Disc Jockey Buissness Essays - Brian Welch, Converts To Christianity

Disc Jockey Buissness I have been in the disc jockey business since I was fifteen years old, I own many different sets of equiptment and have been to conventions were the new lines are presented. I also work for Pioneer as a company dj representative so I know their line like the back of my hand. For my project I choose to shop around for new equiptment at two stores, with me I brought a friend who knew absolutly nothing about dj equiptment. I was amazed at my findings and it is becouse of this experiment that I will never shop at Sam Ash again. My friend and I went to Sam Ash music store in New Haven Connecticut, it is a chain music store that has been noted for their excellence in costomer service. We went into the DJ section of their store and started to brows the inventory. I did not talk to the sales man becouse I feared that my knowledge of the equiptment would alter my reasearch. The sales man apporch us with a cool slick mannor that was obviously an act to impress us the young hip crowd. Personaly right off the bat I disliked his mannor and thought it to be very insulting, but people will do anything for a commission. My friend explained that he was looking to start a buissness, focusing on wedding and Bat/bar mitvahs, he then stress our price range of three thousand dollars. I could see the drool on the mans face as he started to explain what we needed. He showed us three different types of speaker putting down the less expensive ones and praising the no price tag line which he owned. The man did not talk about range or peak power which are the man factors when I purchase speakers, instead he threw in terms like these speakers boom, they really kick. These terms were directed at a stero type which he felt we feel into. He then proceeded to demonstrate how great the sppeaker were by pounding the base through out the store. As a professional Dj bass is the last thing you look at , the quality of a speaker depends on vocal quality with a focus on the mid and high range levels. Needless to say these factors were not mentioned at all. The next item was an amplifier which he had the perfect one picked out, in his words it was a perfect match. The amplifier he choose was a high powered model with all the bells and whistles piece of crap. It may have been a perfect match as far as power goes but as far as a lasting reliable unit that wont fail it was not even close. He did not spend that much time on the amplifier becouse it was only a small precentage of the purchase. He than started to tell us how loud our system would be and how much bass we would have. The man started to use words and terms that would get us excited about the purchase. We explained to him that we had a decent cd collection and would like dual cd players. It was as if he completely dirgarded this comment and took us over to the turntable section where he put on the head phones and started to scratch and mix as he danced around the turn table telling us how great he is and how one day we could be as good as he is. I found humor in the way this guy tried to change our minds and go with the hip product that he demonstarated . After his little show and period where he praised himself , I said we dont want turn talbes we want cd players. At this point he acted as if I were not cool and he moped over to the cd players. The first item he showed us that he could get a really good deal on were the pioneer 700 s cd players, which I already own. As a pioneer representative I knew all the fetures how to use them and why they were better than the other lines on the market. The only feture that he used

How to Write a Reflective Essay †It’s Personal. BestEssay.Education

How to Write a Reflective Essay – It’s Personal. How to Write a Reflective Essay – It’s Personal Reflective essay assignments are common assignments in certain classes. Suppose you have just completed a major community service project as a field experience for an upper level sociology course. You have worked at a community center in one of the poorest neighborhoods, assisting with after-school activities for children. Now that your experience is over you must complete the project report by writing a reflective essay on your experience. You have never written such an essay, so obviously you are a bit stressed. This post should help you produce a reflective essay that will meet the expectations of your professor. Understanding the Purpose A reflective essay should include the following components: What were your beliefs or attitudes before this experience? How did you grow personally through the experience How have your beliefs or attitudes been changed as a result of this experience? Structure and Process Before you begin your essay, answer the questions above. This will help you develop your thesis statement, as well as give you the ideas you need for your body paragraphs – in fact, the answers to each one of those questions can easily be body paragraphs. Prepare a brief informal outline of how you will cover each point in your essay. Write the body paragraphs. As you write them, be certain to add a lot of detail. If, for example, you came to better understand the struggles of children in poverty, what examples can you provide? Is there an anecdote that really brought you to this understanding? Remember, this essay is personal. Write the Introduction: Part of learning how to write a good reflective essay means that you understand what information your introduction should include. You want to keep it relatively short. You will introduce the experience you had – a field experience, a play you saw, a trip to see a specific exhibit at the art museum – the topic of your reflective essay, in other words. You will also want to make a general statement that will be your thesis. For example, you might say, â€Å"The chance to view this exhibit of post-modern art has changed my original negative attitude toward this period.† The other tip here is to begin that introduction with something pretty compelling. â€Å"When I was introduced to Johnny, he just looked up at me and scowled. My work was obviously cut out for me!† Your Conclusion: Here is where you are going to sum up your overall response to your experience, how it impacted and/or changed you and what you will carry with you from that experience. Some Additional Tips If your experience was more negative than positive, you should be honest. If viewing the exhibit of post-modern art did not change your opinion of it, say so, and be certain to say why. Confirmation of a previously held belief or attitude is just as important as having your attitude change. You can be more informal in this essay, because it will be written from the first person. But don’t be too informal, using slang, etc., unless you are providing a direct quote. If you find yourself really struggling on this one, you can always contact us and simply say, â€Å"Write an essay for me.† We’ll have someone in touch with your immediately.

Report of the death of Vicky Margaret who died at Albany hospital Case Study

Report of the death of Vicky Margaret who died at Albany hospital - Case Study Example Vicky Margaret was involuntarily admitted at Albany Hospital because the doctors found out that she had a mental illness, which could not allow her to make an informed decision about whether to get treatment (Hope, 2009). The doctors discovered that Margaret had a mental illness according to the statement given by her mother. The statement argued that the patient was diagnosed with the mental disorder after giving birth to her two children. The hospital diagnosed Mrs. Greeuw with bipolar and schizoaffective disorders. The results of the post mortem conducted by the Chief Forensic Pathologist, Dr Cookie, however, indicated that Vicky died from bowel obstructions. The report that comprised of photographs showed that the bowel obstructions resulted from constipation, which led to vomiting and piling up of faeces in the rectum of the deceased. Further investigation indicated that the medication used to treat the patient was capable of leading to constipation. The medication includes Oloz apine, Lamotrigine, Ferrograd, Benztropine, and chlorpromazine (Hope, 2009). All the prescriptions had side effects of leading to constipation, and the doctors failed to examine Vicky’s physical condition. This led to the severity of the case, which consequently led to the death of Vicky Margaret.... This led to the severity of the case, which consequently led to the death of Vicky Margaret. 1.1 Objectives of the report The main aim of preparing this report is to find out and analyze the causes of the death of Vicky Margaret. The report also aims at formulating recommendations that will help health institutions to prevent similar cases. Health institutions may integrate the recommendations in their policies to ensure that nurses and doctors attend to patients efficiently. 2.0 Background of the report The report was compiled using nursing and laboratory notes and reports, in addition to discussions with critical health officers such as psychiatrists, nurses, and general practitioners. 2.1 Analysis of the Case using the Human Factors Models The Human Factors Model explains that efficiency at the workplace is achieved when human characteristics are integrated into the system of a clinic. The human factors include effective communication, safe working tools, and healthy working condi tions. The theory argues that errors are reduced in the workplace when there is efficient communication, and workers use safe tools. In this case, the patient was not examined physically, and there was no proper communication between the doctors who treated Vicky. Griffies, the doctor who admitted Margaret, argued that he was not responsible for the treatment of the patient. Griffies failed to communicate with the doctor who treated Vicky, yet he had some information on her condition. The practitioners also ignored the treatment history of the patient, which shows that Vicky was treated with bowel obstructions in 2005, and she had been admitted to the hospital twelve times since 1989. The case would have been

Limitations of Drugs and Alcohol in the Workplace Essay

Limitations of Drugs and Alcohol in the Workplace - Essay Example Alcohol and drugs are substances that divert the normal functioning of a person’s body and mind. Many people do not have the slightest idea of the limitations of alcohol at the work place and they will continue to indulge in the vice. Many organisations have invested substantial resources in ensuring alcohol and drug use in the organisation has been reduced. However, most of the employees that have been using these drugs still stick to their behaviour of using drugs and alcohol. This is due to the end result of using alcohol and drugs for a long time. It is known that people that abstain in the work place will depict different types of behaviour as opposed to the people that use drugs in the organisation. In, many instances, there is often a drift between the people that use drugs and alcohol in an organisation. This is due to their difference in the socialising, communication and their frequent places where they spend their free time. Workers that use drugs and alcohol will t end to be on different sides from other workers that do not consume alcohol and drugs.... This is due to their difference in the socialising, communication and their frequent places where they spend their free time. Workers that use drugs and alcohol will tend to be on different sides from other workers that do not consume alcohol and drugs (Ghodse, 2005: 19). In such a situation, it is almost impossible to merge the two groups to work together. This causes a contemporary issue in management of employees as they are not likely to agree on some issues. Similarly, some of the employees that are on the opposing ends will not be at ease with some of the timetables and working shifts. This will adversely affect the organisation as most of the employees will not be in agreement to work together. In some cases, discrimination cases occur in an organisation due to cliques of people that have something in common. Discrimination is an attribute that has affected a large number of organisations as it reduces its performance (Brewster, 2008: 19). For instance, some people are given a promotion due to the indulgence in some activities that are not productive in the work place. For instance, friendship in drinking dens could be extended to the organisation. With such activities, it is easier to promote a person that does not qualify for the post. However, the person is qualified for the post due to the indulgence in drugs and alcohol with the managers (Aronson, 2004: 14). This is a setback to the organisation. First, the organisation is likely to be controlled by people that adore alcohol and drugs. This creates a scenario where the decisions that are made in the organisation depend on a clique of drunkards. Such decisions could stall the organisation, especially when they do not consider the whole issue. Secondly, most of the other

Chinese women in globalized economy( Chinese women in marriage, family Assignment

Chinese women in globalized economy( Chinese women in marriage, family planning, and family responsibilities) - Assignment Example The Chinese traditional society regarded women as second class citizens who did not have the rights and freedoms that were enjoyed by men. It is not until 1949 that women began enjoying their rights. There were no equal education opportunities for boys and girls in traditional China as girls were regarded as passing members of the family who would be married off and therefore lacked long term economic benefits (Croll, 2005). According to Chatterjee (2003), the societal structures were modelled in a manner that placed women in an inferior position with a minor role of taking care of children and in-laws. They were expected to demonstrate humility in their subservient role. Women were regarded as ‘passive and unambitious’ and hence were considered to be of no value to economic development in China. Some Chinese folktales depict the society’s view of women that degraded women’s status through such phrases as ‘girls are maggots in rice’ while argum ents of the greater value of geese than girls was a common semantic among many traditional Chinese families (Cheraghi, 2013). Croll (2005) observes that infant mortality was higher in girls than boys among underprivileged traditional Chinese families as a result of contempt by the parents and other community members. Becoming pregnant out of wedlock was regarded as an abomination for the girl and the family to the society yet the man involved went unpunished. Suicide was therefore common among unfortunate girls who got pregnant before marriage. Chinese parents ensured that girls were married off as soon as the mature, which made their stay at home transitory. No family could therefore ‘waste’ resources contributing to the intellectual development. Women were forced in to unhappy pre-arranged marriages for which they had no option. Cruel in-laws made it worse for women as they were not allowed go back to

Authority-responsibility relationships

Authority-responsibility relationships Modern organizations are constantly trying to incorporate a humanistic approach in order to keep their employees happy. Organizational behavior is greatly affected by changes that occur inside the company. One that is seen as most important is that of the changes in organizational structures. The old way of doing things with bureaucratic models have given way to modern models using project and matrix designs. Every organization has objectives and goals that it strives to achieve. In order to do so, the people in the organization must work together. The activities of each of these individuals are broken down by authority-responsibility relationships. These relationships are often formed on the basis of the job hierarchy (Organizational behavior and basics, n.d.). An organization is a group of individuals that are broken down into different levels of authority and segments based on specialty for the intention of achieving the goals and objectives that have been set by the organization. When objectives are established for these groups a process is used to identifying and group the work that is to be performed. Responsibility and authority roles are also defined and delegated while relationships are established for the purpose of enabling the people to work most effectively together (Organizational behavior and basics, n.d.). Administration of an effective organization determines the goals that the company as a whole strives towards. Organizations often evolve out of a need clear, well defined system or structure, that allows people to execute their work responsibilities. This structure helps employees to relate to each other, organize their activities, and achieve the goals or objectives that have been set by the organization. It helps to minimize confusion, maintain an ideal environment and maximizes effectiveness (Organizational behavior and basics, n.d.). Hewlett-Packard is an example of a company that uses modern organizational behavior in order to emphasize productivity and good employee relations. In 2000, Hewlett-Packard was one of five winners of the Ron Brown Award for Corporate Leadership. This company was founded in 1939 by Bill Hewlett and David Packard. Early on this company has a good philosophy that encouraged good employee relations. David Packard fashioned the concept of management by walking around as a means to achieve a high involvement and open work culture. HP has been both a leader in technology and in human resource management practices. As a leader in technology HP designed and produced the first handheld scientific calculator. As a management innovator HP introduced the radical notion of flexible work hours and removed time clocks as a way to show respect for and trust in its employees (Organizational Behavior in Changing Times, n.d.). HP is a $41-billion-a-year business that consists of seven major product lines and three service lines. HP products include computer desktops and workstations, mobile products, printing and digital imaging products, storage products, servers, networking products, and software. The services lines include e-services, personal services, and business services. HP has approximately 88,500 employees and was one of the first companies to formalize telecommuting policies for its employees. The company has more than 540 sales and support offices and distributorships in 120 countries worldwide (Organizational Behavior in Changing Times, n.d.). The Santa Rosa Systems Division of Hewlett Packard (SRSD) was created in 1992 in order to target a new systems integration opportunity in the ever growing communication business sector. In 1994 SRSD faced many challenges that threatened its success as well as that of its leadership team. Those in the organization saw the following things as major issues: There were two competing strategies that were threatening to divide the organization There were problems between two functions that were competing for common engineering resources. This problem was caused by a functional structure that had very poorly designed cross-functional business teams The cross-functional teams that were not effectively led or managed and did not produce any needed coordination There was a top team that was not effective. There was a general manager who was not confronting and resolving key strategic and organizational issues. There was low trust throughout the organization that prevented organizational problems from being discussed and managed. There was underperformance in the rate of growth and profitability as well as low morale and turnover of key technical people (Beer, 2002). In order to help address these issues HP used a technique know as Organizational Fitness Profiling (OFP). This process enabled the leadership team to bring these problems to the surface and make changes that allowed the business unit to capitalize on many market opportunities. The leadership team and many of the key managers in theSanta Rosadivision had grown up in Hewlett Packards traditional business environment. Fitness Profiling enabled the leadership team to have an honest organizational conversation about the behaviors that were silent killers and diagnose the root causes (Beer, 2002). HP is a technology company that operates in more than 170 countries worldwide. They explore how technology and services can help people and companies address their problems and challenges while pursing their own possibilities, aspirations and dreams. They apply new thinking and ideas to create more simple, valuable and trusted experiences with technology. They are continuously improving the way that their customers live and work (Hewlett-Packard, 2009). Not many other companies offer as complete a technology product portfolio as HP does. They provide infrastructure and business offerings that range from handheld devices to some of the world’s most powerful supercomputers. They offer consumers a wide range of products and services from digital photography to digital entertainment and from computing to home printing. This comprehensive portfolio helps them match the right products, services and solutions to their customers’ specific needs (Hewlett-Packard, 2009). Hewlett Packards motto for their employees consists of Stretch. Strive. Succeed. This is a standard that they demand not only from themselves but from their employees as well. When a person goes to work at HP, they are given every opportunity to stretch their talents, strive for new solutions and succeed beyond what they thought was possible. And when the employee does this they are recognized and rewarded as they grow with the company (Hewlett-Packard, 2009). This approach is what has made HP the worlds leading information Technology Company and keeps them moving in new and interesting directions. This is how they have been able to provide ideas that help people around the world connect, create and accomplish amazing things. Its why their people are experts in so many areas including marketing, finance, HR, sales, IT infrastructure, personal computing and access devices, business technology solutions, global services, and imaging and printing for consumers, enterprises, and small and medium businesses. They believe that when you bring great minds together in over 170 countries, each person has a hand in driving the innovations that make the world a better place (Hewlett-Packard, 2009). The Sociotechnical system (STS) redesign process that was used by HP in order to chronicle the process as it actually occurs includes documenting how changes in managers’ and employees’ beliefs and behaviors as they are produced. STS redesign is not a new management trend but was first detailed by Eric Trist and his associates of the Tavistock Institute in 1963. Central to STS redesign are two principles. The first is that work is comprised of both social and technical components, while the second is that organizations are open systems. The second concept is composed of two important concepts. Organizations are open meaning that they are constantly interacting and negotiating with their environment. Just as significant is the character of their system. Real change occurs only with attention to all aspects of the organization. In order to implement STS redesign, top management must sponsor and demonstrate commitment to the change and the redesign team must be composed of employees from all levels of the organization. This is a change process designed by the workers whose work is being redesigned. Guiding principles include employee involvement, the reallocation of power and authority down the hierarchical ladder, open communications, and system wide transformation. Structurally, the result is an organization composed of self-managing teams (Besser, 1999).  

Business Strategies :: essays research papers

Strategy evaluation is an attempt to look beyond the obvious facts regarding the short-term health of a business and appraise instead those more fundamental factors and trends that govern success in the chosen field of endeavor. Strategy can also be defined as a set of objectives, policies and plans that, taken together, define the scope of the enterprise and its approach to survival and success. Alternatively, we could say that the particular policies, plans, and objectives of a business express its strategy for coping with a complex competitive environment. A good business strategy can be broadly categorized into functions like consistency, consonance, advantage, and feasibility. A strategy that fails to meet one or more of these criteria is strongly in suspect. It fails to perform at least one of the key functions that are necessary for the survival of the business. Inconsistency in business is not simply a flaw in logic. A key function of strategy is to provide coherence to organizational action. A clear and explicit concept of strategy can foster a climate of tacit coordination that is more efficient than most administrative mechanisms. Organizational conflict and interdepartmental bickering are often symptoms of managerial disorder, but may also indicate problems of strategic inconsistency. It is no exaggeration that to say that competitive strategy is the art of creating or exploiting those advantages that are most telling, enduring, most difficult to duplicate. Competitive strategy, in contrast with generic strategy, focuses on the differences among firms rather than their common missions. Competitive advantages can normally be traced to one of the three roots: (1) superior skills, (2) superior resources, and (3) superior position. Positional advantage is of two types, first mover advantages and reinforcers. First movers may also gain advantages in building distribution channels, in trying up specialized suppliers, or in gaining the attention of customers. Reinforcers are policies and practices acting to strengthen or preserve a strong market position and which are easier to carry because of the position. Other position-based advantages include the ownership of special raw material sources or advantageous long-term supply contracts; being geographically located near k ey customers in a business involving significant fixed investment and high transportation costs; being a leader in a service field that permits or requires the building of a unique experience base while serving clients; being a full-line producer in a market with heavy trade-up phenomena; having a wide reputation for providing a needed for providing a needed product or service trait reliably and dependably. Business Strategies :: essays research papers Strategy evaluation is an attempt to look beyond the obvious facts regarding the short-term health of a business and appraise instead those more fundamental factors and trends that govern success in the chosen field of endeavor. Strategy can also be defined as a set of objectives, policies and plans that, taken together, define the scope of the enterprise and its approach to survival and success. Alternatively, we could say that the particular policies, plans, and objectives of a business express its strategy for coping with a complex competitive environment. A good business strategy can be broadly categorized into functions like consistency, consonance, advantage, and feasibility. A strategy that fails to meet one or more of these criteria is strongly in suspect. It fails to perform at least one of the key functions that are necessary for the survival of the business. Inconsistency in business is not simply a flaw in logic. A key function of strategy is to provide coherence to organizational action. A clear and explicit concept of strategy can foster a climate of tacit coordination that is more efficient than most administrative mechanisms. Organizational conflict and interdepartmental bickering are often symptoms of managerial disorder, but may also indicate problems of strategic inconsistency. It is no exaggeration that to say that competitive strategy is the art of creating or exploiting those advantages that are most telling, enduring, most difficult to duplicate. Competitive strategy, in contrast with generic strategy, focuses on the differences among firms rather than their common missions. Competitive advantages can normally be traced to one of the three roots: (1) superior skills, (2) superior resources, and (3) superior position. Positional advantage is of two types, first mover advantages and reinforcers. First movers may also gain advantages in building distribution channels, in trying up specialized suppliers, or in gaining the attention of customers. Reinforcers are policies and practices acting to strengthen or preserve a strong market position and which are easier to carry because of the position. Other position-based advantages include the ownership of special raw material sources or advantageous long-term supply contracts; being geographically located near k ey customers in a business involving significant fixed investment and high transportation costs; being a leader in a service field that permits or requires the building of a unique experience base while serving clients; being a full-line producer in a market with heavy trade-up phenomena; having a wide reputation for providing a needed for providing a needed product or service trait reliably and dependably.

Substantial Problems on Industrialization

At the turn of the century, a spirit of reform known as progressivism took hold of many American people. Less a united movement than a loose gathering of casual and improbable alliances, progressivism targeted the massive problems of an urban, industrialized nation. In spite of resistance, progressives were able to redefine government†s role in American life, make a serious run for the White House, and ratify such lasting reforms. In the nightfall of the 1800†³s, many citizens could see that existing efforts to solve the substantial problems of industrialization were failing. The 1880†³s and 1890†³s were filled with lively debates about how to reform society. The ideas of journalists Henry George and Edward Bellamy were among the most popular. In 1879 Henry George had written a book Progress and Poverty in an effort to explain why an advanced civilization seemed to increase rather than eliminate poverty. George proposed to solve this problem by ending taxes on improvements on land, such as housing and cultivation. George proposed just a single tax – on the value of land itself. Such a tax would make a speculation in land less attractive by increasing the cost of holding land without using it. In 1888 newspaper editor Edward Bellamy published a novel called Looking Backward. Incorporated into the novel was the story of a man being hypnotized and waking up in the year 2000. All of the harsh working conditions, social class set backs, and political corruption that existed in 1887 no longer existed. The reason for such a change was that government had nationalized the great trusts and organized industrial management. Socialists, unionists, and city government reformers also had many followers. Progressives realized that the nation†s free enterprise system often could be unfair, but they did not want to lose the high standard of living and personal liberty it had given them, and they deeply feared the violence of revolution. Thus, progressives were faced with the question of how to preserve what was good about the United States while reforming the bad. In order to protect vulnerable citizens, progressives accepted an increased level of government control over areas once considered private, such as housing and healthcare. Florence Kelley became a leader in the search for answers. She soon became a resident in Jane Addams† Hull House in Chicago. Largely through her efforts, in 1893 Illinois passed a law prohibiting child labor, limiting working hours for women, and regulating sweatshop conditions. In 1954 Supreme Court justice Felix Frankfurter said that Florence Kelley â€Å"had probably the largest share in shaping the social history of the United States during the first thirty years of this century. † Driven by the mounting tide of public demand, an inundation of progressive reform programs flowed through local, state, and federal legislatures. Targets for the proposed reforms included politics, society, and the economy. Some reform mayors led movements for city – supported welfare services. Hazen Pingree provided public baths, parks, and, to combat the 1893 depression, a work relief program. â€Å"Golden Rule† Jones opened playgrounds and free kindergartens and built lodging houses for the homeless. â€Å"Nobody has the right to rule anybody else,† he once said. He thought all people would be good if social conditions were good. Progressive governors and state legislators also were active. Governors Robert LaFollette in Wisconsin and Hiram Johnson in California introduced reforms to make government more efficient and responsive to voters. Progressivism appeared at the federal level in labor and industrial relations, in the regulation of business and commerce. By the time Theodore Roosevelt completed his second term in 1909, the government had filed forty – two antitrust actions. The beef trust, Standard Oil, and the American Tobacco Company were either broken up or forced to reorganize. Roosevelt was not antibusiness. He did not wish to destroy trusts he deemed â€Å"good,† or not harmful to the public, he just felt they should be supervised and controlled. The progressive era also gave way to they sixteenth and seventeenth amendments. The sixteenth amendment allowed government to raise more revenue from wealthy people†s income and less from tariffs that hurt the working poor. The seventeenth amendment took the election of senators out of the hands of legislature; voters were thus allowed to play a more direct role in government. By the mid – 1910†³s, progressives could take pride in the many changes they had helped bring about, such as redefining the role of government in business and politics. Some reformers included Henry George, Edward Bellamy, Florence Kelley, and the nation separated as local, state, and federal. The beginning of the war in Europe brought about the end of the progressive era in 1914, by the end of 1916 the reform period of the United States had sputtered out.

CookSafe Food Safety Management Audit

CookSafe Food Safety Management Audit Introduction to HACCP Principles and CookSafe Food Safety Management System HACCP Principles Hazard Analysis Critical Control Point (HACCP) is defined as a system concerned with food safety management (Eves Dervisi 2005). According to Riswadkar (2000), the system’s major focus is identification and prevention of hazards likely to cause food borne illnesses (FBI).Advertising We will write a custom case study sample on CookSafe Food Safety Management Audit specifically for you for only $16.05 $11/page Learn More HACCP is used to overcome the shortcomings associated with manufacturing processes with regards to food items. The system also involves of random sampling of various food products to enhance safety. Bolton, Meally, Blair, McDowell and Cowan (2008) are of the opinion that HACCP ensures quality and safety are integrated into every step of the food production process. The system encompasses specifications of the product formulation and distributio n. Consequently, safety is ensured even in cases where potential consumers misuse or abuse the food product. According to Buchanan (1990), HACCP was developed in the 1960s. Over the years, it has emerged as a major approach in securing and enhancing the safety of food products supplied in the market (Buchanan 1990). The popularity of the system emanates from its preventive approach to food safety. To this end, the system indentifies, evaluates, and controls hazards that are associated with food safety. CookSafe CookSafe, on the other hand, refers to a guidance manual for caterers. It was developed by the Food Standards Agency Scotland (Food Standards Agency [FSA] 2004). The manual provides information on the various types of food businesses.Advertising Looking for case study on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The HACCP working group of the Scottish Food Enforcement Liaison Committee (SFELC) was a lso involved in its formulation (FSA 2004). The caterers’ guidance manual is designed to help catering businesses understand and implement HACCP based systems. It is noted that the manual categorises hazards into chemicals, micro-biologicals, and physicals (Bolton et al. 2008). Hazard is considered as anything that may harm individuals who consume the supplied food products. CookSafe adopts the HACCP approach in managing food quality and safety. It requires all caterers to conduct hazard analysis in their food businesses (FSA 2004). The analysis takes place where caterers identify the various hazards associated with each process and step in their business. Consequently, anything that can go wrong in the business is highlighted and measures to control or prevent the hazard implemented (Bryan 1999). According to Riswadkar (2000), the risk management philosophy adopted by HACCP is very basic. The system is used to highlight the critical risk areas. The identification helps the f irm to focus on these hazards. As a result, risk management efforts are maximised in the process. In light of this, HACCP provides a very systematic approach to food safety management. Outline of the Audit Report The following report provides a HACCP and CookSafe audit analysis. The report critically reviews the various aspects of these systems that are essential in food safety management. The approach adopted in this review demonstrates the effectiveness of food safety management using HACCP.Advertising We will write a custom case study sample on CookSafe Food Safety Management Audit specifically for you for only $16.05 $11/page Learn More The report highlights some of the difficulties related to the application of CookSafe in small and large catering firms. The HACCP based audit investigates the various aspects of the system. In addition, the report explores the effectiveness of HACCP application in the CookSafe program. The audit also highlights some of the major problems hindering the application and effectiveness of the CookSafe system. Key Aspects of HACCP Audit According to Ehiri, Morris, and McEwen (1995), the desire to promote food safety has made HACCP a necessity for the food processors. HACCP has emerged as the preferred mode of achieving total quality management in the industry. As such, the need for HACCP audit in this industry is made apparent. Many food regulation agencies, such as FDA, have incorporated this system into their programs. For instance, FDA made HACCP part of its audit program in its 1999 Food Code (Riswadkar 2000). At the heart of most food safety management programs today is HACCP. Auditing the effectiveness of the system in various food safety management programs involves analysing several aspects related to the same (Eves Dervisi 2005). The aspects are apparent from the process approach adopted by HACCP. Riswadkar (2000) advances seven principles associated with the implementation of the HACCP model. The first principle involves conducting hazard analysis and risk assessment. It is noted that this is the most important principle of this system. Effective food safety controls rely on the proper identification and assessment of risks. The first principle entails a very involving and engaging process.Advertising Looking for case study on business economics? Let's see if we can help you! Get your first paper with 15% OFF Learn More The reason is that all the potential hazards must be identified. Failure to highlight these items can result in unacceptable risks. The risks may manifest themselves in spite of the implementation of the correct control and monitoring systems. As such, this principle is very essential in enhancing the effectiveness of HACCP. The second aspect of HACCP entails identifying critical control points (CCPs) in food preparation (Gilling, Taylor, Kane Taylor 2001). It is a fact that many aspects of the food processing system are considered as control points. However, only very few of them qualify as CCPs. CCPs refer to controllable points in a given process. Failure to control these elements may result in unacceptable risks (Gilling et al. 2001). CCPs refer to those points, procedures, and steps in the food production process where safety and hazard can be controlled. The various hazards can also be prevented, reduced, and eliminated at such stages. Most of the control points are defined i n relation to consumer protection. However, other steps beyond this basic protection can be identified and dealt with. The third principle of HACCP entails establishing critical boundaries, specifications, and limits for each of the CCPs (Gilling et al. 2001). The system requires the establishment of critical limits for each of these points. The limits ensure that the system controls the identified hazards effectively. They also act as safety margins for each of the CCPs, enhancing the control and prevention of the identified hazard in the process (Riswadkar 2000). Establishing the procedures needed to monitor the CCPs constitutes the fourth principle of HACCP (Riswadkar 2000). Monitoring and review entails a planned set of activities. It involves conducting tests and carrying out observations. The aim is to ensure that the CCPs are regulated. The principle ensures that the various aspects of monitoring are mapped out. The fifth HACCP principle entails the establishment of correctiv e action protocols for each of the CCPs (Gilling et al. 2001). It helps in making corrections in case the monitoring aspect indicates any deviations exceeding critical safety margins. Riswadkar (2000) provides a working definition of critical deviations. Riswadkar views them as deficiencies that may lead to unacceptable risks with regards to health of the consumer. Such deficiencies need to be addressed immediately. Establishment of procedures for recordkeeping constitutes the last aspect of HACCP system (Eves Dervisi 2005). Maintenance of records is very essential to the system. The records encompass all the other aspects of HACCP, including critical control points and safety limits. Corrective actions, hazard analysis, and verification activities constitute the other components of the HACCP system. The current comprehensive HACCP audit will take into account all these elements of the system. Evaluation of the key aspects will determine the efficiency of HACCP implementation in a given food safety management system. The presence of all these elements should be highlighted in the CookSafe program. According to Taylor (2001), an effective and efficient HACCP program involves a systematic approach to the issues associated with food safety management. Effectiveness of HACCP is also reflected in the risk management philosophy of the system. The philosophy puts emphasis on the reduction of potential hazards, most of which are inherent in food safety (Eves Dervisi 2005). The strategy enables food processing firms to direct their resources towards the prevention and mitigation of threats to food safety. HACCP EC 852/2004 Regulation on Foodstuffs Hygiene The suitability of HACCP in food safety management is made apparent in the wide scope of the system. The effectiveness of this approach is enhanced by various regulations. One of them is the HACCP EC 852/2004 Regulation on Foodstuffs Hygiene. Caterers and other food producers have are legally obliged to provide safe products to the consumers (Regulation (EC) no. 852/2004 of the European parliament and of the council [Regulation 852/2004] 2004). The regulations seek to modernise, consolidate, and simplify legislations on food hygiene in the European Union. In addition, HACCP EC 852/2004 regulation focuses on controlling the various public health protection systems. The regulation clarifies the primary responsibilities of food business operators, ensuring that they conduct their activities safely. Generally, regulation 852/2004 stipulates what is expected from food business operators. The regulation applies to all categories of operators, including those at the primary production level (Seward 2000). However, it is important to note that the needs of the primary producers are different from the expectations of other food operators. All food business operators are required to maintain and implement a HACCP based system (Regulation 852/2004 2004). In addition, the HACCP principles must be implemen ted. The implementation takes into consideration the flexibility of individual cases. The regulation explores flexibility levels, which simplifies HACCP’s implementation requirements for small businesses. How CookSafe Works As already indicated, this system is important in the food industry. A number of adjustments were made on food regulations in 2006. Under the new rules, entrepreneurs operating in this industry were expected to implement safety management protocols in accordance with the HACCP system. The Food Standards Agency Scotland sought the assistance of HACCP working group (the Scottish Food Enforcement Liaison Committee [SFELC]) to undertake these changes (FSA 2004). SFELC developed a guidance manual for the caterers, drawing from the perspectives of various experts in the food industry. The outcome of the taskforce was the manual referred to as CookSafe (FSA 2004). The caterers benefit from the new guidebook by following the instructions provided. They are capable of developing HACCP based approach to meet their business needs. CookSafe program consists of five phases. They include the introduction phase, the flow diagram section, and the HACCP charts part. The others include the house rules and the records sections (FSA 2004). Based on the program, it is apparent that the various aspects of HACCP system are addressed in CookSafe. The introduction phase provides caterers with guidelines on the various HACCP terms used in CookSafe food safety management program (Taylor 2001). The flow diagram section provides templates to help operators customise their business operations. The HACCP charts section outlines the steps to be followed in the business process (Eves Dervisi 2005). The section also highlights what may go wrong. In addition, it provides solutions to the problems. The section provides guidelines and examples that caterers can adapt in their business. The house rules section of CookSafe program assists caterers to develop their own bu siness regulations. The aim is to enhance the safety of their day-to-day operations (Seward 2000). The section ensures that safety practices are incorporated into the food production processes. The records part provides caterers with guidelines on the template used to link the sections constituting the entire CookSafe food safety management program (Taylor 2001). CookSafe provides caterers with a framework to fully implement HCCP in food production activities. The program can also be utilised to enhance good business practices in an already existing system. Ultimately, CookSafe addresses the issue of food safety management by caterers in general. The system is tailored to suit the needs of most catering businesses. However, the caterers are required to adapt their business records and rules to suit their business operations. The system manifests this strength by providing guidelines, a template, and recommendations for every step followed in the implementation (Tsarouhas 2012). Cook Safe food safety management program is based on the best available information. Verification and Validation of CookSafe System Elements Verification of the various CookSafe system elements constitutes a very essential aspect of the program. The process involves performing an overview analysis of the entire HACCP system (FSA 2005). Verification also includes establishing the effectiveness of the procedures followed in controlling hazards and their applications in operations. Major components of the CookSafe system facilitating the verification and validation of the elements involve documentation and the action plan (FSA 2004). Documentation ensures that the records of the steps comprising the system implementation are documented. Record keeping facilitates tracking of the system implementation process. According to FSA (2004), the action plan in CookSafe system records the progress made in the implementation of the five phases. The action plan refers to a documented record listing th e completed actions in relation to system implementation (Tsarouhas 2012). It is maintained by the person utilising the manual. The plan is used to devise a HACCP compliant food safety management system. Documentation provides the mechanism used to ensure that the elements of the CookSafe system work effectively (Pierson Corlett 1992). It details the primary intentions and the achievements made in the various sections of system implementation. If some elements exhibit shortcomings, a review is conducted and a different approach adopted. Some examples of verification elements in CookSafe system include checking for consistency in the application of control measures at CCPs (Taylor 2001). Monitoring the records for consistency and accuracy is another instance of verification in the system. Conducting CookSafe Food Safety Management System Audit According to Grujic, Keran, Vujadinovic, and Perusic (2012), employees are an important element in any HACCP system in facilities dealing wit h food production. The members of staff make up the primary force that audits the implementation and outcomes of CookSafe system. Business operators can perform the audit function, although they might favour the firm and produce biased results (Seward 2000). Grujic et al. (2012) are of the opinion that employees need motivation. Incentives facilitate compliance with the regulations, especially in relation to food safety and hygiene. In addition, providing practical and ongoing training to the staff involved in handling food is very important. The training should enhance their industrial skills and add to the general information available to the system. According to Pun and Bhairo-Beekhoo (2008), employees need enhanced knowledge on product safety, expertise, hygiene, and HACCP. Several authors have investigated the need for training in enhancing employees’ knowledge on food safety (Holford 2010). Training the employees is a strategy used to improve food safety and the overall human health. Holford (2010) argues that prerequisite training is inevitable in the successful implementation of HACCP system in the catering industry. Prerequisite activities are important in the industry, including in the implementation of HACCP CookSafe food safety management system. Other activities include health insurance, hygiene practices, pest control, and competent manufacturing practices (Kane 2011). Equipping employees in the catering sector with the relevant knowledge and skills on CookSafe food security management supports the success of the system. In addition, employees conduct excellent audit on the entire process. External auditors, such as officials from the Food Standards Agency, can also audit the process. Auditing the Food Businesses There are numerous aspects of auditing, especially in the food industry. External auditors uphold the effectiveness of the whole review process. They must be authorised and knowledgeable about the standards in the industry. As suc h, auditing the effectiveness of the CookSafe food safety management system is a major undertaking. According to Paniscello, Quantick and Knowles (1999), the frequency of auditing CookSafe food safety management system is informed by various factors. For instance, determining the CCPs in the flow chart section is subject to debate. Such factors as sanitation and location are, however, under the control of fixed guidelines (McSwane Linton 2000). In light of this, the audit process should be carried out regularly. For instance, it can be carried out on a monthly basis. The audit process must be guided by a checklist. The CookSafe system manual condenses the implementation process into five major sections (FSA 2004). Consequently, the audit checklist must highlight the achievements made in the various sections. For instance, the checklist can address such issues as the relationship between house rules and temperature control, personal hygiene, training, and cleaning (Mitchell, Fraser Bearon 2007). Other aspects that can be addressed include available hazards and risks, as well as the control measures can put in place. The checklist can highlight sub-sections on effective manufacturing processes and work flow in food processing. According to Pierson and Corlett (1992), there are various methods of collecting and reporting auditing data. Data collection should begin with the documentation feature of the CookSafe system. The information derived from this phase is secondary in nature. However, the feature is an excellent source of management information. Primary sources of data include observations, laboratory tests, and responses generated from the checklist. The methods used in collecting such information should support the legitimacy and validity of the findings. Laboratory tests, observations, and checklist findings complement each other. For instance, the documentation section of CookSafe system should enhance the results generated through observations. Public ation of the findings made in the audit is the best alternative for reporting the information generated from the CookSafe food safety management system. Publishing the findings would facilitate comparisons with outcomes from other parts of the country given that the system is implemented in the whole region. In addition, reporting the findings would help in publicising the CookSafe system. Using the Audit Approach on a Small and a Medium Business Using the HACCP food safety management system to audit the sandwich business and the restaurant would be relatively easy. The two businesses fall under the category of small and medium enterprises. Auditing the two ventures will involve a conventional approach. The process requires the presence and participation of the management teams. Submission of HACCP documentation provides the basis for the audit. Inspection of the business operations in line with relevant regulations, including Regulation (EC) No 852/2004, then follows. Review of the food safety program will include analysis of such documentations as the process flow charts, monitoring records, and the specifications for the finished product. Assessment of the hazard analysis reports and CCPs will also feature in the auditing process. Results of tests conducted on various food products, together with verification records, will also be analysed. The findings of the auditing process are enhanced by inspecting the food business license, observing the production processes, and reviewing the manufacturing practices. Review of the food safety program and implementation of corrective actions will follow. The process will come to an end following the compilation of the audit reports and inspection notes. Difficulties in Applying CookSafe Food Safety Management System The use of the CookSafe Food safety management system and the implementation of the HACCP principles are faced by numerous challenges. It is noted that HACCP is based on scientific and empirical foundation s. It is also widely publicised. However, challenges remain as far as its implementation is concerned. According to Taylor and Taylor (2004), one of the problems affecting HACCP is the bureaucracy behind the system. For instance, the documentation aspect of the CookSafe system is complex and characterised by various formalities. In addition, some SME operators feel that the system does not address the needs of their businesses adequately. Kane (2011) argues that the introduction of new legislations in relation to food hygiene poses a major problem to SME owners. For instance, the caterers who fail to comply with the regulations are forced to close down their businesses. Based on this, the system is regarded as limiting and discouraging with regards to entrepreneurship in the food production sector. The effective implementation of CookSafe system requires the utilisation of time and other resources. According to Taylor and Taylor (2004), time and money are highly valued resources tha t some players in the food industry cannot afford to waste. Furthermore, some of the businesses consider the system as unnecessary since they are already taking care of their consumers. Conclusion The HACCP concept is gaining popularity irrespective of the challenges encountered in its implementation. The system is rapidly replacing traditional approaches, such as health examinations, end product testing, and inspections. However, the future of the approach in the food industry remains unclear. However, it is apparent that HACCP principles will continue to evolve over time. The effectiveness of the approach in promoting food safety is encouraging. The need for increased vigilance in relation to food borne diseases is on the rise. As such, the continued use of HACCP depends on its effectiveness in food safety management. References Bolton, D, Meally, A, Blair, I, McDowell, D, Cowan, C. 2008. ‘Food safety knowledge of head chefs and catering managers in Ireland’, Food Co ntrol, vol. 19 no. 3, pp. 291-300. Bryan, F 1999, ‘Hazard analysis critical control point approach to food safety: past, present, and future’, Journal of Environmental Health, vol. 61 no. 8, pp. 9-14. Buchanan, R 1990, ‘HACCP: a re-emerging approach to food safety’, Trends in Food Science and Technology, vol. 1 no. 1, pp. 6-8. Ehiri, J, Morris, G McEwen, J 1995, ‘Implementation of HACCP in food businesses: the way ahead’, Food Control, vol. 6, pp. 341-345. Eves, A Dervisi, P 2005, ‘Experiences of the implementation and operation of hazard analysis critical control points in the food service sector’, International Journal of Hospitality Management, vol. 24 no. 1, pp. 3-19. Food Standards Agency 2004, CookSafe: food safety assurance system. Web. Gilling, S, Taylor, E, Kane, K, Taylor, J. 2001. ‘Successful HACCP implementation: understanding the barriers through the use of a behavioural adherence model’, Journal of Foo d Protection, vol. 64 no. 10, pp. 710-715. Grujic, S, Keran, H, Vujadinovic, D, Perusic, M. 2012. ‘Knowledge of employees in restaurants about the means and application of HACCP’, Quality of Life, vol. 3 no. 3/4, pp. 76-87. Holford, D 2010, ‘Knowledge construction and risk induction/mitigation in dialogical workgroup processes’, Qualitative Research in Organizations and Management: An International Journal, vol. 5 no. 2, pp. 127-161. Kane, K 2011, ‘Evolving methods of HACCP: costs and benefits’, Worldwide Hospitality and Tourism Themes, vol. 3 no. 5, pp. 1-6. McSwane, D Linton, R 2000, ‘Issues and concerns in HACCP development and implementation for retail food operations’, Journal of Environmental Health, vol. 62 no. 6, pp. 15-18. Mitchell, R, Fraser, A Bearon, L 2007, ‘Preventing food-borne illness in food service establishments: broadening the framework for intervention and research on safe food handling behaviours†™, International Journal of Environmental Health Research, vol. 17 no. 1, pp. 9-24. Paniscello, J, Quantick, P Knowles, M 1999, ‘Toward the implementation of HACCP: results of a UK regional survey’, Food Control, vol. 10, pp. 87-98. Pierson, M Corlett, D 1992, HACCP principles and applications, Van Nostrand Reinhold, New York. Pun, K Bhairo-Beekhoo, P 2008, ‘Factors affecting HACCP practices in the food sectors: a review of literature 1994-2007’, Asian Journal on Quality, vol. 9 no. 1, pp. 134-152. Regulation (EC) no 852/2004 of the European parliament and of the council 2004. Web. Riswadkar, A 2000, ‘An introduction to HACCP’, Professional Safety, vol. 45 no. 6, pp. 33-34. Seward, S 2000, ‘Application of HACCP in food service’, Irish Journal of Agricultural and Food Research, vol. 39 no. 2, pp. 221-227. Taylor, E Taylor, J 2004, ‘Perceptions of â€Å"the bureaucratic nightmare† of HACCP: a case study’, Br itish Food Journal, vol. 106 no. 1, pp. 23-46. Taylor, E 2001, ‘HACCP in small companies: benefit or burden?’, Food Control, vol. 12 no. 4, pp. 217-222. Tsarouhas, P 2012, ‘Reliability, availability and maintainability analysis in food production lines: a review’, International Journal of Food Science Technology, vol. 47 no. 11, pp. 2243-2251.

Science Projects for Every Subject

Science Projects for Every Subject How many times have you seen a science demonstration or watched a cool video and wished you could do something similar? While having a science lab certainly expands the type of projects you can do, there are many entertaining and fascinating projects you can do using everyday materials found in your own home or classroom. The projects listed here are grouped according to subject, so no matter what youre interested in, youll find an exciting activity. Youll find projects for every age and skill level, generally intended for the home or a basic school lab. To understand the basics of chemical reactions, start with the classic baking soda volcano or get a little more advanced and make your own hydrogen gas. Next,  learn the basics of crystallography with our collection of crystal-related experiments.   For younger students, our bubble-related experiments are simple, safe, and lots of fun. But if youre looking to turn up the heat, explore our collection of fire and smoke experiments.   Because everyone knows science is more fun when you can eat it, try some of our chemistry experiments involving food. And finally, our  weather-related experiments  are perfect for amateur meteorologists any  time of the year.   Turn a Science Project Into a Science Experiment While science projects may be done simply because they are fun and raise interest in a subject, you can use them as the basis for experiments. An experiment is a part of the scientific method. The scientific method, in turn, is a step-by-step process used to ask and answer questions about the natural world. To apply the scientific method, follow these steps: Make observations: Whether youre aware of it or not, you always know something about a subject before you perform a project or experiment with it. Sometimes observations take the form of background research. Sometimes they are qualities of a subject you notice. Its a good idea to keep a notebook to record your experiences before a project. Make notes of anything of interest to you.Propose a hypothesis: Think of a hypothesis in the form of cause and effect. If you take an action, what do you think the effect will be? For the projects in this list, think what might happen if you change the amounts of ingredients or substitute one material for another.Design and perform an experiment: An experiment is a way to test a hypothesis. Example: Do all brands of paper towels pick up the same amount of water? An experiment might be to measure the amount of liquid picked up by different paper towels and see if its the same.Accept or reject the hypothesis: If your hypothesis was that all brands of paper towels are equal, yet your data indicates they picked up different volumes of water, you would reject the hypothesis. Rejecting a hypothesis doesnt mean the science was bad. On the contrary, you can tell more from a rejected hypothesis than an accepted one. Propose a new hypothesis: If you rejected your hypothesis, you can form a new one to test. In other cases, your initial experiment might raise other questions to explore. A Note About Lab Safety Whether you conduct projects in your kitchen or a formal laboratory, keep safety first and foremost in your mind. Always read the instructions and warning labels on chemicals, even common kitchen and cleaning products. In particular, note whether there are restrictions about which chemicals can be stored together and what hazards are associated with the ingredients. Note whether or not a product is toxic or poses a hazard if it is inhaled, ingested, or touches skin.Prepare for an accident before one happens. Know the location of the fire extinguisher and how to use it. Know what to do if you break glassware, accidentally injure yourself, or spill a chemical.Dress appropriately for science. Some projects in this list require no special protective gear. Others are best performed with safety googles, gloves, a lab coat (or old shirt), long pants, and covered shoes.Dont eat or drink around your projects. Many science projects involve materials you dont want to ingest. Also, if youre snacking, youre distracted. Keep your focus on your project.Dont play mad scientist. Young children may think chemistr y is about mixing together chemicals and seeing what happens or that biology involves testing the reactions of animals to different situations. This is not science. Good science is like good cooking. Start by following a protocol to the letter. Once you understand the basic principles, you can expand your experiment in new directions following the principles of the scientific method. A Final Word About Science Projects From each project, youll find links to explore many other science activities. Use these projects as a starting point to ignite interest in science and learn more about a subject. But, dont feel like you need written instructions to continue your exploration of science! You can apply the scientific method to ask and answer any question or explore solutions to any problem. When faced with a question, ask yourself if you can predict an answer and test whether or not it is valid. When you have a problem, use science to logically explore the cause and effect of any action you might take. Before you know it, youll be a scientist.

Operations Management Essay Example | Topics and Well Written Essays - 1500 words - 2

Operations Management - Essay Example The essence of Operations Management is the need to make rational decisions in difficult circumstances with limited, imperfect information Operations management deals with decision making related to production processes to ensure that the results are produced according to specifications. Information about materials, labor and resources are used to obtain goods or services using one or more conversion and transformation processes. This adds value to the product. (Shim and Siegel, 1999, p. 2) Operations management begins with a step-by-step process and plans which are based on careful analysis and decisions of a product or service. Operating plans are made according to long-term and short-term strategy and are translated into schedules to be followed by production processes. Production planning and material control have to be coordinated with manufacturing in the execution of the plan. Main Points Operations management is basically concerned with the production of goods. But it is now linked to almost all areas of business activity. Operations management is concerned with the ‘design, operation and improvement of the systems’ that focuses on the creation and delivery of the company’s product or service (Lowson, 2002, p. 4). Since this definition emphasizes on the systems of the organization, it also emphasizes the internal and external systems that include resources and technologies for the creation and development of the company’s product or service. ... Operations management started as a concept and planning method during the early 1900s of rapid industrialization and the demands of munitions production in World War I. Management scientists Elton Mayo and Frederic Taylor studied people and productivity in factory. There were many firsts during this time as these social scientists provided theories and applications in their studies. Henry Gantt developed his now-famous Gantt chart which is used in project management. Operations management needs vast amount of information in order to be successful. Computers were then non-existent and with the emergence of mainframe digital computers in the 1950s and 1960s, processing and updating of critical path networks became faster and easier. Du Pont, an old-time defence industry organisation exploited this to produce powerful planning and scheduling tool. Globalisation and information revolution influenced the way operations are run in organisations. The Internet and Information Technology have made the life of the operations manager quite easier. This began in the 1970s when the rapid growth of information technology saw the emergence of automation in industries and manufacturing. Vast amounts of information from databases are now available to planners and operations managers. The emergence of IT brought another different kind of project manager on the scene; they are the IT project managers who possessed technical and mental skills needed to lead teams developing IT projects. (Lock, 2007, p. 3) Operations management can be subdivided into sections to make planning and operations easier: 1. Decision making tools and methods 2. Demand

Banking Law Case Study Example | Topics and Well Written Essays - 2500 words

Banking Law - Case Study Example The whole point of the cheque card is to make it wholly different with banks promising to pay irrespective the state of the customer's account. The person who produces a cheque card makes no representation that he is in credit with his bank. All the trader is concerned to ask is whether the customer have a cheque card, whether it matches the cheque, whether the cheque is for not more than the permissible credit limit and whether the signature on the cheque match the signature on the card. In the present case the appellant/ accused opened a bank account with the National Westminister Bank. He was allowed an overdraft of 100 pounds of one month which was latter extended for a month. The conditions were printed on the back of the cheque. The issuing bank undertakes that any cheque not exceeding 30 pounds will be honored subject to the fact that the cheque must be signed in the presence of the payee, the signature on the cheque must correspond with the specimen signature on this card, the cheque must be drawn on a bank cheque form bearing the code number shown on his card, the cheque must be drawn before the expiry date of his card, the card no. ... If these conditions are complied with the recipient need not concern himself about the drawers credit worthiness for he knows the cheque would be honored on presentment.A man who gives a cheque represents that it will be met on presentment. And if a cheque is accepted by the payee it is the belief that it will be met. And when it is supported by the bank's undertaking and all doubts in the mind of the payee as to the cheque being honored will be removed if he sees that the stipulated conditions are complied with. But by issuing a cheque book and a cheque card the bank has not authorized him to bind them by the use of the card to honor every cheque in the cheque book. It was observed that by exhibiting to the payee a cheque card containing the undertaking by the bank to honor cheques drawn in compliance with the conditions endorsed on the back, and drawing the cheque accordingly, the drawer represents to the payee that he has actual authority from the bank to make a contract with the payee on the bank's behalf that it will honor the cheque on presentation for payment. Speaking on ostensible authority on its head it was observed that if the other party has believed the representation and on the faith of that belief has acted upon it and the person represented to be his principal has so conducted him self towards that other party as to be estopped from denying the truth of the representation , then and only then, is he bound by the contract purportedly made on his behalf. The whole foundation of liability under the doctrine of ostensible authority is a representation , believed by the person to whom it is made, that the person claiming to contract as agent for a principal has the