The Scope Of The Hospitality Industry Tourism Essay

The Scope Of The Hospitality Industry Tourism Essay The scope of the hospitality industry comprises of a range of businesses that provide services and facilities such as accommodation, food and beverage, entertainment, gaming and related products. The term hospitality has become accepted over the years as a generic word, which describes the well being of services and facilities related to tourists and travellers. The hospitality industry is represented in every country in the world and is diverse and complex. It encompasses a range of free-standing hospitality businesses and is also a component of a wide range of venues whose primary function is not hospitality. The hospitality industry consists of broad category of fields within the service industry that includes lodging, restaurants, event planning, theme parks, transportation, cruise line, and additional fields within the tourism industry. The hospitality industry is a several billion dollar industry that mostly depends on the availability of leisure time and disposable income. A hospitality unit such as a restaurant, hotel, or even an amusement park consists of multiple groups such as facility maintenance, direct operations (servers, housekeepers, porters, kitchen workers, bartenders, etc.), management, marketing, and human resources. /Sources: hospitality industry Wikipedia The hospitality industry covers a wide range of organizations offering food service and accommodation. The hospitality industry is divided into sectors according to the skill-sets required for the work involved. Sectors include accommodation, food and beverage, meeting and events, gaming, entertainment and recreation, tourism services, and visitor information. Usage rate is an important variable for the hospitality industry. Just as a factory owner would wish to have his or her productive asset in use as much as possible (as opposed to having to pay fixed costs while the factory isnt producing), so do restaurants, hotels, and theme parks seek to maximize the number of customers they process. Gilmarie Salise 1 One of the adherent growing sectors of the economy of our time is the hotel industry. The hotel industry alone is a multi-billion dollar and growing enterprise. It is inspiring, never boring and offer unlimited opportunities. The hotel industry in diverse enough for people to work in different areas of interest and still at work within the hotel industry. Twenty first centurys hotels provide modern precise services to their guests. The customers or guests are always right. This principle necessitated application of management principles in the hotel industry and the hotel professionals realized the instrumentality of marketing principles of managing the hotel industry. The approach of total quality management is found getting and important function in the marketing management of hotels. The emerging positive trend in the tourism industry indicates that hotel industry is like a reservoir where the foreign exchange flows. This naturally draws our attention on Hotel Management. Like other industries, the hotel industry needs to explore avenues for innovation so that a fair blending of core and peripheral service is made possible. It is not to be forgotten that the leading hotel companies of the world have been intensifying research to enrich their peripheral services with the motto of adding additional attractions to their service mix. It is against this background that we find the service mix more flexible in nature. The recruitment and training programmes are required to be developed in the features of the technical sophistication. The leading hotel companies have been found promoting an ongoing training programme so that the personnel come to know about the use of sophisticated communication technologies. General classification of Hotel Industry Classification of Hotels: on the basis of standards Like most of the countries in the world, India could be an example and has also hotels divided in different categories depending on their location, facilities, infrastructures and amenities provided. All the star hotels in India are government approved with continuous control on the quality on the services offered. Five Star Hotels the most luxurious and conveniently hotels in India are grouped under Five Star Deluxe categories. Five Star Hotel in India are globally competitive in the quality of services provided, facilities offered and accommodation option. These are the top of the line hotels located mostly in big cities. These hotels provide all the modern facilities for accommodation and recreation matching international standards in hospitality. In such type of hotel HR department are established separately and to execute and to follow the concept of HR strictly, HR professionals are hired. Four Star Hotels A rung below five star hotels are Four Star Hotels, these hotels provide all modern amenities to the travellers with a limited budget .Quality of services is almost as high as five stars and above categories. These kinds of hotels are there for the travellers with the limited budget or for the places which might not get the tourist traffic associated with larger cities. In such type of hotel concept of HR is more or less followed. Three Star Hotels These are mainly economy class hotels located in the bigger and smaller cities and catering to the needs of budget travellers. Lesser in amenities and facilities, these hotels are value for money and gives good accommodation and related services in the reduced price. In such type of hotel concept of HR may or may not be present. Two Star Hotels This type of hotels are most available in the small cities and in the particular areas of larger cities. Catering for the backpacker tourist traffic, these hotels provide all the basic facilities needed for general accommodation and offer the lowest prices. In this type of hotel concept of HR is absent. Gilmarie Salise 2 One Star Hotels The hotels with most basic facilities, small number of rooms location in the fur-flung areas are grouped under one star hotel category. These hotels are best when customers for looking cheapest available accommodation option. In this type of hotel concept of HR is alien words. Organisational Structure of Hotel Industry Core Operational Department: Food and Beverage (F B) Department F B deals mainly with food and beverage allied activities. Different divisions are there in F B are Restaurants, Speciality Restaurants, Coffee Shop (24hrs), Bar, Banquets, Room Service etc. Apart from that they have Utility services (Cleaning) . Housekeeping Department The housekeeping Department is another important department in hospitality world. Housekeeping is responsible for cleaning the hotels guestrooms and public areas. This department has the largest staff, consisting of an assistant, room inspectors, room attendants, a house person crew, linen room attendants and personnel in charge of employee uniforms. They may have their own laundry and valet equipment may use it only for hotel linens and uniforms and send guest clothing to an outside service where can be handled with specialised equipment. Front Office Department The front office is the command post for the reservations, registering guests, take in charge of guest accounts (cashiering/payment), checking out guests. It is the front desk responsible to allocate their designated rooms, distribute their keys, send mails, emails or other information for guests. It is the also the most visible part of the front office area. Food Production Department Food production department handles with the preparation of food. Basically, it is their responsibility to prepare dishes or menus which are ordered by guest and afterward catered by the F B Department. They can prepare different kind of Cuisine like Chinese, Indian, Thai, Filipino, Western food, Italian and a lot more. Core Functional Departments Marketing and Selling Department Sales and marketing has become one of the most vital functions of the hotel business and integral part of modern of hotel management. It includes packaging of selling, sales promotion,, advertising and public relations. The marketing divisions is charged with the responsibility of keeping the rooms in the hotel occupied at the right price and with the right mix of guests. Gilmarie Salise 3 Safety and Security Department The security of guests, employees, personal property and the hotel itself is an overriding concern for todays hoteliers. In the past, most security precautions concentrated on the prevention on thefts from guests and the hotel. However, today such violent crimes as murder and rape have become a problem for some hotels. Unfortunately, crime rates in most major cities are arising. Hence today security department also concentrate on these additional criminal activities too. Engineering and Maintenance Department This department provides on the day-to-day basis the utility services, electricity, hot water, steams, air conditioning and other services and is responsible for repair and maintenance of the equipment, furniture and fixtures in the hotel. Finance, Accounting and Control Department The finance and accounting department is responsible for keeping track of the many business transactions that occur in the hotel. Accounting department does the bookkeeping regarding financial matters in an appropriate description. Whereby the control department is concern with cost control guidelines by the way reducing in investment, reduction in operating cost, control of food service cost, control of beverage costs, labour cost control, etc. Administration Department This department is responsible for all the work with the administration, personnel, manpower, employees welfare, medical and health security. Scale, scope and diversity in a Hotel Industry The primary purpose of hotels is to provide travellers with shelter, food, refreshment, and similar services and goods, offering on a commercial basis things that are customarily furnished within households but unavailable to people on a journey away from home. Hotel today not only cater to the basic needs of the guest like food and shelter provide much more than that, like personalized services etc. Many more and more people are travelling not only for business reasons but for leisure as well. As a matter of fact, because of the massive increase on tourism economy, tourism continues to grow as political freedom, economic wherewithal and social equality spread across the whole world. There was a growth in international travel and thereby growth in hotel industry. Hotel development also involved diversification of hotel types. Most early hotels had been large urban luxury establishments, but newer variants quickly emerged. Resort hotels, designed to accommodate the rising tide of tourists, were built in panoramic rural landscapes far from the cities. Commercial hotels, more simply furnished and less expensive than the luxury variant, served the growing ranks of travelling salesmen and other commercial workers set in motion by the expanding economy. Railroad hotels were built at regular intervals along track lines to provide passengers and crews with places to eat and rest in the decades before the introduction of sleeping cars. Residential hotels, dedicated to the housing needs of families increasingly unable to afford private houses in expensive urban real estate markets, served as the prototypes for apartment buildings. Gilmarie Salise 4 Scale, scope and diversity in a Restaurant Industry The restaurant industry, on the other hand, covers fine dining specialty restaurants, fast food outlets, canteens, and food courts. Fine dining and specialty restaurants offer a wide variety of international cuisines. The restaurant originated in France dating back to 1765 when one A. Boulanger, a soup vendor, opened an establishment advertising restoratives, or restaurants, referring to the soups and broths available within. The institution took its name from the advertisement, and restaurant now denotes a public eating place in English, French, Dutch, Danish, Norwegian, Romanian, and many other languages, with some variations. In the Philippines, a new trend in the restaurant industry is rapidly gaining popularity, that is, eat-all-you-can buffets, which are offered at reasonable prices. A number of restaurants offer buffets with no leftovers at 50% off normal buffet prices. /Sources: http://dirp3.pids.gov.ph/ris/taps Based on my own country Philippines, although local entrepreneurs own most fine dining restaurants, an overwhelming number of fast food outlets are American franchises. These outlets, therefore, pose serious competition for local franchises. Particularly since tastes and preferences of consumers tend to favour international, especially, fast foods and restaurants. Finally, product differentiation exists in the industry. Established firms have brand identification and customer loyalties, which stem from past advertising and customer service. In the Philippines, tourism is one of the major industries that the WTTC noted as positioned at the epicentre of global travel and tourism growth and development. In 1997, tourism contributed 8.7% of the countrys GDP, generating 2.3 million jobs (or one in every nine nationwide), and accounting for some 10.5% of Philippine investments. According to the Department of Tourism, international arrivals in 1999 stood at 2.17 million, a slight increase from the previous years total of 2.15 million visitors. Despite the economic crisis suffered by its Asian markets, the Philippines foreign exchange receipts from tourism went up by 5.83% from $2.41 billion in 1998 to $2.55 billion in 1999. Moreover, the Philippines enjoyed the highest repeat visitors in Asia at 54.22 percent, indicating that the tourism sector can survive external threats and competition in the region. As tourism serves as the main market for hotel and restaurant services, increase in visitor traffic over the past ten years resulted in a corresponding boom in the hotel and restaurant industry. During the last decade, the hotel and restaurant industry has flourished even as it struggled to cope with difficult challenges. New hotels mushroomed in the capital while older hotels have done their best to spruce-up both their interiors and upgrade services. Likewise, the growth of the restaurant sub-sector, the number of players and the variety of services offered, has been notable during the period. /Sources: http://dirp3.pids.gov.ph/ris/taps Gilmarie Salise 5 People 1st The Academys role To identify, endorse and promote qualifications and learning opportunities which are delivered to National Skills Academy standards. This delivery may take place in universities, colleges of further education, employer businesses and dedicated hospitality schools. Its role is also to: Focus on the areas related to management and leadership, customer service and craft skills which are central to addressing the industry challenges Innovate and provide franchisable solutions Ensure that funding is available where ever to support excellence in hospitality training. People 1st is the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism Sector. The People 1st sector footprint is defined across 14 separate industries: hotels; restaurants; pubs, bars and nightclubs; contract food service providers; hospitality providers; membership clubs; events; gambling; travel services; tourist services; visitor attractions; youth hostels; holiday parks; and self-catering accommodation.  [1]   It is difficult to undertake a statistical analysis of the tourism and hospitality sector as the sector includes a number of different industries as defined by the Standard Industrial Classification (SIC) codes. In the main, statistical analysis is usually concentrated on tourism related industries, the most important of which are hotels and restaurants. Across the UK, People 1st industries generate an annual turnover of  £135 billion and employ 1.9 million in more than 180,000 establishments. According to People 1st, there are 1,585 vacancies in the core hospitality sector, with the largest number of vacancies for kitchen and catering assistants, bar staff, chefs and cooks. Nearly a fifth of hospitality and tourism firms have indicated that they have hard to fill vacancies, and 48% of the unfilled vacancies are attributed to a failure to find individuals with the appropriate skills. A third of employers have reported skills gaps. British Hospitality Management The British Hospitality Association has been representing the hotel, restaurant and catering industry for 100 years. The Association exists to ensure that the views of the British hospitality industry are represented in a forceful, coherent and co-ordinated way to government and policy makers in the UK and internationally, in order that its members businesses can flourish. The British Hospitality Association (BHA) was established in 1907 as the Incorporated Hotel Keepers Association. In 1910 it merged with a new and entirely separate organisation called Incorporated Association of Hotels and Restaurants, taking on the latters name. In 1926 it became the Hotel and Restaurant Association of Great Britain, then the British Hotels and Restaurants Association in 1948 and the (ungrammatical) British Hotels, Restaurants and Caterers Association after the merger with Caterers Association of Great Britain in 1971. It was re-named British Hospitality Association in 1992. Along the way, it lost some of its restaurant members when they broke away to form the Restaurant Association of Great Britain in 1967. Supported by some of the industrys top independent restaurateurs, such as Prue Leith and Robert Carrier, the RAGB later The Restaurant Association fought exclusively for the interests of restaurants but the cost of such activity and the need to present a united front to government encouraged the merger with the BHA in 2003. The Restaurant Association retains its own identity as a trading division of the BHA. For a more detailed history, please read the official centenary booklet Hospitality: A Portrait. The British Hospitality Association 1907 2007 which gives a fascinating insight into the UK hospitality industry over the course of the past one hundred years. /Sources: Google Assessment: The People 1st focuses on the sector skills council for the hospitality, leisure, travel and tourism sector. The tourism and hospitality sector includes a massive number of different industries as defined by the Standard Industrial Classification Code (SIC). The statistical analysis mostly concentrated on the hotels and restaurants industries. This association interact significantly on management and leadership, customer skills, job vacancies, innovate and franchisable solutions, and to make assurance that funding is available. Whereas, British Hospitality Management is an association that represents hotel, restaurants and catering industry. British Hospitality Industry are represented by this association to have a forceful, comprehensible, and combined way to UKs government policy makers and internationally, in order that it members businesses can prosper. Gilmarie Salise 7 These two different groups of professional bodies in the field of hospitality services are very important in order to have an organise and fruitful result in building businesses either on a hotel, restaurants, catering etc. The most significant aspect for any associations in hospitality industry is to work together and help with each other, exchanging ideas to give a most fascinating insight into UK industry and worldwide. Organisational Structure/Chart of Hotel Industry Organisational Structure of Hotel Industry Core Operational Department: Food and Beverage (F B) Department F B deals mainly with food and beverage allied activities. Different divisions are there in F B are Restaurants, Speciality Restaurants, Coffee Shop (24hrs), Bar, Banquets, Room Service etc. Apart from that they have Utility services (Cleaning) . Housekeeping Department The housekeeping Department is another important department in hospitality world. Housekeeping is responsible for cleaning the hotels guestrooms and public areas. This department has the largest staff, consisting of an assistant, room inspectors, room attendants, a house person crew, linen room attendants and personnel in charge of employee uniforms. They may have their own laundry and valet equipment may use it only for hotel linens and uniforms and send guest clothing to an outside service where can be handled with specialised equipment. Front Office Department The front office is the command post for the reservations, registering guests, take in charge of guest accounts (cashiering/payment), checking out guests. It is the front desk responsible to allocate their designated rooms, distribute their keys, send mails, emails or other information for guests. It is the also the most visible part of the front office area. Gilmarie Salise 8 Food Production Department Food production department handles with the preparation of food. Basically, it is their responsibility to prepare dishes or menus which are ordered by guest and afterward catered by the F B Department. They can prepare different kind of Cuisine like Chinese, Indian, Thai, Filipino, Western food, Italian and a lot more. Core Functional Departments Marketing and Selling Department Sales and marketing has become one of the most vital functions of the hotel business and integral part of modern of hotel management. It includes packaging of selling, sales promotion,, advertising and public relations. The marketing divisions is charged with the responsibility of keeping the rooms in the hotel occupied at the right price and with the right mix of guests. Safety and Security Department The security of guests, employees, personal property and the hotel itself is an overriding concern for todays hoteliers. In the past, most security precautions concentrated on the prevention on thefts from guests and the hotel. However, today such violent crimes as murder and rape have become a problem for some hotels. Unfortunately, crime rates in most major cities are arising. Hence today security department also concentrate on these additional criminal activities too. Engineering and Maintenance Department This department provides on the day-to-day basis the utility services, electricity, hot water, steams, air conditioning and other services and is responsible for repair and maintenance of the equipment, furniture and fixtures in the hotel. Finance, Accounting and Control Department The finance and accounting department is responsible for keeping track of the many business transactions that occur in the hotel. Accounting department does the bookkeeping regarding financial matters in an appropriate description. Whereby the control department is concern with cost control guidelines by the way reducing in investment, reduction in operating cost, control of food service cost, control of beverage costs, labour cost control, etc. Administration Department This department is responsible for all the work with the administration, personnel, manpower, employees welfare, medical and health security. Gilmarie Salise 9 Organisational Structure/Chart of a Restaurant Industry Organisational Structure of Restaurant Industry Chief Executive Director (CEO) is in charge of making all final decisions, concerning the hotels, running meetings and presentations, launching new hotels, and making the final decisions of the operation managers for individuals hotels. Operations Manager also known as operation directors oversee all other manager and report to the owners directly. It is the responsible of the restaurant operation manager to handle various aspects of the restaurants operation. They deal directly with customers and employees and are responsible for a diversity of duties that include financial record keeping and hiring, handling and firing employees. The duties and responsibilities of an operation manager is to generally managing the facility in which all the materials to be use in food preparation are being organised, serving and working properly and so with the employee resources as well. Store Manager a store manager could also be called as store general manager in which they usually at least one assistant manager working for them as well as various department managers and hourly employees. Store manager is responsible to communicate in some area managers department and get their assistance in improving store operation such as service in cleanliness. Kitchen Manager is responsible of overseeing the entire operation of the kitchen. The duties and responsibilities of a kitchen manager include supervising kitchen staff and make sure they are performing their duties very well. The kitchen manager must also make sure that the kitchen area meets health and safety requirements as well as food preparation. To ensure that all food is properly prepared and meet the standards set by the restaurant. Schedule Manager To avoid confusion in creating schedule for multiple employees, the schedule manager must be organised and it is advisable and very helpful to use a typical spreadsheet to easily simplify their work and spend less time in scheduling people and more time managing. Maintenance Manager a maintenance manager or facility manager is responsible for creating and maintaining all preventive maintenance programs to help keeps the restaurant running smoothly, such as maintaining kitchen equipment, lighting, point of sale system and the physical structure. Service Supervisor Beverage Manager it is the responsibility of the beverage manager to order, stocking, and managing all alcoholic beverages in the restaurant. In fact, this kind of position must have knowledge in different brands/kind of liquors and wines and can intelligibly explain and recommend selections to customers. Main Chefs The main duty of a chef is to prepare meals for guests according to the restaurant menu. Chefs are required to create recipes that are unique from other restaurants. Chefs should generally follow a specific recipe for each menu item; they should prepare to customise the dish to the guests requests. More duties include preparing daily menu, ordering supplies, and supervising kitchen staff. Gilmarie Salise 10 Dishwashers Most of the restaurants uses a machine dishwasher to store all the messed dishes, cups, glasses, cutleries, casseroles, etc. and be washed at one at a time. While small restaurants/business hire a dishwasher to wash manually all the dishes. Service Crews a service crew is a group of co-workers that labour as a team to complete tasks of an employer. Waiters and waitresses are also called as service crews. However, service crews are not only working in a fast food but they are also working in a banquet and convention services, military, transportation, installation, and maintenance situations. Gilmarie Salise 11 RESTAURANTS Operational: Food Safety Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer. Food safety is and remains a top ten concern for food manufacturers and other food businesses. But a series of major food poisoning outbreaks and contamination incidents is happened in different ways and in several times. In US, the Food and Drug Administration (FDA) was created to protect health by assuring the safety and security of the nations food supply, among many other things. All food facilities including restaurants must be registered with the FDA and must also give advance notice to the FDA on shipments of imported goods. Based on my own experience, I worked in a Chinese restaurant and this restaurant also offers take away either in delivery or collection. In every  £14 or more purchase it will be delivered for free. I had observed that not all days the restaurant is busy. As a matter of fact, most of the orders are takeaway. The restaurant seems busy only during weekends like Friday and Saturday. In fact, many are also ordering by phone and be delivered. The company must ensure to pass the health and safety regulations including SODEXHO training in which certificates will be given like Food and Hygiene Certificate. All employees must be aware on their own health concern that they are well-fitted enough to work in these kind of industry especially working in a restaurant. For those very sick people like Tuberculosis, they are not allowed or be part of these industry. Moreover, all utensils must be washed properly and make sure that is also being sterilised to ensure health and safety. Global sales of food additives were estimated at well in excess of USD25bn in value terms in 2007. Although the market is dominated by sectors such as flavours and hydrocolloids, recent growth has been most impressive in those additives most relevant to the prevailing trend towards lower-fat foods. In contrast, some sectors have been adversely affected by the effects of rising low-cost Chinese production, which has driven down market value in some instances. The Food Additives Market Global Trends Developments is a publication from Leatherhead Food International (now Leatherhead Food Research), which updates the previous edition published in 2005. The report identifies the major market forces influencing the global additives market, and presents a detailed analysis of trends in the market for 13 different additive categories. In addition to information on applications, market sizes and trends, and the leading companies in the industry, the report also discusses finished food trends impacting on additives and assesses future prospects for the industry. http://www.leatherheadfood.com Managerial: Security Security in enterprise computing system is not simply a matter of technology and cannot be addressed satisfactorily with hardware and software alone. It also a matter of managing people, establishing and enforcing strong (right and clear) policies, implementing procedures and strengthen security, and periodically checking the effectiveness of the security architecture and making necessary changes. To become a successful security manager, he or she must constantly educate himself or herself and his or her staff. Basically, when we talk about security it is generalised. Not only on computer or system security but accordingly on engineering, security on policies and regulations, security of the place and overall security. Authentication mechanisms are used to identify the identity of subject and thus ensu

The Changing Faith :: essays research papers

?The Changing Faith? The story, ?Young Goodman Brown?, by Nathaniel Hawthorne was in fact a very mysterious and pleasurable story to read. The main character, Goodman Brown, is faced to deal with the true colors of the town?s people and his own family as the devil described and showed to him. He then comes very confused and unconfident in his faith. Because of the meeting with the devil, Goodman Brown faces a change of faith in his family, the town?s people, and himself. Goodman Brown was a good man. He is a very known in the village of Salem. His wife, Faith is a very compelling and loving woman. His faith of his lovely wife then changes after he finds her pink ribbon hanging on a branch of a tree. By Brown then states, ?Faith!...look up to heaven, and resist the wicked one? (pg 238), proves that his Faith too was wick Goodman Brown believes that all the people in the town are good people. Brown?s faith in them shows great confidence, but it all changes after his meeting with the devil. In the woods Brown states that, ?My father never went into the woods in such an errand? (pg 233), verifying that he was the only one in his family that took that journey. He also states that his family was, a race of honest men and good Christians since the days of the martyrs? (pg 233). When Goodman Brown tells the devil that his family was good people, the devil stated that, ?I helped your grandfather, the constable, when he lashed the Quaker woman?it was I that b rought your father a pitch-pine knot, kindled at my own hearth, to set fire to an Indian village? (pg 233). This led Goodman Brown into a state of confusion and his faith was challenged. ?Where there is good there is always evil? (RH). Later as they walk, Brown sees his catechism teacher, but the devil shows him her true colors. By the woman stating that, ?... my broomstick hath strangely disappeared, stolen, as I suspect, by that unhanged witch, Goody Cory. And that, too, when I was anointed with the juice of smallage, and cinquefoil, and wolf?s bane? (pg 234), verified that she was a wicked witch. The devil also told him about the town people. For instance, the deacons who got drunk off the communion wine. While in the woods, Brown overheard two men, which appeared to be the deacon and minister of the church, talking about the unclean crimes that they have involved in.

History of American football Essay

Even though football is an American game its origins came from villages and schools in Europe for many centuries before America was even settled by Europeans. They played in the streets and oddly used a lemon as their ball. Soon many universities started creating their own teams and competing against each other. It took awhile, however, because it was a very rough and violent game so many colleges banned the game. Walter Camp is considered to be the â€Å"Father of American football†. He is widely considered to be the most important figure in the development of the game. When he was young, he excelled in sports like track, baseball, and soccer, and after enrolling at Yale in 1876, he earned varsity honors in every sport the school offered. Camp joined the Massasoit House conventions where rules were debated and changed. He proposed his first rule change at the first meeting he attended in 1878. His idea was for there to be a reduction from fifteen players to eleven. The motion was rejected at that time but later passed in 1880. The effect was to open up the game and emphasize speed over strength. Camp’s most famous change, the establishment of the line of scrimmage and the snap from center to quarterback, was also passed in 1880. Originally, the snap was executed with the foot of the center. Later changes made it possible to snap the ball with the hands, either through the air or by a direct hand-to-hand pass. Camp’s new scrimmage rules revolutionized the game, though not always as intended. Princeton, in particular, used scrimmage play to slow the game, making very slow progress towards the end zone during each down. Rather than increase scoring, which had been Camp’s original intent, the rule was exploited to maintain control of the ball for the entire game, resulting in slow, unexciting contests. At the 1882 rules meeting, Camp proposed that a team be required to advance the ball a minimum of five yards within three downs. These down-and-distance rules, combined with the establishment of the line of scrimmage, transformed the game from a variation of rugby or soccer into the distinct sport of American football Camp was central to several more significant rule changes that make the American football we know today. In 1881, the field was reduced in size to its modern dimensions of 120 by 53? yards. Several times in 1883, Camp changed the scoring rules, finally arriving at four points for a touchdown, two points for kicks after touchdowns, two points for safeties, and five for field goals. In 1887, game time was set at two halves of 45 minutes each. Also in 1887, two paid officials, a referee and an umpire, were required for each game. A year later, the rules were changed to allow tackling below the waist, and in 1889, the officials were given whistles and stopwatches.

Karl Marx and Veblen essays

Karl Marx and Veblen essays Karl Marxs Core Criticism of Capitalism Karl Marx was born in Trier in the German Rhineland in 1818 (Kemerling 2006). He earned a doctorate degree in Jena in 1841 where he wrote on materialism and atheism of Greek atomists. Later moving to Koln, he founded and edited a radical newspaper, entitled Rehinische Zeitung. His participation in forbidden political movements prevented him working as a journalist in Paris and Brussels to improve his living to support his growing family. Finally, he settled in London in 1849 and there lived in poverty, while studying and developing his economic and political thought and theories (Kemerling). From the start, Marx believed that reality has a material or economic, rather than abstract or idealistic, base (Kemerling 2006). He thought that philosophy itself should have practical use in order to change the world. He set forth his core economic analysis in his Economic and Political Manuscripts of 1844, which argued that the conditions of industrial societies would invariably separate or alienate workers from their own labor. He also opposed the lingering influence of religion over politics and suggested a revolutionary restructuring of European society. He explained his economic theories in his work, Das Capital, published in 1867-95, and Theory of Surplus Value, published in 1862. He and his colleague Friedrich Engles later together wrote the Communist Manifesto in 1848 aimed at precipitating social revolution. Communist Manifesto describes the class struggle between the proletariat and the bourgeoisie, explains the difference of Communism from other socialist movement s, contains a list of social reforms, and moves workers to unite and revote against existing regimes (Kemerling). Marxs historical materialism, his theory of history, holds that forms of society rise and fall as they proceed and then impede the development of human productive power (Woolf 2003) He s...

12 HUGE Job Interview Mistakes to Avoid

12 HUGE Job Interview Mistakes to Avoid We’ve talked a lot here about ways to put your best foot forward during an interview. You know to come prepared, to master those tough interview questions, to dress professionally, and to project confidence. But what about bad habits and off-putting behavior you might not realize sneak into these important interactions? Here’s a list of  mistakes  to read over before any interview- avoid the following and you’ll be well on your way to getting hired. 1.  You’re too nervousEven if you’re so nervous you could pee, try and keep your cool. Present yourself at your best and most confident, even if you have to fake it. And never ever say you’re nervous. Your interviewer won’t think you can handle the job if the interview has you that shaken up!2. All you can talk about is moneyJust like on a first few date with someone new, it’s not a good idea to harp on compensation. Salary negotiations are important, but can (and should) be do ne at the end of the interview process. Focus instead on figuring out whether you’re a good fit for the company and vice versa.3. You tell the interviewer about your weaknessesUnless they explicitly ask you the old â€Å"What’s your biggest weakness?† question or you’ve got a great story of overcoming and self-improvement, hold your tongue. Focus on your strengths instead.4.  You appear too desperateThe time for making demands comes later. Early on, you’re trying to show the company that you can give them what they need- not the other way around. Desperation often looks like weakness. And asking for too much too soon can make you seem high-maintenance.5. All you can talk about is the perksOkay, so they have a swimming pool in the lobby and Summer Fridays and an ice cream truck. Or a Cadillac insurance policy. Shut up about it. Your employer will think you’re only after the job for the benefits, not the work. You’ll get the perks whe n you get the job!6. You use negative keywordsStrike all words like â€Å"terrible,† â€Å"awful,† â€Å"no good,† â€Å"very bad,† etc. from your interview vocabulary. Don’t talk about how â€Å"horrible† your last job was, or even how much you â€Å"hate† the new season of True Detective. You’ll sound bitter, disloyal, and like someone who won’t be a lot of fun to be around.7. You use words that come off as dismissive or passive aggressiveThere’s no way to not feel like a person is concealing something when you ask her how she is and she says, â€Å"fine.† It’s vague at best, dismissive at worst, and just makes you look incapable of clear and honest communication. Come up with something better!8.  You accidentally swearJust don’t do it. Even if your interviewer does. There’s a time and a place for four-letter words and the one hour in which you’re trying to make your best fir st impression is not that time.9.  You apologize too much during the interviewNever use â€Å"sorry† as conversation filler or to try and sound more polite. It can make you seem passive, indecisive, or worse- passive aggressive- and you won’t project the confidence you need to get the job.10.  You reveal too many personal mattersConsider â€Å"divorce,† â€Å"pregnant,† â€Å"sick,† and other personal life issue words forbidden for the interview. Don’t give your interviewer any reason to question your job performance.11.  You  use too many filler keywordsFiller words like â€Å"actually† and â€Å"just† are often conversational tics that don’t communicate much. â€Å"Actually† can also seem quite alienating when used to correct something the interviewer said. Focus instead on speaking clearly and concisely and communicating precisely what you mean to say.12.  You asked about the vacation packagesAsking a bout time off  and vacation packages at your interview makes it look like you can’t wait to max out your sick days and miss as much work as you can get away with. Save these important questions for the follow-up interviews or your HR rep.

Shinto Essay Example | Topics and Well Written Essays - 1500 words

Shinto - Essay Example 1. Koshitsu Shinto, or the Shinto of the Imperial House, which includes the rituals performed by the Emperor. Until 1945 the Emperor was considered to be the descendant of Amaterasu, the most worshipped Shinto deity. Nowadays he is referred to as the "symbol of the state and of the unity of the people" in Japanese Constitution. Shoten and Nai-Shoten, the male and female clergy help the Emperor to perform the rituals. The most important ritual is Niinamesai, the offering the first fruits from the harvest to the deities. 2. Jinja Shinto, or Shrine Shinto. The most widespread form of Shinto in Japan. Until 1945 the followers of Shrine Shinto worshipped the emperor as a living god. This form of Shinto puts the emphasis on the importance of the shrines. Shinto is one of the most tolerant religions worldwide. Nowadays it has the elements of Buddhism, and of some other religions. Shinto accepts the elements of other religions, and Shintoists are usually very tolerable forwards the beliefs that are different from the ones they hold What is peculiar about Shinto is that while it has been a main Japanese religion for thousands of years, it has always shared is cultural and spiritual role with other religious movements, like Buddhism and Confucianism. Some researchers eliminate the four phases of the historical development of Shinto: Before the arrival of other religions in Japan Shinto and other religions together in Japan The Meiji reinterpretation of Shinto in the 19th century Shinto after World War II (Religion and Ethics, Shinto) Scott Littleton, the author of the comprehensive guide towards Shintoism, states that the Shintoistic iconographic evidence appears when the more complex Yayoi culture arrives (300BCE - 300CE) (2002). It is reported that before the 6th century CE there was "no formal Shinto religion, but many local cults that are nowadays grouped under the Shinto" (Religion and Ethics, Shinto). The ancient beliefs and customs were first written in the Kojiki [records of ancient matters], which were prepared under the imperial order and completed in 712 AD. (Reader, 1998) At that times Shinto was different from the religion we know nowadays. From the scientific point of view, the sets of beliefs that existed among different tribes that inhabited the territory of contemporary Japan cannot be referred to as "religion". In the minds of the ancient Japanese their beliefs were just a part of the world that surrounded them. Their beliefs were secularized, and used in their day-to day existence. The ancient Japanese developed Shinto to explain the world they saw around. Lots of natural phenomena were incomprehensible for people who lived at those times, thus they had to invent explanations. It's well known that the things people don't understand scare them the most. Like all the other ancient belief systems, Shinto was developed to help ancient people cope with their

Successful Knowledge Worker Teams-Sheila Coursework

Successful Knowledge Worker Teams-Sheila - Coursework Example People and organizations adopt the Six Cs of Global Collaboration to enable them ensure they work together with their partners in different parts of the world. The three key factors of success for the globally distributed worker teams that I will illustrate are convergence, coordination, and communication. The goals and directives are maintained to be the same for all workers through convergence. A coordinated team ensures teamwork is organized as the team is kept up-to-date by communication. This paper will highlight convergence, coordination and communication as key elements that contribute to the success of knowledge worker teams. The ability of every team member to keep a clear purpose and shared priorities is what is considered in this case. Convergence is among the factors that are considered as the key elements that contribute to the success of knowledge worker teams distributed around the world. There are various reasons why one would be persuaded to ensure his or her team is convergent. The first reason is the fact that clear purpose among the team players is ensured through convergence. The objectives of each member involved in the team are usually directed to one clear goal same as that of the team. Every team leader wants to see his or her team working on one main objective of the team (Cochrane, 2014). Lack of deviation from the goal of the team puts the workers focused towards good performance. Therefore, every team leadership advocates for convergence of the relevant stakeholders of the team. Another main reason why convergence is critical for the success of knowledge worker teams is the fact that when the team is converged it will have shared set of priorities among the members of the team. It is important to have similar priorities as a team since the destructions that cause delayed performance can be avoided (De Felice, 2013). For example,