Marketing Paper Research Example | Topics and Well Written Essays - 750 words

Marketing - Research Paper Example The marketing decides about what to produce and where to position and sell the product – which market segment to cater or how to differentiate the product from competition. Correct identification of all these tasks in proper direction is of paramount importance that eventually makes the organization thrive with ever increasing sales. It will be most appropriate to explore how the marketing function can turn the tides in company’s favor so that the company is put on high trajectory of growth with thumping profits. Smith (2011) argues that some airlines increase their costs by 25 percent just to get additional 5 percent of the market. It just does not make sense if profitability is one of the goals. Southwest airlines continued with a strategy of low pricing for over 4 decades albeit with a focus on target market and that concept always stayed with the company. In a short distance travel, Southwest Airlines identified the customer needs as flexible and efficient travel, l esser time in boarding, timely service and of course, the affordable price. Southwest Airlines met with these needs of its customers by removing meals, no preselecting of seat, no first class travel, no booking through agent. In short, it was a selection between satisfying every customer at high cost or satisfying a vast majority at low cost and the Southwest Airlines smartly decided to choose the latter. Southwest continues with this philosophy even today. It operates with efficiency and without any extra frills when compared with competitors. At low cost, it still makes profit and continues to grow. The Starbucks Coffee Company is one of the fastest growing organization and worth mentioning for its prudent marketing strategies; especially, small businesses can learn a lot from the company. Starting with just one store about 30 years ago, currently the company owns thousands of outlets in the US and abroad with the total revenue exceeding $4 billion. Starbucks does not put ad in ne wspapers or a billboard or a poster. They focus on product quality providing delicious taste and aroma. Customer satisfaction has been their main guiding principle and in keeping with that the company has added more flavors in their serving, high speed wire-less internet capability in their outlets and pleasant environment. Their product and services speak for themselves through word-of-mouth publicity discarding any need for a high-level ad campaign. Apple Inc. is a classic case of innovation and product development that firmly establishes the company as most sought after in the market place so far its products are concerned. Apple came out with iPod, iTunes, iPhone and then the App Store. The iPod found the gap in MP3 player market and promptly filled the gap to grab over 70 percent market share; that is unprecedented in the history. In the field of tablet computer, iPad’s market share is over 50 percent – much ahead of its nearest rival Samsung who is languishing at meager 18 percent market share. In smart phone market, iPhone’s market share has risen by 10 percentage points to touch

Effective Team and Performance Management Essay - 5

Effective Team and Performance Management - Essay Example 362). Therefore, an organization must always look for ways of bringing together all the departments to ensure that the specific goals and objectives are achieved. According to Furnham et al, (1993, p. 245-257), in an organization setting, the sources of conflict are varied. Many conflicts are related to psychological factors such as wrong attitudes towards accomplishing given tasks. Some members will normally not co-operate in various areas of an organization due to psychological factors that they pose. Some members may also have emotional problems which will be expressed at most times while the employees are working together. For example, some may show signs of ranging temper, some resentment while others become indifferent during moments of team work. They may not be able to bring forth their ideas with ease, hindering team work. There are also several behavioral practices that work contrary to team work (Kaplan & Miller 1987, p. 346-360). For example, some members may withdraw fro m the team, others choosing to choose the team members that they would want to work with. This will obviously hinder cooperation in the organization. Leadership plays a key role in the achievement of team work within the corporate world. A leader is any individual who is able to influence the employees towards a specific direction. Leadership may come from any level or department within an organizations setting (Kaplan & Miller 1987, p. 346-360). It is important that appropriate leadership is given, so that all the employees move towards the same direction. In this report, I reflect on various activities that have we have undertaken as a group, in the bid to learn more on the topic of team work. I use the tasks to understand how well team work can be accomplished within an organization. The outcomes of the teamwork within our group indicate the issues that surround cooperation and cohesion within the organizations. Reflection of various the tasks undertaken During our class work, we were called upon to take various tasks as groups. They would either be seminar activities or weekly activities. One of these activities included the egg flying contest. In this case, I and other team members were called upon to use all the resources that were available to ensure that an egg would not breaking after being dropped from a height of 2 meters. Several resources were availed to us, which included: six straws, one balloon, three elastic buds six cotton buds, and four papers; each one and a half centimeters. The task ahead was to be able to put our minds together and see how the materials available to us were of use. The team members had to use the resources ahead of them with a lot of care. The resources were limited, yet the given task had to be accomplished. There was need for the team to give way for a leader, one who everybody would listen to and who would give direction on how exactly to use the materials to accomplish the task ahead. In such a moment, most members f eared to fail, they wanted to be correct and perform the task to success. Therefore, a strong leader, one who would take into considerate the task ahead was needed. Our next exercise involved investigation of Cambridge crime. In this case, the team was supposed to investigate a crime scene that had happened in the nearby location. The accurate information in such a scenario was of great

Sir Richard Rogers Lloyds Building Essay Example | Topics and Well Written Essays - 2500 words

Sir Richard Rogers Lloyds Building - Essay Example This building, started in 1979 but not completed until 1984, is a complex combination of both Modern and Postmodern ideals that manages to evade allowing either framework to dominate. A basic description of the building indicates a tall structure with the unusual feature of having its service features exposed to the exterior and utilized as a decorative element. This follows the Modernist movement in its focus on the mechanical elements of the structure while it also reflects the postmodern element of everything being in a constant state of flux. The building was originally designed to serve as the corporate headquarters of a large insurance firm and is erected in the center of London’s financial district. This context illustrates the importance of its design as a means of reflecting the higher monetary, capitalistic values of the community and thus much in line with the Modernist ideals of the era. However, the building was also required to be highly flexible to be able to ac commodate perhaps as yet unknown technologies and to adapt to often changing uses, thus reinforcing the concepts of Postmodernism. As the following investigation will prove, though, the building itself, in its focus on mechanics and materials, falls more within the realm of the Modernist movement while its means of addressing the concerns of the times and the context incorporates the values and ideas of Postmodernism. The concepts of the Modern approach focus upon the assumption that everything can be classified into specific categories and definitions. â€Å"Modernity is a project, and not only a period, and it is, or was, a project of control, the rational mastery over nature, the planning, designing and plotting which led to planomania and technocracy† (Beilharz, 2001: 6). Emerging as a product and reaction to an increasingly mechanized world in which standardization seemed inevitable; the basic

Persuasion eassy about torture Essay Example | Topics and Well Written Essays - 250 words

Persuasion eassy about torture - Essay Example In such a way, choosing to torture someone just in the hopes that such an inhuman process would provide the needed information would open up Pandora’s box with regards to the lengths that our society might then be willing to go to in order to pursue it’s ends. Not only is this unethical, it represents an affront to the many hundreds of thousands of individuals who have died to ensure that the United States remains free and provides a stark level of contrast to the many despotic regimes that exist elsewhere throughout the world. Although the temptation may be strong to bend the rules and engage in what would otherwise be considered dehumanizing and inhumane treatment of others, these are not the principles that we should want to bequeath to our children and grandchildren. A far worse fate than losing lives to terrorism would be spitting upon all of the lives of the fallen who have died to ensure that this country remained a liberal and free democracy that did not engage in such inhumane treatment of

Effective pain relief in postoperative patients Essay Example for Free

Effective pain relief in postoperative patients Essay Pain is physiological mechanism and a means of the body alert the person about either currently present or impending damage to it. It can be defined as the â€Å"unpleasant sensory and emotional experience associated with actual or potential damage† (Gelinas, 2004). Consequently, the words discomfort has also been used interchangeably with pain in the past and can be defined as a â€Å"negative affective and/or physical state subject to variation in magnitude in response to internal or environmental conditions† (Gelinas, 2004). Pain is a very important component in care of the surgical patients, both preoperative and post operative. Surgery itself afflicts large amounts of trauma on the patient. The pain that the patient has to incur afterwards adds his anxiety levels and stresses the body. Lack of or inadequate amounts of pain management by the staff, impacts the patients healing process. Their mobility and in the long terms their duration of hospital stay is also affected. It is important that, for optimal patients health management and care, a means tool must be available to measure the patients pain assessment and relief requirement through pharmacological and non pharmacological means. Little research has been done to properly assess and document the prevalence of pain and its management protocols in post operative patients. The pain scoring systems are available to attempt to quantify pain and manage it accordingly. These subjective ones include the categorical rating scales (CRS) in which patient rates pain from â€Å"No† to mild moderate or severe. Another one is the â€Å"Visual Analog score (VAS) where the individual scores are placed on a 10-cm line where the left anchor point is labeled â€Å"no Pain† and the right anchor point is labeled â€Å"worst possible pain†. Since every patient has a varying threshold for pain, and requires varying levels of drugs, to over come the pain, it is better for there to be both a subjective indicator for pain as well as an objective one, that is to say, that the nurses an also assess how much pain the patient is in, by using a tool she is provided with. Cardiac surgery is a major thoracic surgery and patients post operatively require lot analgesics to manage pain so that their morbidities associated with pain (like pain in breathing, walking etc) can be eliminated. Usually morphine is used for the purpose of pain relief but there are indications that Fentanyl can perform a similar relief without much of the side effects associated. There needs to be some focus into this theory. This can be achieved by placing 2 similar populations of adult cardiac patients who have just undergone cardiothoracic surgery on morphine or Fentanyl. As is the standard procedure nowadays, quality indicators, both subjective and objective can be used. The VAS pain scoring card can be provided to the patients for them to record the different levels of pain that they feel. The nurses would be provided with indictors to record objective findings which can indicate pain. â€Å"These can be physiological and behavioral indicators. The physiological indicators can be clustered into cardiovascular, respiratory and cerebral responses† (Gelinas, 2004). Pain associated responses would include tachypnea in respiratory, tachycardia and increased blood pressure in cardiac and raised ICP in cerebral responses. After assessment of the pain levels with the quality indicators, the pain management drugs will be administered and later the subjective and objective pain assessment will be repeated to see which drugs effects were greater and lasted longer. A study conducted by Celine Gelinas on critically ill incubated patients, to find out what are the protocols and tools used to assess pain management are and if the patients were being given effective relief. He used subjective as well as objective tools. The results revealed that physicians placed no role in documenting pain in patients. Most of the reporting was done by nurses and the patients. It was also noticed that nurse’s assessment of pain was much less than that reported by the patients themselves. The research concluded that the documentation overall about the pain and its management was incomplete in general with little attention being given. The research also noted that even after being notified about the pain, its effective management only took place 60 percent of the time. (Gelinas, 2004). In and interventional study conducted by Francoise Bardiau in 2003, the quality indicators e. g. VAS were introduced in the surgical and anesthesia department. After a survey of assessment of knowledge of nurses, VAS to assess pain was the nurses worked to improve pain management. After further surveys, it was noted that initiation of programs to setting of quality indicators improves the overall pain management system. (Bardiau, F. , M, 2003) Idvall E tested a 5 point scale to measure the effects of quality indicator maintain pain relief measurements. â€Å"The results suggest initial support for the new instrument as a measure of strategic and clinical quality indicators in postoperative pain management, but it must be further refined, tested and evaluated†. Idvall E 2002) a multidisciplinary program development was introduced based on evidence based medicine to focus on construction of proper management protocols to implement clinician as well as patient based pain relief programs â€Å"The results suggest that addressing pain management through a variety of strategies targeted at the level of the institution, the clinician, and the patient may lead to desired changes in practice and better outcomes for patients. .† Bedard, D (2006). A survey conducted on post operative cardiac ICU patients, about their pain experiences revealed that despite the pain management regimes in place nowadays, the pain frequencies, and intensities were the same as they were more than a decade ago. Pain management is a vital component of patient care. Quality of pain management can only be assessed through proper indicators. These can be multimodal. The patient populations on which these indicators can be applied are preoperative and postoperative patients. Post operative cardiac patients under nursing care can benefit well from implementation of quality indicators such as VAS. In the nursing profession subjective scoring by the patients themselves enables the nurses to manage the pain properly. This will lead to quicker recovery by the patients and earlier discharge. In the long term this means leads financial implications on the patients due to reduced hospital stay. Also nursing work load gets reduced as the patient tern over is increased. The healthcare cost gets reduced. A Post operative pain management (POP) project was conducted in 2003. A nationwide survey was done to see the implementation of quality improvement projects in the field of pain management, it was noted that more than 70% of the hospitals were reportedly satisfied with the implementations and the outcomes of the quality improvement programs. Based on the analysis, it is noted that on the positive side, proper implementations of the quality indicators and improvement programs in the healthcare system and especially in the ICU and surgical wards, the patients stay can become quite comfortable. The stay can be reduced and the cost of healthcare to the system, the insurance companies, and the patient themselves can be reduced. In the other hand we can clearly see that by using the indicators we in effect are placing more workload on the nurses. If the subjective VAS and the objective physiological changes in the patient has to be monitored regularly just to assess the pain levels, a lot of quality time will be wasted. This time could have been used to tend to more critical patients. Now the question arises if it is worth the effect to implement the QI programs. The answer would lie in Force field analysis and the Lewin’s theory. If the benefits out way the set backs, we can implement the system. The idealistic thing would be that we assess the pain management needs of each department of the health care system and implement the QIs in the ones in which the implementation benefits out way the costs.

Jobless Essay Example for Free

Jobless Essay Millions of workers have lost their jobs due to downsizing. At the same time, many organizations are complaining that they cannot find qualified people to fill vacancies. How do you explain this apparent contradiction? A recent news came out dated June 6, 2013 by Reuters that Philippines jobless rate stood at 7. 5% in April, the highest in three (3) years according to the National Statistics Office (NSO). Philippines is said to be the Southeast Asian country with the highest rate of unemployment even the fastest growing economy a jobless growth indeed. Downsizing strategy is common nowadays in business sectors and firms. This is to improve the financial performance of the firms by reducing the cost they invested in human resources, increase productivity to whom that is left and increase the speed of decision-making by reducing the layers of management and becoming closer to the customers. A lot of workers were affected due to downsizing. Moreover, not to affect the overall performance of the business, workers that is left must be the best ones. These are the people that are capable in doing the job, not only to fill the vacancies but have contributed well enough to the business, functioned well or even exceeded the job expectations from them. Working experience and educational background helps this people to be more competitive compared to others. This, I termed as the qualified people. They are the effective ones. Business sectors are keeping them. These people are their aces. They are the organizations apple of the eyes. That is why they are hard to find. Few are considered qualified people. Millions of people maybe looking for jobs but are not qualified. It is because these people, considering the poverty growth in the population, they work practically for money. Self-improvement may only be a secondary reason which includes behavior towards work, leadership skills, quality work and the like. On the other hand, qualified people prioritize self-improvement, and, in turn, money comes naturally.

The History Of Italian Cuisine History Essay

The History Of Italian Cuisine History Essay The ingredients and dishes vary from region to region. There are significant regional dishes that have become both national and regional. Cheese and wine are also form a major part of the cuisine, serving different purpose both regionally and nationally. Coffee, and more specifically espresso, has become important to the cultural cuisine of Italy. The famous italian dessert Tiramisu is a coffee flavoured dessert. Italian cuisine has evolved extensively over the centuries. This is a very astonoshing fact that the country called Italy today was not officially formed until the 19th century, thus the Italian cuisine can claim its roots going back to 4th century BC. Italian cuisine is a result of various influences throughout the centuries, which include- neighbor regions, conquerors, high-profile chefs, and political upheavals led to the formation of, a concrete cuisine today known as one of the premiere cuisines in the world called the Italian cuisine. The Romans of the early ages did not appreciate high quality ingredients. Thus they employed the best bakers from Greek to produce their breads, imported pecorini from Sicily as the Sicilians were considered as the best cheese makers. They were also known as being excellent rearer of goats for butchering and gardening of artichokes and leeks. In the medieval ages the Muslims invaded Sicily during the 9th century, what is known today as Northern Europe was attacked by Viking raiders. Sicily had already attained a lot of the culinary traditions from the culinary traditions of Rome and Athens, the highly civilized culture combined with the Sicilian cuisine to bring the first real Italian cuisine. The Arabs introduced spinach,almonds and rice. The Romans were considered to be the masters of preservation techniques which were a necessity as refrigeration had not been invented. The two types of preservation were either chemical or physical. Meats and fish would be smoked, dried or kept on ice.Brine and salt were used to preserve items like pickles,herring and to cure pork meat. Root vegetables were also preserved in brine after they had been parboiled. Other items which were used to preserve foods included oil and vinegar for immersing animal proteins in their own congealed, rendered fat. Liquor, honey and sugar were used for the preservation of fruits. The northern regions of Italy started to show a mix of German and Roman culture while the southern portion reflected the influences of Arab culture as the Arabs controlled much of the Mediterranean trade routes, as such much of the Mediterranean cuisine has been as a result of Arab trade. During the 16th century the macaroni was cooked in a capon stock which was flavoured with saffron, showing the Arab influence on the Italian cuisine. The early modern era of Italian Cuisine was affected by the courts of Florence, Rome, Venice and Ferrara which were integral factors which led to the creation of the fine cooking in Italy. Italian cuisine took a great diversification in the modern age, what was known as Italy today was governed by France, Spain and Austria during the 18th century. In the beginning of the 18th century that the culinary books of Italy began to show the real regioanalism of Italian cuisine in order for Italian chefs to better show the pride of their regions instead of the high cuisine of France, Spain and Austria . As the century progressed the cuisine increased in size, popularity and frequency, During 18th century peasants lived on a diet which consisted of heavy foods. Taken more as a step toward the high cuisine of the Italy which was more refined and delicate, this diet gave the peasants their own identity.Many peasants had to survive by eating rotten foods and moldy breads to survive. REGIONAL CUISINES OF ITALY. Each region of Italy has their own proud specialties, not primarily at regional level only, but even at provincial level. These regional differences come from the influence of a bordering country (such as France or Austria), close proximity to the sea or mountains. Italian cuisine is not only highly regional, but is also distinguished by being very seasonal with high priority placed on the use of fresh, season. IMPORTANT FOOD INGREDIENTS Rice is a popular ingredient in often used in soups as well as risotto. Cheese is a popular course with rabiola or gorgonzala being particularly important (the vast plains of central and southern Lombardy allowing for intensive cattle-raising). Butter is a popular ingredient over oil, and cream in generous amounts COURSES IN ITALIAN CUISINE Aperitivo APPERTIF usually enjoyed as an appetizer before a large meal. Popular drinks include Campari, Cinzano and Vermouth are served to stimulate the appetite. Antipasto Literally means before (the) meal, hot or cold appetizers are served before the pasta dish. In italy patsa is considered to be the main dish an antipasto as the name suggest means before the pasta dish. Primo It is the first course, which usually consists of a lot of hot dish like pasta, risotto,gnocchi, polenta and soup. Secondo The second course, consist of the main dish, which usually comprises of fish or meat. Traditionally veal, pork and chicken are the most commonly used meat, at least in the North, though beef has become more popular now. Games are very popular, particularly in Tuscany. Contorno It is a side dish, whixh basically assist the main dish, it may consist of a salad or cooked vegetables. A traditional menu features salad along with the main course. Mashed potatoes, grilled eggplant and tomatoes are also served. Formaggio e frutta These course comprise of cheese and fruits. Dolce It refers to dessert, where delicacies such as cakes and cookies are served. Caffà ¨ It is the second last course where a cup of a hot black coffee or espresso coffee is served. Digestivo Its the last course where digestives are served for smooth digestion of food, the italians serve liquors/liqueurs such as grappa, amarro and limenello. These course if sometimes referred to as ammazzcaffe literally meaning(coffee killer) IMPORTANT ITALAIN FOOD HABITS. The italians are said to be the masters of delicacies and producing dishes with simplicity and great nutritional value and natural taste of the ingredient is maintain at all the times. They are said the founders of cheese, and all their delicacies uses cheese somehow or the other. Italians are said to be very health conscious and believe in natural herbal food, thus we found a great dominance of medicinal herbs such as rosemary, thyme, celery etc used prominently in almost all their dish. Another characteristic feature of these cuisine is the use of olive oil which is very safe for the health and olive is found in abundance over here thus we find extensive use of olive oil in Italian cuisne. Italian cuisine impact on the world. Italian cuisine is the birthplace of various delicacies which are now famous and in great demand all over the world. The famous PIZZA which people all over the ion which comes world enjoy originated first in Italy where people just love to play with dough and master various types of bread preparation. Foccacia the famous Italian bread along with pita bread is in great demand by people all over Another gift to the world cookery by Italy is what we all know as PASTA today, Almost every house in Italy produces its own pasta and has secret recipes for it, each style and ingredients used differ from other, the dishes made from durham wheat is famous and has affected the diet of people all over the world. Rissotto is another preparation which comes to our mind when we talk of Italian cuisine, the famous arborio rice which is high in starch content is a staple diet of Italians and enjoyed by people all over the world. The culinary history of Italy is incomplete until we talk about cheese, Italians are produced over here. Thus Italian cuisine which has originated over the centuries has now constituted to form an integral part of world cuisine with the fact that its food habits and ingredients are accepted by people all over the world be it cheese, wine, pasta or pizza. SPANISH CUISINE. The country of Spain is surrounded by sea contributes nicely to the world and consists of a variety of dishes which differ according to, culture and climate. It is heavily influenced by seafood available from the seas and ocean that surround the country, the extensive history of Spain with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors. There are two major diets in the Spanish peninsula. One was found in the northwest part of the peninsula, where more animal fats that correspond to the villages in the north are used extensively. The other could be considered the successor of the Mediterranean diet and was found in the Iberian part of the peninsula. Foods found in historical monuments and sites include diverse types of legumes,onions and garlic.The olive which was introduced by the Spanish has become an integral part of Spanish cuisine. The other major components of a Spanish meal are tomatoes, potatoes and peppers all of which were introduced by the Americans after the Spanish colonialization. In the early era of Spanish cuisine , cabbages were well known and appreciated, and considered a panacea for various aliments. Other popular vegetables of that time were thistle such as artichokes and onions. In Spain the hams of Pomeipolis had great taste and a quality and a class that suits the rich aristocrats. The export of pork products served the basis of a strong local economy. In certain areas of spain lentils were consumed, because of the fact that they formed a staple food for the army and because they were easy to preserve and transport. The famous Fava Beans were known from antiquity and were considered sacred by the Spanish. Mushrooms were common and popular in the northern part of the country. Spain being a mediterranean country is very rich in citrus fruits and the Spanish people have mastered the science of grafting. Viticulture which already was practiced by the Romans was modifies and used in a better way by the Spanish, but it were the Greeks who extended the Vine across theMediterranean countries. During the second era the wealthy people used to dine while lying on a couch (a custom acquired from the Greeks) and using their hands, because fork were not used for eating. Tableclothes were introduced in the 1st century. Knives were known, but not particularly needed at table because the dishes were cut up by slaves into bit slice pieces. The Spanish mode of flavoring and cooking in past is quite distinct from what is found in modern times. IMPORTANT AND FAMOUS SPANISH DELICAICIES Arroz ala Cubana Arroz con Leche(rice pudding) Calameres(Fried squid) Cocido(a chickpea and meat stew of sorts) Chorizo(spicy sausage) Chuletillas(grilled chops of milk fed lamb) Gazpacillaho(cold bread and tomato soup) Fabada Asturiana(bean stew) Jamon Serrano(cured ham) Paella(saffron rice) Everyone doesnt agrees with the fact that there is one common definition for Spanish cuisine. Some typically assume that Spanish dishes (paella, serrano ham, etc) are consumed outside of Spain, while the regions which comprising of the Basque Country share dishes which are non-existent. It is quiet obvious that Spanish cuisine is the food eaten in Spain, but there are equally well-defined Basque and Catalan cuisines which offer significant differences with the cuisine of Spain. SPAIN CONTRIBUTION TO WORLD Spanish food is in great demand by people all over the world, their food habits with use of olive oil, citrus fruits has fascinated people all over the world, various varieties of arroz produced over here has affected the diet of people all over the world. The famous Gazpacho soup a cold soup is famous all over the world, spain is considered as the best producers of sausages, hams and salamis, which have affected cuisines all over the world. The famous hot dog which people all over enjoy is a result of the sausages produced in spain, moreover spain gift to the world are wines being a Mediterranean county citrus fruits grow extensively and various varieties of grapes are found producing the best wines, thus Spanish cuisine uses loads of wine and citrus fruits and vegetables.