Causes Of The Age Of Exploration - 1112 Words

The geographical exploration was a period of time when European states began exploring the world. The European exploration known as the Age of Discovery, or the Age of Exploration began in the early fifteenth century and extended throughout the late sixteenth century. During this time, European nations discovered new routes. This led to the discovering of trade from different places outside of Europe. Europe exploration expanded to places such as the Americas, Africa, and much of the Far East. Many events occurred because of brave voyagers and conquistadors. This guided many early explorers such as Vasco de Gama and Christopher Columbus to look for new trade routes. Trade became an important part of the economy. When it started to†¦show more content†¦Trading caused businesses to succeed in order to get money. The exploration introduced to the businesspeople to more money and power. â€Å"As trade increased, the economy well-being of Europe became more dependent on the econ omic growth of the colonies.† (Brun, #375) In other words, trading has been more open to the European market which caused businesses to do surprisingly good. Even though business-people in Europe were dependent on Americas plantations and invested their money in sugar and tobacco, large amounts of gold and silver was given to the Europeans by Spain’s Americans colonies. This proves that if the colonies keep on doing a good job with trading, then this will help the growth of businesses in Europe. The European government was also getting very powerful just because of how much gold and silver European businesses was receiving. Economic growth has been impacted from all the trading Europe has done with the Americas. New technological advancements allowed Europeans to travel farther and explore places they havent discovered, thanks to all the money that European business got from all that trading. Technological advancement and navigation was not the main motive for European exploration. However, even though it was not the main reason for the exploration, it came second. The explorers had to navigate using techniques in order to reach their destination. Technological items were useful to them such as the compass, and astrolabe. â€Å"Having reliable mapsShow MoreRelatedCause And Effects Of The Age Of Exploration1669 Words   |  7 PagesThe Age of Exploration, or sometimes known as the Age of discovery, began in the 1400s and continued throughout the 1700s. These expeditions took a great deal of man power, money, and technology. Many ships were only able to cover about one hundred miles a day, making the duration of these voyages long, taking years to complete. During this period Europeans began to explore various parts of the world via sea. Most of the men did not join these voyages willingly, they were forced into service andRead MoreCauses Of European Exploration754 Words   |  4 PagesEurope’s Age of Exploration and Discovery began around 1453 when the Ottoman Turks conquered Constantinople, which resulted in the fall of the Byzantine Empire. This conquest cut off most European access to this area, severely limiting trade with the Middle East, especially China and India. Furthermore, Venice and the Ottoman Empire established a monopoly over trade, which irritated Europe and sparked their desire to reconnect with the East and restore direct trade relations with Asia. Europe’s desireRead MoreNotes on Monarchy962 Words   |  4 Pages   | Renaissance | Reformation | Exploration | Absolute Monarchs | Renaissance | - Emphasis, causes, effects, specifics (Art: painting, sculpture, architecture, literature) Patrons | Gutenbergs printing press = Renaissance ideas spread... Religion = Art Pope wanted to make a new dome for sistine chapel. Michelangelo was asked to paint it. the pope needed $ to build so he sold indulgences. Luther was against this... Church art frequently featured holy figures, Protestants (iconoclasts) didnt likeRead MoreThe Age Of Exploration And Its Effects On Economic And Political Power1611 Words   |  7 PagesSummative As European economy grew, and became more reliant on a cash system, replacing the land-based system of feudalism. The power shift is prominent, shifting from the lords and nobles to the merchants of the middle class. The Age of Exploration has provided a framework for economic life around the world for several centuries while also shaping politics, social relations, cultures, and natural environments, changing the very nature of society. Of course the most important aspect of this modernisticRead MoreThe Impact Of Maritime Technology On The Age Of Exploration1264 Words   |  6 PagesMaritime Technology’s Aid in the Age of Exploration The innovation of maritime technology has revolutionized travel throughout history. Prior to ships and sea travel, humans were separated by vast oceans and confined to their homeland for life. Because of these large boundaries, discoveries and inventions were only shared within land masses and trade as a whole was very limited. This uncharted, inaccessible territory caused a major separation of mankind. However, these oceans sparked curiosityRead MoreEurope s Age Of Exploration1011 Words   |  5 PagesEurope’s â€Å"age of exploration† was based on external forces because the Muslims â€Å"motivated† the Europeans to be economically, religiously, and politically superior. Europeans began to acquire the land just like the Muslims began to invade them. The Muslims were invading Spain, France, North Africa, and the Mediterranean. During the 14th-20th century the Ottoman Empire conquered the Balkans and all the cities around it. The Ottoman Empire became the lar gest and most dominant empire of the world. Read MoreNotes On Trust Vs. Mistrust1339 Words   |  6 Pages1. Trust vs. Mistrust Trust vs. mistrust is the first step in Erikson’s psychosocial development and is found within infancy, which is birth to eighteen months of age. During the first or even up to the second year of life mothers and fathers are looked to as any autonomy that the baby learns. The child develops hope and trust through the mother/father or caretaker if, the child is taken care of properly. Mistrust towards the world is created when he or she does not experience a blanket full of securityRead MoreThe Space And Space Exploration844 Words   |  4 Pagesof presidential race between many candidates, Ted Cruz was one that stood out because of his many plans and policies on space exploration. Ted Cruz has spoken of what he plans on doing if he were to become president. He plans on developing a rocket and capsule that can take astronauts clear into Mars early as 2030. He adds that this is a crucial part in space exploration and developing NASA in to full capacity. The project which will c ost billions of dollars will further advance the United StatesRead MoreStopping By The Woods Essay1012 Words   |  5 PagesComposers utilise their respective works to convey various aspects of revelation. Exploration of self and the wider world is a multifaceted component, manipulated to be found in all aspects of life. Composers such as Robert Frost and David Wilkie incorporate these notions into their literary works. Robert Frost dexterously composed the poems Stopping by the woods on a snowy evening and Mending Wall to reflect the ambiguous nature of man’s interpretive expeditions. Similarly, David Wilkie adapts Titan’sRead MoreEssay about Autonomy’s Independence868 Words   |  4 PagesA toddler is on a mission for independence. When children are at the toddler age they start to develop behaviors of saying no, exploring, and learning self-help skills. These skills deal with the want of power and control in their lives. Toddlers need to feel this power and control in their environments. As an educator, you can facilitate that independence. Having a developmentally appropriate environment, encouragement of self-help skills to reinforce independence, giving choices throughout the

Argumentative Speech on Baseball Contraction Essay

Baseball Contraction will only hurt the Game I. Introduction A. Baseball is the American pastime and has been played for over 125 years. B. It is an organization that has teams in both the United States and Canada and it also boasts players from countries all over the world. C. It is also a league that has been criticized for giving its players absurd contracts worth hundreds of millions of dollars. Internal Preview--Major League Baseball is a multi-billion dollar organization with aristocrat billionaire owners and the most powerful union organization ever in the Major League Baseball Players Association. II. Problem A. Major League Baseball owners have voted to contract the league and disband 2 of the 30 teams†¦show more content†¦Another reason these teams are targeted is because their home cities do not want to put up more money towards new stadiums for their rich, spoiled rotten owners. D. The owners believe that contracting the league will show just how much power they have over the players and will give them an advantage over the players in their upcoming collective bargaining agreement negotiations. Internal Summary--The owners believe that this leverage will be enough to possibly get the cities to build new stadiums and to get the players association to agree on some sort of salary cap that could assist in â€Å"Balancing the playing field† so to speak. IV. Solution A. One of the easiest solutions to solving this problem would be to create a league-wide salary cap. B. Another option that would be better than contraction would be to move the teams instead of removing them. Internal summary--There are cities all over the country that are larger, more rapidly growing than are the cities targeted by contraction. V. Objections A. Baseball purists argue that contraction will bring the game back to the way it was meant to be with only the best out on the field playing. a. Jacob Luft of CNNSI.com is one of these purists and he believes the talent pool of baseball players has been diluted with the expansion from 16 teams to 30 teams over the past 40 years. b. Every year the league has expanded more players that were not in the Major League the year beforeShow MoreRelatedDeveloping Management Skills404131 Words   |  1617 Pagestime? 3. Would the students start protesting even more if the principal stopped the newspaper? 4. When the welfare of the school is threatened, does the principal have the right to give orders to students? 5. Does the principal have the freedom of speech to say no in this case? 6. If the principal stopped the newspaper, would he be preventing full discussion of important problems? 7. Would the principal’s stop order make Rami lose faith in him? 8. Is Rami really loyal to his school and patriotic toRead MoreStephen P. Robbins Timothy A. Judge (2011) Organizational Behaviour 15th Edition New Jersey: Prentice Hall393164 Words   |  1573 Pageshas 50 questions. Here are a few examples: ââ€"  ââ€"  When rope is selling at $0.10 a foot, how many feet can you buy for $0.60? Assume the first two statements are true. Is the final one: 1. True. 2. False. 3. Not certain. a. The boy plays baseball. b. All baseball players wear hats. c. The boy wears a hat. The Wonderlic measures both speed (almost nobody has time to answer every question) and power (questions get harder as you go along), so the Ability 55 average score is pretty low—about

Caborn geography Essay Example For Students

Caborn geography Essay CabornThe topographic map that is the study area is the Caborn quadrangle. This area is located in the southwest area of Indiana and on the south is bordering the Ohio River. The topography of this area is pocketed with gently rolling hills with the largest depression in the land just north of the Ohio River with Goose pond located in the center of it. This study area is located in the Wabash lowland of Indiana and its bedrock consists of mainly of shale and sandstone. There is also a thin layer of bedrock consisting of limestone, clay and coal. There are three major routes of transportation through this area which are the Ohio River, the railroad, and highway 62. The Ohio River in the southern area of the study region is one of the main transportation routes. The Southwind Maritime Center is a river port located on the Ohio River and is located on the west side of the map. This port is a state-of-the-art river port with advanced material handling technologies. The port is specifically designed to handle in or out bound container cargo. The port is also a designated Foreign Trade Zone providing advantages to companies in this area involved in international trade. This Port is more than 740 acres and is home to a wide variety of companies. The Southwind Maritime Center is also easily accessible by railroad and a four-lane freeway as shown on map where they are located just north of the port. The railroad as shown on the map runs from the northeastern corner to the mid-west side. Highway 62 runs from the east to west along the middle of the map. The highway and railroad provide transportation routes back and forth between Mount Vernon and Evansville. The Caborn quadrangle is located in Posey County, Indiana. There are 491 farms in Posey County. Eighty-five percent of the total land in this county is farmland according to Bureau of the Census in 1992. According to the Bureau of Labor statistics about forty percent of the work force in Posey County works some sort of manufacturing job and this shows the importance of Southwind Maritime center to this region. The study area has a humid, continental climate with warm summers and cool winters. The average temperatures for this region vary from 37 F in the winter to 80 F in the summer. The growing season is approximately 180 to 210 days with the average annual rainfall of 45 inches. The forests of this region consists of deciduous trees, mainly oak, hickory, maple and ash.The study area is in the southern region of the Corn Belt and the major cash crop being c orn.BibliographyCarbon Quadrangle. Map. U.S.G.S., 1975Atlas of American Agriculture. Washington, United States Govt. print. off., 1936. U.S. Bureau of the Census, USA Counties. 1996 CD-ROM1995 County Business Patterns for Posey, INIndiana Geological Surveyhttp://www.indiana.edu/igs/

Hideki Tojo was born in Tokyo on Dec. 30, 1884, th Essays (1695 words)

Hideki Tojo was born in Tokyo on Dec. 30, 1884, the eldest son in a family of samurai descent. Tojo entered military school in 1899, following in the footsteps of his father, a professional military man who served as a lieutenant colonel in the Sino-Japanese War and as a major general in the Russo-Japanese War. Tojo likewise saw service, though briefly, in the latter war. In 1915 he graduated with honors from the army war college and was subsequently sent abroad for 3 years (1919-1922) of study in Europe. After his return he served as an instructor in military science at the war college. Brusque, scrupulous, and hardworking, Tojo came to be known as kamisori (the razor) for the sharp, decisive, impatient qualities that he manifested as he rose rapidly through the military hierarchy. He was assigned first to the War Ministry and subsequently to the general staff and various command posts. Promoted to lieutenant general in 1936, Tojo became chief of staff of the Kwantung Army in Manchu ria, where he worked effectively to mobilize Manchuria's economy and strengthen Japan's military readiness in the event that war broke out with the Soviet Union. When full-scale hostilities broke out instead between China and Japan following the Marco Polo Bridge incident, Tojo in his first real taste of combat experience led two brigades in a blitzkrieg that quickly brought the whole of Inner Mongolia under Japanese control. In 1938 he was recalled from field service to become vice-minister of war, a position in which he pressed resolutely for preparations that would allow Japan to wage a two-front war against both China and the Soviet Union. In mid-1940 Tojo was appointed war minister in the second Fumimaro Konoe government, which proceeded at once to sign the Tripartite Pact with Germany and Italy. Relations with the United States gradually worsened during succeeding months as Japanese troops moved south into Indochina; but Tojo hewed to a hard line. Convinced of the righteousness of the imperial cause and of the implacable hostility of the Americans, the British, the Chinese, and the Dutch, he stoutly opposed the negotiations and concessions that Konoe contemplated. Speaking for the army command, Tojo demanded a decision for war unless the United States backed away from its embargo on all exports to Japan. When Konoe hesitated, Tojo is reported to have told him that "sometimes it is necessary to shut one's eyes and take the plunge." Konoe, however, was reluctant to take the plunge and instead tendered his resignation. Leadership in War An imperial mandate was then given to Tojo in October 1941 to become premier and form a new Cabinet. It was thought that only Tojo had full knowledge of recent developments and an ability to control the army. Tojo was given an imperial command to "wipe the slate clean, " review all past decisions, and work for peace. But a reconsideration of Japanese policy failed to reveal alternatives acceptable to the army, and the decision for war was taken. Within hours after the surprise attack on Pearl Harbor, Tojo broadcast a brief message to his countrymen, warning them that "to annihilate this enemy and to establish a stable new order in East Asia, the nation must necessarily anticipate a long war." Tojo had great power at the beginning of the war and in the West was often likened to Hitler and Mussolini. Besides serving as premier, he was a general in the army, war minister, and, for a short time, home minister. Later in the war he also served as chief of the general staff. In 1942 a tightly restricted national election resulted in a pro-Tojo Diet. Nonetheless, while wielding great power, Tojo was still not a dictator like Hitler or Mussolini. The senior statesmen, the army and navy general staffs, and, of course, ultimately the Emperor still exercised considerable power independent of Tojo. By early 1944 even though the tide of battle had turned decisively against Japan, and Tojo admitted to the Diet that the nation faced "the most critical situation in the history of the Empire, " he stood firmly opposed to increasing sentiment in favor of negotiation. The fall of Saipan in July 1944, however, put American bombers within range of the home-land,

Service quality in hong kong restaurant The WritePass Journal

Service quality in hong kong restaurant Abstract Service quality in hong kong restaurant AbstractIntroductionLiterature ReviewMethodologyFindingsStaff:Information:Process:Food quality:Atmosphere:AnalysisConclusionManagerial implicationsRelated Abstract This report is to identify and examine the issues of service quality throughout restaurant industry. Personal survey was carried out in Hong Kong to collect positive and negative expediencies in restaurant. The personal survey categorised into five groups: staff, information, process, food quality and availability. The result will show a range of satisfiers and dissatisfies relating to the experiences in restaurant. Introduction Nowadays, many customers are more demanding on service quality in service industry such as hospitality and tourism. Since 1880s the service quality was began toward to the worldwide trend, many restaurant companies realised that a quality of food, in itself, is not guaranteed to maintain competitive advantage (Van der wal et al, 2002). The purpose of service quality is to delivery of excellent or superior service relative to customer expectation which is recognised as a multi dimensional construct (Zeithaml and Bitner, 1996). Service quality improvements will lead to customer satisfaction and cost management that result in improved profits (Steveson, 2002). Especially for customer service has major impact in service quality, customer service has become a unique component of both product and service sectors as well as the developments in information technology many businesses found that customer are being more demanding and knowledgeable. Not only has that, according to Moore (1987) s hown that many researchers had recognised that service quality could gain competitive advantages for company. Therefore, many companies are increasing attention to improve their service quality (Ghobadian et al, 1994). This report will investigate the levels of service quality in restaurants. It will examine the importance of service satisfaction and meeting customer expectations and studying the SERVQUAL model and the total quality management model. For the purpose of this study, the service quality in restaurants includes staff, decoration and layout, location, menu and information, food quality, hygiene and food process. Customer experiences in restaurant will be assessed by identifying the experience of satisfaction or dissatisfaction by using the Critical Incident Technique (CIT). Literature Review Furthermore, customer to customer experiences is getting more important in todays experience economy, in order make customers are staging memorable, special, and above and beyond service experiences plays an important role. These customer to customer experiences will help company gain a competitive advantage in the competitive service industry. There are many methods and models of evaluating service quality. SERVQUAL is a model that provides a technique for measuring and managing service quality, this has According to Parasuraman et al (1988) from Figure 1, SERVQUAL has five features dimension which are tangibles, reliability, responsiveness, empathy and assurance. These components are to measure the gap between customer satisfaction and expectation. SERVQUAL is assuming the service quality is critically determined by the disparity between the expectations and perceptions of the customer and the service actually delivered (Curry and Sinclair. 2002). In addition, service quality can be defined as the extent to which a performance of company meets a customer’s need or expectation (Wisniewski 2001). Consequently, these are to improve and provide service to customer and a strategy to be a loyalty and have a luxury experience at company. Moreover, ‘Service quality is a multilevel construct consisting of the aforementioned three sub dimensions’ studied by Brady and Cronin (2001). The first dimension is interaction quality, it is formed of attitude, behaviour and expertis e of the service provider. The second dimension is physical environment quality, it is formed of ambient conditions, design and social factors of the service facilities. Lastly, the outcome quality dimension is formed of waiting time, tangibles and valence. Secondly, Totally quality service (TQS) is a continuous improvement process, it involved leadership, measurement tools and organisational culture, it is the product delivered to the customer is a service rather than a manufactured object and customer satisfaction is the ultimate goal in both cases (Karen,1997). It is focuses on customer needs and expectations, the company should understand what customer needs and their expectations before designing and implementation, also in order to maintain the competitive edge, the company must to identify their customer’s needs and meet the customer satisfaction (Asher, 1989). In terms of restaurant, they need to understand their target customer eating behaviour in order to design the menu which suit customer expectation. Moreover, company having a good leadership system, an organisational culture and a team of good commitment employees would improve business process which result in improvements in service quality. This can be an improvement in service performance outcomes or cost based values, high levels of service quality will lead to high levels of customer satisfaction. Parasuraman et al (1991) conceptualised the Zone of tolerance theory and suggests that service quality perception are dependent upon consumer’s expectations. Company in order to understanding and measuring the satisfaction of customer, they used Critical incident technique (CIT), it’s provide a starting point and a process for advancing company through a learning experience (Davis, P J 2006). The CIT can provide a powerful data analysis tool to increase knowledge which is relating to company’s performance (Bitner et al, 1990). The purpose of CIT is to investigate any causes of the problem and then advance some solutions to address the problem. Grove and Fisk (1997) used the CIT to investigate how customers get along with each other in entertainment parks. They found that it is appropriate and reasonable behaviour in service situation as well as individual situation. CIT is a ‘story telling’ method which provides a variety sources of data by allowing respondents to determine which incidents are the most relevant to the phenomenon   being investigated (Grewler, 2004). This CIT method has been successfully used in many studies provides and justify of the methodology of this report. Methodology The primary objective of this study is to identify service experiences in restaurant industry. CIT is one of the popular research method in the service literature and it is especially useful when researching phenomenon (Edvardsson and Roos, 2001, Bitner et al, 1990). Furthermore, it involves a classification technique in order to analysis qualitative data. This research is based on face to face interviews with prepared questionnaires (Appendix 1). This is to collect the past experiences in restaurants from interviewers as well as the average spending in restaurant critical incident were gathered by asking interviewers to recall the most memorable experience of service quality they had in restaurant. The interviews were carried out in late March 2011 in Hong Kong, China. The reasons of chosen this place was because I am interesting the service quality in my home town as well as Hong Kong is a cosmopolitan city that gathered al kind of different type of restaurants. Interviews were conducted in two days. The interviewers were picked up at random places around Hong Kong. This was to make sure the data I collect could be more accurate as I could. Findings A total of 55 results were collected from 40 respondents, 31 were female and 9 male. 29 respondents can recall their good experiences when they were in restaurant whereas 26 respondents can also recall their bad experiences when they were in restaurant. The results were sorted into 5 categories, these data would help readers to understand the main issues of service quality in restaurant industry. Staff: Satisfier- the staffs are quite friendly, well explained of the menu and also recommended their popular recipe for us. Satisfier- I am a vegetarian, the staff recommend some good vegetarian menu to us and she was very patient to answer our requires. Dissatisfier- the service performance was not as good as I expected, I waited 10 minutes till one of the staff came over or asking order. Information: Satisfier- the menu display very well and the picture of the recipe from the menu are almost the same to what we had. Dissatisfier- the restaurant is not easy to find and did not have many advert on magazine or official website. Therefore, it is not easy to find out more about the restaurant. Process: Satisfier- the process was very efficiency, from taken order fill the food delivery only took 10 minutes. Dissatisfier- I waited for so long till the food came, even though there were not many customers at that moment Food quality: Satisfier- the food taste very nice and well displayed. Satisfier- I am a big eater and the portion is huge which is suitable for me. Dissatisfier- the food was very expensive and did not worth for $1000 for four people. Atmosphere: Satisfier- the restaurant location was outskirt of town which was very nice and quiet as well as suitable for gather some friends for a chat and gathering or some business meeting. Satisfier- in the Valentine ’s Day, me and my girlfriend went to a restaurant, the lighting inside the restaurant was very romantic we had a good time at that restaurant. Dissatisfier- the tables were very close to each other, we felt very uncomfortable. There were too many people waiting for table so we can not stay in that restaurant for a bit longer. Analysis The graph shows the satisfaction of service quality in Hong Kong restaurants. The graph shows that the majority of customers are satisfied with the service quality of restaurant. For the most important is staff performance, 19 respondents can recall their experience of staff service quality, 12 of them are satisfied with the staff’s service, they think that staffs are friendly and introduce the popular recipe to customers. On the other hand, 7 respondents are dissatisfied with the staff’s service, they think that the staff have no manner and took long time to take order. These could shown that the staff’ performance are important and have a directive effect on total service quality. Many restaurant companies are trying to increase the attention to improving service quality especially staff performance, some companies consider service quality is more important than product quality as well as good service quality could improve sale performance and improve profit (Ghobadian et al, 1994; Stevenson, 2002). Customer satisfaction depends on worke rs in the restaurant team knowing their role and working to a common objective (Macanlay, S and Cook, S 1995). Customers think that uniformity is what customer service teams seem to strive for such as standard uniform to all staff and standard greetings, these could improve the company image and professional. Furthermore, restaurant manager should also set a clear service standards and objectives and monitor and jointly review staff performance. For example: how long it takes to process customer calls and orders, letters to customers conforming to company style, use of telephone greeting and handling customer complaints. Other than staff’s performance, food quality is essential in service quality to restaurant in order to be successful. It is because good food can keep customer return and building up loyalty. 10 respondents can recall their good experience of food quality, they think the taste of the food was very good and well display. Also, customers think that the size of the portion is important as well. However, 5 respondents could recall their bad experience of food quality, some of them think that the food was tasteless and other respondent had a experience that the food was over cooked. Food is the main element in restaurant as it is a purpose that customer coming for. Moreover, food quality is important to restaurant and also should exceed customer expectation. Restaurant should be knowledgeable of what the expectation is and what customer needed from the restaurant in order to provide the best food to their target customer, especially in Hong Kong, there are many different type of cu rry themed restaurants, they all had different target market of customers and loyalty, it is because the restaurant managers understand that different customer loves different taste and can not fulfil all customers’ taste. After food quality, process is also important to restaurant operation, its included how long it takes to deliver the food to customer and the whole experience in the restaurant, if the restaurant operation run smoothly, it could gain added value.5 respondents could recall their good experience in the restaurant, most of them were happy with the process and think they are very efficiency. However, 3 respondents could recall their bad experience of process in the restaurant. Most of them were not happy with the delivery time, customer waited over 20 minutes for the food and some of them respondents waited for too long for worker to come and take orders. The process and operation have to be efficiency in the restaurant, these could increase the customer cover in the restaurant and improve in sales. In addition, information is how customer receives news and information from restaurant, the picture and text of the food from the menu should be accurate to the real food. 4 respondents were satisfied with the information such as menu and leaflet of the restaurant. They think that the menu layout was clear and easy to look. Addition to the restaurant advertised on many food magazine which help customers easy to find the place and fully described what is the theme of the restaurant and what kind of food they do in the restaurant. But 3 respondents were dissatisfied with the information, mainly, they were not happy with the menu, they think that the menu was too simple and without the ingredient inside the menu could case misunderstanding, also the food was not accurate to the picture from the magazine. Information is important to restaurant because it involved the communication and relationship with customers, customers have higher expectations if the restaurant is on the magazine and well promoted. For the most important is the menu design, good menu layout and pictures could attract customer. Finally, atmosphere inside the restaurant has a direct impact to service quality, atmosphere is including the lighting, personal space and decoration inside the restaurant. 4 respondents could recall their good experience in terms of atmosphere in the restaurant, one of the respondent said the lighting is important if customer are couple for a special meal as well as decoration. However, only 1 respondent was complaining that the table cover was too close to each table which didn’t have enough personal space and can not relax during the dinner. Decoration and atmosphere are essential to restaurant, it can gives a good image to customer and added value to service quality. Conclusion This report has examined customer perceptions of service quality in terms of staff’s performance, process, information, food quality and atmosphere in restaurants in Hong Kong using the critical incident technique. Perceived service quality is highly subject to different people, there are many definitions of quality that emphasize this aspect of customer (Juran, 1974). However, there is always an improvement in terms of service quality. The result shown that the customers are more concern and recognise the important on service quality into five main areas: staff, process, information, food quality and atmosphere. The hospitality industry such as restaurant seems increasing to be acknowledging the message that quality is satisfying the needs and expectations of the customer (Lockwood, 1995). Moreover, it managing quality is a particularly difficult and complex problems, the restaurant needs to face the manufacturing problems of providing a high quality food to satisfy customer, it also needs to counter the problems of service delivery through the high level of interaction between staff and customer (Lockwood, 1995). The report shown that the majority of respondents were satisfied with the service quality, 64% are satisfied to overall service quality in the restaurant. Especially staff and food quality are the main concern and have a direct impact to service quality, 22 respondents were satisfied with these areas. However, there are 34% are not satisfied with overall service quality in restaurant and mainly 12 respondents were dissatisfied with the staff and food in restaurant. Which has told us that there are improvement in service quality in restaurant. Managerial implications The results of the report have shown that there are many issues should be improved by manager of restaurant operation and training. This report could provide opportunities to the restaurant management for improvement in order to gain more competitive advantages. It is clear that much dissatisfaction in staff’s performance and food quality. The respondents in this research though that these two elements are important in service quality. In terms of staff’s performance, in order to provide exceeding service to customer to meet their needs and satisfaction, management should provide regular training to employees. Also in the food quality, the front house staffs should always asking for opinion of food from customers and having regular meeting with kitchen staffs sharing the commends from customers, not only on food quality also on overall performance. For some chain restaurants, they standardise the food quality and staff’s quality, they set a standard of staff’s quality for staff to follow to guideline to serve the guest and as well as on food control. Process also need to be improved, management need to make sure that the operation runs smoothly and aiming for no mistake in any steps, efficiency service could satisfy customer. Atmosphere and information are based on their target customer, the management should be understand their customer interest and provide suitable environment for customer.

Health and safety assessment Essay Example | Topics and Well Written Essays - 1500 words

Health and safety assessment - Essay Example According to Health and Safety at Work ( 2007), organizations have legal responsibilities towards their employees, among them are : In view of this, organizations must seriously consider conducting periodic risk assessment in order to prevent serious legal problems which could lead to the closure of a business. Although a business cannot totally eliminate all the risks in a workplace, management can lessen the probability of accidents by carefully evaluating the potential hazards by carrying out a risk assessment. The group assumed that certain hazards would be visible upon our visit to the facility we have chosen. The group selected the engineering facilities of Penrhyn Road - Sopwith Building since it a good example of a workplace that carries a lot of risks for two main reasons: it is a very busy workplace and a lot of equipment and machinery are being used there on a daily basis. The group visited the said facilities after asking permission. A Technician was assigned to us who willingly guided us through the facilities and explained to us some of the equipments that they have been using. They also allowed us to take some pictures since they were aware that we are doing a risk assessment for educational purposes. In order to have a reliable report, we visited the facility a couple of times and recorded our observations. Moreover, the group met after every visit to discuss the observations that we just recorded. The most important thing in this report is to abide by the guidelines in conducting a risk assessment which can be found at the HSE website. The group members agreed to follow the fi ve steps indicated in the brochure. The first step in Risk Assessment is to walk around the place by making observations on possible sources of hazard that can cause harm to the workers. In order to substantiate the findings, the group took pictures of situations where hazards exist. An example of this is a picture of wooden

Change management and employee motivation strategies for a business Essay

Change management and employee motivation strategies for a business process reengineering cycle - Essay Example The company that is the subject of this research is   ABC Company, a world famous chain of automobile manufacturing company, which is operated in many of the countries. Now at this point of time, the operations are so expanded for the company that the management at the centralized hub feels to facilitate the individual continental operational units so that the whole network can work in a better way. The centralized system is good but the management of the variety of sale points can be more effective if the individual units have the authority. In order to facilitate the individual units of the continents, there is a need of business process re-engineering, which will hold at a larger level, thus affecting many of the areas and departments and the stakeholders including, employees, suppliers, dealers and the customers. The business process re-engineering in which the ABC Company will authorize its units in different continents; there is need of highly mechanized communication system between the individual units so that the network of all the units of the ABC Company can be effective. There will be many of the changes in the internal systems of the company, which will affect the employees’ performance. Therefore, it is highly recommended to facilitate the internal control system and the employees first so that they can be a part of the change, which the company management wants to implement. It will be very difficult for the company employees to adapt and adjust to the new and technological communication system but the training programs can develop them in positive ways. Here the training and the motivation of the employees is highly required. The re-distribution of data means that initially when the whole control of the ABC Company was centralized then the center of the employee data and the other knowledge databases was only in the main office. Now the individual units of the company will have to sort out their relevant files and then store the relevant data and knowledge at their own particular main and centralized office.