Interpersonal Communication Essay

The capability of every individual create effective and efficient communicative mechanisms can help prevent the further escalation of a conflict. Each action, movement, speech is important in establishing such idea. Thus, proper facilitation of interpersonal communication can bridge the gap between two parties and help create possibilities for cooperation. Analyzing the problem critically, there are certain communicative lapses present between the parents and the owner of the day care. These lapses tend to create different perceptions and ideas that in the end result into conflict among members of the group. Another issue that can be argued revolves around the responsibility of the owner of the daycare. It has been elaborated that there are only certain parameters of care that the organization has to offer which is mandated by the handbook of DHA. These contending of ideas of how responsibility of care is administered also bring about struggles and conflict that can further impede and deteriorate the process of interpersonal communication. With these, solutions must be created to administer proper changes and facilitate communication. One important aspect to consider is to be sensitive to the situation and cultural background of the individuals. â€Å"A stereotype, a fixed impression about a group, may influence your perceptions of individual members; you may see individuals only as members of the group instead of as unique individuals. † (DeVito, ‘Chapter 4’, p. 1) The next thing to consider is the importance of creating effective listening skills both to individuals and groups. However, there are many factors that affect the way people listen and comprehend things. â€Å"Members of different cultures vary on a number of communication dimensions that influence listening: speech and language, nonverbal behavioral differences, and preferences for direct and indirect styles of communication. † (DeVito, ‘Chapter 5’, p. 1) In addition, individuals must be gender sensitive when it comes to listening. â€Å"Men and women may listen differently; generally, women give more specific listening cues to show they’re listening than do men. † (DeVito, ‘Chapter 5’, p. 1) Thus, different strategies must be created to facilitate better avenues for listening. The next possible solution can be characterized how people perceive and interpret communication by means of verbal and non-verbal messages. The way to creating effective interpersonal communication is the advancing and merging of both listener and speaker. â€Å"Meaning is more than words and gestures; meaning includes what speaker and listener brings to interpersonal interaction. † (DeVito, ‘Chapter 6’, p. ) With this, words, gestures and other meanings given are important in establishing interpersonal communication. â€Å"Meanings are context-based; the context heavily influences the meanings that words and gestures are given. † (DeVito, ‘Chapter 6’, p. 1) Thus, these ideas prove to be a main catalyst in achieving interpersonal communication. The last process in trying to resolve this conflict is the communication process itself. The conversation between the listener and speaker plus the mechanisms that were used can be a vital tool in shaping the outcome of interpersonal communication. â€Å"Maintaining conversations depends on the principle of cooperation; the maxims of quantity, quality, relation, and manner; the principle of dialogue; and the principle of turn taking. † (DeVito, ‘Chapter 9’, p. 1) With mechanisms in place, conversation may be able to bridge the communication gap brought about by conflict. â€Å"Preventing conversational problems may be aided by the disclaimer, a statement that helps to ensure that your message will be understood and will not reflect negatively on the speaker. † (DeVito, ‘Chapter 9’, p. 1) In the end, giving solutions to the problem of communication revolves around the capability of an individual to harness and foster efficient and effective mechanisms that will create an environment of understanding, collaboration and sensitivity among the group/s. References DeVito, J. A. (2005) ‘Chapter 4:Perception in Interpersonal Communication’ in Pearson Education. [on-line] Retrieved December 9, 2007 from http://wpscms. pearsoncmg. com/ab_devito_intrprsnl_11/43/11047/2828208. cw/index. html DeVito, J. A. (2005) ‘Chapter 5: Listening in Interpersonal Communication. In Pearson Education. [on-line] Retrieved December 9, 2007 from http://wpscms. pearsoncmg. com/ab_devito_intrprsnl_11/43/11047/2828276. cw/index. html DeVito, J. A. (2005) ‘Chapter 6: Universals of Verbal and Non-verbal messages’ in Pearson Education. [on-line] Retrieved December 9, 2007 from http://wpscms. pearsoncmg. com/ab_devito_intrprsnl_11/43/11048/2828345. cw/index. html DeVito, J. A. (2005) ‘Chapter 9: Conversation. ’ in Pearson Education. [on-line] Retrieved December 9, 2007 from http://wpscms. pearsoncmg. com/ab_devito_intrprsnl_11/43/11049/2828563. cw/index. html

The Berlin crisis

This essay will argue that the United States and the Union of Soviet Socialist Republics (USSR) reached an agreement over Laos but not in Berlin because Berlin was politically important for both the US and the USSR. If ever the USSR gains Berlin, the integration of the entire Eastern Europe into the Soviet bloc will finally be accomplished. Should the US acquire Berlin, the former will have a strategic stronghold from which it can attack the USSR.In sharp contrast, the absence of an agreement over Laos will plunge both the US and the USSR into very costly wars. Nikita Khrushchev is famous for being a bold reformer who ended the brutal legacy of Stalinism and rejected the Soviet foreign policy of waging a world war with the West. His diplomacy likewise destroyed the Stalinist doctrine of isolationism that controlled the Soviet Union for decades.But Khrushchev’s reckless brinkmanship and ultimatums interspersed these positive developments, resulting in the Berlin Crisis (1958-19 62). Some political experts believe that the Berlin Crisis drove the world to the brink of a nuclear war. Prior to the Berlin Crisis, Khrushchev was a dictator whose major decisions were unchallenged, particularly those related to Soviet foreign policy. Under his regime, Soviet foreign policy focused on countries and issues that affected important Soviet interests and his political expediency.â€Å"Priorities† included finalizing a German peace settlement, achieving a detente with the US, preserving and strengthening ties with the People’s Republic of China and supporting Communist movements throughout the world. Despite Khrushchev’s reformist stance, he was still determined to win the Cold War by spreading Communism across the globe. Shortly after the failed Bay of Pigs invasion in April 1961, Khrushchev and US President John Fitzgerald Kennedy (JFK) met at the Vienna Summit, which lasted from June 3 to June 4, 1961.The summit turned out to be a very tense affa ir. Khrushchev initially resisted JFK’s attempts to discuss Laos, saying that he was fully aware of US military intervention in the said country. But Khrushchev was in a more conciliatory mood when JFK again brought up the subject of Laos the following day. The former â€Å"agreed to work in good faith for the Geneva goals. † Khrushchev also claimed that â€Å"interested parties should be locked in a room and told to find a solution. † The agreement on Laos apparently was the sole conclusive outcome of the Vienna Summit.

Global Missions Paper Essay

In this essay I will analyzes Escobar’s thesis and compares and contrasts his theological contribution with other theologians. I will discussion Escobar’s contextual approach as compared/contrasted in relation to one theological theme with two other contemporary theologians. I will summarize how Escobar’s overall theological contribution either expands or challenges the theological perspectives of the two theologians chosen. Lastly, I will look at how these perspectives would influence my ministry if I were in a culturally diverse ministry setting. In 1970 there was a group of theologists who came together and wanting to liberate themselves from a traditional fundamentalist view; they formed The Latin American Theology Fraternity called The International Fellowship of Evangelical Students. There hope was to establish their own identity within the fraternity because it was not tied to anything else. They received the chance to speak at a worldwide mixed denomination situation where they each deliberated spiritual matters that connected with the hardships of the Latin American people. In 1973 the Chicago Declaration was an effort to balance civic responsibility with Christian belief. Twenty years later as crisis arose it was renewed. Samuel Escobar was a leader who was among the first to know that a special methodology was necessary to get people to work together based on shared beliefs. His theology is structured by reevaluating Biblical disclosures and relating them to both social and political realities as he aims his concentr ation on a theology of mission work. In his book The New Global Mission I read about his lengthy thoughts on this matter. In there he is able to consider a new missionary drive and explores how he thinks evangelical mission work ought to be done. The Christian church’s mission on a more global front is to bring together believers from around the world. Escobar established a theology which started with the fraternity that merged social, church and state. Escobar understood that evolving cultures may not  always be in line with traditional Christian beliefs. Missionary work needs to investigate each new situation for the best possible outcome of all involved. Escobar proposed a missionary work that assigns the bond faith with in its tasks. He hails the success of spiritual works as integral to a mission. The overall effort must bring forth the involvement of each person who desires to share their faith socially. The projected outcome would be a church able to combine its mission objective with the desire to share its faith with others. Contextual theology disputes the differences of who and when theological literature was written. Theology also argues the contextual change in the setting. As the need arises to interpret various new religious questions new theology is formulated. Evangelicals now try to relate the theology to mission work in a framework that recognizes cultural changes. Escobar’s theology is said to have incorporated both social science and Biblical revelation. He was an avid supporter for the Bible and started the basis for the theology of mission work. He believed that working missionaries carry out the work as noted in evangelical revelations. The early theologian did not attempt to relate passages in the bible to the current events of the world. Escobar meet with both Pannenberg and Moltmann on this topic. Moltmann believed theology needed to relate to experiences in life. Pannenberg does not view this issue as relevant. He knew that the scriptures stated for followers to await a specific moment in time when the final truth, that which we cannot understand with limited knowledge would be revealed to us. Moltmann’s theology is grounded in biblical descriptions to him the scriptures are more than mere tales, they are real historical events and should be clarified as such. Pannenberg’s view on Biblical history is very much the same. Grenz when asked summarized Pannenberg’s theology as a notion of faith which is not a way of knowing in addition to reason but it is grounded in public historical knowledge. Both theologians offer their interpretations of the Bible not by considering it a legend but by claiming its historicity and its accurateness. The role of the gospel is also stressed by Escobar just like the other two theologians he approaches the issues by considering the Scriptures first, the world and how the Scriptures apply to the issue. Theology might not necessarily be dependent on the Bible but it tries to imply a need for  knowledge and understanding of God. Evangelicals and missionaries would be inconceivable without the Bible. Escobar argues that evangelicals must first acknowledge that they themselves have a long way to go in terms of deepening their understanding of biblical based mission work. In order to establish this as valid they must base it on sound biblical teachings. Escobar goes on to further state that theology history and the social science are useful as tools used for better understanding of God’s word and for contemporary mission work but only God’s Word that is inspired and always able to renew the mission. Escobar relates theology to history as he correlates these to sciences which are substantially valid for providing rational arguments in regards to the existence or the non existence of God. Many scientists disregard the Biblical truth as actual fact and indeed are moreinclined to read the Scripture as fantasy instead of historical true events. Evangelicals who are without adequate historical awareness or biblical training are subjected to making mistakes. He goes on to further emphasize that criticism must stand as the instrument of correction. The most basic convictions must remain a solid ground for evangelists and they must learn to embrace and sustain what is critical nature. When confronted with a setting that encompasses different cultures and we need to relate the Biblical truth in a way that is comprehensible and accurate for everyone we need to draw a line between what we think is valid and what individuals who are part of different cultures regard as such. We may stand solid for a certain group of individuals but it may not be relevant to a different group of people. It is with in this understanding that contextual theology is able to relate and the situation relates to the Bible being multi-cultural for all people. The Bible was written above culture and stands for everyone. In this sense working within a multi cultureal environment requires one to gain thourough knowledge of specific cultures while being open to sugesstions and having the ability to realate those ideas to traditional Biblical truths. Reference: Escobar, S. (2002). â€Å"Changing Tides: Latin America and World Mission Today,†Orbis Books Escobar, S. (2011). â€Å"A Time for Mission: The Challenge for Global Christianity,† InterVarsity Press Ford, David F., ed. (1997). â€Å"The Modern Theologians: An Introduction to Christian theology in the twentieth century (2nd ed.)†. Malden, MA Grenz, S.J. (1988). â€Å"Wolfhart Pannenberg’s quest for untimate truth† Religion online. Retrieved August 20, 2014 Grenz, S. J., & Olson, R. E. (1992). 20th-century theology: God and the world in a transitional age. Downers Grove, IL: InterVarsity Press.

Rally Round the Trade Name Assignment Example | Topics and Well Written Essays - 1250 words

Rally Round the Trade Name - Assignment Example The main characters, in this case, are Rally and Herman. Rally feels that Herman infringed his business because although his name is Herman he uses Rally as his business name. Rally fails to have solid grounds to sue because Herman established his business name first in this area of jurisdiction and hence he cannot be sued for it (Rally round the trade name, 2010). 1. Explain whether or not the fact that Gabby’s surname is Rally gives her the right to use it any way she wishes. In life, one has a right to use whatsoever name he or she decides as a business name especially when that name is your real name. In the movie, Gabby has a right to use her surname, but in her case the usage of her surname Rally is legal. For this reason, she is under the obligation to make sure that by using her last name she does not stir a conflict with an already existing company that uses the name. If within the same geographical area the company with the same name exists and uses it as its trade name or the name is part of a trading name, then serious consequences are likely to be faced. The law of the land permits the bona fide use of the surname only for the trade name. If an unregistered company is running in the same geographical area and it is using the same trade name, Gabby will still be a victim of an infringement of the trade name. Thus, she must take great care while using her surname as her company trade name. In commerce, it is of less concern or does not make any d ifference whether one is using his or her real name or whatsoever name. The issue will be if one is infringing on a business name of somebody else. Therefore, Gabby must register it first to use her surname as her trademark or trade name (Rally round the trade name, 2010).

Business Environment and the Analysis of the Financial Health of Bank Essay - 1

Business Environment and the Analysis of the Financial Health of Bank of America Corporation - Essay Example The study discusses the impact of globalization on the business strategies of Bank of America Corporation (BAC). The Bank of America Corporation is a Delaware Corporation in addition to being a ‘bank holding company’ as well as a financial holding company. It is headquartered in Charlotte in North California. BAC provides a varying array of banking as well as nonbanking financial products and services all over the United States in addition to certain overseas markets, through their banking and nonbanking subsidiaries. BAC functions in six business divisions, namely, Deposits, Global Commercial Banking, Global Card Services, Global Banking & Markets, Home Loans & Insurance, and Global Wealth & Investment Management. As of December 2010, BAC operates in all the states of the United States of America and 40 other countries across the world. BAC caters around 80% of the population of the United States through their retail banking segment. The business environment and the mar kets in which the BAC carries out its business are dynamically influenced by the developments in the economies of the US and other countries. In the year 2010, the worldwide economy continued to recuperate, though the growth was not even across the various regions. The US, the UK, and Europe showed modest growth, while the countries like China, Brazil, and India demonstrated rapid expansion. The US economy started to improve at the beginning of 2010 as a result of reasonable development in consumption level as well as inventory rebuilding in the nation. However, the growth slowed down in the mid of 2010 as a result of the escalation of the financial calamity in Europe. Nevertheless, notwithstanding the modest economic augmentation in 2010, BAC generated free cash flows worth $1.5 trillion from their nonfinancial businesses as a result of their vigilant financial practices in the business. Furthermore, the credit quality of bank loans improved considerably in the year 2010 and the co ntinuous economic revival enhanced the atmosphere for bank lending. Since the latter part of 2010, bank commercial as well as industrial loans amplified, illustrating augmented loan demand as a result of stronger production and capital spending in addition to inventory building.

Early Childhood Ed. Observation Assignment Essay

Early Childhood Ed. Observation Assignment - Essay Example Depending on the group and the individual child the teacher needs to have a good learning environment applying the prerequisite skills to harness and enhance the abilities of the children. This paper looks at the different activities and behaviors that have been observed in one of the centers and critically analyses what the center needs to improve or change in order to develop their children better. This paper uses the Merchantile Kindacare facility in Boston where there I observed children from the age of 3 to five years for three hours from 10am to 1pm on Tuesday. I had to go to the staffroom and observe the children’s timetables where I found that the children had a similar program for most parts of the week except for Friday where they had to rest and get off the center early. The facility is located in a serene environment where there are few noises that come out of the neighboring areas. The center has made sure that industries and other forms of facilities that may cause disturbance are far away from the area (Otto, 2014). The center has also equipped their classrooms with sound proof equipments that are meant to shield the classroom from any form of noises from the outside environment. There are building blocks and also dressing up clothes that are evident in the playing ground and the interactions that the children are able to form. They look confident when handling these forms of playing tools and are fascinated by the colors. The building blocks are especially popular with the kids with each child wishing to make their own castle and mimic their own homes through the use of the blocks. The dramatic plays that are directed by the teachers are also very popular with the children as they are looking to be the best at the plays (Koralek, 2003). There are also a lot of games that the children are engaged in looking to be competitive and match the wits of their peers. The materials that the center is using are well organized with the setting

Characteristics of Innovative Organisations Term Paper

Characteristics of Innovative Organisations - Term Paper Example Organizations that have strong visions are more capable of appreciating and utilizing people's creative talents. With a strong vision comes a better focus on the long term outcome. This enables the company to devise different creative and innovative ways to reach that outcome. True vision is defined as the ability of the organization to create a strong future from nothing. It is a fact that all the organizations have a past and a history. Strong vision enables the company to have a strong future irrespective of the past. That is why having visionaries are the most important feature of such innovative organizations (Donna, Prestwood & Schumann, 2003). Because they can create such a vision or redefine an old vision that can bring success to the organization. They are not dictated by the past and history of the organization but on the other hand that does not mean that they neglect this factor completely. They learn from the mistakes of the past and try to improve their methods and prac tices. Innovative organizations are constantly looking forward to re-inventing themselves in a very flexible manner but without losing the necessary focus. They are constantly driven by their vision of the future and they continually push forward to achieve this. They are very proactive in nature. They like to create their own future rather than react to the future dictated by others around them. Change towards the better is their first priority rather than the last as is the case with most of the organizations around the world (Donna, Prestwood & Schumann, 2003). Innovative organizations try their very best to know their customers. They learn from the needs of their customers and often let this factor dictate their innovation. They increase their innovation and competitiveness to cater to the varying needs of their customers. They are constantly in the process of thinking about their products and changing them.  

Acheulean hand axes Essay Example | Topics and Well Written Essays - 500 words

Acheulean hand axes - Essay Example that much research has been conducted to determine the antiquity, stratigraphic context and the associated middle Pleistocene stone tools of the Narmada man. Accordingly Mccowns discoveries can be useful to the paleoanthropologists of the 21st century. In the document one the findings is from central India in Narmada and Tapti valley. The researcher anticipated to study the prehistoric archaeological problems of the Pleistocene time. He studied the region around Narmada river and the tools found indicated the presence of man. He however discovered four main problems among other the use of infer climate model by pre- historian that seemed imperfect in India. He proceeds to japan where he has a conversation with a PhD archaeological candidate who had excavated Narmada (Kennedy and Langstroth 2013:2). They excavated yeldari dam and Purna River. In Narmada MSA materials are found in the river banks. The same materials are found between mandia and jabulpur. In Kamharabna, ESA tools were found appearing on several good and hand axes. The second document was composed of typed field notes by Mrs Shrkurkin who was among the team that had worked with McCown. The document contains several discoveries made at various points during the study. In a nutshell it is a summary of the discoveries that they had made during their survey, much of the tools discovered according to this document were MSA tools. The third document composed of a letter that McCown had written to his wife while surveying mula dam, a place where LSA tools were found. Including the elephant molar teeth (Kennedy and Langstroth 2013:7). In his discussion of the research done by McCown, the author notes that in this period only primary relative dating methods were used. However, in the 21st century more advanced dating method such as absolute dating method are used. The discovery of Acheulian tools in Narmada River or valley is an indication for the middle Pleistocene and later geological deposits in the

Analysis of databases and IT Resources Essay Example | Topics and Well Written Essays - 1750 words

Analysis of databases and IT Resources - Essay Example The organizations use the databases to decide the way forward of the organization. The decision making in the organizations should be derived from the analysis of trends in the database – the Big Data. The databases are reliable if they have been designed properly and the captured and stored information contained in them is accurate without redundancy and anomalies. The databases facilitate the analyst to manage the data in whatever the way the analyst wants but keeping in view the constraints of the design of the database. The document presents the details of the above mentioned my viewpoints on why and how much the decision making of the organizations should be dependent on the results obtained from the databases – the Big Data. Every organization deals with information regarding products, people including employees, customers, prospective benefactor(s), who (might) protract organization’s functions and services. Moreover, each and every decision from solving a particular problem for deciding the future of an organization is based on availability, accuracy and quality of information. â€Å"Information is an organizational asset, and, according to its value and scope, must be organized, inventoried, secured, and made readily available in a usable format for daily operations and analysis by individuals, groups, and processes, both today and in the future† (Neilson, 2007). In computing, the organizational information is neither just bits, bytes saved in a server nor limited to client data, the hardware and the software that store it. A data or information to which an (large) organization deals is too huge to control it manually and a process of gathering, normalizing and sharing that information to all its stakeholders. It might be difficult to manage this imperative huge information manually; moreover, the manual maintenance of information might not be reliable and accurate. Therefore, I believe that the organizations should use data bases for decision making be driven by ‘evidence’ derived from analysis of trends in the huge database. This is the reason that databases are formulated and high in demand. A database facilitates to store, handle and utilize implausible diverse organization’s information easily. A database can be defined as â€Å"collection of information that is organized so that it can easily be accessed, managed, and updated† (Rouse, 2006). Keeping in view the above facts, it can be stated that the crucial information needs to be accurate and stored correctly in reliable storages for its enduring usage. The database is one of the best storage mechanisms that are reliable as compared to the manual management of data. But, the quality and accuracy of data are too critical and fundamental for a database developed/maintained by any organization; either the database is developed for achieving a small goal with limited scope or it is a multi-billion dollar information system. It can be said that the value of data is directly proportional to the quality of data. It is one of many reasons that an inadequately designed database may present incorrect information that may be complicated to utilize, or may even stop working accurately. Therefore, the

Juvenile Justice- A Program Development and Design for the 21st Essay

Juvenile Justice- A Program Development and Design for the 21st Century - Essay Example To carry out a sound procedure, clear criteria are always applied to derive relevant information especially with regards to specific design techniques. In principle, the outcomes are based on notable conceptual framework. The major objectives are provided while designing a juvenile justice program. This also ensures that proper usage of internationally accepted standards is put to the fore. The practical evaluation also involves gaining the absolute results that include defining the core practical solutions to general criteria including consolidating all the working formulas. The program reflects juvenile justice program which ensures that children’s rights are protected at all times. In practice, this also implies that crime prevention mechanism is put in place to ensure adequacy in various contexts. While good practices are validly required, the concept of evaluation is thought to be fundamentally good and relevant for specific levels of management. The purpose of this progr am is to provide program evaluation process which would be relevant and applicable to juvenile justice. 1.1 Problem definition The programs are developed in order to adequately address specific needs. As such, juvenile justice programs are relevant because they are enshrined in a process aimed at controlling delinquent behavior. However, these involve prevention, reduction or elimination of these vices. Therefore, juvenile justice programs underscore various juvenile justice programs which are developed in order to reduce several levels of delinquency and also to ensure that certain attitudes related to this are controlled in order to reduce related risks. For example, the design of a program in the XXI century: the key aspects of underscoring juvenile justice is to define conflict resolution skills and improve the general perception of children. The problems related to juveniles are numerous and the attention itself reflects law enforcement agencies including the community, the jud ges and elected offices. From the level of the manager, it is important to collect data in order to establish proper mechanism and equally highlight possible trends relevant to the magnitude of the established data collection methods. According to problem identification, program managers are in a position to identify possible trends in areas that reflect possible juvenile justice control. The variety of processes required include law enforcement agencies that cover teenage pregnancy rates as well as children who are living below the poverty line. The instances that would define ways that involve getting relevant answers also involve attaining possible leadership controls and, as such, the procedure envisions improvements in terms of juvenile management. As the problem also involves getting interventions, the program requires completing relevant steps invoked as per the required attributes and as per the upcoming interventions. In particular, a number of juvenile groups require adequ ate knowledge in establishing their rights. This also requires notable attributes that would cover several aspects of serious juvenile offenders. Due to changing values, thinking and approaches, the resultant establishment seeks to fully explore notable developments as enshrined in the constitution. This, hence, ensures that there is no compromise as far as effectiveness is concerned. There is also an aspect of possible

Project Risk Management Assignment Example | Topics and Well Written Essays - 1000 words

Project Risk Management - Assignment Example Project description The new intranet communication system is computer based and it helps to link different departments within the company. This has been necessitated by the fact that the company’s operations have been negatively impacted by poor communication systems. Poor coordination between different departments has led to poor products which do not meet the needs of the customers. This project is anticipated to take six months in order for the new system to be fully operational. Project scope and objectives The scope of the project is to revamp the communication system of Furniture World in order to improve its communication system. The broad objective of the project is to improve the effectiveness of communication among employees so that they pull their efforts towards the attainment of the same goals. The other objective is to improve coordination among the employees so that they are aware of their role expectations. This can significantly contribute to improvement of th e products manufactured. Project overview Basically, a project can be described as a series of linked activities that are carried by an organisation and they are aimed at achieving a specific objective (Hellriegel, 2001). In this case, the aim of the project is to computerise the communication system of Furniture world. ... There is also need to develop software that supports the intranet communication system and there is need to train the human resources to use the new system. The budget for this particular project is set at $2 000Â  000 and it is expected to be completed in six months. Probable risks and their impacts According to Yeates & Cadle (1996), risk in project management is inevitable and it has to be taken into consideration when implementing a project in order for it to be a success. This assertion is also supported by Morris (2008) who posits to the effect that some situations are unavoidable due to uncertainties that may be encountered in the environment in which the organisation operates. In this case the following risks are expected to be encountered during the implementation of the project. Budget constraints are likely to be encountered since there may be need to hire more human resources in the implementation of this project. Jones (2007) posits to the effect that financial risks ar e a major threat to the implementation of any given project since it may fail to reach its objectives. The source of this risk is mainly as a result of poor project management. Resistance to change by the employees is another risk that is likely to affect this project. According to Werner (2003), resistance to change is mainly a result of general fear for the unknown or lack of information about the new initiative among the employees. This can derail the project according to (Rossouw et al, 2003). The other risk is related to lack of technical knowledge among the people involved in the implementation of the project. According to Waring & Glendon (1998), lack of knowledge about a particular project is a risk that may affect its

Youth is not a Time of Life Essay Example for Free

Youth is not a Time of Life Essay Youth is not a Time of Life it is a State of Mind. It is the temperamental Predominance of courage over timidity. The youth of today are not alien to anyone of us. According to some, the way our youth are faring directly classifies them as a serious problem of society. But I would like to ask these people,that how can modern youth be a problem of society when the same youth is very much a part of society? Something which coexists and relates to our social order is to be called part of the society and so cannot be classified as a problem. The problems, which these unthinking few or many speak of, do not lie in these young people. The problems lie in the ways in which they have been guided or rather misguided. Many would agree that the Western Cultural Invasion has just left our youth clad in torn jeans and T-shirts with their heads up in the way in which they have been brought up. Children should be made to learn to distinguish between right and wrong and this responsibility lies on the shoulders of their elders. Today, an over whelming majority of the population of Pakistan is under privileged. The youth of this population does not have the means to develop and expand their horizons. Hammed in by conservative backgrounds, smothered by immoral values and then left entirely on their own, these youth are being transpired by the society they live in. So it is wrong to make the youth the scapegoat for our own crime neglect. Our youth is an integral part of our society there is no denying that. Without them, there would be no hope left at all for the future. With proper guidance the youth of today can shape up to become the leaders of tomorrow. And to become that, our youth today needs role models more than they need critics. Youth walked slowly ahead of me Leading the way to the Dawn And I followed For the child is father to the man. (Khalil Jibran)

The Evidence For The Endosymbiotic Theory

The Evidence For The Endosymbiotic Theory Abstract Modern eukaryotic cells were originally believed to have arisen directly from a single prokaryotic ancestor through serial mutation and the process of genetic drift. However, much evidence has lead scientists to believe that eukaryotes are the result of a merger between a prokaryotic cell, a relative of modern ÃŽÂ ±-protebacteria, that became incorporated by a host archaeon. This is referred to as the endosymbiotic theory. Over the span of millions of years, symbiont DNA was transferred to the nucleus to give rise to the eukaryotic genome and the prokaryote gave rise to mitochondria. As such the two organisms effectively become a single organism, each unable to survive in the others absence. The endosymbiotic theory is widely regarded due to the many shared biochemical and morphological characteristics of mitochondria with bacteria, including DNA organization and similarities protein synthesising machinery and membrane composition. In reviewing these characteristics I have come to conclude that an endosymbiotic event is the most plausible explanation for the development of mitochondria within the eukaryotic cell, despite the uncertainties regarding the nature of the prokaryotes inclusion in the host cell. Introduction The term endosymbiosis refers to the event in which one organism takes up permanent residence within another, such that the two develop a mutually beneficial relationship1.The endosymbiotic theory was developed to explain the evolutionary discontinuity between the appearance of prokaryotes and eukaryotes, and the great many differences exhibited by the two taxa, described in Table.1. Since mitochondria share so many biochemical and structural characteristics with Bacteria, an evolutionary relationship was proposed, in order to explain the transition from prokaryote to eukaryote2. Contrary to the traditional view that a series of chance mutations were responsible for the evolution of eukaryotic cells, the endosymbiotic theory states that mitochondria arose by the incorporation of a free living aerobic prokaryote, relating to an ÃŽÂ ±-proteobacterium, into an anaerobic proto-eukaryote3. This is proposed to have occurred approximately 1.5 billion years ago, between the first fossil r ecord of aerobic prokaryotes and eukaryotes (Table 1), after oxygen had begun to accumulate in Earths atmosphere as a result of the emergence of photosynthetic organisms4 5. Rather than being digested, the prokaryote remained as a symbiont, helping in the production of ATP within the host by the process of oxidative phosphorylation, enabling it to survive the increasing oxygen concentrations, thereby giving it a selective advantage over anaerobic cells. Interdependence between the aerobic bacterium and the host cell developed and, the bacterium evolved into the mitochondrion. Photosynthetic eukaryotes originated in a similar manner by a secondary symbiosis between these organisms and photoautotrophic bacteria related to cyanobacteria. Wallin proposed in 1923 that mitochondria originated from an endosymbiotic event when he observed that they closely resembled bacteria in size and complexity7. These and related observations led Lynn Margulis to publish Symbiosis in Cell Evolution in 1981, in which she argued that modern eukaryotes were originally formed from a fusion of separate species. Margulis also proposed, more controversially, that motile prokaryotic species such as Spirochaeta were incorporated and resulted in the evolution of the structures that provide cellular motion. Since this hypothesis is generally not accepted, it is not discussed in further detail here. 1. Over the next thirty years, further similarities between mitochondria and bacteria were found that supported Margulis work. Table 1 described some of the similarities observed between prokaryotic cells and mitochondria when compared to eukaryotic cells. Included are the overall physiological similarities of mitochondria and prokaryotes, such as the similarity in size compared to eukaryotes, similarities between the protein-synthesising machinery such as the mitochondrial ribosomes and tRNA molecules, and the presence of a separate mitochondrial genome.3 8 Table.1 Summary of the similarities between prokaryotes and eukaryotes, and eukaryotic organelles. Adapted from: Indiana University-Purdue University Department of Biology (2004) Class Notes: The Endosymbiotic Theory Available: http://www.biology.iupui.edu/biocourses/n100/2k4endosymb.html [Accessed 16/04/10] Prokaryotes Eukaryotes Mitochondria of Eukaryotic cells DNA 1 single, circular chromosome Multiple linear chromosomes compartmentalized in a nucleus 1 single, circular chromosome Replication Binary Fission involving Fts proteins Mitosis Process akin to binary Fission involving dynamin proteins Ribosomes 30S and 50S Subunits 40S and 60S Subunits 30S and 50S Subunits Electron Transport Chain Found in the plasma membrane around cell Found only in the cells mitochondria Found in the plasma membrane around mitochondrion Size (approximate) ~1-10 ÃŽÂ ¼m ~50 500 ÃŽÂ ¼m ~1-10 ÃŽÂ ¼m First appearance in fossil record Anaerobic bacteria: ~3.8 Billion years ago Aerobic bacteria: ~2.5 Billion years ago ~1.5 billion years ago ~1.5 billion years ago What the endosymbiotic hypothesis does not make clear is the order of events regarding the formation of the nucleus and the acquisition of the prokaryotic cell containing the precursor mitochondrial genome. Two hypotheses have been put forward for the formation of the eukaryotic cell, illustrated in Fig.2. Nucleus formation preceded symbiosis of mitochondrion and chloroplast Nucleus formed after symbiosis of mitochondrion and before chloroplast Taken from Michael Madigan et al. Brock Biology of Microorganisms (2008) 12th edition, Pearson Education Inc The most widely regarded, summarised in Fig.3, proposes that an ancestral prokaryote first developed a membrane around its DNA from infolding of the plasma, similar to the way in which the endomembranous system of the endoplasmic rectilium and Golgi apparatus is thought to have arisen3. This organism, dubbed the protoeukaryote engulfed a small heterotrophic prokaryote, shown on Fig.2 as the ancestor of mitochondrion9. Pearson Education Inc. http://topicstock.pantip.com/wahkor/topicstock/2009/09/X8338687/X8338687-8.jpg The second hypothesis, in contrast, considers that there could have been a nucleus was formed after the acquisition of the protomitochondrion, when a member of the Archaea acquired the bacterial ancestor of the mitochondrion through endocytosis11. This is known as the hydrogen hypothesis, proposed by Martin and Muller (1998), who claimed that the symbiotic relationship between the two cells was initially based on the hosts dependence on the hydrogen, evolved by the symbiont as a by-product of anaerobic respiration, as a source of energy. The nucleus was formed from the mitochondrial DNA from the symbiont and the free DNA residing in the nucleus12. Both models thus involve the transfer of a large portion of mitochondrial DNA to the host nucleus, resulting in the dependence of the symbiont upon the host. An alternative hypothesis has recently been forwarded by Davidov and Jurkevitch, who propose that the ancestors of mitochondria were not endocytosed by Archaea but were predators that penetrated the host and devoured the host. The prey managed to survive and established a mutualistic relationship as in the previous hypotheses. (Davidov, Jurkevitch cited by Zimmer, 2009) This appears to be supported by the finding that certain species Rickettsia, obligate intracellular parasites, have more similar genomes to the than mitochondrion13 14. However the eukaryotic cell arose, abundant evidence has accumulated that supports the endosymbiotic theory, and the evidence of similarities relating to different functions of bacteria and mitochondria are reviewed in this essay. There is also an increasing body of experimental evidence that suggests that endosymbiotic events occur in modern cells, and two such experiments and their implications on the endosymbiotic theory are reviewed here. Aside from these experiments, the evidence presented in this essay relates entirely to the emergence of mitochondria. The Mitochondrial Genome Mitochondria possess their own genomes that replicate that replicate independently from the nucleus, using DNA polymerases specific to the mitochondria. These processes, as well as the subsequent DNA transcription and protein synthesis take place in the matrix of mitochondria and occur throughout the cell cycle, which parallels the situation in bacteria but is not true of nuclear DNA2. The DNA of mitochondria is a single circular molecule of roughly the same size as the bacterial genome, and has a mean GC content ranging from 20-50%. This is close to the variation found in bacterial species and greater than observed for eukaryotes, reflecting phylogenetic relationships of mitochondria and bacteria2. Furthermore, like bacterial DNA, the DNA of mitochondria lacks both intervening sequences and the organisation into histones present in bacteria3. Comparative molecular sequencing of mitochondrial genes and the RNA they encode has revealed that the mitochondrial genome is more closely rel ated to that of organisms such as the ÃŽÂ ±-proteobacterium Rickettsia prowazekii than to the rest of the eukaryotic cell, indicating an extracellular origin10 15. Similar sequencing by Ito and Braithewaite has revealed that yeast mitochondrial DNA polymerase I is homologous in amino acid sequence the DNA polymerases, of E. coli and Streptococcus pneumoniae in both the 3-5 exonuclease and DNA polymerase domains. The similarity of the DNa replication machinery further implies that mitochondria evolved from prokaryotes. While nuclear DNA is contributed by both parents in sexual organisms, mtDNA is contributed almost entirely by the oocyte16. The symbiotic concept accounts for this non-mendelian mode of inheritance and indicates the evolutionary importance of maintaining uniparental heredity of nonchromosomal genes, due to the inherent redundancy that results from the fusion of gametes, This ensure that at least one copy of the organellar genome is maintained at each stage in the eukaryotic cells life cycle3. DNA sequence analysis has also demonstrated the presence of mitochondrial DNA in the nucleus17. Biologists originally believed that the nuclear DNA of the eukaryote coded for mitochondria. However, Margulis reasoned that, if the endosymbiotic hypothesis represents the true course of events in the evolution of mitochondria, then upon entering a symbiotic partnership, the symbionts would lose all synthetic capabilities except the ability to replicate their own DNA. It has been shown that that the proteins that mediate function of the mitochondrion are encoded both in the mitochondrial and the nuclear genome and must be imported to the mitochondrion, shown in Fig.3 which supports Margulis hypothesis. Margulis Although many mitochondrial genes have been found in the nucleus, nuclear genes direct the synthesis of only some of the proteins from which they are made, thus cells which lack mitochondria cannot generate them1. This appears to be the result of extensive gene transfer that took p lace after the endosymbiotic event which brought the two cells together. The transfer of essential genes to the host nucleus resulted in the progressive loss of independence after the host acquired the symbiont, resulting in an organelle unable to survive in oxic conditions outside the host3. O Daley proposes that the large transfer of mitochondrial DNA may have been the result of evolutionary pressure to accumulate DNA inside the nucleus, due to increased genetic variation 17 18.The High rate transfer of DNA between the nucleus and mitochondria demonstrates that the incorporation of the mitochondrial genome into the eukaryotic cell was vital in defining the eukaryotic genome18. An external file that holds a picture, illustration, etc., usually as some form of binary object. The name of referred object is ch14f62.jpg. Fig 3: Transfer of nuclear precursor proteins from the nucleus to the mitochondrion and subsequent production of mitochondrial protein. Red arrows indicate the site of action of a specific inhibitor of either nuclear or mitochondrial protein synthesis, discussed in more detail later in of this essay. From Bruce Alberts, Dennis Bray, Julian Lewis, Martin Raff, Keith Roberts, and James D. Watson (1994) Molecular Biology of the Cell. 3rd edition, Garland Publishing Inc., New York. Lipid membranes Possibly the most convincing evidence of the extracellular origin of mitochondria is the similarity between the inner mitochondrial membrane and the membrane possessed by bacteria. Mitochondria are surrounded by two phospolipid membranes, and while the outer membrane resembles the eukaryotic membranes, including the membranes of other cellular organelles such as that of the nucleus and endoplasmic rectilium, the innermost membrane is chemically distinct to those found elsewhere in the eukaryotic cell6. Furthermore, Microscopic observation has enabled the comparison of cristae, invaginations of the inner mitochondrial membrane, shown in Fig.4, to bacterial mesosomes, shown in Fig.5. Both structures increase the surface area of their respective membranes and provide a site for the process of oxidative phosphorylation. Margulis has suggested that the similarity between mitochondrial cristae and the mesosomes possessed by many species of Bacteria (Fig. 5) also alludes to the extracellula r origin of mitochondria3. Consistent with the endosymbiotic theory, it has been reasoned that the inner membrane once belonged to the bacterial symbiont, and that the outer membrane was a remnant of the phagocytic vacuole in which the symbiont was engulfed by the host cell, resulting in the development of cristae from mesosomes9. Left: Fig.1: Structure of an idealised mitochondrion as compared to an electron micrograph. Illustrates the double membrane structure and the infoldings of the inner membrane known as cristae on which oxidative phosphorylation occurs. Adapted from: Dr Jay Pitocchelli, Saint Anslem College (2001) Lecture Notes for Cell Biology. Available: http://www.anselm.edu/homepage/ jpitocch/genbio/mitochondrion.JPG [accessed 27/04/10] Right: Fig. 5 : Electron micrograph of thin section of T.dentrificans showing inverted Y form of simple mesosome-like body. From: J W Greenawalt and T L Whiteside (Dec 1975). Mesosomes: membranous bacterial organelles. Bacteriological Review. 39(4): 405-463. The inner mitochondria and bacterial membranes also share many biochemical features. Table 2 illustrates the observations made by Parsons, that the outer mitochondrial membrane is more similar in density and lipid composition to that of the endoplasmic reticulum of Serratia than of the inner mitochondrial membrane3 19. It has also been noted that ÃŽÂ ²-barrel transmembrane proteins are exclusively found in the bacterial membranes and in the outer membrane of mitochondria, and that the amino acid sequences of these proteins show high similarity6. Additionally, LACTB, a protein that derives from bacterial penicillin-binding protein of peptidoglycan, has been found in the intermembrane space of eukaryotic mitochondria20. While mitochondria lack peptidoglycan, the presence of a vestigial peptidoglycan-forming protein provided further evidence that mitochondria are descended from bacteria. Table 2: Comparison of structural features and lipid composition of inner and outer Mitochondrial membranes and ER of Serratia. Adapted from D.F. Parsons (1867) Ultrastructural and molecular aspects of cell membranes. Proceeings of the Seventh Canadian Cancer Research Conference 7:193-246. The nature of the mitochondrial respiratory system raises another significant line of evidence supporting the endosymbiotic theory. The production of energy via the electron transport chain by mitochondria is associated only with the inner membrane, as in prokaryotes, and does not occur in the outer membrane, as evidenced by the difference in electron transport protein content in the mitochondrial membranes, shown in Table 29. Additionally, the membrane potential across the inner membrane that is necessary for the production of ATP is not found in the outer membrane of the mitochondrion or in eukaryotic membranes. Table 3 also demonstrates that that bacteria such as P. denitrificans and mitochondria share many respiratory features, such as the sensitivity of the oxidative chain to antimycin, which disrupts proton gradient formation across the membrane. Furthermore, the electron-transport chains of bacteria and mitochondria both contain a membrane-bound enzyme complex that accepts ele ctrons solely from ubiquinone-10 quinine carrier3. Taken together, this evidence supports the theory that the outer membrane of mitochondria was formed from the vesicular membrane during an endosymbiotic event and the inner membrane formed from the prokaryote engulfed2. Table 3: Mitochondrial features of Paracoccus denitrificans Illustrates the similarities of the respiratory system of mitochondria to the systems of Paracoccus , that are also found in many other bacteria. These strikingly similar respiratory features indicate that microbes such as P. denitrificans may be the ancestors of mitochondria. Many of these features are found in other bacteria. After Whateley (1977) Adapted from Lynn Margulis. Symbiosis in Cell Evolution (1981) W.H.Freeman Co Ltd. Respiratory Chain Succinate and NADH dehydrogenases Ubiquinone-10 is the sole quinine Cytochromes a and a3 act as oxidase Sensitive to low concentrations of antimycin Oxidative Phosphorylation Respiratory control is released by ADP or by uncouplers of oxidative phosphorylation ATPase has tightly bound nucleotise exchangeable on energization Membrane Phospholipids Phosphotidylcholine is the main constituent All fatty acids are straight-chain and monounsaturated Mitochondrial division The way in which mitochondria divide also provides evidence for their extracellular origin. It has been shown that these organelles multiply semi-autonomously, not through mitosis as eukaryotic cells are, but rather through a process similar to binary fission of pre-existing organelles21. Mitochondria been found to possess dynamin proteins, mechanochemical GTPases, that are related to the FtsZ, filamentous temperature sensitive, proteins found in bacteria. Bacterial FtsZ2 proteins interact to form a divisome ring complex that from a division furrow from outside, a similar mechanism has been observed by the Dnm1 protein of mitochondria, where the proteins constrict the membrane from the outside, illustrated in Fig. 6. Furthermore, evidence of FtsZ proteins have been found in the mitochondria of the alga Mallomonas splendens that are proteins closely related to those of ÃŽÂ ±-proteobacteria. The FtsZ protein is located in patches on the mitochondrial membrane, near the centre or at the ends of mitochondria, similar to the location of Dnm1. The similarities in the molecules involved in initiating bacterial and organelle division further emphasise the evolutionary ties that these organelles have to bacteria.9 22 23 Fig. 6: A model of the mechanism of mitochondrial division: Dynamins are targeted to their site of action by other proteins. After modification by GTP, Dynamins from rings that tighten around the site of division and constrict to cut the mitochondrion into two. This mecahism parrales that of FtsZ, the tubulin protein of bacteria. Adapted from: Suzanne Hoppins, Laura Lackner, and Jodi Nunnari (2007) The Machines that Divide and Fuse Mitochondria. Annual Review of Biochemistry Vol. 76: 751-780 Ribosomal Similarities The protein-synthesising machinery of mitochondria shares more similarities with bacteria than that of the eukaryote cytoplasm. For example, the initiating amino acid in the transcripts of bacteria and mitochondria is N-formylmethionine, whereas protein synthesis in the cytosol of eukaryotic cells begins with methionine. The structure of the mitochondrial ribosomes also differs from those found in the eukaryotic cytoplasm, in that they are more similar in size and share the same subunit structure, described in Table.1 3 9. The sequences of 16S ribosomal RNAs are closer to certain aerobic eubacteria than many other bacteria are, for example, Wolters and Erdmann have confirmed, by phylogenetic analyses, that the primary and secondary structure of 5S and 16S rRNA of angiosperm mitochondria share specific signatures with a particular type of purple bacteria, the rhodobacteria25. Conversely, mitochondria show no homologies in these traits with the eukaryotic cell cytoplasm3. These similar ities appear to confirm the phylogenetic relationship of these organisms and the organelles. Similarities between the ribosomes of bacteria and mitochondria are further evidenced by the action of a number of antibiotics that affect only bacterial, mitochondrion ribosomes protein-synthesising machinery. Fig. 3, above, demonstrates specific inhibitors of protein synthesis. These similarities the action of antibiotics between three types of ribosomes are illustrated in Table 4 3. For example, neomycin and streptomycin act by binding the 30S subunit of mitochondria and bacteria and inhibiting protein chain initiation, while chloramphenicol blocks the attachment of amino acid to tRNA9. None of these chemicals interfere with protein synthesis in the cytoplasm of the eukaryotes. Conversely, cyclohexamide and anisomycin affect only the protein synthetic machinery of eukaryotic cells, and have no inhibitory effects on mitochondria or on bacteria. Another example, rifampicin, inhibits the RNA polymerase of bacteria and mitochondria, but has no such effect on eukaryotic nuclear RNA pol ymerase. It is notable that each antibiotic, except for Puromycin, affects both mitochondrial and bacterial or cytoplasmic ribosomes, and this would appear to suggest a relationship between the protein synthesising machinery of mitochondria and that of prokaryotic bacteria from which they were thought to have originated3. Experimental Evidence Laboratory experiments have been conducted to confirm the establishment of endosymbioses in several organisms. Kwang Jeon of the University of Tennessee has demonstrated that, under laboratory conditions, it is possible to observe the establishment of a stable amoeba-bacteria symbiosis. After over 20 years of culture, a strain of Amoeba proteus became infected with a large number of bacteria. These became integrated as necessary cell components after initially being pathogenic to the host cells26. The amoebas dependence on the endosymbiotic bacteria was also demonstrated by removing the nucleus of an infected cell and placing it into another cell that had previously had its nucleus removed. Treatment with chloramphenicol also killed the majority of the endosymbiotic bacteria, which rendered the amoebae unable to survive. Thus, Jeon had proven that the host nucleus had become dependent on the symbionts 3, 27. Finally, Okamoto and Inouye have shown that some organisms can take opportunistic advantage of a similar process to endosymbiosis, by observation of a heterotrophic protist that engulfed a unicellular green alga and used the products of its photosynthesis. Inside the host cell, the alga underwent morphological changes, including the loss of flagella and cytoskeleton. The heterotrophic host switched its source of nutrition and became an autotroph, and became capable of phototaxis, the ability to move towards light. (Kimball, 2007) The acquisition of the alga by the protist and subsequent changes in both cells are believed to represent the early stages of a secondary endosymbiosis in process, and the conclusions of both experiments illustrate the possibility of secondary endosymbiosis occurring in modern cells in a similar way in which the symbionts from which mitochondria are descended were acquired28. Conclusion Based upon the large body of available evidence contributed by scientists in the years since the endosymbiotic hypothesis was first proposed, including the conclusions of various experiments and the sequence data of nucleic acids and proteins, I have concluded that modern eukaryotic cells arose by a stable incorporation of prokaryotic endosymbionts. This dramatic change was then the driving force behind the evolution of new species and eventually more complex organisms4. However, the question of which order eukaryotes came to possess nuclei and respiratory organelles is still the subject of much debate, and the fact that some genes remain encoded in the mitochondria rather than being completely transferred to the nucleus has not been accounted for16. Despite these uncertainties, the endosymbiotic theory remains the most probable explanation for the similarities between mitochondria and Bacteria, and the large disparity between Bacteria and eukaryotes. The next steps in the developmen t of this theory may require new methods of reconstructing events that occurred billions of years ago, in order to answer one of the greatest uncertainties in evolutionary biology, regarding the origin of the eukaryotes.

Terrorism: Definition, History and Solutions

Terrorism: Definition, History and Solutions TERRORISM:  AN EXPLORATION OF ITS DEFINITION, HISTORY, AND POSSIBLE SOLUTIONS â€Å"Terrorism upsets people. It does so deliberately. That is its point, and that is why it has engrossed so much of our attention in the early years of the 21st century.† Townshend [1] Ask any ten individuals on the streets of London, Paris, Moscow, or New York for the top three issues facing the world today and one common response is likely to be terrorism. Inquire further about how the same people would define terrorism, when terrorism began, and how terrorism can be stopped and you will probably be faced with a myriad of answers, or maybe just looks of puzzlement. The range of responses (or lack thereof) from the public should not be surprising. Not even experts agree on responses to these seemingly fundamental questions on an issue of such importance to worldwide security, an issue that Thackrah suggests is â€Å"one of the most intractable global problems at the start of the twenty-first century†.[2] This essay begins by surveying the vast array of definitions for the term terrorism, providing some insight into the reasons that terrorism is so difficult for experts to define, and adopting a working definition for the term. The historical roots of terrorism will then be explored and results of a review of selected literature on possible solutions for dealing with terrorism will be introduced. Finally, a conclusion discussing the results of the literature review will be presented. Terrorism Defined What is terrorism? The definition assigned to the term very much depends on who you ask, although, as Hoffman writes, â€Å"few words have so insidiously worked their way in to our everyday vocabulary†.[3] Oots writes that terrorism has been defined in different ways by various scholars.[4] Hoffman suggests that most individuals have vague notions of what the term means, but cannot offer precise, explanatory definitions. The Terrorism Research Center claims that â€Å"[t]errorism by nature is difficult to define†.[5] Townshend writes that both politicians and scholars have been â€Å"hung up† in attempting to define terrorism in a way that distinguishes it from other criminal violence and even military action.[6] Complicating attempts to define terrorism, the meaning and usage of the term have changed over the years.[7] Complications aside, most people would agree that terrorism is a subjective term with negative connotations, a pejorative term, used to describe the acts of enemies or opponents. The term has moral connotations and can be used to persuade others to adopt a particular viewpoint. For instance, if an individual sympathises with the victims of terrorism, then the perpetrator is considered to be a terrorist, but if an individual sympathises with the perpetrator, then the perpetrator is considered to be a freedom fighter or is referred to by equally positive characterisations.[8] About this, the Terrorism Research Center writes: â€Å"One man’s terrorist is another man’s freedom fighter.†[9] Whittaker distinguishes between terrorists, guerrillas, and freedom fighters in writing: â€Å"the terrorist targets civilians†; â€Å"the guerrilla goes for military personnel and facilities†; and â€Å"the freedom fighter conducts a campaign to liberate his people from dictatorial oppression, gross disarmament, or the grip of an occupying power†.[10] One author included over one hundred definitions for the term terrorism.[11] Another quoted over ninety definitions and descriptions.[12] The definitions range from those that are quite simplistic to those that are equally comprehensive. The following definitions are illustrative of the broad range of thought: Terrorism is â€Å"violence for purposes of creating fear†.[13] Terrorism is â€Å"politically and socially motivated violence†.[14] â€Å"Terrorism is political violence in or against true democracies.†[15] â€Å"Terrorism may be described as a strategy of violence designed to inspire terror within a particular segment of a given society.†[16] â€Å"Terrorism is the most amoral of organised violence†.[17] Terrorism is â€Å"a form of warfare†¦used when full-scale military action is not possible†.[18] â€Å"Terrorism is a method of action by which an agent tends to produce terror in order to impose his domination.†[19] â€Å"Terrorism is the systematic use of coercive intimidation, usually to service political ends. It is used to create a climate of fear.[20] Terrorism is â€Å"the threat or use of violence, often against the civilian population, to achieve political or social ends, to intimidate opponents, or to publicise grievances†.[21] â€Å"Terrorism is the use of coercive means aimed at populations in an effort to achieve political, religious, or other aims.†[22] Terrorism is â€Å"politically motivated violence perpetrated against non-combatant targets by subnational groups or clandestine agents, usually intended to influence an audience†.[23] Whittaker explores the complexity of defining terrorism by furnishing a comprehensive list of terrorism criteria:[24] The violence or threat of violence inherent in terrorism is premeditated and politically motivated for the purpose of intimidating or coercing a government or the public in general. The strategy of terrorism is to instil fear and insecurity. Sustained campaigns or sporadic incidents are applied by terrorists in conducting their unlawful activities. Calculated use of violence is applied against civilian, non-combatant targets. Acquiring, manipulating, and employing power is at the root of terrorism. Revolutionary terrorism attempts to completely change the political system within a state; sub-revolutionary terrorism attempts to effect change without totally replacing the existing political system. Terrorism consists of carefully planned goals, means, targets, and access conducted in a clandestine manner. The goals of terrorism focus on political, social, ideological, or religious ends. This distinguishes terrorism from other criminal activity. Terrorism is conducted occasionally by individuals, but most often by sub-national groups. An important objective of terrorism is to obtain maximum publicity. Increasingly, terrorist â€Å"zones of action† are extending beyond national borders, becoming transnational in effect. The vast number of definitions proposed for the term terrorism might make one wonder if there could ever be agreement around a common definition. For without a common understanding about what terrorism is, how can it be challenged and ultimately removed as a threat to modern civilisation? Despite the many definitions for terrorism, there does seem to be an emerging consensus on the definition of the term, according to Jenkins.[25] For instance, Enders and Sandler offer the following comprehensive definition of terrorism: â€Å"Terrorism is the premeditated use or threat of use of extranormal violence or brutality by subnational groups to obtain a political, religious, or ideological objective through intimidation of a huge audience, usually not directly involved with the policy making that terrorists seek to influence.†[26] Enders and Sandler’s definition will be used for the purpose of this essay not only because it is an example of a current consensus description, but also because it contains criteria suggested by other definitions surveyed in the literature review – violence or threats of violence; intimidation of large civilian audiences; desire to influence; subnational terrorist groupings; and political, religious, or ideological objectives. Historical Roots of Terrorism Colin Gray writes that terrorism â€Å"is as old as strategic history†.[27] The roots of terrorism can be traced back in time to ancient Greece, and terrorist acts have occurred throughout history since that time. The term terrorism, however, originated in the French Revolution’s Reign of Terror [28] and was popularised at that time.[29] Terrorism in this era carried a very positive connotation as it was undertaken in an effort to establish order during the anarchy that followed uprisings in France in 1789. It was considered to be an instrument of governance instituted to intimidate counter-revolutionaries, dissidents and subversives and was associated with the ideals of democracy and virtue. In fact, according to Hoffman, the revolutionary leader Maximillien Robespierre claimed that â€Å"virtue, without which terror is evil; terror, without which virtue is helpless† and that â€Å"[t]error is nothing but justice, prompt, severe and inflexible; it is therefore an emanation of virtue†.[30] Terrorism at the start of the twentieth century retained the revolutionary connotations it had acquired during the French Revolution as it took aim on the Ottoman and Habsburg Empires. In the 1930s, the meaning of terrorism mutated to describe activities of totalitarian governments and their leaders against their citizenry in Nazi Germany, Fascist Italy, and Stalinist Russia. For instance, in Germany and Italy, gangs of â€Å"brown shirts† or â€Å"black shirts† harassed and intimidated opponents, although leaders of these nations denied that this occurred. After World War II, the meaning of terrorism changed once again, returning to its revolutionary connotations where it remains today. Terrorist activities in the 1940s and 1950s primarily focused on revolts by indigenous nationalist groups opposing colonial rule in Asia, Africa, and the Middle East, resulting in independence for many countries. Although terrorism retained its revolutionary connotation in the 1960s and 1970s, the focus shifted from anti-colonialist to separatist goals. Today, terrorism involves broader, less distinct goals.[31] The right-wing and left-wing terrorism that became widespread in recent times included acts by diverse groups such as the Italian Red Brigades; the Irish Republican Army; the Palestine Liberation Organisation; the Shining Path in Peru; the Liberation Tigers of Tamil Eelam in Sri Lanka; the Weatherman in the United States; various â€Å"militia† organisations, also in the United States; radical Muslims through Hamas and Al Quaeda; radical Sikhs in India; and the Aum Shinrikyo in Japan.[32] Some governments, such as those in Iran, Iraq, Libya, and Syria, are also considered to be involved in terrorism as sponsors of terrorist activities.[33] Some people, such as American dissident Noam Chomsky, contend that the government of the United States is engaged in terrorism, as exemplified by the title of Chomsky’s 2001 article entitled â€Å"U.S.â₠¬â€A Leading Terrorist State†, which appeared in the Monthly Review[34]. Terrorism associated with the French Revolution had two important characteristics in common with terrorism today. Firstly, terrorism was, and is today, organised, deliberate, and systematic. Secondly, the goals of terrorism then and now were and are to create a new, better society.[35] But, terrorism today has changed in some very fundamental ways: (1) terrorist organisations have evolved into network forms and are less often organised in hierarchies; (2) the identities of transnational terrorist organisations are harder to identify because they claim responsibility for specific acts less often; (3) today’s terrorist groups do not make demands as often as in the past and their goals appear to be more hazy and vague; (4) motives have generally shifted from those that are more politically-oriented to those that are more religiously-oriented; (5) targets of terrorists are more dispersed around the globe; and (6) terrorist violence, today, is more indiscriminate, involving signifi cant collateral damage to the public.[36] With this historical foundation, particularly the description of the evolution of terrorism into its current form, the focus now shifts to possible solutions to dealing with the issue today. Possible Solutions to Terrorism To effectively meet the challenges of terrorism, one should consider the history of terrorism, but must also look to the future. Kress and colleagues contend that terrorism is increasing in â€Å"geographical scope, numerical frequency, and intensity† as well as in â€Å"ingenuity and subtlety†. They suggest that these trends could well translate into more varied threats and more powerful tools and weapons, adding that â€Å"bombs will get smaller and more powerful, poisons and mind-blowing drugs more insidious, psychological techniques for converting or brainwashing the victims more effective, and psychological tortures more agonizing.†[37] Ian Lesser offers a comprehensive approach for meeting the challenges of terrorism. His approach consists of a core strategy and supporting strategies aimed at targeting security threats posed by terrorists within a context of global security threats from all sources. Lesser’s core strategy consists of four components: (1) reducing systemic causes of terrorism, (2) deterring terrorists and their sponsors, (3) reducing risks associated with â€Å"superterrorism†, and (4) retaliating in instances where deterrence fails. In reducing system causes of terrorism, Lesser is referring to the long-term goal of addressing issues that give rise to terrorism such as social and economic problems, unresolved ethnic and nationalist conflicts, frustrated political ambitions, and personal experiences of individuals who may become future terrorists. In deterring terrorists and their sponsors, Lesser suggests taking â€Å"massive and personal† actions against terrorist leadership, although he concedes that this is becoming more and more difficult as terrorists and their sponsors become more diverse and diffuse. In reducing risks associated with â€Å"superterrorism†, Lesser calls for eliminating weapons of mass destruction that terrorists could use in inflicting destruction and suffering. And, finally, in retaliating when deterrence fails, Lesser suggests developing the means to retaliate quickly and specifically to terrorist activities.[38] One of Lesser’s strategies supporting his core strategy is â€Å"environmental shaping†, which involves exposing sponsors of terrorism to global scrutiny and isolation; shrinking the â€Å"zones of chaos and terrorist sanctuary; including counterterrorism as an integral component of strategic alliances; limiting global exposure; and targeting terrorist networks and funding. His â€Å"hedging strategy† involves hardening key policies and strategies to limit risks of terrorism, increasing ground and space-based surveillance of terrorist resources, and preparing to mitigate the effects of terrorism to limit negative effects.[39] Kress and associates reiterate the first component of Lesser’s core strategy in offering their proactive approach to dealing with terrorism; specifically, addressing â€Å"genuine political injustice† and resolving â€Å"supposed injustices†.[40] Chalk contends that a state response to terrorism must be â€Å"limited, well-defined and controlled† to avoid compromising â€Å"the political and civil traditions that are central to the liberal democratic way of life†. He suggests that â€Å"any liberal democratic response to terrorism has to rest on one overriding maxim: a commitment to uphold and maintain constitutional principles of law and order†.[41] Conclusion The long history of terrorism, dating as far back as ancient Greece, suggests that this phenomenon may never be eliminated as a tactic by those people or groups without sufficient formal legal power to achieve their goals. However, this does not imply that terrorism cannot be engaged proactively and reactively. Logically, it seems that the first step should be to agree on a universally-accepted definition for terrorism because, without a consensus on the meaning of the term, effectively addressing its causes and its effects may be difficult at best and impossible at worst. With a consensus definition in hand, the comprehensive strategy for dealing with terrorism proposed by Lesser – reduction in systemic causes, deterrence, â€Å"superterrorism† risk reduction, and retaliation – would appear to offer the most balanced, effective approach. Today’s leaders should realise that offensive and defensive military action, so typical of traditional warfare, is quite ineffective as a sole method for dealing with modern forms of terrorism as demonstrated by failures experienced by Israel in dealing with the Palestinian terrorist problem and the greater-than-expected difficulties experienced by the United States, the United Kingdom, and others in ridding the world of radical Islamic terrorists. These efforts may not only fail to ultimately deal effectively with preventing terrorist activities, but may also produce more terrorists who are offended by military actions. Alternatively, a holistic approach – one which includes proacti ve prevention and reactive punishment measures such as the approach advocated by Lesser – should be employed. In any solution to the global problem of terrorism, the cautionary advice offered by Peter Chalk should be considered; that is, political and civil liberties should not be sacrificed in responding to the terrorist threat. For the very way of life the governments of free societies are trying to protect in their attempts to combat terrorism could be compromised by actions that are not limited, well-defined and controlled. Interestingly, this thought was eloquently proffered more than two centuries ago by American inventor, journalist, printer, and statesman Benjamin Franklin in warning that â€Å"[t]hose who would give up essential liberty to purchase a little temporary safety, deserve neither liberty nor safety.† The recommendation, then, is to deal with terrorism in a holistic, balanced manner stressing proactive and reactive measures whilst preserving political and civil liberties. References Bassiouni, M. â€Å"Terrorism, Law Enforcement and the Mass Media: Perspectives, Problems, Proposals†, The Journal of Criminal Law and Criminology 72:1 (1981). Cited in Thackrah (2004). Bergesen, Albert J., and Han, Yi. â€Å"New Directions for Terrorism Research†. International Journal of Comparative Sociology 46:1-2 (2005). Bite, V. â€Å"International Terrorism†. Foreign Affairs Division, Library of Congress, Appendix of U.S. Congress, Senate Committee on the Judiciary. Washington, DC: Government Printing Office, 1975. Cited in Thackrah (2004). Chalk, Peter. â€Å"The Response to Terrorism as a Threat to Liberal Democracy†. The Australian Journal of Politics and History 44:3 (1998). Chomsky, N. â€Å"U.S. – A Leading Terrorist State†. Monthly Review 53 (2001): 10-19. Cited in Bergesen and Han (2005). Enders, W., and Sandler, T. â€Å"Patterns of Transnational Terrorism, 1970 1999: Alternative Time-Series Estimates†. International Studies Quarterly 46 (2002): 145-65. Cited in Bergesen and Han (2005). Fromkin, David. â€Å"The Strategy of Terrorism†. In Contemporary Terrorism: Selected Readings, John D. Elliot and Leslie K. Gibson, eds. Gaithersburg, Maryland: International Association of Chiefs of Police, 1978. Gray, Colin S. Modern Strategy. Oxford: Oxford University Press, 1999. Heyman, P. B. Terrorism and America: A Commonsense Strategy for a Democratic Society. Cambridge, Massachusetts: The MIT Press, 1998. Cited in Thackrah (2004). Hoffman, Bruce. Inside Terrorism. New York: Columbia University Press, 1998. Jenkins, B. M. â€Å"Terrorism and Beyond: A 21st Century Perspective†. Studies in Conflict and Terrorism 24 (2001): 321-27. Cited in Bergesen and Han. â€Å"New Directions for Terrorism Research†. International Journal of Comparative Sociology 46:1-2 (2005). Kress, Bruce, Livingston, Marius H., and Wanek, Marie G. International Terrorism in the Contemporary World. Westport, Connecticut: Greenwood Press, 1978. Lesser, Ian. â€Å"Countering the New Terrorism: Implications for Strategy†. In Countering the New Terrorism, Hoffman et al., eds. Santa Monica, California: Rand, 1999. Mallin, Jay. â€Å"Terrorism as a Military Weapon†. In Contemporary Terrorism: Selected Readings, John D. Elliot and Leslie K. Gibson, eds. Gaithersburg, Maryland: International Association of Chiefs of Police, 1978. Cited in Oots (1986). Oots, Kent Layne. Political Organization Approach to Transnational Terrorism. New York: Greenwood Press, 1986. Ruby, C. L. â€Å"The Definition of Terrorism†. Analyses of Social Issues and Public Policy 2(1) (2002): 9-14. Cited in Bergesen and Han (2005). Terrorism Research Center, What is the Definition of Terrorism? (n.d.) Available from: http://www.terrorism.com. Accessed: 29 November 2005. Thackrah, John Richard. Dictionary of Terrorism. New York: Routledge, 2004. The Columbia Encyclopaedia. â€Å"Terrorism† (2004). Townshend, Charles. Terrorism: A Very Short Introduction. Oxford: Oxford University Press, 2002. Waciorsky, J. La Terrorisme Politique. Paris: A Pedone, 1939. Cited in Thackrah (2004). Whittaker, David J. Terrorists and Terrorism in the Contemporary World. New York: Routledge, 2004. Wilkinson, P. Terrorism versus Democracy: The Liberal State Response. London: Frank Cass, 2000. Cited in Thackrah (2004). Wilkinson, P. â€Å"Three Questions on Terrorism†, Government and Opposition 8:3 (1973). Cited in Thackrah (2004). 1 Footnotes [1] Charles Townshend, Terrorism: A Very Short Introduction (Oxford: Oxford University Press, 2002). [2] John Richard Thackrah, Dictionary of Terrorism (New York: Routledge, 2004). [3] Bruce Hoffman, Inside Terrorism (New York: Columbia University Press, 1998), 14. [4] Kent Layne Oots, Political Organization Approach to Transnational Terrorism (New York: Greenwood Press, 1986). [5] Terrorism Research Center, â€Å"What is the Definition of Terrorism?† (n.d.), Available from: http://www.terrorism.com, Accessed: 29 November 2005. [6] Townshend (2002). [7] Hoffman (1998). [8] Hoffman (1998). [9] Terrorism Research Center (n.d.). [10] David J. Whittaker, Terrorists and Terrorism in the Contemporary World (New York: Routledge, 2004). [11] Townshend (2002). [12] Thackrah (2004). [13] David Fromkin, â€Å"The Strategy of Terrorism†, in Contemporary Terrorism: Selected Readings, John D. Elliot and Leslie K. Gibson, eds. (Gaithersburg, Maryland: International Association of Chiefs of Police, 1978), cited in Oots (1986). [14] V. Bite, â€Å"International Terrorism†, Foreign Affairs Division, Library of Congress, Appendix of U.S. Congress, Senate Committee on the Judiciary (Washington, DC: Government Printing Office, 1975), cited in Thackrah (2004). [15] P. B. Heyman, Terrorism and America: A Commonsense Strategy for a Democratic Society (Cambridge, Massachusetts: The MIT Press, 1998), cited in Thackrah (2004). [16] M. Bassiouni, â€Å"Terrorism, Law Enforcement and the Mass Media: Perspectives, Problems, Proposals†, The Journal of Criminal Law and Criminology 72:1 (1981), cited in Thackrah (2004). [17] P. Wilkinson, â€Å"Three Questions on Terrorism†, Government and Opposition 8:3 (1973), cited in Thackrah (2004). [18] Jay Mallin, â€Å"Terrorism as a Military Weapon†, in Contemporary Terrorism: Selected Readings, John D. Elliot and Leslie K. Gibson, eds. (Gaithersburg, Maryland: International Association of Chiefs of Police, 1978), cited in Oots (1986). [19] J. Waciorsky, La Terrorisme Politique, (Paris: A Pedone, 1939), cited in Thackrah (2004). [20] P. Wilkinson, Terrorism versus Democracy: The Liberal State Response (London: Frank Cass, 2000), cited in Thackrah (2004). [21] The Columbia Encyclopaedia, â€Å"Terrorism† (2004). [22] N. Chomsky, â€Å"U.S.A Leading Terrorist State†, Monthly Review 53 (2001): 10-19, cited in Bergesen and Han (2005). [23] C. L. Ruby, â€Å"The Definition of Terrorism†, Analyses of Social Issues and Public Policy 2(1) (2002): 9-14, cited in Bergesen and Han (2005). [24] Whittaker (2004). [25] B. M. Jenkins, â€Å"Terrorism and Beyond: A 21st Century Perspective†, Studies in Conflict and Terrorism 24 (2001): 321-27, cited in Bergesen and Han, â€Å"New Directions for Terrorism Research†, International Journal of Comparative Sociology 46:1-2 (2005). [26] W. Enders and T. Sandler, â€Å"Patterns of Transnational Terrorism, 1970 1999: Alternative Time-Series Estimates†, International Studies Quarterly 46 (2002): 145-65, cited in Bergesen and Han (2005). [27] Colin S. Gray, Modern Strategy (Oxford: Oxford University Press, 1999). [28] The Columbia Encyclopaedia (2004). [29] Hoffman (1998). [30] Hoffman (1998). [31] Hoffman (1998). [32] The Columbia Encyclopaedia (2004). [33] Hoffman (1998). [34] N. Chomsky, â€Å"U.S.A Leading Terrorist State†, Monthly Review 53 (2001), cited in Bergesen and Han (2005). [35] Hoffman (1998). [36] Albert J. Bergesen and Yi Han, â€Å"New Directions for Terrorism Research†, International Journal of Comparative Sociology 46:1-2 (2005). [37] Bruce Kress, Marius H. Livingston, and Marie G. Wanek, International Terrorism in the Contemporary World (Westport, Connecticut: Greenwood Press, 1978). [38] Ian Lesser, â€Å"Countering the New Terrorism: Implications for Strategy†, in Hoffman et al., Countering the New Terrorism (Santa Monica, California: Rand, 1999). [39] Lesser (1999). [40] Kress, Livingston, and Wanek (1978). [41] Peter Chalk, â€Å"The Response to Terrorism as a Threat to Liberal Democracy†, The Australian Journal of Politics and History 44:3 (1998).

Symbol of the Bull in Greenleaf Essays -- Flannery OConnor Greenleaf

Symbol of the Bull in Greenleaf Animals are often used by authors of novels and short stories as literary symbols. In "Greenleaf," a short story by Flannery O'Connor, a bull is used to represent Jesus Christ. O'Connor does this according to how the bull looks, how it is rejected, and how it seems to offer grace to Mrs. May. The first way O'Connor uses the bull to represent Christ is by appearance. A few times in the story the bull seems to be lit up like the sun or by the moon. This is comparable to Jesus because many people imagine Christ as a person or a spirit with rays of light flowing from Him. Also, to believers, Christ is their light as He leads them in life. Another time the bull looks like Christ occurs when it has the wreath stuck on its horns. O'Connor writ... Symbol of the Bull in Greenleaf Essays -- Flannery O'Connor Greenleaf Symbol of the Bull in Greenleaf Animals are often used by authors of novels and short stories as literary symbols. In "Greenleaf," a short story by Flannery O'Connor, a bull is used to represent Jesus Christ. O'Connor does this according to how the bull looks, how it is rejected, and how it seems to offer grace to Mrs. May. The first way O'Connor uses the bull to represent Christ is by appearance. A few times in the story the bull seems to be lit up like the sun or by the moon. This is comparable to Jesus because many people imagine Christ as a person or a spirit with rays of light flowing from Him. Also, to believers, Christ is their light as He leads them in life. Another time the bull looks like Christ occurs when it has the wreath stuck on its horns. O'Connor writ...

Objectivity in Journalism Essay -- Reporter News Reporting Events Essa

Objectivity in Journalism Public journalism has changed much during its existence. Papers are striving to actively involve readers in the news development. It goes beyond telling the news to embrace a broader mission of improving the quality of public life. The American style of journalism is based on objectivity and separates us from the bias found in most European partisan papers. American journalism is becoming too vigilant in being objective that the dedication to investigating stories tends to be missing in the writing. Public journalism works to incorporate concepts from partisan and objective writing to increase the flow of information and improve the quality of public life. The partisan press is presented as an opinion newspaper which generally argues one political point of view or pushes the plan of the party that subsidizes the paper.1 This style is dominantly used in Great Britain. Leonard Doyle, the foreign editor at The Independent in London, feels that this is the best style of delivering news. Partisan journalism strikes at the passion and immediacy of the subjects covered in the news. The reports are based on more narrow discoveries of facts and evidence. The partisan news is very competitive which in turn creates popularity for reading the papers. Doyle says that the British are among the best informed in the world.2 The 20th century American style of news deals with objectivity. This style distinguishes factual reports from opinion columns. Reporters strive to remain neutral towards the issues they cover, and allow readers to make their judgments.3 The Washington Post?s Michael Getler describes that news that is most beneficial should be delivered in a method that is bey... ...se information that is bias and opinionated. The most notable aspect in European partisan papers is that one can sense the desire and interest the writer has in the topic by their opinions and explanations. I feel that if Americans took the European approach, more people would be attracted to reading papers and interacting with the information they are given, and in turn there could be a better informed nation. Works Cited ?Brits vs. Yanks: Who Does Journalism Right 2004. Columbia Journalism Review. Issue 3: May/June. . Campbell, Richard. Media & Culture: an introduction to mass communication. Bedford/St. Martin?s: Boston, N.Y. 2005. Cunningham, Brent. ?Re-thinking Objectivity.? 2003. Columbia Journalism Review. Issue 4: July/August. . Objectivity in Journalism Essay -- Reporter News Reporting Events Essa Objectivity in Journalism Public journalism has changed much during its existence. Papers are striving to actively involve readers in the news development. It goes beyond telling the news to embrace a broader mission of improving the quality of public life. The American style of journalism is based on objectivity and separates us from the bias found in most European partisan papers. American journalism is becoming too vigilant in being objective that the dedication to investigating stories tends to be missing in the writing. Public journalism works to incorporate concepts from partisan and objective writing to increase the flow of information and improve the quality of public life. The partisan press is presented as an opinion newspaper which generally argues one political point of view or pushes the plan of the party that subsidizes the paper.1 This style is dominantly used in Great Britain. Leonard Doyle, the foreign editor at The Independent in London, feels that this is the best style of delivering news. Partisan journalism strikes at the passion and immediacy of the subjects covered in the news. The reports are based on more narrow discoveries of facts and evidence. The partisan news is very competitive which in turn creates popularity for reading the papers. Doyle says that the British are among the best informed in the world.2 The 20th century American style of news deals with objectivity. This style distinguishes factual reports from opinion columns. Reporters strive to remain neutral towards the issues they cover, and allow readers to make their judgments.3 The Washington Post?s Michael Getler describes that news that is most beneficial should be delivered in a method that is bey... ...se information that is bias and opinionated. The most notable aspect in European partisan papers is that one can sense the desire and interest the writer has in the topic by their opinions and explanations. I feel that if Americans took the European approach, more people would be attracted to reading papers and interacting with the information they are given, and in turn there could be a better informed nation. Works Cited ?Brits vs. Yanks: Who Does Journalism Right 2004. Columbia Journalism Review. Issue 3: May/June. . Campbell, Richard. Media & Culture: an introduction to mass communication. Bedford/St. Martin?s: Boston, N.Y. 2005. Cunningham, Brent. ?Re-thinking Objectivity.? 2003. Columbia Journalism Review. Issue 4: July/August. .

Irish Restaurant Concept

Beverage Management Concept Name: Irish Restaurant Table of Contents: Introduction3 * Concept Development3 * Restaurant Concept3 * Vision, Mission, and Goal4 * Target market4 * Location and Demand Analysis5 * Degree of Competition6 The Restaurant8 * Food and Beverage Selections8 * Theme and Decorations9 * Point of Differentiation9 * SWOT Analysis10 Team Members12 Restaurant Menu13 HACCP-Based Standard Operating Procedures33 * Personal Hygiene33 * Receiving and Storing34 * Preparing and Cooking36 * Serving38 Exhibit39 References46 Introduction:The entire restaurant concept of this project has evolved from the idea of Traditional Irish Food. In general, Ireland is located in Western Europe and the capital city is Dublin. The country is surrounded by sea, making seafood relatively common in the Irish cooking. Well-known Irish food usually includes of Irish stew, bacons, and potatoes (Food & Drink in Ireland, 2009). Furthermore, the Shamrock symbol, Guinness beer and St. Patrick†™s Day are what people can recall when talking about Ireland. Concept Development: Restaurant Concept: Casual dining restaurantConcept Name: The Restaurant name is Clonalis, la maison d'Irlande or Clonalis, the Irish House. The Clonalis House (Exhibit 1) is actually a one of the Ireland’s tourist attractions because it is an ancestral estate, which encompasses a long heritage. The House is located in the suburb of Castlerea. The property was owned by the O’Conors, the direct descendants of Irish Connacht’s dynasty in the 12th Century, since 1878 for more than 1500 years. The House was the first mass concrete house built in Ireland and was associated very much with the Irish politics.Today the House serves the dual purpose of being one of the most important tourist attractions in Ireland and an accommodation for visitors. Nonetheless, the unique heritage and history of the Clonalis still remains. It is a major repository of correspondence, heirlooms, 600 year-o ld portraits of the O’Conors, and 7,000 volumes of historical literatures. Influenced by Italian style, the architecture allows light to come in that creates bright and warm family atmosphere (Clonalis House).Inspired by the Clonalis House, the Restaurant ambience will communicate family atmosphere by blending both traditional and contemporary designs to offer warming and relaxing tone. Further details of the Restaurant will be explained later in this report. Vision, Mission, and Goal: Vision Statement: To be the destination Irish restaurant in Geneva and to obtain a place in customer’s mind when it comes to quality food and relaxation. Mission Statement: Deliver excellent customer service and bring about ustomer satisfaction by providing quality traditional Irish food and warming and inviting atmosphere with a blend of tradition and contemporary vibe where customers can just sit, relax and enjoy the best of what Ireland has to offer.Goal: Establish strong brand positi on and obtain loyal customers to help the Restaurant breakeven within the first 6 months. Target Market: The Restaurant targets both male and female customers either local or tourists who are 30 to 55 of age with an annual income between CHF 60,000 and CHF 120,000. The primary target ranges within 5 km. adius; the secondary ranges within 20 km. and; the tertiary ranges more than 20 km. radius. Location and Demand Analysis: The Restaurant will be located on Place du Molard, Geneva. Why Geneva? Geneva is known for its richness and complexity of culture and people. According to Geneva Economic Development Office, more than 40% of Genevans are immigrants from somewhere else. Number of multinational companies as well as 24 international organizations, 200 diplomatic consulates, and 300 international NGOs are based in the city. This makes it a center of businesses, meetings, and conventions.Moreover, the city is very compact and the transportation makes it very easy to travel around. Beca use of its diverse environment, Geneva is the most ideal place to open an international food restaurant such as Irish restaurant. Moreover, it is easier to operate an Irish restaurant in Geneva than other cities in Switzerland. Employees in the city are also used to working with people from distinct backgrounds. Another benefit is that people in Geneva tend to equally accept other national customs as the local’s. It will be less difficult to promote international food in such city than those which are hardly exposed to multi-cultures.In fact, more than 1,200 cuisines are from all over the world (Republic and State of Geneva: Department of Economy and Health, 2009). Not only does Geneva have high potential demand due to its high traffic, but also it consists of many groups of people whom the Restaurant can penetrate. The demand of the Restaurant can be categorized into two groups, the locals and the tourists. To clarify each group, the locals are people who reside in Switzerla nd and the tourists are those who travel from other countries. Among the locals are many Irish people.Number of Irish associations, for instance the Geneva Irish Association and the Irish Folk, indicates that there are specific or direct groups of demand for the Restaurant. According to the Embassy of Ireland, 4,000 Irish citizens reside in Switzerland in 2008 and the number seems to be increasing annually (Flights of the Earls, 2009). Beside the locals are the tourists. More than 1. 3 million tourists visit Geneva in 2008 (Exhibit 2) (Geneva Tourism, 2009). Among these are business delegates who came to attend international conferences, which are held throughout each year.The monthly average tourist arrivals in Geneva are shown in Exhibit 3. Based on the information collected, it is anticipated that the average demand of the Restaurant composes of 40% locals and 60% tourists. Why Place du Molard? Place du Molard is located between Rue du Rhone and Rue du Marche (Exhibit 4), which a re the famous shopping streets in Geneva. Rue du Rhone is full of exclusive shops and brand names that target high-income customers such as Catier, Patek Philippe, Bulgari, and Louise Vuitton just to name a few.On the other end of Place du Molard is Rue du Marche, which is a traffic-free shopping street full of fashion, electronics, and several department stores (Geneva Destination Guide). These streets are one of the attractions of the city. People come here to relax, socialize, and spend money! Thereby locating the Restaurant between these streets will attract the demand from both sides, which match the demographic of the Restaurant’s target market. Besides those shopping streets are Cathedral St. Pierre, Jet D’eau, the Flower Clock, and Mesee International de la Reforme.These tourist attractions definitely are beneficial to the Restaurant location because they draw more potential customers. Degree of Competition: To analyze the degree of competition of the location, Porter’s 5 Forces framework (Porter's 5 Forces, 2007) is applied. The framework takes into consideration of five basic factors of the business: threat of substitutes, barrier to entry, buyer power, supplier power, and degree of rivalry (Exhibit 5). Threat of substitutes: Substitutes of the Restaurant are those that take away the Restaurant’s share of the customers’ pocket.Based on Exhibit 4, there are many other substitutes ranging from takeaways to fine dining restaurants that customers can choose from. These substitutes are both direct and indirect competitors that are represented by green dots. Moreover, as indicated in Exhibit 6, the two direct competitors are Spring Brother and Flanagan’s Irish Pubs. Both of them locate about 500 meters away from Place du Molard. However, they are pubs whereas the Clonalis, la maison d'Irlande is more like a casual dining restaurant. Therefore, based on this information, the threat of substitutes for the Restaurant is high.Nonetheless, looking at it from another point of view, it can be argued that when restaurants concentrate within the same area, it usually creates a pull of demand. Also, since there are already two Irish pubs in the area, it implies that there is demand for Irish food. Barrier of entry: This is to analyze how easy it is to open a restaurant in the area. It seems that the location is already full of restaurants and shops. Also there are other requirements such as cost of capital and regulations that need to be fulfilled to open a restaurant. However, it does not mean that it is not possible to open one.Therefore, the barrier to entry is moderate. Buyer power: The buyer power is the impact that customers have on the Restaurant. Again, there are many substitutes that customers can choose from around the area. However, at the same time, the Restaurant is dependent on wide range of customers, not only specific ones. Therefore, buyer power in this case tends to be moderate. Suppl ier power: Suppliers are those whom the Restaurant buys its supplies in order to operate the business. These may include equipments, decorations, and ingredient suppliers. The supplier power is low because the Restaurant can choose its suppliers for many sources.Degree of rivalry: Taking all the factors together, it seems like the degree of rivalry is moderate. Opening a restaurant in the specific location is not easy because it will need to compete with all the existing others; but on the other hand, it is possible to start up one. To survive in the market, the Restaurant needs to differentiate themselves from the others. These differentiations include the food; service style, atmosphere, and experience that the Restaurant offers to create values, which will be perceived by the customers. The Restaurant Food and Beverage Selections:Starters, main courses, and deserts are offered in the Clonalis, la maison d'Irlande. To reflect Ireland’s geographic, surrounded by the sea, the Restaurant’s menus compose a variety of seafood dishes such as crab, salmon, shrimp, oyster and mussels. Alternatively, the Restaurant will also offer lamb, beef and vegetarian dishes, which are well-known selections from Ireland. Besides the starters and main dishes are delicious Irish desserts to finish off their meals. To complete their courses, customers can choose to have wine, soft drinks, or hot beverages (Exhibit 7) that are carefully selected to match the dishes.Six white wines, three red wines and two Rose wines are well-paired with seafood and other dishes in the menu (Exhibit 8). Moreover, the Restaurant will as well make available for seasonal menus for winter (December to February), spring (March to May), and summer (June to August) (The Swiss Association for Quality and Management Systems, 2009). These dynamic menus are selected to match with seasonal temperatures and ingredients. They also create more varieties for the customers; for instance, the customers c an have Beef and Cabbage Rolls in springtime and Iced Red Fruits Hot White Chocolate Sauce for summer desert.The overall menu prices range from CHF 6. 00 to CHF 25. 00. Theme and Decorations: The overall Restaurant theme would be a mixture of traditional and contemporary designs while maintaining the sense of the Irish culture. As suggested by its name, the Irish Clonalis House will inspire the Restaurant design. The interior and exterior of the Restaurant will be decorated with warm pastel tones of green and yellow to give the sense of Irish sophistication and relaxation. The high ceiling and big windows will capture available light to aerate and brighten up the room.A medium-sized chandelier is hung in the middle of the room to moderately generate traditional and elegant ambience. Long curtains with pattern of lemon yellow and green of the Irish Elf flowers will make the atmosphere livelier. The wall will be decorated with oil canvases of the Clonalis House and its views, watercol or of Irish countryside, and replica portraits of the O’Conors, the property’s original owner, to blend the atmosphere with the history of the Clonalis House. In addition, shelves of books will be installed on one section of the wall to mimic the library in the Clonalis House.In addition, rattan tables and chairs with tables will be used to maintain wooden texture as the traditional Irish and at the same time soften the overall texture. Cushions and pillows will be placed on the chairs to make the atmosphere looks cozy. Also, every table will be embellished with soft-tone flowers to add colors, freshness and refreshing scent to the tables. Moreover, decorating plants will be added to modernize the overall atmosphere. (A reference picture is in Exhibit 9, which is similar to the Restaurant theme and decorations. Waiters and waitresses will be dressed in pastel light tuxedo-vest uniforms as to create a more sophisticated look (Exhibit 10). Point of Differentiation: Gener ally, traditional Irish restaurant settings are pub or bar with dark feature wooden furniture and dim or enclosed atmosphere. These Irish pubs usually concentrate on alcohol beverages and offer limited service level. As opposed to other existing Irish pubs in Geneva, the Clonalis, la maison d'Irlande offers customers a relaxing and warming atmosphere while enjoying quality traditional Irish food and elegant elements.Customers can expect a relatively high level of service at the Restaurant. All staff is trained to provide superior service in a friendly and professional manner. In addition, all traditional menus will be carefully decorated and served in white clean dishes. All of these will enhance the overall experience and impression that the customers will receive when dining at the Restaurant. In other words, the Restaurant is primarily selling relaxing and enjoyable experience SWOT Analysis: Strengths: * The Restaurant is situated in a very good location in Geneva, Place du Molar d.Thereby, the Restaurant is having a relatively high possibility to attract potential customers in this crowded area. * Focuses on providing Irish food with a different restaurant’s style, design and atmosphere. None of the existing Irish Pubs and Restaurants nearby does the same concept. * Offers relatively high service level that will meet or exceed customers’ expectation. * High quality of food and beverages. * The food price ranging from CHF 6. 00 to CHF 25. 00 appears to be of value in terms of food quality and services that customers can expect to receive from the Restaurant. Weaknesses: New to the market therefore, it requires a certain period of time to gain customers’ awareness and the Restaurant’s reputation. * Lack of restaurant experience in the Geneva’s market. It takes time for the Restaurant to learn about operating business in the location in order to survive. * High set-up costs. Vulnerable in terms of cash flows. * Need to work e xtremely hard in order to achieve the 6 months breakeven goal. * Since the Restaurant provides many seafood dishes, it might be difficult to keep the food costs low because seafood costs in Switzerland is considered to be high. Opportunities: Develop a new range of Irish food for seasonal menus to avoid customers’ boredom seeing the same old menus all the time. * If the Restaurant’s concept is proved to be successful, the Restaurant can consider imitating the business conduct to other big cities such as Bern or Lausanne in Switzerland. Threats: * If the competitors move towards new and better Unique Selling Points or concepts, it is possible that they will take the customers away from the Restaurant. * Economic recession may reduce customers’ spending on food in the Restaurant. * Possibly, higher taxes imposed by the government on Restaurant businesses.This will decrease in the overall performance in net profit/loss. Team Members: Concept Name: Irish Restaurant Project Part II III (Circle as required) I (one)| II (two)| III (three)| submission date:| submission date:| submission date:| 30 October 2009| | | Our Team consists of: Responsibility:| General Manager| Name:| Onoue| First Name:| Hiroko| Class| PGDHM| Email address:| [email  protected] ch| Responsibility:| Head Chef| Name:| Tran| First Name:| Thi Thao Nhi| Class| PGDOM2| Email address:| [email  protected] ch| Responsibility:| Assistant Chef| Name:| Liang Ju| First Name:| Lin| Class| PGDEM|Email address:| [email  protected] ch| Responsibility:| Restaurant Manager| Name:| Vanasin| First Name:| Samika| Class| PGDOM1| Email address:| [email  protected] ch | Responsibility:| Assistant Restaurant Manager| Name:| Tatiyapornsuk| First Name:| Jiraporn| Class| PGDHM| Email address:| [email  protected] ch | Restaurant Menu: Concept Name: Irish Restaurant Menu: Tian of Fresh Local Crab Meat and Wild Smoked Salmon Starter  ¦ Cold Starter  ¦ Warm Starter ? Main Course ? Dessert ? F or 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost (CHF)| Smoked salmon| Kg| 0. 00| 35%| (0. 500/65)x100| 0. 769| 32. 000| 24. 608| Coriander| Kg| 0. 040| 20%| (0. 040/80)x100| 0. 050| 17. 500| 0. 875| Crab meat| Kg| 0. 800| -| -| 0. 800| 21. 500| 17. 200| Potato (diced)| Kg| 0. 200| 25%| (0. 200/75)x100| 0. 267| 2. 400| 0. 641| Mayonnaise| Kg| 0. 100| -| -| 0. 100| 3. 700| 0. 370| Plain yoghurt| Kg| 0. 060| -| -| 0. 060| 1. 200| 0. 072| | | | | | | Total| 43. 766| | | | | | Selling Price (1 Pax)| 13. 30| Method: 1. Mix the fresh crab meat with the coriander, half of yoghurt ;amp; mayonnaise. 2. Dress the baby potato with the other half of mayonnaise ;amp; the yoghurt ;amp; scallion. 3.Take a ring and set 1 spoon of potato salad topped with the smoked salmon and then the fresh crab meat. 4. Use some baby rocket leaves and vegetable vinaigrette around the Tian. | Standard:| (Farineau, 2006) Concept Name: Irish Restaurant Menu: Angels on Horse back Starter  ¦ Cold Starter  ¦ Warm Starter ? Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost (CHF)| Oysters in shells| Kg| 1. 000| -| -| 1. 000| 52. 000| 52. 000| Smoked bacon| Kg| 0. 500| 20%| (0. 5/80)x100| 0. 625| 4. 900| 3. 060| Lemon juice| Ltr| 0. 200| -| -| 0. 200| 24. 000| 4. 00| Ground pepper| -| x1| -| -| -| -| -| | | | | | | Total| 59. 860| | | | | | Selling Price (1 Pax)| 18. 10| Method: 1. Shuck oysters by inserting the blade of a blunt ended knife between the shells and working it in until you cut the muscle that holds the shells together. 2. Catch the oyster liquid in a bowl and discard shells. 3. Strain the oyster liquid and put it into a pan along with the oysters. 4. Bring to a boil over gentle heat; simmer very gently for two minutes, then drain. 5. Trim bacon and stretch the slices by pressing with the back of a spoon Sprinkle oysters with a little lemon juice and pepper. . Roll each oyst er up in a bacon slice and thread them onto skewers. 7. Broil until the bacon is crisp and sizzling, turning half way through so both sides are cooked. 8. Push off skewers and serve with cocktail picks. | Standard:| (Campbell, 2006) Concept Name: Irish Restaurant Menu: Cream of Broccoli Soup Irish-Style Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Chicken broth| Kg| 0. 575| -| -| 0. 575| 28. 500| 16. 388| Onion| Kg| 0. 002| 20%| (0. 002/80)x100| 0. 003| 4. 800| 0. 14| Broccoli| Kg| 0. 500| 30%| (0. 500/70)x100| 0. 714| 4. 900| 3. 499| Thyme| Kg| 0. 005| -| -| 0. 005| 16. 750| 0. 084| Garlic| Kg| 0. 002| 5%| (0. 002/95)x100| 0. 002| 5. 500| 0. 011| Butter| Kg| 0. 020| -| -| 0. 020| 9. 700| 0. 194| Salt| -| x1| -| -| -| -| -| Pepper| Kg| 0. 002| 15%| (0. 002/85)x100| 0. 002| 32. 750| 0. 066| | | | | | | Total| 20. 256| | | | | | Selling Price (1 Pax)| 6. 10| Met hod: 1. Combine chicken broth, onions, broccoli, thyme, bay leaf and garlic cloves. 2. Bring to a boil. Simmer, partially covered, for 10 minutes in a small saucepan, melt butter. Stir in flour, salt and pepper.Add milk gradually, stirring constantly until all milk is added; mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixture bubbles and thickens. 3. Remove and discard bay leaf from broccoli/broth mixture. Puree the soup, in batches, in blender or food processor for 30 seconds, or until very smooth. 4. Transfer to large bowl. Add milk mixture, stirring until well combined. Adjust seasoning. 5. Serve hot. | Standard:| (Dowd, Cream of Broccoli Soup, 2006) Concept Name: Irish Restaurant Menu: Malted Whiskey Pate Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ?Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Butter| Kg| 0. 520| -| -| 0. 520| 9. 700| 5. 044| Onion| Kg| 0. 300| 10%| (0. 300/90)x100| 0. 333| 4. 800| 1. 598| Garlic| Kg| 0. 100| 5%| (0. 100/95)x100| 0. 105| 5. 500| 0. 577| Chicken livers| Kg| 0. 700| -| -| 0. 700| 6. 000| 4. 200| Heavy cream| Ltr| 0. 420| -| -| 0. 420| 8. 980| 3. 771| Tomato| Ltr| 0. 360| 5%| (0. 03/95)x100| 0. 360| 2. 900| 1. 044| Irish Whiskey| Ltr| 0. 445| -| -| 0. 445| 24. 950| 11. 102| Parsley| -| x1| -| -| -| -| -| Salt and freshly ground pepper| -| x1| -| -| -| -| -| | | | | | Total| 27. 336| | | | | | Selling Price (1 Pax)| 8. 30| Method: 1. Saute onions (finely chopped) and garlic (peeled and crushed) in melted butter without browning until soft and transparent. 2. Add chicken livers (well trimmed) and cook for 5 to 7 minutes. 3. Canters should still be pink. Remove from heat and add remaining ingredients. Put in blender and process until smooth. 4. Turn into a small mold or bowl. 5. Sprinkle with chopped parsley. 6. Serve with water biscuit, toast or crackers. | Standard:| (Johnson. , 2006) C oncept Name: Irish Restaurant Menu: Patrick's Irish Lamb Soup Starter  ¦ Cold Starter ?Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Lamb (leg/shoulder)| Kg| 1. 000| -| -| 1. 000| 33. 800| 33. 800| Olive oil| Ltr| 0. 015| -| | 0. 015| 9. 900| 0. 149| Onion| Kg| 0. 200| 20%| (0. 200/80)x100| 0. 250| 4. 800| 1. 200| Beer| Ltr| 0. 360| -| -| 0. 360| 6. 000| 2. 160| Beef broth| Ltr| 0. 520| -| -| 0. 520| 40. 11| 20. 857| Brown gravy mix| Kg| 0. 034| -| -| 0. 034| 26. 08| 0. 886| Carrots| Kg| 0. 496| 20%| (0. 496/80)x100| 0. 620| 2. 300| 1. 426| Chinese cabbage| Kg| 0. 496| -| -| 0. 496| 1. 950| 0. 67| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Parsley| Kg| 0. 120| -| -| 0. 120| 7. 800| 0. 936| | | | | | | Total| 62. 577| | | | | | Selling Price (1 Pax)| 19. 00| Method: 1. Heat oil over medium-high heat in a large saucepan. 2. Add lamb cubes and onion. Cook and stir i n the hot oil until lamb is brown; drain off fat. 3. Stir in beer (or water) and seasoned pepper. 4. Bring to boiling; reduce heat and cover and simmer for 45 minutes. 5. Stir in beef broth and gravy mix. 6. Add potatoes and carrots. Cover and simmer for 15 to so minutes or until vegetables are tender 7.Stir in cabbage and cook just until the cabbage turns bright green. 8. Ladle into soup bowls and sprinkle with parsley. | Standard:| (Patrick's Irish Lamb Soup, 2006) Concept Name: Irish Restaurant Menu: Mussels in Murphy's Irish Stout Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Mussels| Kg| 2. 700| -| -| 2. 700| 12. 500| 33. 750| Butter| Ltr| 0. 060| -| -| 0. 060| 9. 700| 0. 582| Onion| Kg| 0. 005| 10%| (0. 005/90)x100| 0. 006| 4. 800| 0. 028| Parsley| Kg| 0. 030| -| -| 0. 030| 7. 00| 0. 234| Seasoning | -| x1| -| -| -| -| -| | | | | | | Total| 34. 594| | | | | | Selling Price (1 Pax)| 10. 50| Method: 1. Clean the mussels. 2. Melt the butter in a large pan. 3. Add the onions and cook for 2 to 3 minutes. 4. Add the other ingredients, cover with lid and boil; shake the pan from time to time, until the mussels steam open. 5. Serve with more butter and parsley. Parsley 1 for cooking and 1 for garnish. 6. Offer plenty of bread for mopping up sauce. | Standard:| (Bantry Bay in May – World Cultures European, 2006) Concept Name: Irish Restaurant Menu: Potato Crusted Oysters Starter ?Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Oysters| Kg| 1. 200| -| -| 1. 200| 31. 500| 37. 800| Eggs| pce| 5. 000| -| -| 5. 000| 0. 012| 0. 060| Water| x1| 0. 015| -| -| -| -| -| Flour| Kg| 0. 120| -| -| 0. 120| 1. 360| 0. 163| Potatoes| Kg| 0. 120| 25%| (0. 120/75)x100| 0. 160| 2. 400| 0. 384| Butter| Kg| 0. 060| -| -| 0. 060| 9. 700| 0. 582| | | | | | | Total| 38. 989| | | | | | Selling Price (1 Pax)| 11. 80| Method: 1. Carefully shuck the oysters, remove the meat, and discard the upper shells.Reserve the lower shells with their cup-shaped indentations. 2. Pat the oysters dry on paper towels. 3. Beat together the egg and the water. 4. Dredge the oysters first in the flour, then in the egg mixture, and finally in the potato flakes. 5. In a nonstick saute pan, heat the butter until it is sizzling. 6. Quickly add the oysters and brown them first on one side, then the other. Remove them from the pan, and place them on a paper towel for a moment. Transfer the oysters to their shells and serve immediately. | Standard:| (Potato Crusted Oysters, 2006) Concept Name: Irish RestaurantMenu: Shrimp with Steel Cut Irish Oats and Saffron Beurre Blanc Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Shrimp| Kg| 1. 150| 15%| (1 . 150/85)x100| 1. 353| 24. 800| 33. 550| Vegetable oil| Ltr| 0. 015| -| -| 0. 015| 3. 100| 0. 047| Butter| Kg| 0. 015| -| -| 0. 015| 9. 700| 0. 146| Shallot| Kg| 0. 350| 10%| (0. 350/90)x100| 0. 389| 4. 900| 1. 906| Rice Vinegar| Ltr| 0. 100| -| -| 0. 100| 13. 99| 1. 399| Saffron| Kg| 0. 720| -| -| 0. 720| 12. 19| 8. 776| Olive Oil| Ltr| 0. 045| -| -| 0. 045| 9. 900| 0. 45| McCann’s Steel Irish Oats| Kg| 0. 240| -| -| 0. 240| 46. 330| 11. 119| Salt| x1| 0. 075| -| -| -| -| -| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Greek Fage Yogurt| Ltr| 0. 120| -| -| 0. 120| 1. 200| 0. 144| Goat Cheese| Kg| 0. 120| -| -| 0. 120| 32. 800| 3. 936| | | | | | | Total| 61. 664| | | | | | Selling Price (1 Pax)| 18. 70| Method: 1. Oats: Bring 4 cups of water to a boil. Add Olive Oil and bay leaves. Pour in 1 cup of Steel Cut Oats. Continue at a rolling boil until the water begins to thicken. Once the water is viscous, adjust the flame and continue at a low simmer for 15- 20 minutes.While the oats are cooking add the pinch of saffron to warm water and let soak for 5 minutes. Dice up red peppers and slice the scallions. Once the oats are thickened and most of the water has reduced. Take the oats off the heat and add vinegar, Sriracha, yogurt, cheese, peppers, scallions and salt if needed. Taste and adjust. Set aside and keep warm. 2. Beurre Blanc: Add saffron to warm water and let soak. Place shallots, vinegar, bay leaf and wine into a skillet and reduce. Once the mixture has reduced to nearly syrup, take skillet off the heat and whisk in the cold butter a little at a time.Add saffron and continue to whisk until everything is incorporated. Strain through a fine mesh sieve. Keep warm. 3. Shrimp: Sub scallops for shrimp if the scallops are fresher. Devein and shell your shrimp. Keep the shells. Heat a skillet with 1 table of butter and 1 table of vegetable oil. Saute shrimp with the shells. Shrimp cook quickly so this should be no longer than 5 minutes or so depending on how thick your shrimp are. Remove shrimp and shells separately. 4. Reheat oats, plate shrimp and drizzle the Beurre Blanc around masterpiece. | Standard:| (Shrimp with Steel Cut Irish Oats, 2008) Concept Name: Irish RestaurantMenu: Grilled Atlantic Salmon Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Atlantic Salmon Steak| Kg| 0. 970| 35%| (0. 970/65)x100| 1. 492| 32. 000| 47. 744| Olive Oil| Ltr| 0. 015| -| -| 0. 015| 9. 900| 0. 149| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Mint| Kg| 0. 130| -| -| 0. 130| 17. 500| 2. 275| Coriander| Kg| 0. 130| -| -| 0. 130| 17. 500| 2. 275| Shallot| Kg| 0. 350| 10%| (0. 350/90)x100| 0. 389| 4. 900| 1. 906| Cucumber| pcs| 5| 5%| (5. 000/95)x100| 5. 63| 1. 700| 8. 947| Red wine vinegar| Ltr| 0. 150| -| -| 0. 150| 31. 510| 4. 726| Sugar| Kg| 0. 070| -| -| 0. 070| 1. 200| 0. 084| | | | | | | Total| 68. 302| | | | | | Selling Price (1 Pax)| 20. 70| Method: 1. Splash a little olive oil on the skin of the salmon, season with salt and place it straight onto a hot grill, skin side down. 2. Cook about four to five minutes on the first side, turn and cook a further two minutes on the other side. 3. Rest a couple of minutes. 4. To make the dressing, place the mint, coriander, shallot, a pinch of salt and the cucumber in a mortar and pestle and crush lightly. . Add the red wine vinegar, two Tablespoons extra virgin olive oil, caster sugar, shallots and plenty of pepper. 6. Leave the dressing to develop in flavor for 10 minutes. | Standard:| (Perry, 2009) Concept Name: Irish Restaurant Menu: Beef Braised in Guinness Stout Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Braised Beef:| Beef (for stew)| Kg| 1. 700| -| -| 1. 700| 25. 200| 42. 840| Carrots| Kg| 0. 568| 20%| (0. 568/80)x100| 0. 709| 2. 300| 1. 630| Onions| Kg| 0. 500| 10%| -| 0. 56| 4. 800| 2. 670| All-purpose flour| Kg| 0. 075| -| -| 0. 075| 0. 450| 0. 030| Salt| | x1| -| -| -| -| -| Pepper| | x1| -| -| -| -| -| Olive oil| Ltr| 0. 113| -| -| 0. 113| 9. 900| 1. 119| Minced fresh basil| Kg| 0. 001| 20%| -| 0. 001| 17. 500| 0. 020| Guinness| Ltr| 0. 400| -| -| 0. 400| 4. 200| 1. 680| Honey| Ltr| 0. 013| -| -| 0. 013| 19. 99| 0. 259| Beef Stock:| Beef bone| Kg| 0. 907| -| -| 0. 907| 4. 700| 4. 260| Carrots| Kg| 0. 300| 20%| (0. 300/80)x100| 0. 375| 2. 300| 0. 860| Celery| Kg| 0. 100| 20%| (0. 100/80)x100| 0. 125| 3. 900| 0. 490| Garlic| Kg| 0. 005| 5%| (0. 005/95)x100| 0. 05| 5. 500| 0. 030| Salt| | x1| -| -| -| -| -| Parsley| Kg| 0. 096| 20%| (0. 096/80)x100| 0. 120| 7. 800| 0. 940| Thyme leaves| Kg| 0. 002| -| -| 0. 002| 16. 750| 0. 030| Onion| Kg| 0. 150| 10%| (0. 150/90)x100| 0. 167| 4. 800| 0. 800| Tomatoes| Kg| 0. 450| 5%| (0. 450/95)x100| 0. 474| 2. 900| 1. 370| Bay leave| Kg| 0. 001| -| -| 0. 001| 17. 500| 0. 020| Water| | x1| -| -| -| -| -| | | | | | | Total| 59. 048| | | | | | Selling Price (1 Pax)| 17. 90| Method: Braised Beef 1. Cut beef into chunks. 2. Peel and chop the onions; peel and slice carrots into pieces about the size of your little finger. . Heat the oil and cook the onions until they are soft. Transfer with a slotted spoon to a large, shallow, oven-proof dish. 4. Toss the beef in the flour and brown quickly in the hot fat. 5. Remove the beef and place on top of the onions. Arrange the carrots around the beef. 6. If necessary, add a little more fat to the pan and stir in the left-over seasoned flour. Cook for a minute or two, stirring constantly. 7. Add the basil and the Guinness. Allow to cook for another minute or two and then add the honey and the stock. Again, bring to a boil and then pour over the beef, carrots and onions. 8.Cover with a lid or foil and cook in a 325 degree oven for about 1 1/2 hours. 9. At serving time, sprinkle with chopped parsley. Beef Stock 1. Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. 2. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally. 3. Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. 4. Add to pot along with remaining 8 cups water.Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. 5. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours. 6. Remove bones. 7. Strain broth and add more salt, if needed. 8. Cool uncovered in refrigerator. 9. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a zip lock freezer bag. | Standard: This stew reheats well. You may need to add more sugar to the recipe if you find it a little bitter. (Walter, 2007) Concept Name: Irish Restaurant Menu: Misty Irish Steak (Winter Menu: December to February) Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Sirloin steaks| Kg| 1. 800| -| -| 1. 800| 44. 000| 79. 200| Salt| -| x1| -| -| -| -| -| Coarse pepper| -| x1| -| -| | -| -| Butter| Kg| 0. 112| -| -| 0. 112| 9. 700| 1. 086| Heavy cream| Ltr| 0. 250| -| -| 0. 250| 2. 100| 0. 525| Irish Mist Liqueur| Ltr| 0. 063| -| -| 0. 063| 26. 200| 1. 651| | | | | | | Total| 82. 44| | | | | | Selling Price(1 Pax)| 25. 00| Method: 1. Season the steak with salt and pepper. 2. In a large skillet melt 1/4 c. of butter over medium heat. 3. Add 4 steaks and cook for 4 minutes or longer on each side. 4. Place on a warm platter. 5. Repeat with the remaining steaks. 6. Add the cream to the juice in the pan, and stir until blended. 7. Add the liqueur and stir until blended. 8. Pour the sauce over the steaks. | Standard:| (Beef Steak Recipes for Dinner or Lunch, 2009) Concept Name: Irish Restaurant Menu: Beef and Cabbage Rolls with Spicy Brown Mustard (Spring Menu: March to May)Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Cabbage| Kg| 0. 021| -| -| 0. 021| 1. 950| 0. 041| Beef| Kg| 0. 453| -| -| 0. 453| 44. 000| 19. 932| Onion| Kg| 0. 025| 10%| (0. 025/90)x100| 0. 027| 4. 800| 0. 130| Celery| Kg| 0. 015| 20%| (0. 015/80)x100| | 3. 900| 0. 070| Egg| pcs| 1. 000| -| -| 1. 000| 0. 012| 0. 012| Brown rice| Kg| 0. 146| -| -| 0. 146| 40. 400| 5. 898| Spicy Brown Mustard| Kg| 0. 030| -| -| 0. 030| 28. 250| 0. 848| Beef bouillon| Kg| 0. 013| -| -| 0. 13| 34. 060| 0. 443| Beer| Ltr| 0. 100| -| -| 0. 100| 6. 00 0| 0. 600| Vegetable oil| Ltr| 0. 013| -| -| 0. 013| 9. 900| 0. 129| Flour| Kg| 0. 006| -| -| 0. 006| 1. 360| 0. 008| | | | | | | Total| 28. 110| | | | | | Selling Price (1 Pax)| 8. 50| Method: 1. Remove 10 outside leaves of cabbage; cut and remove thick core of each leaf. Branch leaves in boiling water about 1 minute or until limp; drain. 2. Chop cooked corn beef in food processor. Remove meat and process onion and celery until finely chopped. 3. In bowl, combine eggs, cooked rice, mustard, corned beef, onion and celery.Spoon about one-half cup coned beef mixture on the rib end of each cabbage leaf. 4. Roll up the leaf and tuck in the ends. Arrange seam-side down in a 13 x 9-inch baking pan. 5. Preheat oven to 190 C. 6. Dissolve bouillon in boiling water and combine with the beer in a bowl. 7. Pour over stuffed cabbage and cover. Bake about 1 hour or until tender. 8. Heat oil in skillet, stir in flour; and then 1 cup of the broth from the baked cabbage rolls. Stir until thickened. 9. Arrange cabbage rolls on a platter, spoon sauce over all. Serve hot with Spicy Brown Mustard. Spicy Brown Mustard 1.In a blender, combine 2 tablespoons mustard seeds and one-quarter cup of red-wine vinegar. 2. Process until the seeds are partially crushed and form a paste. Let stand 5 minutes. 3. In a saucepan, combine one-quarter cup dry red wine, 2 tablespoons dry mustard, one-quarter cup of water, 1 teaspoon prepared horseradish, 1/8 teaspoon ground turmeric, 1/8 teaspoon ground cloves, 1 tablespoon brown sugar and the vinegar mixture. 4. Stirring constantly, cook over low heat 6 to 8 minutes or until thickened. Set aside to cool. Complete now or make ahead. | Standard: Cover cooked rolls and refrigerate for up to 24 hours.Reheat and serve as directed above. | (Kitchen Recipes Irish Culture and Customs – World Cultures European, 2006) Concept Name: Irish Restaurant Menu: Salad of Ardsallagh Goats Cheese with Rocket Leaves and Lisanley Honey (Vegetarian) – Side Di sh Starter ? Cold Starter? Warm Starter ? Main Course  ¦ Dessert? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Rocket leaves| Kg| 0. 450| -| -| 0. 450| 1. 950| 0. 878| Ardsallagh goats cheeses| Kg| 0. 325| -| -| 0. 325| 24. 990| 8. 122| Honey| tbsp| 0. 025| -| -| 0. 025| 34. 990| 0. 875| Olive oil| tbsp| 0. 21| -| -| 0. 121| 9. 900| 1. 198| Salt| -| x1| -| -| -| -| -| Black pepper| -| x1| -| -| -| -| -| Lemon juice| Ltr| 0. 015| -| -| 0. 015| 24. 000| 0. 360| | | | | | | Total| 11. 432| | | | | | Selling Price (1 Pax)| 3. 50| Method: 1. Divide the rocket leaves between 10 plates or 1 large, flat serving dish. 2. This is a flat salad so do not pile the leaves up. 3. Just lay the in a single layer on the plates. 4. Dice the goat’s cheese into about 1/2 inch / 1 cm dice, and sprinkle over the rocket leaves. 5. With the help of a teaspoon, drizzle the honey over the rocket and cheese in a grid pattern. . Follow this with a d rizzle of olive oil and a squeeze of lemon juice. 7. Finally, season with a pinch of Maldon sea salt and a grinding of black pepper. | Standard:| (Uhlemann, 2006) Concept Name: Irish Restaurant Menu: Guid Irish Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Butter| Kg| 0. 232| -| -| 0. 232| 9. 700| 2. 250| Diced fruit| Kg| 0. 153| -| -| 0. 153| 18. 990| 2. 905| Eggs| Pcs| 4. 000| -| -| 4. 000| 0. 012| 0. 048| Baking soda| Ltr| 0. 004| -| -| 0. 004| 20. 80| 0. 081| Nuts| Kg| 0. 215| -| -| 0. 215| 6. 500| 1. 398| Lemon juice| Ltr| 0. 053| -| -| 0. 053| 24. 000| 1. 272| Sugar| Kg| 0. 012| -| -| 0. 012| 1. 200| 0. 014| Irish Whiskey| Ltr| 0. 240| -| -| 0. 240| 47. 950| 11. 508| | | | | | | Total| 19. 476| | | | | | Selling Price (1 Pax)| 5. 90| Method: 1. Sample whiskey to check for quality. Set out a large bowl. 2. Check the whiskey again to be sure it is of the hi ghest Irish quality. 3. Pour one level cupful and drink. Repeat. Turn on electric mixer, beat 1 cupful of butter in a large fluffy bowl, add one spoon tea of sugar and beat again. 4.Make sure the whiskey is still okay. Turn off the mixer. 5. Break two legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fruit gets stuck in the beaters, pry loose with a drewscriver. 6. Sift 2 cups of salt-or something. Check the whiskey. 7. Sift the lemon juice and strain the nuts. 8. Turn the cake pan to 175 C. | Standard:| (Guid Irish Cake, 2009) Concept Name: Irish Restaurant Menu: Irish Whiskey Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Flour| Kg| 0. 40| -| -| 0. 540| 1. 360| 0. 734| Salt| -| x1| -| -| -| -| -| Butter| Kg| 0. 454| -| -| 0. 454| 9. 700| 4. 403| Sugar| Kg| 0. 397| -| -| 0. 397| 1. 200| 0. 476| Eggs| Pce| 5. 000| -| -| 5. 0 00| 0. 012| 0. 060| Instant coffee| Kg| 0. 137| -| -| 0. 137| 21. 54| 2. 950| Water| Ltr| 0. 215| -| -| -| -| -| Vanilla extract| Ltr| 0. 005| -| -| 0. 005| 18. 95| 0. 095| Irish whiskey | Ltr| 0. 260| -| -| 0. 260| 38. 99| 10. 137| Sour cream| Ltr| 0. 241| -| -| 0. 241| 2. 100| 0. 506| Sugar | Kg| 0. 314| -| -| 0. 014| 1. 200| 0. 376| | | | | | | Total| 19. 737| | | | | | Selling Price (1 Pax)| 6. 00| Method: . Position the rack in the lower third of the oven. Heat the oven to 165 C . Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside. 2. In a large bowl, thoroughly whisk together the cake flour, salt, and baking soda. Set aside. 3. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix the butter on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar gradually, about 1-2 tablespoons at a time, taking 6 to 8 minutes.Add the eggs, one at a time, about 1 minute apart, scraping the side of the bowl as needed. Blend in the dissolved coffee and the vanilla extract. 4. Reduce the mixer speed to low. Stir the Scotch into the sour cream and add the mixture alternately with the dry ingredients, dividing the flour into 3 parts and the sour cream mixture into 2 parts, beginning and ending with the flour. Mix just until blended after each addition. Scrape the side of the bowl and mix for 10 seconds longer. 5. Spoon the batter into the prepared pan, smooth the top with the bottom of a large soupspoon, and bake for 1 hour and 15-20 minutes.The cake is done when the top is springy to the touch and a wooden skewer or toothpick inserted deeply into the canter comes out clean. 6. Remove the cake from the oven and let stand on a cooling rack for 20 minutes. Invert the cake onto the rack, gently lift off the pan, and cool the cake completely. When ready to serve, dust with powdered sugar. 7. Note: If using the Midnight Chocolate Glaze, while the cake is on the cooling rack, make the Glaze. Place the cake over a rimmed cookie sheet, and glaze while it is still warm. If desired, after glazing, sprinkle the top of the cake with shaved chocolate. Standard: Store the cake under a glass cake dome, or covered with aluminum foil for up to 5 days. This cake may be frozen. | (Irish Whiskey Cake, 2009) Concept Name: Irish Restaurant Menu: Irish Cream Cheese Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Graham cracker crumbs| Kg| 0. 227| -| -| 0. 227| 36. 910| 8. 378| White sugar| Kg| 0. 127| -| -| 0. 127| 1. 200| 0. 152| Melted butter| Kg| 0. 043| -| -| 0. 043| 9. 700| 0. 417| Cream cheese| Kg| 0. 495| -| -| 0. 95| 19. 990| 9. 850| Vanilla | each| 0. 056| -| -| 0. 056| 0. 940| 0. 052| Sour cream| Ltr| 0. 553| -| -| 0. 553| 2. 100| 1. 161| Irish cream liqueur| Kg| 0. 143| -| -| 0. 143| 15. 950| 2. 281| Eggs| pcs| 5. 000| -| -| 5. 000| 0. 012| 0. 060| | | | | | | Total| 22. 351| | | | | | Selling Price (1 Pax)| 6. 80| Method: 1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch spring form pan with 2 3/4 inch high sides. Bake at 175 C until brown – about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. 2.Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature. 3. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesec ake to rack and cool. Cover and refrigerate overnight.Release pan from cheesecake. Cut and serve. | Standard:| (Monte, 2009) Concept Name: Irish Restaurant Menu: Festive Fruit Platter Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Grapes| Kg| 0. 450| 10%| (0. 450/90)x100| 0. 500| 4. 700| 2. 350| Strawberry| Kg| 0. 480| 5%| (0. 480/95)x100| 0. 505| 24. 800| 12. 524| Melons| Kg| 0. 500| 20%| (0. 500/80)x100| 0. 625| 4. 900| 3. 063| Cantaloupe| Kg| 0. 500| 20%| (0. 500/80)x100| 0. 625| 4. 200| 2. 625| Apricots| Kg| 0. 00| 10%| (0. 300/90)x100| 0. 333| 5. 900| 1. 965| Kiwifruit| pce| 7. 000| 10%| (7. 000/90)x100| 7. 777| 0. 400| 3. 111| Sour cream| Ltr| 0. 240| -| -| 0. 240| 2. 100| 0. 504| Sugar| Kg| 0. 060| -| -| 0. 060| 1. 200| 0. 072| Currants, red| Kg| 0. 060| 5%| (0. 060/95)x100| 0. 063| 4. 700| 0. 296| | | | | | | Total| 26. 510| | | | | | Selling Price (1 Pax)| 8. 00| Method: 1. Seedless green or red grapes need cut into small bunches. 2. Honeydew melon, peeled and sliced. 3. Cantaloupe peeled and sliced. 4. 3 medium apricots, pitted and cut in half. 5. 2 medium kiwifruit, peeled and sliced. 6.Prepare 1 pint (2 cup) strawberry, 1 cup sour cream, and 1/4 cup packed brown sugar. 7. 1/4cup Fresh white currants, desired. 8. Arrange fruits on large platter. 9. Mix sour cream and brown sugar. 10. Garnish dip with currants. | Standard:| (Fannie, 2008) Concept Name: Irish Restaurant Menu: Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch (for Crunch) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Old-fashioned oats| Kg| 0. 950| -| -| 0. 950| 6. 440| 6. 118| Flour| Kg| 0. 750| -| -| 0. 750| 1. 60| 1. 020| Sugar| Kg| 0. 600| -| -| 0. 600| 1. 200| 0. 720| Instant coffee crystals| Kg| 0. 060| -| -| 0. 060| 69. 930| 4. 195| Groun d allspice| Kg| 0. 060| -| -| 0. 060| 11. 990| 0. 719| Salt| -| x1| -| -| -| -| -| Chilled unstated butter| Kg| 1. 100| -| -| 1. 100| 9. 700| 15. 73| Walnuts| Kg| 0. 563| -| -| 0. 563| 5. 990| 3. 372| | | | | | | Total| 31. 871| | | | | | Selling Price (1 Pax)| 9. 70| Method: 1. Preheat oven to 175 °C. 2. Combine first 6 ingredients in large bowl. 3. Add butter and rub in with fingertips until mixture forms moist clumps. 4. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. 5.Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight). | Standard:| (Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch, 2009) Concept Name: Irish Restaurant Menu: Iced Red Fruits with Hot White Chocolate Sauce (Summer Menu: June to August) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(k g/ltr)| Food Cost(CHF)| Berries| Kg| 0. 225| -| -| 0. 225| 68. 000| 15. 300| Rasberries| Kg| 0. 225| -| -| 0. 225| 44. 000| 9. 900|Strawberries| Kg| 0. 225| 5%| (0. 225/95)x100| 0. 236| 24. 800| 5. 852| Red Currant| Kg| 0. 225| 5%| (0. 225/95)x100| 0. 236| 21. 820| 5. 149| Cream| Ltr| 0. 300| -| -| 0. 300| 2. 100| 0. 630| White chocolate| Kg| 0. 225| -| | 0. 225| 38. 660| 8. 698| Mint leaf| -| x1| -| -| -| -| -| | | | | | | Total| 45. 529| | | | | | Selling Price (1 Pax)| 13. 80| Method: 1. Heat the cream gently in a small saucepan and watch carefully. 2. Break the chocolate into pieces and add to the cream, stirring, until the chocolate has melted. 3. Remove from the heat, seal the saucepan with cling film and cover it with a lid to keep the sauce warm. . Divide the frozen fruit between four bowls or glasses and allow it to defrost slightly. 5. Before serving, pour the hot sauce over the fruit and garnish with a sprig of mint. The fruit should be slightly thawed and the sauce hot. 6. This is made by putting the one bowl inside another bowl securing, filling the gap between the bowls with water and freezing. | Standard: Remove the fruit from the freeze no more than 10-12 minutes before serving. | (Campbell, G. & Uhlemann, R. , 2005) | | HACCP-Based Standard Operating Procedures Personal Hygiene PURPOSE: To prevent contamination of food by foodservice employees.RESPONSIBLITY: The procedure concerns handling, preparing, and serving food practice by foodservice employees INSTRUCTIONS: 1. Employee training based on local health department requirements, guidelines of this SOP and Employee Health Policy. 2. Hands washed and fingernails trimmed. 3. Do not use artificial fingernails and nail polish. 4. Bandage wounds/sores/lesion and wear gloves when hands are bandaged. 5. Report to work in good health, clean, and dressed in clean attire. 6. Avoid wearing any jewelry. 7. Wear hair restraint when in kitchen. 8. Do not eat, drink, or smoke in kitchen. 9. Correctly t aste food: Separate food for tasting * Taste food using a teaspoon * Wash hands MONITORING: Pick employee to observe other employees according to guidelines. CORRECTIVE ACTION: 1. Employee found breaching local and SOP guidelines must be retrained. 2. Dispense contaminated food. VERIFICATION AND RECORD KEEPING: 1. Manager must observe employees and record delivery details. 2. Keep recording log for at least 1 year. Receiving and Storing PURPOSE: To guarantee fresh and safe food when it enters the foodservice operation and is properly stored. RESPONSIBILITY: This procedure concerns receiving and storing for all foodservice employees.INSTRUCTIONS: 1. Employee training based on local health department requirements and guidelines of this SOP. 2. Schedule deliveries to arrive at designated times during operational hours. 3. Organize deliveries to arrive at operating hours and record details of delivery schedule. 4. Mark food receipt based on either the date of arrival or use by date. 5. Compare order specification and product delivered. 6. Ensure food rejection policy is accurate, timely, consistent, and effective. 7. Organize and clean refrigeration, loading, and storage areas before deliveries. Calibrate and record equipment specification. . Wash hands properly and transfer food quickly by not touching food with bare hands. 9. Separate raw animal foods such as seafood, meat and chicken livers, from ready-to-eat foods like melons, corianders, parsley during receiving and storage. 10. Separate raw animal foods between themselves as well, except when combining them in the recipe. 11. Store raw animal foods on the shelves inside the refrigerator as per cooking temperatures with the highest cooking temperature being on the lowest shelf. 12. Certain temperature is required for storing each type of foods. Details are as follow: a.Ensure vegetables and fruits are stored between 10 ? C and 12 ? C. b. Freezer foods should be kept between -18 ? C and – 20 ? C. c. Fis h should be stored between -1 ? C and 1 ? C. d. Other meats will be stored between 2 ? C and 4 ? C. e. Dairy products such as goat cheese or cream cheese should be stored between 0 ? C and 5 ? C. 13. Separate unwashed fruits and vegetables such as grapes, strawberry and celery from the ones that have been washed and other ready-to-eat foods. 14. Only dry, cleaned and sanitized equipment and utensils are to be used. 15. Avoid touching certain oints of equipment and utensils such as the middle of the pan that will be in direct contact with food. 16. Locate food in covered containers or packages and store it in the refrigerator. 17. Allow the upper shelf of the refrigerator to be the cooling shelf for putting uncovered food containers during the initial quick cool-down process to help cooling effectively. 18. Clean the outer surfaces of all food containers such as cans or jars before opening. 19. Damaged goods will be located in a separate location. MONITORING: 1. Ensure clean, odor-fr ee, organized delivery truck to prevent cross-contamination. . Check the interior temperature of refrigerated trucks and ensure that there is no sign of refreezing a. For fish and meat, and packaged products ensure temperature of 5 ? C or below. b. For eggs, ensure temperature of 7 ? C or below. 3. Check product details such as dates of perishable goods, integrity of packaging. Ensure shipping containers are clean. 4. Check details of delivery. 5. Regularly monitor food storage to prevent cross-contamination. CORRECTIVE ACTION: 1. Employee found breaching local and SOP guidelines must be retrained. 2. Separate the foods that are stored inappropriately. 3.Throw away ready-to-eat foods that are contaminated by raw eggs, raw meat and raw fish. 4. Food rejection criteria: * Signs of refreezing. * Conditions of containers. * Expired or food that is not refrigerating at appropriate temperature. VERIFICATION AND RECORD KEEPING: Manager must observe employees and record delivery details. Re garding storing issue, the assigned manager will observe if the employees follow the procedures and take corrective actions where necessary during the operation. Food Safety Checklist and shall be completed daily and will be kept for at least 1 year. Preparing and CookingPURPOSE: To prevent food-borne illness by setting a limit on the time allowed for potentially hazardous foods to be held in the temperature danger zone during preparation and ensuring that they are cooked in the right temperature. RESPONSIBILITY: Foodservice employees who deal with food preparation and cooking process. INSTRUCTIONS: 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before cooking foods. 4. Use clean and sanitized utensils and equipments throughout the preparation and cooking process. . Separate raw foods from ready-to-eat foods in separate containers and use different utensils when taking t he foods out of the containers. 6. Pre-chill required ingredients for cold foods, for instance sandwiches and salads to 5 °C  or below prior to combining with other ingredients. 7. Foods shall be prepared in small batches and close to serving times as much as possible. 8. Preparation time will be limited for any batches of food to avoid leaving the ingredients at room temperature for longer than 30 minutes prior to cooking, serving, or being returned to the refrigerator. 9.Immediately chill potentially hazardous foods which are not being cooked or served after preparation. 10. Cook the combination of meat products at the highest required temperature. MONITORING: 1. Use a clean, sanitized, and calibrated thermocouple to take food temperature. 2. Take a minimum of two internal temperatures from each pan of foods at different stages of preparation by putting the thermocouple into the thickest part typically at the center (Avoid putting the thermocouple into fat or close to bones). 3. Check the time foods is in the temperature danger zone and make sure it is not over 4 hours.CORRECTIVE ACTION: 1. Retrain foodservice employees that do not follow the procedures stated in this SOP. 2. Start the cooking process immediately once the preparation of foods (which need to be served hot) is complete and continue cooking until it reaches the required temperature. 3. Cool ready-to-eat foods or foods that can be cooked later quickly. 4. Return all ingredients to the refrigerator if the expected preparation completion time is to be more than 30 minutes. 5. Throw away any foods held more than 4 hours in the temperature danger zone.VERIFICATION AND RECORD KEEPING: All foodservice staff must record the date, product name, commencing and ending times of production, the two temperatures/times/measurements taken, amount of foods prepared, any corrective actions taken on either Production Log or Cooking and Reheating Temperature Log where necessary. The foodservice manager will vi sually monitor foodservice employees during the shift to ensure that they follow the steps in the SOPs. Production and Temperature Log must be reviewed and dated daily at the end of the day.Food Safety Checklist shall be completed by the foodservice manager daily and the checklist, cooking and reheating temperature log are to be kept on file for a minimum of 1 year. Serving PURPOSE: Ensure that all food is served in a sanitary practice to prevent food-borne illness. RESPONSIBILITY: Foodservice employees who deal with serving foods. INSTRUCTIONS: 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before putting on gloves and every time the gloves are changed.This applies to both during tasks changing and before serving foods with utensils. 4. Do not touch ready-to-eat foods by using hands without gloves. 5. Plates must be handled by the edge or bottom. Cups and utensils must be hold by using handles. 6. Store utensils with handles up to prevent contamination. 7. Potentially hazardous foods must be stored at proper temperature. 8. Utensils must be cleaned and sanitized before being served with the foods. 9. Utensils must be stored properly in a clean and safe area. 10. Put clear date marks and cool potentially hazardous foods.