he is busy or not on duty. They should; also be knowledgeable about all types of food and beverages, so that they can effectively take an order from a guest, execute the order and serve the correct dish with its appropriate garnish and accompaniment v) Trainee / Commis De Barraseur The trainees work closely with the waiters, fetching orders from the kitchen and the bar, and clearing the side station in a restaurant. vi) Wine Waiter / Sommelier Wine waiters have an important role to play in reputed establishments. Their job is to take orders for the service of wine and alcoholic beverages and serve them during the meal vii) Room Service Waiters / Chef D’etage Room service waiters work in the room service outlet, serving food and beverage to guests in their rooms. viii) Carver / Trancheur The carver is responsible for the carving trolley and the carving of joints at the table as required. The carver will plate up each portion with the appropriate accompaniment. ix) Floor Service Staff / Floor Waiter. The floor service staffs are often responsible for an entire floor in an establishment or, depending on the size of the establishment, a number of rooms or suites. Floor service of all meals and breakfast is offered either throughout the day or in a limited time depending on the size of the establishment. The floor service staff would normally work from a floor pantry or from a central kitchen with all food and drink reaching the appropriate floor and the required room by lift and in a heated trolley. x) Lounge staff / Chef de sale Lounge staff may deal with lounge service as a specific duty only in a first class establishment. The lounge staff is responsible for the service of morning coffee, afternoon teas, aperitifs and liqueurs before and after both lunch and dinner, and any coffee top ups required after meals. They would be responsible for setting up the lounge in the morning and maintaing its cleanliness and presentation throughout the day. FOOD & BEVERAGE SERVICE IMPORTANCE OF PERSONAL HYGIENE Hygiene involves care for the health of others and oneself. Waiters are involved in physical work, moving about, lifting trays. So look after your health; guard against leg or feet weakness; maintain good sight; and clean teeth and mouth. A balanced diet, fresh air, and suitable recreation help all. Service must be done in a clean way to protect guests against foodpoisoning or passages of disease. Dirt and dirty practices make dinning unpleasant as well as unsafe. Points to remember for maintaining of personal hygiene:A shower or bath should be taken daily. * Always use either deodorant or talcum powder. * Sufficient sleep (minimum 06 hours), and adequate healthy intake of food (more vegetable, less oil) and regular exercise will keep body healthy. * Always trim nails and keep hands clean. * Male should be clean-shaven with well-trimmed moustache. * Wear clean uniforms. * Daily wash your undergarments. Always wear clean undergarments. * Hair must at all times be clean and well groomed. * Always brush your teeth after eating breakfast, lunch, and dinner. * IF you are directly handling food, then follow these rules * Always wash your hands before touching food, and always after coming from toilet. * If you are suffering from any skin, nose, throat or stomach problem or trouble at work, tell your senior and don’t handle food. * Use waterproof dressings on cuts and sores. And remember to keep those dressings clean. * Be clean in yourself and in the clothes you wear. * Don’t smoke in a kitchen or dinning room. And never cough or sneeze over food. * Clean as you go in the kitchen, if anything get spilled, wipe it immediately. See that all utensils are kept clean. * Cover food, keep it clean, and serve it either cold or piping hot. when handling food, rather than your fingers. * Always keep the lid on a dustbin. * In restaurants, remember that clean, fully equipped, well-lit, and airy conditions are required for maintenance of hygiene. SERVICE EQUIPMENTS Food and beverage service equipment may be divided into glassware, chinaware and tableware which are further subdivided into flatware, cutlery and hollowware. GLASSWARE Glassware refers to glass and drinkware items besides tableware, such as dishes, cutlery and flatware, used to set a table for eating a meal. The term usually refers to the drinking vessels, unless the dinnerware is also made of glass. The choice of the right qulity glass is a vital element if the cocktail is to be invitingly presented and give satisfaction to the consumer. Well designed glassware combines elegance, strength and stability, and should be fine and smooth rimmed and of clear glass. CHINAWARE China is a term used for crockery whether bone china (expensive and fine), earthenware (opaque and cheaper) or vitrified (metallised). Most catering crockery used nowadays tends to be vitrified earthenware, which is very durable and haven been strengthened. Crockery is also usually given rolled edges to make it more chip resistant. Chinaware is made of silica, soda ash, and china clay, glazed to give a fine finish. Chinaware can be found in different colours and designs which are always coated with glaze. Chinaware is more resistant to heat than glassware. ed off carefully. TABLEWARE Tableware includes the dishes, glassware, cutlery, and flatware eating utensils (knives, forks, and spoons) used to set a table for eating a meal. The nature, variety, and number of objects varies from culture to culture, and may vary from meal to meal as well. Tableware may be categorised as follows: Flatware Flatware denotes all forms of spoon and fork. Flatware, especially that used by most people when they eat informally, is usually made of stainless steel. Cutlery Cutlery refers to knives and other cutting instruments. Holloware Holloware refers to table service items such as sugar bowls, creamers, coffee pots, teapots, soup tureens,or custard – based and Philadelphia – style.

Bathing an Infant and a Small Child

You may also choose a time of the day hen someone else Is with you to assist at least until you and your baby become more comfortable with the process. Free bath time of distractions no TV, loud music or phone interruptions this is not a time to update your Backbone. This will guarantee your focus is on only your infant and keeping them safe during their bath. I know that the first baths can be a memory you may want to capture on film, in this case make sure to have someone else to assist you by standing near and taking the photos.Remember things get easier with practice, bath time can be difficult at first your infant my hate the Idea of being stripped of their clothes and being placed In a tub of water but in time you will have confidence in yourself and you both will grow to enjoy bath time. In the first few months of life it may be easier to use the kitchen sink or an infant bath tub placed on the counter; you can use the large bath tub but until you are comfortable giving the ba th it maybe be awkward to kneel over the tub while hold your infant and washing them.If you do choose to use the bathroom tub using a bathing seat may make It easier. One last reminder NEVER leave your Infant unattended In the bath, not even for a second If you need to leave the tub area take your baby with you. Gather your supplies. These items should be gathered prior to starting to bathe your infant. Everything should be within an arm's reach to prevent you from having to stop, remove your baby and go fetch something just to have to reenter your little one in the water and start again.You bath items should include: A baby tub, or shallow basin to soak the infant in A small towel(washcloth) or sponge for washing Gentle liquid baby soap Monsoons and Johnson head to toe or lavender baby wash which works great to help soothe babies. ) A small plastic cup Two dry towels preferably one with a hood made for small children Clean clothes Clean diaper A warm blanket Baby lotion (optional) A bath thermometer (optional) Set up the areas. Lay out the towel without the hood on a flat surface in a warm place the counter, a changing table, on your bed or even the floor if it is warm enough and free of danger.Place the clean diaper, clothing, warm blanket and lotion if you choose to use beside the towel. This area will be where you bring your bathed baby to dry and dress after his or her bath. Now set up the bath location make sure your soap, washcloth and cup are all within your reach of the sink or baby tub. Prepare baby. The temperature should be about 92 degrees Fahrenheit. This is where a water thermometer comes in handy but is not necessary you can also use your inner wrists to feel the water. Lay out the hooded towel out near the bath. Get your baby ready to enter the bath.Make sure you have everything ready and in arm reach of the tub. And then Lay your baby on the hooded towel and strip him or her of all their clothes and remove the diaper and slowly lower your bab y into the water. Washing your infant. Before adding soap start with washing your babies face dip one corner of the washcloth in the warm water and wash one eye from the inner corner outward and then use another corner and repeat to wash the other eye. Make sure to use little to no pressure and if there are stunk on crusty spots dab then with the wet wash cloth to soften and they should wipe way do not scrub or use pressure.Wet the entire wash cloth and wash the rest of your baby's face, behind ears, and mouth and don't forget their neck where dripping milk likes to hide. After washing your baby's ace use a dime size amount of soap and begin by washing your baby's head if he or she has a lot of hair you can add the soap to your hands and rub it softly through their hair use the cup to rinse out the soap. If you infant doesn't have much hair or none at all you can add the soap to the washcloth and gently rub your baby's head and rinse with the cup. Always make sure to wash your infan t from head to toe.After the head is washed and rinsed move to your baby's tummy. You can wash around the umbilical cord if it's still in tacked and back. Thoroughly wash your child genital area f you have a little girl make sure to gently wash her folds if you have a boy make sure if he is uncircumcised to fold back the fore skin and clean well and if he is circumcised follow the instruction give to you by the doctor to cleaning the area each case is depended on how well your child takes to the procedure and how long it has taken your baby to heal from the procedure.Once the genital area is thoroughly clean wash your infants bottom, legs and toes. After your baby is washed. Rinse your baby of any remaining soap using the cup and warm water. Remove your infant from he water and lay him or her on the hooded towel and wrap them up and snuggle them keeping them close and warm while moving to the dry towel area you set up with his or her clothes and diaper. Drying and dressing.Remove yo ur infant from the wet towel to the new dry towel and pat your baby making sure to dry all their fold and not to rub them with the towel and simple Just pat away the moisture. Now would be the time to apply the lotion if you choose to, lotion helps assure to keep your baby skin moisturizer and soft but it is optional. After your baby is dry put on the diaper then dress in the clothes you have laid out. After your baby is dressed wrap them in the warm blanket and snuggle.Remember like all other new things you learn as a parent giving your infant a bath will become part of your normal routine and in time will become a fun and enjoyable for both you and baby. At first bath time may not be one of your baby's favorite times and them crying or even screaming is normal, removing their clothes getting the wet and chilled Just isn't pleasurable. But once you become comfortable with the step of bathing your baby it will get easier. Now enjoy snuggling your wonderful smelling little one!

Howard Gardner And His Theory Of Multiple Intelligences Education Essay

Howard Gardner, born on July 11th, 1943, is one of modern twenty-four hours ‘s greatest psychologists. ( Smith ) He was born in Scranton, Pennsylvania to parents who escaped from Germany because they were Jewish. ( Winner ) The holocaust was an influential factor in his life. ( Gardner ) Another great influence in his life is the decease of his brother Eric, although his parents seldom talked about the affair, it significantly impacted his thought and development. ( Smith ) In other words, his household and equal greatly shaped who he became today. ( Myers 118 ) He was a superb immature kid, who ended up traveling to Harvard University with a grade in Law but his involvement in psychological science and the societal scientific disciplines grew. ( Gardner ) Finally he developed his theory of Multiple Intelligence in 1983 in his book Frames of Mind: theory of multiple intelligences. ( Gardner ) During that clip period psychological science was progressively popular. For illustrat ion, a outstanding field during the 80 ‘s and 90 ‘s is cultural psychological science which assumes the thought that civilization and head are inseparable. ( â€Å" Cultural Psychology † ) Besides that clip period contained a batch of economic, societal and general alteration which makes his new thought more acceptable. More significantly the fact that he is American agencies that he grew up in a free thought society so he can take from what he learned and transforms it into what he believes is true so base on balls on his sentiments. Three other psychologists who influenced him greatly are Jean Piaget, Jerome Bruner and Nelson Goodman. ( Gardner 3 of 7 ) Jean Piaget who deals with the nature of cognition and how worlds can bit by bit to obtain it, make it, and utilize it. Besides, Jerome Bruner contributed to cognitive psychological science and cognitive acquisition theory in educational psychological science. Goodman dealt with inductive concluding based on human wont. ( Gardner 3 of 7 ) The three of them goes along with Gardner ‘s statement of how kids learn cognition. Besides their plants caused Gardner to go more interested in societal scientific discipline. Waldorf instruction developed in the early 1900s by Rudolf Steiner was similar to Gardner ‘s thoughts. ( Why Waldorf Works ) It was about incorporating practical, artistic and conceptual elements into larning. This instruction emphasizes imaginativeness and creativeness so that pupils can develop into free, morally responsible and incorporate persons. The first Waldorf School was opened in Germany in 1919 and now there are many schools get downing to utilize methods of Waldorf instruction. ( Why Waldorf Works ) Last an thought credited to be developed by Jerome Bruner in the 1960 ‘s is find larning which promoted custodies on tilting where scholars draw from his or her ain experience and anterior cognition. ( â€Å" Discovery Learning ( Bruner ) † ) So there were many factors that influenced his thought and that pushed him to develop his theory. His theory trades with how worlds have many different ways to larn and treat information. ( â€Å" Howard Gardner ‘s Multiple Intelligences theory † ) He believes that everyone has different degrees of intelligence in each class which is why some kids learn some things faster than others. Gardner believes that intelligence is normally defined by psychometries but it does non adequately describe people ‘s broad mixture of cognitive abilities. IQ trials can sometimes be taken excessively earnestly but it can non find future success ( Gardner 3 ) . Even college aptitude trials are â€Å" thinly cloaked intelligence trials. † ( Myer 432 ) For illustration a kid that takes longer to larn generation does non intend the kid is dense but that the kid is more intelligent in other countries. In the facet of instruction, Gardner wants to prioritise because he believes the cognition we learn is superficial, â€Å" a stat mi broad an inch deep † . ( Guignon ) He r ecognizes that â€Å" Students learn in ways that are identifiably typical † so he promotes more pupil centered as opposed to teacher centered larning which is a really practical thought. Harmonizing to Garner, there are 8 perchance 10 intelligences ; spacial, lingual, logical, bodily, musical, interpersonal, intrapersonal, and realistic. Spatial is the ability to visualise with the head ‘s oculus. ( Chapman ) Linguistic intelligence trades with words, spoken or written. These people learn best by reading, taking notes, listening to talks, and treatment. ( Chapman ) Logical-mathematical is about logic, abstractions, concluding, and Numberss, concluding capablenesss scientific thought and probe traditional constructs of â€Å" intelligence † or IQ. ( Chapman ) Bodily-kinesthetic is the control of one ‘s bodily gestures and the capacity to manage objects skilfully. Musical intelligence trades with sounds, beat, tones, and music sing, play musical instruments. ( Lane ) Interpersonal intelligence is about interaction with others. They are largely extraverts, characterized by their sensitiveness to others ‘ tempers, feelings, dispositions and motiv es and collaborate good with others. ( Lane ) Intrapersonal is the introverted and self-reflective capacities. Those people are introverted but good at decoding their ain feelings and motives. ( Lane ) Lastly is realistic who deals a batch with nature associating information to one ‘s natural milieus. The 9th intelligence is non to the full confirmed yet but it is experiential which is about contemplating phenomena or inquiries beyond centripetal informations. And eventually, the ten percent is moral intelligences covering with moralss and the value of life. ( Chapman ) His theory greatly changed the heads of many and started the development of more across-the-board schools. Traditionally, schools have highlighted the development of logical and lingual intelligence but many pupils do non larn good in that environment. ( Lane ) Gardner ‘s theory argues that pupils will be better served by a wider vision of instruction, wherein instructors use different methods to learn all pupils non merely the few that are intelligent logically or linguistically. ( Guignon ) Although, many instructors see the theory as simple common sense and some even say they already know that pupil learn in different ways, Gardner ‘s system has non been accepted by most faculty members instructions. ( Guignon ) Some schools nevertheless, have developed to better fit Gardner ‘s thoughts. For illustration, one of the most celebrated schools that implement Gardner ‘s theory is the New City School in St. Louis, Missouri. This school has been utilizing the theo ry since 1988 ( â€Å" Why New City School † ) There has been much unfavorable judgment for his theory though. Some say he uses the word intelligence in topographic point of ability. ( Gilman ) Others say that he has non settled on a individual definition of intelligence though he admits himself that he has no fixed definition. ( Gilman ) Last and most significantly, he has no empirical grounds for this theory. ( Smith ) In fact, some neurological research disproves his theory and his old plants has major defects. ( Smith ) Recently, the current No Child Left Behind act passed by the Bush disposal does non embrace his theory at all because the Act is about holding pupils all pass standardized trials while he wants to acquire rid of those trials in order to make out to every kid ‘s demands. ( â€Å" No Child Left Behind Act ( NCLB ) | ESEA † ) His theory affects us so much today because it relates to instruction ; Gardner goes into how schools merely teach superficial cognition significance schools teach a batch of everything but non in deepness into anything so some childs may stand out in one country but non the other. ( Gardner ) There is excessively much shoal cognition so he suggests that kids should larn and really understand constructs non merely larn for taking a trial. ( Smith ) If he obtains more support for his theory, the whole instruction system will hold to be changed. But his thought of an instruction system should work good because this will assist do the instruction system m ore just and embracing for all childs. Right now, some kids that may look like they are neglecting school but their failure is non because they are dense but because the manner topics are taught in school is non how he or she can grok and use. ( Gardner ) Even though Gardner ‘s theory is appealing, it will likely non work because there is no widespread support particularly from authorities. ( No Child Left Behind Act ( NCLB ) | ESEA ) Besides, single instructors particularly in lower classs have unconsciously adapted parts of his theories but because in higher classs there is more lecture manner instruction, his theory seldom applied to higher instruction. ( Guignon ) Furthermore there is so much contention over this theory because it keeps on altering and there is no cogent evidence which makes it difficult to wholly believe this theory. ( Smith ) Additionally, since Gardner is still alive, he can maintain on altering his theory and acquiring more grounds and support. ( Gardner ) Lastly, some schools have already adapted his theory such as the New metropolis school. This school published many books about implementing this theory in more schoolrooms such as the school ‘s instructors have produced two books for instructors, Observing Multiple Intelligences and Succeeding With Multiple Intelligences and the principal, Thomas Hoerr, has written Becoming a Multiple Intelligences School in add-on to many articles on the practical applications of the theory. ( â€Å" Multiple Intelligences Resources ) The school has besides hosted four conferences, each pulling over pedagogues from around the universe. ( â€Å" Why New City School † ) The school remains a valuable resource for instructors interested in put to deathing the theory in their ain schoolrooms. It is clear that Howard Gardner has had an of import impact on today ‘s psychological science universe and instruction. His continuity to â€Å" dispute an educational system that assumes that everyone can larn the same stuffs in the same manner † has decidedly made an impact in the universe as many schools have recognized the different ways kids learn. ( Lane ) Should his theory go more prevailing, who knows what out instruction system will be like in the hereafter.

Aspects of Psychology - Disease Process, Classification, and Essay

Aspects of Psychology - Disease Process, Classification, and Reimbursement Methods (U3IP&DB) - Essay Example ?unit record system,’ that is, keep a ‘unit record’ for each patient, with all records of the patients successive hospitalizations in the patients unit file. The record itself is usually organized in either the ‘traditional’ or the clinical record, the patients chart, or simply the chart.† This is one way to keep information that is necessary to treat a patient together and organized, and it is highly comprehensive. The unit record systems keeps details in chronological order, saves times, ensures up-to-date information, avoids multiple entries, is economical, and saves space. One common way of recording data is to use the Bradma data writing system, and â€Å"The Bradma card made of plastic contains the patients name, record No., address, year of birth, telephone number etc.† (Ramanand, Chandran, and Badrinath, 1982, pg. 1). The records contain referral letters, ophthalmology records, the case sheets, special specific medical record forms, admission records, discharge summaries, progress notes, operative orders, anaesthesia records, retina drawings, and graphic sheets. The records are filed according to a serial filing system. They are coded according to ICD-9CM and indexed according to the patients’ alpha index, patients’ number index, diagnostic index, and operation index (Ramanand, Chandran, and Badrinath, 1982). Hospital, patient and medical records: FAQs. (2008). New Jersey Hospital Association. Retrieved June 23, 2008, from http://209.85.215.104/search?q=cache:OobispXxTRkJ:www.njha.com/librarysection/faq.aspx+%22unit+record+system%22+medical&hl=en&ct=clnk&cd=4&gl=us Ramanand, B.C.; A. Chandran; and S.S. Badrinath. (1982). Medical records in specialty hospitals. Indian Journal of Ophthalmology. Retrieved June 23, 2008, from http://www.ijo.in/article.asp?issn=0301-4738;year=1982;volume=30;issue=4;spage=363;epage=365;aulast=Bhat These types of records are organized according to information that has been documented, and are the

Small Business Government Contracts Essay Example | Topics and Well Written Essays - 1750 words

Small Business Government Contracts - Essay Example According to the U.S government, a small business is considered independent in its operations. In most cases, either the income generated or number of employees employed within the company determines the size of companies depending on the type of business the company is in; for instance, a service or production business respectively (Knerly, 2007). Small businesses tend to have privileged access to government contracts. A number of government bodies have been established to help the small businesses to manage contracts and enhance their networking. For example, the National Contract Management Association, Procurement Technical Assistance Centers, as well as the National Center for Small Business Information. To access government contracts, a small business is usually required to meet a number of conditions. There should be popular possession by people disadvantaged communally as well as economically (Knerly, 2007). The federal contracts target people with difficulties in relation to their race, ethnicity, as well as cultural bigotry, groups such as; Hispanic Americans, black Americans, and the Americans with Asian-Pacific descendent are some of the groups that can easily access government contracts. Prior to contracting with the government, establishing a small business requires registration with the federal government. ... Subsequently, the registered business now seeks financial opportunities that will enable it to operate effectively. The federal government provides a number of opportunities for this. For instance, there are opportunities for sub-contracting, federal grants, as well as partnering with other businesses (Knerly, 2007). Differences between the Cost Estimating Relationship (CER) method and the Engineered Cost Estimate Method Knerly (2007) acknowledges that contract pricing is a vital area for small businesses. In most cases, the government first verifies the overall cost of the business before issuing the contracts. This process usually tends to take a long time and thus, it is vital for the business to ensure that it can manage its daily operations. Small businesses can use various techniques to determine the cost of a contract. Among them is Cost Estimating Relationship (CER) technique and the Engineered Cost Estimate technique. The CER method denotes the use of set up relationships be tween independent variables to approximate a cost or price; for instance, using CER to identify the overall cost of production. The technique of approximating the rapport between independent variables and contract cost follows varied processes. First, the business or individual should clearly distinguish the dependent and independent variables they seek to determine. Second is seeking expert advice on the type of business one seeks to start. In this case, assessing the way other businesses have utilized robots in their production. By doing so using CER, a business is able to generate relevant information. Next is to establish the potency between the variables. In estimating the cost of production using CER, the connection linking the dependent to independent

Feasibility Report of Licensing Agreement between Alarmz Ltd Essay

Feasibility Report of Licensing Agreement between Alarmz Ltd. (Britain) and Rio Inc. (Brazil) - Essay Example Alarmz Ltd plans to enter into a licensing agreement with a Brazilian company Rio Inc. for the purpose of manufacturing and distributing a new tamper – proof vehicle alarm. This report aims to explore the possible issues related to this licensing agreement. Issues Related to Licensing Agreement with a Brazilian Company A licensing agreement involves a number of issues that a British company needs to consider before finalizing the deal with a Brazilian Company. Prominent issues are: 1) Government Permissions A licensing agreement with a foreign company for manufacturing and distribution of a product requires initial permissions from the relevant government (Stamicarbon 2011). These permissions will authorize the licensing agreement and allow Alarmz Ltd. to transfer its technology to Rio Inc. for a definite consideration. 2) Cultural Differences Both of the participants in this licensing agreement have different cultures. These culture poses great challenges to the effective exe cution of the licensing agreement in its true spirit. 3) Legal Support and Protection Legal protection acts as a corner stone for a business. In the instance where legal protection is weak or unavailable, the business survival can be at high stakes. Therefore it is important to ensure that the protections available to Alarmz Ltd in Britain are also available in Brazil. Intellectual property protection is of greatest importance. Therefore, it is important to understand the protection that is provided to the intellectual property, the types that are protected and time taken to register the rights. 4) Employment and Labor Laws Differences The economy of a country keeps on fluctuating. The employment laws are also affected considerably (StartupOverseas 2011). Therefore, there is a risk of strike by labor unions against any government measure or legal changes. As a result of which Alarmz Ltd will have to suffer in terms of the license royalties which will be considerably varied. 5) Custo ms and Tariffs, Excise Duties and other Taxes The customs, tariffs, excise duties and other taxes define the scope of government intervention in a particular industry. In case Brazilian government has imposed higher taxes to discourage certain practices, it might affect the license agreement execution significantly. 6) Competition and Economic Barriers The existing competition in the established market can pose great challenges to Rio Inc. to undertake the license agreement successfully and make a profit. The old market players have a marked share of the market based on their hard earned goodwill and reputation. The customers recognize, accept and value the products of the established brand names in the country. They doubt any new entrants with a zero-track record of activities in their own country. When Rio Inc. will start the business of manufacturing and distribution of vehicle alarm in Brazil under the trademark of Alarmz Ltd, it may have to face problems in

Karl Marx on Labor Essay Example | Topics and Well Written Essays - 750 words

Karl Marx on Labor - Essay Example Marx therefore, was primarily concerned with the way in which people are related to the ‘means of production’ (Morrison 44) which embodies anything that people use in order to survive; in other words anything that provides the means by which man can â€Å"obtain livelihoods, produce income and acquire needs† (Morrison 44), such as tools, raw materials, employment that provides monetary rewards and land that provides food, drink and fuel. Further to Marx’s concept of means of production is that a person’s relationship to it, ascertains their position in society, their class (Ebeling 9). One class however, according to Marx has owned and controlled the means of production all through history; thus society is divided into classes based on economic status, with the owners of the means of production becoming the ruling class. His theory therefore, posits that the forces of production are conveyed through social relationships that are autonomous of individ ual purpose or will. Marx called the ruling class the bourgeois society and defined them as those who live on the profits of the labour of others; the important point here is that for Marx, the possession of money does not in itself define bourgeoisie but by the fact that the money is increased by the employment and exploitation of other people’s labour . ... For Marx, the social relationship is not only exploitative but is also contradictory, wherein the concerns of each party are opposed to each other (Quigley 3). He further argued that such a class system then was typified by dispute and class struggles (Giddens & Held 151) focussed on elements that encourage divides and disparities. In fact for Marx, every aspect of society is based on such factors; government, family, institutions and religion all help to promote and justify advantage and control for some at the detriment of others. His theories of conflict and power propose that capitalism manipulates the market and becomes more and more powerful, and that they endeavour to dominate not only the financial systems via means of production but also the political policies and government (Smith and Rickett 952). It is the ideologies of the ruling class that prevail within a capitalist regime and therefore the workers or proletariat are seen merely as an object of commodity (Quigley 2) an d simply a means to an end; in other words, profit for the ruling class. The proletariat, with no choice or control over production or distribution of the products they produce is therefore, according to Marx, disconnected from that which they manufacture and work on and they are only able to receive a small wage for that labour; thus what they produce does not belong to them in any way (Quigley 2). This separation from the product the workers produce is what Marx calls alienation of labour. Marx noted four aspects of alienation in terms of labour, the first of which is separation of the worker from the product they produce; these products within

Anything that expresses my belief system Essay Example | Topics and Well Written Essays - 500 words

Anything that expresses my belief system - Essay Example No doubt everyone would think that is the most inhuman thing to a person. Why then do some people think abortion should be a human right when it is clear that it contravenes the moral pillars of our society? Many people thin that abortion is a fundamental human right that should be observed. I was one ardent support of abortion until my interaction with Juliet, a pro-life activist, who is now a good friend of mine. It was around 10 a.m. on a Saturday when I and my friend Rose set for an appointment with a doctor who was to perform an abortion for Rose. As we were travelling to the hospital, which was far off our residential area for fear of meeting people who knew us, I kept mulling over many things. What if this unborn child could be the future president of this country? What if the procedure goes wrong and Rose would never have another baby? What if our parents had done the same thing, would we be there today? The questions kept flooding my mind, but I would not confront my friend to stop what she had planned for an entire fortnight. As we sat patiently waiting for our turn with the doctor, a young beautiful lady approached us. She seemed to have known what service we were seeking. â€Å"My dear sister, abortion is not the best thing to do. Imagine if your mother had done the same thing to you, where would you be? It is ungodly and violates the child’s right to life†. These words keep ringing on my mind every moment I hear the word â€Å"abortion†. Despite all her attempts to woo Rose from aborting her baby, she insisted. Unfortunately, things never went well and Rose later succumbed from some complication she developed after procuring the abortion. Her inhumane behavior as Juliet put it turned against her. Kant morality emphasizes reason, duty and good will (Hill 20). Kant argues that we should pursue moral perfection. In many societies, moral values hold that murder is wrong. This universal agreement is what Kant refers

New Deal Essay Example | Topics and Well Written Essays - 1250 words

New Deal - Essay Example They could either develop programs from the bottom-up by federally generated job creation and welfare benefits thus forming social partnership with racial minorities and the working class including labor unions or they could give businesses freedom to correct the economy itself by expansion thus creating more jobs which would pump money back into the economy. Contrary to popular historic perceptions, the country was hardly moving in a socialist direction.   The New Deal represented the prevailing capitalist societal structure culture as, for an example, its policy continued the division between what was considered the worthy poor, mostly widows and their children and the ‘unworthy’ poor, which included just about anyone else, who were disregarded. The First New Deal (1933 to1934) decidedly orientated governmental policies toward big business.   The Second New Deal which began in 1935 was less pro-business in position, but in practice continued to support top-down economic growth.   Later in this stage of reform, the government increased its focus on antitrust enforcement and stronger regulations on business regulation but ultimately, big business maintained influence over essential decisions concerning investment, pricing and production. In addition, the government assisted industry by limiting competition. Rather than attempt to regulate businesses, New Deal advocates wanted to greatly increase the size and control of the government so that it could act as a counterbalance to private sector industries (Yantek, n.d.). When Roosevelt took office; the government was fairly simple in design with functions primarily limited to the necessities of administration. Afterwards, it was altered into a multifaceted agency controlling business and intruding into citizen’s liberties. â€Å"It is no exaggeration to say that he took the

International Human Rights from a Legal Perspective Essay

International Human Rights from a Legal Perspective - Essay Example It is important to understand that the significance of right of self-determination is based on provision for right of choice, such that the outcome of a people's choice should not affect the existence of the right to make a choice. In actual, the approach and policies of government towards its citizens of the nation can be often judged by the possible outcome of an exercise of right of self-determination. More often it is observed that the government is flexible enough to provide its people with the cultural autonomy, however political autonomy is controlled, and in many of the cases the government is reluctant to provide the right of self-determination to its citizens, the government shares a conservative approach towards the right of self-determination. Therefore the nation's claim of autonomy and independence are rejected and avoided by the states. (Department of International Affairs. Self-Determination Conference Examines Implementation of Self-Determination by United Nations Me chanisms. United Nations. 2001). In the International law, enough provisions has been included and amended to ensure political and social justice to the people, by providing them with the right of self-determination. ... The different interpretations of right of self-determination include degree of political, cultural and economic autonomy; the right to live on and manage a people's traditional lands free of external interference and incursion is the essential aim of a struggle for self-determination. The primary article of charter of United Nation emphasized over the importance and significance of self-determination. It was welcomed and practiced by different political figures including Woodrow Wilson, and Lenin. The provision of right of self-determination guided the Europeans during the period of World War I. The 1941's Atlantic Charter and Dumbarton Oaks proposals stressed over the application of right of self-determination, and later these charters and proposals turned the basis of United Nations charter. (International Court of Justice. The Question of Self-Determination: The Cases of East Timor, Tibet and Western Sahara. United Nations. 2001). The World Organization has stressed over the universal recognition of the principle as requisite for ensuring and sustaining friendly relations and peace among states. It is recognized as a right of all peoples in the first article common to the International Covenant on Civil and Political Rights and the International Covenant on Economic, Social and Cultural Rights which both entered into force in 1976. The first paragraph of the Article provides, 'All peoples have the right to self-determination. By virtue of that right they freely determine their political status and freely pursue their economic, social and cultural development'. (Pomerance, Michla Pomerance. Self-Determination in Law and

Mistakes in Business Start-Up Research Proposal

Mistakes in Business Start-Up - Research Proposal Example   In my case, I shunned the idea of daily record keeping, and at times I found myself having put no record of a day’s job. According to Pinson & Jinnet (2006), record keeping can be described as the backbone of the operation of any kind of business, no matter how minute the profits may seem. At one moment in my business, I found myself keeping substandard records that at times were recorded at the back of several exercise books in my office. In the long run, I could barely make out what records were of what date and which attendant did what. During the Christmas season when the sales were too high, it became exceedingly overwhelming for me to deal with the numerous clients getting into the store for new bicycles or even spare parts. It is almost obvious to indicate that my store incurred huge losses which took place as a result of double sales, and improper calculations whilst making sales. Pinson & Jinnet (2006) indicate that with proper record keeping, the entrepreneurs are able to develop a sense of accomplishment in their work, unlike entrepreneurs who do not keep records. With the feeling of having let things run on their own, has been recorded to be suicidal for businesses. In the case of businesses selling products of high demand like in the case of my business during the Christmas period, with many caregivers in need of presents for the festivity, I held the opinion that I did not manage the business right from the onset.

Quality Control Department Essay Example for Free

Quality Control Department Essay In an attempt to cut costs in the Quality Control Department of XYZ Deli, it is important to first identify the costs to determine which aspects of the company’s quality control process can be eliminated, if any at all. Quality control costs can be divided into three different classifications. These classifications are prevention costs, appraisal costs and failure costs (Stevenson, 2008). Prevention costs are costs generated in the process of impeding product mistakes or flaws in order to supply customers with XYZ Deli brand quality products or to improve current products. Prevention costs are the most indispensable of the quality control costs. It is less expensive and much less difficult to repair a flaw or defect before the product reaches the customer. Prevention costs include not only planning and administrative procedure costs, but also education/training and increased equipment maintenance costs. It is important that all employees are trained accurately throughout the quality control process in order to produce XYZ Deli quality products and to ensure a decline in the possibility of erroneous design and productivity (Stevenson, 2008). Possible tradeoffs for this cost would be if employees are not trained properly, ensuring the job is being done correctly; may result in the production of unsatisfactory product. This could potentially create loss of sales or opportunity costs because the products are being poorly produced. However, increasing the time spent training employees could delay the production process. This would also create opportunity costs because the product would take longer to get  to the customer. While prevention costs are most vital, appraisal costs are necessary to ensure customers are being provided with the high quality products expected from the XYZ Deli brand. This would include costs of inspection of products to determine if product standards and parameters are being met, as well as to detect any product flaws. An example of appraisal costs is inspection costs. Inspection costs are incurred during the quality testing process. This includes the cost of the inspection facility and inspector auditor salaries, as well as any materials, appliances or tools used to test XYZ Deli brand products (Stevenson, 2008). A potential tradeoff to not inspecting product could also allow defective product to reach the customer, creating opportunity costs. Poorly produced products will not be well received. At any rate, the tradeoff for properly inspecting all the product being produced could set back the time it takes for the product to reach the market; also creating opportunity costs. Finally, failure costs are generated when components of the product or the product itself is faulty. Failure costs can be either internal or external. Internal failures are those detected in one of the production phases; before the product reaches the customer. There are numerous issues that contribute to an internal failure; such issues include: faulty materials received, improper handling of material, defective equipment, and improper use of equipment. Examples of internal failure costs are loss of production time, worthless material and the cost of regenerating previous work and/or the rebuilding of the product, as well as the cost of inspecting the reworked product. Other examples of internal failures include possible damage to equipment; possible safety issues causing employee injuries. External failures are failures that are identified after the customer has received the product. Such issues are not discovered during production or inspection process. These costs are much more expensive and much more difficult to correct because the product has already reached the consumer. Examples of a failure costs include managing customer complaints, accountability and possible litigation. Overseeing warranty issues, providing replacements and payments are also examples of failure costs. An  important failure costs to avoid is the loss of customer loyalty (Stevenson, 2008). Not only does XYZ Deli want to recruit new customers, it is important to retain current valued customers. Not finding a way to take care of the consumer may give the company a poor reputation, creating more opportunity costs. While each of these costs is expensive, they are necessary in maintaining the reputation of a growing company, such as XYZ Deli. Prevention appraisal costs are the preferable way to disperse funds because they prevent failure costs. Failure costs are much more expensive for the company, not only in terms of money, but also in terms of the company’s reputation, good will and the ability to retain current valued customers. If XYZ Deli spends the time and money on the appropriate such as ensuring proper training in production and inspection, the company will save money in the future. References Stevenson, W. (2008). Operations management (10th ed.). New York: McGraw-Hill ISBN-13: 978-0-07-337784-1.

Everyday Use, Alice Walker | Character Analysis

Everyday Use, Alice Walker | Character Analysis In the short story Everyday Use, Alice Walker crafts the character of the three main characters in a clever way. This was very important as it is the three characters, Dee, Maggie and Mama who made the story to be as powerful as it is. The three main three characters are used very well by walker to pass the underlying concepts of the story. Dee and Maggie are the two daughters of mama and this paper is going to analyze their character differences. Starting with the first paragraph of the short story, Alice Walker builds a powerful image of Dee. At first she seems to be a very shallow character. However, this changes as the story develops and she becomes more and more complex. Blessed with both beauty and brains, Dee immerges as a girl who is still struggling with her heritage and identity. She is a flat character, who many think is selfish and arrogant. Through her eyes, one can very notice her narcissistic and egoistic nature. She is depicted as a fairly-skinned black girl who thinks that she is better than everybody else because she has a slim waist, good air and educated. In contrast to Dee bad character, Walker builds Maggie as a person with good character. She is the guardian of history and the culture of her people. The two girls and their mother with their different characters serve as artistic representations of a range of aspects of African Americans heritage and culture. In addition to this, they are the readers crea tive guide to comprehending the identity struggles faced by the African Americans during this time. As stated above, Dee is portrayed as an egoistic and a selfish person with a superficial understanding of her own heritage and culture. She epitomizes the misguidance and confusion of young black Americans in the late 1960s and 1970s. This type of character is evident in her exchanges with her sister and mother. Dee she considers herself as sophisticated, and more than the abased quality of the lives led by her sister and mother. She courageous and makes her feelings clear by attempting to take the quilts that her mother had promised to Maggie. She says that in actual sense her sister Maggie cannot appreciate those quilts as she would probably be old fashioned to put them to everyday use. She erroneously believes that by using these quilts for other purposes other than their original intended purposes, she would be respecting and preserving her heritage. However, this is not the case as her desire to put the quilts on display can be interpreting to being the same as white capitalist cashing in on ethnic artworks. Not only is she in compliance to the most evil of western ideals, but she is also disrespecting and rejecting her own cultural heritage, all under the pretenses of protecting it. It is in this perspective that Dee can be described as the embodiment of the efforts of a unifying identity, for the reason that she has not yet come to comprehend her place in the community as both an American and an African. In great contrast with the personality of Dee, Maggie is portrayed as a good-hearted and a simplistic person. These personalities add a different dimension to the short story. She comes out to be a more likable character that is a more likely bearer of tradition and her culture sacredness and preserves its heritage more than her educated and brighter sister. Maggie is a bright girl who truly comprehends the true value and meaning of heritage. As her sister Dee affirms, Maggie is backward and unsophisticated to put the quilts promised to her by her mother to everyday use. However, what her sister Dee does not make out is that in doing so Maggie would be preserving the ancestral meaning and importance of the family quilts and this is what is important. Alice Walker strengthens the cultural importance of Maggies personality when she firmly does not allow Dee to have her way. She hugs Maggie close to her, drags her to one room. She goes on to snatch the quilts from Dee and then dumps the m on Maggies lap. This clearly shows that Maggie with support of her mother wants to uphold and preserve a lasting relationship and connection with her heritage. She represents a large number of African Americans who value their heritage and they would love the idea of passing on that heritage to their off springs without diminution between generations. A lot of other things can be said about Alice Walkers Everyday Use. this is a very compelling short story, full of meaning and symbolism. However, as this paper has already discussed, it is the contrasting and the unique characteristics of the main characters that give the story its power. Without Dee for example, the readers would not be in a position to understand the identity struggles that was going on during this time. On the other hand, without Maggie no one would understand the important and commitment that some members of the African Americans had in preserving their heritage and culture. Essay-2 Deceit in Much Ado about Nothing Deceit is useful despite its negative connotation. This is seen in the application of deceit in Shakespeares play, Much Ado about Nothing. In the play there are various instances in which deceit is used either to perpetrate positive or negative motives. Deception is widely used positively by some characters to help other people cope up and succeed in their social way of life. The use of deceit as a theme in Much Ado About Nothing is instrumental in the development of the plot. Deceit as a style helps the characters to achieve their intended goals and motives. These motives are both destructive and constructive, pointing at the positive and negative use of deceit by the characters. Throughout the play, deceit has been used severally by many characters for different motives and intentions. Benedick and Beatrice who in their own inward feelings secretly love each other but use deceit of verbal insults to outwardly show that they do not love each other. This way, deceit has been used by characters to advance and fulfill their personal interests. In addition, Benedick and Beatrice are blindly deceived by Claudio and Hero into believing that each one loves the other. In this way, they are caught into prey by Claudios and Heros deceit which finally makes them fall into love and thereafter get married. Through these incidences it is clear that deceit is good in certain incidences because Claudios and Heros deceit finally united Benedick and Beatrice into a happy marriage. Shakespeare has utilized a combination of sarcasm, pretense, vile humor, envy and counterfeiting to bring out his theme of deception. Benedict and Beatrice secretly admire each other but engage in open showdowns against each other in attempt to hide their feelings. They are trapped in a web of self-deception when they hurl insults at each other, yet privately hoping that the other will notice their true feelings of affection. This only makes the wedge between them to broaden. In trying to outdo each other in wit, they lose the very thing they desire from each other-love. This is typical of what todays society recommends to women that in order to be seen as expensive by the men, they need to put up a tough face and not immediately accept any offer of a relationship. Many of them end up losing the very person they admired to a woman who is less snooty. At the same time deceit has been used for evil and hidden personal motives as evidenced through actions of the troublesome Don John. Don John had an inward revengeful motive against his brother Don Pedro for a military action defeat. While Don John tries to accomplish his revenge against his brother Don Pedro, he merely lies to Claudio that his brother Don Pedro is having an affair with his lover Hero. This is something which angered Claudio very much. Here, deceit has been used mainly for evil and personal hidden motives. In addition, deceit is evident when Don John through his actions of planning an evil scheme with Borachio and Heros servant Margaret. They secretly scheme to disrupt the already planned wedding between Claudio and Hero on the eve of their wedding day through the dressing mannerism of Margaret in Heros dressing. This plan eventually led to Claudio insulting her innocent love Hero of being an infidel which subsequently disrupted their wedding. Here, deceit has been e villy used for fulfilling the ill motives and desires of characters. When the brothers Don Jon and Don Pedro go to visit their relatives in Messina, Don Jon expresses remorse to the citys governor Leonato, for setting ambush against his brother in war. However, the truth of the matter is that Don Jon is very bitter against Don Pedro for beating him in war, and has a revenge mission in place against his brother (Shakespeare). He deceives his brother, at least outwardly, that everything is okay, whereas his heart is in turmoil. This symbolizes although to the extreme, the sibling rivalry that is common among many families today. Due to jealousy, Don Jon devices a wicked plan against Claudio. First, he tries to convince Claudio that his lover Hero, is actually in love with Don Pedro. When he fails, he tries to foil plans of their marriage by accusing Hero of Adultery. By using deceit, he uses his friend Borachio to get his innocent lover Margaret dressed up in Heros attire and then act as if it were Hero herself flirting with Borachio. The negative result is that Claudio detests Hero, calling her an adulterer. Marriages today go through similar challenges, with the threat of infidelity being central. In addition, Leonato and his allies use deceit of false death of his daughter Hero as a punishment of Claudios denial and rejection of marrying her. Leonato and his friends used this deceitful trick in order to trigger feelings of guilt on Claudio of his deeds which led to death of an innocent girl. The overall motive of Leonato was to win favors from Claudio in order to make him abide by whatever he told him. This is an evil way in which deceit has been used for personal hidden agendas diverse from the reality. Much Ado About Nothing is characterized by excessive use of deceit to pass across its message. Deceit has been widely used by various characters in the play for satisfying their interests and motives. Many of the instances of deceit have involved its application to achieve selfish and ill motives. At the same time the way deceit has been useful in turning other peoples social lives like in marriage points at its usefulness. As illustrated in Shakespeares work deception and manipulation can be used by its players to attain both positive and negative ends.

Project Management Specification of Services

Project Management Specification of Services Establishment Establish a Project Control Group (PCG) comprising of: A representative of the Principal (BOT Representative); A representative of the Project Manager; The design team leader (to be appointed), by invitation of the BOT Representative or Project Manager; and The Quantity Surveyor (to be appointed), by invitation of the BOT Representative or Project Manager. Assist the BOT Representative with procuring consultants as required, including short listing, interviews, evaluation, recommendations and confirmations of appointments. The Project Manager will set up a management structure to: Define responsibilities; Establish lines of communication and reporting; Deal with authorisation procedures between the Project Manager and the BOT Representative; Work with the design team to define the stages in the design process and, at various stages, seek input from the BOT Representative; and Organise the Quantity Surveyor to undertake a budget review. The Project Manager will attend and minute regular meetings, including PCG meetings, identifying actions and responsibilities as necessary. Set up systems to monitor performance parameters such as time, cost and standard required by the BOT Representative. Research all relevant records. Visit and review the existing site conditions and the proposed location of the new Building. Meet with the BOT Representative to discuss the scope of work proposed. Prepare a project brief for both the overall site development and the specific development requirements in consultation with the design team. Finalise the brief with the design team (including confirmed budgets) and obtain BOT Representative approval. Prepare a preliminary development programme identifying key milestones and completion dates. Manage compliance by the design team, Quantity Surveyor and any other consultants engaged on the Principals behalf, with the terms of their respective contracts with the Principal, and supervise performance of their duties pursuant to such contracts. Concept design Prepare a site development plan with the design team. Obtain endorsement of site development plan from the BOT Representative including proposed site for the Buildings. Develop concept plans for the Buildings. Ensure an initial cost check is undertaken after the design team has completed the initial concept plans, ensuring that the total budget for the Contract Works is not exceeded. If such reviews indicate potential budget overruns, remedial steps will be taken to amend the design to bring it within the budget requirements. All other duties as required to successfully manage the concept design phase. Develop design Ongoing duties as above. Check that the design develops in accordance with the requirements of the BOT Representatives brief and in accordance with the relevant codes of practice and statutory requirements. Check that the design develops within the budget requirements. Co-ordinate the submission of the design, in stages, to the BOT Representative and obtain their approval. Ensure that sufficient information is made available to allow the BOT Representative to make informed decisions, including preparing and co-ordinating option appraisals, peer reviews as necessary. Advise the BOT Representative if the design development will not be to the standard required by the BOT Representative and that adjustments will be required. Other duties as are required to successfully manage the developed design and resource consent documentation phase. Building consent Ongoing duties as above. Oversee and ensure delivery of all necessary consents by the design team. Lodge the Building Consent application on behalf of the BOT Representative once the documentation has been completed and approved. Liaise with statutory bodies on behalf of the BOT Representative where they are required to carry out work on the project. Other duties as required to successfully manage the consents and tender documentation phase. Working drawings and contract documents Ongoing duties as above. Manage the design process so that the contract documentation scope aligns with the cost plan. Liaise with the design team and provide comment on samples and prototypes in consultation with the BOT Representative to ensure all economies can be maintained while ensuring a quality end product. Ensure a full cost check is undertaken after full working drawings have been completed. Liaise with the BOT Representative regarding the preparation of the conditions of contract and contract documents. Advise and assist the BOT Representative in specifying their requirements in regard to obtaining the operating and maintenance manuals. Procurement Ongoing duties as above. Evaluate and advise on procurement options to best deliver the Contract Works within the agreed project objectives. Co-ordinate the input of the PCG in the preparation of lists of suitable contractors from which to invite tenders. Invite Expressions of Interest from contractors, evaluate in accordance with BOT Representative agreed criteria to recommend preferred selected tender list. Ensure that the advertisements for tenderers are correctly placed (if required). Assist the BOT Representative with tender evaluations as required and conduct interviews. Oversee the preparation of tender documents by the consultants and if necessary revise the tender documents to suit. Ensure tender documents require Contractor compliance with all applicable Ministry of Education standards. Invite tenders on behalf of the BOT Representative. Arrange for the direct placement of early offers for long lead in items where necessary and arrange for their subsequent novation if appropriate. Review with the design team any alternative proposals put forward by the contractors and make appropriate recommendations to the BOT Representative. Monitor and adjust the scope of work after tenders are received and instigate appropriate action in the event that the tenders exceed the budgets for particular elements. Monitor the procurement process against the programme and instigate appropriate action to manage the project within the overall budget in the event that the tenders exceed budgets for particular elements. Assist with the appointment of the main contractor (if required). Prepare tender reports and recommendations to the PCG for recommendation to the BOT Representative. All other duties as required to successfully manage the procurement phase. Construction Ongoing duties as above. Prepare and keep updated a master project programme. Monitor the master project programme against contractors progress, and review progress at the regular site meetings. Where delays are signalled, take recovery action as appropriate. Prepare a programme for the construction stage of the project in accordance with the BOT Representative requirements. Advise the BOT Representative regarding insurance obligations on the contracted parties and ensure that such insurances are put in place. Receive monthly reports from the design team confirming the status of Request for Information, notice to contractors and site instruction issues. If required, report these to the BOT Representative. Advise the BOT Representative regarding any statutory responsibilities particularly with regard to health, safety and environmental issues, and ensure the main contractor has an appropriate health and safety plan in place. Advise the BOT Representative on quality control actions including progressive monitoring / remedial action. Examine the contractors proposal for construction of the Contract Works and resolve any concerns that arise. Co-ordinate works, sequence, access and similar matters with the contractor and BOT Representative, to the BOT Representatives satisfaction/approval. Arrange for the preparation of a detailed construction programme(s). Arrange for the preparation of schedules identifying when design information is required for order or for construction purposes and ensure that this is fully co-ordinated with the design programme. Ensure that suitable procedures are put in place to consider variations to the Construction Contract. As a general rule, no variation shall be initiated without the BOT Representatives prior written approval unless the net effect of the variation is neutral or better in relation to the budget quality and programme. Ensure that suitable procedures are put in place to monitor, record, progress and cost to facilitate communication to deal with problems that may occur. Fully brief all contractors and their project managers on their duties, project procedures and the project itself to the extent that the overall understanding will improve their performance. Create a culture of confidence, trust and mutual respect between all members of the PCG. Facilitate regular reporting and review meetings on and off site. Be present on site to inspect all matters of critical importance to the project, and in addition attend on site to observe construction works taking place on a not less than weekly basis. Monitor the construction phase and instigate appropriate action in the event of technical problems, delays, unforeseen difficulties, communication breakdowns and any other events, which threaten the objectives of the project. Agree contractors project team and duties. Approve subcontractors trades named by the contractor. Assist in the resolution of disputes as they occur. Financial Management In consultation with the Quantity Surveyor, check the contractors payment claims including checking materials on and off site as required. Provide confirmation to the BOT Representative that progress payments are a fair reflection of the value of works undertaken and therefore the certificate is approved to the BOT Representative for payment. Monitor the payment process and instigate action in the event of problems. Arrange for the negotiation of all variations approved by the BOT Representative in a timely manner and ensure that the budget, quality and programme implications of variations to the contract are fair and reasonable, and certify approved variations. Monitor the variation process and instigate action in the event of problems. Certify all payments in accordance with the contract requirements. Continuously monitor and manage all costs of the project and, in conjunction with the Quantity Surveyor, take responsibility for the delivery of the project within the allocated budget. In consultation with the Quantity Surveyor (and design team / Contractor, as appropriate), provide a monthly summary to the BOT Representative showing: Contract Works completed to date; Works programmed for the following month; The updated forecast final project cost (cost to complete); The status and value of variations if any; Payments to date; Retentions held; and A cash-flow forecast. Commissioning Oversee the preparation of a detailed systems commissioning and testing programme. Oversee the preparation and schedules of test reports and certificates to be obtained, and ensure they take place in a timely manner. Ensure that all parties are aware of what is required. Monitor the commissioning and testing programme and instigate appropriate action in the event that delays occur. Monitor the results of the tests and agree suitable measures with the team in the event that failures occur. Oversee the preparation of the operating and maintenance manuals and check that they meet with the BOT Representatives requirements. All other duties to successfully manage the construction and commissioning phases. Completion Assist the BOT Representative in any arrangements for a phased handover of the project (if necessary) and the logistics of taking possession of the project. Co-ordinate the activities of inspection personnel from the BOT Representative, consultants, contractors and statutory bodies. Ensure that all necessary reports, certificates (including Certificate of Public Use and Code Compliance Certificate), as built drawings and contractor guarantees, sub trade and product guarantees have been obtained for handover. Advise the BOT Representative regarding any statutory requirements it may be required to comply with on taking possession of the project. Prepare final information and issue final certificates. Complete all necessary Ministry of Education documentation (including PMIS requirements) required by the BOT Representative, in conjunction with the design team. Payment terms The Project Manager shall prepare and render to the Principal a valid monthly GST invoice, in respect of the Fee. To be valid a GST invoice must: Clearly show all GST due; Be in New Zealand currency; Be clearly marked Tax invoice; Contain the Project Managers name, address and GST number, if the Project Manager is registered for GST; Contain the Principals name and address and be marked for the attention of the Principals Contract Manager; State the date the invoice was issued; Name this Agreement and provide a description of the Services supplied, including the amount of time spent in the delivery of the Services if payment is based on an Hourly Fee Rate or Daily Fee Rate; Contain the Principals contract reference or purchase order number if there is one; and Be supported by GST receipts if expenses are claimed and any other verifying documentation reasonably requested by the Principal. General Provide a written report to the BOT Representative, no less than monthly, regarding the status of the project, including but not limited to PCG meetings, progress of the project and any application for a variation, and obtain any necessary decisions. Initiate action in the event that any aspect of the project fails to proceed to plan. Upon consultation with the BOT Representative, agree suitable corrective action and monitor its implementation. Quality Assurance: Each consultant is responsible for checking their specific discipline. The design team and Project Manager will also check the work throughout the project. All contractual obligations relating to quality assurance and remedying defects will be managed by the Project Manager, who will be satisfied that the Contract Works have been completed to the required standard prior to issuing the practical completion certificate and certifying final payments. The BOT Representative may carry out its own independent quality control checks. However, any such checks will not obviate the responsibilities of the contractor, the Project Manager or the consultants. Additional Consultants: The Project Manager will have a key role in the decision making process for the appointment of all consultants (i.e. the design team and the Quantity Surveyor), due to the fact that the Project Manager is responsible for their performance. The design team will nominate his or her own sub-consultants, and the selection of the design team will take into account the quality of those sub-consultants. Ongoing services Where the Project Manager is engaged to deliver a number of projects/services on an ongoing basis (e.g. a number of 5YA projects) in relation to [School] The Project Manager shall work directly with a representative of the Principal to discuss and plan any projects which the Principal may be contemplating at the School. Individual projects will be delivered as per the requirements in sections 1 to 12 of this specification.

Getting Through College :: Nutrition Health Papers

Getting Through College â€Å"When in doubt eat fruit.† That is the advice Francesca Haller gives her daughter, Nicole, any time Nicole is hungry and isn’t sure what she wants. Nicole is a sophomore American Sign Language major at Northeastern University. The anticipation of attending college floods teenagers with numerous thoughts. Living on their own, going to class when they please, staying out as late as they want, and surviving on food the dining hall provides or what they buy at the grocery store. More free time, or lack there of, may bring students spinning downwards towards bad eating habits and malnutrition. Rolling out of bed five minutes before class means grabbing a coffee on the way. Too much homework or a big project might mean skipping a healthy dinner and cooking some Ramen noodles or snacking on chips all night. This is where the â€Å"convenience foods† come in which are factory made dishes or meals that only need to be heated up or need just one or two additional ingredients. For students who refuse to be part of the stereotype, or gain weight at all throughout their college years, skipping meals and dieting comes into play. Eating disorders can plague students as well. According to The Kellogg Report: the impact of nutrition, environment, and lifestyle on the health of Americans, without the more watchful eye of a parent, students with eating disorders may be more apt to go unnoticed for a longer period of time. Teresa Fung, an assistant professor in the Department of Nutrition at Simmons College has noticed trends in college students’ eating habits. â€Å"They have no time to eat, and nutrition is not a priority to them; therefore, they’re not paying attention to what they are eating. There is a small number of disordered eating, but not usually to the extent of eating disorders,† said Fung. â€Å"Also, the less-then-optimal healthy way of eating is also partly the result of not knowing that some foods look healthy, but they are not, and also the general lack of nutrition knowledge.† Boston Nutritionist, Jenna Hollenstein, has also seen many trends in college students, but said that they differ according to age, sex, education level, and much more. â€Å"For example, the ‘freshman 15’ is a pretty well-known phenomenon but the tendency for newly married women and men to gain weight is lesser known. Young adults not living with parents or elders tend to eat fewer fruits and vegetables and are also likely to eat higher-fat diets,† Hollenstein said.

The Founding Story of Salamis :: Cyprus

The Founding Story of Salamis Teucer announces, â€Å"Despair in no way, tomorrow we will set out upon the vast ocean [for a new homeland in Cyprus].† At the end of the Trojan War, Teucer returned to his home island of Salamis (an island near Greece) carrying news of his brother, Ajax’s, death to his father, King Telamon. The king cursed Teucer for not preventing his brother’s death nor did he avenge his brother’s death on Odysseus. King Telamon had mistakenly thought that Teucer had abandoned Ajax in his moment of need because he had his eye on the throne and future kingdom of Salamis. It was on this reasoning that King Telamon made his decision to banish Teucer from his island homeland of Salamis. Humiliated and dejected, Teucer sails away with his soldiers in search of Cyprus in hopes of making this island their new home. On the way, Teucer’s ship is blown off course. After several days of being lost in the Mediterranean Sea, Teucer lands on the shores of Egypt. He had heard that the famous prophetess Theonoe lived in Egypt. She had been born with the gift of divine knowledge of all things present and to come. He decides to go ashore to seek out an oracle or revelation from Theonoe. If he spoke with Theonoe, Teucer had confidence he would know the correct course to take to get to Cyprus. He says: â€Å"The reason of my coming to this royal palace was a wish to see the famous prophetess Theonoe. I wish to ask how I shall steer a favorable course to the sea-girt shores of Cyprus; for there Apollo hath declared my home shall be, giving to it the name of Salamis.† Teucer – son of King Telamon Instead of finding Theonoe, he stumbles into a beautiful woman, Helen. She says to him, â€Å"Who are you and where are you going? Teucer responds by telling her about his participation in the battle of Troy and that he has been exiled from his birthplace, the island of Salamis by his father King Telamon. Teucer also tells her that he had been sailing to Cyprus to make a new home but has lost his way. He says he is looking for Theonoe to learn from her the quickest course to Cyprus. Helen replies that Cyprus is easy to find but he should leave Egypt soon before the king of the land, son of Proteus, finds him there. The Founding Story of Salamis :: Cyprus The Founding Story of Salamis Teucer announces, â€Å"Despair in no way, tomorrow we will set out upon the vast ocean [for a new homeland in Cyprus].† At the end of the Trojan War, Teucer returned to his home island of Salamis (an island near Greece) carrying news of his brother, Ajax’s, death to his father, King Telamon. The king cursed Teucer for not preventing his brother’s death nor did he avenge his brother’s death on Odysseus. King Telamon had mistakenly thought that Teucer had abandoned Ajax in his moment of need because he had his eye on the throne and future kingdom of Salamis. It was on this reasoning that King Telamon made his decision to banish Teucer from his island homeland of Salamis. Humiliated and dejected, Teucer sails away with his soldiers in search of Cyprus in hopes of making this island their new home. On the way, Teucer’s ship is blown off course. After several days of being lost in the Mediterranean Sea, Teucer lands on the shores of Egypt. He had heard that the famous prophetess Theonoe lived in Egypt. She had been born with the gift of divine knowledge of all things present and to come. He decides to go ashore to seek out an oracle or revelation from Theonoe. If he spoke with Theonoe, Teucer had confidence he would know the correct course to take to get to Cyprus. He says: â€Å"The reason of my coming to this royal palace was a wish to see the famous prophetess Theonoe. I wish to ask how I shall steer a favorable course to the sea-girt shores of Cyprus; for there Apollo hath declared my home shall be, giving to it the name of Salamis.† Teucer – son of King Telamon Instead of finding Theonoe, he stumbles into a beautiful woman, Helen. She says to him, â€Å"Who are you and where are you going? Teucer responds by telling her about his participation in the battle of Troy and that he has been exiled from his birthplace, the island of Salamis by his father King Telamon. Teucer also tells her that he had been sailing to Cyprus to make a new home but has lost his way. He says he is looking for Theonoe to learn from her the quickest course to Cyprus. Helen replies that Cyprus is easy to find but he should leave Egypt soon before the king of the land, son of Proteus, finds him there.