Assessing the Dependency of Teamwork Dynamics to Cultural Differences Essay Example for Free

Assessing the Dependency of Teamwork Dynamics to Cultural Differences Essay A debate whether a heterogeneous or a homogeneous team is easier to handle and manage has been going on for years. Companies, firms and even organizations are starting to make teams as the basic unit of their operations. Due to this trend, organizational researchers started to study the correlation between the composition of the team and the teams’ output (Earley Mosakowski, 2000, p. 26). Organizational composition in terms of the homogeneity and heterogeneity of the team composition is commonly studied through the comparative advantages that each type of composition can give to a working team (Schippers, Hartog, Koopman, Wienk, 2003, p. 779). This research paper will try to address the issue at hand in the same manner as most organizational researchers do; this research paper will compare homogeneous and heterogeneous team compositions through the advantages they can give to their teams. The hiring structure of most organizations, companies and firm includes a set of qualification that seeks to sift through the applicants not in terms of credentials but also in terms of their backgrounds (Prat, 2000, p. 3). These sets of qualifications are commonly structured in their own ways to create a homogenous or a heterogeneous team, depending on the position of the hiring party in terms of its team composition preference. Before moving on to the advantages of the two-team compositions, it should be noted that the basic differences between the two-team compositions are its team members’ culture. Culture embodies the system of shared meanings (Gibson C. B. , 2004). It can even be said, that culture attributes the different reactions of the team members in different managerial approaches and team objectives (Gibson C. B. , 2004). Furthermore, the probability of success and efficiency in team is dependent to the culture of its team members. Identifying the difference between leading a homogeneous team or a heterogeneous team can be easily discussed through the extent by which team members share a certain culture. In modern day organizational researches, culture sharing is not the only difference. Factors such as efficiency, efficacy of the leading model, output capabilities and even conflict resolution mechanisms are considered in organization researches that address homogeneous and heterogeneous team compositions. Describing the actual leadership process in these two team compositions would lead to the discussions on team cohesiveness. Team cohesiveness is the degree by which members of a group (both hetero and homo) are attracted to the team (Wendt, Euwemab, Emmerik, 2009, p. 359). It can be said, that team cohesiveness embodies the reasons for joining a team and expected incentives for joining the team (Wendt, Euwemab, Emmerik, 2009, p. 359). Team cohesiveness is present in both homogeneous and heterogeneous team compositions. However, the burden of insuring that the team would function is not directly related to the team composition; it is also determined by the leadership style in the team. Leading leadership styles such as directive and supportive styles have two very different effects to the team depending on the team composition. The exclusivity of the shared culture in homogeneous teams can work better with directive leadership such as seen in autocratic countries (Wendt, Euwemab, Emmerik, 2009, p. 360). On the other hand, supportive leadership can work better with heterogeneous team composition since the differences in the shared culture of the team can be compensated for by the support that the leadership style offers (Wendt, Euwemab, Emmerik, 2009, p. 360). Interchanging the two leadership styles in heterogeneous and homogeneous team compositions can result to high probability of team inefficiency and failure. Following this logic, it can be said that the leadership style would determine the difference between these two team compositions; a certain â€Å"fit† must be properly addressed. After discussing the needed â€Å"fit† in the leadership style and the team composition, advantages in terms of properly leading a homogeneous team or a heterogeneous team can now be established. Having a heterogeneous team implies that a team leader would have members with different recognitions of shared culture. Due to this, the team leader can expect different opinions and a wide range of ideas to be articulated by the team members (Gibson Vermeulen, 2003, p. 207). This setup is seen in companies that operate on a high technology level. Technology based companies tend to function in a transnational level; this allows the companies to have an experience in having a heterogeneous team to deal with their operations. The diverse pool that the company can easily access to creates a working environment, which is perfect for the creation of cohorts. According to other related researches, team members tend to speak out their idea or opinion if they have at least one team member that supports their idea (Gibson Vermeulen, 2003, p. 207). This finding is the coined as the cohort formation in workplaces. Following this logic, leading a heterogeneous team has an advantage of being able to pool a good number of ideas and opinions due to the different shared cultures among the team members. Practically speaking, a heterogeneous team can come up with more possible solutions needed to address a problem as compared to a team with members that share a uniform culture. Heterogeneous team through its cohorts also has the advantage of creating a workplace, which is more conducive for a more receptive learning behavior (Gibson Vermeulen, 2003, p. 209). The cohort formation that arises from a heterogeneous team creates subgroups that are more receptive to learning through experimentation; reflective communication and codification (Gibson Vermeulen, 2003, p. 209). The psychological support provided by team members that share culture allows other team members to learn more (Gibson Vermeulen, 2003, p. 210). These advantages of heterogeneous teams make many organizations, companies and firms to invest in the creation of a heterogeneous team. This trend is best seen in transnational companies’ attempts to outsource team members from different places around the globe to insure that their team has cohorts to cultivate better brainstorming activities (Earley Gibson, 2002, pp. 230-232). Unfortunately, the advantages of having a heterogeneous team stop at the cohorts. Heterogeneous team, which is too heterogeneous in the sense that it does not allow the formation of cohorts tends to be counterproductive since its team members without some to share his or her culture with, becomes too protective of their ideas (Gibson Vermeulen, 2003, pp. 212-213). In this situation, organizational researches recommend the full dismantling of the team or the inclusion of other team members that may allow that formation of cohorts within the heterogeneous team. Advantages in a homogeneous team are the extreme solutions to the disadvantages of a heterogeneous team. The probability that too much heterogeneity can impede team growth and efficiency can be cancelled out by adapting a homogenized team since the shared culture of the whole team will eradicate the cultural diversity that may have started the problems of a too heterogenic team (Mello Ruckes, 2010, p. 1022). This is the primary advantage of homogeneous team- cohesion. Team cohesion is at its prime state if the subject team is a homogeneous team (WordPress. com, 2009). The strong sense of group cohesion in a homogeneous team allows the whole team to easily accomplish tasks and yield maximum productivity rates (WordPress. com, 2009, p. n. pag. ). The shared culture of a homogeneous team creates a sense of unity among the team members; that translates to achievements that are most probably unattainable for a common heterogeneous group. This is the primary and appears to be the only advantage in a homogeneous group. Unfortunately, it also has its share of disadvantages. The major disadvantage of a homogenous team is that the team is prone to make probable dumb decisions due to the strong sense of groupthink mentality present in this team composition (WordPress. com, 2009). This attributes of homogeneous team composition allows homogeneous teams to be the perfect team composition for productivity and goal oriented organizations, companies and firms. Conclusion: Heterogeneous and homogeneous team compositions have been existing ever since basic groups have been formed. The reason for their existence is the fact that each of this team composition provides a perfect fit for different organizational arrangements (Gamage, 2006, p. 57). The interplay between organizational cultures, team composition and the type of leadership determines the needed fit implied in this research paper. Conclusively, this research paper takes the position that homogeneous team composition is an advantage for organizations, companies and firms that are goal and production oriented, while heterogeneous team composition is an advantage for organizations, companies and firms that seek to provide solutions. The cohesive team culture cultured and enforced in homogeneous team composition allows a consolidated movement of the whole team towards the attainment of their team’s objectives. On the other hand, the differences of the team members of a heterogeneous team allow the utilization of the multi perspective orientations in the advantage of the whole team. The different ideas and cultural inclinations of a heterogeneous team allow the development of holistic solutions. These points when summed up results to a general idea that the team compositions’ effectiveness are dominantly dependent on the factors such as type of leadership and environment such as context of application. Bibliography Adams, S. K. (2007, July 30). Disciplinarily Hetero- and Homogeneous Design Team Convergence:Communication Patterns and Perceptions of Teamwork. Retrieved August 6, 2010, from www. scholar. lib. vt. edu: http://scholar. lib. vt. edu/theses/available/etd-08272007-114555/unrestricted/MastersThesis. pdf Adler, N. (1991). International dimensions of organi-zational behavior (2nd ed. ). Boston: PWS-Kent. Burke, S. , Wilson, K. , Salas, E. (2010). Varying Team Composition to Examine the Effect of CulturalDiversity on Team Process and Cultural Adaptability. Retrieved August 6, 2010, from www. ftp. rta. nato. int: ftp. rta. nato. int/public//PubFullText/ ///MP-HFM-142-18. doc Casmir, R. (1992). Third-culture building: A paradigm shift for international and intercultural communication. Communication Yearbook , 407-428. Cox, T. (1992). Cultural diversity in organizations. San Francisco: Berrett Koehler. Earley, P. C. , Mosakowski, E. (2000). Creating Hybrid Team Cultures: An Empirical Test of Transnational Team Functioning. The Academy of Management Journal, Vol. 43, No. 1 , 26-49. Earley, P. , Gibson, C. B. (2002). Multinational Work Teams: A New Perspective. Mahwah: Lawrence Erlbaum Associates, Inc. . Elron, E. (1997). Top management teams within multina-tional corporations: Effects of cultural heterogeneity. Leadership Quarterly , 393-412. Gamage, D. (2006). Professional Development for Leaders and Managers . Dordrecht: Springer Publications. Gibson, C. B. (2004). Building Multicultural Teams:Learning to Manage Homogeneity and Heterogeneity. Retrieved August 6, 2010, from http://web. gsm. uci. edu: http://web. gsm. uci. edu/~cgibson/Publication%20files/Articles/Crossing%20cultures%20chapter. pdf Gibson, C. , Vermeulen, F. (2003). A Healthy Divide: Subgroups as a Stimulus for Team Learning Behavior. Administrative Science Quarterly, Vol. 48, No. 2 , 202-239. Leadershipreview. org. (2002). Research Synopsis: Creating Hybrid Team Cultures. Retrieved August 6, 2010, from www. leadershipreview. org: http://www. leadershipreview. org/2002winter/nelson_winter_2002. asp Mayo, M. (2005, September 2). Networks and Effectiveness in Work Teams: The Impact of Diversity. Retrieved August 6, 2010, from www. latienda. ie. edu: http://latienda. ie. edu/working_papers_economia/WP05-10. pdf Maznevski, M. (1994). Understanding our differences: Performance in decision-making groups with diverse members. Human Relations , 531-552. McGrath, J. (1984). Groups: Interaction and performance. Englewood Cliffs: Prentice Hall. Mello, A. S. , Ruckes, M. E. (2010). Team Composition. Retrieved August 6, 2010, from http://finance. fbv. uni-karlsruhe. d: http://finance. fbv. uni-karlsruhe. de/download/Ruckes_TeamCompositionJB. pdf Prat, A. (2000, August 16). Shoul a Team Be Homogeneous? Retrieved August 6, 2010, from www. econ. lse. ac. uk: http://econ. lse. ac. uk/staff/prat/papers/sharedeer2. pdf Schippers, M. C. , Hartog, D. N. , Koopman, P. L. , Wienk, J. A. (2003). Diversity and Team Outcomes: The Moderating Effects of Outcome Interdependence and Group Longevity and the Mediating Effect of Reflexivity. Journal of Organizational Behavior, Vol. 24, No. 6 , 779-802. Wendt, H. , Euwemab, M. C. , Emmerik, I. H. (2009). Leadership and team cohesiveness across cultures. Retrieved August 6, 2010, from http://hettyvanemmerik. com: http://hettyvanemmerik. com/ScientificPublications/+Enl2009=Article_LQ_Wendt_Euwema_Van_Emmerik_Leadership_and_team_cohesiveness. pdf WordPress. com. (2009, March 10). Homogeneous or Heterogeneous Teams and Creativity. Retrieved August 6, 2010, from www. wordpress. com: http://asifjmir. wordpress. com/2009/03/10/homogeneous-or-heterogeneous-teams-and-creativity/

The Chisholms Kitchen

The Chisholms Kitchen Task 2 a A description of kitchen workflow, with a diagram to analyse workflow in â€Å"The Chisholms† kitchen. Workflow can be defined as It can be described as the progress (or rate of progress) in work being done. In the kitchen terminology it is the sequence of operations incurred in the processing of materials or (performing of essential functions) is called the flow of work. Conventionally, a good workflow in a kitchen means that materials and staff will move smoothly from the stores through preparation areas into cooking sections and then to the servers and the guest tables. Similarly, the dirty items will move back from the guest tables to wash up and back to the servers. http://www.expresshospitality.com/20060215/management08.shtml The work is always divided in the different sections and each section are joined into a layout and should follow a certain rules relating to the delivery (end product) Is know as the flow of work. Such flow of work is a natural and logical sequence that provides an ease of operations in the processing of materials i.e., food materials or doing of work. The need is to identify factors that make professionals achieve work with minimum movement and well within limited time. The basic crux of good designing is the intrinsic information of space (or would-be-kitchen) that should give optimum benefit. http://www.expresshospitality.com/20060215/management08.shtml For example for a small business its owner can manage his business freely but for a bigger restaurant it is necessary to have a clear work system that indicates the duties of each employee. For instance the reception takes care of the customers on arrival and guides them to the table. The waiters takes the order, the kitchen prepares the food and waiters later serve the process continues until the customers left the restaurant. In a restaurant in the kitchen has its own set of operations and a workflow to successfully carry out these tasks. The primary stage in design of workflow is to identify the work centre, which will exist in any kitchen There are two stages that help in making a workflow Identification of the work centre Production layout Production layout Product layout the equipment used in specific food production Process layout the technique of cooking is used in production http://zalite.org/resources/_wsb_488x367_kitchen+concept.jpg Lets take an example of fish and chips in a fast food outlet. Product layout where work centre where specific food product is made by using own equipment process for example; chilling fat fryers. Process layout where work centre perform a particular process for example; frying, chilling In kitchen operations the workflow systematically starts right from the receiving of materials to storage of materials, to preparation, to preparation to finish holding to service, to dish washing and pot washing and other cleanup to garbage disposal of the leftover materials that cannot be used. The stages of the workflow are closely linked to the central points of food safety management system. While working in the kitchen the equipment needs the minimum worker attention and the materials and tools should receive minimum handling. Kitchen space should allow service operations space in order to work and keep things. There should be maximum utilization of space and equipments should be achieved through the proper workflow. At all times the quality control must be sought at all critical points and minimum cost of production should be sought. WORKFLOW (SEQUENCE OF OPERATIONS) The Chisholm hotel is currently operates on a cook-fresh method of food production. The ordering is done by word of mouth and fresh food items are delivered thrice a week. All the food items are issued as and when required the Chisholm hotel is undergoing the refurbishment program to increase its conference and banqueting services. As if now the Chisholm kitchen consists of a chest freezer, a walk in chill room and a small store facility. Proper Workflow always aims to minimize the criss-crossing and back tracking between the sections. Effective workflow help in a prompt, effective, smooth production and service with the minimum expenditure of worker time and energy. Reduces the time incurred in delays and storage of materials in processing and serving. Ensuring workers and materials should travel minimum distances. Ordering At present ordering is done by the head chef over the telephone. All the food items are ordered as and when required the communication mishap leads to unnecessary chaos. As this method of ordering involves no paperwork or use of any computer software, it states that there is no formal records are maintained while ordering. Receiving Fresh food items are delivered three times a week as ordered by the head chef. All the receiving is done y the store person with the help of a storekeeping assistant. Storing The Chisholm hotel is equipped with a small dry store facility a walk in chill room and a large chest freezer. When the food items arrives at the Chisholm hotel it is stored in the conventional fridges and frozen item is stored a chest freezer. Issuing All the food items are issued as and when required. There is one storekeeper full time and a storekeeper assistant working part time. The store person does the issuing. Preparation All the mise-en-place and other preparations before actual cooking is done takes place in this section and this section is connected with pot wash as every food preparation requires a constant supply of clean kitchen equipments. Cooking At present â€Å"The Chisholm† hotel is operating on a cook-fresh method of food production. This section is very well connected with the pot wash for the constant supply of clean kitchen equipments and utensils. A proper system of waste removal is done from preparation and cooking section to prevent any contamination of food. Service of food As soon as the food is prepared it is ready to be served. The food service is done immediately to the customer. Task 2b Identification and brief explanation of factors that may influence the workflow in a hotel kitchen Techniques used for preparation of workflow Identification of work centre Techniques used for work centre Equipments used Production process Staff required An effective workflow design and its proper implementation always help to reduce cost and increase efficiency in the kitchen. Layout of kitchen Availability of raw material (seasonal/frozen) Planning of menu Equipments in use Service operation style Production system in use Number of covers served Employees / training Budget and costing Type of clientele Law and regulations Layout of kitchen The plan or the layout of the kitchen is always determined by the policies, which the catering establishments follow. Each catering establishment policies are different from the other and all the pre production, production and postproduction all the activities includes the following. Receiving, pre-preparation area and storage. Cooking area Dispatching and wash up areas. Floorings Resources (gas, electricity, water) Ventilation Work space Workflow plays a very significant role in designing a layout of the kitchen. Considering the expansion of the hotel the layout of the Kitchen has been redesigned and revised. Since now the hotel is expanding its number of covers there is bound to be more people, more space and varied menu involved thus influencing directly over the layout of the kitchen. Thus if there is more business a hotel would need more people for the production and more space so as they are able to perform as per the needs which thus in turn states clearly workflow influencing layout. If the kitchen is not designed as required, it will affect workflow in not been able to cook properly due to lack of cooking areas and washing areas and accidents due to lack of space thus affecting the business. Availability of raw materials In any catering establishment all its production is dependent on the availability of the raw materials. It is the basic necessity of any catering establishment to have enough suppliers policies and procedures for the smooth operations. In the hotel it is always kept in consideration that the availability of raw materials is limited and as per the season. Always fresh items are not available so if there is a need the frozen items should be used. To ensure a smooth workflow availability of ingredients are must. Without which consistency in menu cannot be achieved which would directly affect the business. There must be ample storage of such items to avoid any disruption in the level of service. For example if the raw material is not available at time the chefs cant start the preparation thus it will lead delays and smooth operation of workflow. Planning of menu Menu planning plays an important role. Menu planning is done in before hand keeping the function and the availability of raw materials in that particular time in mind. Workflow plays a very significant part in designing a menu. To have an effective workflow availability of resources, which includes availability of space and equipments for preparation, raw ingredients, specialized people to carry out the task must be present. The combination of these factors creates an effective workflow plan in the organization, which in turns helps in creating an effective menu. Thus making a Chinese menu in the hotel without have the appropriate kitchen and people would indeed disrupt the workflow of the organization as food would be prepared in inappropriate utensils by inexperienced business clearly affecting the service of the place. Equipments in use As there is lot of equipments are available in the market for the specific use. For any catering establishment it is not possible to have all the equipments. So what ever is available in the kitchen the maximum utilization of that equipment should be done for the smooth workflow and each catering establishment should have the minimum equipments to ease the food handlers in day-to-day preparation. Kitchen must be well equipped with the basic equipments mentioned and enforced by the food safety laws. Lack of appropriate equipments does disrupt the workflow as if the food is prepared in non-suitable equipments, it might take more time, spoil the preparation of the food and also may lead to accidents. All these factors would clearly hamper the service and workflow of the place. Thus setting a Chinese menu without having woks and high flame gas burners would affect the workflow of the place and may result in non-satisfactory results. Service operations / style It is always considered to set a style of service operations before hand and should be followed the same way to eliminate miscommunication and mishandlings. Workflow is affective when there is a consistency in the set of styles followed. If the rules of operations are preset and staff is trained on that there is always a chance of smooth running of the operations. As the staff is clearly are of what is expected of them and how they have to achieve it. Since the chances of a consistent services are higher business operations runs smoothly without any disruption. This is the reason why hotel is designed through a step-by-step process to get the task done to have a better workflow in the organization. Production system in use For any catering establishment it is very important to have a set production system that they will follow and according to that the workflow charts are prepared. A catering establishment should follow cook fresh, cook- chill, cook freeze or combination of these production systems as per their needs. It is very important for an organization to understand its operations before designing the systems. For an organization catering a large number of guests cook fresh method is not suitable, as it will directly affect the workflow of the place. Number of covers It is always estimated before hand the serving capacity of the catering establishment. The number of covers i.e. the maximum number of customers the catering establishment can serve at a given time. For an example a restaurant of 100 covers it is not possible to cater to 300covers, as there is not sufficient kitchen space present to cook, not enough equipments and not enough people who can prepare and cater to these covers. Thus it will affect the workflow, and can create inconsistent service and accidents. Employees / staffing plays a crucial role. In any catering establishment there are both skilled and un skilled food handlers to achieve the maximum output the employees have to mixed up in such a way that the catering establishment production output doesnt get affected. In any work scenario effective staffing plays a very crucial role in creating an effective workflow. This would mean that if hotel has a large banqueting function ahead then the staffing should be done in such a manner that there should be enough experienced skilled chefs to handle the situation. Budget and costing Every catering establishment works for making profits. To achieve the profits there are certain set standards in terms of money investments and returns. A budgeting and costing is done to ensure that the establishment is on a right track and cutting down on each and every unnecessary move that involves expenditure of money. Effective workflow would also mean correct budgeting and ordering. This means that assigning proper cost and proper ordering for every department. If it is ordered more than required it may mean surplus of items and thus need more storing space and thus blocking the money. On the other hand that blocked money can be utilized for buying an extra machine or day-to-day stuff for an effective workflow And takes the work pressure from the chefs. Type of clientele Every establishment is unique in its own serving customers and each establishment aims to satisfy a set type of clientele. For example Chinese restaurant it serves Chinese delicacies and aims to serve the person who loves Chinese food. To cater to Chinese clients the hotel should have appropriate kitchen and resources, which can provide effective services. Thus workflow and resources should be developed keeping clientele in mind. Law and regulations It is mandatory for every food production-catering establishment to abide by the rules and regulations laid by the government. Every establishment should always fulfill at least the minimum requirements of food safety and food handling procedures. Kitchen should be designed in such a way that it should not disrupt the food safety principles which would mean that if a person is cutting meat in the restaurant, sink should be present near to the desk to avoid any spillage and unnecessary movement in the kitchen area which may leads to accidents. All the above-mentioned factors are thoroughly reviewed by any catering establishment or food production organization before setting up the workflow in the production areas. As it is said that any kitchen is not perfect it is very important to follow up and work hard to keep up the good work for a smooth and successful workflow in any catering establishment kitchen. Effectiveness of the workflow: The workflow carried out is very effective, as it will help to apply HACCP. The workflow is very simple without any blocking and is processed according to the stages. After cooking the food is chilled in blast chill which helps to reduce the temperature of the food and is than stored in freezer, if the food is stored directly in freezer it will increase the temperature of the other food and will lead to the bacterial growth with less storage life of food. The food is regenerated on event days, which help to reduce the cooking time and the staff involved. Thus the workflow carried will be effective. TASK 2C A structured appraisal of the effectiveness of the current workflow in the Chisholms kitchen explaining the impact of the influencing factors. The diagram illustrates the recommended workflow of the Chisholm hotel after refurbishment. The above-illustrated diagram suggests a wide scope of improvements in the current Chisholm hotel kitchen with a little addition of new equipments and implementing new technologies. As per scenario the Chisholm hotel and conference centre is using a cook fresh production system. The stores are purchased by a word to mouth from the head chef to the store person; no written communication is carried out thus, leading to the communication breakdown. Workflow in the Chisholm hotel is as follows Workflow Pre-Preparation Production Servery Service to customers The key factors that will influence the above-mentioned workflow in the Chisholm are: The layout and design of the kitchen Storage area Production system Equipments Food safety procedures Staffing structure and training of staff Importance of communication at all levels At every level these key factors are kept in mind and the ways of improving the existing workflow is based upon. Ordering As the present scenario there is no formal method of ordering or documentation of the same is done that impacts in communication breakdowns and hinders the production as it leads to the shortage of the food supplies for the production. A new ordering system should be implemented which will be easy to refer back to. It is recommended to have an ordering sheet and should be filled up properly so that it can be referred back easily if there are any communication breakups. As Chisholm hotel wants to implement new technologies for hassle free work a computerized system is the best option for this purpose itll not only help to do things faster as well as minimize the paperwork and save time and money. Receiving As there is an urgent need of proper training for the store assistant schedule to be fixed to provide him the basic food safety and hygiene training. A logbook should be made to register the entries for items received. All the items for food preparation should be thoroughly checked before receiving and any item, which is not up to the set standards or doesnt fulfill the Chisholm set policies should be returned as later if the food items are received without checking and getting spoiled in the fridges it can cross contaminate with the other food items and when it is needed there is nothing to prepare and will lead to impact on the workflow. A proper documentation of temperature records of goods and items received is maintained in order to avoid any issues arising at the time of checking done by the food and safety inspector. Storing At present the storage space at the Chisholm hotel is very limited as there is a small dry storing area, chest freezer and a walk in chill room that is not sufficient to store large quantities of frozen foods which will be required to serve the increased capacity of the Chisholm hotel and conference centre. The current storing area is small and its difficult to keep the food items separate according to the food hygiene regulation 2006 England, with the current storing area there is always a probability of food getting cross contaminated as the lack of space the raw food and the cooked food are kept in the same storing areas. Storing facilities needs to be reviewed as the hotel is undergoing the process of refurbishment and aiming to cater 1500 covers thus an efficient storing system will help in maintaining a good shelf life of the food items and reduce the process of deteriorating of the food items. Issuing A new approach of issuing is to be implemented in the Chisholm hotel rather than issuing whatever is needed at that point of time. A computerized inventory system must be introduced for issuing of all the production items. A fixed time of issuing the stores should be carried out this will help to plan in advance for the banqueting functions and helps in reducing wastage of food items thus, providing the Chisholm hotel a better control of stock keeping and lowers down the cost and the discrepancies it will help the staff in well advance as they will plan according to it and can work smoothly. Pre-Preparation /Cooking As the current production system that is cook-fresh, would increase the work pressure on the kitchen brigade and thus leads to the smooth running of the kitchen functions. It is very difficult to prepare a cook- fresh method of food production to cater a large number of guests with the current staffing and lack of cooking equipments. Planning plays an important role in pre preparation stage for a better service and to provide best service to the customer. Its all about planning all the preparation is done correctly in advance in a convenient manner while following the food safety and hygiene regulations. It is very important in this stage to protect the food items from any contamination due to negligence or mishandling of food or the processing techniques. All the food items should be cooked according to the set standards and HACCP guidelines should be followed. A written document of temperature records should be maintained at all times. While cooking meat joints and other food items the temperature of the thickest part should reach at least 70*c to avoid any bacterial growth. Regeneration/holding of food As the equipments currently used in the Chisholm are not very effective for its increased catering objectives. With the introduction of the cook-chill and cook-freeze methods special kitchen equipment know as a blast chiller should be installed in the Chisholm hotel food production area. The Chisholm Hotel should improve on the regeneration area where the cold food is kept cold and hot food is kept hot for service. The additions of new equipments will helps the kitchen brigade to cook and store accordingly and thus, leads to an efficient workflow as the food items are cooked and stored in advance. The other main problem with the Chisholm kitchen is that the frequent breakdown of the equipments, as the failure of the equipments at the time of service leads to panic in the kitchen staff and hinders to the smooth workflow. Service Currently there is no training is provided to the staff at the time of hiring or any kind of induction at the time of joining the organization. The new staff faces a tough challenge in knowing the working system, the food safety and hygiene procedures that prevails in the Chisholm hotel. The untrained staff thus leads in the unwanted situations and cause disruption in the workflow. For every conferencing or banqueting function to be successful prompt service is the most important thing. The success of any food and beverage establishment depends on the skill and ability to deliver in any situation with excellence to their customers provided by the food handlers. Apart from all these factors communication as whole plays a vital role as the smooth communication leads to the effective and smooth workflow. Whether at the time of ordering the food requisitions to the suppliers or at the time of following the standard recipes, while working in a busy environment an effective communication can solve any disruption or issues and helps an organization with a smooth and effective workflow. Bibliography Peter Jones (2002) Introduction to hospitality operations: an indispensable guide to the industry, Cengage Learning Fine A.G. (2002) Kitchens: The Culture of Restaurant Work, University of California Press Malhotra R. K. (1997) Encyclopaedia of Hotel Management and Tourism,Anmol Publications PVT. LTD Heinemann e,tal (2007) Level 2 Diploma in Professional Cookery, Heinemann Foskett, D etal (2008)the theory of cookery,hooder education. http://www.expresshospitality.com/20060215/management08.shtml http://mulinet9.li.mahidol.ac.th/e-thesis/4237676.pdf http://dualittoasters.vox.com/library/post/kitchen-equipment-factors-influencing-their-selection.html http://www3.interscience.wiley.com/journal/119138221/abstract?CRETRY=1SRETRY=0

Examples Of Good Clinical Care Nursing Essay

Examples Of Good Clinical Care Nursing Essay The GMC states that being able to provide good clinical care is fundamental to becoming a doctor1. I must strive to learn and understand the concept of good clinical care so that it is put into practice throughout my future career in the medical profession. I have chosen three specific examples from this year which have helped me analysis, understand and reflect upon the importance of good clinical care in medical practice. Example 1: My first example occurred during a primary care consultation. I was asked by the GP to take the patients history, which I was really quite nervous about, as I had only done so once previously. I proceeded to take the history of the patient, asking the necessary questions. The patient complained of having episodes of shortness of breath. After taking what I thought to be a full history, the GP took over and asked a few vital questions. She asked the patient about his psycho-social history, which I had completed overlooked during the consultation. The patient actually explained that he was recently divorced and had a very stressful job has made him anxious and stressed over the past few months. The doctor explained to the patient that it was quite likely these respiratory problems were due to his stress and anxiety. The GP then asked if there were activities he enjoyed doing in his spare time, and if he had friends and family whom he could talk to. The GP advised him about local support groups available. However, the doctor did perform a chest examination and provided the patient with a peak-flow meter to take home as an investigation measure. Lessons learned: This example taught me the importance of taking a full history in a consultation. The GMC states that one must adequately assess the patients conditions, taking account of the history (including the symptoms, and psychological and social factors).1 I felt embarrassed and disappointed at myself for missing the psycho-social history. It proved to be a vital part of the diagnosis, because if it was simply overlook, the patient may have been wrongly diagnosed and managed. The doctor was quite sure that the problem was due to his anxiety, but still crucially performed a full chest examination, which helped to rule out other conditions, in accordance with the GMC guidance, a doctor should where necessary, examine the patient1. The combination of a full history and examinations/investigations, where necessary, is fundamental to provide good clinical care for your patients. It has been noted by research that understanding each patients biological, psychosocial and cultural background is the foundation of effective patient care.2 Aims: I recognise that various improvements are needed during my medical education. I will practice my consultation skills on a regularly, both on patients and on friends and family. I will especially try to make the most of consultation skill sessions led by the medical school throughout the course, and ask for constructive feedback for guidance in areas needing improvement. I am currently studying the Calgary-Cambridge guide3 on performing a medical interview to make sure I remember all the appropriate points needed to perform a successful consultation. My examination skills will also need to be practised vigorously. Part of building the doctor-patient relationship is performing the appropriate examination. I will set aside 2 hours a week for revision of examination techniques, not simply to pass my OSCEs, but so that as a Doctor I will feel confident and competent to examine and treat my future patients. Example 2: The next case which I feel represents an important example of good clinical care occurred on a home visit to a patient, who had been diagnosed with rheumatoid arthritis over 30 years previously. I was there to discuss her condition and ask all the relevant history which was needed to write a comprehensive logbook. The patient explained that she regularly visited various healthcare professionals in order to control her symptoms. She visited the GP surgery each week for intravenous methotrexate injections, had check-ups with the rheumatology consultant every 6 months to discuss treatment dosage and options, and a physiotherapist every month, to aid with mobility. The patient explained she plays an active role in deciding what treatment is best for her, and had recently (after a discussion with her consultant), decided against a new biologic treatment. She had been given a full explanation about the medication she is on and sticks to her treatment vigorously as she understands the implications of not doing so. The patient felt very happy with the service she received from the NHS. Lessons learned: This case has taught me about the importance of on-going management and treatment of conditions. There must always be good communication between the GP, hospital and other healthcare professionals in order to provide good clinical care for the patient. The GMC state that one must keep clear, accurate and legible records regarding patients, to prevent confusion or mistakes being made.1 Another important issue is to understand the roles of each healthcare professional, which was highlighted in this case. The GMC states that decisions should be arrived at through assessment and discussion with the patient.4 The patient had an active role in decision-making regarding her medication, which she felt very happy about. Hence, it appears vital to show respect to the patient, but also be willing to listen to the patient when deciding a treatment plan. This is in accordance with the GMC guidance stating one must respect the decisions and rights of patients.4 In order to gain full compliance from the patient, providing adequate education is paramount. The patient felt she had been educated suitably about both her condition and treatment, and so she complies fully with her treatment plan, hence communication skills are vital. Research conducted by doctors, which has been published in the BMJ, have concluded that when doctors use communication skills effectively, both they and their patients benefit.5 Providing education about a condition or treatment plan for instance, will require explanation on a level which the patient can understand and follow. Aims: Understanding the roles of other healthcare professionals is important for providing good clinical care, which I am to improve by working hard during IPL sessions during my time at university. I will choose IPL during my third year, even though it is optional, as I can see the relevance and significance of it for providing effective health care for the patient. I will also aim to shadow not only doctors, but other healthcare professionals too. The GMC state that a doctor or medical student must behave with courtesy4 and respect the decisions and rights of patients4, which I feel is something I have always achieved, yet understand that complacency should never be allowed to creep in. The GMC also states that keeping up-to-date records1 and completing work on time4 are important aspects of good clinical care, and so I aim to be thoroughly organised during this course, making sure PBL work is completed on time, and good notes are kept, filed in organised folders. This should prepare me for the organisation levels required as a doctor. Studying conditions very thoroughly, and speaking to as many patients as possible throughout my medical education, will gain me experience at delivering information to patients, hence better at providing education for my future patients. Example 3: My final example from this year occurred on my first day of primary care, and is the most memorable day of my medical education to date. The GP arranged for a patient to come in for a general check-up, simply to demonstrate some basic clinical skills. I remember a feeling of excitement and anticipation of the morning ahead. After the check-up, the patient was asked if he had been feeling fit and well recently, and he casually replied that he had been having pain urinating. The GP seemed quite concerned and asked for a complete history and a urine test, which showed up blood and infection signs. Due to his age and symptoms, the GP decided that these concerning factors needed to be investigated further by the Urologist, who she referred him onto. The patient wanted to know the possible implications, and the GP decided that the patient ought to know that there was a small chance that the possible diagnosis could be prostate cancer. She delivered the news in a very sensitive and empathetic fashion. I remember the patients face went white and he was utterly alarmed by the news. I also felt shocked, and a great deal of empathy towards him. The patient was however grateful that the doctor had decided to refer him on immediately. When the doctor left the room for a moment, the patient asked me about the implications of prostate cancer. I apologised and told the patient I was a first year medical student and therefore not informed enough to talk about any such implications. Lessons learned: The GMC state that one must recognise and work within the limits of your competence and refer a patient to another practitioner, when this is in the patients best interest1. The GP recognised the possible implications of the problem and made a decision that it needed further investigation from a specialist in the area. The GP recognised her limitations in this area of medicine, and correctly referred the patient. I should remember and employ as a basic principle working within my limits of competence throughout my future career. Maintaining the doctor-patient relationship, which is based on mutual trust and respect, the GP decided to inform the patient that there was a possibility of prostate cancer. I feel it is very important to keep the honesty as otherwise the relationship will break down, and good clinical care will therefore suffer as a result. When asked about the implications of prostate cancer, it was important for me to accurately represent my position or ability4. Any advice or views given by myself could have been wrong, and therefore caused further harm and distress to patient. Also, misrepresentation of myself is a fitness-to-practice issue and I do not wish to represent myself in this way. I could have handled the situation better on reflection, and been more empathetic, but my nerves and the shock situation hindered me. Hopefully over time, I will develop the professional skills to be more confident in such situations. Aims: My goal during my medical education is to realise my limits. Setting time each day for work and recreation will give me a balanced life, and help me progress at a steady and attainable pace. It is imperative for me to ask more questions (to the appropriate people) and ask for help with pieces of work when I do not fully understand something. I acknowledge I currently do not do this enough, as I sometimes feel embarrassed to ask for help, but during my time as a clinician in the future, getting a second opinion, or just a piece of advice from a colleague will be essential for the provision of good clinical care. I am currently trying my best to get more actively involved in my PBL feedback sessions and ask questions on areas which I lack understanding in. I am finding this very beneficial for my education, and helpful in combating embarrassment I may feel when asking for help. Another aim is to always remember to introduce myself correctly to patients during consultation, so they unde rstand I am a medical student, therefore causing no confusion of my position or ability. Conclusion: Provision of good clinical care is essential as a Doctor. My scenarios have taught me the value being aware of the GMC guidelines, and reflecting upon my performance constantly throughout both my medical education and career, ensuring good clinical care is provided as a fundamental principle of clinical practice. My experiences this year have not only improved my clinical skills, but on reflection, have made me question my approach to different tasks, which with the goals I have set, I hope to improve.

Internet :: essays research papers

This isn’t perfect but it is a good start Who is supposed to be the watchdog on the net? This question will raise the temperature in almost any room. The government already has to many regulations on lots of things, who wants Uncle Sam’s hand in the web. Some of the regulations that are applied are there for specific reasons. Those protect the people before the damage to say a young child posing for porn can be done. Those people that would be trying to regulate the Internet could be going after those sick, pathetic petafiles that float around in the child chat rooms.   Ã‚  Ã‚  Ã‚  Ã‚  In my opinion, the parents should be the ones that are responsible for what their children view on the Internet. The net itself can be very valuable if used as a tool for learning. In the group Families Against Internet Censorship, they understand the concept of parental filtering (Censorship 2000). One of the families uses primarily the Internet to home-school their children. When a child signs on to the web, he or she has almost infinite resources right at the ends of their fingertips. Where else can you maximize the worlds resources from inside the comforts of home. I know that a young teenager can productively use this information. I have been using the net for about eight years for my reports and personal knowledge quests. My father would check on me every now and again to make sure I was on task. Not only was he keeping what I viewed pg13, he was helping me use different search engines and being my troubleshooter until I could surf the web by myself. Lots of the children now days are just tuned loose with a computer and not checked on until suppertime or bedtime. With that much freedom come temptation, this leads to the children looking up porn, explosives, or something else that their parents would not want them to look at.   Ã‚  Ã‚  Ã‚  Ã‚  In my opinion, pornography should be allowed on the Internet as long as it is within legal bounds that are already established. I personally do not sit up all night trying to see some naked body in a freaky position. Nevertheless, I do not have a problem if my neighbor looks at pornographic material all day long as long as he does not pressure me with it. You never know where an online neighbor is from.

Rips Character and Symbolism in Washington Irvings Rip Van Winkle Ess

Rip's Character and Symbolism in Washington Irving's Rip Van Winkle "Rip Van Winkle" has been a well-known story told throughout time. There is not a doubt that as a child, many of you heard the words of Washington Irving's famous tale of the man who slept for twenty years. Nor can one forget the "elves" that Rip Van Winkle spent the night with in the amphitheater. Like many stories, Irving's "Rip Van Winkle" has been told so many times throughout American history that it has lost its original purpose. The story is now remembered for its fairy tale like quality and its appeal to the children and the young at heart. However, when given the chance to delve into the depths of what Irving was trying to portray, one may see the symbolism that played a hand in Irving's development of Rip's character throughout the tale. In writing this tale, Irving compares the character of Van Winkle and his wife to that of Great Britain and the Colonies. Rip Van Winkle was Irving's portrayal of the American colonies. Rip's character was described by Irving as a "simple, good-natured fellow; he was, moreover, a kind neighbor, and an obedient, hen-pecked husband." This description fit the ideal of what American colonist wanted to be. The colonist came over to the colonies to gain freedom from the crown of Great Britain, and in doing so, sought the life full of peaceful things. However, still being under the rule of Great Britain many of the colonists felt that they were still being pecked away by the hand of the crown. Although in a new country, they were expected to follow the rules and the ways of their countrymen over seas. However, by coming to the Colonies, these individuals as portrayed in Rip's character, although... ...ence a freedom that their parents only knew for the last part of their life. Irving does state that Rip had a flaw within the composition of his character. He defines Rip's character as easily distracted and averted from any sort of profitable labor. However, Irving does mention that it was not from want or perseverance. In other words, Great Britain would love to believe that because the colonists want to diverge from the rule of Great Britain that they are lazy and undisciplined. Unfortunately for the Great Britains this was not the case for the colonists. Since the American colonies were such a new entity profitable work was hard to come by. Therefore, many of the colonists found it beneficial to help others along he way. This unselfish attitude aided one's neighbor in getting one step closer to a goal of independence from the rule of the crown.

Analysis of Durkheim’s “The Elementary Forms of Religious Essay

As described in Durkheim’s The Elementary Forms of Religious Life, a totem is apparent in every society. A totem is a symbolic figure of some creature, being, or thing that represents the sanctity and principle of god. Essentially, a totem is a profane, ordinary object that has been deemed by society to have some holy, sacred characteristics. With this being said, the object itself does not have any holy or sacred qualities; rather it is merely the representation of the totem that holds these characteristics. For example, if a society’s totem is a turtle then an actual turtle would merely be a turtle, but when the turtle is presented as a totemic emblem then this symbolic representation of the turtle is sacred. Durkheim argues that, because the totem is a socially constructed representation of god then the totem itself represents society as well. Durkheim makes this assumption evidently clear by stating that â€Å"the god of the clan, the totemic principle, can therefore be nothing else than the clan itself, personified and represented to the imagination under the visible form of the animal or vegetable which serves as totem. From this, one can conclude that Durkheim viewed the worship of totem as worshipping society. Durkheim goes on to make the argument that god and society are â€Å"equivalent. † God is an outside, figurative force that holds the people worshiping it to certain manners and actions. The act of worshipping said god or totem is an indication that the follow ers, believers, or worshipers are dependent upon this force to determine the actions they partake in, the behaviors they exhibit and so on. God and religion exist in order to keep people â€Å"in line† via ritualized activities and setting moral and ethical guidelines that people abide by. Society, in and of itself, possesses the same qualities. The norms and values of a society, which for the most part have been incorporated into the moral and ethical guidelines laid out in the society’s religion, are followed whether or not they are in line with the individuals intrinsic nature. Because of this characteristic, society is itself an outside force that people are dependent on, whether or not they acknowledge it. Lastly, Durkheim acknowledges that these ritualized activities and shared moral values foster the social solidarity and cohesion of society. By partaking in shared activities, whether it be the Islamic ritual of praying to Allah multiple times a day, the American tradition of singing of the national anthem before the first pitch of a baseball game, or the Catholic ritual of aking communion, we are acknowledging that we belong to a group or society. Common activities help establish what Durkheim refers to as â€Å"collective consciousness†, that is a specified set of beliefs and values that are common to members of a given society or group. Praying to the same god or praising the same society, which according to Durkheim are one in the same, encourages the development and maintenance of a collectively held set of morals, values, ethics, and belief s.

Suzanne Collins

2/29/12 English 1 Author Study Suzanne Collins Suzanne Collins, the author of The Hunger Games Trilogy, is a forty-five year old woman who lives in Connecticut with her husband and two daughters. Out of a love for story-telling and writing, she began her writing career as a children’s movie and story author. She didn’t think her writing would take her as far in life as it did. In 1991, Suzanne began writing stories for children’s television series.She helped write many stories for shows such as Little Bear, Oswald, and Clifford’s Puppy Days. She had such a vast imagination and aptitude for story-telling and writing, that she kept on doing it until it became her main income. Before she knew it, she had written the young adult fiction novel, The Hunger Games. The inspiration for this book came from the story, Alice in Wonderland.She pondered about how easily it was to sweep up the reader into a whole new realm of imagination where she could create her own ch aracters with unique characteristics, and circumstances with unexpected twists and turns at every flip of the page. She realized how easy it was to make the readers feel like they are truly a part of this new world where anything could happen. With this inspiration she wrote The Hunger Games.She didn’t expect the book to gain quite the popularity it did, but she certainly knew she had done an exceptional job at producing her creative masterpiece. In summary, we can conclude that Suzanne Collins was a brilliant, smart young lady who used her creativity in such a way to produce many fun-filled, lively stories that not only children, but people of any age can appreciate. The Hunger Games was such an amazing piece of work. I would recommend to anybody willing to read it. It truly shows how talented of an author, Suzanne Collins truly is.