Rene Descartes & Faith and Reason Essay -- Essays Papers

Rene Descartes & Faith and Reason The sixteenth and seventeenth centuries witnessed a colossal transition in the scientific view of the universe. During this flow rate a profound rethinking of scientific theory as well as moral and religious matters took place. Traditional ideas were reconsidered by religious thinkers. Philosophers began applying rational scientific feeling to problems that they considered. The main concept of the scientific Revolution was to question everything. The Scientific Revolution was an elaborate movement. Many brilliant people with a wealth of new ideas contributed to this movement. The French philosopher, mathematician, and scientist Rene Descartes was one of these people. Rene Descartes was born touch 31, 1596 in Touraine, France. He was born to a mother who, at the time, had tuberculosis and died of it a year later. As a end point of his mothers condition, Rene was very frail and suffered from change coughs in all of his life. Renes father, Joachi m Descartes, was an established lawyer as well as a councilor of the parliament in Rennes 1. Descartes was educated at the Jesuit school of La Flche in Anjou. He enrolled in the college at the tender age of eight years. During his eight years there, his passion for learning burnt brightly. He over-achieved in all of his studies, especially in mathematics and physics. Descartes also received a proficient education in classical languages, literature, and traditional peripatetic philosophy. Because of his fragile condition he was granted permission to remain in bed until 12 oclock noon, rather than being awakened at dawn as the other students were. To be sealed he didnt rouse too late, Descartes woke himself early and then spent the morning reading, taki... ...eived analytic geometry and established the Cartesian curves and Cartesian coordinates. To algebra he contributed the convention of exponent notational system and the treatment of negative roots. Perhaps no other intellectual movement was more significant for the future of European and westward civilization. Footnotes1. Cottingham, John. Descartes. New York Basil Blackwell, 1986. 2. akin as 1 3. same(p) as 1 4. Same as 1 5. Morgan, Vance G. Foundations of Cartesian Ethics. New Jersey Humanities, 1994 6. Sorell, Tom. Descartes. Oxford Oxford, 1987 7. Same as 6 kit and caboodle Cited- Cottingham, John. Reason, Will, and Sensation Studies in Descartess Metaphysics. Oxford Clarendon, 1994. - Jolley, Nicholas. The Light of the Soul. Oxford Clarndon, 1990 - Tierno, Joel Thomas. Descartes on God and Human Error. New Jersey Humanities, 1997 Rene Descartes & Faith and Reason testify -- Essays PapersRene Descartes & Faith and Reason The sixteenth and seventeenth centuries witnessed a colossal transition in the scientific view of the universe. During this period a profound rethinking of scientific theory as well as moral and religious matters took place. Traditional ideas were re considered by religious thinkers. Philosophers began applying rational scientific thought to problems that they considered. The main concept of the Scientific Revolution was to question everything. The Scientific Revolution was an elaborate movement. Many brilliant people with a wealth of new ideas contributed to this movement. The French philosopher, mathematician, and scientist Rene Descartes was one of these people. Rene Descartes was born March 31, 1596 in Touraine, France. He was born to a mother who, at the time, had tuberculosis and died of it a year later. As a result of his mothers condition, Rene was very frail and suffered from dry coughs all of his life. Renes father, Joachim Descartes, was an established lawyer as well as a councilor of the parliament in Rennes 1. Descartes was educated at the Jesuit school of La Flche in Anjou. He enrolled in the college at the tender age of eight years. During his eight years there, his passion for learning burned brightly. He over-ac hieved in all of his studies, especially in mathematics and physics. Descartes also received a proficient education in classical languages, literature, and traditional Aristotelian philosophy. Because of his fragile condition he was granted permission to remain in bed until 12 oclock noon, rather than being awakened at dawn as the other students were. To be sure he didnt rouse too late, Descartes woke himself early and then spent the morning reading, taki... ...eived analytic geometry and established the Cartesian curves and Cartesian coordinates. To algebra he contributed the convention of exponent notation and the treatment of negative roots. Perhaps no other intellectual movement was more significant for the future of European and western civilization. Footnotes1. Cottingham, John. Descartes. New York Basil Blackwell, 1986. 2. Same as 1 3. Same as 1 4. Same as 1 5. Morgan, Vance G. Foundations of Cartesian Ethics. New Jersey Humanities, 1994 6. Sorell, Tom. Descartes. Oxfo rd Oxford, 1987 7. Same as 6 Works Cited- Cottingham, John. Reason, Will, and Sensation Studies in Descartess Metaphysics. Oxford Clarendon, 1994. - Jolley, Nicholas. The Light of the Soul. Oxford Clarndon, 1990 - Tierno, Joel Thomas. Descartes on God and Human Error. New Jersey Humanities, 1997

Black Bean Revival :: Coffee Drinks Essays

Black Bean RevivalSitting in a corner or side booth with eyes bulging and steam rising from the small bowl of brew while pondering or talking was the common site of coffee obtain goers that Ive run crossways in my travels. Fueled by an interest as to why people buy more coffee than books at my former employment and why my have orders coffee through a catalog for coffee drinkers by coffee drinkers is my search for reason and understanding behind the coffee bar explosion. The coffee shop revival and interest in high priced brew by the well to do is something that has been around for some time in the more metropolitan subject areas. In Seattle, Washington the whole coffee shop revival for generation X hit during the time that the grunge music genre developed. Not that everyone could afford the high priced brew, but that it was a place to hang out during the day and help keep the pied eyes reach. A couple popular sleeper movies such as Singles and So I Married an Ax Murder ha ve betokened how some peoples routines often gravitate to the coffee shop. The show Friends also shows that in a more late 90s perspective. This would seem to characterize certain divisions in clientele, but not so hither in Fargo. Like many other genres that were part of a sub-culture, they, the neighborhood coffee shop are eventually making their way to the mainstream Around this area where the coffee shop trend is growing but not totally established, you might think that the strong shops are the ones that are incorporated or associate with a major nationwide branch. By this I mean that the shop has a network of personnel higher on the ladder to lend jump from the company at large. Now this doesnt mean that the small locally owned shops such as Atomic Coffee, Noahs and Trentinos arent prospering they are and at times just as busy or more so than their chain store counterparts. About the only upper mitt that national chains have on the smaller local shops is the mass marketing to consumers through other chains such as Target and Daytons. What the smaller shops tend to do is include the community more. They advertise more local happenings and going ons such as poetry readings and poetry slams, to an open mic night that would include music and other thought provoking talents that their customers possess.

Does Vision And Mission Emerge Essay -- essays research papers fc

Does vision and mission emerge from the particular enculturation of a firm or is it dictated by strategy?The culture of a firm and the formation of strategy atomic number 18 two veryimportant aspects of an organisation. The world contains many distinct people all with different values, ideas and beliefs. These differences create a diverse range of cultures within organisations, some having bigger influences than others. Strategies within organisations are highly dynamic and complex, and preserve have positive and negative effects on an organisation. Vision and mission are concepts that many believe are vital for an organisation to operate efficaciously and to the best of its abilities. Andrew Campbell (1991) , a prominent writer on vision and mission, believes that both the culture and the strategy of a firm come together side by side to build an overall definition of mission for a firm. The paper pull up stakes be based around Campbell&8217s perception and whether either cult ure or strategy has a greater part to play in an organisation&8217s mission.Culture and strategy will be examined in a context relevant to the title question. Hofstede (1993) defines culture as &8216the collective programming of the mind which distinguishes one group or category of people from another&8217. Hofstedes look of different organisations and countries allowed him to make predictions on the way different societies operate, including their management processes and the theories that would be used in management. Morgan (1996) refers to culture as &8216the pattern of development reflected in a society&8217s system of knowledge, ideology, values, laws, and day-to-day ritual&8217. In subsequent writings he expands on organisational culture as &8216self-organising and is always evolving&8217 and also &8216 we are observing an evolved form of social practice that has been influenced by many complex interactions between people, events, situations, actions, and general circumstance s&8217. These broad definitions of organisational culture are important bases and will be used throughout.Defining strategy is a difficult process because it is a complex concept that has many forms and is constantly changing. Andrews (1987) attempt is a well-rounded definition... ...(1980) Defining the Business &8211 The Starting Point of Strategic Planning New Jersey, Prentice HallCollins, J.C. & Porras, J.I. (1996) Built to Last &8211 The Successful Habits of Visionary Companies Kent, Century Ltd.De Wit, B. & Meyer, R. (1998) schema &8211 Process, Content, Context London, International Thomson Business pack togetherFawn, J. & Cox, B. (1985) Corporate Planning in Practice London, Kogan Page Ltd.Morgan, G. (1996) Images of Organizations London, Sage Publications Porter, M.E. (1985) Competitive Advantage New York, The Free PressJournalsBaetz, M.C. & Bart, C.K. (1996) Developing Mission Statements Which Work Long Range Planning 29 (4), pp.526-533Campbell, A. & Yeung, S (1991) Cre ating a Sense of Mission Long Range Planning august pp.10-20Campbell, A. (1997) Mission Statements Long Range Planning 30 (6), pp.931-932David, F.R. (1989) How Companies Define Their Mission Long Range Planning 22 (1),pp.90-97Piercy, N.F. (1994) Mission Analysis An operational forward motion Journal of General Management 19 (3), pp.1-19Hofstede, G (1993) Cultural Constraints in Management Theories Academy of Management Excutive 7 (1)

An Assessment of College Students’ Attitudes and Empathy Toward Rape Es

An Assessment of College Students Attitudes and Empathy Toward RapeMethodsThe news report is a descriptive cross-sectional survey implemented to assess students attitudes toward round and empathy toward subsisters of rape. A pilot study using 30 college students with a two-week interval was used to establish reliability of the ATR and RES. Subjects birth day, month, and first three digits of their phone numbers were used as identifiers for the retest portion of the pilot study. A two-tailed t test was performed comparing test scores across the 2-week interval. Statistical analysis found a 1.0 correlation for demographic data, .91 alpha reliability coefficient for the ATR, and a .80 alpha reliability coefficient for the RES. Therefore, the ATR and RES were deemed reliable for the study.PurposeThe purpose of this study is to assess rape attitudes and empathy levels of college students in a selected university lay in North Texas.SampleA total sample of 300 subjects was needed to en sure representation within a confidence interval of 95% and .05 sampling error. The sample was drawn from the following courses from the College of Business Administration, the course Principles of Real Estate provided 107 subjects from the College of Arts and Sciences, the course U.S. History to 1865 provided 89 students from the College of Education, Family Life/Human sexual practice and Health Emergency/First Aid were selected, providing 110 subjects.Hypotheses1. Students who either have known a rape survivor or have themselves been a survivor of rape, will express more rape-intolerant attitudes toward rape and great empathy levels toward rape survivors than students who have not known a rape survivor or have been the survivor of a rape.2. Students with female siblings will report more rape-intolerant attitudes toward rape and greater empathy toward rape survivors than students without female siblings.3. Female students will have more rape-intolerant attitudes toward rape and g reater empathy levels toward rape survivors than those of their male counterparts.4. Students over the age of twenty-six will demonstrate more rape-intolerant attitudes and greater empathy levels toward rape survivors than the students under the age of twenty-six.VariablesThe dependent variables are attitudes toward rape and empathy toward rape ... ...homosexuals.ImplicationsIn future research, it is recommended more exploration of the parameters of mens reactions to female-initiated coercion. A major question raised by this study is how forceful does a stance have to be before men respond negatively to female sexual coercion. This could be answered in a study in which the vignettes are vary by high levels of force. It is speculated that mens responses would also be influenced by sexual outcome of the situation (e.g., oral sex or intercourse) and physical appearance of the initiator (e.g., attractive or unattractive). Because the present study indicated that both men and women a nticipate high psychological harm from a same-gender advance, the dynamics of these interactions should also be investigated by further vignette research.LimitationsThe major limitation of the present study is that it assessed reactions to hypothetical coercion situations, not actual incidents. Whether victims reactions to actual coercion will parallel findings of this study can only be determined by more research. However, the present study may serve as a source of ideas, variables and proposed relationships for future investigations.

Bullies :: Free Essay Writer

BulliesUpon exercise last Sundays issue of the newspaper, then scanning the Editorial Pages my eyes were skeletal to thick black letters entitling a column clipping to pick on bullies.This editorial of Bill Thompson immediately laid claim that afterwards a take aim shooting, news follows that the shooter was bullied by fellow students. seeing where this topic was headed, I was intrigued to read on. After a short reminiscent review of how kids employ to either tolerate the ridiculer, or as Mr. Thompson wrote, resort to an sometime(a) fashioned schoolyard fist fight. He then began fortifying his stand on the issue. Three schools, which, fell dupe to such a crime as a school shooting were used as examples. The first, Santana High School in Santee, California. Secondly he mentioned a Catholic school in Williamsport, Pa. And finally, the school which broke in this sick trend, Columbine High school in Colorado. Now, by this point I was query if I had picked the wrong columnist, bu t out of nowhere I saw his whole case fall apart.He writes, and I quote, We are ready, willing, and able to hellish the epidemic of school shootings on the right to bare ordnance, on the shooters parents, on violent music, video games and TV shows. Why dont we want to blank some blame on the bullies who drive these kids to murder?It was after reading that statement that I knew Id picked a winner. I mean, was this guy effective? To place blame on our right to bare arms makes for right sense because it answers the question of how these kids are arming themselves. As for blaming the shooters parents, that topic alone spans the spectrum of rear morality. Our environment growing up whether it is where we live, to how our parents cared for us, all aspects of our childhood good or bad carry with us through life eventually molding us into adults. And when it comes to the level of violence in music, video games, and television that patently boils down to parental decision. The enterta inment industry rarely slows its money machine to consider the offbeat of its listeners and viewers. To be perfectly honest, I dont olfactory property it should have to.These quotes left me even more aggravated at how society is viewing this problem. Its as though theyre reaching for explanations as to why. sound how will we ever be able to answer that?Bullies Free Essay WriterBulliesUpon reading last Sundays issue of the newspaper, then scanning the Editorial Pages my eyes were drawn to thick black letters entitling a column Time to pick on bullies.This editorial of Bill Thompson immediately laid claim that after a school shooting, news follows that the shooter was bullied by fellow students. Seeing where this topic was headed, I was intrigued to read on. After a short reminiscent review of how kids used to either tolerate the ridiculer, or as Mr. Thompson wrote, resort to an old fashioned schoolyard fist fight. He then began fortifying his stand on the issue. Three schools, which, fell victim to such a crime as a school shooting were used as examples. The first, Santana High School in Santee, California. Secondly he mentioned a Catholic school in Williamsport, Pa. And finally, the school which broke in this sick trend, Columbine High school in Colorado. Now, by this point I was wondering if I had picked the wrong columnist, but out of nowhere I saw his whole case fall apart.He writes, and I quote, We are ready, willing, and able to blame the epidemic of school shootings on the right to bare arms, on the shooters parents, on violent music, video games and TV shows. Why dont we want to place some blame on the bullies who drive these kids to murder?It was after reading that statement that I knew Id picked a winner. I mean, was this guy serious? To place blame on our right to bare arms makes for good sense because it answers the question of how these kids are arming themselves. As for blaming the shooters parents, that topic alone spans the spectrum of pa rented morality. Our environment growing up whether it is where we live, to how our parents cared for us, all aspects of our childhood good or bad carry with us through life eventually molding us into adults. And when it comes to the level of violence in music, video games, and television that simply boils down to parental decision. The entertainment industry rarely slows its money machine to consider the welfare of its listeners and viewers. To be perfectly honest, I dont feel it should have to.These quotes left me even more aggravated at how society is viewing this problem. Its as though theyre reaching for explanations as to why. Well how will we ever be able to answer that?

What I Think Of The New Beetle :: essays research papers

Whats there to dis analogous about the sunrise(prenominal) Beetle?Its a car that makes people smile wherever it goes. It stands out like an orange life raft in a grey sea of auto-anonymity. Even if they dont immediately recognise the Beetle connection - and not e rattlingone does - expressions of affectionate interestingness atomic number 18 instant and heartfelt.Whats there to dislike about the New Beetle? Almost everything. Its cartoonish design perhaps, which compromises its practicality in a way that the originals designer would surely neer have countenanced. Or maybe the fact that its a profoundly ordinary car to drive.But lets begin at the beginning... When Ferdinand Porsche sketched the outline of the Beetle in the thirty-something he ignored existing conventions of small car engineering in an attempt to create something better than anyone had hitherto managed. He proceeded logically, step by step. So successful was the car that it became the foundation of a company that is now one of the worlds five largest car-makers. Now comes the New Beetle, a retro design draped over parts that belong to the fourth generation Golf. This isnt design Ferdinand Porsche-style. The Golf, as ever, has an in-line four cylinder engine at the front, driving the front wheels. Its not an easy fit with the shape of the original Beetle, a car with a flat-four engine at the rear, driving the rear wheels. The exterior style of the New Beetle makes its interior an uneven environment. The base of the windscreen is so distant and the dash so deep that it feels like driving a people mover. Except, of course, that theres a distinct absence of roomie accommodation aft.Many adults will find the New Beetles two-place rear seat unbearable. Head room is tight for those of average height, impossible for anyone taller. The front seats, unlike those in the rear, are very comfortable. Firmly supportive and generously proportioned, both are equipped with lever-operated height adjustmen t. The quality of the materials used in the New Beetles cabin is very impressive. So, too, is the way they fit together. Like the Golf on which its based, the interior furnishings are one of the most impressive things about the car.Visibility from the drivers position isnt brilliant - the A-pillars are very thick. Because they sweep so far forward they create - with the aid of the external mirrors - a sizeable blind spot.Luggage space in the New Beetle is meagre.

Faust- Romantic Hero Essay

In the intellectual hi explanation of Europe, Johann Wolfgang yon Goethe is central to the development of Romantic thinking, which was contemporary in his day. Goethe assay to see the world in a new light he reconsiders old questions of good and evil, as well as questions about human nature. The story of Faust allows such considerations. Romantics strive for something beyond their reach, beyond anyones reach. Contentment is not their goal. One place that we see Fausts striving is in his conversation on unrest with Wagner (699-702).Just as Wagner illustrates the normal academic who thinks that books hold all the answers he needs, Faust as a Romantic has come both to realize the limitations of whats in books and to be unwilling to accept those limitations. Wagner thinks Faust should enjoy the reputation he has as a doctor among the peasants, but Faust knows the reputation is a sham. He and his obtain were in truth helpless against the ravages of the plague (although they obviously at least comforted the sick).Fausts aspirations permit him to make a bargain with Mephistopheles, especially since a part of the bet involves Mephistopheles belief that Faust will eventually enjoy contentment. Rather than seeking knowledge, which had been a goal of the Faust of German and English tradition, Goethes Faust seeks experience and feeling. This besides makes his quest apart of the Romantic tradition. The Romantic hero must approach lifes mysteries by active participation, not by reflection.When Faust and Mephistopheles see the transport for her medicine, what Faust wants is youth, so that he dejection experience what he may have missed while he was absorbed in his studies. And what he comes to want past is Margaret, the peasant maid who looks like a beauty to the revitalized man. The Romantic has spiritual goals, but theyre usually outside of conventional religions. We see this close directly in the scene between Gretchen and Faust. She wants him to be a Christian, bu t Fausts spirituality cannot be contained by dogma.To follow this Romantic thread, think of Christianity as a revealed religion, embraced by the European and German society of the time. It made many late eighteenths and early nineteenth century people feel safe and secure. You can see how this picture of comfort might fall outside of the Romantics striving, since he seeks a mystery beyond the conventional. The Romantic hero must be willing to break free of bounds, no matter the consequences. Another key romantic characteristic is a faith in nature as a creative source, as both a source of comfort and energy.Faust expresses his enthusiasm early when he contrasts the value of experiencing nature with the deadness of books (685). What impresses him about easterly is the revitalizing force of spring rather than the story of Jesus (695-6). It is the exalted spirit of nature that he credits with allowing him to penetrate Gretchens heart, and that he credits with with child(p) him the co mpanion Mephistopheles 747-48 -48). Conclusion Besides a faith in nature, romantics idealize puerility and women, seeing in them a purity and honesty of emotions that are thorny to attain in the intellectual and adult worlds.This romanticism can be seen in Goethes plotting, as he has the church bell remind Faust of his childhood so that the character does not commit suicide early in the play. Also, the love affair with Gretchen leads to the dramas climax. References Faust Supplemented Study Guide Retrieved from World great Web http//faculty. southwest. tn. edu/llipinski/ENGL2320T201/content/lesson18_handout. htm Johann Wolfgang von Goethe. Faust, Publisher, Oxford University Press, 1998.

Lijjat Papad

Shri Mahila Griha Udyog Lijjat papad popularly known as Lijjat is womans organization manufacturing different products such as Papad, Khakhra, Appalam, Masala, Vadi, Gehu Atta, Bakery Products, Chapati, SASA purifying Powder, SASA Detergent Cake (Tikia), SASA Nilam Detergent Powder, SASA Liquid Detergent. It is an organization of the women, by the women and for the women. The turning point of the institution was in 1966 when it was registered under the Bombay Public Trust act 1950 and likewise registered societies registration Act, 1860 and its recognized by Khadi & Village Industries Commission as a village industry.The objective of the institution is to provide physical exercise to the ladies to enable them to earn decent and dignified livelihood. Any women who can render physical work in the institution without distinction of caste, creed and color and agrees to abide by the objective of the institution can become a member of the institution from the date on which she starts wo rking. Lijjat has a Central Managing Committee, which consist of 21 members out of whom they ware 6 elected Office Bearers i. e. President, Vice President, 2 Secretaries and 2 Treasurers.Besides Lijjat Papad the Institution has other products like Masala, Detergent Powder, Cakes & Chapaties. At present it has 72 Branches & 27 Divisions and gives employment to about 42,000 sister members all over India with sales turnover of Rs. 650 crore which includes Rs. 30 crore from the Exports. The Institution, over the years, has paved the way for women to become self-reliant and self confident. Lijjat has provided them the right chopine to improve their status in society. ? HISTORY It all began on 15th March 1959 which was a warm summer daytime.A majority of the women inhabitants of an old residential edifice in Girgaum (South Mumbai) were attending their usual domestic chores. A group of seven gathered on the terrace of the building and started rolling the bait. A handful of well-dispose d workers were also present. The gathering was over soon after rolling of 4 packets of Papads and taking a firm decision to continue making papads. This function added a new chapter in the history. Shri Mahila griha Udyog Lijjat Papad was launched. It was a humble beginning.As the ays went by, the additions to this initial group began increasing. In those early days the path was not easy. The institution had its trials and tribulation. Faith and patience of the members were regorge to teat on several occasions. They had no money. Literally the Institution started from scratch, on borrowed sum of Rs. 80/- on the condition that it must earn and return Rs. cc/- within a stipulated time. The Institution has opted for the goal of self reliance and self growth from the very beginning. As a matter of principle no monetary help was to be sought from any quarter.Even voluntarily offered for donations were not to be accepted. So work started on commercial footing, as a small measure ventur e. Difficulties and hurdles were there, but they were accepted by the members as test and trails of their convictions and they met them with a smile. What really helped the institution was excellent quality of papads, which has remained uniform from the very first day of its production. At no time the members have allowed it to deteriorate. The principles, upon which the institution is based, have made Lijjat Papad a successful organization

Introduction to Personality

Introduction to Personality Paper Katie McMichael Axia College of University of Phoenix November 26, 2012 Introduction Who am I? What atomic number 18 my good qualities? What are my bad qualities? Why do I behave like that sometimes? Why cant I stop doing this? How do I see myself? How do others see me? How did my disposition come to be what it is today? How has it changed? When thinking about our temper, these are questions that we ask ourselves. The only way to answer these questions is to observe ourselves and analyze what we found as a result of this research.There are several theories of personality that were introduced in order to do just that. The purpose of this paper is to further understand personality and its concepts by defining personality, Examining theoretical approaches in studying personality, and Analyzing factors that may influence an individuals personality development. Defining Personality Since so many theories of personality exist, there is no single defini tion. The most widely accepted of personality is a pattern of relatively permanent traits and unique characteristics that give consistency and individuality to a persons behavior. (Feist & Feist, 2009) as you can see from the definition, separately personality is divers(prenominal) from each other. Also, from the definition you can see that personality is made up from the combination of characteristics and traits and serves as its base structure. Characteristics and traits are adjectives such as pretty, overweight, athletic, anxious, smart, etc. These adjectives help to give you a sense of self as well as influence your behavior. The reason that these traits and characteristics are the base structure of your personality is because they have consistency and stability in your behaviors over time. Feist & Feist, 2009) Traits have more to do with actions or physical appearance. For example, blue eyes would be considered a trait. A characteristic is merely anything that stands out or i s noticeable that can be apply to describe them. For example a pitched laugh can be a characteristic. Although similar, these two parts are different, what is similar is that they work together in developing patterns what is known as your personality. People go forth have similar characteristics or traits that will produce similar personalities but no two personalities will ever be the same. Theoretical ApproachesAs stated earlier there are many different theories of personality. Each theorist has different methods, research and obviously conclusions as to why personalities are what they are and why they are so different from one another. One thing is certain with each theory is that a ad hoc order of approach is important to substantiate a theory. Most theories of personalities grow from the personality of the theorist (Feist & Feist, 2009). As stated earlier, in order to get a better understanding of personalities, including your own, you must start with observations and experi mental research.Psychologists use systematic approaches such as assessment techniques to support their hypotheses. Tests such as the Big volt Personality Test are the most valid and accurate personality assessment to date. The Big Five Personality test breaks down five areas of personalities which intromit dimensions such as openness, conscientiousness, extraversion, agreeableness, and neuroticism. When it comes to other tests, the two types of rigor focused upon by psychologists are construct and predictive.In construct lustiness A test has construct validity if it demonstrates an association between the test scores and the prediction of a theoretical trait. (Cherry, 2012) An example of construct validity would be an IQ test. In predictive validity the criterion measures are obtained at a time after the test. (Cherry, 2012) An example of this would be a career aptitude test. Both are hypothetical tests establish on traits and preferences and neither would be extremely accurate. These tests would be a way to get an idea of where you are and where you might end up based on your personality.Factors that Influence Personality There are two generally accepted factors that contribute to personality development which are heredity and environment. Obviously, if your traits are heretic, they were past to you finished your genes from your parents and other ancestors. These traits are commonly skin color, eye color, hair color, casing shape, height, and body shape. Research by psychologists over the last several decades has increasingly pointed to ancestral factors being more important, especially for basic personality traits such as emotional tone. (Neill, 2006) This is different than what most people think. Most people seem to believe that environmental factors are substantially more influential because they have root in our morals, beliefs, and behaviors. Environmental facts that would influence personalities would be that of childhood upbringing, learning at mospheres, social interactions, occupational interactions, and child rearing. All of these unique influences contribute to personality and even if two people have the same experiences they will respond to them different.For example men and women are different and interact and respond different usually because their upbringing is different. Boys and girls are socialized differently to some extent in all societies. They receive different messages from their parents and other adults as to what is appropriate for them to do in life. (Neill, 2006) It is hard to tell which factor is more influential but as you can see each one plays an important part. It doesnt really matter what has the most influence, just important to remember that they both have influence. ConclusionWhether you take a test or just observe yourself for a while you might find out more about yourself than you knew. Observation and research are what really keeps us finding new things, why not ourselves? With a little tim e and effort, a person can accomplish anything. With each unique person and each personality we are doing more and learning more every day. The world never stops changing and neither do we. Our personality above all changes its face day to day from birth to death. That is what makes us unique, that is what makes us different from the animals.We have the ability to change and are smart enough to recognize it. We can sterilise it, analyze it, study it, observe it, but our personality is always going to change as we do. In essence, our personality makes us the people that we are. References Cherry, K. (2012). What is validity? Retrieved November 26, 2012 from http//psychology. about. com/od/researchmethods/f/validity. htm Feist, J. , Feist, G. (2009). Theories of Personalities. (7th ed). New York McGraw-Hill ONeill, D. (2006). Personality Development. Retrieved November 26, 2012 from https//anthro. palomar. edu

Chevalier: Food and Restaurant

Chevaliers A case study in MIS- Management June 7 2012 F and b operate LO1 Understand the operational and economic char molderistics of cordial reception operations 1. 1 analyses the nature of the product and dish unwrap argona 1. 2 Evaluate the antithetical influences reaching patterns of learn at heart hospitality operations. 1. 3 Comp ar guest profiles and their differing expectations and requirements in respect of hospitality provision 1. 4 Analyze factors touch bonnie spending military force in hospitality business LO2 infrastand product development within a hospitality environment 2. evaluate the find out stages in product and attend to development applied within a hospitality operations 2. 2 analyses the features which contri entirelye towards the nodes cognition of products and helpers 2. 3 assess the opportunities and constraints affecting product and assistance development within a hospitality environment 2. 4 evaluate different merchandising opportun ities for hospitality products and returns LO3 understand de boundaryine and pull aheadability concepts within hospitality operations 3. 1 evaluate different methods of pricing taking into account additional pricing considerations 3. assess the factors in hospitality operations which affect revenue generation and profitability LO4 be able to use assessment techniques to analyse and improve operational performance and arouse proposals for action 4. 1 dedicate different performances measures and appraisal techniques to private aspects of hospitality operations the product and the altogether operations 4. 2 determine the deediveness of different quantitative and qualitative appraisal techniques and their application to hospitality operations 4. 3 apply approaches to business analysis evaluation and supplying appropriate to hospitality operation, making proposals for actions.Introduction I read out whole case study and I open up a chevalier is hospitality establishment which is situated on beach and be eccentric of m each problems their gross revenue acquittance down. I found that on that point is no escapement, servicings ar not that much good, bad condition of eating house, no signage, lack of provide training, no go through persons in establishment and proper killing. Customers be lift less twenty- quaternity hours by twenty-four hour periodtime because they argon not satisfied with processs and atmosphere. Chevaliers get comfortably limit m iodiney from eatery save they dont station up proper intentionning and fingerd persons to run business in good behavior or making much profits.Their eating tail end situated on the beach and it is really really good location for business because guests pull in from natural things. battalion complete to see views and enjoying victuals while watching sea views. Chevaliers situated on beach with three storied eatery. In this eating place they father beach compute kiosk, la carte eating house and it roll in the hay cover up to 100 covers and they also doing outdoor catering facility with 200 covers. In this establishment or so of the commonwealth contend from middle class families. Different types of guests pass off here to enjoy nutrition kindred pargonnts with childrens, travelers, joggers and couples.From the last wholeness course chevaliers business in loss because of less customers. The success of any hospitality business depends mainly on its development plans. Business development complicates a wide range of activities that create new or changed dourerings, organizations process. It enhances sales, improves customer satisfaction, augments tincture, diminishes apostrophizes and achieves numerous benefits for organizations to be successful and here I implement different strategies to improve business. in that location are proceedss game of things to run business and make more than than profits bearing pricing of f and b, account ing and maintenance etceteraLo1 understand the operational and economic characteristics of hospitality operations. constitution of the product and services res publicas knock some service A Buffet Service is a self-service serving style where the guests bespeak to heart themselves. This style is a enceinte method for banqueting large weighs of throng with minimal help. The dinner buffet is the most practical and congenial musical mode in which to care for your guests. in that respect rear be many variations of the Buffet Service. It outhouse be either country casual or semi-formal. It bids a more relaxed method of dining and a more varied wit than a full service repast.The entertaining buffet presentation of fodder can be placed on adept or more send endorses close but onward from the tables where the guests exit be seated during dinner. The guests bequeath go to the buffet tables and serve themselves from a variety of fare items. at that place are hot buffet s and cold buffets. Cold buffets are typically salads and sandwiches. Also the backyard barbeque can be a Buffet Service. An entertaining sweetness bar can be utilise for an afternoon gathering of friends. The Buffet Service can have a staff where the guests bring their own racing shell along the buffet line and are devoten a portion from a server at one or more stations.An advantage of buffets is that guests have the ability to review nourishment before selecting it and taking only the quantity shooted. Since a buffet involves people serving them it is less elegant than Table Service. Buffet Service is used any prison term there are large gatherings even at many formal espouse receptions. Buffet means to feed large number of people at one magazine. In chevaliers we can a buffet service for customers. There are different types of buffet services in this world. Chinese buffet, Indian buffet, Italian buffet etc. but here I decided to implemented French, continental buffet fo r customers because of English, kiwi peoples.In New Zealand most of the people bash to eat continental nutrition so the French buffet is crush option. In buffet system we provide many dishes with one cost and guest enjoy aliment with bulk quantity. Customers have to serve themselves from different stations deal a salad bar, hot items, desert station and all entree, mains. here we provide out door dinning, friendly environment, private parties etc. injuryonise to customer motivations. (http// eating houses. about. co) Best location for buffet and frame-up Buffet setting requires planning with regard to layout and easy access for every guest. Buffet best location is near kitchen.So that if dishes empty needs refilling it wont take quantify as chevaliers kitchen is near to main hall. Moreover it allow for be easier for guests as well as they dont have to wait long for sustenance and it impart essence on chevaliers sale as if customers blessed then(prenominal) they leav e behind come back again. Traffic flow and a food are essential to the success of a buffet line. The Right Way to Set Up a Buffet Table * Stack plates at the spot of the table and silverware and napkins at the end. * all the food should be accessible from some(prenominal) sides even for small groups and all lids and covers should be completely removed once serving starts. Beverages should be served on a separate table thats far enough away from the main buffet so as not to cause traffic congestion. * sugariness should also be served separately on its own table and should not be put out until after the main course. * come through tongs and ladles instead of forks and spoons for serving whenever possible. * Refill practically to maintain freshness and flavor Benefits for chevaliers by Buffets service The most obvious benefit of a eatery buffet is that chevaliers feed a large quantity of people with minimal amount of staff. This is salient for payroll. It also allows rotating t he food in the eating house kitchen faster.It is beneficial for the establishment. Buffet as exceptional promotions can draw in customers on a budget who may not routinely dine out at restaurant. And also it offers a great way to cut food costs and augment profit margin. It helps to beat more income. Layout of the kitchen The main consideration is designing a kitchen is that the layout should allow easy unclotheing and continuous bleedflow from receiving raw strong through preparation and cooking to final presentation. Equipments should be movable or placed on clean area. In the kitchen serving food and there must be a division of preparation areas For slipVegetables storage and preparation should be near to delivery as vegetables have soil on them which carries c perfringens spores and if the vegetables are carried through the kitchen dust from the vegetables may settle on cooked food. Section of raw meat preparation should be separated from cooked food preparation to avoid cross contamination because raw meat is frequently contaminated with salmonella. Ventilation Adequate ventilation in a kitchen is very strategic for two reasons firstly to keep the temperature and humidity down and second one is to remove cooking smells steams.Kitchen bedight It should be made unstated wearing, mats, easily cleaned material which will not absorb moisture and will not affected by food such(prenominal) as grease etc. Decor interior design in restaurant Decor play very important role in restaurant sales and popularity. Decor should be according to location and set especial(a) theme on decor akin anthesising, sports etc. in decor so many things included like ceiling, flooring, furnishing and the interior should be air conditioner or heating facility according to seasons.As we are already observing that with our present decor of chevaliers we enable to attract customers so thats why we need to change our decor such as luminance, as light should be changed accordi ng to the time of day. Also same as with sound/ melody volume during day time it should be low volume as customers need low volume they want calm music at that time in lunch time customers want loud music. And in dinner they are for fine dining so they want quixotic music collections. Also we will put flowers on each table a complied with candles. And also we put outdoor tables for those who want to enjoy their food with sea.Bar setup in restaurant Bar should be located in one area, the food buffet and the dinning in an separate area. It will help or work eases congestion and reduces emf food and drink disasters. A bar placed at the back of a restaurant more advise away from the plunk and bustle of the front of the house. Stock eating house Bar with the Right Equipment Bars need their own reach in coolers, ice bins, hygiene supplies, paper pass over dispenser, liquor wells, glass racks, wine racks and dry storage. Coolers should be big enough to hold bottled beer, white and b lush wines as well as backups of juice, milk and other beverages used to mix drinks.A restaurant bar also needs a beer tower and a place to keep kegs cold. You may have to run beer lines from the walk in cooler if your bar doesnt have enough space for kegs. Bar floors should be covered with rubber floor mats for employee comfort and invulnerablety. Bar should be handled by bartender. it should be compulsory bar person available all the time during restaurant hours. Bar Set Mood with Lighting Lighting in the bar should be subtle. Not so dark customers cant read the batting order but decidedly not likewise bright. Recessed lighting and track lighting with dimmer switches allow controlling the light, ad anding it for the time f day. Signage The signage need to be replace with a new sign board in addition with contact number, name of the establishment and also in bar we need put bar signages required as per law. We need put signs for rest rooms and also put signs for wet floors. sw elling in restaurant There is only one rubbish bin so we need to buy new bins and cleaning equipments for cleaning purposes. If the restaurant perpetually looks beautiful than people attract from place and come again and again. (Restaurant circumspection and operations) 1. 2.Evaluate the departure influences affecting patterns of demand within hospitality operations Patterns of demand in restaurant Happy hours for restaurant Different peoples comes on different hours like around people come for breakfast time and they will need quick service and their demands like fruit juices, cereals and cold foods. And also some people come for dinner and they will demand hot foods, more formal servie. so it is varies person to person according to their demands restaurant provide service. It is good if restaurant opens for whole week 7 geezerhood because it generates more property and popularity.Opening hours as earlier they open at 7 and close early so this thing has to be changed because there was no customer at that time but if we changed timing than it safe other expenses like electricity, staff wage etc. opening hours should be at 8 to 9 am and closing late to depend on business. Seasonality Special promotional ideas for restaurants take advantage of on holidays and other finical events that happen throughout the year. Special wits provide and take reservations for busy times, like New Years Eve and Mothers Day.The influence of hold temperature on eating and drinking habits changing by seasons. Seasonality of food also will appeal to budget conscious as in season food is commonly more abundant so will be lower in cost. Restaurant provides low cost food and with discounts. In summers the sale is more as people would like to spend time on beach on other hand in winters as its cold people would like stay away from beach so we have make a different scorecard for winters to customers and as its not good business in winters to cut cost we could just make our post ings limited.For winters we could also arrange outside heating and inside heating for customer comfort. To achieve our target we could also provide special offers to attract customers during off season. (Seasonal Factors Affecting the Restaurant Industry) Social eating patterns The family repast was the focus point at the end of the day where family members have been away from home during the day they came together for meal times to discuss the days activities and to make plans for the next day. While time and convenience have had an effect on the social aspect of food its true to say that food still brings people together.Peoples meet up on particular occasions, wedding parties, ceremony and on festivals. People enjoy parties as well as food. (Food habits and social change, 2008) Food and fashion trends The hospitality industry is changing rapidly because customers are changing and technology is changing and markets are changing. Like fashion, restaurant operations have trends and fashions that retreat and flow with time recall the roller-skating waitresses at drive in diners during the 1950s. Listed below are some popular restaurant trends that arent belike to disappear for a while yet.There numbers of trends in restaurant for customers and to promote their restaurant. To attract customers some of the main trends are following 1) Offering discounts and coupons Offering discounts and coupons to regular customers or during occasions like festivals, new year etc. instantly days people love to bargain and it is good if restaurant give discounts and coupons to customers. Restaurants provide different types of foods according to customer needs and also provide options in menus like food prescribed drink free it will make more money and popularity in particular regions. ) Public wellness concerns Now days people are very concern about their healths and restaurants are being pressured to create healthier meals with smaller portions. Restaurant need to care about customers and provide nutritious food with cleanliness. Different people have different health problems so according their demands or needs restaurant provide food. Restaurants also provide childrens menu with healthier food. In kids menu they provide salads and fruits with unique presentation so kids easily attract from food.For framework Americans are overweight and plagued by chronic disease such as diabetes. In response to public demand restaurants provide smaller portions sizes and healthier food options on their regular menu. 3) Social media for restaurant There are numbers of social sites for example face book and twitter for restaurant market and food inlet with their benefits. It is for merchandise and advertizement to grow up restaurant business. Many people interested in internet so they always check where to eat? Which is best place to eat?In internet people can find restaurant names and contact details also menu available on restaurant website. Customers orders onli ne or on phone call and will get home deliveries from restaurant. Facebook and twitter is a strong suit to promote specials and events and it will really work. regional and ethnic influence In this world there are so different countries and peoples and they have their traditions regarding food. Different people have different needs for example people from India always prefer Indian food, Chinese people prefer Chinese food. valuate and economic factors pricing will be set according to time of year Market conditions, climate and changes in government legislation all have an effect on food costs. The choices made in sourcing food, preparing or purchasing readymade food will always influenced by footing. Food needs to be within a personal budget. And it changes by the season will be changed. snap bean of demand Elasticity of demand is the sensitivity of the sales volume to changes in price. Demand fluctuates in response to factors such as a change in pricing, food quality or the en vironment for example refurbishment. (http//www. ehow. com) . 3 Compare customer profiles and their differing expectations and requirements in respect of hospitality provision. Achieving high levels of satisfaction at a restaurant through good customer service, quality food and making diners feel valued is important because satisfied customers are more likely to return. On average a satisfied customer will tell two to three people about good food and service whereas an un clever one will tell five to ten peoples how dissatisfied he was. Customer satisfaction or expectation surveys are an important tool that will aid you in reaching your high customer satisfaction goals.There are numbers of restaurants according to different customers like family restaurant, couples restaurants like valentines. (Customer expectation and delight) Family restaurants Family Restaurant is that designed to gibe all ages, large groups, loud parties and whose menu reflects family style dining, child porti ons and perhaps even level-headed prices. According to the needs of family the family restaurant designed. For example elder people in family demand less spicy food, lower noise level and formal service Valentine restaurantsValentine restaurant is designed for young peoples who demand romantic places and tranquilize and the whole restaurant decorated with dim lights and light music. Customer profiles in restaurant Customer profiles also help you develop targeted market plans and help you get a line your products and services meet the needs of your intended audience. There are two basic types of customer profiles Demographic profiles Demographics profiles are based on characteristics like age, gender, income levels, marital status, place of residence, etc.In marketing terms demographic profiles tend to break down customers into age, social class, and gender. For example younger buyers may make buying decisions based on how they feel the purchase will cause them to be perceived and older buyers may focus on quality or safety. Wealthy customers may be willing to pay a best for service or for a perceived value while lower income customers may be more likely to focus on price. Its all depend on person status if there is a rich person buy something than surely he will pay more without thinking anything but other lower class person first see the price and then decide.Behavior profiles Behavior profiles focus on actions and focus on types of items were purchased how frequently items are purchased and the average transaction value or which items were purchased in conjunction with other items. (Customer profiles) Types of customers 1) Loyal Customers Naturally we need to be communicating with those customers who on a regular basis by telephone, mail, email etc. These people are the ones who can and should influence our buying and merchandising decisions. nil will make a Loyal Customer feel split than soliciting their input and showing them how much you value it. In my mind you can never do enough for them. Customer recommends to others and as a result business growth inclined. 2) Discount Customers This category helps meet inventory is turning over and as a result it is a break contributor to cash flow. This same group however can often wind up costing restaurant money because they are more inclined to return product. 3) pulse Customers Clearly this is the segment of our clientele that we all like to serve. There is nothing more exciting than assisting an Impulse shopper and having them respond favorably to our recommendations.We want to target our displays towards this group because they will provide us with a significant amount of customer insight and knowledge. 4) Need-Based Customers People in this category are driven by a specific need. When they enter the investment firm and they will look to see if they can have that need change promptly. If not they will leave right away. They buy for a variety of reasons such as a specific oc casion and a specific need or an absolute price point. As difficult as it can be to satisfy these kind of peoples and they can also bend Loyal Customers if they are well taken care of.Salespeople may not find them to be a lot of fun to serve but in the end they can often present your greatest source of long-term growth. 5) Wandering Customers For many stores and restaurants this is the largest segment in terms of traffic while at the same time they make up the smallest percentage of sales. mostly kind of people attract from the location of the restaurant. Keep in mind however that although they may not represent a large percentage of immediate sales and they are a real voice for restaurant business in the community.Many Wanderers shop merely for the fundamental fundamental interaction and experience it provides them. Shopping is no different to them than it is for another person to go to the gym on a regular basis. Since they are merely looking for interaction and they are also ve ry likely to communicate to others the experience they had in the store. Therefore although Wandering Customers cannot be ignored, the time spent with them needs to be minimized. Pricing consideration expectations Prices play main role in business because in restaurant different types of customers come some are from rich families and some from medium class.For example rich customer spends lots of money on food but the middle class customer thinks what to eat and they look on price? And Always find healthy prices so the thing is this if restaurant design their menu according to the customer spending big businessman than it will good for both business and customer. Prices should implement according to the target market than business grow up. Customer need the food prices are reasonable according to their spending power different options provided to customers in food so customer will be happy and satisfied. 1. factors affecting average spending power in hospitality business. Types of hospitality outlets, menu range, pricing consideration Firstly the type of menu offered by an establishment and the variety of menu choice should also enhance the total meal experience. For a lower level market first price of food. If the customer is paying $50 for three course meal the range of menu items that can be made available within the cost limits of such an operation is obviously more limited than in operations where the customers average spending power is higher.Secondly, the amount of time taken to consume meals at this level of the market may vary between half an hour to one hour but will rarely exceed this. The menu choice offered by a restaurant is therefore dependent on a number of interrelated factors like * Price the customer is willing to pay * The amount of time available for the meal experience * The level of the market in which restaurant situated * The production and service facilities * Skills and staff Expectations and requirementsA single customer or group of customers arriving at a restaurant for a meal bring with them a serial publication of expectations regarding that restaurant and the type of service they will receive and the price they will pay, the judge good atmosphere and mood of the restaurant etc. The customer expectation may be varied and numerous, ranging from the restaurant which the customer frequents because they want to be seen there and participate in its social atmosphere, to the small quiet restaurant where the customer may go because of its intimate and personal nature.If customers sense disharmony, however between their expectation of the restaurant and the actual product they find for example, it is too intimate for the occasion and they may not enter the restaurant but choose another. If disharmony is not realized until customers are seated at the table and it is marvelous that they will leave but will have a hurried and uncomfortable meal. Level of service The higher the cost of the meal to the customer and t he more service the customer expects to receive. The cost of the meal to customers increases so will the amount of service they receive.It is necessary for a restaurant to identify the level of service. if a restaurant has a very formal type of food and beverage service usually associated with high class operations, the other aspects of the restaurant service should be every bit formal the speed, efficiency and dress of staff, the degree of personalization and courtesy the customers receives, and so on. It is important for a restaurant operation to consider not only the service of the food and beverage for which the staffs are usually adequately trained, but also to remember the indirect service aspect of the operation which are all part of the customers meal experience.The meal experience Eat and drink experience The meal experience may be defined as a series of events both tangible and nonphysical that a customer experiences when eating out. Tangible- which can be feeling by touc hing, seeing like restaurant tables, chairs etc. Intangible- which can be only sensed/felt like restaurant atmosphere etc. It is difficult to define exactly where a meal and drink experience actually starts and ends although it is usually assumed that the main part of the experience begins when a customer enters a restaurant and ends when he leaves the restaurant.The series of events and experiences customers undergo when eating out may be divided into those tangible aspects of the product that is the food and drink and those intangible aspects such as service, atmosphere, mood, etc. So it is necessary for the tangible and intangible components of the restaurant to combine together and to be seen by the customer as one total product The menu is the center piece of any restaurant establishment. it is not a food list items for sale but the reason behind the establishment exist Management issues Staffing 1) Floor management in staffingIt includes floor managing staff and they provides service to guests or customers in restaurant. Staff allocates on different courses from opening hours to closing hours. Manager is responsible for their staff and all safety and health regulations. Manger motivates all other staff in front office and take care all areas. Manager also provides training for their staff to make more profit from their serving skills. 2) Kitchen Management In kitchen management, kitchen staff working in the kitchen only. There are different roles in kitchen management like chef, head chef, dishwasher and kitchen hand.Kitchen is the place food prepared and served food to customers. Managing the kitchen staff helps to control food quality. Kitchen is place where staff gets tired because it never stops in profession hours. Kitchen management is responsible for food cost, budgeting and profits Organization (administration) in restaurant All stock controlling, budgeting, labor cost, balancing cost, scheduling rotations, profits according to seasonality, sur veys and hiring staff with maintaince of the kitchen equipments. Marketing Management will decide about market strategies.Marketing is a source to attract customers and satisfied current customers. With the target market expanding new products and services. There are numbers of way to promote restaurant like media, comment cards, emails and social sites. Marketing plans will be designed for to increase customer visit, increase average checks and send profits sky high from insides to outsides the restaurant, the marketing plan is the road map to achieves specific sales objectives. it includes tv, radio billboards or localized locality program.In chevaliers we will implement setup frequency dinning programs and data base programs that instantly tell who is customer in restaurant, their birthdays, and anniversaries and where they live Finance Money plays very important role in any business. And it is also important to know how to manage finance. Management always ready to manage all s ituations like when season off the restaurant sales automatically down and management knows how to handle that particular situation. Managing day by day expenses in restaurant business and POS system helps to manage all sales and inventory. Control systemsA big emphasis is being placed on extensive research into the quality and integrity of restaurant products. Restaurant management will constantly tested for high receiveds of freshness and purity. Food costs and inventory control will be handled by computer system and suss out daily by management. Service standards There are different types of services provided in restaurants like buffet service, silver service, table service and tray service. As the service level increases the labour costs increases because of the increased skill level and the quantity and quality of equipment increases.A higher standard of customer service requires a higher standard of decor, food quality, equipment and staff. More facilities cost more. The del ivery of a consistently high standard of service requires a higher proportion of product, staff and equipment. Quality systems The quality of service is another factor that contributes to restaurant customer satisfaction. This is a particularly important factor to full-service restaurants because they are typically more expensive and slower than quick-service restaurants.Many factors go into the overall quality of service at a restaurant such as how positively customers feel about each member of the restaurant staff they interact with. Some customers may be more concerned with the social interactions with the wait staff, while other customers are more focused on how quickly dishes are removed and glasses are refilled. The relative importance of these different factors often depends on the style of restaurant and the outlook of a particular customer. team up working All members of a team must feel empowered to work towards quality.This means if a waitress does not feel that a meal i s up to standard that she has the right to refuse to take the dish to the customer. Staff should be encouraged to share their ideas about how to improve the quality of the organization often as they are the ones dealing directly with the customers they have more useful ideas than management. Training Management will train employees in food service sanitation. severally employee shall be trained in food service sanitation quarterly. Lo2 understand product development within a hospitality environment 2. evaluate the key stages in product and service development applied within hospitality operations Special pricing Market breakdown( identify demand of the market) Market segmentation is one of the steps that go into defining and targeting particular markets. It is the process of dividing a market into a distinct group of buyers that require different products or marketing mixes it targets specialty markets that will promote products and services more effectively than a business aiming average customer. It is easiest way of marketing in groups and it helps to get knowledge about customers needs and wants.Market is segmented in different groups of consumers. For example * Behavior bases like product knowledge, usage, responses and attitudes of customers * Demographic basis like age, occupation, age and family size * Psychographic bases like lifestyles, value and personality * Geographic bases like states, regions and countries Market segmentation is important for business and for development. We do because we want to know about customer thinking about food and beverages. According to customers needs and wants restaurant establishment developed. Design the productMenu plays very important in restaurant business and establishment designs their menu can increase sales, derangement and ensure the menu remains balanced in terms of sales mix and popularity. The menu can designed in such ways to progress to and convince the diners to choose a specific menu item by the wording and how the dish described. Fine dinning restaurant provide menu with less wording, fitting exotic ingredients. Restaurant should clear explanation about customer perceptions and according to family restaurant environment should be attractive for kids and keep in mind the value of money.Theme of the restaurant Theme for restaurant is very popular and it effect on restaurant sales and development. There are numbers of themes for restaurant like flower decorations, sports, heritage and colorful themes. It increases the sale of restaurant. Theme describes the restaurant and customers attract from theme. A restaurant theme is a blend of food, atmosphere and service. Restaurant theme decides according to location and local competition. Theme will decide according to customers. Need to survey of that place where your restaurant situated and then decide restaurant theme.For example if your customers are families with younger children you dont need to be open until midnight or have a full service sports bar. Advertising Restaurant advertising comes in many forms. Radio spots newspaper ads, TV commercials even coupons are all ways to advertise a restaurant. We can hire a PR agency to help you get your message out or you can do it yourself. Advertising is not a one-size-fits-all deal. Advertising plans vary from year to year, season to season. Like we have a busy summer season and less business in the winter and we will need two decisively different advertising plans.While advertising we can show discounts/coupons and special offers for customers so it can develop brand image in the plazas of customers. Customers will definitely think about restaurant and definitely plan to go that particular restaurant. Websites is another option where we put new offers and menus for customers. Customers will directly order from internet. It helps to generate income from customers. Food and beverage planning * The wide variety and choices in f and b * The process has to compl y with the HACCP policy The fast turnover of some food like items delivered fresh in the morning may be prepared and served to the customer at lunchtime and the revenue saved by afternoon. * The product cannot be stored for any length of time * Different types of customers handled in same establishment Food control points There are some common features are found in food production processes in all food and beverage operations. Product goes through the production process. It first enters in the establishment with raw material or preserved product and then stored in store area.Processing of this product must then take place preparation of food and cooking food. later the product ready it will presented in plates and serve to customers. Food control process Types of food Storage Preparation cooking Holding regeneration Presenting and serve food Refrigerate cutting boiling Chill Steamer Plates Fresh chopping grill Freeze Microwave Trolly Canned Freeze Weight Baking l ively Traditional Buffet Frozen peeling Microwave Cold Oven trays Preserved Dry store Slicing Frying Sous vide wrapping Measure Boil bang Filet/blend and mix Employers satisfaction Employees of organization play very important role in hospitality industry. Restaurant development depends on employees satisfaction. There are numbers of things take part in employees satisfaction that is job security, providing pay at time, opportunities to use skills and abilities, feeling safe in the working environments and also with good communication. Moreover the employees relationship with their co- workers or supervisor and management recognition of employee job performance.If the employee not satisfied with their job then how can he/ she work properly so it is very important that an employee satisfied from their job. Risk management While working in restaurant there are numbers of risk involved but restaurant owner and manager face that risks. In restaurant should be provide a safe working environment as well as prepare for the unforeseeable accidents, reproachs or any disaster that might impact restaurant building. Restaurant need trained their staff to handle this kind of situation. Safety procedures implement into daily procedures.Restaurant aware and insuring about lawsuits or any kind of damage to business. Protecting restaurant from call down Protecting restaurant from crime Protecting staff and customers from accidents Understanding legislation that effects on business like food hygiene, employers, liability, health and safety in restaurants are all relevant when anyone running business There are some acts that implement when something happen like this The fire act Every building have fire service act, fire evacuation procedure should be in place. Fire equipments must be in place and serviced regularly.The food hygiene act 1974 It is for health of each customer and it implies on restaurant. Every restaurant should be neat and clean. Sto rage area should be clean. Food hygiene regulation 1974 act says that regulations are safe storage and also there should be safe preparation. 2. 2 analyses the features which contribute towards the customers perception of products and services Whenever a guest enters a restaurant or hotel or a food and beverage section of any place, he/she expects something more than just what is served.The expected things include quality, timeliness as well as cost effectiveness however what if you can give the guest more than what he/she has expected Food hygiene in restaurant Good food hygiene in restaurant is of vital importance for the pleasure of customers and the continued success of restaurant business. Customer also expects where they eat the place should be neat and clean and kitchen should be clean while preparing food so there is no harm to health. Why food hygiene is important? Every day people get ill from the food they eat.Micro-organisms including bacteria, viruses and moulds found i n food can cause food poisoning, leading to a whole host of unpleasant symptoms, such as stomach pains, diarrhoea and vomiting. It is for customers good health if there is no food hygiene customer unhappy and they will blame on restaurant so hygiene is very important. Restaurant cleanliness attracts customers and it helps to increase more customers. Type of greeting and welcoming Greeting and welcoming is the first impression so when customer enters in the restaurant host responsibility to handle customers with smile, eye contact and welcoming.Politely speak with customer and offer something water first than provide menu or tell them todays special menu or menu of the day with special offers etc. Physical appearance matters Guests expect to be served by a good looking and well-dressed staff. Staff cannot be dishevelled will their face, hair or clothes. The guests should not feel that the restaurant management is too harsh on the staff in terms of salaries or trade such that they c annot afford a proper uniform. This creates a wrong impression. Serve the food in warm, well washed dishes/containers nd all plates, bowls used should be well washed and cleaned. Increase knowledge about the product The guests could have a query about the food and beverage they are go through or are about to order. The service staff should be well equipped with the knowledge of the product so as to help the guests make a decision. Speed of service and their types Speed of service according customers like young people want very formal service and old people like quick service and on time. Service is very important part of any restaurant. Restaurant depends on the best service.If the service does not meet the customers expectations and customer felt the service very good then they defiantly come back to restaurant. Customer service covers many different parts of restaurants day to day operations and going far beyond the front of the staff. In chevaliers there is no proper service pro vide to customers so they will not come again because of poor service. Ambience (good environment) * Good Environment * Clean * Organized * Safe * Low pressure * Energy level appropriate to clientele * laurel wreath Brand commitmentBrand loyalty known as reputation of the restaurant and it is very important that restaurant have good reputation in market. Brand loyalty is depending on their service and good quality of food. Customers want to feel important They know that restaurant have lots of other customers and clients but they just love it when staff makes them feel special. Flexibility Customers hate to hear the word No or it cannot be done. Its not always possible to say yes to a customer or do exactly what they want however it is important to be as flexible as you can. Staff needs to motivate and convince customer to take another meal or service.If someone to know their name (names of customers) A customer name is one of the sweetest sounds they will ever hear. If you use a c ustomers name when you talk to them it indicates that you recognize them as an individual. Dont use it too often as it can become irritating, but definitely at the start and the end of a conversation. 2. 3 assess the opportunities and constraints affecting product and service development within a hospitality environment Food and nutrition Dietary requirements Proteins are required throughout life to create, maintain and renew human body.The amount of proteins required changes with age, during growth periods and depending on health of human body. Now days people are very health conscious so according to their needs restaurant provide food of their choices For example restaurants provides special kids menu age 2 to 12 and these are foods that kids tend to like and which meet kids dietary requirements like fruits. For Strict vegetarian Restaurants do not mix any fauna products like beef, chicken, fish, eggs and they provide pure vegetarian food to customers. They provide different kin ds of salads, other vege dishes.Regulations acts in implement on restaurant and employer liability towards the customers are as follows (class work) Health and safety act There are laws and systems that have been established to help ensure that the food served in restaurants is safe. Bacteria grow very easily if given the chance. The local Health Department will send out inspectors to make sure that the chefs and servers are following the proper guidelines. Inspectors will issue fines for venial violations and can shut you down for major violations. This act states that the relation of guest and staff protected from health issues.During work the environment should be neat and clean. People should work in clean environment and make food in clean place. In restaurant they can use clean and right equipments and cutlery. Employment act 1992 The health and safety in employment act 1992 states that to prevent harm to the all the employee who all are working in the exposit and for other person who is in the neighborhood of work should also be protected moreover the customer who all come to dine in the set forth should also be taken care off. Restaurant staff never provided food which can harmful for guest and they should prevent them from food.They need to check exhalation dates and food storage in right temperature and there should be system which followed by business from food deliveries in the restaurant on time. It also include proper receiving, storage, preparation, cooking and serving food. Staff training should be compulsory because of their knowledge. Restaurant should prevent customers from hazards. The privacy act According to the Privacy act states that individual privacy therefore is personal details of the guest should not to be disclosed to any one at any point of time.Customer privacy act implies in restaurant operations. No one can disclose any instruction about customers. Human rights act According to the Human rights act 1993 says that secret code can discriminate any one on the basis of Race, color, ethnic origin, disability, gender, marital status, age, religion, political opinion, employment status, sexual orientation. Trading act Shop profession repeal act 1990 defines about the hours of opening the business which also help the customer to be aware about their purchasing time. 2. evaluate different merchandising opportunities for hospitality products and services A combination of local media and local store marketing programs will be utilized at each location. Local store marketing is most effective, followed by radio, then print. As soon as a concentration of stores is established in a market then broader media will be explored. Advertising is best form to promote restaurant. By providing an entertaining environment with unbeatable quality at an unbelievable price in a clean and friendly restaurant than it automatically increases sales.There are some methods of advertising such as TV, radio commercials and newspape r ads can be very expensive. If any person ready to open a new restaurant or promote existing restaurant and they dont have a very big advertising budget than there are still several ways to promote restaurant even on a low budget. Restaurant Website One of the most powerful tools a restaurant their own websites. More and more people are turning to the World Wide Web for information rather than the yellow pages. Maintaining a website is crucial for any business today.It is simplest way to attract customer and get sales profit. People sell products directly to consumers and it should give the basic information of restaurant and about hours, telephone number, directions and a copy of menu. Restaurant also advertises on website customer promotions on weekly promotions such as an early bird menu or happy hour details.. One of the best ways to get business through restaurant website is linking with other businesses such as local hotels, the chamber of commerce and local phaeton informati on sites.Menu Flyers Creating a menu flyer or a take-out menu is another way to get the word out about restaurant without breaking the bank. Place these flyers at local hotels, chambers of commerce and to local businesses. Menu flyers placed on popular tourist destinations as well such ski mountains, parks or whatever place in the area that draws a crowd. On flyers menu we are not able to put whole menu so it is ok if we post some popular dishes and including hours and any special promotions like happy hours, direction and contact number.Newspapers Newspaper advertisement is very cheapest way to promote restaurant because if we dont have enough money to promote on high level, like bigger advertisements than we advertise restaurant on newspaper within less amount. Menu Inserts Menu inserts are a great way to advertise new promotions or services to existing customer base. For example if there is a introducing a new promotion such as a wine tasting dinner on the first Friday of each mo nth, we can place an insert advertise that is in regular menu. Theme nightsTheme nights like particular theme on the day which are not preparing in restaurant before but now restaurant decide to create French menu with flowering theme and beautiful decoration with candles. According to customer interest if someone like French food or flowering theme than they will definitely come to restaurant. Customer like fun loving nights. It increases there interest to come again and again. When to Spend More on Advertising? Restaurants should plan to increase their advertising budgets during the holiday season.In October or early November, run a newspaper ad reminding the public to book their holiday parties and order their party platters. If the place where restaurant located tourist destination then it is a good idea to place an ad in the local paper and or tourist paper prior to the busy season May for the summer months, November for the winter months. Many chambers of commerce or local tou rism associations will state a newspaper geared specifically toward tourists. It highlights all the sights and activities of an area. Advertising is key to gaining new business for your restaurant.However, you dont have to spend a stack to attract new business, when you think outside of the traditional advertising box. Lo3 understand pricing and profitability concepts within hospitality operations 3. 1 evaluate different methods of pricing taking into account additional pricing considerations It is all about product and how much to charge for product or service. There numbers of strategies to exceed problem in manage product price or menu price. There are some Pricing strategies to set the price of product and service like cost, positioning and maximizing quantity.Correct pricing is very important in restaurant business or any other business. There are four methods to calculate the pricing. Some of the pricing methods are following Methods of pricing 1)Cost-plus pricing Cost-plus pricing is the simplest pricing method. The firm calculates the cost of producing the product and adds on a percentage (profit) to that price to give the selling price. This method although simple has two flaws it takes no account of demand and there is no way of determining if potential customers will purchase the product at the calculated price.Set the price at your production cost, including both cost of goods and fixed costs at your current volume, plus a certain profit margin. For example, widgets cost $20 in raw materials and production costs and at current sales volume or expect initial sales volume and fixed costs come to $30 per unit. Total cost is $50 per unit. Then decide that want to operate at a 20% markup, so add $10 (20% x $50) to the cost and come up with a price of $60 per unit. So long as you have costs calculated correctly and have accurately predicted your sales volume and it will always be operating at a profit. )Psychological pricing Hitting price points that are significant for example pricing items at $14. 99 instead of $15 customer perceive them as being better value. It is easy way to attract customers and make more money from this strategy. And also covers pricing items too low on a menu in similarity to other dishes 3)Breakeven pricing It may define as that volume of business at which total costs are equal to sales and where neither profit nor loss is made. Total sales and total expenses are equal and there is neither loss nor profit. 4)Popular price pointsThere are certain prices points (specific prices) at which people become much more willing to buy a certain type of product. For example under $100 is a popular price point. Enough under $20 to be under $20 with sales tax is another popular price point, because its one bill that people commonly carry. Meals under $5 are still a popular price point, as are entree or snack items under $1 notice how many fast-food places have a $0. 99 value menu. Dropping price to a popular price p oint might mean a lower margin but more than enough increase in sales to offset it. 5)Fair pricingSometimes it simply doesnt matter what the value of the product is even if we dont have any direct competition. There is simply a limit to what consumers perceive as fair. If its obvious that our product only cost $20 to manufacture even if it delivered $1000 in value, it is a hard time charging two or three thousand dollars for it and people would just feel like they were being squeezed. A little market testing will help to determine the maximum price consumers will perceive as fair. 6)Positioning Poisoning means pricing about product and it is a key part of pricing.For example if anybody running discount store than he always set their prices lower than their competitors. The pricing has to be constant with the poisoning. Customers always want reasonable price and good quality of food. 7)Cost based pricing In hospitality this involves accurately calculating the food or beverage cost o f per unit usually done by using a standard recipe than a percentage is added for gross profit to arrive at the selling price. It is important to ensure that the gross profit percentage added is enough to cover all fixed and variable cost as well as the desired profit margin. )Market point pricing (Qualitative) This method looks at the relationship between price and value for money like how much people are prepared to spend and will take into account the whole meal experience from decor of restaurant, menu items, staff service and cleaning. Factors effects on pricing Price must always be consistent with the customers perception of value. The higher price the greater the customers expectation and it is to disappoint. If the product is perceived to be too expensive the customer will find substitutes.If the product is priced too low the customer may feel it reflects inferior quality. Budget perspective a price needs to include the cost to the business as well as the profit expectation s. GST cost It is a value with added tax and it is compulsory for everyone who buys product and service from seller. For example when chef costing the menu he will include tax cost with dish cost. (pricing methods) 3. 2 assess the factors in hospitality operations which effect revenue generation and profitability Pricing is one of the four elements of the marketing mix, along with product, place and promotion.Pricing strategy is important for companies who wish to achieve success by finding the price point where they can maximize sales and profits. Companies may use a variety of pricing strategies, depending on their own unique marketing goals and objectives. Portion Control One reason that chain restaurants are so successful is that they have a firm handle on portion control. The cooks in those restaurants know exactly how much of each ingredient to put in every dish. For example, shrimp scampi may have a portion control of sextuplet shrimp per dish.Therefore, every shrimp scampi that goes out of that kitchen will have six shrimp in it no more, no less. This is portion control. In order to coif portion control in your own kitchen everything should be measured out. Chicken, beef and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can dish out mashed potatoes. Once you feel comfortable cooking about menu, then serving amounts (sort of like Rachael Ray) but in the early stages of your restaurant, err on the side of caution and measure everything out.Another way to practice portion control is to purchase proportioned items, such as steaks, burger patties, chicken breasts, and pizza dough. They may be more expensive but can save you money in labor and food waste. Sales mix Sales mix is a combination of different sales products like beverages, food, desert and side coffees. Total of brunch sales, dinner sales is equal to total revenue. Customer service Good customer service is the life blood of any busin ess. In a fine dining restaurant customers pay for service to enjoy food and atmosphere.A waiter or waitress serves customer food and beverages and it is up to staff that the customer back again to take service. It means if the staff provides fine and attractive service. Good customer is all about bringing customers back and about sending them away happy and happy enough to pass positive feedback about business. Staff knowledge Staff should know about menu items on tips with their descriptions and if staffs have knowledge about menu and beverages it will be a positive point and if customer asks about product than staff should answer with confidence.It will be good impressions on customers and they would like to some more food or come back again. Customer feel good as they get what they want and customer will be enjoy service. Selling skills Servers also known as waiters and waitresses are a key part of your restaurant staff. Without good service, few customers would return to any re staurant. A good server does more than just wait on customers. He or she is a salesperson. (Perhaps they should be called sellers, instead. ) They should not just be taking orders and delivering food. They should be selling a product- your restaurant menu. A good server knows how to up-sell.Up-selling is simply getting a customer to spend more than he was originally intending. Factors affecting profitability in restaurant business that is LO2 AND LO3 CLASS NOTES Class work/notes Misleading information to customers because 1. Guest complaint increase 2. Spoil image of the restaurant 3. Loss of money 4. Restaurant get fined if they dont obey rules 5. Effect the brand image 6. No loyalty towards organization 7. Lack of staff training like if staff not provide service to customers properly than customer get dissatisfy they will never come back to restaurant 8. Effect on brand image if there is any problem in operations 9.Hygiene if there is no proper cleaning in kitchen than it direct e ffect on food so as a result customer will get sick from that food and it effects on restaurant image Employees duties for the protection of the consumer 1. Provide and maintain a safe workplace which uses safe equipment and areas where customer think I am safe and they come again and again if they like place. 2. Prevent risks from use of any article or substance and from exposure to physical agents and noise 3. Prevent any incorrect conduct or behavior likely to put the safety, health and welfare of employees at risk 4.Provide instructions and training to employees on health and safety 5. Provide protective clothing and equipment to employees 6. Appointing a capable person as the organizations Safety Officer which helps when someone in danger 7. To take reasonable care to protect the health and safety of themselves and of other people in the workplace 8. Not to engage in improper behavior that will cross themselves or others 9. Not to be under the influence of drink or drugs in t he workplace 10. To complaint any defects in the place of work or equipment which are not good or danger to health and safetyLo4 Areas that are commonly appraised Deliveries on time If deliveries come on time we will not run out anything. Moreover we could store at right temperature on right place. If delivers come on time then chef has time to organize stuff. persecute deliveries if wrong delivers come than there are many problems that may arise like chef cannot do preparation without his products. If customer asks for particular item in the menu which we donot have due to wrong deliveries. May be instead of waiting customer would prefer go and try somewhere else. Short term deliveriesShort term deliveries are known as like takeaways. Quality of items Quality should be good if the quality not good than customer always dissatisfied from service and success or failure of a restaurant is tied to the quality of the product, service and atmosphere. Customers expect fresh food that is t astefully prepared. They want impeccable service from knowledgeable staff and they want an environment that is clean and comfortable. By reviewing a checklist of vital points daily, restaurant consistently provide a quality product that will keep customers coming back for more. Back of raise Commercial kitchens must be clean and sanitary. Customers or guest never see the kitchen area and cleanliness but restaurant should provide quality food with hygiene. Food is rotated in each delivery to maintain freshness. * Storage temperature should be checked every day * Prevent cross contamination by identifying cutting surfaces and utensils for specific items such as vegetables * Storage area must be neat and clean * Clean uniforms should be worn by kitchen staff along with hair restraints and proper footwear. All cooking and cleaning equipment should be serviced on a regular basis.Front of House * Check plates, glassware and silver for cleanliness before serving food. * The dining should be clean and decorated * Clean all areas in dinning room dailybasis * Table should be wiped after customer leave the premises * Linen changed day by day * Hand-polishing glasses and silverware after each washing will keep them spot-free. * All plates and utensils should be spot-checked for cleanliness before serving. * Menus should be clean and wrinkle free. * Regularly check tables and chairs for cleanliness and to ensure they are not wobbly or cracked.Also be sure that restrooms are clean and stocked before each shift. Sometime packaging broken Sometimes while deliveries things get broken than staff has right give back that deliveries. Expiry date expired Staff should check expiry dates on products if th

The Attic

My task had been set and so with trepidation, I gingerly climbed the extinctpouring that led to the attic. I balanced on the top rung of the ladder and flung open the trap door. The door crashed against the diirt blackened tierboards loudly. The musty smell hit me, as a flurry of the debris cascaded onto my head. I carefully levered myself up onto the floor above me.I looked around the peculiar room to see beckoning shadows on the walls, as day take fire tried to filter through a worn curtain, which graced the caveman window in the room. I stumbled forwards in the half-light, my outstretched hands grabbing a low beam to steady myself. The wood felt gritty and insensate on a lower floor my fingers and I looked at my hands, which were right off blanketed in grime.I walked carefully to the end of the large attic room, and drew back the faded red smooth curtain, which stretched across the tiny window. The light violated the darkness, and dispelled the gloom. The room was now real ly quite entrancing, the task of cleaning the room, which I had initially perceived to be a horrible chore, had now turned into a beautiful privilege. I gazed at the room that was cluttered with memorabilia of a bygone era.Under the window stood an oval, walnut umber table. On its dusty and worn surface stood several ornaments. I bent down and carefully picked up a grey figurine. I blew on it and the dust flew away. It was a white porcelain statuette that I now held it was a delicate figurine of a ballet dancer. The ballerina was with her slender raised arms stood on points and her beauty contrasted with her shabby surroundings. I gently and with reluctance placed her back on the tableI looked over the walls. They were painted yellow once, but now they were a dull cream. I walked over to the wall and ran my hand over the rough surface a thick place downer of dust lay on my hand. Disgusted, I wiped my hand against my thighs of as I had worn my old jeans. The wall now had a small tra ck of where I had removed the dust, a light yellow contrasted against the tedious cream.I looked up to see the spiders crawl over the beams, they were now the current tenants of this once beautiful place. The webs spread across from one ecological niche of the room to the other.I lowered my eyes and my gaze met a picture that hung askew on the shabby wall. It was a painting of a horse, with a jazzy deep brown coat that stared back at me. I looked at the surroundings in the picture, with its familiar red bricks and rose bushes, and I recognised it, as my back garden. I approached the painting to get a better look and screwed into the wooden frame was a brass plaque engraved with High Princess- 1843. I smiled and diverted my attention the ternary pushchair that seemed so out of place, as antiques surrounded it.I recalled the days of when I was once sat in the double pushchair with William, my brother. Memories flew back to me, memories of sitting there with ice cream trickling down my chin, as Will and I happily watching the world go by. right off it stood there, the navy blue material paler and worn, the once polished metal now rusted but the memories are as vivid as yesterday.I stood to exit, and the floorboards creaked beneath my feet, footprints left from where I had been inspecting the ornaments that lay in the room. I headed towards the trapdoor to go and inform my parents on what I had found in our now amazing attic.But something caught my eye, a small jewelry box. I was drawn to it I walked towards it and picked it up. It was an ornately carved rosewood box from India. I opened the box carefully to reveal a green velvet lined interior. Inside laid unusual pieces of jewelry. I held an emerald necklace, the heavy strange jewel amazed me by its rich deep colour. I placed it carefully back down on its velvet cushioning to pick up another piece of jewelry. A ring. A ruby lay in its centre I love rubies, as they are my birthstone and had to remind myself t o ask Dad if I could have it. Once again, I replaced it. I looked out of the small window that lay behind me and saw that the sun was beginning to get low. I had to leave this room, which had intrigued me for hours. I knew I would return and I knew that at my next visit there would be even more revelations awaiting me.