The Chisholms Kitchen

The Chisholms Kitchen Task 2 a A description of kitchen workflow, with a diagram to analyse workflow in â€Å"The Chisholms† kitchen. Workflow can be defined as It can be described as the progress (or rate of progress) in work being done. In the kitchen terminology it is the sequence of operations incurred in the processing of materials or (performing of essential functions) is called the flow of work. Conventionally, a good workflow in a kitchen means that materials and staff will move smoothly from the stores through preparation areas into cooking sections and then to the servers and the guest tables. Similarly, the dirty items will move back from the guest tables to wash up and back to the servers. http://www.expresshospitality.com/20060215/management08.shtml The work is always divided in the different sections and each section are joined into a layout and should follow a certain rules relating to the delivery (end product) Is know as the flow of work. Such flow of work is a natural and logical sequence that provides an ease of operations in the processing of materials i.e., food materials or doing of work. The need is to identify factors that make professionals achieve work with minimum movement and well within limited time. The basic crux of good designing is the intrinsic information of space (or would-be-kitchen) that should give optimum benefit. http://www.expresshospitality.com/20060215/management08.shtml For example for a small business its owner can manage his business freely but for a bigger restaurant it is necessary to have a clear work system that indicates the duties of each employee. For instance the reception takes care of the customers on arrival and guides them to the table. The waiters takes the order, the kitchen prepares the food and waiters later serve the process continues until the customers left the restaurant. In a restaurant in the kitchen has its own set of operations and a workflow to successfully carry out these tasks. The primary stage in design of workflow is to identify the work centre, which will exist in any kitchen There are two stages that help in making a workflow Identification of the work centre Production layout Production layout Product layout the equipment used in specific food production Process layout the technique of cooking is used in production http://zalite.org/resources/_wsb_488x367_kitchen+concept.jpg Lets take an example of fish and chips in a fast food outlet. Product layout where work centre where specific food product is made by using own equipment process for example; chilling fat fryers. Process layout where work centre perform a particular process for example; frying, chilling In kitchen operations the workflow systematically starts right from the receiving of materials to storage of materials, to preparation, to preparation to finish holding to service, to dish washing and pot washing and other cleanup to garbage disposal of the leftover materials that cannot be used. The stages of the workflow are closely linked to the central points of food safety management system. While working in the kitchen the equipment needs the minimum worker attention and the materials and tools should receive minimum handling. Kitchen space should allow service operations space in order to work and keep things. There should be maximum utilization of space and equipments should be achieved through the proper workflow. At all times the quality control must be sought at all critical points and minimum cost of production should be sought. WORKFLOW (SEQUENCE OF OPERATIONS) The Chisholm hotel is currently operates on a cook-fresh method of food production. The ordering is done by word of mouth and fresh food items are delivered thrice a week. All the food items are issued as and when required the Chisholm hotel is undergoing the refurbishment program to increase its conference and banqueting services. As if now the Chisholm kitchen consists of a chest freezer, a walk in chill room and a small store facility. Proper Workflow always aims to minimize the criss-crossing and back tracking between the sections. Effective workflow help in a prompt, effective, smooth production and service with the minimum expenditure of worker time and energy. Reduces the time incurred in delays and storage of materials in processing and serving. Ensuring workers and materials should travel minimum distances. Ordering At present ordering is done by the head chef over the telephone. All the food items are ordered as and when required the communication mishap leads to unnecessary chaos. As this method of ordering involves no paperwork or use of any computer software, it states that there is no formal records are maintained while ordering. Receiving Fresh food items are delivered three times a week as ordered by the head chef. All the receiving is done y the store person with the help of a storekeeping assistant. Storing The Chisholm hotel is equipped with a small dry store facility a walk in chill room and a large chest freezer. When the food items arrives at the Chisholm hotel it is stored in the conventional fridges and frozen item is stored a chest freezer. Issuing All the food items are issued as and when required. There is one storekeeper full time and a storekeeper assistant working part time. The store person does the issuing. Preparation All the mise-en-place and other preparations before actual cooking is done takes place in this section and this section is connected with pot wash as every food preparation requires a constant supply of clean kitchen equipments. Cooking At present â€Å"The Chisholm† hotel is operating on a cook-fresh method of food production. This section is very well connected with the pot wash for the constant supply of clean kitchen equipments and utensils. A proper system of waste removal is done from preparation and cooking section to prevent any contamination of food. Service of food As soon as the food is prepared it is ready to be served. The food service is done immediately to the customer. Task 2b Identification and brief explanation of factors that may influence the workflow in a hotel kitchen Techniques used for preparation of workflow Identification of work centre Techniques used for work centre Equipments used Production process Staff required An effective workflow design and its proper implementation always help to reduce cost and increase efficiency in the kitchen. Layout of kitchen Availability of raw material (seasonal/frozen) Planning of menu Equipments in use Service operation style Production system in use Number of covers served Employees / training Budget and costing Type of clientele Law and regulations Layout of kitchen The plan or the layout of the kitchen is always determined by the policies, which the catering establishments follow. Each catering establishment policies are different from the other and all the pre production, production and postproduction all the activities includes the following. Receiving, pre-preparation area and storage. Cooking area Dispatching and wash up areas. Floorings Resources (gas, electricity, water) Ventilation Work space Workflow plays a very significant role in designing a layout of the kitchen. Considering the expansion of the hotel the layout of the Kitchen has been redesigned and revised. Since now the hotel is expanding its number of covers there is bound to be more people, more space and varied menu involved thus influencing directly over the layout of the kitchen. Thus if there is more business a hotel would need more people for the production and more space so as they are able to perform as per the needs which thus in turn states clearly workflow influencing layout. If the kitchen is not designed as required, it will affect workflow in not been able to cook properly due to lack of cooking areas and washing areas and accidents due to lack of space thus affecting the business. Availability of raw materials In any catering establishment all its production is dependent on the availability of the raw materials. It is the basic necessity of any catering establishment to have enough suppliers policies and procedures for the smooth operations. In the hotel it is always kept in consideration that the availability of raw materials is limited and as per the season. Always fresh items are not available so if there is a need the frozen items should be used. To ensure a smooth workflow availability of ingredients are must. Without which consistency in menu cannot be achieved which would directly affect the business. There must be ample storage of such items to avoid any disruption in the level of service. For example if the raw material is not available at time the chefs cant start the preparation thus it will lead delays and smooth operation of workflow. Planning of menu Menu planning plays an important role. Menu planning is done in before hand keeping the function and the availability of raw materials in that particular time in mind. Workflow plays a very significant part in designing a menu. To have an effective workflow availability of resources, which includes availability of space and equipments for preparation, raw ingredients, specialized people to carry out the task must be present. The combination of these factors creates an effective workflow plan in the organization, which in turns helps in creating an effective menu. Thus making a Chinese menu in the hotel without have the appropriate kitchen and people would indeed disrupt the workflow of the organization as food would be prepared in inappropriate utensils by inexperienced business clearly affecting the service of the place. Equipments in use As there is lot of equipments are available in the market for the specific use. For any catering establishment it is not possible to have all the equipments. So what ever is available in the kitchen the maximum utilization of that equipment should be done for the smooth workflow and each catering establishment should have the minimum equipments to ease the food handlers in day-to-day preparation. Kitchen must be well equipped with the basic equipments mentioned and enforced by the food safety laws. Lack of appropriate equipments does disrupt the workflow as if the food is prepared in non-suitable equipments, it might take more time, spoil the preparation of the food and also may lead to accidents. All these factors would clearly hamper the service and workflow of the place. Thus setting a Chinese menu without having woks and high flame gas burners would affect the workflow of the place and may result in non-satisfactory results. Service operations / style It is always considered to set a style of service operations before hand and should be followed the same way to eliminate miscommunication and mishandlings. Workflow is affective when there is a consistency in the set of styles followed. If the rules of operations are preset and staff is trained on that there is always a chance of smooth running of the operations. As the staff is clearly are of what is expected of them and how they have to achieve it. Since the chances of a consistent services are higher business operations runs smoothly without any disruption. This is the reason why hotel is designed through a step-by-step process to get the task done to have a better workflow in the organization. Production system in use For any catering establishment it is very important to have a set production system that they will follow and according to that the workflow charts are prepared. A catering establishment should follow cook fresh, cook- chill, cook freeze or combination of these production systems as per their needs. It is very important for an organization to understand its operations before designing the systems. For an organization catering a large number of guests cook fresh method is not suitable, as it will directly affect the workflow of the place. Number of covers It is always estimated before hand the serving capacity of the catering establishment. The number of covers i.e. the maximum number of customers the catering establishment can serve at a given time. For an example a restaurant of 100 covers it is not possible to cater to 300covers, as there is not sufficient kitchen space present to cook, not enough equipments and not enough people who can prepare and cater to these covers. Thus it will affect the workflow, and can create inconsistent service and accidents. Employees / staffing plays a crucial role. In any catering establishment there are both skilled and un skilled food handlers to achieve the maximum output the employees have to mixed up in such a way that the catering establishment production output doesnt get affected. In any work scenario effective staffing plays a very crucial role in creating an effective workflow. This would mean that if hotel has a large banqueting function ahead then the staffing should be done in such a manner that there should be enough experienced skilled chefs to handle the situation. Budget and costing Every catering establishment works for making profits. To achieve the profits there are certain set standards in terms of money investments and returns. A budgeting and costing is done to ensure that the establishment is on a right track and cutting down on each and every unnecessary move that involves expenditure of money. Effective workflow would also mean correct budgeting and ordering. This means that assigning proper cost and proper ordering for every department. If it is ordered more than required it may mean surplus of items and thus need more storing space and thus blocking the money. On the other hand that blocked money can be utilized for buying an extra machine or day-to-day stuff for an effective workflow And takes the work pressure from the chefs. Type of clientele Every establishment is unique in its own serving customers and each establishment aims to satisfy a set type of clientele. For example Chinese restaurant it serves Chinese delicacies and aims to serve the person who loves Chinese food. To cater to Chinese clients the hotel should have appropriate kitchen and resources, which can provide effective services. Thus workflow and resources should be developed keeping clientele in mind. Law and regulations It is mandatory for every food production-catering establishment to abide by the rules and regulations laid by the government. Every establishment should always fulfill at least the minimum requirements of food safety and food handling procedures. Kitchen should be designed in such a way that it should not disrupt the food safety principles which would mean that if a person is cutting meat in the restaurant, sink should be present near to the desk to avoid any spillage and unnecessary movement in the kitchen area which may leads to accidents. All the above-mentioned factors are thoroughly reviewed by any catering establishment or food production organization before setting up the workflow in the production areas. As it is said that any kitchen is not perfect it is very important to follow up and work hard to keep up the good work for a smooth and successful workflow in any catering establishment kitchen. Effectiveness of the workflow: The workflow carried out is very effective, as it will help to apply HACCP. The workflow is very simple without any blocking and is processed according to the stages. After cooking the food is chilled in blast chill which helps to reduce the temperature of the food and is than stored in freezer, if the food is stored directly in freezer it will increase the temperature of the other food and will lead to the bacterial growth with less storage life of food. The food is regenerated on event days, which help to reduce the cooking time and the staff involved. Thus the workflow carried will be effective. TASK 2C A structured appraisal of the effectiveness of the current workflow in the Chisholms kitchen explaining the impact of the influencing factors. The diagram illustrates the recommended workflow of the Chisholm hotel after refurbishment. The above-illustrated diagram suggests a wide scope of improvements in the current Chisholm hotel kitchen with a little addition of new equipments and implementing new technologies. As per scenario the Chisholm hotel and conference centre is using a cook fresh production system. The stores are purchased by a word to mouth from the head chef to the store person; no written communication is carried out thus, leading to the communication breakdown. Workflow in the Chisholm hotel is as follows Workflow Pre-Preparation Production Servery Service to customers The key factors that will influence the above-mentioned workflow in the Chisholm are: The layout and design of the kitchen Storage area Production system Equipments Food safety procedures Staffing structure and training of staff Importance of communication at all levels At every level these key factors are kept in mind and the ways of improving the existing workflow is based upon. Ordering As the present scenario there is no formal method of ordering or documentation of the same is done that impacts in communication breakdowns and hinders the production as it leads to the shortage of the food supplies for the production. A new ordering system should be implemented which will be easy to refer back to. It is recommended to have an ordering sheet and should be filled up properly so that it can be referred back easily if there are any communication breakups. As Chisholm hotel wants to implement new technologies for hassle free work a computerized system is the best option for this purpose itll not only help to do things faster as well as minimize the paperwork and save time and money. Receiving As there is an urgent need of proper training for the store assistant schedule to be fixed to provide him the basic food safety and hygiene training. A logbook should be made to register the entries for items received. All the items for food preparation should be thoroughly checked before receiving and any item, which is not up to the set standards or doesnt fulfill the Chisholm set policies should be returned as later if the food items are received without checking and getting spoiled in the fridges it can cross contaminate with the other food items and when it is needed there is nothing to prepare and will lead to impact on the workflow. A proper documentation of temperature records of goods and items received is maintained in order to avoid any issues arising at the time of checking done by the food and safety inspector. Storing At present the storage space at the Chisholm hotel is very limited as there is a small dry storing area, chest freezer and a walk in chill room that is not sufficient to store large quantities of frozen foods which will be required to serve the increased capacity of the Chisholm hotel and conference centre. The current storing area is small and its difficult to keep the food items separate according to the food hygiene regulation 2006 England, with the current storing area there is always a probability of food getting cross contaminated as the lack of space the raw food and the cooked food are kept in the same storing areas. Storing facilities needs to be reviewed as the hotel is undergoing the process of refurbishment and aiming to cater 1500 covers thus an efficient storing system will help in maintaining a good shelf life of the food items and reduce the process of deteriorating of the food items. Issuing A new approach of issuing is to be implemented in the Chisholm hotel rather than issuing whatever is needed at that point of time. A computerized inventory system must be introduced for issuing of all the production items. A fixed time of issuing the stores should be carried out this will help to plan in advance for the banqueting functions and helps in reducing wastage of food items thus, providing the Chisholm hotel a better control of stock keeping and lowers down the cost and the discrepancies it will help the staff in well advance as they will plan according to it and can work smoothly. Pre-Preparation /Cooking As the current production system that is cook-fresh, would increase the work pressure on the kitchen brigade and thus leads to the smooth running of the kitchen functions. It is very difficult to prepare a cook- fresh method of food production to cater a large number of guests with the current staffing and lack of cooking equipments. Planning plays an important role in pre preparation stage for a better service and to provide best service to the customer. Its all about planning all the preparation is done correctly in advance in a convenient manner while following the food safety and hygiene regulations. It is very important in this stage to protect the food items from any contamination due to negligence or mishandling of food or the processing techniques. All the food items should be cooked according to the set standards and HACCP guidelines should be followed. A written document of temperature records should be maintained at all times. While cooking meat joints and other food items the temperature of the thickest part should reach at least 70*c to avoid any bacterial growth. Regeneration/holding of food As the equipments currently used in the Chisholm are not very effective for its increased catering objectives. With the introduction of the cook-chill and cook-freeze methods special kitchen equipment know as a blast chiller should be installed in the Chisholm hotel food production area. The Chisholm Hotel should improve on the regeneration area where the cold food is kept cold and hot food is kept hot for service. The additions of new equipments will helps the kitchen brigade to cook and store accordingly and thus, leads to an efficient workflow as the food items are cooked and stored in advance. The other main problem with the Chisholm kitchen is that the frequent breakdown of the equipments, as the failure of the equipments at the time of service leads to panic in the kitchen staff and hinders to the smooth workflow. Service Currently there is no training is provided to the staff at the time of hiring or any kind of induction at the time of joining the organization. The new staff faces a tough challenge in knowing the working system, the food safety and hygiene procedures that prevails in the Chisholm hotel. The untrained staff thus leads in the unwanted situations and cause disruption in the workflow. For every conferencing or banqueting function to be successful prompt service is the most important thing. The success of any food and beverage establishment depends on the skill and ability to deliver in any situation with excellence to their customers provided by the food handlers. Apart from all these factors communication as whole plays a vital role as the smooth communication leads to the effective and smooth workflow. Whether at the time of ordering the food requisitions to the suppliers or at the time of following the standard recipes, while working in a busy environment an effective communication can solve any disruption or issues and helps an organization with a smooth and effective workflow. Bibliography Peter Jones (2002) Introduction to hospitality operations: an indispensable guide to the industry, Cengage Learning Fine A.G. (2002) Kitchens: The Culture of Restaurant Work, University of California Press Malhotra R. K. (1997) Encyclopaedia of Hotel Management and Tourism,Anmol Publications PVT. LTD Heinemann e,tal (2007) Level 2 Diploma in Professional Cookery, Heinemann Foskett, D etal (2008)the theory of cookery,hooder education. http://www.expresshospitality.com/20060215/management08.shtml http://mulinet9.li.mahidol.ac.th/e-thesis/4237676.pdf http://dualittoasters.vox.com/library/post/kitchen-equipment-factors-influencing-their-selection.html http://www3.interscience.wiley.com/journal/119138221/abstract?CRETRY=1SRETRY=0

Workplace Morals and Ethics

Workplace Morals and Ethics Introduction Over the past few years, principles of morals and ethics have become an integral part of the cultural structure of the workplace. Thus, most organisations and industry associations now incorporate these principles within their code of practice. The inclusion of these principles is intended to improve the professionalism of the business employees. The purpose of this paper is to evaluate how this aid to professionalism is achieved within a property industry environment. Definition of Morals and Ethics Whilst the terms â€Å"ethics† and â€Å"morals† have different meanings, both are intrinsically linked. The RICS professional ethics guide (2000) rely on the definition as ethics being the code of moral principles, with morals being defined as the linked to the expected standard of conduct from the individual. When translating this to a business environment, the society have used the term â€Å"giving of one’s best to ensure that clients interest are properly cared for, but in doing so the wider public interest is also recognised and respected.† However, as a survey carried out by the same organisation (Poon 2004), this code is not unanimously achieved within the property and construction industry, where reduction in ethical standards was perceived by thirty eight percent of the respondents, despite the fact that, when faced with ethical issues, the clients interest were seen as the most important. Moral and ethical principles in the workplace Principles of morals and ethics are uniquely connected with the concept of â€Å"right and wrong† (Harris and Moran 2000, p.321) and therefore, one would expect them to be a primary focus for any organisation and its work ethics. Society itself is based upon the maintenance of certain standards which one would expect to be transferred to the workplace (Harris and Moran 2000, p.7). The same researchers have stated that part of the problems linked with the failures in work ethics can be linked with the way that the media promotes recreation and leisure as more important (ibid p.235). Nevertheless, as the public perceptions of standard has moved more towards standards of quality and service in recent years, organisations have begun to focus on the need for the introduction of ethical codes and standards. All organisations, irrespective of whether they are in a commercial environment or not, are performing a public service. The aim is to provide a product or service to the end user that is fit for the purpose, offered fairly without biased, does not offend, is legal and satisfies the demands and expectations of the consumer. For example, within the construction industry this would mean producing a product (a house) that is fit to be lived in and of a standard that householders would expect. In other organisations connected with the property industry, such as surveyors, fairness and honesty in their service is also expected by the consumer. There are numerous incidence where properties have been found unfit, despite assurances of standard from both the construction and property services organisations. Such issues also arise in the public sector. Despite moves towards a â€Å"market-oriented† system (Gilroy and Woods 2002, p.203), consumers still expect standards to be maintained. Harris and Moran (2000, p.279) state that public service, and for this can be included any service or product delivered to the consumer, â€Å"is a moral responsibility.† However, to achieve this position, moral and ethical principles must be applied both all the business stakeholders, both internal and external. This will include suppliers, employees and consumers. If each is treated fairly and ethically, then they in turn will treat others in the same manner. For example, if a supplier of raw materials is treated unfairly by a construction company, in terms of being pressured to unacceptably reduce prices or wait for payment, in other words treated unfairly, they are likely to feel that it is acceptable for them to treat the construction customer in the same manner. This will reflect on the moral standard the end user receives. Internally within the organisation, the same scenario would apply. If employs are treated unfairly or unequally, it will affect their working ethic. Unfair methods of the promotional choice methods can often reflect this (Harris and Moran 2000, p.187). People who are unfairly excluded from promotion will fell that the company has not treated them ethically or equally, which is part of the reason that equality has become a central part of employment laws (Kirton and Greene 2002, p.201). Moral and ethical codes can only be implemented if based around a â€Å"culture of dialogue† (Farrell et al 2003, p.103). As Simon Webley (2001) of the Institute of Business Ethics suggests it is a matter of asking question, of both oneself and others within the organisations. For the instigator of any decision, Webley suggest that they should consider the following points. Are the reasons for my decision transparent and is there an objection to others knowing the decision-making process? If I make this decision, whom will it affect and will it cause harm? Would others consider this decision fair to all who are affected by it? In essence, it is a question of â€Å"treating others as one would expect to be treated.† Therefore, ethics rely not only upon the behaviour of the individual, but also upon the interaction between groups of people, including management, especially within the workplace (Harris and Moran 2000, p.14). An ethical code will have a positive impact in the workplace and the stakeholders attached to it. Taking the example of the construction industry, if a supplier is treated fairly and in the right manner, they will respond in kind, providing a quality of goods and service that will enhance the delivery ability of the constructor. Similarly, if the construction employee is treated with fairness and consideration, they will become more productive in their work and respond in a positive manner to the customer. Lastly, if the constructor takes an ethical approach to the house that they are building, incorporating the right standards and quality, then the consumer will be satisfied. The result of this ethical process being met at all stages is that the business and all connected with it will be satisfied and secure and the organisations involved will achieve economic growth ((Bellamy and Warleigh, 1998: 453-6). Quoted in Mary Farrell et al 2002, p.114) Conclusion As can be seen from this research, the introduction of ethical codes does improve the actuality of fairness and, from the end users view, the perception of standard. Therefore, the employees of the business, in any position, will be considered to be behaving in a more professional manner. It follows that ethical and moral codes are a significant aid to professionalism. References Farrell Mary et al (eds) (2002). European Integration in the 21st century: Unity in Diversity. SAGE Publications. London, UK. Gilroy Rose and Woods Roberta (2001). Housing Women. Routledge. Oxford, UK. Harris, Philip. R and Moran Robert T (2000). Managing Cultural Differences: Leadership Strategies for a New World of Business. Gulf Publishing. Houston, US. Kirton Gill and Greene Anne-Marie (2001). The dynamics of managing diversity. Butterworth-Heinemann. Oxford, UK. Schneider Susan and Barsoux Jean-Louis (2003). Managing Across Cultures. Prentice Hall. Harlow, UK. Webley, Simon (2007). Eight Steps for a company wishing to develop its own corporate ethics programme. Institute of Business Ethics. Retrieved 14 May 2007 from http://www.ibe.org.uk/developing.html Poon, Dr Joanna (2004). The study of ethical behaviours of surveyors. Retrieved 17 May 2007 from http://www.rics.org/NR/rdonlyres/B5CE6FFE-C764-4648-81DF-C2C6079E68E1/0/ethical_behaviour.pdf Professional ethics (2000). Professional ethics guidance note: Part 1 introduction. Royal Institute of Chartered Surveyors. London, UK.

Innocence in Daisy Miller Essay -- Henry James, Daisy Miller

James' manipulation of appearances in Daisy Miller as well as other character's notions of these appearances provides us with a novella of enigmatic and fascinating characters. Daisy, the most complicated of these ambiguities, is as mysterious as she is flirtatious. James gives her a carefully constructed enigmatic quality that leaves the reader wondering what her motivations were and who she truly was. He structures the novella in such a way as to stress the insights that the supporting characters provide into Daisy's character, weather accurate or erroneous. Despite their questionable reliability, they allow James to make commentary on both European and American cultures and social class. In Daisy Miller the protagonist, Daisy, rebels against convention and runs from any stereotype that could be applied to her. She seems determined to defy convention and to never be completely understood. Daisy's flat-out rejection of her time's ideas of feminine modesty and appropriateness paired with her portrayal as naive and innocent, create a character with contradictory, and thus evidently enigmatic, qualities. Daisy "flirts" with men upon every whim, repeating a cycle of infatuation with each just before she moves on to the next. Daisy, often surrounded by "half a dozen wonderful moustaches..." (80) often goes out alone in public with them, even late at night, which is considered in Europe, in her time and social class, to be highly unconventional and dangerous. Despite much shaming by local women, she pursues these men with unfailing determination and abandon. Mrs. Walker and Mrs. Costello both believe that Daisy is merely a flirt and are equally appalled by Daisy's escapades. Mrs. Costello noted that she believed th... ...lace in Europe, the only true European is Giovanelli. Giovanelli's name means "young-man" (123); a "type" (123), and his modest dialogue and flat characteristics defer attention from him back to where James wants it to lie- with Daisy. The author diverts focus to Daisy primarily by constructing the novel around her appearances and the other characters' lives around her mystery. Despite this focus, no one character seems to be able to grasp the true motives and nature of Ms. Daisy Miller. Her innocence is justified by James, despite commentary to the contrary by much of the supporting characters, through subtle symbolism and direct description. Using Daisy's character as a striking symbol of a misunderstood American, James makes an observation about American culture and social class. Works Cited James, Henry. Daisy Miller. New York: Barnes & Noble, 2006.

Computer Crime :: essays research papers fc

Computer Crime: Prevention and Innovation Since the introduction of computers to our society, and in the early 80 ¡Ã‚ ¦s the Internet, the world has never been the same. Suddenly our physical world got smaller and the electronic world set its foundations for an endless electronic reality. As we approach the year 2000, the turn of the millenium, humanity has already well established itself into the  ¡Ã‚ §Information Age. ¡Ã‚ ¨ So much in fact that as a nation we find our selves out of a service economy and into an information based economy. In a matter of only a few years almost all systems are run buy computers in some way, shape, or form. We depend on them for everything. Even the smallest malfunction or glitch in a system could now cause unfathomable amounts of trouble in everything from riding the bus, having access to your money, to getting your prescription at the pharmacists. Furthermore, Icove suggested that with the price of home computers that work faster and store more memory going down every year due to comp etition in the market, it is estimated that by the year 2011 most every American home will have a PC with instant access to the Internet. With an increase in users everyday and new businesses taking advantage of perks of an alternate electronic world, this information dimension will only get bigger, more elaborate, provide more services, and we will find society as a whole more and more dependent on it. However, even in an artificial environment such as the cyberspace, it appears mankind cannot escape from its somewhat overwhelming natural attraction to wrongful behavior or criminal tendencies. In turn this alternative dimension has been infected with the same criminal behavior that plagues our physical reality. The information age has opened the doors to anti social, smart, and opportunistic people to find new and innovative ways to commit old crimes. These people are called hackers. What is the social Problem? Computer crime is the official name given to this criminal phenomenon driven by hackers. Although a solid definition of computer crime has yet to be agreed upon by scholars, it is described in a functional manner encompassing old crimes such as forgery, theft, mischief, fraud, manipulation or altering of documents; all of which are usually subject to criminal sanctions everywhere. Also included in the description or computer crime is the unauthorized invasion or trespass of data base systems of private companies or government agencies.

Sperm Sorting :: DNA Sex Selection Reproduction Genetics Essays

Sperm Sorting Humans have tried for some time to determine the gender of their child while it is still in the womb. Craving sweets or a slower heart rate means you’ll be having a baby girl. Eating a lot of salty foods, having an especially active baby or carrying your baby low means it’s time to start painting the baby’s room blue1. Advances in science have moved us beyond these old wives’ tales and allowed us to exactly determine the gender of a child before it is born through the use of an ultrasound. A major decision for most people currently is if you want to know what gender your baby will be before it is born. While some are making that choice, others are choosing their child’s gender. I intend to address how this is possible, and if allowing such a choice is ethical. A significant change in gender determination is in progress. Many people are worried about the possibilities that eugenics will bring, including the possibility of gender determination through DNA modification. What these people are overlooking is, gender selection is already in use, and DNA modification is not necessary. Three hundred babies have already had their gender predetermined in the United States through the use of a process called sperm sorting2. Sperm sorting was initially developed as a means to regulate the gender of offspring in cattle. Sperm sorting is achieved through exploitation of the size difference between the X and Y chromosome. The X and Y chromosome are those that will determine the gender of an offspring. The egg of a female contains two X chromosomes, and each sperm from the male contains either an X or a Y. If the sperm that inseminates the egg contains a Y chromosome the egg will mature into a male, if the sperm that inseminates the egg contains an X, the egg will mature into a female. The X chromosome is approximately three times as large as the Y chromosome. Early methods of sperm sorting took advantage of the weight difference that is a result of their size difference. A sample of sperm was collected in a test tube, and then spun in a centrifuge, which separates the sample by weight. The X sperm will be at the very bottom of the tube while the Y sperm will be closer to the top. The major problem with this method is the high rate of speed at which the centrifuge spins in order to separate the sperm causes many collisions.

Discuss the Notions of Ideology and/or False Consciousnes

â€Å"The ideas of the ruling class are in every epoch the ruling ideas, i. e. the class which is the ruling material force of society, is at the same time its ruling intellectual force. † (K. Marx and F. Engels. (1998) â€Å"Ruling Class and Ruling Ideas†. In J. Storey. (ed. ). Cultural Theory and Popular Culture: A Reader Harlow, Essex: Pearson, 191. ) Discuss the notions of ideology and/or false consciousness. Ideology is something that has and will be always in everyone’s life. This is a part of human life.In my essay about ideology I am going to write about Karl Marx ideas about ideology and also Louise Althusser interpretations about ideology. In my opinion they are the two that explain ideology and false consciousness in the best and most understandable way. I am going to start with Karl Marx and write about his thoughts on ideology, false consciousness and how does it fit in to everyday life. Afterwards how Althusser complicated Marx’s ideas and ex plained how ideology works in people’s lives in his own way.The Expression â€Å"Ideology† was created by Cabanis, Destutt de Tracy and their friends, and they defined it as an object the theory of ideas. Afterwards it was picked up by Karl Marx (1818-1883) and few years latter Louis Althusser (1918-1990) started expanding Marx ides on ideology. Main ideas on ideology by Karl Marx appeared in â€Å"The German Ideology†, that he wrote with Frederick Engels. Althusser wrote about Marx’s ides that (2001) â€Å"Ideology itself represents the â€Å"production of ideas, of conceptions, of consciousness,† all that â€Å"men say, imagine, conceive,† and include such things as â€Å"politics, laws, morality, religion, metaphysics, etc. Ideology functions as the superstructure of a civilization: the conventions and culture that make up the dominant ideas of a society. † Ideology is basically ideas of social groups. People think that something has some kind of purpose to serve them, but really it has a different purpose. For example police, everyone thinks that they are here to protect us, but actually their purpose is to keep us under control. The ideology is based on the ruling class and their ideas. Ruling class tries to keep everything running properly and keep people under control.It is said by Althusser â€Å"Since one goal of ideology is to legitimize those forces in a position of hegemony, it tends to obfuscate the violence and exploitation that often keep a disempowered group in its place. † For masses ideology is as a system of illusory beliefs – False Consciousness. False consciousness is a misrepresentation of different social relations between privet and public. Daniel Little (no date) wrote â€Å"â€Å"False consciousness† is a concept derived from Marxist theory of social class. The concept refers to the systematic misrepresentation of dominant social relations in the consciousness of subordinate classes.Marx himself did not use the phrase â€Å"false consciousness,† but he paid extensive attention to the related concepts of ideology and commodity fetishism. † Marx never said in his work that ideology is false consciousness, but ideology in his work can be interpreted as false consciousness in some ways. Ideology is seen as illusionary beliefs, people see things in one way, helping them, their living conditions and different organisations working for people, for example schools, clothing factories, etc. But in reality all this organisations work for ruling classes to keep masses under ruling classes power.Schools educate people to make them able to work for the ruling class in the future and keep the economy going. Clothing factories create clothes for people, and everybody thinks that their made for them to feel better, so they could go out and buy new clothes and feel happy. In reality clothes are produced to lure people to buy them and spend money , give hardly earned money back to the ruling class and most of the clothes are produced to last for a short time, so people would keep coming back and buying more.Looking through people’s point of view, ideology can be interpreted as false consciousness. Andrew Butler (2009) said in our lecture â€Å"Ideology – people doing what they’re doing without knowing what they’re doing or why. † If people are doing what they are doing without knowing, it can be translated as false consciousness. They think that they know what they are doing and why they are doing it, but actually not. Ideology is false beliefs and ideas, false understanding how world works. Louis Althusser, expanded Karl Marx ideas on ideology.Marx separated everything, he thought that superstructure has a relative autonomy with relation to the base, that superstructure is not influenced by base and other way around as well. But Althusser did not reject these ideas but complicates them, he sees superstructure and base working together, he does not separate them from each other. It was said in our lecture by Andrew Butler (2009) â€Å"Whereas classic Marxism sees the economic base as determining the superstructure Althusser sees them as having a Double function. By double function he meant that there is not a separation between public and private, everything is linked together. A good example was brought in our lecture notes by Andrew Butler (2009) â€Å"Imagine a kind of network where everything impacts on everything else. the feminist slogan the personal is political would be a good way of thinking about this. So the family – something that might seem personal or more specifically say breastfeeding might seem private is in fact linked to the economic base and influenced by the superstructure.Breastfeeding could be part of a medical fad or you might do it because of education but doing it or not impacts on when you go back to work or whether you buy formula milks so it is an economic and political decision as well as a private one. † In Althusser’s opinion ideology treats people as subjects, because ideology has a material existence. Ideology always reveals through human actions and participations. For example art, art is produced for people to buy, to give money back to the country, but art is produced through another person, through hard labour and he also gets paid for it, this is a job for him.David Hawkes (1996, p. 122) said â€Å"an ideology always exists in an apparatus, and its practice, or practices. This existence is material† Ideology is an ideal idea of perfect state; it has a material existence that treats humans as subjects. In our lecture notes by Andrew Butler (2009) Althusser asked â€Å"why subjects are obedient, why people follow the laws and why isn't there a revolt/revolution against capitalism IF IT IS NOT IN THE INTERESTS OF THE LOWER CLASSES† and he explained this through complicating Marx’s ideas by bringing in Repressive State Apparatuses and Ideological State Apparatuses.Repressive State Apparatuses can control people by force so everybody would behave in the way as the ruling class wants; it includes organizations like the police, prisons, security, etc. Ideological State Apparatuses include institutions that create ideologies on what people can act and believe, for example schools, churches, legal systems, radio, press, television, etc. ISAs acts through ideology, they tell people how to think and influence people mentally, not like RSA, which acts through violence. In conclusion I would say that Ideology is a set of ideas of social groups.People think that something has some kind of purpose to serve them, but really it has a different purpose – false consciousness. For masses ideology is as a system of illusory beliefs – False Consciousness. Though Marx never said in his work that ideology is false consciousness, but ideology in his wor k can be interpreted as false consciousness in some ways. Louis Althusser was another ideology theorist and he expanded Karl Marx ideas on ideology. Where Marxism saw the economic base as determining the superstructure Althusser saw them as having a Double function.That they work together, superstructure determines economic base and economic base determines superstructure. He explained this by expanding Marx’s ideas by bringing in Repressive State Apparatuses and Ideological State Apparatuses. That people are seen as subject and state has different associations to keep people under control by force, violence and also by giving people ideas how everything works and it is all meant to be for people, to make their lives better and more organised. Ideology is meant to keep people under ruling class power and order.In my opinion the ideology is working just fine, it keeps the world organised and together. Only it does it through false consciousness, lies. †¢ Hawkes, D. (1996) Ideology. reprint edition. Routledge †¢ Althusser, L. (2001) Lenin and Philosophy and Other Essays. Trans. Ben Brewster. New York: Monthly Review P. Available at: http://www. cla. purdue. edu/English/theory/marxism/modules/marxideology. html (Accessed: 21 April 2009) †¢ Althusser, L. (2001) Lenin and Philosophy and Other Essays. Trans. Ben Brewster. New York: Monthly Review P.Available at: http://www. cla. purdue. edu/English/theory/marxism/modules/marxideology. html (Accessed: 21 April 2009) †¢ Althusser, L. (2001) Lenin and Philosophy and Other Essays. Trans. Ben Brewster. New York: Monthly Review P. Available at: http://www. cla. purdue. edu/English/theory/marxism/modules/marxideology. html (Accessed: 21 April 2009) †¢ Little, D. (no date) False Consciousness, University of Michigan-Dearborn, Available at: http://www-personal. umd. umich. edu/~delittle/iess%20false%20consciousness%20V2. htm (Accessed: 21 April 2009)

Mahatma Gandhi and his non-violent struggle

Mahatma Gandhi and his non-violent struggle against the British Empire was a result of the political situation in India. Prior to World War II, the world has witnessed the rise of the Soviet Union in terms of political and military power. We also saw the rise of popular national liberation movements across the colonized world. In most colonies, the way of gaining independence from Western colonialism has been through the waging of armed revolutions, such as the struggle of the Chinese and the Malaysians, led by Mao Tsetung and Sukarno, respectively. However, such a type of struggle for Indian independence was essentially difficult in Indian society where a strict and clearly defined caste system was in place. The caste system hindered the creation of unity of Indians as a united people while transcending class divisions. More so, divisions between the ranks of the Indian people became more pronounced as fighting between rightist Hindu fundamentalists and left-wing communists never stopped, with both espousing violent means of securing Indian independence. All of these confused the majority of a people who continued to wallow in poverty and desolation. In all of these, Mahatma Gandhi emerged to present an alternative viewpoint, a seeming middle-ground between the pro-people radicalism of the left and the religious conservatism of the right. Related article: Favoring Pragmatism Over Principle It was founded on the principle of non-violent struggle. It dismantled all previous ideas that political power comes from the barrel of a gun. Gandhi turned the idea of revolution on its head and succeeded in doing so. While a major factor for their triumph was the waning power of the British empire after World War II, their struggle through non-violent means inspired other civil libertarians the world over to give peace and non-violent struggle a chance prior to the taking of arms. As can be seen from above, Mahatma Gandhi was clearly faced with almost immense tasks, particularly leading the Indian people in the path to independence, despite the power of the British Empire and the ethnic tensions evident in Indian society. At a time when almost the entire colonial peoples of the world were engaged in armed struggle, Gandhi decisively implemented his idea of non-violent struggle to force the British Empire to recognize their demands for sovereignty and independence. He utilized creative forms of protest, such as the non-payment of taxes, peaceful marches to the sea, even if these actions were met with brutal force by British security forces. One of the great things about Gandhi was his ability to present his vision of a free and independent India to the masses in very simple terms which could be clearly understood and grasped. More so, he fully understood that Indian culture was still basically rooted in Hinduism. He believed that the application of foreign theories such as Marxism and nationalism might isolate the independence movement from the vast majority of the people. He was also a very simple man, who embraced the entire cross-section of Indian society, even the so-called untouchables, to the extent of earning the ire of the elite Brahmin caste. As such, his own person was a concrete mobilizing force to move the Indian people into action and determine their destiny. On the other hand, a minor weakness of his leadership was the seeming personality cult that ensued even years after his death. This is shown by the absence of second-liners to continue his work in building a just and peaceful Indian society. While all the mass actions were joined by Indians from different castes, the focus was always primarily on Gandhi’s thoughts and decisions. Such a personality-based leadership, while effective in inspiring people into action, cannot work in the long-term insofar as empowering the people and sustaining the gains of Indian independence. This is due to the lack of a concrete organizational structure to effectively implement the ideas of Gandhi. Lastly, Mahatma seemed to favor speaking in very mystical and vague language, which tends to confuse his followers as to the exact meaning of what he wants to articulate. Nonetheless, his leadership style was still very effective in mobilizing almost a billion people to demand their independence from the British Empire. Being a charismatic leader, he used his gift of astute yet mystical articulation to convince all sectors of Indian society about the necessity of seeking independence. The clearness of vision and objectives, and the creativity of his means of action of pursuit of these goals, were also indispensable factors of his success in leadership. More so, his propensity for personal sacrifice, at the cost of his life and liberty, in pursuit of his goals are very high on the list of his outstanding leadership qualities. Years of imprisonment and the beatings he received from the British security forces did not deter him from continuing his leadership. This is a crucial part of his leadership style, especially when not many leaders in the world are prepared to do sacrifices like such. Usually, leaders are hidden above their ivory towers and palaces, to the extent of alienating themselves from the people they serve. Gandhi, however, was different, as he was like the common everyman, save that it was his leadership of commitment and sacrifice that helped his people achieve independence. In terms of my own personal leadership style, I accede to the leadership traits of Gandhi, in terms of his clarity of vision and propensity for sacrifice. In any organization, these are very fundamental because these will determine how the followers will appreciate their role in the organization. If the vision and goals are clear, the followers can quantitatively measure, in a given amount of time, the progress of the organization and their individual development as well, relative to the vision and objectives. It ensures that the organization does not operate in limbo, without any purpose or necessity of existence. Gandhi’s propensity for sacrifice can also be incorporated in my leadership style. It is important for followers to see and realize that the leader himself is willing to lay himself on the line in pursuit of the vision and goals of the organization. Such a leadership trait reassures the followers that the leader is serious about the success and development of the organization and dismantles notions that the leader’s only interest is to make his people follow orders and deliver results. However, my leadership style differs with Gandhi insofar as adopting a pragmatic and realistic view on plans and actions. I would accede more, in this regard, to the Leninist maxim of â€Å"concrete analysis of concrete conditions†, instead of the Gandhian mode of relying heavily on a notion of non-violence in the face of difficult odds, as I still contend that the success of Gandhi and his movement was also based on external factors (e.g. British losses after World War II) than his non-violence alone. I even surmise that without the world wars and the decline of the British Empire, his non-violent movement would never have been successful. Nonetheless, the above mentioned leadership traits of Gandhi are included in my notion of the ideal leader – clarity of vision and goals, and propensity for sacrifice. In analyzing situations and challenges, and making decisions, it must include the Leninist maxim of â€Å"concrete analysis of concrete conditions†, without, of course, prejudicing the principles and objectives inherent in the organization. A leader must always seek to create candor and camaraderie among his followers, to drive home the point that no unseen barrier exists between them. More importantly, the leader must always seek ways of empowering his people and training new second liners, based on the idea that leaders, no matter how great they are, will always have to step down and be replaced by new blood. If possible, the leader must shun micro-managing the affairs of the organization, especially when competent persons have been assigned to ensure the success of projects and goals. However, while being democratic and consultative as possible, the leader must exercise full control of the more important decisions of the organization, based on the notion that his experience and vision will always be beneficial for the future of the organization. Works Cited: 1. Gandhi, M. (1962). Essential Gandhi. Edited by Louis Fischer. New York: Vintage   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Books.