Smoking and Youth Essay Example | Topics and Well Written Essays - 750 words

Smoking and Youth - Essay Example This paper will provide the factors leading to excessive smoking addiction during adolescence, and various approaches that will help diminish this obsession. Adolescence is attracted to smoking owing to various factors.  Ã‚  One of the most prominent reasons why people start smoking at a very young age is the influence of their friends. In other words, peer pressure is the number one cause why teens would smoke.   Secondly, when a child grows up in an environment surrounded by smokers like if a father, uncle, aunt or cousins, smoke, chances of smoking is higher because smoking will appear as a normal activity to him.     In addition, youth today is exposed to television, beauty magazines where they see beautiful images of their favorite celebrities and models smoking, as a result, giving them the impression that it is something advisable, and enhances ones personality. However, once an individual starts tobacco consumption their reasons for smoking keep changing. It is a fact that once a child initiates smoking it becomes an addiction and it is not possible to quit that easily. When asked, the reason youth gave for smoking was either boredom or to relieve stress. Anxiety and stress is related to low self-esteem. Hence, one can say that low- self-respect could be one of the major reasons why youth smoke. Likewise, depression in youth is another important issue that should be considered when it comes to smoking, depressive symptoms seems evident in divorced parents or increased abusive behavior towards the child. In such circumstances, a child would be more inclined to smoking cigarettes to hide the pain and trauma. Hence, research shows the most important factors associated with under- age tobacco consumption is peer pressure, family environment that includes parents and siblings and most importantly low self-esteem.  Studies show that â€Å"each day, between 82,000 and 99,000 young people around the world start smoking†

Leadership Motivation and Performance Essay Example | Topics and Well Written Essays - 500 words

Leadership Motivation and Performance - Essay Example Teachers also encourage students to improve their class and exam performances. Encouragement acts as a positive feedback for students that makes them repeat their performances in order to meet their teacher’s expectations. Encouragement motivates students to excel in their educational careers by showing good grades. Here, one point that is worth mentioning is that teachers should always have strong set of perceptions so that that can use their thinking abilities to design task-oriented and easy to understand learning methodologies for students. They should use their perceptual skills to identify hidden potential of students and use them to refine their learning abilities. Moreover, they should have a variety of strong attributes that can inspire their students and eventually improve their personality traits. Teachers can definitely become more effective by becoming more aware of these processes. They can use their cognitive and perceptual sets to solve their students’ learning difficulties, as well as to formulate new learning strategies for them. Similarly, they can use their level of performance expectations to change their teaching strategies accordingly and bring the desired improvement in their students’ performances. Moreover, they can also use their personal attributes, such as, creative and innovative thinking, openness, commitment, integrity, visionary outlook, and dedication to improve their teaching style and eventually bring improvement in students’ class and exam performances. â€Å"Teachers must be the perfect role models of honesty and integrity† (Slick, 2011). Students go to schools for learning and personality development. They not only learn things from their syllabus but also from their teachers who are their actual mentors. When teachers w ill have a strong and influencing personality, students will definitely like that and will try to adopt as much personality traits of their teachers as they can. Therefore, perceptual set,

Salmonella in USA Essay Example for Free

Salmonella in USA Essay I want to educate the public, farmers and individuals that are at risk of contracting this deadly disease called Salmonella. At risk individuals such as the elderly, infants, and those with impaired immune systems are more prone to getting a severe illness such as salmonella. Objective and Goal The objective is to educate the general public, farmers, and consumers of grocery stores, owners of grocery stores, consumers of restaurants, owners of the restaurants, cooks, chefs, food handlers, and educational institutions about the health risks of the bacteria disease Salmonella. My goal for this public educational plan is that the public take the information and learn from it and take the precautions to avoid salmonella. Salmonella disease it’s transmitted to humans by contaminated food of animal origin or water. Salmonella disease affects the entire human population but the people at more risk are children because their immune systems are immature and the elder’s because their immune system are declining also people with immunocompromised diseases. People who leave in poor conditions are also in risk of contracting salmonella. After 12 to 72 hours of infection common symptoms of salmonella are fever, abdominal cramps and diarrhea; usually the illness lasts 4 to 7 days. However in some cases the diarrhea may be so severe that the patient needs to be hospitalized if the person it’s not hospitalized it can lead to death. (CDC) Historical Outbreaks Spanish- American war (1898) in all, 20,738 recruits contracted the disease  82% of all sick soldiers, 1590 died. A significant number of these deaths actually occurred at training area in the southeastern United States. (History of typhoid fever (salmonella)) South African war (1899-1902) outbreak in British camps- British troops lost 13,000 men to salmonella the outbreak was due to unsanitary towns and farms throughout Africa. (History of typhoid fever (salmonella)). In the early 1900’s in New York Mary Mallon was the first famous carrier of typhoid fever in the U.S. Mary Mallon was a chronic carrier of salmonella; she was hired as a cook at several private homes, she work for 7 different families 22 cases of salmonella where reported and one death. (History of typhoid fever (salmonella)) These early outbreaks can be attributed to unsanitary living conditions and the bacterial tainting of food and water supplies. 1985 Chicago United a Chicago dairy was involved in a salmonellosis outbreak involving 6 states with 16,000 confirmed cases.(CDC) More recently reported outbreaks in the U.S. involve different kinds of salmonella strains, predominantly S. Enteritidis and S. Typimurium. The center for disease control and prevention has a page with reports of selected salmonella outbreaks for this year it has at least 9 reports. Salmonella infections has increase by 10% in U.S. in the last 15 years it’s estimated that 2 to 4 million cases of salmonellosis occur in the U.S. annually reported and unreported. (CDC) On January 2011 a FDA Food safety modernization act was sing in to law; this act establish standards for safe produce, regulates food facilities, oversee imported foods and recalls of contaminated foods. (FDA) Also salmonella can be controlled by proper preparation of poultry and eggs and avoidance of contamination of other food with uncooked poultry products. Investigation and research studies by the government to mitigate the impact of salmonella Research 1- Inactivation of salmonella on tomato stem scars by acidic sanitizing solutions. Investigating stem scar sanitation may represent a worst case scenario model for inactivating salmonella from externally contaminated tomatoes. This study was conducted to investigate the efficacy of antimicrobial coating for inactivation of salmonella on the surface of tomato stem scars. (Agricultural Researc services) 2- Biofilm formation by salmonella SPP on cantaloupe surfaces The research demonstrates that cells of Salmonella do not exist as single, solitary organisms, but instead  organize together into biofilms. These biofilms form quickly on melon surfaces and are difficult to inactivate or remove. The formation of biofilms by cells of Salmonella is likely responsible for the limited efficacy of sanitizers. (Agricultural Researc services) 3- Microbial quality and safety of X-ray irradiation. The research shows that irradiation destroys at least 99% of common foodborne pathogen within approved dosage. These pathogens such as salmonella are associated with poultry, meat and fresh produce contamination. (Agricultural Researc services) The governments of many countries are playing their roles to mitigate the impact of salmonella. In United States the USDA (US Department of agriculture) and the FDA (Food and Drug Administration) has done coordinated efforts to address salmonella problems. They have given some recommendation for the safety of the consumers from salmonella. 1- Wash surface and hands often; 2- no cross contaminate; 3- cook to safe temperature 4- refrigerate immediately. President Obama signs the FSMA (Food safety modernization act) into law on January 2011. This act gives FDA new and improves authorities and mandates to protect consumers and promote public health. Responsibility for food safety is managed by a complex network of federal, state, local and territo rial agencies (Food safety) The Centers for Disease Control and Prevention (CDC) †¢ Oversees the country Salmonella infections frequency †¢ Supports the state and local health departments in outbreaks investigation and elaborates control measures. (Salmonella) The Food and Drug Administration (FDA) †¢ All foods imported are inspected †¢ Monitors inspections of all plants dedicated to milk pasteurization †¢ Recommends new techniques for better preparation of foods in food processing plants and restaurants †¢ Controls turtle’s sales. (Food safety) The US Department of Agriculture †¢ Overseas animal health issues †¢ Inspect all plant dedicated to pasteurization of eggs †¢ Is responsible for the quality of processed and slaughtered meat. (Foodborne Illness and disease) The US Environmental Protection Agency †¢ Monitors and regulates drinking water supplies safety. Data Collection Template Name of the disease: __Salmonella____ Etiological agent: __Salmonella_ Symptoms Mode of transmission Causes Contributing factors Age/gender/behaviors that may put individuals at risk Recent cases of outbreak Factors leading to recent outbreak Treatment Preventive measures *fever *abdominal cramps *diarrhea *chills *nausea *vomiting *muscle ache Water and food (animal food, vegetables, fruits) Uncooked chicken or unwashed fruits or vegetables Poor or unsanitary conditions Own a bird or reptile Entire human population more risk children and elders and people with immunocom promised diseases 10 reports during 2012 See below (2012 salmonella outbreak) Animal feces Growing conditions Antibiotics Good diet a lot of fluids and antimotilitydrugs Good hygiene practice Washing vegetable and fruits Adequate cooking of meats and eggs Salmonella enteric bacteria it’s a bacteria that causes diseases in the intestinal tract; the bacteria attacks the intestinal wall and inflammation occurs. The symptoms include nausea, chills, abdominal pain, vomiting, muscle aches and fever. Salmonella affects the body by three clinical forms of salmonellosis 1) gastroenteritis (S Typimurium) 2) septicemia (S. choleraesius) and enteric fevers. Clinical identification of salmonella it’s done by laboratory test such as biochemical and serological test a stool or blood specimens are planted on an agar media to determine the presence of salmonella also a phenol red test it’s used. Salmonella treatments are Antimotility drugs to stop the diarrhea and in case that it’s suspected that salmonella bacteria it’s in the blood antibiotics are prescribe to kill the bacteria. Also drinking a lot of fluids to prevent dehydration and eating a healthy diet. During this year (2012) the centers for diseases control and prevention has 10 reports of selected salmonella outbreak investigations a total of 1307 individuals are reported infected 264 are hospitalized and 5 deaths. Each of these cases had or still been investigated by CDC to find the origin cause of the salmonella outbreak I only going to mention the last 5 of the reports. Salmonella outbreaks 2012 1- Reported on August 29, 2012 Mangoes- salmonella braenderup In 16 states 105 persons infected 25 hospitalized 0 deaths Investigation: state public health officials are conducting interviews with ill persons; 70% of the ill persons reported eating mango during a week before getting ill. 2- Reported August 17, 2012 Cantaloupe-salmonella Typimurium In 21 states (Georgia state included) 178 persons infected 78 hospitalized 2 deaths (Kentucky) Investigations indicated the chamberlain farms produce, Inc. from Indiana it’s the source of this outbreak 3- Reported July 23, 2012 Ground Beef- salmonella Enteritidis In 8 states, 40 persons infected 11 hospitalized 0 deaths Investigations indicate that ground beef produced by Cargill meat solutions it’s responsible for this outbreak 4- Reported July,23, 2012 Live poultry salmonella hadar In 11 states 37 persons infected 8 hospitalized 0 deaths Investigation: results from laboratory test and trace back findings link a company from Idaho. 5- Reported June 21,2012 Live poultry-salmonella Montevideo In 22 states (Georgia state included) 76 persons infected 17 hospitalized 1 death Investigation: Estes Hatchery in Springfield, Missouri it’s responsible for this outbreak TyphoidalandNontyphoidalSalmonellaStages of SymptomsCauses to lead to outbreaksSymptoms of diseases Cause and EffectSalmonellaFeverChillsPet animals such as reptilesFood contaminated by animal fecesUnsanitaryleaving1-Fever, headache and cough2-High Fever 104 degrees, red spot on the chest diarrhea4-Symptoms start subsiding during this stageNauseaAbdominal painVomitingMuscle pain3-Symptoms become prominent (most dangerous stage) Causes of emergence and reemergence of salmonella 1- Globalization of food supply: (2000- 2002) Cantaloupe from Mexico was associated with a multistate outbreaks of S Ponna infection. 2- New geographic areas: unavoidable introduction of pathogens 3- Travelers, refugees and immigrants expose to unfamiliar foodborne hazards 4- Changes in microorganisms: evolution of new pathogens, development of antibiotic resistance, the capacity to survive in different environmental conditions. 5- Human population changes: population of highly susceptible people is expanding, more likely to succumb to bacterial infections. 6- Lifestyle: great amount of people eat prepared meals. In some countries, the food service establishments don’t follow the food safety and control regulations. (CDC) Recent outbreaks of salmonella infections suggest that the bacteria are not exclusive to poultry and have infiltrated other areas of the food industry. The most commonly reported serotypes, in history and present of salmonella are: S. typhi, S. enteritides an d S. typhimurium. Outbreaks in the past are largely due to unsanitary water and food supplies and unsanitary way of leaving. Since improvements in food handling, piped and filtered water supplies as was as water/sewage treatment have been made, enteric fever has become relatively rare in developed countries such as United States. Historically, chickens and their eggs are been associated with salmonella; in the mid to late 20th century, eggs where the main sources of salmonella enteritidis this is less common now because of the  high hygiene measures in production of eggs and laying hens are been vaccinated to prevent salmonella colonization. (CDC) The similarities between the past and present outbreaks of salmonella are from animal food sources such as meat, poultry and seafood also the unsanitary ways of preparing them. The symptoms are the same showing a step ladder pattern it begins with sudden onset of high grade fever, dry cough and headache and it keeps going to a second, third and fourth stage the most dangerous stage it’s the third stage where the symptoms become more prominent. A big difference now it’s that we have more effective treatments to control salmonella. Today three types of typhoid vaccines are available 1- inactivated whole-cell vaccine 2- ty21a 3- vi polysaccharide vaccine these vaccines have been shown be 70- 90% effective. (Salmonella symptoms) Salmonella are a group of bacteria that normally live in the intestinal tracts of animals and birds. The bacteria are usually transmitted to people when they eat foods contaminated with animal feces. Contaminated foods are often of animal origin, such as poultry, beef, eggs or milk. But all foods, including vegetables and fruits, can become contaminated. In order to reduce salmonellosis a food safety approach it’s necessary staring from the farms to the consumers table. Industry, farmers, retailers, food inspectors, food workers and consumers are critical links in the food safety chain. The center for disease control and prevention reported 11 cases of salmonella outbreak during this year 2012. 3 of those cases are from live poultry. ( Salmonella) Diseases control plan for poultry Farmer food safety plan (prevention, control and hygiene) 1- Salmonella control has to start at the farms. 2- Pest control sanitation, properly chlorinated water and biosecurity are crucial for controlling salmonella. A. Restricting access †¢ Vehicles †¢ People †¢ Animals B. Biosecurity †¢ Dedicated clothing and boots †¢ Disinfectant boot dip 3- Vaccination of hens used in breeding 4- Eggs should be collected and placed in clean or new disinfected trays. 5- Testing A. Dust sampling- collecting dust from dust on equipment in the poultry building B. Faecal sampling from poultry animals C. Sampling of boots that walk around the poultry building D. Frequency of testing before and after laying eggs its extremely important 6- Use good sanitation practice A. Enforce employee hygiene Salmonella continues to be an issue in poultry processing plants and farms. Each plant /farm is unique and must determine the best way to control salmonella in their operation. Salmonella testing should be done on a regular basis to validate control measures are working. (Controlling salmonella in poultry plants ) Preventions for consumers 1- Clean- wash hands and surface before handling any food 2- Avoid cross-contamination- separate raw poultry, meat and seafood from other foods 3- Poultry and eggs should be refrigerator 4- Cook- do not eat raw or undercooked meat, eggs or poultry (Salmonella questions and answers) The plan explains the measurements need to be taken by farms or plants by outlining procedures on how to avoid salmonella also prevention and control are monitored by Good agricultural practices and hazard analysis critical control point. By following the guidelines mention the farm and plants owners will reduce health risk to the consumers and prevent future outbreaks of salmonella. Consumers need to be aware of Salmonella reports and practice the prevention tips to avoid been contaminated with the diseases. Also this plan shows the public/consumer the precautions taken by the farms and plants to keep the poultry salmonella free. Feasibility report Salmonella it’s a diseases that can be prevented just by practicing good hygiene; the educational plan makes emphasis on the following subjects: all the historical outbreaks where due of unsanitary way of preparing food and way of leaving. The emergence and reemergence of salmonella it’s due to several factors including the growing of population and population lifestyle but today improvements of food handling and good sanitation makes harder for  the food to be contaminated with salmonella. (Salmonella) The government has done many different research to diminish the impact of salmonella in the country; food safety it’s managed by different agencies such as The center for disease control and prevention (CDC), The food and drug administration (FDA), the US department of agriculture, and the US environmental protection agency each of this agencies has a specific job to do. (Salmonella) The educational plan highlights the symptoms, how the disease it’s trans mitted, who its more at risk of contracting the disease; also the precautions that consumers need to take and also the treatments used by the health care department again this diseases. Consumer are inform of the different stages of the diseases and which stage it’s the more dangerous; the health care department has specific laboratory test to determine the presence of salmonella treatments are also mention such as antibiotics, a lot of fluids and antimotility drugs and now there are 3 types of vaccines for typhoid salmonella available for the consumer. (Salmonella symptoms) The disease control plan discusses strategies which are not economically expensive and easy to follow by the farm and consumers. The farm will benefit by following each strategy which will help to prevent salmonella and by having salmonella free poultry the farm will not suffer any economic loss; the consumer will gain social growth by reading the educational plan and practicing the preventions listed to avoid salmonella also by reading the many strategies used to prevent and control salmonella in poultry farms. The plan encourage consumers to practice safe preparation and cooking of food specially raw food such as poultry and eggs; by practicing the preventions the salmonella bacteria can be kill and stop from spreading. The farms are encouraged to maintain and practice good sanitation in all areas of the plant staring with their employees. In the farms the early interventions are done by following different testing methods and vaccination of hens. The plan presents prevention and control; if each farm follows and practices all the strategies this will reduce future salmonella outbreaks from poultry. (Controlling salmonella in poultry plants) Overall the plan presents a good detail safety plan for farmers to prevent salmonella by following this plan salmonella outbreaks will be avoid in the future. The consumers need to educated themselves in this type of diseases and practice the preventions to avoid been contaminated with this diseases call salmonella. Annotated  bibliography Davis, C. P. (n.d.). What is salmonella. Retrieved from medicinenet: www.medicinenet.com/salmonella/article.htm This article discuss everything about salmonella: what is salmonella? How is transmitted to humans, what are the symptoms, how its diagnose and what are the treatments and preventions. Multistate outbreak of salmonella braenderup infection associated with mangos. (2012, August 29). Retrieved from CDC: http://www.cdc.gov/salmonella/braenderup-08-12/index.html CDC investigation of multistate outbreak of human salmonella braenderup infection linked to mangos Multistate outbreak of salmonella typhimurium infection linked to cantaloupe. (2012, August 17). Retrieved from CDC: http://www.cdc.gov/salmonella/typhimurium-cantaloupe-08-12/index.html CDC investigation of multistate outbreak of typhimurium salmonella associated with cantaloupe Multistate outbreak of salmonella enteritidis infection linked to ground beef. (2012, July 23). Retrieved from center for disease control and pre vention: http://www.cdc.gov/salmonella/enteritidis-07-12/index.html Investigation of multistate outbreak of human salmonella enteritidis associated to ground beef Multistate outbreak of salmonella hadar infection linked to live poultry. (2012, July 23). Retrieved from center for disease control and prevention: http://www.cdc.gov/salmonella/hadar-live-poultry-07-12/index.html Investigation of multistate outbreak on hadar infection associated with live poultry. Multistate outbreak of salmonella montevideo infection linked to live poultry. (2012, June 21). Retrieved from center for disease control and prevention: http://www.cdc.gov/salmonella/montevideo-06-12/index.html Investigation of multistate outbreak on montevideo infection associated with live poultry. Report of selected salmonella outbreak investigations. (2012, August). Retrieved from center for disease control and prevention: http://www.cdc.gov/salmonella/outbreaks.html Investigation reports of specific outbreaks of salmonell a during this year. References: Agricultural Researc services. (n.d.). Retrieved from www.USDA.gov. CDC. (n.d.). Salmonella. Retrieved from www.cdc.gov. Controlling salmonella in poultry plants. (n.d.). Retrieved from USDA: www.fsis.usda.gov Davis, C. P. (n.d.). What is salmonella. Retrieved from medicinenet: www.medicinenet.com/salmonella/article.htm Food safety. (n.d.). Retrieved from www.FDA.gov. Foodborne Illness and disease. (n.d.). Retrieved from www.USDA.gov. FDA. (n.d.). The new FDA food safety modernization act. Retrieved from www.fda.gov. History of typhoid fever (salmonella). (n.d.). Retrieved from www.globalsecurity.org. Salmonella symptoms. (n.d.). Retrieved from www.salmonellatreatment.org. Salmonella questions and answers. (n.d.). Retrieved from USDA: www.fsis.usda.gov Salmonella. (n.d.). Retrieved from www.

Managing Change In Difficult Times Management Essay

Managing Change In Difficult Times Management Essay There is need for the Management of blue Marina to embrace change which will be offered in form of restructuring, outsourcing, culture change programmes, business process reengineering, the implementation of enterprise system ,development of competences and capabilities, new business models and introduction of new product and services. Blue Marina is a restaurant that specialises in the preparation, service and sale of choice menu to the general public, such as main courses, pastries and desserts. It is a Family owned business of Italian origin, and prides itself in its choice of clientele over the past years. It boasts of staff strength of about 40 people, of which 50% is on a permanent contract while the rest is shared within the part-time and relief workers. However, there has been a major concern for the Management of Blue Marina as the staff turnaround time has been on the high side which in turn affects both efficiency and service delivery to customers as they have to wait for longer period of time before being served. At present Blue Marina restaurant has recorded losses for the first time on its balance sheet and this has called for need for change within the establishment if it still want to remain in the food business. Managing change is perhaps difficult and risky why should this be so? One reason is the absence of a universal change theory, which requires an understanding of organisation, strategy and change. Before attempting to change something there must be an understanding of what needs to be changed as change in this context could mean the alteration of organisational components such as the strategy, goals, structure, processes, system, technology, and people to improve the effectiveness or efficiency of the organization. WHY CHANGE: It is very important to understand the range of approaches to change management that exist. One approach to understanding change management is the identification of major schools of thought. Burnes (2004a:262) highlights three schools of thought upon which he believes change management is based: the individual perspective school the group dynamics school, and the open system school. While Paton and McCalman (2000 :2) regard management and change as synonymous Hamlin (2001: 44) offers a typical overview of the mainstream theoretical perspective to understanding change management within an organisation CAUSES AND CONTEXTS OF CHANGE Triggers, drivers and tracers of change: Drifferent authors offer different degrees of sophistication in their specification of triggers and drivers. De Caluwe and Vermaak (2003:80) eloquently defined a trigger as the emotional characteristics that contribute to the emergence of a change idea. Tichy(1983:147) regarded large scale strategic change as being triggered by a large -scale uncertainty in the form of either a threat or an opportunity. More recently Patton and McCalman (2003:23) identified potential triggers that include: government legislation, advances in process or product technology, changing consumer requirements, expectation or taste, and competitor or supply chain activities. Drukker (1994) suggests that organisation should frequently challenge every product, every service, every policy, every distribution channel, with the question if we were not in it already, would we be going into it now? Before an effective change can take place within the Blue marina restaurant, there is need to understand the past, present and future of Blue marina restaurant in general. As in the case of Blue Marina the under mentioned reasons have necessitated the need for change. These reasons are as stated below: High turnaround time Long delay in preparation and service of food to customers Decrease in sales figure Low profits margin Low patronage External competitors Need for expansion ORGANISATIONAL CHANGE MODEL FOR BLUE MARINA RESTAURANT A model is a representation to show the construction or appearance of or explain something: Phil Kelly (2009:146-147).This enables an organisation to identify targets for change, diagnose problems, while it outlines the necessary action for change enabling it to create a road map and implementation strategy. Many models helps us to understand how organisations operate, what to change and how to effectively carry out the change. Change Models: an abstract representation of describing the content or process of changes. Mckinsey 7-S model; this is a model that looks into organisational analysis and dynamics including components: such as strategy, structure, systems, style, staff, shared value and skill. Nadler and Tushman congruence model: they both viewed an organisation as asset of internal, transformational, components that must be congruent with each other and the organisation strategy and environment Burke-Litwin model: a causal model that both looks into transformational and transactional organizational variables represented in an open system. Though all these models have their inherent strengths and weakness, but Nadler and Tushman model have been able to recognize the fact that organizations are influenced by its environment of which their models were divided into input, process and output. Nadler and Tushman(1989) argued that there is need for transformational process components to be congruent or fit with each other, which may either have its advantages and disadvantages. Their model suggests there is no one best way to organize change. Which is why it is been recommended for the Blue Marina Restaurant change Managers. BARRIER TO SUCCESSFUL CHANGE It is important for people managing change in Blue Marina restaurant to be aware of the nature of the resistance they may encounter from other managers as well as other workers. These difficulties must be addressed before unfreezing can take place. Fransella,(1975:135)argued that we may like change and regard it as essential feature of living ;it does not mean that we always welcome it. Similarly, Paton and McCalman (2000:47) have identified why organisations individuals and groups fear change which include the resulting organisational redesign, new technological challenges and challenges to old ideas. Lines (2004 :198) concludes that resistance towards change encompasses behaviours that are acted out by change recipients in order to slow down or terminate an intended organisational change. Dawson (2003:19) on his part identifies the following examples of organisational factors from which resistance can result: Substantive change in job Reduction in economic security or job placement. Psychological threat Disruption of social arrangements and lowering of status There is no concrete explanation of resistance to change that currently exists ,it is also unlikely that a single universal explanation of resistance to change will ever be sufficient. IMPLEMENTATION AND MANAGING CHANGE. Turning around Blue Marina Restaurant requires that the change Managers build a change team, develop detailed communication plans and understand how to manage the change transition. There is need to mobilise every staff of the restaurant to have a positive vision towards the proposed changed plan. However, there is need also to gain support from members of staff and as a consequence I would recommend an involvement strategy which involves attention to many areas just as Kotter and others (2007).had thought the following were proposed : Establish a sense of urgency Create a guiding coalition Develop a vision and strategy Communicate this with others Empower action Generate shot term win Consolidate gain Going further on how to manage and implement change in Blue Marina Restaurant, in the 1940s and 1950s, Kurt Lewin concluded that to be successful, the change process needs to follow a three step procedure namely : Unfreezing Moving Refreezing His theories were later expanded by Schein who described the three stages as : Unfreezing- creating motivation and readiness to change by demonstrating a need and vision for change in a manner that would not result in the blame being associated with the managers who had let the organization deteriorate. Changing- organizational members identify with a new model or way of doing things Refreezing- refreezing must occur at the individual level with employees accepting new behaviors and also at interpersonal and interdepartmental levels ensuring new behavious fit well with the rest of the organization. These three stages are highly recommended to the Change Managers of Blue Marina restaurant. Managers wanting to introduce change would understand and recognize that change occurs slowly and moves through a series of stages. For instance, one needs to recognize the need for change. Next step is to determine where Blue marina restaurant stands as it relates to the problem, where it plans and wants to be, and how it plans to get there. Bullock and batten after reviewing over 30 models of planned change ,came to the conclusion that change activities could be grouped into four phases namely: Exploration phase: recognizing the need for change, deciding on the type of changes and commit resources to planning the changes, sourcing for a consultant who assists with planning, implementation and defines everyones role as it affects Blue marina restaurant. Planning Phase: This is a phase where understanding Blue marinas restaurant problems set in. It involves gathering of information and useful data in order to diagnose the problem and proffering solution to them while seeking approvals from the necessary quarters. Action phase: implementation and arrangements of the changes to manage the change process and getting necessary feedbacks in other to make the needed adjustment. Integration Phase: consolidating and stabilizing the changes to become part of the new Blue marina restaurant organization in general PREPARING FOR CHANGE Phase 1 The first phase is targeted at being ready. There is need to answer the following question: how much of change management do we need for this project? The first phase is to provide the situation awareness which very critical for effective change management in the restaurant . Outputs of Phase 1: Change characteristics profile Organizational attributes profile Change management strategy Change management team structure Sponsor assessment, structure and roles ( i ) MANAGING CHANGE Phase 2 The second phase is based on plans that are imbibed into the project activities what people generally think of when they talk about change management. Based on research, carried out there are five main plans that should be considered to help Blue Marina Management move through the change Model. Outputs of Phase 2: Communication plan Sponsor roadmap Training plan Coaching plan Resistance management plan (ii) REINFORCING CHANGE Phase 3 Equally critical but most often overlooked is the third phase of where project teams create plans to make sure that the change plan is sustained. At this point , project teams leader create and develop measures to ensure the change has taken place and to also actually confirm if employees are doing their jobs the new way and to celebrate success. Outputs of Phase 3: Reinforcement mechanisms Compliance audit reports Corrective action plans Individual and group recognition approaches Success celebrations After action review (iii) CONCLUSION Finally, to make any change click, it should be part of Blue Marina restaurant. Corporate plans often determine what is done, so there is need for the proposed vision to show in day-to-day work. Continuous efforts should be imbibed to ensure that the change is seen and noticed in every areas of the organization. This will give the change a strong place in the organizations culture. It is also important that Blue Marina leaders continue to support the change. This will include staff and new change leaders who will be brought in. If the support of these people is lost, one could just end up where one started from. The following action plan should be put in place: Communicate effectively on the progress at every chance one gets. Tell a succes stories about the change process while repeating other stories one hears. Including the change ideas cum values when inducting and employing new staff Publicly recognise key members of your original change coalition and make sure the rest of the staff new and old remember their contributions. Create plans to replace key leaders of change as they move on. This will help ensure that their legacy is not lost or forgotten. If you need help on enabling positive change to create the performance breakthroughs you need the honest answer which is that you manage it pretty much the same way you will manage anything else of a turbulent situation or chaotic nature, that is, you dont really manage it, you grapple with it.

Circuit Board Fabricators Case Essay -- Business Case Study

CBF has hired you to help determine why they are not able to produce the 1,000 boards per day. 1. What type of process flow structure is CBF using? The company is using a batch shop process flow structure. CBF, Inc. bases its board fabrication process on the average job size or on its typical order. This means that the company proceeds with the manufacturing process in batches so as to meet the specific requirements per order. The typical contract that the company currently gets is 60 boards per order. However, due to persisting factory defects, they manufacture a total of 75 boards per batch in order to compensate for 20% of the boards that they typically reject during the process. 2. Diagram the process in a manner similar to exhibit 6.7. According to the book, the diagram is an operation and route sheet that specifies operations and process routing for a particular part. It conveys such information as the type of equipment, tooling and operations required to complete the particular part. The "Setup Hr." is derived from dividing the setup (minutes per job, as illustrated in exhibit 6.9) by 60 minutes. Likewise, the hourly capacity of each operation (Rate Pc. Hr.) is solved by dividing 60 minutes by the run (minutes per part, as shown in exhibit 6.9). 3. Analyze the capacity of the process. The first thing to consider is the process of cleaning and coating of the boards. This particular process involves the set-up of the machines, the loading of the boards, and the actual cleaning and coating of the said boards by the machines. From the computations above, it is clearly illustrated that there is a disparity between the loading of the boards into the machines and the output of the cleaning and the coati... ...es. 2) Enhance or re-engineer the cleaning and coating machines to improve capacity. Basically, the focus of the recommendations is to reduce the disparities between the capacities of the processes involved. Ideally, their outputs must be equal if not, similar to the preceding and succeeding procedures in order to achieve an efficient manufacturing process. The company is also faced with a 20% reject rate that is absolutely unacceptable. A lot of the produced boards go to waste, and a lot of resources are compromised. Moreover, it contributes to the manufacturing strain, as the production team must start with at least 20% more than the required output just to give allowances to the defects. CBF, Inc. should implement a more rigid supervising/monitoring program with the manufacturing processes in order to pinpoint and arrest the cause of these defects.

Essay --

Dr. Seuss was one of the influential well known children's author. His books are still read to children today. My personal favorite book of his is "Horton Hears a Who!". His real name is Theodor Seuss Geisel. He was born on March 2, 1904. Was an a American writer, poet, and cartoonist. He was most widely known for his children's books written and illustrated as Dr. Seuss. He had used the pen name Dr. Theophrastus Seuss in college and later used Theo LeSieg and Rosetta Stone. Geisel Published 46 children's books, often characterized by imaginative characters, rhyme, and frequent use of anapestic meter. His most-celebrated books include the bestselling Green Eggs and Ham, The Cat in the Hat, The Lorax, One Fish Two Fish Red Fish Blue Fish, Horton Hatches the Egg, Horton Hears a Who!, and How the Grinch Stole Christmas!. His works have spawned numerous adaptions including 11 television specials, four features films, a Broadway musical and four television series. He won the Lewis Carroll Shelf Award in 1958 for Horton Hatches the Egg and again in 1961 for And to think That I Saw It on mulberry street. Geisel also worked as an illustrator for advertising campaigns, most notably for Flit and Standard Oil, and as a political cartoonist for PM, a New York City newspaper. During World War II, he worked in an animation department of the United States Army, where he wrote Design for Death, a film that later won the 1947 Academy Award for Documentary Feature. He was a perfectionist in his work and would sometimes spend up to a year on a book. It was not uncommon for him to throw out 95% of his material until he settled on a theme for his book. For a writer he was usual in that he preferred to be paid only after he finished his work rathe... ...heir original appearances. In May 1954, Life magazine published a report on illiteracy among school children, witch concluded children were not learning because their books were boring. Accordingly, William Ellsworth Spaulding, director of the education division at Houghton Mifflin, who later became its chairman, compiled a list of 348 words he left were important for first graders to recognize and ask Geisel to cut the list to 250 words and write a book using only those words. Spaulding challenged Geisel to make a children book that they cannot put down. Nine months later, Geisel, using 236 of the words given to him, completed The Cat in the Hat. It retained the drawing style, verse rhythms, and all of the imaginative power of Geisel's earlier works, but because if its simplified vocabulary it could be read by beginner readers. The Cat in the Hat

A Technological Advancement in European’s Rural Communities

Throughout the economic reforms of the 18th and 19th centuries life for the peasantry moved from one ill to another. The turbulent economic changes that marked this period would benefit the lifestyle of one generation only to completely impoverish the next. It wasn't until the latter part of the 19th century that the standard of living for the average citizen moved toward what could be considered comfortable. In the early part of the 1700s the majority of Europeans were living in rural communities of no larger than 1000 people. Their lives focused only on survival. They would farm small plots of a larger field, the right for which they would often have to pay a considerable amount of their income as rent to the landholder. In most cases, for warmth they would sleep under the same roof as their animals, and heating sources usually consisted of wood, peat or dung, but very rarely coal. While this lifestyle is harsh it had its benefits. Due to the fact that one field would be cultivated by a large portion of the community, decisions on the crop rotation would have to be determined as a community. This provided the peasant with some modicum of freedom. When landholders started enclosing fields, and began cultivating them for profit, it devastated millions. Suddenly they had no immediate source of food nor a place to graze their animals. The immediate effect was wide spread starvation. The long-term result was that with the efficient management of fields, and the introduction of new crops, like the potato, food became more abundant. This instituted a population boom throughout most European nations. With the introduction of the putting-out system by many merchants, as a means to circumvent guild control over the manufacture of goods, peasants were able to support themselves. With their newfound work, and the increased abundance of food they were finally able to feel secure in their livelihoods. This was just the calm before the storm. The growing desire among the bourgeoisie for financial gain paired with new technological advances made the putting-out system inefficient. Shifts in production were made toward small workshops or larger factories. Over time the demand for rural industry decreased to the point where many were accepting next to nothing for their goods. It became virtually impossible for the peasantry to make a living in rural communities. They were increasingly forced to move to cities where they could find factory work. Liverpool, for example, grew by 250 percent between 1600 and 1750. With even further advances in factory mechanization, hundreds of thousands of jobs became â€Å"obsolete†. After all, if you have a machine that can do the job of one hundred men, why pay one hundred men? Once again there was a widespread loss of jobs. Public opinion on poverty at the time did nothing to help the situation either. The poor were grouped into two categories: the deserving and the undeserving. The deserving consisted of children, the elderly and the crippled. The undeserving were healthy men and women who either were unable to find work. The attitude was that it was their fault they were poor, and thus they were treated as little better than criminals. It wasn't until the advent of the railroad that things really started looking up for the average citizen. The sheer amount of work required in the construction of a railroad alone provided many with work. In addition, it now became cheap to transport metal, and other heavy raw supplies for the manufacture of goods. This not only dropped the price of commodities, but also spurred industry to an even greater extent. I feel it evident that these economic reforms consistently threw the lives of the average citizen into upheaval. We must not overlook, however, the ultimate good this period did for the world. Were it not for the willingness of those early capitalists to take advantage of the peasantry as they did, we would all likely be farming a small plot of land and heating or homes with dung.