USC Biz Majors Launch Green Fashion Startup - PQ for Undergrads

USC Biz Majors Launch Green Fashion Startup by: Gregory Yang on August 06, 2019 | 0 Comments Comments 186 Views August 6, 2019Mi Terro Global photoA duffle suitcase. Made entirely out of cork and recycled ocean plastic.For founders Robert Luo and Eesen Sivapalan, both former business students at University of Southern California’s Marshall School of Business, the bag is the product of Mi Terro, their green fashion brand company that focuses on eliminating waste and cleaning up the planet by creating premium fashion fabrics made from eco-friendly materials and environmental waste.MY EARTHThe name, â€Å"Mi Terro† means â€Å"My Earth† in Portuguese.â€Å"We chose Portuguese as the language of choice in honor of our first product, our duffle suitcase,† Sivapalan tells PoetsQuants for Undergrads. â€Å"As our duffle suitcase is primarily made from cork, and because cork is most abundant in Portugal, we wanted to use Portuguese as the language to name ou r company. We also want our customers to feel how we feel about our Earth. It is our home, so we should refer to it as such.†Mi Terro first came into fruition when Luo attended a KPMG competition while at USC. It was at this competition that Luo learned about the benefits of Portuguese cork, a sustainable resource that’s taken from the bark of cork oaks. The entire process of Portuguese cork is sustainable.â€Å"The trees aren’t cut down or damaged when the cork is harvested, and they can be harvested every nine years for the lifetime of the tree — roughly 270 years,† according to the Portugalist. â€Å"To cut down a cork tree you actually need a permit from the Portuguese Ministry of Agriculture, and it’ll illegal to cut a cork tree down without one.†Luo has intrigued and was soon spending hours a day researching cork.â€Å"After the competition, I spent five hours every day researching these materials,† Luo says. â€Å"After six months of research, experimentation, and traveling the globe to find manufacturers and suppliers, my team finally created the world’s first premium travel bag made from recycled ocean plastic and natural cork.†ONE OF THE MOST POLLUTING INDUSTRIES IN THE WORLDFashion is one of the least sustainable industries in the world. From sourcing products to shipping to intricate supply chains and sometimes unethical labor, the process of making and selling clothes and other consumer product goods can be one of the harshest industries for our planet and its inhabitants.According to Fast Company, the fashion industry generated 1.2 billion tons of greenhouse gases in 2015, more than all international flights and maritime shipping combined.â€Å"We believe the future is about sustainability,† Luo says. â€Å"Fashion waste, plastic pollution, and deforestation are destroying our habitat. We must act now and act quickly.†For Luo and Sivapalan, Mi Terro is their answer to addressing sustainability in the fashion industry.â€Å"Our goal is to make green fashion affordable and to make Earth green again,† Luo says. â€Å"From creating the Forbes featured travel bag made from ocean plastics and natural cork to making a shirt from unwanted milk, we never stop discovering new ways to solve world problems through means of green fashion.†Mi Terro Global photoHOW IT ALL WORKSTo bring Mi Terro to life, Luo and his team met weekly to design the product.â€Å"These were hand-drawn designs so that we could show the manufacturer how we wanted the final product to look like,† Sivapalan says.Luo, who is originally from China, set out to make connections and find a suitable manufacturer that could bring their designs to life.Mi Terro sources their cork material from Portugal and Spain and then ships the raw goods to their partnering manufacturer in China, where the final product is produced.â€Å"It was a very time-intensive process,† Sivapalan explains. â€Å"We made lots of mistakes and we’ve learned a lot from them along the way so that the next products we release can be of even higher standards.†Developing a suitable prototype with high-quality materials was one of the biggest challenges, Sivapalan says.â€Å"There are other cork bags on the market, but the quality of the material is quite poor,† he says. â€Å"The cork material comes out looking very patchy. We approached over 10 manufacturers to eventually get the desired finished product.†On top of actually producing the product, the Mi Terro team had to find ways to promote it to the general public.â€Å"We only had one prototype and it is an expensive product, especially since we were working with a college student’s budget,† Sivapalan says. â€Å"So we were limited to local social media influencers, and influencers who wouldn’t charge much to pose with the product or promote the product. Thankfully, weà ¢â‚¬â„¢re in Los Angeles where there are a plethora of influencers and we were able to utilize the USC network to get access to plenty of people who were able to help us out.†PEOPLE WANT CHANGE  The journey of bringing Mi Terro wasn’t easy, but one the team was able to bring their prototype to life, it met with widespread support.The company was able to surpass its $10K Kickstarter funding goal in less than 15 days.â€Å"We were ecstatic that so many people love our product,† Luo says. â€Å"It was an encouraging moment for us. At the same time, we knew that we have to go beyond people’s expectation and fulfill our promises. To us, this is just the beginning and we are ready to provide the best service and products possible.†With their USC network, Luo and Sivapalan were able to access the Blackstone Launchpad, an entrepreneurship program that’s designed to support and mentor students, staff and alumni entrepreneurs in bringing their ideas to life.Additionally, the team participated in startup venture competitions, such as USCs New Venture Seed Competition, where students bring their startup ideas and compete for prize money.â€Å"Through the New Venture Seed Competition, run by the Lloyd Greif Center for Entrepreneurial Studies, we had access to exclusive mentorship which helped us pivot and gave us much needed direction,† Sivapalan says.Sivapalan says the amount of support his team received from the USC network was critical in helping Mi Terro become a reality.â€Å"We’re lucky to have had phenomenal mentors — Professor Albert Napoli, Professor Elizabeth Amini, and James Bottom from USC’s Blackstone Launchpad,† Sivapalan says. â€Å"All of them were gracious enough to give us their time, support, and mentorship as we went from having an idea to a prototype to a successful Kickstarter, and to finally being finalists in the New Venture Seed Competition and Wrigley Competition.†Ã‚  A GREENER TOMORROWWith the success of Mi Terro’s cork bag, Luo and Sivapalan have pushed to make even more sustainable products.The company is currently launching its next two products, the Limitless Milk Shirt and Underwear.â€Å"What’s special about these two products is that they’re primarily made from upcycled milk,† Sivapalan says. â€Å"According to a statistic from the Wall Street Journal, in 2016, American dairy farmers dumped about 43 million gallons of milk. There’s so much milk that just gets dumped away and we want to utilize the milk that gets unnecessarily thrown away.†The Mi Terro products are the world’s first shirt and underwear made from upcycled milk.â€Å"As long as we continue to stay focused on our mission, we know that more people will join us to live green and shop green,† Luo says. â€Å"We know the road is long, but we are ready to embark this journey.† Page 1 of 11

Analysis Of Edgar Allan Poe s Tell Tale Heart Essay

Imagine yourself looking in the mirror. The mirror is a high definition mirror that shows all of your pimples, your acne, and all of your flaws. You might have big pores, or fat checks, dark spots around your eyes, or you have a thick eyebrows that are forming into one big eyebrow. The mirror shows a lot of things that you don t like about yourself, but instead of building yourself up you decided to tear down someone else down for their flaws. Very much like the popular girl at school you learn to start tearing people down. You begin to start picking on the girl with the pale skin with dark short hair. You grow up in life and you continue to judge people. You become the stereotypical â€Å"mean girl’ in life. But are you a mean girl only because you are insecure about yourself, or do you genuinely have nothing better to offer society than cruel comments on people’s appearance. Very much like a â€Å"mean girl† in Edgar Allan Poe’s Tell Tale Heart, it is a thrilling mystery with murder. The story is basically about a man who is a server to an old man who has an odd looking eye. It is not the old man’s fault for his appearance, nor should the old man deserve the cruel thought, that is being thought out by the narrator who also is the servant. Later in the story, the servant decided to murder the old man with the odd eye because it freaks him out. The story allows me to think that the servant is the mean girl. He is stuck in a boring unexciting life after he peaked in high school. HeShow MoreRelatedAn Analysis Of Edgar Allan Poe s The Tell Tale Heart 1015 Words   |  5 Pagesâ€Å"Insane in the Membrane† Edgar Allan Poe is one of the most acclaimed short story writers of all time and is considered the father of the psychological thriller. He has achieved ever-lasting fame for his work in various fields of literature, from prose to verse. However, it is his Gothic narrative, in the short story realm he is greatest known for and is regarded as one of the foremost masters of horror that the United States has ever fashioned. The crucial component to these horror stories isRead MoreAnalysis Of Edgar Allan Poe s The Tell Tale Heart 1291 Words   |  6 Pagessecrets hidden in the story line that does it? Individually when each of you close your eyes and visualise a book that has been flicked by hundreds and has been adored what comes to mind? The famous Edgar Allan Poe stands out in the history of gothic texts, especially his novel the â€Å" Tell-Tale Heart†. However there is a numerous amount of contemporary texts based off this genre including Tim Burton’s â€Å" Vince nt†. In this presentation I hope to engage you in the history of the gothic genre. GothicRead MoreAnalysis Of Edgar Allan Poe s The Tell Tale Heart1104 Words   |  5 PagesPoe Psychoanalysis Psychoanalysis began with Sigmund Freud, also known as the founding father of psychoanalysis. Psychoanalysis is a method for treating mental illness and also a theory which explains human behavior. (McLeod) Freud broke his theory into 3 different levels, Id, Ego, and Superego. Edgar Allan Poe’s â€Å"The Tell Tale Heart† and the â€Å"Cask of Amontillado† focused deep into these levels of psychoanalysis specifically the superego and the id. Freud explained that our superego is our conscienceRead MoreAnalysis Of Edgar Allan Poe s The Tell Tale Heart 1560 Words   |  7 Pagesbelong to Mr. Poe. You see, Edgar Allan Poe is still one of the greatest masters of enticing emotion into readers. Whether it is psychological fear in short stories like Bernice and The Pit and the Pendulum or poetry about death, sadness, and love. But, Poe really does raise the bar when it comes to mystery in his poetry. From houses suddenly combusting in The Fall of the House of Usher and uncanny deliriums in The Tell-Tale Heart, mysteries of all kinds encompass Poe s works. Poe has mastered theRead MoreAnalysis Of Edgar Allan Poe s The Tell Tale Heart957 Words   |  4 Pageswhether madness is or is not the loftiness of intelligence,† (Edgar Allan Poe). Edgar Allan Poe is a well known and beloved writer of the horrid and meticulous. Through emphasis on his personal life and personal insanity, we get a glimpse inside the world that might be our own minds as well as stories that teach us life lessons as well as make our blood curdle and ponder over the deep emotions of Poe’s life. Stories such as the Tell-Tale Heart teach us of these life lessons. In this story the narratorRead MoreAnalysis Of Edgar Allan Poe s A Tell Tale Heart1289 Words   |  6 PagesInside the Heart There are many well-known poets, but not many are as unique as Edgar Allan Poe. By the age of 13, Poe had become a creative poet (Biographies). Many of Poe s works were horrific fictional stories. His first book was published in Boston in 1827, called Tamerlane and other Poems. More of Poe s major works include Tales of the Grotesque a d Arabesque, which included his most spine tingling tales such as Ligeia and The Fall of the House of Usher. Most of Poe s works haveRead MoreAnalysis of Edgar Allan Poe ´s The Tell-Tale Heart605 Words   |  2 Pagesâ€Å"The Tell- Tale Heart†, written in 1843, is a simultaneous horror and mental story presented in a first- person perspective, in which Edgar Allan Poe, the author, portrays that the significant influence of inner guilty and fear on narrator’s insane. The author achieves this in the means of figurative languages, symbolism and the plot of the story. Through the whole story, there is no doubt that guilty plays a tremendously crucial role. It is obvious that symbolism is used for many times. To beginRead MoreEdgar Allan Poe s The Tell Tale Heart857 Words   |  4 Pagesfear what they can t control. Author, Edgar Allan Poe wrote short stories that evoked emotions of fear of the unknown in a way that speaks to the reader. Some of Poe s stories were not well accepted in his day because people were just not ready for them- they were scary. Poe s works The Tell-Tale Heart, The Premature Burial and The Facts in the Case of M. Valdemar evoke emotions of fear of the unknown for the reader Edgar Allan Poe s The Tell-Tale Heart, is a short story that illustrates theRead MoreWhy Should We Care?1748 Words   |  7 PagesWhy Should We Care?: Edgar Allan Poe â€Å"Few creatures of the night have captured [reader’s] imagination[s] like [Edgar Allan Poe]† (â€Å"Vampires†). Poe has fascinated the literary world since he first became known for writing in 1829, when he was just twenty years old (Chronology†). While he is widely known for exploring the macabre, his work is controversial because of its psychologically disturbing nature. Edgar Allan Poe is worth examining as an author because his many contributions to the literaryRead MoreThe Final Days of Edgar Allan Poe by Roger Francis 1732 Words   |  7 PagesEdgar Allan Poe is regarded as one of the most influential American writers of the nineteenth-century. Poe’s short stories posses the recurring themes of death, murder and his narrators often show signs of mental instability, like the old man in â€Å"The Tell-Tale Heart† and Montressor in â€Å"The Cask of Amontillado†. Since tragedy was prominent throughout Poe’s life, his wor k reflects the darkness ingrained by continuously being faced with adversity. Poe’s mental stability also comes into question when

Quantitative Analysis

Question: Discuss about the Economics and Quantitative Analysis ? Answer : Introduction: An upward rising trend for online mode of education is noticed in United States of America. During the recent years, higher education sector has witnessed a sharp growth in current years. A large number of universities in United States of America provide the facilities of online mode of education. The current report consists of the brief discussion of the analysis performed. The data obtained represents for rate of graduation and rate of students retained in the university. Objective of the study: The primary objective of this study is to analyse the quality of the education provided by the universities of United States. Background of the study: Over the years, a large number of education institutes in United States are going through several challenges. Online mode of education is regarded as the most popular source of education. Ever since the growth of internet, there has been a vast expansion in online education with large number of universities following the same trend. Several students are facilitated with online education program and universities make the use of effective tools to implement such programmes. Students living at distant places can gain the access of their study material and other educative materials through the help of internet. The current report takes into the consideration the quality of online education imparted by the universities. The report also lays down the ideas concerning the methods of collecting data and along with the analysis of data. The interpretation of the result derived from this report provides the in depth analysis of the methods used. Methods used for analysis: The current study takes into the consideration data, which is obtained from twenty-nine universities of United States. To analyse the data several statistical tools are used such as measures of central tendency and measures of dispersion. A comparison is drawn measuring the two variables obtained and provides an idea concerning the superiority of practices for online study in these universities. The study also takes into the consideration the liner of regression equation to ascertain the amount of association between the two variables. The relation amid the two variables namely the rate of retention (RR) and the rate of graduation (GR) is also examined with the help of scatter diagram. The statistical measures adopted will help in understanding the association between the rate of graduation and the rate of return in the universities. The measures adopted will help in understanding the quality of education imparted in these universities. Outcomes: The rate of return and the rate of graduation are obtained from the measures of central tendency and through measures of dispersion. In order to derive the results mean value, standard deviation, a minimum and maximum value has been computed for the variables. The mean value lays down the parameters for the variables. On the other hand, the average values of the variable in the twenty-nine Universities are provided through using the mean value. Standard deviation represents the measure of dispersion. The standard deviation lays down the scatter distribution. The minimum and the maximum values provides the notion concerning the extension of distribution. Below stated tables provides the measurements; Measures Graduation Rate (GR) Retention Rate (RR) Mean 41.75862 57.41379 Standard deviation 1.832019 4.315603 Minimum 25 4 Maximum 61 100 Table 1: Table measuring the descriptive statistics (Source: As created by author) Below listed scatter diagram has been obtained by undertaking the rate of retention in the form of independent variable. Figure 1: Figure representing the scatter diagram of Rate of retention and Rate of graduation (Source: As Created by Author) The above stated scatter diagram is derived by taking into the consideration the rate of retention along the X axis and the rate of graduation along the Y axis. The scatter diagram represents an upward rising trend. The diagram represents a positive but direct relationship among the variables. This represents an increase in the value of retention rate along with the graduation rate. A regression equation is performed by taking into the consideration the rate of graduation at the X-axis and the rate of retention at the Y variable. Computation of the results is listed below; The regression results derived after computing the above stated equation lays down the regression co-efficient rate at 0.284526. The equation of regression is listed below; Y = 25.4229 + 0.284526*x + e. In the above stated regression equation, Y signifies the graduation rate in universities and X signifies the retention rate. The E variable signifies the components of random error. The P-Value of the coefficient slope represents 6.59 * 10^-5. It is understood that the P-Value is lower than the significant level of 0.05. Hence, the coefficient slope is considerably diverse from 0. The P-Value of the intercept test represents 2.47 * 10^-7. This represents that the P-Value is lower than the given level of significance which stood at = 0.05. To conclude with the slope of co-efficient is significantly different from zero value. Furthermore, the regression coefficient reflects a positive result in the above stated equation. The results obtained highlight the positive association amid the rate of graduation (GR) and the rate of retention (RR). The results indicate that with an increase in the value of graduation rate, the value of rate of retention also increases. The graduation rate and the rate of retention represent the continuous variable. By using the tools of correlation co efficient association amid the two variables is studied. The positive value of correlation represents the direct relation whereas the negative value reflects an indirect association. In the below stated table lays down the correlation between the two variables; Graduation Rate (%) Rate of Retention (%) Graduation Rate (%) 1 Rate of Retention (%) 0.670245 1 Table 2: Table representing correlation between graduation rate and rate of return (Source: As created by author) The correlation coefficient derived stood as 0.670245. Thus, it is understood that there is a direct relation among the variables. The adjusted R square helps to determine how good the fitted regression model is. The adjusted R square derived from the regression model stood 0.428829. Thus, the model is not regarded best in terms of lowering the errors. Discussion: The objective of the analysis of the data is to develop an idea concerning the two variables namely, graduation rate and the retention rate. From the analysis it is understood that there is significant difference between the mean value derived for the two rates. The maximum value concerning the rate of retention is on the higher side. Thus, retention rate is more than the graduation rate. The results obtained from the regression analysis represents that there is a direct relation between the two variables. It is noteworthy to denote that value of retention rate increases with the graduation rate. Conclusion and recommendations: To conclude with, the report analysed the eminence of the online education in the Universities of United States. Results derived from the analysis states that the rate of graduation is on the higher side in comparison to the rate of retention. Following the study, few recommendations is laid down below; The adjusted R-square represents a smaller value under the regression analysis. Thus, the regression model is not well suited with the fitted model. The results derived from the regression analysis only provide simple measurement of the data set. The size of sample is relatively small with only 29-sample size. The results could have been more efficient had some other methodologies of sampling would have been adopted. References Afifi, A.A. and Azen, S.P., 2014.Statistical analysis: a computer oriented approach. Academic press. Castagliola, P., Achouri, A., Taleb, H., Celano, G. and Psarakis, S., 2015. Monitoring the coefficient of variation using a variable sample size control chart.The International Journal of Advanced Manufacturing Technology,80(9-12), pp.1561-1576. Diggle, P.J., 2014. Statistical Analysis of Spatial and Spatial and Spatio-Temporal Point Patterns. Draper, N.R. and Smith, H., 2014.Applied regression analysis. John Wiley Sons. Kleinbaum, D.G., Kupper, L.L., Nizam, A. and Rosenberg, E.S., 2013.Applied regression analysis and other multivariable methods. Nelson Education. Kolaczyk, E.D. and Csrdi, G., 2014.Statistical analysis of network data with R(pp. 1-5). New York: Springer. Little, R.J. and Rubin, D.B., 2014.Statistical analysis with missing data. John Wiley Sons. Mannor, S. and Tsitsiklis, J.N., 2013. Algorithmic aspects of meanvariance optimization in Markov decision processes.European Journal of Operational Research,231(3), pp.645-653. McAuliffe, R.E., 2015. Coefficient of variation.Wiley Encyclopedia of Management. Montgomery, D.C., Peck, E.A. and Vining, G.G., 2015.Introduction to linear regression analysis. John Wiley Sons. Quantitative Analysis Question: Write an essay on quantitative analysis. Answer: This particular study is aimed to build a quantitative analysis in order to do a proper risk assessment for the risks involved in the food chain of the organization. The quantitative analysis can be done in both ways such as using primary research and using secondary research method (Pierce Sawyer, 2013). However, this study has chosen the secondary data collection technique for conducting the quantitative analysis. Thus, for conducting this particular quantitative analysis, researcher has considered the secondary research method in order to do a quantitative analysis for the risk assessment. In order to portray the entire quantitative analysis, researcher four major operations in the food chain of The Food Company (DeFusco, McLeavey, Pinto, Runkle Anson, 2015). These operations are the raw material equipments, food preparation, packaging as well as food delivery. Therefore, researcher has made four themes depending on the operations in the food chain of the organization. The major feature of the themes in this secondary quantitative analysis of this study is to collect and identify the risks associated individually in the four operations of the food chain of The Food Company. On the other hand, as per the identification of the risks, the assessment of the risks as well as the possible way of resolving the risks are aimed to be discussed in the theme of this quantitative analysis. As a whole, the researcher has simply utilized the crucial findings of the risk assessment of The Food Company based on the collation of information through several secondary resources linked with the study such as some journals, articles as well as books. Quantitative Analysis and Findings Theme 1 Theme 1 the risks associated with the raw material equipment of The Food Company H1 the risks involved with the raw materials are crucial for the organization as well as its customers There are several risks associated with the food raw materials those can be very critical for the business of this organization as well as can become harmful to the people who are availing the food service of this organization (Grant, 2016). The raw materials are the major equipment for producing a product especially for the food product. This is because, the health issues are always strongly correlated with the quality of food served by an organization. Therefore, if the raw materials utilized as the ingredients of the food prepared by the company are of poor quality, then a question can be raised regarding the safety of the customers. The use of the green food materials has been minimized which is not at all a fact that goes with the health consciousness of people. The bad qualities of the meats for the non vegetarian items are often noticed as one of the significant risks in terms of the raw materials of food. Hazards are often observed in the meats which are going to be used for the preparation of a non-vegetarian item. H0 the risks involved with the raw materials are not crucial for the organization as well as its customers As per the risks are concerned, therefore, it must be said that the food chain of this organization is not free from risk. It has often been seen that the raw materials of the food are not always free from risk. Thus it can be said that this alternative hypothesis is not valid for this discussion. Findings The raw material equipments of the products of The Food Company are simply the food materials. People always have a crucial concern regarding the quality of the food that they are going to have during lunch, dinner and breakfast (Liu, Song, Tang, Li, Xu, Wu, Brookes, 2013). The Food Company supplies mainly the quality condiments to the fast food service. On the other hand, the safety of the children can be the most important concern while such risks are occurred in the raw materials of the food. This is because; it has been observed that due to the worse quality food, the health of the children is affected effectively (Hua, Dalbor, Lee, Guchait, 2016). Hence, the organization should be very careful regarding the quality of the raw material ingredients before utilizing the materials in order to prepare the food menus. The Food Company should be concerned in order to use the fresh and quality ingredients or raw materials in order to make a good food for the customers. The Food Compan y should also increase the use of the green products for the preparation of the food items. On the other hand, the company should also pay attention to the minimization of the hazards in the meat for the preparation of the non-vegetarian food items (Hassija, Kumar, Velusamy, Balasubramaniyan, 2016). If the prepared is free of such safety risks therefore, it would help the organization to gain an increased sale and revenue. Theme 2 Theme 2 risks associated with the food preparation and Process of mitigating the risks with the help of food production H1 - the risks involved with the food preparation are crucial for the organization, its customers and its staffs as well The major risks associated with the food preparation are the way of preparing food for the customers. It has been often noticed that some of the chefs in the restaurants or in the fast food chain do not maintain cleanliness while preparing certain food for the customers. This is because, the chefs have to prepare so many food items in a day and sometimes they get distracted to maintain all of the required things to maintain the good quality of the food items. Therefore, a safety risk remains in such situation. On the other hand, the safety of the cooks or the chefs can be a question in terms of the risks in the food preparation for the company. Food service as well as the kitchen staffs can suffer from the injuries like the bruising or strains from managing bulky or the heavy products or the objects (Wright, 2016). Hence, it must be said that several accidents in the kitchen are caused due to the wrongs systems in the organization. H0 - the risks involved with the food preparation are not crucial for the organization, its customers and its staffs as well As per the risks are concerned, therefore, it must be said that the food chain of this organization is not free from risk. It has often been seen that the food preparation is not always free from risk. Thus it can be said that this alternative hypothesis is not valid for this discussion. Findings Food preparation is directly linked with the health concern of people or the customers. The reputation of the company can also be hampered due to such crucial issues. The Food Company, therefore, has to be very careful for the customers as well as the well-being of the staffs of this organization. In order to maintain the safety of the customers or to provide a good quality food, good training programs must be given to the kitchen staffs in order to make them aware of the safety issues for the customers. On the other hand, the organization The food Company should implement a proper system through which the number of accidents occurred with the staffs can be minimized. They should increase the awareness of the safety of the staffs by providing several detailed safety precautions (Harder, Peters, Molander, Ashbolt, Svanstrm, 2016). the staffs of the organization must be trained for checking as well as monitoring equipments before utilizing and for reporting any damaged equipment and c able, discoloured sockets or defective plugs. Theme 3 Theme 3 risks involved in the packaging and the way of mitigating such risks H1 - the risks involved with the packaging are crucial for the organization, its customers and its staffs as well The company has not been successful to maintain all of the environmental necessities while packaging food. Most often, it has been noticed that the packaging of food has the presence of several harmful chemicals such as the polyethylene, per-fluorinated compounds, vinyl chloride and many other chemicals in the food samples. These kinds of chemicals are not eco-friendly at all and these products cannot be recycled after the decomposition. It was detected and monitored at very low levels in the samples small proportion analyzed. Therefore, The Food Company can utilize this particular product for making the packaging of food. On the other hand, this organization should also follow properly the rules and regulations of food packaging implemented by the Australian government. The organization should also remember the fact that the rules and regulations must be very strict for the employees and the organization itself in terms of implementing contamination free packaging of the food. H0 - the risks involved with the packaging are not crucial for the organization, its customers and its staffs as well As per the risks are concerned, therefore, it must be said that the food chain of this organization is not free from risk. It has often been seen that the packaging is not always free from risk. Thus it can be said that this alternative hypothesis is not valid for this discussion. Findings The packaging of the food generally prevents contamination or pollution, permits food to be easily transported easily as well as it also extends the shelf life. The packaging provides also a surface for the identification as well as the labelling of the products. The proper packaging materials requires for ensuring that the food that has been packaged is not at all contaminated or polluted from the substances that can migrate from the food packaging. human lives get endangered due to such contamination caused by the rapid usage of such packaging systems comprised of harmful chemical products due to the excessive use of chemicals in packaging. The one and only way of resolving this problem is that the avoidance of the utilization of such chemical products while packaging the food for customers (Chen, Ribeiro Chen, 2016). On the other hand, it can only be done by using products those can easily be decomposed and can also be recycled. For an instance, an effective example of food packa ging product can be taken into consideration as ESBO. It is manufactured from the oil of soybean as well as utilized in a range of plastics for giving the airtight mechanical properties as well as plastic safe properties for generating a good seal between the food container as well as its lid. Theme 4 Theme 4 Risks associated with the food delivery and the significance of those risks H1 - the risks involved with the food delivery are crucial for the organization, its customers and its staffs as well This food delivery system can also have few crucial risks that can affect the company reputation as well as can be harmful to customers of The Food Company who want to avail the product and the food service of this organization (Pickard, 2012). The major risk in this scenario is the delivery of the wrong food product to the customers who have made order for certain food. It can often be happened that the customers are sometimes delivered wrong food which is different from the actual order made by that particular customer. Generally, this kind of problem is encountered due to presence of bulk of orders for food. In spite of the adaptation of the advanced technologies, often this organization becomes confused while delivering products to two customers. Exchange of products between that two people can often be taken place (Bryman Bell, 2015). On the other hand, another important risk is there in the food delivery system of The Food Company is that the security risk of the customers whi le placing an order for food via online. H0 - the risks involved with the packaging are crucial for the organization, its customers and its staffs as well As per the risks are concerned, therefore, it must be said that the food chain of this organization is not free from risk. It has often been seen that the food delivery is not always free from risk. Thus it can be said that this alternative hypothesis is not valid for this discussion. Findings Food delivery is one of the most crucial operations of The Food Company. The process of food delivery actually deals with the process of reaching to the customers who have ordered for the specific food (Germann Caldwell, 2016). Thus, this company has to maintain an excellent food delivery system in order to supply food to the customers. However, the adaptation of the advanced technology in receiving and delivering order to the customers has taken a significant role in terms of mitigating this particular risk. The organization must be very careful to provide huge security commitment while taking orders and delivering products with respect to the orders via online. Summary This entire discussion has implemented on the basis of the quantitative analysis of the risks involved in the food chain of The Food Company. This discussion or the quantitative analysis has mainly done the risk assessment for the organization in terms of which the parameters can be set or determined to resolve the risks to provide an excellent service to the customers. After the whole discussion made in the form of four themes, it can be seen that the four chains of operations have several faults due to which risks are generated. Most importantly, the shortfalls in the four chains of operation in the organization mainly generate the risks associated with the safety as well as security of the customers of the company. Therefore, due to this particular risk, the business reputation of the organization would be hampered the most and it would also result in a huge lose in their business. this particular secondary quantitative research has identified all the possible risks in the individ ual op3erations like, raw material equipments, food preparation, food delivery as well as packaging. Not only the identification of the risks but the risk assessment with the analysis the way if mitigating the risks have also been discussed in this discussion very properly. Reference List Bryman, A., Bell, E. (2015).Business research methods. Oxford University Press, USA. Chen, N., Ribeiro, B., Chen, A. (2016). Financial credit risk assessment: a recent review.Artificial Intelligence Review,45(1), 1-23. DeFusco, R. A., McLeavey, D. W., Pinto, J., Runkle, D. E., Anson, M. J. (2015).Quantitative investment analysis. John Wiley Sons. Germann, P., Caldwell, R. (2016). Preclinical Safety and Risk Assessment.Value Creation in the Pharmaceutical Industry: The Critical Path to Innovation,8, 2. Grant, D. (2016). Business analysis techniques in business reengineering.Business Process Management Journal,22(1). Harder, R., Peters, G. M., Molander, S., Ashbolt, N. J., Svanstrm, M. (2016). Including pathogen risk in life cycle assessment: the effect of modelling choices in the context of sewage sludge management.The International Journal of Life Cycle Assessment,21(1), 60-69. Hassija, V., Kumar, C. S., Velusamy, K., Balasubramaniyan, V. (2016). A Comparative Risk Assessment for Sites with Single and Double Units. InCurrent Trends in Reliability, Availability, Maintainability and Safety(pp. 459-470). Springer International Publishing. Hua, N., Dalbor, M., Lee, S., Guchait, P. (2016). An empirical framework to predict idiosyncratic risk in a time of crisis: evidence from the restaurant industry.International Journal of Contemporary Hospitality Management,28(1). Liu, X., Song, Q., Tang, Y., Li, W., Xu, J., Wu, J., ... Brookes, P. C. (2013). Human health risk assessment of heavy metals in soilvegetable system: a multi-medium analysis.Science of the Total Environment,463, 530-540. Pickard, A. (2012).Research methods in information. Facet publishing. Pierce, W. C., Sawyer, D. T. (2013). Quantitative analysis. Wright, W. F. (2016). Client business models, process business risks and the risk of material misstatement of revenue.Accounting, Organizations and Society,48, 43-55.

Stress related to workplace conditions

Introduction Stress in the workplace may be defined as a situation in which an individual has to strain to cope with workplace conditions. Michie (2002) describes work related stress as a situation in which an individual’s â€Å"psychological and physical resources are not sufficient to cope with the demands of the environment and the task being handled† (67). Psychological factors have a strain on a person’s mind or emotions. Physical factors are those related to the ability of the body to function correctly in the work environment.Advertising We will write a custom essay sample on Stress related to workplace conditions specifically for you for only $16.05 $11/page Learn More Unpredictability and uncertainty of work situations are recognized as the main causes of stress in the workplace. Time limits that an individual considers inadequate may also be a cause of stress. There are individuals who will have a tendency to be frequently stressed because of their limited ability to withstand difficult situations. There are some work situations that will also increase the possibility of experiencing stress. Ergonomics involves designing space for the most efficient and comfortable use (Katsigris Thomas 139). In a restaurant business, there is increased need to move speedily and repetitively. It requires enough space and reduction of barriers to movement. However, space is costly and quick service shops tend to reduce the cost by choosing small-sized spaces. Some of the quick service shops are also associated with work overload. There is a need to reduce the pace of service and reduce work overload. Causes of workplace stress The causes of stress in the workplace that are related to work include poor physical environment, excess work assignment, inadequate time for completion of tasks, physical danger among others (Michie 68). An individual’s role in organization is another cause of stress in the workplace. It may be caused by uncertainty about the role that an individual plays in an organization. Michie (68) describes such a situation as role ambiguity. The type of work that an individual covers is not clearly defined or varies everyday. Role conflict is another cause categorized under role in organizations (MacDonald 19). It involves two or more employees playing the same role that ought to be exclusively covered by one person. The multiple individuals may not share the same opinion on how work should be done (Daft Marcic 358). Responsibility for people under your team or organization may also be another source of stress. This is the case where a team leader or manager has to take responsibility for the mistakes committed by someone else. MacDonald (20) argues that the management style used by an organization may be a source of workplace stress. Michie argues that â€Å"managers who are critical, unsupportive, or bullying may be a source of workplace stress† (69). Unpaid overti me is also a cause of stress. Internal and external reorganization may be a cause of stress when individuals are given different roles or new environment (Michie 68). Reorganization may take many forms such as mergers or downsizing.Advertising Looking for essay on psychology? Let's see if we can help you! Get your first paper with 15% OFF Learn More Another group of work-related stress comes from career development issues. They may include lack of job promotion opportunities. Michie (68) describes under promotion and over promotion as possible causes of stress in the workplace. Over promotion may be a cause in that the individual may lack expertise to carry out his/her new duties. Under promotion may be the situation where an individual feels he/she is qualified to fill a higher rank. Under promotion may be a cause lack of enough work which is also related to stress. Individuals who lack job security may be stressed depending on their well-being. Those who have other s ources of income may be less concerned about being laid off. When organization appears to undermine an individual’s ambition it may also result in stress. Relationships in the workplace are another source of work-related stress. Poor relationship with the supervisor, other employees, or customers may be a cause of stress (MacDonald 20). Environmental factors such as poor amenities, noise or other forms of pollution may also cause stress. Organization structure and climate may also be a cause of work-related stress (Michie 68). In this category, stress arises when the senior staff has a tendency of making decisions without consultation. Stress may arise by setting too many restrictions on employee behavior. Workplace stress may also be generated from the situation where an organization is facing financial difficulties (Michie 68). Financial difficulty may result in changes in organizational behavior to reduce costs that may be difficult for employees to adopt. Human reaction t o workplace stress Human reaction to sudden causes of alarm such as a verbal confrontation with the manager may result in many physiological responses. These may include increased breathing, heart rate, or widely opened eyes. When the causes of the sudden alarm are things that the employee can escape from such as fire, the employee muscles respond (Michie 67). Sometimes when the cause of stress is repeated from time to time, the employees may take an adaptive response. For example, if the verbal confrontations from a manager or supervisor are common, employees may soon describe it as the nature of their superiors which should not be taken seriously. Michie (67) argues that adaptation is a form of human reaction to stress that gradually tends to reduce the impact of a repetitive strenuous situation. When employees fail to adapt to the causes of workplace stress, it may develop into a third stage known as exhaustion (Michie 67). In this case, health complications and bad personal habi ts may replace the good character of an employee.Advertising We will write a custom essay sample on Stress related to workplace conditions specifically for you for only $16.05 $11/page Learn More Different people have different levels of vulnerability to stress depending on their lack of resources. Michie (69) identifies lack of material resources such as lack of an alternative source of income may increase risk of experiencing stress. Michie (69) argues that psychological factors such as low self esteem may also increase vulnerability to stress. There are instances when work-related stress is transferred at home in the case of work overload. Women are recognized as likely to experience stress at work that merges with pressures at home (Michie 70). Hellriegel Slocum (199) discuss that having many roles to play may cause stress. For example, roles at home, church, or managing a sports team as well as the work may be a cause of pressure to an individual. Work-related stress may develop into complicated health problems if experienced for a long period such as diastolic blood pressure and mental illness. Some of the symptoms that may develop as a result of work-related stress include â€Å", escapist drinking, smoking, depressive mood, job dissatisfaction among others† (Michie 68). Some individuals may react to work-related stress by a change in attitude towards work. This may be followed by poor work performance and bad conduct. Absenteeism and lateness are also associated with work-related stress. Other effects of stress include memory loss and lack of concentration at the workplace. MacDonald argues that â€Å"lack of attention to detail may lead to increased mistakes† (21). Some individuals may show indecision or delay in making decisions. Individuals may also report physical aches and pains that may lack explanation. Individuals may show all these symptoms related to stress but it is likely that they may deny being stressed. MacDonald (21) argues that an individual may deny work-related stress because of the possibility of being perceived as incompetent. Others may be embarrassed to be seen as unable to work under pressure. Some employees may also be unable to recognize that they are actually stressed. Dealing with workplace stress Stress can be managed at the individual level and the organizational level. At the individual level, stress may be effectively reduced by training employees to deal with stress. The training program includes topics on awareness. Workers are taught to recognize the beginning of stress.Advertising Looking for essay on psychology? Let's see if we can help you! Get your first paper with 15% OFF Learn More This is necessary because an early discovery of stress makes it easier to treat. Training is also carried out on skills of relaxation, and a lifestyle that reduces the effect of stress. There is training to boost self confidence and motivation. It is a way of reducing risk of experiencing stress associated with lack of psychological factors (Michie 70). Individuals are taught how to analyze a situation that causes stress and how to minimize the impact of the source. At the organizational level increased support to employees may be seen as an effective way of reducing stress. Engaging groups in making decisions may reduce work-related stress. Teaching the staff communication skills and expressions of empathy may also reduce stress (Michie 71). Organizations should ensure that individuals are given roles on positions they are qualified. Individuals should have the necessary skills to complete a task. Organizations should also ensure that employees have the necessary equipment and mate rials to carry out the job. Organizational culture is recognized for creating stability and predictability within an organization. Organizational culture may include the beliefs, values and behavior associated with an organization that may be attributed to its success. Organizational culture determines â€Å"how we act, think, and behave as well as providing a structure that makes work predictable and stable† (Peterson Wilson 18). Organizational culture may reduce the impact of difficult situations by making them predictable. Organizations may have structures to help individuals under workplace stress. James Arroba (16) argue that supportive structure may not be enough unless it is integrated as part of the organization. It should be an on-going process. Before dealing with stress, the management needs to identify the context of stress. It involves carrying out assessment to identify causes of stress. It also involves evaluation to look at the effectiveness of the remedial action used. Benefits of workforce wellness Workforce wellness concerns the health and financial well-being of employees. Organizations ought to encourage employees to choose lifestyles that promote better health, financial well-being and physical fitness. Increased employee wellness is associated with reduced cost of insurance. When employees adopt habits that improve their health, the organization is likely to benefit from reduced insurance cost. Companies may reduce the number of employees as a result of increased premium. A study by Price Waterhouse Coopers in 2009 indicated that about 20% of large organizations in the U.S. were likely to reduce the number of employees because of increased insurance costs (Healey Zimmerman, Jr. 140). Reduced insurance costs are beneficial to individuals as well as organizations. Organizations may benefit from reduced risk of chronic disease on their workers as a result of conducting wellness programs. Individual wellness improves when organizat ions encourage healthy habits such as correct diet, physical fitness, and controlled smoking and alcohol use (Healey Zimmerman, Jr. 141). Practicing healthy habits results in reduced rate of chronic disease development as individuals grow older. The benefits may be reduced absenteeism and long productive lives for workers. Healthy employees are considered to be more productive. An organization is more likely to increase profits when it manages the wellness of employees. Workplace wellness is also associated with employee loyalty and motivation (Healey Zimmerman, Jr. 145). As a result of this, employers may find it easier to recruit and retain employees. Other benefits of workforce wellness at the individual level include reduced vulnerability to workplace stress, high self-esteem, and improved self-image (â€Å"Benefits of Worksite Wellness Programs† par. 5). The benefits at the individual level may also benefit the organization through increased productivity. Restaurant er gonomics Ergonomics involves the design of the workplace in such a way that it increases safety and efficient use of energy. It is concerned with designing the working space â€Å"with safety, comfort, and productivity in mind† (Katsigris Thomas 139). Working in a restaurant involves a lot of repetitive movement. As a result of the speed required to reach demands, workers are likely to experience strain from quick movement. Strain may also be caused by static postures. Injury may come from bumps, burns or cuts (â€Å"Restaurant Ergonomics† 1). Ergonomics is carried out on a hypothetical small-sized cafà © known as ‘Smallings’ located in the U.S. on a busy street. Because of its small-sized space and location on a busy street, ‘Smallings’ is likely to be overcrowded if it is not well designed. Space is costly and available space has to be used optimally. To increase capacity, ‘Smallings’ has designed a table-format that is attach ed to the walls. It uses elongated tables that are attached at the corners leaving space only for the outside door and entrance into the kitchen. To avoid boredom of facing walls, the cafe has used transparent glass walls by a big percentage. Its location at the corner of the building allows two sides to be transparent. The waitress was complaining of work overload during busy hours. The manager added another waitress but also made changes to seats-arrangement. The manager has decided to add an additional elongated table at the center which may be used on opposite sides by different people. When there was only one waitress, she was required to move speedily to cope with the demand. The space at the center allowed for swift movement. The floor was designed for aesthetic value and ease in cleaning but it could be slippery when wet. For sanitation standards, a person cleaning should not serve food. The manager decided that the person cleaning utensils could also be cleaning the tables and wiping the floor in case of spills. Ergonomics of ‘Smallings’ The additional table has reduced space of movement and it is likely to cause injury as a result of repeated bumping onto sides of the table as the waitress tries to maintain the same speed. It may also increase work strain from being unable to keep up with reduced speed and the number of orders given by customers. As a result of reduced space, it is difficult to notice spills on the floor such that it makes it necessary for the waitresses to report wet floors the person who is supposed to clean. The manager did not solve the problem of increased workload because he added another waitress but also increased work. The waitresses are most likely to have a strain coping with work demands. With more customers placing their orders at the same time it could result in frustration both for the employees and customers. The sitting arrangement is manageable with additional manpower. The sitting arrangement has no pr oblems because the cafà © serves customers who are in a rush to work and have no need for comfort. Using rough floors demands more effort in cleaning. However, smooth floors increase the risk of falling when wet and may require immediate cleaning in case of spills. The person cleaning will also have additional work load. He needs to concentrate more to notice dirt on the floor. The manager has set background music as a way of reducing the impact of noise in the streets. The employees as well as customers find it effective in reducing the impact of street noise. Noise from the table in the kitchen may be reduced by sound-reducing materials placed on the underside of tables. Separation of dishwashing and drop-off points from other areas (â€Å"Dining Services Ergonomics Design Guidelines† 2). In the Foodservice industry, sanitation is a process of cleaning and disinfecting surfaces after they have been used. Disinfecting surfaces may be carried out at a convenient time to ensu re that they do not contaminate food because most disinfectants are poisonous. In the U.S., restaurants are expected to maintain high sanitation standards. The National Sanitation Foundation International (NSFI) sets sanitation standards such as prevention of rodent access to stored food, and use of non-corrosive materials on surfaces that come into contact with food (Katsigris Thomas 154). A restaurant also needs to have an effective waste management department that aims to reduce waste. Conclusion and recommendations The manager needs to hire two additional employees to reduce the need to hurry. Workers can avoid workplace strain if they hire enough employees or redesign work allocation. Those in the kitchen can make early preparations so as to shift to serving customers if necessary. It may also reduce injury as a result of bumping into objects. One of the newly hired employees may exclusively work for cleaning purposes and the others may reduce the workload of the waitresses. T here is a need to design patterns of movement to allow balanced use of space between the waitresses to avoid crossovers in the circulation path. The flow of food, people and materials should â€Å"follow a logical sequence† (â€Å"Dining Services Ergonomics Design Guidelines† 1). The waitresses will move easily if there is a predictable pattern of movement during busy hours. It will result in less waiting time for customers and increased speed for employees. Easing cleaning requires smooth surfaces that prevent sticking of dirt. Utensils and crockery need to have smooth surfaces. Smooth surfaces are easy to wash as they reduce the need for scrubbing. A smooth floor may be easy to clean but it increases chances of slipping. Quarry tiles may be used for the floor and ceramic tiles for the walls to reduce effort needed to clean them. Floors need to be maintained with dryness and cleaning of food spills immediately after they spill. The surfaces on which employees work on should be adjustable to match the varying needs of employees with different heights. The height of surfaces to work on should range between 28-44 inches (â€Å"Dining Services Ergonomics Design Guidelines† 2). Giving an employee a working surface that matches his/her height increases comfort and productivity. Employees can work for long hours without feeling strained. The counter area should be designed in such a way that an attendant can use less effort to reach the waitress or customer. A radius of about 21 to 25 inches for the right-hand movement and a radius of about 13 to 17 inches for the left hand movement may be necessary (see appendix 1). There are cold and hot seasons among other conditions. Unfavorable temperature and humidity can increase the â€Å"risk of musculoskeletal injuries† (â€Å"Dining Services Ergonomics Design Guidelines† 2). It is recommended that businesses in the food service industry use HV AC systems in the dishwashing areas to regul ate moisture levels and temperature. Noise may be reduced by separation of noisy kitchen tasks from the other areas. Walls can be carpeted to reduce penetration of noise to the other areas. Conveyers may be used to move dishes from one point to another in the kitchen area. There should be shifts from tasks that require more standing to those that require less. Employees working in areas with less movement may use stools to reduce fatigue (â€Å"Restaurant Ergonomics† 1). Furniture with light weight is recommended for restaurants to allow ease of movement when cleaning (â€Å"Dining Services Ergonomics Design Guidelines† 3). In ‘Smallings’ case, there is the use of heavy furniture to avoid movement of furniture during service. Moving furniture may be an inconvenience to the customer. The furniture should have curved edges and vertices to reduce the impact of bumping. Employees working at the kitchen should use sharp knives to reduce effort needed to cut foo d. They should use cutting boards to avoid cut injuries. Employees should use both hands when lifting large or heavy objects such as a tray or a jug. Because of the speed required to work in a cafà ©, frequently used items should be reachable to the waitresses or other users. Proper lighting is required for the safety and comfort of employees. The quick service dining space should have a recommended lighting that ranges between 40-50 foot candles. The ware washing area should have a lighting that ranges between 70-100 foot candles (â€Å"Dining Services Ergonomics Design Guidelines† 3). Proper lighting ensures that eyes do not strain after staying in an area for long hours. Different areas in a restaurant have different lighting recommendations (see appendix 2). There is need of an adequate space for easy movement and less strain due to the swiftness of passing through barriers. A coffee shop with 100 seats may be required to have a dining room size of 1225 square feet and k itchen size of 850 square feet (see appendix 3). Cafes are quick service shops and may try to utilize less space to increase profitability. Appendices Appendix 1: Creating space that allows free movement of hands at the counter (â€Å"Restaurant Ergonomics† 1). Appendix 2: Recommended lighting for different areas and dining spaces (â€Å"Dining Services Ergonomics Design Guidelines† 3). Appendix 3: The recommended size of dining spaces (â€Å"Dining Services Ergonomics Design Guidelines† 9). Works Cited Benefits of Worksite Wellness Programs 2013. Web. Daft, Richard, Dorothy Marcic. Understanding Management. Mason, OH: South- Western Cengage Learning, 2011. Print. Dining Services Ergonomics Design Guidelines 2012. Web. https://ucanr.edu/sites/ucehs/files/145309.pdf. Healey, Bernard Robert Zimmerman, Jr. The New World of Health Promotion: New Program development, Implementation, and Evaluation. Sudbury: Jones and Barlett Publishers, 2010. Print. Hellriegel, Don, John Slocum. Organizational behavior. Mason, OH: South-Western Cengage Learning, 2009. Print. James, Kim, Tanya Arroba. Energizing the Workplace: a Strategic Response to Stress. Hampshire: Gower Publishing. Print. Katsigris, Costas, Chris Thomas. Design and Equipment for Restaurants and Foodservice: a Management view. Hoboken, NJ: John Wiley Sons, 2009. Print. MacDonald, Lynda. Wellness at Work: Protecting and Promoting Employee Health and Wellbeing. London: Chartered Institute of Personnel and Development, 2005. Print. Michie, Susan. â€Å"Causes and Management of Stress at Work.† Occupational Environmental Medicine Journal. 59.1 (2002): 67-72. Web. Peterson, Michael, John Wilson. â€Å"The Culture-Work-Health Model and Work Stress.† Am J Health Behav. 26.1 (2002): 16-24. Web. Restaurant Ergonomics 2010. Web. https://ehs.ucr.edu/safety/recipes/Restaurant%20Ergonomics.pdf. This essay on Stress related to workplace conditions was written and submitted by user Demi Byrd to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

Less is More When it Comes to Unique

Less is More When it Comes to Unique Less is More When it Comes to Unique Less is More When it Comes to Unique By Maeve Maddox The word unique is related to a whole class of words derived from the Latin word for one, (unus) for example: uniform, unilateral, and unicorn. Soldiers tend to look alike when they are in uniform. Among allied states, a unilateral action is one taken by one member or side only. (Latin latus = side) A unicorn has one horn. (Latin cornus = horn of an animal) The word unique has the meaning one of a kind. It is a useful word and the widespread misuse of it tends to dissipate its usefulness. Listen to any talk show and you will hear people say that something or other is very unique, or rather unique, or somewhat unique. Such usage corresponds to saying that a woman is somewhat pregnant. With unique (as with pregnancy) there is no middle ground. If something is unique, thats it. To precede the word with an intensifier like very or a comparative like less or more, defeats the purpose. That is not to say that one mustnt ever use a word to modify unique. One CAN say that a thing is: nearly unique really unique perhaps unique in some respects unique but never ever very unique. TIP: Preserve the unique usefulness of the word unique by thinking twice before putting a modifier in front of it. Want to improve your English in five minutes a day? Get a subscription and start receiving our writing tips and exercises daily! Keep learning! Browse the Misused Words category, check our popular posts, or choose a related post below:Congratulations on or for?Latin Words and Expressions: All You Need to KnowWhen to Spell Out Numbers

The growing role of PM Essay Example | Topics and Well Written Essays - 2500 words

The growing role of PM - Essay Example Project management is the planning, organizing, directing and controlling of company resources for a relatively short-term objective that has been established to complete specific goals and objectives. For planning and organizing the resources, Program evaluation and review technique(PERT) and Critical Path Method (CPM) are widely used techniques for better planning and control in project management. It forms the basis for all planning and predicting and these techniques provide the management with the ability to plan for the best possible use of resources to achieve a goal within the stipulated time and allotted budget. These techniques which were used for defense during the World War II, are now used by business managers across the world to get a visibility of the activities involved in the project so that repetition of activities is reduced. It helps the management to handle the uncertainties involved in the program by analyzing how much time is required for each activity and which activity is crucial for the timely completion of the project. It is useful for the management to collect all the relevant information for making decisions. The major deficiency of other methods such as the Gantt, milestone or bubble chart is the inability to show the interdependencies between event s and activities, which is overcome in the network analysis. The foremost advantage of PERT is that it requires planning in detail to create a network of activities. Network development and critical path analysis reveal interdependencies and problem areas that are not very clear if other methods are used. The technique lays its focus on determining where the greatest effort should be made for a project to stay on schedule. The next greatest advantage of network analysis is that the business manager can know about the probability of meeting specified deadlines by development of alternative plans. Another advantage of this analysis is that we can evaluate the effect of changes in the program. For example this

Darwin's Rib by Robert S. Root-Bernstein Essay Example | Topics and Well Written Essays - 250 words

Darwin's Rib by Robert S. Root-Bernstein - Essay Example The present research has identified that a student declares that males have one fewer pair of ribs than women, based on the Biblical assertion that God took a rib from Adam to create Eve. This paper illustrates that in order to support the fact of biological evolution; Root-Bernstein employs evidence and reason. Firstly, he cites the proven failure of the Lamarckian theory of inheritance. Egg cells, containing unalterable genetic information, are formed before birth, and somatic modifications cannot be inherited by offspring. The researcher states that on this basis, men can only have the normal number of ribs, irrespective of whether God removed one of Adam’s ribs. Secondly, as ribs are not a sex-linked characteristic, there is no reason for males and females to differ in this aspect. Sexual dimorphism is not necessary for ribs. Professor Robert S. Root-Bernstein, in line with his belief in religious freedom, goes on to reason that the above scientific evidence does not neces sarily contradict religious beliefs. From the research, it can be comprehended that Professor Robert S. Root-Bernstein reasons that the Bible does not specify the number of ribs Adam initially had. From the research, it can be comprehended that there is no biblical basis to infer that Adam had the same number of ribs as modern humans and that his male descendants should be short of a rib after God removed a rib from Adam.