Professional Experience As A Key Determinant In Seeking A Career Essay

Professional Experience As A Key Determinant In Seeking A Career - Essay Example As many students are encouraged to pursue a given field based upon their own values, belief systems, and worldview, so similarly are educators and practitioners encouraged to give back to their community with respect to the desire to impart the values, beliefs, and worldview. What such a unique model creates within the Walden University setting is a situation in which passionate practitioners seek to impart their expertise to eager learners who also have a desire to practice such a trade within the workforce (Walden University 2012). Naturally, beyond a mere understanding of the practical application, the scholar-practitioners are able to engage the students with the unique idealism that they so eagerly seek with reference to the potential career they will be pursuing. Similarly, one of the main goals that a student will realize is that they have a profound desire to positively affect the lives and health of those under their charge. Although they may not be specialists in the medical sense of the term, they are nonetheless an integral link in the chain of healthcare providers that help to relay a high quality of care to those under their purview (ACHA 2011). Similarly, the roles and responsibilities of a manager with regards to the healthcare organization of today are increasingly varied and complex. As such, it requires a great deal of expertise to be able to handle the plethora of different demands and constraints that such a complex and storied profession requires (Health Management Careers 2012). As such, some of the key skills which one requires in order to succeed in such a field involve superior time management, understandings of the key complications that seek to differentiate aspects of the healthcare industry, a clear understanding and application of ethics and morality, compassion for and identification with a host of individuals from different ethnicities and backgrounds, as well as a profound regard for seeking the greater good and ameliorating suffering wherever it may be found.

Discourse Community Essay Example | Topics and Well Written Essays - 250 words

Discourse Community - Essay Example The coffee shop will focus on quality delivery with minimum time. The price range is especially selected keeping in mind the students and also the available market competition. A special attention has being given to the existing competition in the market. Marketing plan is being designed keeping in view the start up budget and business requirements. All the operational requirements especially the suppliers and the equipment necessary for the successful operations of the coffee shop are catered as well. The need for staffing needs special attention and for these reasons part time employees will be present at the coffee shop. At the end the most important part that is financial projections are being provided which provides a detail view on the cash inflows and outflows. The coffee shop will be a limited partnership between three friends. Two of them named Jane and Rena will provide the capital for the initial setup of the coffee shop and the third friend named John will get 20% of the profits but he won’t participate in management of business as the he is the owner of the place where the shop will be located. Rest 80% of the ownership will be in the hands of Jane and Rena. All will be active partners in the managerial decisions. The reason for this type of partnership is to minimize the initial investment cost as if John’s property won’t be used for the purpose of coffee shop the rentals will increase the cost and because John won’t be participating in managing the coffee shop, it’s a limited partnership. Our coffee shop will be aligned with all the health and safety requirements. Clean and distilled water, with proper filtration system will be part of the coffee shop. All the checks and measures related to the safety and environment of the coffee shop will be given the utmost importance. The coffee shop will be a great place where customers can come and socialize. The comfortable environment with open interior, wooden

Sophies World Outline Essay Example for Free

Sophies World Outline Essay The idea that nothing can come from nothing is introduced. Sophie questions whether all things come from a basic element. She learned that things in nature are in a constant state of transformation. Is there a beginning of everything? What do you believe it to be?introduction: The idea that nothing can come from nothing is introduced. Sophie questions whether all things come from a basic element. She learned that things in nature are in a constant state of transformation. Is there a beginning of everything? What do you believe it to be? Yanotan Zelink I. event one A. Sophie receives a letter containing three new questions. Which she contemplates an entire day before getting another packet with a letter explaining to her that the philosophy course will be going from ancient Greek philosophy up to present day philosophy. B. She learns that the ancient Greeks believed the world was eternal. â€Å"The earliest Greek Philosophers are sometimes called natural philosophers because they were mainly concerned with the natural world and its processes† (30). So, they never asked about where it came from. Instead they were interested in the question of change. C. The Tao of Physics. II.event two A. The debate â€Å"what are we made of?† is raised. Early philosophers shared a belief that there had to be a certain basic substance at the root of all change. B. While some natural philosophers believed that everything was made of water, others believed they were made of air. â€Å"Earth, air, and fire were all necessary the creation of life† (33). C. Human-Aesthetic Perfection Song Lyrics. III.event three A. All Things Flow- â€Å"Everything is in constant flux and movement, nothing is abiding. Therefore we ‘cannot step twice into the river.’†(34)- Heraclitus B. Heraclitus states the world is made of opposites- we would not appreciate one thing if we did not experience the other. C. A Healthy Transformation by Dr. Jeffery McCombs. IV.conclusion A. As Sophie thinks about all of this, she concludes that one cannot learn philosophy. They can only learn how to think like a philosopher. V.journal questions A. If you were to come up with your own philosophy about life and what we’re made of, what would it be? Explain your philosophy. B. Other than physical aspects of a human, such as bones or basic elements, what would you say humans are made of emotionally or philosophically? Why? C. If there was only good in the world and no bad, how would it be and how would the outcome affect the world?

The Business Management Of Skylark Hotel Tourism Essay

The Business Management Of Skylark Hotel Tourism Essay The brainstorming process took about a week. After careful thought and consideration, we decided to venture into the hotel business. There are many reasons for this. Firstly, we felt that the demand for hotels in Singapore will be very high as Singapore is a booming tourism industry. Furthermore, many events in Singapore such as the Formula 1 Grand Prix and the upcoming Youth Olympic Games ensure that there will be countless tourists flocking to the little red dot. Also, we noticed that not many people venture into the hotel business despite its high demand. Thus we decided on using the hotel as our main business. We have also created a website, Facebook and Twitter accounts to further enhance our business. This serves as a platform for our customers to know more about our business and also serves as a communication platform between our business and valued customers. By doing this, we can receive feedback from our valued customers and establish a positive relationship with them. Our Profile Business Name: Skylark hotel Business Location: Stadium Boulevard, 52 Stadium Road (397724) hotel location macro.PNG Business Objectives: Skylarks objective is to treat all guests as prestigious members of the hotel, by employing dedicated staff to cater to the guests needs and wants during their stay. The safety and satisfaction of our guests is our primary responsibility. Mission Statement: To provide authentic hospitality by offering exclusive service and facilities for your comfort. Vision Statement: To provide great experiences to each valued guest that walks through Skylarks doors by building a trustworthy and long lasting relationship with our prestigious guests through a process of continuous improvement in our service. Values: SincerityÆ’Â  Ã‚  To establish and maintain a level of trust with our guests. KeennessÆ’Â   To show a willingness to learn from our mistakes and reflect upon the guests feedback. YouthfulÆ’Â  Ã‚  To allow the employees to bring their enthusiasm to work and have fun. LoyaltyÆ’Â  Dedication and full commitment in serving our valued guests AccountabilityÆ’Â  To take ownership and responsibility in all the tasks that are being allocated RespectÆ’Â  To have a basic courtesy level between colleague, subordinate and top ranking managers.   KindÆ’Â  To be polite and courteous to every single guest that walks through the Skylarks doors. Smart Goals We are aiming to welcome at least 1000 guests within the first 6 months of our official opening, thus making expected hotel revenue of $500,000. To achieve full occupancy during the Holiday periods. To be known as an eco friendly hotel by the end of our 1st year operation To be featured in the hotel business magazine by the 2nd year of our operation To be awarded the Excellent Service Award by the 3rd year of our operation Policies All hotel room rates are subject to change without notice. Payment may be made by cash or credit cards such as MasterCard, Visa or American express card. We are committed to minimising the impact of our operations on the environment. We are willing to comply with most of the laws and regulations with regards to saving the environment. We will prompt our guests and employees to participate or lead in the protection of our environment. We will ensure that the products supplied by our suppliers is environmentally-friendly. Monitoring the performance of hotel and employees will take place every 6 months so that we can review what we have achieved or failed and improve on it accordingly. We will not be held liable for any loss or damage to any valuables.   We will not be held responsible for any accidents or injuries to our guests during their stay in our hotel Procedures If the reservation made by a potential guest has been confirmed by the hotel, the guest is guaranteed a hotel room. Though we cannot give a guarantee to satisfy our guests request, we will try our best to satisfy any requests made relating to room number or location. All reservations must be made at least 3 days prior to your arrival date.   All reservations will require an advanced deposit equalling the cost of staying in the requested room for a day. All cancellations of reservations have to be made the day following the reservation. If it is cancellation is made any later, deposits by the guests will be forfeited. Our check-in time is anytime after 12 noon. Our checkout time is 12 noon. A late checkout charge of $150 will be charged to rooms that check out after 12 noon. Hotel guests will be responsible for any damages found in their room once they check out. Rules and Regulation The hotel is authorized to only accommodate properly registered guests. Guests are to present their valid ID card or passport for confirmation. Smoking is prohibited in the hotel rooms. Be advised to keep your valuables in your room safe which is located in your cabinet. On the basis of a confirmed booking the hotel is to reserve the room for the guest up to 6:00 PM only, unless the booking stipulates otherwise. Guests should not move furniture, or interfere with the electrical network or any other installations in the hotel rooms or on the premises of the hotel without the consent of the hotel management. No gambling of any kind or unlawful behavior is permitted in the hotel. Employees are to wear their uniform smartly in the hotel premises at all time. Planning Decision making model Ratings from 1 to 5 shows which business fits the criteria the best. Business venture Type of business Knowledge of the field Practicality to be applied in Singapore Maintenance Expense Uniqueness Total Retail shop 2 3 3 3 13 Restaurant 3 5 4 2 14 Hotel management 5 4 2 4 15 Investment centre 4 2 5 1 12 Sports complex 1 1 1 5 8 Definition of criteria: Knowledge of the fieldÆ’Â   How familiar we are with the different types of businesses. Practicality to be applied in SingaporeÆ’Â   How effective is it to set up such a business in Singapore. Maintenance ExpenseÆ’Â   The expenses that will be incurred in future in order to keep the facilities and area of the business under appropriate and acceptable conditions. Uniqueness Æ’Â  The type of business we choose must be few in quantity in Singapore Thus, we have chosen to venture into hotel management as most of us have an extensive knowledge about the field and furthermore, it is can be applied in the Singapore context. Additionally, it is also fairly unique as not many people venture into this type of business. Location of business Location Accessibility Competitiveness Amount of Space Landmarks available in the location Rental Total Marina Bay 4 1 3 4 2 14 Harbour Front 2 4 4 3 5 18 Orchard 5 2 1 5 1 14 Holland Road 1 3 2 1 3 10 Stadium Boulevard 3 5 5 2 4 19 Definition of criteria: CompetitivenessÆ’Â  the presence of competitors who are in similar businesses may affect our profits Landmarks available in the locationÆ’Â   the presence of well-known places of interest located near the hotel. Amount of space Æ’Â   how large is the space in the particular area. Accessibility Æ’Â  how convenient the location of our hotel is. This means that it has to be near an MRT station and bus-stop. Also, it has to be easily accessible by cars RentalÆ’Â  the cost of using the piece of land Thus, Stadium Boulevard has been chosen as the location accessible as there is an availability of bus and MRT nearby. There are also very few hotels in that area and the amount of space to build our hotel is substantially large. Furthermore, the rental fee is relatively cheaper as compared to the rest of the locations. Name of Hotel Name Uniqueness Meaningful Number of votes Total Olympian 2 6 1 9 Sphere 3 2 0 5 Skylark 5 5 2 12 iHotel 1 1 0 2 Metamorphosis 6 4 0 10 Synergy 4 3 2 9 Definition of criteria: Uniqueness Æ’Â  how different our hotel name is as compared to other names. This means that the name chosen have to be distinctive and is not a duplicate of other businesses. Meaningful Æ’Â  choosing a name which has a special meaning tagged along with it and is able to represent the vision and mission of our hotel. Number of votes Æ’Â  how many of our group members favoured the name of the hotel We have chosen Skylark as the hotel name because it is considered to be unique. Furthermore, it is considered as meaningful as the work sky represents the location of the business which is surrounded by nature. Also, it has won one of the highest numbers of votes by our group members. Fundamentals of planning Strategic planning Strategic planning is done by top management where long-term goals are established and available resources are identified. The owner, general manager, assistant general manager and resident manager will meet up monthly to review the hotels progress and check if the long-term goals are achievable. They will also be responsible for the changing or maintaining the overall direction of the hotel and they will look into ways to cope with the highly competitive hotel industry. Tactical planning Tactical planning will be done by the managers under the control of the top management. They will be responsible for implementing the policies made by the top managers. They are also responsible for the managers under their power. Also, in Skylark hotel, these managers will act as middlemen between first-line management and the top management. This means that these managers have to convey the problems the first-line managers face to the top management if they cannot solve it.   Operational planning The managers in this section are known as first-line managers. They are responsible for carrying out daily tasks and motivating employees. They are also responsible to solve problems with regard to the employees. Organisational Environment Internal Stakeholders The internal stakeholders of our company include 150 employees from a diversity of races and age and genders, an owner, and also a board of directors. External Stakeholders The external stakeholders of the hotel comprises of the task and general environment. Task Environment Customers The most important of all is our prestigious customers, both local and foreigners which will help boost our business as they are the main sources of our income. Without the presence of the customers, it will then be impossible for us to make any profits. Our targeted demographic are families. Thus, this explains why we many facilities which permit them to bond together as a family. Quality of Services Location Good Food (Buffet) Attractive Rates Discount and offer Environment Quiet and welcoming colour tones, furniture and employees Suppliers As for food and beverages, our main supplier is Pines Catering. External suppliers are also required to provide raw materials for our construction and furnishings. For construction, our supplier is Pluspoint Premier Global while for furnishings; our supplier is Aceman Renovation and Trading. Competitor As for our main competitors, they are the nearby hotels which are Resort World Sentosa, Marina Bay Sands and Fragrance Hotel Admiral which may negatively affect our profits. Our main rival is Resort World Sentosa. Besides providing accommodation, they provide numerous holiday packages for the guests. An illustration is the 3D2N Ultimate Fun Package where they get passes to Universal Studios Singapore and as well as complimentary drinks when they first arrived at the hotel. Marina Bay Sands is also another opponent of our hotel. Besides the usual amenities for the guests, Marina Bay Sands also provide golf course for their customers. Thus, the packages that our rivals promote aggressively will indirectly affect us as this will reduce the number of guests in our hotel. Our hotel may resort to coming out with similar or even better packages to draw more customers. Media By having a close relationship with the media, our hotel will be able to secure recognition faster. Joining forces together with travel agencies, our business will prosper as it helps our hotel to gain reputation. Other stakeholders included the interest groups, the government, lenders and unions. General Environment The general environment comprises many external forces which are mostly beyond the control of our hotel. Economic forces General economic trends happening world-wide can affect our hotels earnings due to a stronger or weaker dollar value. Thus, we need to ensure that our hotel should charge reasonable rates to customers so as to maintain our competitiveness even during a recession. This will allow us to attract more customers. Socio cultural forces As Singapore is a multicultural country, our hotel would need to respect and be mindful of the various practices and deep-seated beliefs of the different races and religions. Technological forces Our hotel has pertained technology by adapting to the advancements of technology by having our very own website, Facebook page and Twitter account. The website enables our customers to book hotel rooms online, view special offers available and browse the amenities provided at the comfort of their home. In addition, they are able to provide us with feedback on the website and our hotel can improve on our weaknesses and progress. International forces As the world has just suffered from an economy crisis, this will cause a decline in the numbers of guests in the hotel. However, Singapore has political stability, which means that there will be no riots or protests to deter the tourists from coming into Singapore. Political-legal forces As the law holds up certain rules and laws to prevent inappropriate acts in hotel such as prostitution and gambling. In addition, the law assists our hotel to uphold order to ensure an enjoyable stay for the guests. Organisation Structure Task and roles General Manager The duties of a general manager include managing other managers and the hotel staff, budgeting cost and cross-referring to actual budget, managing hotel projects, managing hotel emergencies and public relations with the media. This means that a general manager usually oversees most or all of the firms  marketing  and  sales  functions and the day-to-day  operations  of the business. The general manager is also responsible for leading the  strategic planning  functions of the hotel. Assistant General Manager An assistant general manager aids the general manager in his decisions such as business agendas. He also assists the general manager in completing the paperwork which is not very important and he is tasked with reporting all problems in the hotel to the general manager. However, he can solve these problems if he is able to and thereby, allowing the hotel to run smoothly. Resident manager The main job of the resident manager is to respond to any problems or emergencies in the hotel while overlooking the day-to-day operations of the hotel. They stay in the hotel and are on call 24 hours a day. However, they only work for a certain period of time per day although they are on call throughout the day. House-keeping manager Basically, the house-keeping manager supervises work activities of cleaning personnel to ensure clean and attractive rooms in the hotel. The house-keeping manager also assigns duties, inspect work, and investigate complaints regarding housekeeping and takes corrective action as required. He is also required to purchase housekeeping supplies and equipment, train new employees, and recommend dismissals. Front Office Manager Front office managers are responsible making the guests stay at the hotel as pleasant as possible. This means to ensure that the guests are treated courteously and make sure all the complaints and problems of the guests are resolved as fast as possible. They are also handed the responsibility of reservations, tracking the status of the rooms and ensure that guests special request are carried out. They also have the authority to adjust the charges posted on the customers bill. Telecom operator Hotel telecom operators are required to transfer foreign or outside calls to the appropriate guest room. He also has to answer or transfer all incoming calls. He is responsible for informing the guests about the latest information on guest services and also processes and executes the wake-up calls to the guests. He also helps to inform the guests about the latest events and happenings at the hotel. Chief engineer The chief engineer is responsible for maintaining the performance of the maintenance or engineering department in the hotel. He also has to ensure that the hotel is in working order and fix any problems related to the structure of the hotel. He or she has to maintain the exterior of the building, the car park and check the furniture in the guest rooms and take corrective measures if anything is wrong with the furniture. He must be able to respond to emergencies, even after working hours. Most importantly, he must have the troubleshooting ability to be able to solve any problem in the hotel on the spot. Chief of security Chief of security is responsible for overseeing the safety of the hotel throughout the day, especially in the evening. He may also have other responsibilities such as walking around the hotel property to ensure that everyone is safe. He is also tasked with responding to guest. The chief of security must be able to solve problems quickly and respond to emergency situations effectively. Human resources manager The human resource manager is responsible for the administrative function of the hotel. This means to recruit, interview or hire new employees into the organisation in accordance to the strategic plan made by top executives. They are also responsible for all areas related to employees such as providing them uniforms and giving them employee benefits. Human resources managers are tasked with providing training for the new employees to improve the employee skills and to increase customer satisfaction. In todays society, human resources managers lead the hotel by suggesting and changing policies after consultation with top executives. Food and beverage manager The food and beverage manager is responsible for overseeing, with the chef, the purchasing of all the ingredients necessary to complement the items on the menu. It may require training new employees and monitoring the staff in the dining room to see if they are following the hotel style of service. Sometimes, the food and beverage manager may also be called up to resolve matters with the guests unhappy with the food. It is also very important to keep the morale in the food and beverage section. Sales director The sales director is responsible for maximising the occupancy of the hotel. He also works with the general manager with regards to operational issues. The sales director must have excellent communication skills as he is responsible for negotiating with suppliers to provide the goods the hotel needs at a low price and he needs it to establish rapport with clients or suppliers. Controller The hotel controllers job is to report financial information timely and accurately. He is also responsible for financial forecasting, both short-term and long-term. He manages the accounting and financial staff and he may be required to train new employees. This organisational chart is done in accordance to functional departmentalisation. This organisation adopts a wide span of control. It is because the Resident Manager alone is in-charge of three departments. In these departments, the top supervisors or managers will have another range of subordinates. The organisation has a decentralisation of authority. In each sector of the company, they have their own managers that are accountable for them. The employees do not have to get approval from the General Manager or anyone from around that status. Instead the employees just have to get approval from their immediate manager or supervisor. Organisation Culture Hotel Services: As the top notch hotel, as part of the culture, we aim to serve with a smile. The employees of the hotel should go the extra mile for the customers to make sure they are feeling euphoric. If we are able to provide smiles and go the extra mile, the customers will feel the warmth of the hotel and the chances of them coming back would increase. Integrity Our employees must have integrity so that we are able to establish trust with our guests. Hotel Maintenance: The customers needs and wants are to be satisfied. The maintenance service provider is to be on standby twenty four hours, ready to aid the customers if they request for it. This is to make sure that our customers do not have to wait a long period of time or wait till the next day till the maintenance service provider is available. By doing this, they provide maintenance all day. Hotel facilities: The hotel will also look into finding restaurants which are highly recommended by the foreigners to open a branch in the hotel. The hotel will also provide international food just in case some of the foreigners who are not used to the food in Singapore, they can always come back to the hotels restaurant to eat the food old in their country. Hotel Venue Security The security guards are also to be on patrol twenty four hours around the hotel and at the lobby. This is to prevent anyone from stirring trouble around the hotel or in the hotel. By having such arrangements, our hotel will become a popular choice to the foreigners for our top notch security. Employee Feedback There will be a meeting held every six months to help improve the quality of the hotel as well as employees benefits. During this meeting, employees are invited and allowed to voice out their feedbacks about their superiors and the benefits they want to improvement on. As for the employees benefit, all employees are given a twenty percent discount off the total bill when they dine in the hotel. The meals of the employees are also provided. Breakfast and lunch will be provided for those on morning shift, lunch and dinner will be provided for those on afternoon shift. The employees who work over-time will receive one and a half times the basic pay. Employee Procedure: All employees are to report to their immediate supervisors or managers for report updates and decision making. However, for key decisions which may affect the company greatly, the Chief Executive Officer will make the final decision. The Chief Executive Officer also has the right to change any decisions made by any supervisor and manager. For documents which need to be signed or approved, it will require at least two managers signature and stamp depending on the situation. This is to prevent any misleading by one manager or supervisor causing the company to make a wrong decision. At least with two signatures, two managers would have gone through the document and discussed to make sure there is no fault or attempt of fraud in it. Leadership In our company, each and every one of our employee is look upon as a leader. Leadership style: We would want to have leaders with the following characteristics Approachable Each employee is to be able to be approached easily and is able to lend a helping hand when others are in need. Hierarchy is not our main priority in our company. However, basic respect still has to be shown. We would like to ensure a friendly and conducive working environment for everyone. Influential Each manager should inspire their fellow colleague, subordinate and employees to do their best in everything that they do. We encourage motivation to spread around the working environment. Little deeds should be praised and recognised. This will contribute to a positive working experience for everyone. Forward-Looking Each employee should learn to be forward looking as this will eventually benefit the business in many ways. This does not only imply to the top managers but also all employees. Since we have a relatively flat hierarchy, this helps us to be able to obtain contribution from everyone. By being forward looking, we will be able to seize each and every opportunity that come and also, avoid any circumstances that could affect the profitability of our business. In addition, by being forward looking, we will also be able to stay ahead of our competitors such as Marina Bay Sands. Reward Power Our business is using the monetary incentives to manage our employees. This means that employees are given certain incentives for going beyond the call of duty. The best employee of each department each month will be rewarded with a free hotel stay of 3 days 2 nights. This also serves as a motivation for the employees to strive for their best while doing their work. Hersey and Blanchards Situational Leadership We would also like to adopt the Hersey and Blanchards Situational Leadership where the leadership style depends on the employees readiness. The leadership styles include telling, selling, participating and delegating. However, we are eventually aiming to use the leadership style of delegating where our employees are able and willing to do their job. This style involves a low task behavior and a low relationship behavior. However, to achieve this, we would use more of selling which involves both high task behavior and a high relationship behavior. This means that the employees are unable but willing or confident. We would then guide them to ensure they eventually will be able to do their job well. Controlling Our hotel would like to control the quality of service offered to the guests. We should provide our prestigious customers with the top-rated of service so that they will patronize our hotel again. In order to be top-rated, our hotel has scheduled the work time of the employees in such a way that there will be at least someone available to attend to the needs of the guests. Feedforward control Firstly, our hotel will provide our employees with training such as customer service course. This is to ensure that our employees are equipped with the necessary skills needed. Thus, our hotel is able to provide our guests with top-rated service for them to enjoy their stay in our hotel. In this case, we are applying Feedforward control. Concurrent control Our hotel can relate Concurrent control, by asking our guests for their valuable feedback during their stay. When our staffs get the chance to meet the guests, we could get their advices and improve from there by incorporating their advices. Feedback control Lastly, Feedback control is also useful to bring our hotel to a greater height. Before the guests leave our hotel, we can provide them with a feedback form and request them to rate our service. In addition, they may do this on our hotels website if they do not have the time to complete the feedback form. By getting their advices, we could then work on our weaknesses and progress from there. Our hotel also likes to control the facilities available in our company. We need to make sure that all of our facilities are in tip-top condition for our guests to use. According to Feed forward control, our hotel will conduct checks on the facilities every month to ensure that every equipment is in working order. Should we receive any complaints regarding the facilities by the guests, our hotel will send an engineer down to solve the problem immediately. If we are unable to do so immediately, we aim to complete the repairs by three days so that our guests are entitled to use the amenities. First-line managers can apply operational control by having debrief with their subordinates just before they end their work on a daily basis. They can also mention about the feedbacks and suggestions offered by the guests. Tactical control can be included by having meetings fortnightly. The meeting compromises of the middle managers and the first-line managers. During the meetings, they can come up with ways to promote our hotel or even adding in facilities to allow our hotel to soar. Lastly, strategic control is the most essential as it is a meeting where top; middle and first-line managers meet together. The middle and first-line managers can present their suggestions to the top managers. The top managers will then decide whether to implement their suggestions. In addition, they will review the number of customers patronizing our hotel and the revenue of our business. Also, the controlling process is constructive to assist our hotels success.  Firstly, we establish our standards by ensuring every employee undergoes customer service training. Our hotel aims to attain a goal of $500000 revenue in the first six months of our operation. We can measure our performance by taking into consideration the number of guests staying in our hotel and revenue we earned in the first six months. Comparing our goals with our actual revenue, if we achieved our goal, we will continue with our training and execute other courses that are beneficial for our employees. On the other hand, if we did not attain our goal, we may resort at our publicity and upgrade in our services.

Woman in Combat Essay -- essays research papers

The idea of women in combat is not unusual anymore. They should be able to hold combat positions beacause although physical strength matters, the military still needs the intelligence that women can bring. Also, banning women from the combat hurts their military careers. Although women account for only ten percent of the enlisted personnel (Time, 8/21/95/ Pg. 31), they are still a major part in the armed forces. Their performance recently has generated support from Congress and the public for enhancing the role of females in the military. During the Persian Gulf War, women were sent to the Middle East to fly helicopters, service combat jets, refuel tankers, and load laser-guided bombs. Their performance has led the world to realize that women are extremely useful in combat. Defense secretary Dick Chaney said "Women have made a major contribution to this [war] effort. We could not have won without them." Leaders in the field agreed. The Gulf War had the largest deployment of women in the armed forces in history. These women encountered the same risks as the men they served with. Twenty one females lost their lives (Holm, Women in Combat: The New Reality, pg. 67-68). In the Persian Gulf, there were no exact positions and all areas were equally vulnerable, so the idea of safe havens for women was not really applicable. By many armed forces policies, females are banned from combat jobs and units, but in the Persian Gulf War females were assigned to battleships, air...

Compare and Contrast Lamb to the Slaughter and The Speckled Band Essay

Compare and Contrast Lamb to the Slaughter and The Speckled Band ‘Lamb to the Slaughter’ and ‘The Speckled Band’ are both written is separate eras and cultures, and these differences are reflected in the way the authors use language, structure and moral techniques in their stories. How ever, there are some similarities in these stories as both are of the thriller genre. The story ‘Lamb to the Slaughter’ is about a husband and a wife whose relationship comes to a sudden halt. The sweet innocent wife Mary Maloney kills Mr. Maloney due to that he wants to divorce her. Mary becomes very shocked and confused and kills Mr. Mahoney with a Leg of Lamb. Mary produces an act to hide herself from the murder. The police do not realise this and she gets away. The story ‘The Speckled Band’ is not very different to ‘Lamb to the Slaughter’ but it has some differences. The story is about a Detective who finds himself and his partner trying to work out a case of murder. Dr. Roylott is the person who is suspected of being the guilty one but in the end he gets killed himself. ‘The Speckled Band’ is set in Victorian England. This was a time when England was a terrible place to live. Crime was high in the slums of London but when the Sherlock Holmes stories began to appear attitude started to change. Sherlock Holmes became the perfect detective as he cracked every case and always defeated evil. The setting of the stories reinforces 19th Century morality. The murder it self is set in an old mansion in the countryside â€Å"A picture of ruin†. ‘Lamb to the Slaughter’ however is portrayed as being set in modern Ireland in an ordinary house with an ordinary couple. The names of the couple help us to predict where the couple ar... ...s. The second plot twist is at the end, where the detectives eat the murder weapon. This is all due to these language techniques. ===================================================================== The moral message in ‘The Speckled Band’ is of an old 19th Century storyline ‘Good always wins over evil’. In contrast to ‘Lambs to the Slaughter’ the moral message is very different. ‘Lambs to the Slaughter’ however uses a Modern Moral code. ‘Crime does pay’ in ‘Lambs to the Slaughter’. However. It is clear that ‘The Speckled Band reinforces 19th Century morality ‘crime doesn’t pay’. ====================================================================== In comparison the stories use very different language techniques, moral code and settings. This helps the stories have different storylines and endings due to them being written in very different times.

A Brief History of the Cheesecake Factory Essay

The Cheesecake Factory was founded by Oscar and Evelyn Overton. Evelyn first decided to open a business after making a cheesecake for her husband’s employer in 1949. Evelyn opened a small cheesecake shop in Detroit, Michigan, in the late 1950s, but later gave it up in order to raise her two children. She continued to supply cakes to several local restaurants through a kitchen in her basement. In 1972, Oscar and Evelyn Overton moved to the Woodland Hills area of Los Angeles where they opened a wholesale bakery in which they produced cheesecakes and other desserts for local estaurants. In 1983, the Overtons opened a second restaurant in Marina del Rey. By 1987 the Beverly Hills location had expanded into a 78-seat restaurant and was experiencing great financial success. This led to the opening of a third, larger location in Redondo Beach, which was eventually renovated into a 300-seat, 21 ,OOO square foot location. By the end of the 1980s, The Cheesecake Factory’s one-page menu had expanded and the restaurant offered additional fast-food and short-order items. On January 25, 2011, the company expanded into the Middle East in a partnership ith Kuwaiti retail franchising company M. H. Alshaya Co.. The 300-seat restaurant opened on August 16, 2012, at the Dubai Mall. This is the first location for The Cheesecake Factory outside of the United States. As of March 4, 2013, the Cheesecake Factory Inc. has four restaurants operating in the Middle East, one being located at the Dubai Mall and another at the Mall of the Emirates (both in the UAE), the third in The Avenues Mall, Kuwait, and the fourth in Beirut. [6] Plaza Las Americas in San Juan, Puerto Rico opened its first Cheesecake Factory in the Caribbean on August 28, 2013 Company Mission Statement Mission: To create an environment where absolute guest satisfaction is our highest propriety Vision: Through a shared commitment to excellence, we are dedicated to the uncompromising quality of our food, service, people and profit, while taking exceptional care of our guests and staff, we will continuously strive to surpass our own accomplishments and be recognized as a leader in our industry David Overton Chairman and Chief Executive Officer David Overton has served as our Chairman of the Board and Chief Executive Officer since our incorporation in February, 1992. He co-founded the Company with his parents, Evelyn and Oscar Overton. Mr. Overton crea ed t the Company’s namesake restaurant and opened the first The Cheesecake Factory restaurant in 1978 in Beverly Hills, California. He grew The Cheesecake Factory@ into a national chain and created two other concepts, Grand Lux Cafe@ and RockSugar Pan Asian Kitchen@. Under Mr. Overton’s leadership, the Company’s revenues increased to $1. 8 billion in 2011, with The Cheesecake Factory leading the casual dining industry in average annual sales per restaurant of $10. 2 million. Mr. Overton’s professional honors include the International Foodservice Manufacturers Association â€Å"Silver Plate Award,† recognizing the most outstanding and innovative talent in foodservice operations; the â€Å"Executive of the Year Award† from Restaurants & Institutions Magazine; and the â€Å"MenuMasters Hall of Fame Award† from Nation’s Restaurant News, for his outstanding contributions to menu design and foodservice research and development, among many others. In 2012, Mr. Overton was named â€Å"Entrepreneur of the Year† in the Food Services category for the Los Angeles region by Ernst ; Young. This honor recognizes Mr. Overton for his demonstrated excellence and extraordinary success in innovation, performance and personal commitment to The Cheesecake Factory and the communities our restaurants serve. David M. Gordon PresidentDavid Gordon was appointed President in February 2013. Mr. Gordon Joined our Company in 1993 as a Manager and during his 20 years with The Cheesecake Factory, he held the positions of Chief Operating Officer, Regional Vice President, Area Director of Operations and General Manager. He currently serves on the Board of Directors for the California Restaurant Association. W. Douglas Benn Executive Vice President and Chief Financial OfficerW. Douglas Benn was appointed Chief Financial Officer in January 2009. Mr. Benn is a veteran of the restaurant industry having spent more than 20 years in management roles with restaurant companies. He most recently served as Executive Vice President and Chief Financial Officer of RARE Hospitality International, which owned LongHorn Steakhouse and The Capital Grille prior to the company’s sale to Darden Restaurants in October 2007. During his ten years with RARE, Mr. Benn helped grow the company to over 300 units and over $1 billion in nnual revenues. Debby R. Zurzolo Executive Vice President, Secretary and General Counsel Debby Zurzolo was appointed Executive Vice President, Secretary and General Counsel in December 2003. Ms. Zurzolo Joined our Company as Senior Vice President and General Counsel in April 1999. From 1982 until Joining the Company, she practiced law at Greenberg Glusker Fields Claman & Machtinger LLP in Los Angeles, California. As a partner with that firm, Ms. Zurzolo represented our Company on various real estate matters and negotiated several of our restaurant leases. S Bytuglin President, The Cheesecake Factory Bakery Incorporated Max Byfuglin was appointed President of our bakery subsidiary in January 2006. He previously served as Executive Vice President of The Cheesecake Factory Bakery Incorporated. Mr. Byfuglin Joined our bakery operations in 1982 and worked closely with our founders, serving in nearly every capacity in our bakery over the past 20 years. Joshua Spears: General manager at dolphin mall location, been with the company for 20 years, started as a server/bartender, in Las Vegas Nevada, has a wife and 4 kids, currently doesn’t have any plans to move anywhere but always up to the change Adam Kaytes: Assistant General Manager, been with the company with 20 years, previously worked at 8 different locations, started as a server/bartender, single so always up to any change, currently my interenship supervisor. Gilberto Rodriguez: Server, its going to be 1 year that I been with the company on November 10, currently a server, I will finish school on December so my plans are to find a manager Job after that, previously worked at olive garden and BJ’s as a assistant manager, certified trainer, bartender and server. Location of the property: Address: 11401 NW 12th st, Miami, FL 33172 Description: The Cheesecake Factory serves much more than Just cheesecake! The Cheesecake Factory is a unique, upscale casual dining restaurant offering more than 200 menu selections including appetizers, pizza, pasta, seafood, steaks, salads, sandwiches and more. The menu also features specialty dishes like Chicken Madeira, Miso Salmon, Cajun Jambalaya Pasta and The Factory Burger. Save room for dessert! Try one of The Cheesecake Factory’s 50 delicious cheesecakes and desserts such as their White Chocolate Raspberry Truffle Cheesecake or their Godiva Chocolate Cheesecake, with a cappuccino or espresso. Products: Menu items include: appetizers, cheesecake, pizza, pasta, salads, sandwiches, seafood, steaks and more Competition: The primary competition for the cheesecake factory at dolphin mall will be Texas de Brazil, mainly because its across and it’s the only other fine dinning restaurant at dolphin mall, I personally would not consider pf changs directly competition because that is a completely ditterent style ot t and its not directly across the cheesecake building, honestly there is no directly competition to cheesecake at dolphin mall, but there is a restaurant called bJs brewer house that is relatively close and they have a retty similar menu to ours, this will be the only director competitor we will have in the zone. -Texas de Brazil. -Pf Changs. -BJs Brewer house. Outside dolphin mall the Cheesecake Factorys top competitors are Brinker International, OSI Restaurant Partners, Inc. , and Dine Equity, Inc. Brinker International is a U. S. based company, with over1800 res taurants in 24 countries and has a presence in the Middle East already. Subsidiaries include: Chili’s, Romano’s Macaroni Grill, Maggiands Little Italy and On the Border Mexican Cantina and Grill. Unlike The Cheesecake Factory, Brinker International keeps its company active through cquisitions and partnerships for restaurant locations. A poorly performing Bennigan’s restaurant might become a new Chili’s restaurant. Brinker’s does not appear to be operating at a level of stability across its subsidiaries, either. The most recent Datamonitorreport on the company highlights much selling off of their brands (Datamonitor, 2010). The constant activity leads one to believe the company is less viable than its competitors in spite of staggering revenues and operating profits Company Culture: The Cheesecake Factory created the upscale casual dining segment in 1978 with the pening of our first restaurant in Beverly Hills, CA. And even with over 160 restaurant locations now in the U. S. , we’re Just as original today as we were when we first opened! In addition to The Cheesecake Factory restaurants, the company also operates two bakery production facilities that produce over 60 varieties of quality cheesecakes and other baked products. We know that outstanding people make it all happen. Each individual’s efforts and skills are necessary to the success of our company as a whole. As a staff member, we will invite you to share our company ission, â€Å"To Create an Environment Where Absolute Guest Satisfaction is our Highest Priority†. And our company values will guide your daily actions and ensure that the work environment and company culture is filled with memorable moments. Manager Style: There are a few types of manager styles, I think Adam is the perfect manager, he has a perfect balance for everything, here is a perfect description of him: The Perfect Manager This manager is popular with both staff and guests. This manager works hard to create solid relationships with staff members without becoming too close. Understands the challenges of the daily â€Å"show’ of making sure that all the parts come together properly to insure a quality guest experience. Master of the task related issues and can get them done in a quarter of the time of other managers. This management type keeps a light demeanor on the tloor while at the same time working to insure staff compliance to service standards and quality presentation of the food. Has a great knowledge of regulars and would be regulars and spends time cultivating relationships with the guests in order to insure their return visit. This anager can operate almost independently because their goals are aligned with the company objectives and directives from senior management. Perfect managers can become frustrated when the demands of the Job exceed their ability to complete the objectives in a timely manner. This can cause frustration for the manager and periods of unproductive performance. As a manager on a daily basis, it is tough to work long hours and handle innumerable problems without having it affect the quality of your work. You try to do the best you can and work to make the restaurant the best that it can be. Sometimes you sacrifice your personal well-being for the sake of the Job. Managers as a rule have a hard time separating themselves from what they do. A good management style of any kind begins with a manager that can take care of their emotional and physical needs outside the restaurant. They are emotionally healthy and happy with a positive attitude toward the Job and people they work with. Operational Controls At every Cheesecake Factory restaurant, a kitchen manager is stationed at the counter where the food comes off the line, and he rates the food on a scale of one to en. A nine is near-perfect. An eight requires one or two corrections before going out to a guest. A seven needs three. A six is unacceptable and has to be redone. The whole chain restaurant industry not Just the Cheesecake Factory uses an interesting system for minimizing food waste, which can easily become a burdensome cost: The chain-restaurant industry has produced a field of computer analytics known as â€Å"guest forecasting. † â€Å"We have forecasting models based on historical data†the trend of the past six weeks and also the trend of the previous year,† Adam told me. The predictability of the business has become astounding. The company has even learned how to make adjustments for the weather or for scheduled events like playoff games that keep people at home. The Cheesecake Factory’s ability to add menu items across its restaurants is similarly impressive. The company rolls out a new menu every six months that can feature upwards of a dozen new items. Regional and kitchen managers head to California for intense training that shows them not Just how to make the new dishes but how to train others back at the restaurants in their region. After observing the whole process, its rate of successful and scaled innovation, Gawande writes, â€Å"would be enviable in medicine, where innovations commonly spread at a glacial pace. Strengths and weaknesses: Their strengths include award winning customer service, an interactive website, fantastic desserts and an extensive menu of over 200items that evolves every six months to keep it fresh and exciting to customers. A significant opportunity in moving into an emerging market such as the United Arab Emirates is the prospect for increased revenue and profits for a restaurant of this caliber enteri ng in this new arket. One aspect that distinguished The Cheesecake Factory is how they specialized on their dessert product line and then built and drink product lines around it. By making abase, the company was able to add items and test recipes for success. Now they have a solid food line that is changed every six months to ensure the customers are satisfied. Diversity also ensures return visits because people want to try something new each time; it prevents people from getting bored with the food . When updating their menu, the Cheesecake Factory is also indful of health-conscious customers and has a very high-quality line of health- conscious foods Weaknesses The Cheesecake Factory must consider how the company’s values, ideals, vision admission, and goals will align with the new country. Cultural issues can be a major challenge when moving into a new country. The company must be 100% prepared to take on the culture, the cuisine, and any other conflicts such as dress codes or dietary customs. ome countries such as the United Arab Emirates older generations may be slow to embrace change or new cultures; they may be opposed to new restaurants or ven new menu items at a restaurant. This could pose a problem for the constant menu changes The Cheesecake Factory offers. The differences in tastes, beliefs and culture could potentially be a major challenge for this restaurant moving to the Middle East. The lack of nutritional information may also be problematic for this region, as people in different areas are sensitive to different foods and what are in the foods needs to be known as well as the caloric content of the food. As with the United States, all developed countries have become more aware of what they are eating and their health in general