The Key Concepts of Diversity Essay Example for Free

The Key Concepts of Diversity Essay 1. What are some of the ways groups of people are identified? I would say that there are four types of minority or subordinate groups. The classifying of the four criteria in minority groups are the race, ethnicity, religion, and the gender. Then the groups are racial groups, ethnic groups, religious groups, gender and other groups. The last you have is the subordinate groups that could be any groups they want. The racial group is a group that is a socially set apart because of the obvious physical differences in each other. The ethnic group is a group that can or set apart from others because of its national origin or cultural patterns that can be distinctive. The religion groups is just apart what it can say in its group made up with people that are in the same religion. Gender groups are made up of the male or all female. Now you have the subordinate group that can have a whole different set of criteria such as age, disability status, physical appearance, and the sexual orientation. Then I would say that you have groups that are made up of two or more groups put together, such as religion and color, or another combination that might be gender or sexual orientation, and it could be race. It can or it is usually the people that meet more than one of the groups into this that have the way of hardest times of dealing with things in the country or something that comes to mind. I would say that in this country that people are always placing people in groups that is hard enough to be just one group but when you add other groups into it there are even bigger problems or issues. Then to be a female in this country in these days it can be very hard but if you are one then you can add the race into it. The last part is religion to it and the people are more likely to feel something totally different about you. When we said this is all done we the people put too much importance on what groups that we belong to. None of this should even matter at all and we should all be put into one group or that is the human race and that can be all. 2. Why do people label and group other people? I do believe and think that people put labels on the people because they are down deep what they want to feel the superior to all others. The best part in some subconscious ways we put people in these groups and place labels on them to help other boost their egos and make them feel better about themselves. The labeling and the grouping people for hundreds of years and this is not a new thing by any means at all. This has been all the way for people to keep other down were they thought they belonged to. By this way in which people try and make themselves feel better about themselves for the simple fact that can do so many to the people that would have low self-esteem, and it is the way of boosting their own confidence. It is said realty of the way of life that if the people are the type to place people in groups they will not have anything to do with anyone else but for those that are in the same groups as they are in. I would say that a lot of people only have friends from people in which are inside their own group of people. But I do also think if we stop grouping people and putting labels on them we would have such better world. Look at all the problems down through our history that all that happened because of the labeling people. I might have an example of this such as Hitler he place people in groups and also label them and put them into separate camps. Then he thought unless you were a blonde hair and blue eyed you were not good enough to live in his world. Plus he thought the only way to deal with any problems that this could cause so he had an ethnic cleansing by killing those people and we all know how it turn out in that time and day. But he was is far from the only one that has done that. During that same time when the World War 2 was going own and look at what happened in our very own country we placed Japanese American’s in camps for the fact they were Japanese And still to this day and time we separate people into so many groups and keep thinking that are we all not just part of the human race or do we try to something else all the time.

There Are Serious Concerns Over Food Waste Environmental Sciences Essay

There Are Serious Concerns Over Food Waste Environmental Sciences Essay Food waste is a serious environmental, social and economic concern not only to United Kingdom but also to the whole world. Even though Food waste was recognized as a considerable problem, it was not identified as a serious concern to the environment till recently. Among environmentally significant activities, the production, trade, and consumption of food products have been identified as crucial contributors to numerous environmental problems One of the greatest threats of the century is Global Warming and Climate change. The need of the hour is to effectively tackle the climate change issue and GHG emission. According to Waste and resources action program (WRAP), about 20% of climate change emissions are related to the production, processing, transportation and storage of food. Agriculture contributes significantly to GHG emissions The domestic household in uk produces around 8,300,000 tons of food waste and is the single largest producer of food waste. Local authorities spend 1 billion pound a year disposing food waste. The foods we throw out to the landfill gets broken down to carbon dioxide and methane gas (green house gases) and are the prime reasons for global warming. If UK has to meet the international targets  on climate change and GHG emissions, it is important to reduce the amount of food waste going to the landfill. Spaces for land filling of wastes are rapidly diminishing, alongside European Union legislation that demands large amounts of waste be diverted from landfill over the next 15 years* Food waste puts a large burden on the finances of each household and  local councils in the UK; Local authorities spend 1 billion pound a year disposing food waste. Wasted food is estimated to cost each British household  £250- £400 per year,  accumulating to  £15,000- £24,000 over a lifetime.. Objectives and Methadology Love Food Hate Waste is a social campaign, launched by WRAP, in 2007,with the aim of reducing the amount of food waste in UK. The campaign is focused on raising consumer awareness about the various problems caused by food waste. WRAP calculated that preventing good food going to waste could reduce the annual emission of carbon dioxide by 18 million tones, the same effect as taking one in 5 cars off the road. Love Food Hate Waste campaign is supported by the government and is backed by celebrity chefs. Love food Hate waste also has a website which provides practical advice and tips on how to use most of the food they buy. The objective of the campaign is to raise awareness of easy, practical, everyday ways that households can reduce food waste. Everyone including local authorities, community groups, retailers, food manufactures and consumers are part of this campaign. For example, Resource Futures recruited and managed two embedded Outreach Workers to support the North London Waste Authoritys, WRAP funded, Love Food Hate Waste campaign. During the seven month period, the Outreach Workers organized and delivered over sixty road shows in supermarkets, businesses, libraries and at community groups, across NLWAs seven constituent boroughs, to engage more than 3,500 people with the campaign. It focuses on consumers strong desire to reduce wastefulness by sending positive messages about the rewards and benefits that can be achieved through specific behavioral change. The campaign benefits the consumer and the environment by reducing budgets and minimizing land fill and carbon emissions. Some of the methods which can be used to reduce waste in an house hold are: Reduce your proportion size: Love Food Hate Waste website has a tool to help you calculate appropriate portion sizes. The portion planner removes the guesswork by suggesting how much to cook, depending on whos coming for dinner, and ways to measure it Plan ahead: By planning the meal for a week and by shopping accordingly can save you a lot of money and prevents good food going to the waste bin. Tips on storage: Gives you easy tips on how to store things and encourage you to make effective use of fridge and freezers if necessary. Special Recipes: which makes use of use of all the odds and ends that invariably get leftover from previous meals or forgotten in the fruit bowl or the back of the fridge If nothing above works, recycling can be done. Composting is one good option. Only Those waste which nothing can be done is dumped in to landfill The Love food Hate waste Organize Door stepping campaigns providing information packs and Advice, targeted at reducing household waste. They also organize road shows, surveys and do advertising through radio and printed Medias. It owns a website love food hate waste.com where you can find many useful tips to reduce food waste. Analysis of the Sustainable Consumption approach One of the main cause for environmental degradation is the over consumption by the developed countries and a switch towards sustainable consumption pattern is very essential. The definition proposed by the 1994 Oslo Symposium on Sustainable Consumption defines it as the use of services and related products which respond to basic needs and bring a better quality of life while minimizing the use of natural resources and toxic materials as well as emissions of waste and pollutants over the life cycle of the service or product so as not to jeopardise the needs of future generations.  The two approaches towards sustainable consumption are the Main Stream approach and an alternative New Economics approach. The strategy of UK government in 2003 was continuous economic growth and social progress that respects the limits of earths eco systems to have a better quality of life. The concept of mainstream approach is of a strong stable and sustainable economy and include initiatives like   initiatives for product labeling, consumer education and environmental taxation. mainstream economics is deeply embedded in modernitys vision of progress and growth. The critics of this approach claims that this method is quite ineffective and doesnt address the fundamental problem of consumption. Based on several factors on the environment and society, the critics of main stream model proposed a new model collectively known as New Economics. They argue that economics cannot be separated from its understructures in environmental and social contexts. The Love food hate waste is one such campaign which follows the alternative approach of sustainable consumption. The diagram below shows how the campaigns approach towards sustainable consumption. ECO-EFFICIENCY more productive use of materials and energy Green growth Efficiency INCREASED . PRODUCT LIFE SPANS Sustainable Consumption Sufficiency SLOW CONSUMPTION reduced throughput of products and services Recession The campaign aims to reduce the amount of waste by consuming less by reducing your portion size and shopping less. In other words sufficiency is achieved by reduced consumption of products. The approach also defines green economics which means to increase the efficiency by more productive use of materials and energy. The model defines efficiency and sufficiency as the key towards sustainable consumption. The greater focus on sufficiency alone may lead to economic instability on a wider focus. Increased product life spans, may enable such problems to be overcome by providing for both efficiency and sufficiency. The efficiency can be increased by using the left overs and reusing and recycling. Theories Linked to LFHW Campaign. LFHW is basically a social marketing campaign aiming for a behavioral change by consuming more sensibly and thereby producing less waste. To understand the theories it is important to understand the driving forces to the same. Some of the forces influenced are: Knowledge, information, fashions beliefs (education, media, marketing) Price / affordabilit Tastes and Habits Demographic changes: ageing population, single person society, wealth Culture, social family expectations, norms, aspirations Availability Time and Season The campaign does its focus on the utilitarian theory and more importantly on social and psychological theories. The campaign targets the people who behave unsustainable because they lack information and help them to overcome the problems by rendering information to the needy. The utilitarian approach says that consumers seek to spend money on goods which gives greatest satisfaction or in other words consumers behave as utility maximizers. The LFHW campaign helps and encourage in cognitive thinking before you shop. It spread the importance of prior planning before shopping. By planning your meals for the whole week, you know what to buy and from where to buy. In the present scenario, people get tempted and buy things with offers like buy 1 get 1 free, even though they really dont need that. Its found that one in every 3 shopping bags goes directly to the waste bin. The campaign educates people how the value of food can be increased if the left over can be used to make new dishes. Human behavior is formed and routinized by social structure Apart from the conventionally acknowledged constraints like price and information, campaign also negotiates social, psychological and structural constraints. LFHW organizes public campaigns with celebrity chefs and attracts the whole society for a behavioral change. As a social marketing campaign, the main themes of the campaign are 4Es (Engage, Encourage, Enable and Exemplify). Engaging consumers and households to rethink their behavior is one of the main ways in which waste prevention can be progressed. Enabling households to take action or overcome barriers, through the provision of services like reduce reuse and recycling. Policy measures -Encouraging households to rethink their behavior so as to reduce their waste generation. The most frequently applied suite or package of waste prevention policy measures Appears to include most or all of the following activities. Collaboration between public, private and third sectors. Producer and responsibility. Variable rate charging (pay as you throw) systems (generally applied to householders residual waste). Public sector funding for pilot projects. Exemplified by means of monitoring and evaluation; Measuring and evaluation of waste prevention is challenging. The data collected should be true and of high quality. Some of the methods adopted are self-weighing Surveys done before and after the campaign, focusing on attitudes and behaviours and/or on participation rates Tracking the amount of waste from collection data and/or compositional nalysis estimation/modelling. Strength and weakness of Love food hate waste campaign Love food hate waste campaign claims that it has already prevented 1,37000 tonnes of waste goin to waste bin and   have helped close on two million households reduce their food waste, amounting to savings of almost  £300 million. A persons willingness to change along with action and appropriate policies from the local authorities is essential to bring a social change. The campaign is funded and supported by the governmentand almost every county council has given its support to the campaign. Retailers and food manufacturers also support to reduce food waste and they are the official sponsors of the campaign. Unlike Other campaigns, consumer is also economically benefited and hence more people are willing take part in the campaign. It also helps in reducing the so called Value Action Gap. The campaign is both focused at individual and social aspects and hence is more effective. a large body of studies asserts that personal factors are necessary and essential to foster behavioral changes, even though the correspondence between attitudinal variables and behavior is often moderate {reference*(2} The website lovefoodhatewaste.com gives you a lot of information and makes it easily accessible at any point of time. A lot of people gives their experience and valuable opinion which encourage other people to minimize waste. Some of the weaknesses of the campaign are: The campaign is too focused on using left overs and freezing, whereas shopping storage and portion control are effective strategies. The campaign deals with utilitarian concept and socio-psychological theories where as doesnt consider Infrastructure of provision approach. The campaign doesnt focus on the production part of food. food that goes to waste during Production and distribution accounts for 5 percentage of the GHG emissions. Globally 15-50% of food produced is wasted post harvest and no action is taken prevent those waste. The campaign is more concentrated on the food after consumption and doesnt look in to the broader aspects of food. Food has different utility and meanings when it comes to Entertainment, pleasure satisfaction, love status, comfort, time pass, bribery, religious significance, social glue, power, habbit, need, guilt, culture and so on. The amount of waste generated differs for each case and no effort has been taken to realy understand this complex system. Oxfordshire council-tax payers have saved over  £50,000 in waste disposal costs by throwing away less food since Oxfordshire Waste Partnership (OWP) launched its Love Food Hate Waste campaign last March Love Food Hate waste Campaign is still in its early stage and has long way to go. The measurement of success of the campaign can be found by looking the amount of waste reduced as a result of this campaign. In the very first year, the campaign is successful in reducing 1,37000 tones of household waste. The initial statistics of the campaign sounds too intresting and shows how successful it has been. The campaign is successful in attaining attention of the large public. Even though the results are impressive, when compared to the true scale of the problem, it is just a mere drop in the ocean. To address the big issue like climate change we need to do a lot more to reduce the amount of waste produced. Some of the limitations are Lack of interest of certain individuals can be setback to the campaign. Some people consider that the protection of environment is governments job and are not concerned about the same. Some people think that their contribution is just marginal and hence dont do anything. Reduction of waste is moreover a private thing and since its not public there is no social pressure to do it. The lack of strong policies is certainly a limitation to the campaign Measuring and monitoring is a tough task to perform. The reliability on survey is questioned. Conclusion The sustainable consumption doesnt always means consuming less but It certainly should in the case of developed countries and in underdeveloped countries sustainable consumption means consuming more. Thus the aim of sustainable consumption is a high quality of life for every one- brought about by everyone consuming in ways that reduce the impacts of production and consumption. (UNESCO) Some of the challenges in achieving sustainable consumption are: Reccomendations The amount of waste produced by the supermarkets should be controlled and policy should be made to publish the waste generated by the supermarkets. The Whole concept of supermarket should change. The people should make some list for shopping and hand it over to the shopkeeper/salesman so that he will hand over the things you need. By doing so you wont be tempted by the offers like buy one get one free. The online shopping should be encouraged by avoiding tax. Refrigerant leakage accounts for 30 percentage of supermarkets direct GGHG emissions.( Environment investigation agency 2010). There should be some measure to control this pollution. Government should make strong policies and should introduce certain limits to the amount of waste that can be produced by each house. The threshold can be based on the total number of people living in the house. The waste above threshold limit should be fined. à ¢Ã¢â€š ¬Ã‚ ¦ http://apps.oxfordshire.gov.uk 2) Promoting sustainable consumption: Determinants of green purchases by Swiss consumers Carmen Tanner1,*,   Sybille Wà ¶lfing Kast2 Article first published online: 12 SEP 2003 DOI:  10.1002/mar.10101

Aldous Huxleys Brave New World and Political and Social Ideas :: essays research papers

The characters in Aldous Huxley’s Brave New World represent certain political and social ideas. Huxley used what he saw in the world in which he lived to form his book. From what he saw, he imagined that life was heading in a direction of a utopian government control. Huxley did not imagine this as a good thing. He uses the characters of Brave New World to express his view of utopia being impossible and detrimental. One such character he uses to represent the idealogy behind this is Bernard Marx.   Ã‚  Ã‚  Ã‚  Ã‚  Bernard Marx is a character that represents those that are different from the norm, a character still relevant in today’s culture. He is an archetype of those that are looked down upon as different. He signifies those that look and/or think uniquely. Bernard is the outcast who longs to belong.   Ã‚  Ã‚  Ã‚  Ã‚  Bernard is pretty high up in the social system in Brave New World. He is an Alpha Plus at the top of the caste system and he works in the Psychology Bureau as a specialist on hypnopaedia. Bernard, though, is flawed according to his culture on the inside and out. “’He’s so ugly!’…’And then so small.’ Fanny made a grimace; smallness was so horribly and typically low-caste’'; (46). Bernard’s looks pushed him to be an outsider. His physical insufficiencies cause him to be different mentally. The way that he thinks and acts is different then that of the cultural norm. “’They say he doesn’t like Obstacle Golf.’…’And then he spends most of his time by himself – alone’'; (44). The way that Bernard acts is so different then everyone else in the world in which he lives. In Brave New World being alone is a rare occurrence, and sports are something that everyone participates in. Bernard also thinks of women and relationships differently. Though promiscuity is a normalcy in Brave New World, Bernard sees relationships as a personal thing and does not think of a woman as someone to just have. “’Talking about her as though she were a bit of meat.’ Bernard ground his teeth. ‘Have her here, have her there. Like mutton. Degrading her to so much mutton’'; (45). Bernard gets angry hearing others talking so casually about sexual relations with a woman. Bernard goes against the grain in the way he looks, acts and thinks. He does not follow the cultural standard and is therefore despised and teased, and is labeled a freak.

John L. Lewis :: Biography Biographies

John L. Lewis John L. Lewis started life in Lucas County, Iowa February 12, 1880 the son of Thomas Lewis, a coal miner and policeman. John was welsh born. In the 1880's and the 1890's their family lived in a company owned shanty with an outdoor privy. Whet John was in his teens they moved to Des Moines. That is where John attended high school, completing almost all of his four years of schooling. Family ties were strong, even though he did not approve of his mothers religion he did obey her when it came to sexuality and alcohol usage. For the most part he was not a troublemaker and played by the rules. In the late 1890's his family moved back to Lucas County and there he became a coal miner. In 1901, he was elected secretary of the United MineWorkers of America. As holding this job, he set up many small events. That same year he left for four years to work out west in coal mines. With him doing this he saw many disasters and aided in many heroic deeds to lend him authenticity to his claim to speak for the working class. In 1905 John returned to Lucas and in 1907 he ran for mayor however he was not elected and all the Lewises left Iowa and moved to southern mining town in Illinois. There the men in the family soon established themselves among the large labor force as hard workers. In 1910 John was elected president of the local mining union 1475, one of the largest in the state. Shortly before leaving Iowa, he had married Myrta Edith Bell, the daughter of a local physician. She provided a stable home life but she did not care for her husband's politics. They kept their personal life and his political life very separated. John's leadership in southern Illinois led to advancement in the labor movement. He was now the legislative agent for the UMWA of Illinois. From there on until 1920 when he became president of UMWA. He kept moving up the union corporate ladder until he was on top. During the 1920's The UMWA declined rapidly, though the union had won some strikes about wages the competition between oil and coal was resulting in layoffs in the South and the Midwest.

Muhammad Bio Essay examples -- essays research papers

  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚     Ã‚  Ã‚  Ã‚  Ã‚   Muhammad is by far one of the most influential men in the history of the religious world. Even today his teachings are still worldly known and his views on dying for a place in heaven result in our terrorist bombings, suicide, and even the world trade center disaster. To understand the fundamentals and the reasons why Islam is a violent religion you have to divert back to the teachings of Muhammad and his life.   Ã‚  Ã‚  Ã‚  Ã‚  Muhammad was born around 572 B.C to his father Abdallah and his mother Amina. Both of Muhammad’s parents died when he was quite young, but he stayed with his grandfather for two years. Soon after he stayed in the care of his uncle Abu Talib and was soon put to work in the caravans.   Ã‚  Ã‚  Ã‚  Ã‚  While working in these caravans he met the owner Kadijiah. He married her when he was 25 and she was 15 years older than him at 40. They later had seven children but that did not settle him down for he married several other women to gain political power or compassion from the widows he married. It was also a rumor that he arranged the deaths of the women he married.   Ã‚  Ã‚  Ã‚  Ã‚  It was ...

Humanities nature vs nurture Essay

Some people believe nature is more influential. Got example in the case of the Jim twins. They were separated at birth and around 30 years later they discovered each. It showed that throughout the years they had not known each they had made a lot of similar decisions. Their kids had the same name, the same car and wives were the same. This proves that your genetics play a vital part into the choices you make as you go older. On the other hand some people nurture plays more of a part in the way we act as we grow older. For example Kamala and Amala. These were children who were brought up my wolves. Whether our inborn characteristics are more responsible in our resultant personality or any experiences we will make, has been the topic of discussion among scientists under the title of â€Å"Nature vs Nurture† for years. Biologists believe that the only factor behind individual’s personality is his genome. In contrast, socio-biologists argue that the environment and experiences that one gains during his life, build his personality. I am inclined to believe that the traits we are born with are more responsible genetically in building human’s personality. Some cases of children who were left in the wilderness and raised with wild animals indicate the significance of mothering–nurturing. When those isolated children were found, they were unable to speak language, even a word, and their behaviors were not unlike animals’. If they were born with a special ‘innate’ ability which enables, nativists believe, children to magically acquire everything from language to social manner at ease, why not these wild children failed to acquire the custom of human society? One tragic experiment conducted by a German king proves that one’s language, one type of the intelligence, is not naturally acquired, but learned after years of exposure. The King hoped to find out what language a child would speak if not being told any language after birth. The result was disastrous: All infants who were the subject of this experiment died before the first year, not acquiring any language at all. If human being’s intelligence were really genetically determined, all cases mentioned above would never happen. With the innate property which they are given from birth, they should’ve been able to have proper behavior and speak language without any external help. Unfortunately, that is not true. After a few years of a good mothering, human beings become independent and mature, so their intelligence does. Therefore, ‘nurture’ is a more significant factor in human’s intelligence.

Hotel departments

General manager which use recommendations of executive committee embers is responsible for all main decisions which impact to hotel life. The members of executive committee do together their forecasts of filling in of hotel and calculate budget,defining main incomes and outcomes. And in the meeting of members of committee there are discussed these questions and problems: the level filling in forecast,plans of marketing and sales,professional preparing of stuff,main articles of outcomes,questions of reconstruction of hotel,relations with hosts,energy economy,utilizing,new legislation,practice and rentable actions. 2,page 189] At the top is the customer. Customers are the reason hotels are here. Mission is to ensure that every guest leaves satisfied and wants to return, thus ensuring 3 customer loyalty. We have two types of customers: external customers?our guests? and internal customers, who are the hotel's associates. Associate implies partnership and working together, which is subtl e but powerful message. The Job of the supervisors, managers, and the leadership team is to support the front line and remove the barriers to doing good work,lead and help people do their Jobs better.This means managers support the front line by demonstrating concern for associates (and it must be their problems quickly and fairly,above all, treating associates with dignity,kindness, and respect. Putting the GM at the bottom of the pyramid shows that the leader actually works for the people who work with the leader. We view my role as doing whatever it takes to gain and keep customers. [1 ,page 86],(See the scheme 2). 4 Chapter 1 . Front Hotel(departments which are visible by guests at first).The front of the house refers to those departments that deal directly with, and are seen by, hotel guests. These departments also include management departments. The departments which related with rooms and their functions, sales and marketing department,food and beverage department. Room divis ion departments includes fronted,reservation,segmentation of customer, housekeeping(back heterogeneity, security providing services departments. [2,page 190] The department of sales and reservation provide realization rooms.Service, front office,night audit, accounting, credit, office management, security, personnel, banquet, advertising,public relations, sales, resident management, executive management,and all subdivisions of these he back of the house, most top positions and all executive posts lie in the front. [4] 1. 1 The departments which related with rooms and their functions. Room division departments. Front office. Front office has been described as the hub or nerve center of the hotel. It is the department that makes a first impression on the guest and one that the guest relies on throughout his or her stay for information and service.It's duty is to enhance guest services by constantly developing services to meet guest needs. It is the most important department of the hot el. The main function of this apartment is to give warm welcome to the guest . It helps to create good image in front of the guest. This is the first department where guest comes in contact with. It generates the maximum revenue for the hotel as it sells room to the guests. This also includes sub departments like reservation, Bell desk, and Information desk. It also provides some facilities like concierge service to the guest [5] .The front office will try to sell out all the remaining rooms to call-in or walk-in guests to ensure 100%occupancy. Also,it should apply the yield management that is upsetting the eaters off larger room, a higher floor or a better view in higher 5 price for someone booking a room with shortly notice when the demand of room is high,to maintain balanced guest account. [5] Communication service is important element in work of hotel,because function of hotel depends on that. It is the centre of income,hotels usually add to tariff of international calling 50%.T he center of communication works round hours in three shift times. [2, page 212]. Concierge. The concierge is a superset department from the front office room clerks and cashiers. Concierges serve to elevate a property's marketable value and its image. They provide the special touch services that can cater to a guest's precise needs. Also, they can speak several languages. They will assist the guests with a board range of service, such as restaurant reservation, advice on local activities, tickets to show or VSP messages and special request. 6] A receptionist is an employee taking an office/ administrative support position. The work is usually performed in a waiting area such as a lobby front office desk of an organization or business. The title â€Å"receptionist† is attributed to the person who is employed by an organization to receive or greet any suitors, patients, or clients and answer telephone calls. [7] Working in the hotel and hospitality industry requires interactin g with people. A hotel night manager Job is multi-faceted.He is responsible for all aspects of the hotel that go on overnight. He needs to be ready to respond to a variety of situations such as late check-ins, intoxicated guests and loud parties. [8] Uniform service. Because of importance of first impressions of client the special responsibility has uniformed stuff. The chief is manager of gusts services. Hall porters,concierge and bellboys,although in some tolls concierges obey to directly to manager of front office. Hall porters first meet guests and communicate with them.Wearer in attractive uniform they stay at the door of hotel ,help them get off from car,call for them taxi,politely answering the questions of guests about hotel and its surroundings. The main function of bellboys is accompanying of gusts and delivering luggage to 6 their numbers. They help to people in explaining of working some things in infrastructure, they tell them about the prices. [2, page 212] Door attend ants are dressed in impressive uniforms. They greet guests at the hotel front door, assist in peeping the door entrance clear of vehicles and giving guest information about the hotel and the local area in a courteous and friendly way. 6] For guest relations managers who work in the hospitality industry, such as in a hotel, their responsibilities include greeting guests, checking them into the hotel, providing information on hotel amenities, anticipating and responding to their needs, listening to and resolving complaints and providing excellent customer service throughout their stay. In short, it is this person's responsibility to promote a positive image of the hotel and ensure guest satisfaction. ] Functions of the Security Department: provide personal safety for members of the university community and visitors,protection and security of university property,crime prevention and investigation,enforcement of university rules and regulations,provide security for designated functions, reporting hazardous and unsafe conditions regarding university property,security and protection of personal property of the members of the university and their guests, issue of ID Cards, Passes, permissions for various purposes, identification and control of unauthorized persons and animals,lassoing tit the district administration,collecting information useful for maintaining law and order in the campus. [10] Reservation is the first contact between hotel and guest. Although this contact can be realized by telephone,the first impression about the hotel is forming here. It requires certain skills which named telemarketing skills,from the stuff. The service of reservation usually works from 8. 00 till 18. 0,amount of workers depends on size of hotel. But client must not to think that hotel try to get more out of price. For reservation required many channels: telephone,fax,telegram f 7 hotel, free telephone line for corporative clients,tournaments,internet, organization of conferences and meetings,torturer,recommendations of other hotel of this company, telephone of airport, reserves selfless come to hotel. Confirmed reservations is reservation confirmed with special notification,send from hotel to client by email or fax. Usually in this notification is showed information about room, the date of arrival and departure,amount of guests,amount of beds,and any special requirements.Guaranteed reservations happens in those cases when man who reserves room wants o get quarantines for that his order will be done. The number of credit card quarantines payment of room even in case if man don't come,hotel holds room till arriving of guest. The other form of quarantined reservation is deposit payment. In some cases for avoiding standing of rooms because of no coming of expected guest, hotel can ask deposit for one day or the whole time of staying before. For that certain sum of paying is get from the number of credit card. It is reliable method of fighting with no coming of guests. [2, page 211] 1. 2 Organizing Salina products of and services.Sales and marketing department. The main function of this department is to sell the room nights and various conferences facilities to various clientele,to sell the room nights to individual guest for holiday purpose,to make the brand image of hotel in the market,to act as an agent for hotel and provide various information of changes and updating. [1 1] Sales and Marketing handle advertisement and promotions for various departments in the hotel. Responsible for increasing sales through attracting new and repeat business and responsible for an art and a science. Sales flow from marketing. Sales is the critical link between marketing and operations.It is the role of sales to help bridge this gap and find ways for the key customer-contact members of the hotel to keep the promise of marketing. [1 ,348-349 p. ] The organization of sales management is the process of directing the personal 8 selling efforts of a hospitali ty establishment. Sales or account managers need to manage their day-to-day activity; sales teams need to coordinate their efforts. Sales account management involves developing, maintaining, and enhancing customer relationships. Sales managers develop expertise for specific market segments, industry segments, and/or customer accounts, and common traits among successful ales account executives include self-confidence, high energy, empathy, enthusiasm, and a sense of self-worth.Marketing is giving the targeted customers what they want, when they want it, where they want it, at a price they are willing and able to pay. Marketing begins, transcends, and ends with the consumer. Sales makes sure it happens. [l ,353 page] The best recommendation is that made by the public, and only when public relations truly works with the public can the property benefit. By putting the public in public relations, the public speaks for you and your property and results in profits through public relations. [l ,360 page] . See the scheme 4. Hotel Sales director. An individual employed by a business to manage the activities of subordinate sales people, and to develop and implement an effective selling strategy for the business in general. 13] Sales manager Banquet&event :Responsible for the smooth and seamless operation of the banquet department to assure 100% guest satisfaction and comfort, takes appropriate action to respond to guest complaints, maintains positive guest relations at all times and is responsible for meeting acceptable level of Quality Assurance and guest satisfaction scores for the hotel at all times. [14] A manager of travel trade sales is expansible for promoting a destination to travel agencies and tour companies. Government agencies, private consulting and research firms and professional associations all employ these managers. [15] Corporate accounts sales manager Promote and sell to assigned group market in defined geographic region.Generate hotel/resort awarenes s through direct phone sales; direct sales calls, trademarks and networking groups. Work closely with sales and marketing team to solicit, sell and confirm group business required to 9 meet budgeted sales goals. [16] Hotel sales executives play a key role in helping a hotel achieve and maintain reparability. They work to build relationships with potential clients, highlighting their facilities as optimum for business events of all kinds. They provide all the necessary information to help clients make informed decisions on the purchase of blocks of rooms and production of special events. [17] 1. 3 Organizing service of catering of visitors. Food and beverage department.This department plays a vital role on the delivering the accurate service of food and beverage by placing the orders from the hot or cold plates of kitchen to the customers table in the proper and the hospitality manner. Among the total revenue collected in the hotel, about 40% contribution is directly accredited to F& B department. For proper control and the effective different units or sections which are also called as an outlet. [18] Food and Beverage Service is the department which serves food and beverage to the guests. This is the second most revenue producing department of the hotels. Whenever guests want to enjoy meal or drinks with great ambiance they visit restaurants and bars.There are so many restaurants with different cuisines, some with live kitchen, pubs, bars and cafe which even operates 24 hours. There are different types of services offered in the restaurant such as buffet service, table of the host and al a cart menu I. E. According to the card. Food and beverage department includes: Inside and outdoor catering,Pubs and bars,Restaurants,Cafes,Room service. Food production: in this department chef prepares the world class food. All the types of cuisines are made here with different styles of cooking. The chefs prepare delicious food and put their creativity into it. Different cui sines have different kitchen and each one has its own specialized chefs.For Kitchen hygiene and cleanliness, hotel has itched stewarding department which clean the kitchen as 10 well as washes the utensils and in small hotel housekeeping takes care of cleanliness. Food & Beverage Outlets are divided in to the following categories: 1 . Retardants. Restaurants are places where Food & Drink is served. With comparing most of restaurants of hotel distinguish with their inequality and originality. And qualification of stuff is higher,but it is hard for them to work with income. There are various types of Restaurants: All Day Dining Restaurants: They are usually called as Coffee Shop or Cafe in Hotels. The main reason why they are called All Day Dining Restaurant is because of their hours of operation, as they are open for Breakfast in the morning to Lunch in the afternoon to Dinner in the evening.Fine Dining Restaurants: Fine Dining Restaurants are characterized by their elaborate and exc lusive menu with special emphasis on the very high quality food they serve. Usually the operation of this restaurant revolves around the Head Chef or Chef De Cuisine of this Outlet. Specialist Restaurants: These are Restaurants which usually have a type of National or Regional Character or Cuisine attached to them, for example: Italian Specialty Restaurant, Chinese Specialty Restaurant etc. In some Hotels they do also sometimes have Multi Cuisine Specialty Restaurant, which literally means that Restaurant serves cuisine from more than one country , or the dishes on the Menu at that Restaurant has Food Specialties from many different countries. Lounge: Lounges can be found in different hotels.Their main purpose is to offer Food & Drinks in comfortable and cozy seating in relaxed surroundings. There are many kinds of Lounges ranging from a Lounge in a Lobby, Cocktail Lounge and Cigar Lounge to Executive and Club Lounge on special Floors. 3. Bar: Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast and quick. 4. Discotheque/Nightclub: They are outlets where Music and Entertainment takes priority with the Food & Drink. The operation is very fast and the guest numbers 11 are large. Security is an important aspect in these operations. 5. Room Service/Len Room Dining: Room Service, also known as In Room Dining . T is the service of Food & Drink in Guest Rooms in a Hotel or a Resort. 6. Meeting and Conference Rooms: Meeting and Conference rooms together with Ball Rooms come under the Banquets Department usually in Corporate and City Hotels. MICE (Meetings, Incentives, and Conferences & Exhibitions) can alone bring much revenue in some hotels in comparison to other outlets in Hotel. 7. Ball Rooms: These are large Function Rooms which are primarily used for Functions and Weddings. The Staffing ratio of Full Time Staff in this section is very less as the Function and Wedding Business can sometimes be seasonal and extra sta ff is usually filled in by the use of Casual Staff. 8.Others: There are many other Food & Beverage outlets ranging from Fast Food Outlets to Food Courts to Snack Bars which are usually stand alone or in a shopping centre. 19] Director of food and beverage obeys to general manager and has responsibility for effective work of these directions: cousins, catering,banquet, restaurant,service in rooms,mini-bars,lobby,halls,bars, cleaning and washing dishes. [2,page 234] Cousins is directed by executive chef,which obeys to director of food and beverage and he is responsible for quality of food and effective work of cousin. Executive chef must not only satisfy but also usurpers requirements of clients for quality,food amount and its service. Executive chef has some vice-chairman – souse – chefs.So-chefs spend a lot of time for structure and administration,for that direction of work shifts is realized by so-chefs. See the scheme 5. F&B manager: he is responsible for implementat ion of agreed policies for contributing to the catering policies. The F&B manager is responsible for organizing,planning,logistics,execution around the Food and beverage responsible. Assistant F&B manager : in absence of F&B Manager,the Cast. F&B manager acts as departmental head. In general,he helps the F&B manager in running the 12 department smoothly and acts as his deputy. Quality,food amount and its service. Executive chef has some vice-chairman – soufflà ©s. O-chefs spend a lot of time for structure and administration,for that direction of work shifts is realized by so-chefs. Restaurant manager: he has overall responsibility for the organization and administration of the food and beverage service areas. Reception head waiter: he is responsible for accepting any bookings and maintaining the booking diary up to date. He will reserve tables and allot their reservation to particular stations. Head waiter: he has over all change of the staff team in the dinning room and is responsible for seeing that all the duties accessory for the preparation for service are well and efficiently carried out and nothing forgotten.Station waiter: he must be able to carry out the same as a station headwaiter and relieve him on washday off. Floor waiter: he is responsible for the service of meals in the apartments. [20] Banquet chef: The duties of the banquet chef range from menu planning to presentation of the final product . Banquet chefs are responsible for overseeing banquet events from start to finish. These events may include breakfast buffets, corporate lunch meetings with sandwich platters and individually plated multi-course dinners. The chef participates in menu development, orders the required ingredients and supplies,supervises Junior cooks in food preparation and coordinates the final presentation to the customer. 21] Banquet manager is responsible for achievement of budgeted food sales, beverage sales and labor costs,achieve maximum profitability and over- all success by controlling costs activities,control of Banquet china, cutlery, glassware, linen and equipment,completion of function delivery sheets in an accurate and timely fashion,to supervise and co-ordinate daily operation of meeting/banquet set-ups 13 ND service,completion of Banquet Bar Requisitions,to assist in menu planning and pricing and etc. [22] An executive steward oversees staff members within the dining facilities of a hospitality facility. In addition to ensuring that diners receive the utmost in customer service, these professionals ensure that all laws and regulations that govern food service provision are followed. The primary duty of an executive steward is the management of a facility's kitchen and the staff members who work in it.While the steward does not oversee the chef and other cooking staff,all other team embers such as dishwashers, kitchen runners and busboys work under his tutelage. In addition to hiring these professionals,he delegates their duties an d supervises their work. [23]. A pastry chefs role is not limited to creating pastries. For instance, some pastry chefs are charged with managing Junior kitchen staff members. Others are responsible for ensuring that the kitchen remains clean and organized. Many pastry chefs also perform administrative duties such as preparing budgets and ordering supplies for pastry making. [24] 14 Chapter 2. Back of Hotel(departments which are invisible at first by guests) As the name suggests these operations involve the activities which do not take place in front of the guests.For instance, these financial transactions begin the moment when he/ she while waiting for allocation of a room start making phone calls to his/her associates to inform them the arrival or order for something in the lobby itself. The daily night auditors help the back of the office department in the hotel in maintaining the guest accounts. The front of the house, the best sources for experience and the most opportunities f or advancement lie in the back of the house. The back of the house refers to those operations of the hotel that deal with housekeeping , human resources, purchasing, and engineering, and which are seldom observed by guests. [25] 2. Processes dealer to recruitment process,organizing stuff management,training and etc. Human resources department. Human Resources is mainly responsible for the well as induction programmers; training; employee relations; compensation; labor relations; and staff development. [26] A typical Human Resource Department is carries out the following functions: Job analysis and Job description. HER Department is also involved in designing the Job analysis and Job description for the prospective agencies. A Job analysis is the process used to collect information about the duties, responsibilities, necessary skills, outcomes, and work environment of a particular Job.Job descriptions are written statements that describe the duties,responsibilities,most important con tributions and outcomes needed from a position,required qualifications of candidates, and reporting relationship and co- workers of a particular Job. Determining wages and salaries. HER Department is also involved in conducting market surveys and determining the wages and salaries for different position in an 15 organization. These decisions may be taken in consultation with top management and the Finance department. Recruitment and Selection. One of the most important jobs HER department is to recruit the best people for the organization. This is of crucial importance as the success of any organization depends on the quality of its workforce. Training and Development. HER department is constantly keeping a watch over the employees of the organization.In order to improve the efficiency level of the employees they have go undergo regular trainings and development programmers. All trainings and development needs are carried out by this apartment. Training might include on the Job or o ff the Job training. Employee welfare and motivation. Happy employees mean a healthy organization. HER Department conducts various employee welfare activities which might include employees get together, annual staff parties etc. HER department also reviews organizational policies and its impact on the motivation of the employees. Addressing employees grievances. HER department is the link between the workers and the management.Employees grievances related work environment are usually entertained and resolved by the HER Department. Labor management relations. HER apartment has to ensure that these relations are cordial. In case of any labor- management conflict the HER Department will play a vital role in bringing both management parties to the negotiation table and resolving the issue. Implementing organizational policies. HER Department has to coordinate with line manager and see that the organizational policies are being implemented in a proper manner. Disciplinary action can be i nitiated against employees who are not following organizational rules and regulations. All these actions are conceived and implemented by the HER department. 27] Another aspect to the human resources management tips for hotels is to implement a clear progression plan that employees can use to advance in rank at the hotel. 16 Perhaps the most important thing for a human resources manager in the hotel business to do is to lead through example. However, if they see the human resources department working hard and providing the best quality of service that they can then the employees will improve their work as well. As you can see, the importance of human resources management for hotels is very great. There are thousands of ways that a human resources manager can make a hotel run more smoothly and more