Marketing of service ( Capture the Customer Interface ) Essay

Marketing of service ( Capture the Customer Interface ) - Essay Example There are different types of customers in the food industry but the main customers who frequent chili and groceries are those who are looking for Indian foods among other Asian delicacies. This customer base is generally acquainted with the best service delivery that the shop can offer the customers are treated as individuals and all their needs catered according to their preferences. Chili and Olive Groceries does this by making sure the restaurant is never double booked and enough space is available for any extra bookings. The entire service in the store is team managed to make sure the flow of information from the customer is entirely put into consideration for better services that they require. Chili and Olive groceries have redesigned the elements of process, people, productivity, and physical environment to appeal to the customers it serves. This comes as part of the process to create a better communication in the business. The use of social media creates an easier way to locate the restaurant and grocery. This comes easy since Muhammad has put the map on the timeline of the Facebook page plus the page is used as an advertisement medium. It is hard to miss the delicacies the restaurant offers since they are displayed on the wall. To increase productivity the store has employees to assist on anything one need. Customer service has been vamped up to make sure the customer base is satisfied at any given visits. Chili and olive has iconic products that are rare in Canada hence creating a market that is untapped. The restaurant and grocery store is a brand that is visibly appealing to any consumer who never had the Indian and middle eastern food experience. With a variety of specials like biryani, samosas, sheesh khabab, paneer paratha, and other Indian and middle eastern food, the menu in the restaurant is to die for. The product here cater for every needs for the customers be it those who are on the diet and those who are in for a

The study of criminology Essay Example for Free

The study of criminology Essay Criminology is the scientific study of crime, criminals, criminal behavior, and the criminal justice system. In the United States, it is taught chiefly in departments of criminology and criminal justice of colleges and universities. Criminologists study factors related to crime. Research in criminology involves fields such as sociology, psychology, and psychiatry. Law enforcement greatly depends on criminology. Often, the best method of treating offenders and ways to prevent crime are determined by criminologists. There are different things to study in criminology. Most criminological research examines environmental conditions. Others concentrate on the connection between crime and biological factors such as brain structure and chemical imbalances. And others emphasize peoples emotions and motives. Some study the ways which individuals learn criminal behavior through association with people. Criminologists also study penology, which is the science of punishment and treatment of offenders. They try to make punishment more certain than ever, bringing people to trial quickly, imposing fair sentences, and providing adequate prisons. Criminologists use a wide variety of research techniques. Statistics are often used to study the crime rate and the characteristics of criminals. Criminologists find relationships between crime rates and certain physical or social conditions. For example, such studies may show that the crime rate increases when poverty and unemployment rise. Criminologists generally use statistics compiled by government agencies. Criminology is extremely important in determine numerous factors in trials. It played many important roles in the recent OJ Simpson murder trial. Criminologists also use statistics to learn about personality traits or social conditions that are more common among criminals than other people. Researchers usually compare a group of criminals with a group of non-criminals who are similar to the lawbreakers in most ways. Differences  between the two groups can be measured in this manner. Any personality trait or social condition that occurs more frequently among criminals maybe one of many causes of criminal behavior. Case studies is another technique criminologists use. In a case study, a criminologist examines all the personality traits and social conditions that affect one criminal. The researcher studies the persons family history, environment, physical condition, psychological state, and many other characteristics. All these details help determine how certain conditions produce criminal behavior in an individual. Some case studies are conducted on certain groups of criminals, such as rapists or juvenile gangs. A criminologist may use the results of a case history to work out a theory about the development of criminal behavior. Most criminologists have university training in criminal justice, sociology, psychology, psychiatry. or related areas. Requirements vary for a career, but most criminologists have a masters or doctors degree. Many of these experts conduct research and reach criminology at universities and colleges. Many social workers are employed in the general area of criminology. Parole and probation officers must have a knowledge of criminology. Personnel trained in criminology also work in crime prevention programs and in the treatment of offenders. Lawyers, judges, and prison superintendents also should have some knowledge of criminology. In the United States, the major professional organization for criminologists is the American Society of Criminology, which was founded in 1941.

Ethnic groups were portrayed in the media Essay Example for Free

Ethnic groups were portrayed in the media Essay During the course of looking at education, and ethnicity issues I became interested in how ethnic groups were portrayed in the media. Although I havent studied this before, I wanted to do something different, but still apply the fundamental theories which I have studied. I have noticed how there seems to be a trend with all areas involving ethnicity, and personally feel there is racism and under-representation of ethnic groups on television, and definitely inequalities in the press. The media has a huge effect on our perception of life and self-concepts, and reinforce stereotypical ideals, and it seems that ethnic minorities tend to be characterised as uneducated, illiterate and bad role-models. Therefore the aim of this research is to see how people feel about the way the media represents all ethnic groups, and whether they think they are stereotypical. My first concept is the cultural effects model which sees the media as a very powerful influence, but also sees it as very diverse, and one type of audiences response may vary to another. However, there is an anticipated response, known as the preferred reading. Those who lack experience in cultural diversity are more likely to accept what is shown and therefore make generalisations from what they see to what they think. Therefore we make generalisations or stereotypical views of different members of society. This is my second concept. A stereotype is a conventional image of a person or group. Stereotypes generally conform to a pattern of dress or behaviour. A BBC news article entitled How entertainment changed: the media and multicultural Britain addressing how the media has changed over time and gives statistics from a recent survey to the public, to their (ethnic minorities) opinions on how they are represented in the media, and also how the overall public view the medias representations. The results were promising inasmuch as the public suggested there was improvement. However, there is apparently, still a lingering feeling that Britain has a long way to go before its multiculturalism is represented properly and effectively in the media. This is relevant to the point of research since it discusses how society is responding to what the media is involving, and if it is improving or not. Since there is such a dynamic response, it suggests that stereotypes do exist, and that there has been negative representation of ethnic groups. It also gives evidence to suggest that this representation has caused a problem it has effected audience perception of sub-cultures in society. We come to expect certain behaviour or values without looking at the bigger picture, through which the media tends to overlook. The third concept is racism. The belief that race accounts for differences in human character or ability and that a particular race is superior to others is racism. The contextual research included in this is; Racism and the press by Van Dijk in 1991. Here he analyses the reporting of ethnic issues in 1985 1989, in which the press, (especially the tabloids) portrayed black people as a problem and a threat to mainstream society. The collected findings of both pieces of research generally give a depressing reading. Under-representation and stereotypical characterisation within entertainment genres and negative, problem-orientated portrayal within factuality and news forms, and a tendency to ignore structural inequalities are recurring research findings when looking into the media.

Major Ingredient Groups, Specifications Supplier Review

Major Ingredient Groups, Specifications Supplier Review Karl Chamberlain Introduction The quality, consistency and safety of ingredients are a key factor in the success of any food manufacturing business. Due to this, it is vital that the ingredients and suppliers used by the business are carefully chosen and any problems with raw materials are addressed promptly. The major ingredient groups utilised within the UK Food Manufacturing sector There a seven ingredient groups which are utilised within the food manufacturing sector in the United Kingdom. The first of these groups is vegetables. Vegetables are foods that have originated from a plant and are eaten in savoury dish. While most vegetables can be eaten raw, they are often cooked prior to eating to make them softer and more edible. Some common examples of vegetables are potatoes, carrots and lettuce. Another ingredient group used within the UK food-manufacturing sector is fruits. A fruit is a part of a flower, specifically the matured or enlarged ovary of the flower and any parts or seeds that are attached to it. There are hundreds of edible fruits, with thousands of different varieties of each one, and each fruit has its own distinct taste. Some examples of fruits are apples, pears, oranges and strawberries. A further ingredient group that is used is cereal crops. Cereals are the grain or seeds from grasses, they have a high nutrient content as they are made to store nutrients for the grass that would have grown from the seed. Common examples of cereal crops are wheat, oats, maize, rye, barley and rice. Meats are another ingredient group that is used within food manufacture within the U.K. Lea meats are the flesh or muscular tissue of animals. Meats are a protein rich food and will generally be cooked prior to eating. Offal is another type of meat that is the internal organs of the animal such as the kidneys or liver. Often meat is processed, particularly parts of the animal that cannot be sold as lean meat, and made into other products such as sausages and burgers. Fish is also recognised as being a part of the meat ingredient group. Moreover, another ingredient group is the dairy group. Dairy products are any products that are made from the milk of animals, traditionally from cows or goats. The dairy ingredient group includes milk, cream, yoghurt and cheese. Milk products contain most of the essential nutrients needed for humans, although they typically contain high levels of fat. Herbs and spices are often regarded as being part of the same ingredient group although they are actually two separate groups. A herb is a plant which stem is not made from woody tissue. In food, often the fresh or dried leaves of the plant are used to flavour the food, with common examples being thyme and rosemary. Spices are also used to add flavour to a food product but they are made from parts of ‘dry’ plants such as the seeds, fruit or bark. Common examples of spices include mustard and cinnamon. Spices and herbs generally do not add any nutritional content to the product. The appropriate content of ingredient specifications Ingredient specifications are essential as they ensure that the products manufacturers receive from their suppliers are consistent the same and as a reference should any issues be found with the ingredient. A good ingredient specification will include a variety of information including supplier information, product information, ingredient details, packaging details, quality assurance standards and microbiological standards. The supplier information included in the specification should include contact details (including emergency contact details) for the supplier (and from the manufacturer if the supplier has not manufactured the product). The specification should also include the sites EEC number for meat, poultry and fish. The product information should include a description of the product, including individual and unit size, labelling and coding details, details of traceability information used (such as batch number or job number), correct storage conditions and details of product shelf life. It should also include details of any allergens that the ingredient contains. The ingredient information included in the specification should include information about any ingredients used in the product including quantities, supplier, county of origin and specification. This is to ensure that should any issues be found with the product, it can be traced back to the supplier of each ingredient used in it. Packaging standards are a further thing that should be included on a good ingredient specification. This should include both initial packaging as well as any secondary packaging such as baskets, pallet containers etc. Details of the type, size, material, type of seal and colour should be included. This ensures that the ingredient is consistently supplied in the same type of packaging which prevents any issues further down the line such as an ingredient coming in on a pallet without pallet layers on a site that does not allow this. The raw material specification should also include information about the quality assurance standards for the ingredient. This will include targets and what is and is not acceptable on things such as flavour, texture, visual, defects, foreign bodies and chemical analysis. It should also include details of the HACCP system in place at the supplier. Should any issues be found with the ingredient, having information on the quality assurance standards for the ingredient will provide something to refer to when checking if the suppliers tolerances are being met. A final thing which should be included in an ingredient specification are details of microbiological standards for the product including details of types of analysis carried out, frequency, what it is tested for and what the targets and limits for the ingredient are. The processes and practices typically involved in a Food Manufacturing operation with regard to â€Å"Ingredient Supplier Approval† Supplier approval is vital to any food business in order to ensure that any new ingredients used in their products are safe and of consistently good quality. The supplier approval process will begin with a development chef, or possibly a member of purchasing if the new ingredient is replacing a previous one, sourcing a new ingredient. Once the ingredient has been sourced, a risk assessment must be carried out for it. This should focus on the physical properties and nutritional aspects of the ingredient and any issues that may be caused by these, such as trapped foreign bodies inside lettuce heads. For many ingredients, particularly ones that have been processed, it is advisable to look at a full HACCP based assessment to determine any further risks that the particular ingredient may pose. This will allow the buyer to decide whether the product is safe to use or if any acceptable limits need to be set on contamination. Next, the supplier of the ingredient must be evaluated. This often starts with a questionnaire that is sent to a supplier. Ideally, this should ask if the company has a HACCP system in place, external accreditation such as BRC, what the GMP procedures are, internal auditing systems used and traceability systems in place. The supplier will then be scored against the answers given. While completing this questionnaire with a high score is not always enough to approve the supplier, a supplier with a particularly low score, especially the food safety questions, should not be approved. The next stage in the supplier approval process is to send a member of the technical or quality assurance team to the supplier to verify the processes and documentation discussed in the questionnaire. This stage may be unnecessary for some suppliers that are already audited by recognised external auditors or if the supplier already supplies the company with another product. The above stages should give the purchasing and technical teams enough information on the ingredient and supplier to decide whether to accept or reject them. Once all of the stages of the process have been carried out the supplier and purchasing company should sign off on the supplier’s status as an approved supplier. The company should keep a database of current approved suppliers, including details of any audits carried out and any issues that have occurred with the suppliers ingredients. Techniques used by Food Manufacturers for the ongoing assessment of ingredient supply Once a supplier is approved, both the supplier and its ingredients must be assessed from time to time to ensure that the ingredients they supply are of a consistently good safe standard. There are a number of techniques that can be used to do this. Firstly, the incoming ingredients should be inspected on delivery. A certificate of analysis should be sent along with the incoming product. These certificates should be checked to ensure that the product meets the required standards. The ingredients themselves should be checked by intake staff to ensure that they are visually acceptable, at the correct temperature and no signs of foreign body or pest contamination are present. Samples of the raw material should also be taken and sent for laboratory testing to â€Å"determine the presence or amounts of chemical, biological or physical contaminants†. A further technique used for the ongoing assessment of ingredient supply is regular supplier audits. A supplier audit involves a member of the company, usually from the technical team, going to visit the site at set intervals. There are a number of things that the supplier audit should check for. Firstly, it should confirm that the site has a written food safety system in place that includes procedures and a preventative system such as a HACCP system. Foreign body and allergen controls should also be looked at, as well as the results of any third party audits. The audit of the supplier should also check the basics of the operation are being done correctly. This could include a well maintained site and equipment which allows for proper cleaning, effective pest control, effective chemical control and a good standard of staff training (especially in food safety). The supplier’s quality program should be checked during a suppler audit to ensure that there are systems in place to test the quality of finished products; this could be done by microbiological sampling, taste panels or a variety of other methods. Furthermore the supplier audit should also be used to check that the suppliers management structure encourage food safety, as a site whose management does not promote food safety will likely cause problems for its customers. A further technique that can be used to assess the ongoing quality of ingredient supply is to raise a non-conformance or corrective action request should an ingredient not meet the specifications set out. When an ingredient deviates from the spec information should be sent to the supplier with a request for an investigation to be carried out, along with details of corrective actions put in place to stop the issue reoccurring. Each time a supplier is given a non-conformance it should be recorded in a log so that it is possible to track any reoccurring issues or problem suppliers.

Economics Indicators :: essays papers

Economics Indicators Investments The Stock-Trak investment simulation program began on August 30th, which marked the first day that trading was allowed. A total available amount of $300,000 was used for investing. The objective of this assignment is to maximize the value of the portfolio through November 19th, which was the last day of the trading period. I began the process of choosing specific investments for my portfolio by taking an asset allocation questionnaire (appendix I). Since the objective was to maximize portfolio value, I made sure for each question asked that I chose the answer with the most risk. My reasoning being that having my money in risky investments will on average lead to a greater return than investments with lower risk. The objective did not mention risk tolerance, and I wanted a portfolio composition with a good chance of earning exceptional returns. After completing the survey, I ended up with an aggressive asset allocation plan (appendix II). This stated that 85% of my money should b e invested in stocks, while the remaining 15% of my money should be invested in bonds. I had several basic strategies that I felt would lead to my portfolio having high returns. First I felt that it was important to invest early on in the trading period so that I would not miss any positive returns the market might yield (I was fully invested by September 10th). Secondly I wanted to buy all my investments and hold them because I believe that this strategy will best maximize returns. Timing the market I felt was lucky and too complicated. Finally I wanted to make sure that I bought at least 25 separate assets, so that I could be properly diversified. I used the Wall Street Journal to pick my individual stocks. My personal strategy was to pick stocks that were at or near their 52 week low in price. I felt that corporations, especially those that were well known, at or near their 52 week low in price would gain momentum. Furthermore I made sure that I was choosing companies that were i n diverse industries. I also included some international companies as well as some relatively smaller firms to add to my portfolio. My strategy on buying bonds was to buy four bonds that had different maturity dates, and came from different issuers such as corporate and government bonds.

Julius Caesar - Mark Antony :: essays research papers

Mark Antony The character of Mark Antony from Shakespeare’s play Julius Caesar may be viewed as simply the confident and devoted supporter of Julius Caesar. On the contrary, Antony presents the qualities of a shrewd flatterer, a ruthless tyrant, as well as a loyal follower. Antony’s characteristics will change as the play progresses. He will begin using flattery to get what he wants, but he will eventually depend on his powerful relentlessness. Furthermore, Antony uses these various attributes to make him successful. Throughout the play, Antony uses flattering to achieve his goals. Following the assassination of Caesar, Antony quickly grasps that he must deal with Brutus, and he has the shrewdness to take advantage of Brutus’s gullibility. Antony has his servant say, "Brutus is noble, wise, valiant, and honest" (III i 126). From this point, it is clear that Antony intends to flatter Brutus and to work upon those personal qualities of Brutus which represent his fundamental weaknesses. Antony then comes to the Capitol where he further flatters the conspirators by shaking their hands and saying, "Friends am I with you all, and love you all..." (III i 220). This act symbolizes that Antony has made a new friendship with the conspirators, but in reality, he is plotting to seek revenge so he can take over Rome. Antony is also able to flatter the vast angry crowd in order to get his way. He is first able to get the crowd to feel sorry for him. This feeling is evident when the second plebeian says, "Poor soul, his eyes are red as fire with weeping" (III ii 116). Antony is then able to turn the people in the crowd against Brutus by teasing them with Caesar’s will. Antony says, "And being men, hearing the will of Caesar, it will inflame you, it will make you mad" (III ii 144-145). This blandishment provokes an immediate response of the crowd demanding that Antony read Caesar’s will. Although Antony uses flattery to get what he wants, he will also show respect for others with his devotion and loyalty. One of the most significant characteristics of Mark Antony is his strong, affectionate loyalty to Julius Caesar. Antony’s devotion to Caesar extends beyond a simple friendship, but politically as well. This fact is best recognized when he offers Caesar the crown of Rome three times in the beginning of the play. This act shows that Antony is dedicated to Caesar because he is quite willing to serve under the rule of an ambitious tyrant. Immediately following the assassination of Caesar, Antony acts as though he Julius Caesar - Mark Antony :: essays research papers Mark Antony The character of Mark Antony from Shakespeare’s play Julius Caesar may be viewed as simply the confident and devoted supporter of Julius Caesar. On the contrary, Antony presents the qualities of a shrewd flatterer, a ruthless tyrant, as well as a loyal follower. Antony’s characteristics will change as the play progresses. He will begin using flattery to get what he wants, but he will eventually depend on his powerful relentlessness. Furthermore, Antony uses these various attributes to make him successful. Throughout the play, Antony uses flattering to achieve his goals. Following the assassination of Caesar, Antony quickly grasps that he must deal with Brutus, and he has the shrewdness to take advantage of Brutus’s gullibility. Antony has his servant say, "Brutus is noble, wise, valiant, and honest" (III i 126). From this point, it is clear that Antony intends to flatter Brutus and to work upon those personal qualities of Brutus which represent his fundamental weaknesses. Antony then comes to the Capitol where he further flatters the conspirators by shaking their hands and saying, "Friends am I with you all, and love you all..." (III i 220). This act symbolizes that Antony has made a new friendship with the conspirators, but in reality, he is plotting to seek revenge so he can take over Rome. Antony is also able to flatter the vast angry crowd in order to get his way. He is first able to get the crowd to feel sorry for him. This feeling is evident when the second plebeian says, "Poor soul, his eyes are red as fire with weeping" (III ii 116). Antony is then able to turn the people in the crowd against Brutus by teasing them with Caesar’s will. Antony says, "And being men, hearing the will of Caesar, it will inflame you, it will make you mad" (III ii 144-145). This blandishment provokes an immediate response of the crowd demanding that Antony read Caesar’s will. Although Antony uses flattery to get what he wants, he will also show respect for others with his devotion and loyalty. One of the most significant characteristics of Mark Antony is his strong, affectionate loyalty to Julius Caesar. Antony’s devotion to Caesar extends beyond a simple friendship, but politically as well. This fact is best recognized when he offers Caesar the crown of Rome three times in the beginning of the play. This act shows that Antony is dedicated to Caesar because he is quite willing to serve under the rule of an ambitious tyrant. Immediately following the assassination of Caesar, Antony acts as though he

Addicted to Coffee? Essay -- Biology Essays Research Papers

Addicted to Coffee? As a sophomore in college, I know how important it is to get that first cup of coffee in the morning. That first cup of coffee, second cup, and third cup seem vital to the well-being of Bryn Mawr students all over campus. They help us to stay awake through our classes, hours of study, and even time spent socializing. But is caffeine really addictive? Ask any Bryn Mawr student, and chances are that she will answer with an emphatic "Yes!" Ask any scientist or doctor the same question and the answer is likely to be just as emphatic, but what that answer will be is much less predictable. It is universally recognized that caffeine is a stimulant, a substance that causes the body to act differently from the ways that it would naturally act by inducing "fight or flight" reactions which cause the body to act in emergencies (1). However, it is still debated as to whether or not this stimulate is addictive. When deciding whether a substance is addictive, most professionals who make diagnoses in the United States and in many other countries will turn to the Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition, better know as the DMS-IV. This manual is published by the American Psychiatric Association and lists, among other things, the symptoms of all mental health disorders. According to the DMS-IV, the symptoms of substance dependence (in other words, substance addiction) are substance abuse, continuation of use despite related problems, increase in tolerance, and withdrawal symptoms (2). The debate lies largely in the interpretation of these symptoms. What exactly constitutes a withdrawal symptom? Can having a headache for a few days even compare to the horrors experienced by heroine addict... ...ww.umd.edu/news/?Diamondback/archives/2002/12/03/news3.html 6)ScienceDaily News Release: Debate Brews over Caffeine Addiction – Study Also Confirms Caffeine Improves Alertness And Energy, on ScienceDaily, an online magazine. http://www.sciencedaily.com/releases/1999/03/990322061015.htm 7)nucleus accumbens, a short description of the nucleus accumbens on the Department of Integrated Science and Technology section of the James Madison University website. http://www.isat.jmu.edu/users/klevicca/neuroconn/The_Brain/Brain_Function/Limbic_System/nucleusaccumbens.html 8)Caffeine Myths and Facts, on koffeekorner.com, a coffee appreciation website http://www.koffeekorner.com/health7.htm 9)Sleepy at work? How you can stay awake, tips for staying awake at work on MayoClinic.com. http://www.mayoclinic.com/invoke.cfm?objectid=91CC6E35-BD09-4A6B-BA577A3BED23885C