Essay about Analysis of Cut, by Patricia Mccormick

Cut, By Patricia McCormick, is a fine example of why some young adult fiction deserves literary serious consideration. As a first person account Cut is not only the story of a young adult’s journey through a mental illness, it also serves as a guide to help others find solutions to their own mental problems. The story is as believable as the well rounded characters who actually make you feel that you are there, in the room, with them. With descriptive detail, this story not only initiates psychological discussion, it also challenges ideological assumptions. As an adolescent text, Cut, will appeal to young readers in that the character, the plot, the setting and the theme are believable, easy to understand and follow and most†¦show more content†¦Through details, choice of words and especially the style in which this story is written, Callie, the narrator, guides our responses as well as our views of the events and people. From Callie â€Å"†¦remember[ing] exactly†(1) how it all started to finally telling us that she â€Å"†¦want[s] to get better†(150) we grow to understand what caused her sense of hopelessness and how she came to deal with wanting to cut herself. By describing to us what Callie was doing, feeling and thinking we are able to gain insight into the psychology of self cutting. We see exactly how Callie cuts herself as she describes how the metal â€Å"†¦sinks in deeply.†(50) as well as how she feels when she cuts: â€Å"A sudden liquid heat floods my body.†(51). Callie’s first hand accounts of her self cutting is not clouded by the prior experiences, cultural values or beliefs and we are able to see exactly why and how she does it and how it makes her feel. Cut concedes the ideological assumption that children who experience neglect avoid connections and will rely on themselves to relieve stress. Callie’s father was rarely around and her mother was so consumed with Sam’s asthma and sickness that Callie was often left with nobody to care for her, tell her that she is not responsible for Sam’s condition, and show her the love and attention that she needed. Because she had nobody for support Callie turned to cutting, not because it caused painShow MoreRelatedWells Fargo Case Analysis4072 Words   |  17 Pages$21.3 million embezzlement scheme by a Wells Fargo employee. It was one the largest embe zzlements ever. In the early 1980s there was a sharp decline in Wells Fargos performance. They had to recover from there loss and had to eliminated branches and cut 3,000 jobs. In 1986 Wells Fargo purchased rival Crocker National Corporation. This acquisition was a great move for Wells Fargo. Crocker doubled the strength of Wells Fargo making it the tenth largest bank in the United States. Concentrating on CaliforniaRead MoreMarketing Mistakes and Successes175322 Words   |  702 Pagesfollowing classification of cases by subject matter to be helpful. I thank those of you who made this and other suggestions. Classification of Cases by Major Marketing Topics Topics Most Relevant Cases Marketing Research and Consumer Analysis Coca-Cola, Disney, McDonald’s, Google, Starbucks Product Starbucks, Nike, Coke/Pepsi, McDonald’s, Maytag, Dell, Hewlett-Packard, Newell Rubbermaid, DaimlerChrysler, Kmart/Sears, Harley-Davidson, Boeing/Airbus, Merck, Boston Beer, Firestone/FordRead MoreHuman Resources Management150900 Words   |  604 Pagesmost of the fastest-growing occupations percentagewise are related to information technology or health care. The increase in the technology jobs is due to the rapid increase in the use of information technology, such as databases, system design and analysis, and desktop publishing. The health care jobs are growing as a result of the aging of the U.S. population and workforce, a factor discussed later. Chapter 1 Changing Nature of Human Resource Management 5 FIGURE 1—1 The 10 Occupations withRead MoreStephen P. Robbins Timothy A. Judge (2011) Organizational Behaviour 15th Edition New Jersey: Prentice Hall393164 Words   |  1573 PagesFellowship: Dr. Judge is a fellow of the American Psychological Association, the Academy of Management, the Society for Industrial and Organizational Psychology, and the American Psychological Society. Awards: In 1995, Dr. Judge received the Ernest J. McCormick Award for Distinguished Early Career Contributions from the Society for Industrial and Organizational Psychology. In 2001, he received the Larry L. Cummings Award for mid-career contributions from the Organizational Behavior Division of the Academy

The Effects of Addicting to Cyber Social Networks Free Essays

The Effects of Addicting to Cyber Social Networks Social network is an addictive thing nowadays. I believe that everyone, start from teenagers up to old people addict to cyber social networks. Almost every single breathe, they update their twit, their statues, etc. We will write a custom essay sample on The Effects of Addicting to Cyber Social Networks or any similar topic only for you Order Now If we cannot control ourselves to use this social network in the good way, it will not take a long time for us to get the bad impacts. There are so many bad impacts of addicting social networks. First of all, we will next to our far away people we usually connected to, but we will be far with the people around us. How come? Many people always keep contact to their friends in cyber world by social networking, so they often don’t care with the people around them. That condition absolutely makes others feel uncomfort to talk with that person. So, don’t be surprised if those real friends will stay away from that person. Actually it’s good to keep contact with people who far away with us. However, real friends are more important than cyber friends. Why? Because if we have a problem, real friends will help us directly than cyber friends. So the main point here, we have to priority our real friends first, then our cyber friends. The second is our main activity will be annoyed because of addicting to social networks. I am sure that we often meet someone who cannot live faraway from their gadget just to update his social networks. Don’t you ever think that this habit actually is annoyed his main activity? For example, there is a student in a class. All of us know that his main activity should be related with studying. However, if he is too busy with his social networks, how about his study? I believe that he will not be able to focus on his study because every single breathe he updates his social networks as I said before. That habit will also influence his score, how come? Because if we cannot focus on what we do, of course we will not be able to do it well. We will not be able to give our best on it. The last but not least, addicting to social networks will give bad impact for our body. As we know that if we addict to something, in this case social networks, we will not be able to be separated with our gadgets. Whenever and wherever we go, those gadgets will stick with our hand, and absolutely it’s dangerous for us. Medical research has found that two mobile phones which are calling to each other for some hours can make an egg cooked. From that news, I think we should know how dangerous the radiation of this gadget is. Besides the radiation, too much doing this activity will make us feel lazy to move, we will sit all day long. Sitting for a long time is also not good for our body, we have to do exercise at least 15 minutes per day regularly. As you know, it is really dangerous for us if we cannot use cyber social networks in a good way. Being far away with people around us, annoying our main activity and also causing harm for our health is just some examples of this bad habit. In my opinion, technology is good for us, but we have to use it in a good way too, so we can get the advantages. Sonia Dwi Cahyanti 110221414604/AA How to cite The Effects of Addicting to Cyber Social Networks, Papers

The Nature of Food and Menu Hospitality Industry

Question: Describe about The Nature of Food and Menu for Hospitality Industry. Answer: In the hospitality industry, food plays a vital part. Any hotel, serving delicious, healthy, and hygienic food at an affordable price automatically gains the attention of the customer. All the hospitality destinations appoint talented and skilled chefs and souse-chefs that can create delicious food that can be served to the customer (Chakrabarti and Scholnick, 2007). The food comprises a lot of diversity. It includes the vegetarian and non-vegetarian dishes as per the choice of the customer. The customer decides his choice of food with the help of the menu provided to him by the serving restaurant or hotel. The menu is a presentation of the food that would be served to the customer. A menu comprises the name of the dish, a small detail about what the dish is and along with that the price that would be charged by the restaurant for that dish. The food, if not presented well in the menu, then the customer could go for something else. Hence, the presentation of the menu along with the d etails of the food need to very thoughtful (Fernandes et al., 2015). Every hotel or a restaurant has a pre-decided cuisine that is served to the customers. Food comprises of thousand of dishes and cuisines that can be served to the guests. The food that needs to be served is decided by putting a through the thought process. The food that is required to be served should be according to the liking of the targeted customers. Every restaurant has a type of customer that frequented it more than others. For example, a restaurant started servicing in an old Australian neighborhood will try to serve native Australian dishes to attract more customers who are living nearby. This can be the specialty of that restaurant. The food served need to be delicious, hygienic, fresh, and healthy (Hwang and Lorenzen, 2008). Food is not limited to breakfast, lunch, and dinner. It is a vast gallery to be explored. When talking about food, then it can be a small diner serving street food, a caf serving coffee, a desert bar, a multi-cuisine restaurant, or a road-side food truck, restaurant cooking the food in front of the customer and serving, and a fast-food center. They all serve different nature of food. Some serve quick bites, and some an elaborate meal, at one place a formal dress is required to have a meal, and another place welcome all type of customers, some have timings for the service, and some are open throughout the day for the guests. Food is the attraction that brings guests again and again to the restaurant. People can adjust to the accommodation, location, the seating, or the atmosphere if the food is nice and bright which satisfed the customers taste buds. Many countries are famous for the cuisine they serve like, in Hong Kong sea-food is a specialty, India is famous for its curries, Japan is a well-known place for sushi, and Australian cuisine includes Kangaroo meat. People specially visit these countries to explore the type of food that country offers. Many people take their countrys food to other countries and sell it as a cuisine of their country (Kim, 2014). In renowned hotels, it is necessary to have at least two restaurants and a coffee shop. One of these restaurants has to serve the upscale and formal food; other can be as per the liking of the hotel management. Restaurant in a hotel may serve multi-cuisine nature of food, or a single cuisine like sea-food, Indian delicacies, Japanese cuisine, or a Chinese cuisine. People wanted to explore particular kind of cuisine can go to that restaurant to enjoy that food. Five star rated hotels have a separate department of food beverages that deals in only food and related departments (Lee, Lee and Kim, 2013). This department decides the nature of food that has to be served to the guest, how it will be served and at what time. It also decides the choice of food that should be served to the customer. It also keeps the hygiene of the food in check and makes sure that food is fresh. While exploring the hospitality management a person need to learn everything about food including other parts of th e hospitality management. This is done as food is an important part of the hospitality industry and to find success in the hospitality industry one need to be well-versed with the nature of food, and the customers and their demand and choice of food (Lee and Cranage, 2007). When a guest arrives at a place to have food, then the first thing presented to him is the menu. A menu is a presentation of the food that is going to be served in the restaurant. A menu holds the various details about the food like, a small specification regarding particular dish, the price of various dish that are served in the restaurant. As it is said first, impression is the last impression. In a case of a restaurant, its menu is the first impression that reaches the customers. That makes it compulsory that the menu should be designed with great detail (Manning and Soon, 2016). It is quite true that the primary product of a restaurant is the food it is serving which includes the atmosphere, management, and social factors. The menu cannot be considered as an overall product of a restaurant, but it is an important part of it. It acts as a key factor that attracts and satisfies the customers and thus affects the performance of the restaurant firm. A menu has various parts which require proper analysis. A menu is designed as per the atmosphere of the restaurant it can be on a paper, hardboard, or a common menu placed on a wall. Some cafes display their menu outside on the entrance to attract customers (Peplow, 2013). The pricing of the food that has to be served has to be mentioned on the menu and this is known as menu pricing. The pricing of the menu has to be a well-thought process as customers prefer to check the pricing given in the menu before placing an order. The pricing should be such that it includes the over-all expenses and profit should also be incl uded in the prices. If there are any extra tax charges, then that should also be mentioned in the menu. Menu analysis is the process that helps in giving a final look at the menu. The planning, pricing, designing, operating, and the development of menu come under the menu analysis (Thompson, 2012). A menu is a multi-dimensional part of the restaurant and needs to be well detailed. If a restaurant is serving the sea-food, then the menu of that restaurant displays all the sea-food dishes that the restaurant serves to its customers. An interesting menu always attracts extra attention. For example, a hotel with a name of Lake of Woods hand over their menu on a small wooden log, another restaurant which is famous for its banana recipes has printed their menu on an artificial banana leaf. Some menus are prepared with different and stylish names of the dishes, for example, a simple chocolate Sunday is named as Death with Chocolate which makes the guest intrude about the ice-cream and would like to order if he is a chocolate buff. Using gourmet language in a menu also attract guests to explore those dishes like souse-vide chicken, a chocolate ganache, a vanilla rosemary sorbet, or a parfait. All these stylish and gourmet words attract a lot of attention from the guest, especially in a formal restaurant. A menu should be changed time to time. This brings new customers and gives a chance to old customers to explore something new from the menu (Zhang, Wang and Zhang, 2014). In hospitality industry food and menu go hand in hand as the menu is the first presentation of the food that is going to be served to the guest. This essay discusses that proper planning is required to create some delicious, fresh and hygienic food along what to serve, how to serve and when to serve. Same goes with the menu; it has to be well presented, designed, detailed, analyzed, and planned. When both food and menu is exceptional, then the customers automatically get attracted to the restaurant and want to try the food served by it that is mentioned in the menu. The importance of both food and menu is equal to each other. Both are incomplete without the other part. Hence, it is concluded that the menu has to well present as it is the first impression of the food that would be served to the customer and then the food has to be delicious to become a success amongst the customers (Zirfas, 2013). References Chakrabarti, R. and Scholnick, B. (2007). The mechanics of price adjustment: new evidence on the (un)importance of menu costs.Managerial and Decision Economics, 28(7), pp.657-668. Fernandes, A., de Oliveira, R., Rodrigues, V., Fiates, G. and da Costa Proena, R. (2015). Perceptions of university students regarding calories, food healthiness, and the importance of calorie information in menu labelling.Appetite, 91, pp.173-178. Hwang, J. and Lorenzen, C. (2008). Effective nutrition labeling of restaurant menu and pricing of healthy menu.Journal of Foodservice, 19(5), pp.270-276. Kim, M. (2014). Study on Actual State and Importance of Selection of Healthy Korean Food Menu Items Made from Environmentally-Friendly Organic Foods - Focused on Gender-.easdl, 24(4). Lee, D., Lee, J. and Kim, M. (2013). Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel.Korean J Community Nutr, 18(5), p.505. Lee, S. and Cranage, D. (2007). The Relative Importance of Menu Attributes at Point of Menu Selection Through Conjoint Analysis.Journal of Foodservice Business Research, 10(2), pp.3-18. Manning, L. and Soon, J. (2016). Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature.Journal of Food Science, 81(4), pp.R823-R834. Peplow, M. (2013). Neolithic chefs spiced their food.Nature. Stewart, H., Hyman, J. and Dong, D. (2015). Menu Labeling Fills the Gaps in Consumers Knowledge of the Calorie Content of Restaurant Foods.Agribusiness, 31(4), pp.491-506. Thompson, H. (2012). Food science deserves a place at the table.Nature. Zirfas, J. (2013). Fast Food and Fun.Paragrana, 22(1). Zhang, S., Wang, Y. and Zhang, F. (2014). Research on Designing and Organizing Menu System for Shipborne Command and Control System.AMM, 687-691, pp.48-51.