Ethics Paper Essay Example for Free

Ethics Paper Essay Economist Milton Friedman said that â€Å"the only entities who can have responsibilities are individuals. A business cannot have responsibilities. So the question is, do corporate executives, provided they stay within the law, have responsibilities in their business activities other than to make as much money for their stockholders as possible? And my answer to that is no, they do not.[2]† Nowadays, this debate falls into the CSR, or also know as the â€Å"Corporate Social Responsibility† talk points. In [7] Cheers questions: â€Å"What is the business of business†? Should business attempt to solve social issues or should business merely exist to maximize shareholder wealth? My opinion is that corporations and public companies should focus on maximizing stockholder and shareholder wealth, while simultaneously relying on ethical principles. Further reading about Friedman’s conservative stance on business’ business, one can point out that Friedman is quite positive that the social responsibility of a business and the primary focus of those who run the business is to make profit [6]. In business there is a multitude of different scenarios. These scenarios are hardly similar and each of them requires different point of view, perspectives and methods of approach. Is this the right approach? From the other point of view, ethical issues should not be overlooked. As we move towards a more connected world, with social media slowly replacing mainstream news channels, where â€Å"green† is the word and technology of choice, where political correctness is more important than the essence of an issue, ethical mishaps can turn into a publicity nightmare for corporations. While, in my opinion, a lot of ethical and moral issues are overly inflated there are some that must be taken into account, since they directly relate to the business’ business: profits! In the world we live in I think it is fair to say that corporations can still pursue successful paths while pursuing several methods of social responsibilities. I want to focus on three methods.

The One Minute Manager Essay Example for Free

The One Minute Manager Essay Reflection: The one minute Manager I have found to be a dull, be good book. I believe it will help you run your business. One minute reprimands and one minute praisings are a good strategy to use in your business. I will definitely use them in my business, because I believe in them. When employees do something wrong they feel real bad, and doing a one minute reprimand followed by a praising helps them and you. It helps you because it makes them believe your on there side which you are and it helps them because they don’t feel as bad. Employees nowadays feel hatred towards there boss, trust me I know because when I work at Sweetbay a lot of the employees don’t like the boss. I’m not one of them of course I understand that she is doing her best for everyone’s interest. But what I may do is get her this book, maybe she’ll learn a thing or two. In my opinion all bosses should learn how to be a one minute manager. Being a one minute manager helps you increase your employability liking. Employees I know love to be praised, I’ve had that feeling several times. One minute reprimands help because they aren’t that long and praise follows it. I know from experience that employees don’t want to be talked to forever about something they did wrong even when it was an accident. The one minute manager is an excellent way to get to your employees. People who feel good about themselves Produce good results. Productivity/Effectiveness, TQM (total quality management) Adam Smith, quality is remembered long after price is forgotten. Post WWII helped build Europe and Asia One minute manager is someone who takes very little time to get big results from people. One minute praising, a praising is a celebration for something you did right for a minute And a One minute reprimand, a reprimand is a talk about something you did wrong. Blake/Mouton Grid: Willing and Able, Willing and unable, Unwilling and able, and Unwilling and Unable The best minute I spend is the one I invest in People AAA (Alcohol, Anonymous, Association) Serenity Prayer- God, grant me the ability of what I can change and what I can’t change and the wisdom to know the difference. Ronald Regan- Trust but verify You get what you inspect â€Å"Feedback is the breakfast of champions† NIMBY- Not In My Back Yard Everyone is a potential winner, some people are disguised as losers, don’t let there appearance fool you. Take a minute, look at your goals, look at your performance, and see if your behavior matches your goals Pay attention to the writing on the wall We are not just our behavior, we are the person managing our behavior Goals begin behaviors, Consequences maintain behaviors Share it with others; tell people how they can become a one minute manager tell them what it means to be one

The Introduction Of Food Hygiene Health Essay

The Introduction Of Food Hygiene Health Essay Nowadays, public are emphasize on food hygiene. There are many food poisoning cases happen because of poor food hygiene standards. Food service businesses are taking important role in the proper hygiene standard. As Kashif Hussain(2005) stated that, food hygiene in a food service operation is the responsibility of everyone working in that establishment in order to prevent and reduce the risk of food borne illness. This paper is intended to study the relationship of food hygiene and customers purchasing behaviors among TARC Perak Branch Campus students. Food hygiene is very important to every restaurant. Maintaining standard hygiene in a restaurant may result in good reputation and increase restaurant table turnover rate. A proper hygiene standard in restaurant may influence customers purchasing behaviors. 1.2 Background of research Kampar is a town which located in Perak, Malaysia. In the early time, Kampar is a town which rich with tin reserves. After constructing TAR College and University, the job opportunities in Kampar are increased especially for food and beverage business. Among the restaurant business in Kampar, there are some of restaurant owner did not have proper hygiene knowledge or did not apply the food safety knowledge when operating their business. The lack of concern of hygiene will directly affect the health of Kampar residents as well as Kampar students such as food borne illness. 1.3 Problem Statement Statement of problem is to study the relationship between food hygiene and customers purchasing behaviours among TARC students. Food hygiene is very important for any food service industry. Good practicing in hygiene standard can help to enhance the restaurant reputation, customers purchasing behaviour and the most important issue is reduced the risk of food borne illness. 1.4 Objectives of the study The objectives in this research attempted to achieve the following: 1. To investigate how application of HACCP influence the purchasing behaviour among Kampar students 2. To investigate the relationship between food borne illness and purchasing behaviour among Kampar students 1.5 Research Questions 1 Will Application of HACCP influence purchasing behaviour among Kampar students? 2. Will factor of food borne illness influence the purchasing behaviour among Kampar students? 1.6 Research Hypothesis 1. Application of HACCP influence the Kampar students purchasing behaviour 2. Food borne illness will influence Kampar students purchasing behaviour. 1.7 Significance of Research This study will be a guideline for the restaurant business to understand that the importance and application of food hygiene in a restaurant. Besides that, this research will provide opportunity for person, who involved in restaurant industry to understand more about food hygiene, and the right way in the process of preparing, storing and serving the foods which safe for human consumption. 1.8 Scope and limitations of research This research is focused on food hygiene and customers purchasing behaviour. The area of this research was in Kampar restaurant and TARC Perak Branch Campus students are the population for this research. There are some limitations faced in this research. Researcher are facing problem when finding journals to support the research topic because most of the journal are old. 1.9 Operational Definition of Terms Food Hygiene, hazards, HACCP, Food borne illness Chapter 2 Literature Review 2.1 Introduction of food hygiene Educational Foundation of the National Restaurant Association (1992) defines food hygiene as the creation and maintenance of healthful or hygienic conditions. In a food service situation, the word food hygiene means wholesome food, handled and prepared in a way that, the food is not contaminated with disease causing agents. The World Health Organization 2002 stated that, food safety is an increasingly important public health issue and inadequate food safety control was a key contributor to the 2.1 million deaths from diarrhoeal disease globally in 2000. Keyvan Amjadi (2005), annual estimates for industrialised countries show that there are up to 30% of the populations are affected by food borne illness each year. Kashif Hussain(2005) stated, food hygiene in a food service operation is the responsibility of everyone working in that establishment. Proper food hygiene is known as healthful, clean and safety environment, and pleasant working conditions. Saunders (1991) stated that, every body must eat to survive and food safety is considered very important to consumers. Mossel (1992) add on that, a discrepancy between medically acknowledged risks and food safety risks as perceived by the consumer. Shapman and Shapman,(1992), Waites and Arbuthnott, (1991) add on that, many cases of food poisoning occur as a result of failure to control growth of pathogens in foods, but with due diligence at all stages in the food chain this is largely preventable 2.2 Definition of food hygiene The World Health Organization (2006) define food hygiene as all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food-chain. Malcolm Tatum (2012), food  hygiene is used to describe the storage and preparation of foods in order to make sure that, food  is safe for human consumption. Malcolm Tatum (2012) adds on, food hygiene is usually refers practices at an individual or family status, whereas the food sanitation normally refers to types of procedures at the commercial level within the  food industry. Malcolm Tatum (2012) also mentions that there are some steps are needed to be emphasis and follow accordingly in order to maintain the food hygiene. The steps need to be concern are included washing hands before handling  food, proper storage of  food  before use, make sure that all serving dishes are clean and free of contaminants when preparing the food and lastly maintaining a clean environment. 2.3 HACCP Eunice Taylor, (2008) define Hazard Analysis Critical Control Point (HACCP) as a risk-based management system which designed for assure the microbiological safety of food manufactured for use in the United Stated manned space missions of the 1960s. Eunice Taylor (2008) add on that, HACCP has become the internationally recognised system of managing food safety and its use has been extended to control the full range of biological, chemical and physical hazards since that time. BenEmbarek (2002) define HACCP as an advance in modern technology, producing safety food and keeping it safety remains a worldwide public health problem with illness caused by the consumption of contaminated food described as the most widespread health problem now a days. Codex (1997) stated that, the systems of the HACCP building block are developed through application of the internationally agreed HACCP Principles. Motarjemi (1999) and Kaferstein (1999) stated that, the HACCP system will help to prevent from fo od borne illness outbreaks only if it is understood and applied it correctly. Motarjemi (1999) and Kaferstein (1999) add on, there are very few records of food borne illness outbreaks in which a food company operating with full commitment and understanding of the HACCP system has been involved. Motarjemi(1999) and Kaferstein (1999) emphasis that, food-borne illness would not occur if HACCP system is applied correctly. Whilst Motarjemi and Kaferstein (1999) argue with this point of view and stated that positive results may be expected when the HACCP system has been applied correctly, it is also necessary to establish ways of measuring HACCP effectiveness that are not based solely on retrospective analysis of outbreak data. 2.4 Food borne illness United Stated Food and Drug Administration (2000) found that the majority of food borne illnesses can be cause to five risk factors which included inadequate cooking, food from unsafe sources, improper holding temperatures, poor personal hygiene and contaminated equipment. Generally the causes to food borne illnesses can be divided into three distinct categories of hazards, which included biological, chemical, and physical. Educational Foundation of the National Restaurant Association (1992) defines the three categories of hazard. From the sources of Educational Foundation of the National Restaurant Association (1992), Biological hazard is defined as viruses, harmful bacteria, parasites or fungi. While for chemical hazard, Educational Foundation of the National Restaurant Association (1992) defined this term as contamination of food with food service chemicals and chemical substances containing in food. For physical hazard, is presence of foreign item that are not supposed to be a pa rt of a food product. Knight and Lendal (1989) point out some critical offences of food handling in behavioural errors and leading operation that can lead to outbreaks of food borne illnesses in food and beverage operations. The critical offences that Knight and Lendal (1989) pointed out included failure to properly cook, reheat or cool foods to proper temperatures, foods prepared in advance or more than a day before serving, raw contaminated ingredients incorporated into foods that receive no further cooking, food allowed to remain at bacteria incubation temperatures and lastly employees who practice poor personal hygiene, 2.5 Proper handling of food NHMRC (2003) said that, proper handling of food during all stages of its preparation and storage is factor in reducing the risk of food borne illness. (Redmond and Griffith, 2003) agree with this point of view and add on, a systematic review of food safety studies identified that consumer commonly implement unsafe food-handling behaviours during domestic food preparation. Jay et al. (1999) and Jevsnik et al. (2008) have done an observation research and found out that improper and infrequent hand-washing techniques are common in Australian food handlers and up to two-thirds of participants did not wash knives and cutting boards after use with raw meat and before reuse of implements and these also are the factors that cause food borne illness. There are another of research into food borne illness appears to show a difference between knowledge of correct food safety behaviours and applying this knowledge during actual behaviour. Redmond and Griffith (2003) compared studies into consumer food safety information and found that although the respondents have good knowledge in food safety, they did not apply in these food safety knowledge and behaviours in their actual operation. 6.0 Customers risk perception and purchasing behaviour Royal Society (1992) and HMSO (1995) define risk as a combination of the probability, or frequency, of occurrence of a defined hazard and the magnitude of the consequences of the occurrence. Solvic (1993) stated that, much of the publics reaction to risk could be attributed to sensitivity not only to the technical but also to the social and psychological qualities of hazards. HMSO (1995) add on that, with concern of food, people associate greater risk with circumstances and practices which they perceive are controlled by others, such as eating in restaurants, compared with situations in which they have perceived control, such as preparing and eating food at home. From the early research of Roselius and supported by Ruth M. W. Yeung (2002) stated that consumers tend to change their purchasing behaviour once a possible food hazard is perceived to reduce the perceived risk in a purchase. There are four types of purchasing behaviour, which include: stop, permanently or temporarily, the p urchase of offending product; reduce the purchase of the offending product; shift from one product to another similar type of product; or continue to purchase and absorb the unresolved risk, 2.6 Summary Nowadays, public are emphasize on food hygiene. As the report from The World Health Organization 2002, food safety is an increasingly important public health issue and inadequate food safety control was a key contributor to the 2.1 million deaths from diarrhoeal disease globally in 2000.There are many food poisoning cases happen because of poor food hygiene standards. As Kashif Hussain(2005) said, proper food hygiene results in healthful, clean, wholesome food, an orderly environment, and pleasant working conditions. Food industry and restaurant are taking important role in the proper hygiene standard. Kashif Hussain(2005) add on, food hygiene in a food service operation is the responsibility of everyone working in that establishment. Besides that, consumers have to understand the basic knowledge about food hygiene to reduce as well as prevent and the risk of food borne illness. For overall definition, food hygiene known as a practice of food safety included storage, handle, cook and present food. In order to remain the cleanliness level, some of the important steps are needed to concern. For example, the proper storage of food, maintaining kitchen cleanliness level, as well as the staff personal hygiene. Hazard Analysis Critical Control Point (HACCP) is a form of food risk assessment used as a food safety control. HACCP helps to indentify the hazards of food and reduce the risk from storage, handler, and cook and serve the food to consumer. Lastly, food borne illness is caused by conducting poor food hygiene in food industry. To prevent from food borne illness, food industries have to properly cook and handle the food. Besides that, food industries especially restaurant business must stringent requirements their staff with standard hygiene concept. CHAPTER 3 3.1 Introduction In this research, I will interview TAR colleges students in Kampar to gain their opinion toward the relationship between food hygiene and purchasing behaviour by using quantitative research method. 3.2 Research Design This research is to study the relationship between food hygiene and customers purchasing behaviours among TARC students. Quantitative survey method will be conducted because the information is more reliable. Besides that, its more convenience, and efficient which face to face survey with TAR college students about the awareness of food hygiene. 3.3 Population The respondent in this research is focus on TARC Perak Branch Campus students. 3.4 Research Instrument Questionnaire is divided into 3 sections. Section A is awareness of food hygiene, Section B is HACCP, and Section C is customers purchasing behaviour and lastly Section D is demographic. There total 15 questions on food hygiene and customers purchasing behaviour in Section B and respondents responded on a likert scale which range from strongly agree to strongly disagree. 5 questions on customers purchasing behaviour were asked in Section C and likert scale which range from strongly agree to strongly disagree is provided. For the last section is demographic which included respondents gender, age as well as education level. 3.5 Research Procedure The method that used to collect data is through face to face interview with Kampar college students. Face to face interview can make sure that the information is more accurate and reliable. The question is printed in black and white papers that allow respondents to answer the questions accordingly. Before start my survey, I will have a short brief about my title and reason of research. After that, black and white printed question paper will be given to let respondents answer the question accordingly. Using face to face method with black and white printed questionnaire can make sure that respondents can answer accordingly and respondents can ask for question when they meet some problem in answering the question. 3.6 Method of collecting Data In this research, the instrument will use black and white printed survey form to interview Kampar students. All the survey questions are printed in black and white paper form to let respondents answer the survey question accordingly. Face to face survey by using black and white printed survey form can make sure that respondents are answering the question accordingly and also can get more reliable answers. Besides that, respondents can ask any question directly from me if they face any problem while answering the survey question. Method of Analysing Data The Statistic Package for the Social Sciences (SPSS) is used for data analysis. Coefficient Alpha is used to test the reliability of question, independent- sample T-test is use to test the bias of respondents and lastly Pearson Correlation method are used to test the hypothesis. CHAPTER 4 Introduction The data analysis will be conducted by using Statistic Package for the Social Sciences (SPSS) software to find out the result for objective and hypothesis. Research Finding: Reliability Statistic Test A study was conducted to estimate the internal consistency of the 20 items which included HACCP, Food borne illness as well as Customers purchasing behaviour. Coefficient alpha for the scale was 0.770, indicating fair internal consistency among the items on the scale. The means of individual items ranged from 1.40 to 2.30, with a mean on the total scale of 32.50 (Standard Deviation = 4.171). Overall, the respondents responses on the scale indicated that they possessed a fairly degree of HACCP, Food borne illness and Customers purchasing behaviour. Independent-sample T-test Research Question 1. Will Application of HACCP influence purchasing behaviour among Kampar students? 2. Will factor of food borne illness influence the purchasing behaviour among Kampar students? Hypothesis Null Hypothesis 1: There is no significant difference in HACCP between purchasing behaviour. Alternative Hypothesis 1: There is a significant difference in HACCP between purchasing behaviour. Null Hypothesis 2: There is no significant difference in food borne illness between purchasing behaviour. Alternative Hypothesis 2: There is a significant difference in food borne illness between purchasing behaviour. Interpretation of result Table XXX indicated that the p-value is 0.666 which is greater than 0.05, means do not reject the null hypothesis and argue there is no significant difference in HACCP. Table XXX indicated that the p-value is 0.871 which is greater than 0.05, means do not reject the null hypothesis and argue there is no significant difference in food borne illness. Table XXX indicated that the p-value is 0.682 which is greater than 0.05, means do not reject the null hypothesis and argue there is no significant difference in purchasing behaviour. The Pearson r Correlations Coefficient The correlation table XXX, indicated that the correlation between HACCP and purchasing behaviour is 0.341** with corresponding p-value of 0.015 based on 50 respondents. Since the p-value is less than 0.05, there is significant positive relation between HACCP and purchasing behaviour. There is a relationship between HACCP and purchasing behaviour, r (0.341) at p is less than 0.05. Hence, there is a relationship which affirms that the two variables are positively related to population. The coefficient of determination: r the correlation between HACCP and purchasing behaviour of the respondent = 0.341 and r ² = the coefficient of determination = (0.341) ² = 0.1163. Therefore 11.63% if the variance in HACCP of the respondent can be explained by purchasing behaviour of respondents. While for second hypothesis, there is no relationship between food borne illness and purchasing behaviour, r (0.48) since the p-value is more than 0.05. Questionnaire SECTION A: Food Hygiene Below questions are continuous question 1(a). Based on the option below, which Kampar restaurants do you think that are having high level of cleanliness/ hygiene standard? Mc Donald ( Fast Food restaurant) Seng Yip ( Economy rice restaurant) East Ocean Dong Hai ( Chinese restaurant) Ghany Corner (Mamak store) 2. What are the factors that influence you to choose the restaurant from question 1(a)? The restaurant have proper standard to cook/serve the food (eg. Serve the food with clean tray) The utilities provided are clean and safe to use The restaurant environment are clean Staffs with proper attire Their dishes are fresh and nice SECTION B: Application of HACCP Respondent is asked to indicate the extent to which they agreed or disagreed with each statement by using 5 Likert scale. 1. My perception of cleanliness level in a restaurant is based on Strongly Agree Agree Neutral Disagree Strongly Disagree Proper handling of food Food presentation Restaurant environment Utensils and equipment used in restaurant 2. Based on your experience, please rate the following statement by putting a tick (à ¢Ã‹â€ Ã… ¡) in the box. Strongly Agree Agree Neutral Disagree Strongly Disagree Food hygiene (sanitation level) is a factor that influence my choice of restaurant to dine in Proper storage of food before use, washing hand before handling food and maintaining a clean environment can make sure that all foods are free of contaminants 3. The following question is asking about the factors that cause food borne illness. Strongly Agree Agree Neutral Disagree Strongly Disagree Food come from unsafe sources will cause food borne illness Inadequate cooking method will cause food borne illness Improper holding temperature will cause food borne illness Using contaminated equipment will cause food borne illness Poor personal hygiene will cause food borne illness 4. Based on your dining experience, please rate the following statement by putting a tick (à ¢Ã‹â€ Ã… ¡) in the box. Strongly Agree Agree Neutral Disagree Strongly Disagree The restaurant has standard sanitation level The restaurant food I often dine in is cooking in proper cooking method The restaurant food I often dine in is serving in proper temperature The restaurant staff s have proper attire SECTION C: Customers Behavior 1. The below questions are asking about customers behavior. Based on your experience, please rate the following statement by putting a tick (à ¢Ã‹â€ Ã… ¡) in the box. Strongly Agree Agree Neutral Disagree Strongly Disagree I will never dine in to the restaurant again if found a foreign object in my food I will never visit to the particular restaurant again if I found out that they did not poorly handle of food (eg. Serve the food which dropped on floor) I will never visit to the particular restaurant again if I found out that there is presence of pesticides I will never visit to the particular restaurant again if I found out that the utilities provided is dirty I will never visit to the particular restaurant again if my food is not serving in proper temperature (eg. Rice and dishes is cold and not fresh) SECTION D: Demographic 1. Gender Male Female 2. Age 18-21 22-24 25-27 3. Highest Level education acquire SPM Certificate Diploma Advanced Diploma Chapter 5

The Pros and Cons of Contracting Out In The Public Sector Essay

Advantages and Disadvantages of Contracting Out In The Public Sector Introduction Many public agencies in recent years have followed the trend of privatization, or contracting-out. Activities and functions that were once performed, or services that were once provided, by public employees are now being performed by private sector employees (Lyons). Vehicle towing, health services, police protection, and solid waste collection are among the many services and functions that government has contracted out. A survey in 1995 that was sent to mayors or city managers of America's largest cities (based on population) revealed that only three of the 66 cities that responded to the survey had not privatized any city services. http://fpac.fsu.edu/parbaby/pdf/1997/janfeb/dilger.pdf This trend translates to not only an administrative concerns but a staffing concern faced by many managers. Privatization As A Staffing Concern Replacement Of Civil Servants By Contract Employees Privatization of governmental functions has a direct relationship with the number of contract employees in government and an inverse relationship with the number of civil servants. As privatization has become more acceptable, contract employees are being hired to do the jobs, thus, replacing civil servants. As indicated by Gregg Lodan, Assistant Administrative Analyst for the City of Long Beach Community Development Department, approximately 20% of the department’s employees are contract employees, as opposed to approximately 5% three years ago. He stated that other departments and other cities might have even higher percentages because functions of whole departments or individual functions are now being considered for privatization (Lodan). In India... ...3. International City Management Association. Service Delivery in the 90's: Alternative Approaches for Local Governments: Washington D.C.: International City Management Association, 1989. Lodan, Gregg and Jesus Gomez. Personal interview. November 18, 1998. Lyons, James. "Contracting Out for Public School Support Services." Education Urban Society, Feb. 1, 1995: 154 Pinchot, Gifford, and Elizabeth Pinchot. The End of Bureaucracy & the Rise of the Intelligent Organization. San Francisco: Berrett, 1993: 180. Rehfuss, John A. Contracting Out in Government. San Francisco: Jossey, 1989 Wolfe, Michael N. "That's Not an Employee, That's an Independent Contractor." Compensation & Benefits Review, July-August, 1996: 60-64. Nigro, Lloyd G., and Felix A. Nigro. The New Public Personnel Administration. Itasca, Illinois: F.E. Peacock Publishers, Inc., 1994.

Daniel Defoes Robinson Crusoe - The First Fiction :: Defoe Robinson Crusoe Essays

Robinson Crusoe: The First Fiction Daniel Defoe is credited with writing the first long fiction novel in literary history. Drawing from established literary genres such as the guide and providence traditions and the spiritual biography, Defoe endeavored to illustrate the life of a man who "tempted Providence to his ruine (Defoe 13)" and the consequences of such actions. While stranded alone on an island the character of Robinson Crusoe seems to have a religious epiphany about the role of Providence in his life and resolves to live in accordance with God's will. However, Crusoe's internal reflections throughout his narrative and his actions do not correlate, causing the reader to question the validity of this conversion. By examining the plot and the process of psychological change Crusoe undergoes, it becomes apparent that "he experiences and accepts divine control but that control can only be realized in the free context he has himself created (359)." When push comes to shove, Crusoe reverts to human instinct and his own impulses rather than what he perceives to be the will of Providence. Crusoe uses his newfound religion only when convenient and as a means to justify his actions and an acceptable reason for everything unfortunate that happens. When he finally does leave the island and returns to society, Crusoe's faith is tested and fails miserably, with practically no mention of Providence towards the end of the story. At the beginning of the novel, Crusoe introduces himself and establishes that his narrative is a memoir of sorts, and is told while looking through more experienced, wise eyes than when he originally experienced his story. This is important to note, because his discourse is shaded with hindsight and interpreted through a mind that has come to accept Providence's hand in his life. For example, when the Turks capture Crusoe and he is enslaved, he reflects by saying, "now the Hand of Heaven had overtaken me, and I was undone without Redemption. But alas! This was but a Taste of th e Misery I was to go thro' (15)." Because Crusoe is recalling the events from memory, as well as the lack of input from any other characters, his reliability can be questioned as a narrator. An unreliable narrator is one who may be in error in his or her understanding or report of things and who thus leaves readers without the guides needed for making judgements.

Meet me in St, Louis and the Aspect of Sound :: essays research papers fc

The Aspect of Sound in Meet Me In St. Louis In 1904 Eugene Lauste successfully recorded sound onto a piece of photographic film. This invention was known as a â€Å"Sound Grate† the results where still far to crude to be used to public display. The cameras used to film â€Å"The Talkies† as they where known, had to be kept in enormous soundproof casing. This immediately hindered directors creativity and made movies such as Meet Me in St. Louis (1944) much more rigid. Because of the fascination with the lip-syncing that this new technology achieved less attention was played to other attributes that silent films used such as the comedic elements in Charlie Chaplin’s City Lights (1931.) The invention of talking pictures also had severe repercussions on the censorship process. Initially the entire process was nearly impossible, as any cuts made would have an effect on the synchronisation of the sound and the film. Minnelli’s 1944 musical Meet Me In St. Louis: â€Å"Serves to implicate the contemporary 1944 audience† (Mundy, J 1999.) This because in many ways the film aims to personify a period of loss and change as was the case in America during the Second World War period. This can be witnessed through Rose Smith’s (Lucille Bremer) loss of a possible fiancà © in New York as well as the heartache the entire family feels of the possibility of moving away from St. Louis to New York. John Mundy (1999) sums this up in the following quote: â€Å"Like so many folk musicals, the film is suffused with a yearning nostalgia for a cultural past which is both desirable and as the text suggests attainable.† This also reflects upon the 1944 audience whereby they will be â€Å"yearning† for a happier past when there is no war. The film uses the device of music to make it seem as if this is attainable for the audience. Andre Bazin saw the movement of film as a total progression towards: â€Å"A progressive movement toward an ultimate goal a total and complete representation of reality... the reconstruction of a perfect illusion of the outside world in sound, colour, and relief† (http://www.thestranger.com/2001-07-05/periphery.html) Bazin called this the â€Å"Myth of Total Cinema.† He believed that a total representation of reality was an ideal. Musicals are popularly believed to be leading away from the ideal of total cinema. This is because they are filmed using non-diegetic sound. This is to say sound that originates from outside of the film.

Children Should Start Being Responsible For Their Daily Chores By The Age of Three Essay

I have always believed that our experiences can help us become better individuals. I grew up   adjusting and adapting easily to my environment. Washing the dishes and cleaning the house was never an issue for me. I can do what was told, even if nobody helped me. I know that a lot of adults my age experienced the same thing. For this, I believe that children should start being responsible for their daily chores by the age of three.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Children nowadays are more technologically and intellectually advanced than before. They can easily comprehend what is being asked of them, and perform with the best of their abilities. The times have really changed.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   When I was young, my parents taught me how to do simple household chores. After playing with my toys, my parents would tell me to put them inside the toy box they provided for me. They explained to me that my toys should be placed all together in one place, and not scattered all over the house.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   As a child, I did not feel that I was being tasked to do something. What was inculcated in my mind was the fact that I had to help my parents in maintaining the cleanliness and orderliness of our house. This lesson was imprinted in me.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Another reason that should be taken into consideration is the fact that children develop a strong sense of responsibility even at a young age. When my younger brother was born, I felt the need to assist my parents more. I knew that I should be more responsible in doing the household chores. I realized that I was not just living for myself, but I am also living for someone else. My parents showered me with their unconditional love, and I saw it as a reason   for me to carry over that love to my brother.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   With these in mind, I   realized that I had to do more than what was initially expected of me when I was still an only child. In between diaper changes, my mom would ask me to bring out the used diapers and clean the mess. Initially, I had second thoughts, given that the dirty diapers were not appealing especially to children. She explained to me that as the older child, I should help in caring for my younger brother.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Soon after, my mom taught me how to operate the washing machine. She instilled in me that the amount of detergent used should be proportional to the weight of the clothes. By this, she revealed to me that nothing should be wasted.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   One day, she told me that I should be the one to wash the dishes. When there were visitors, I should help them in the preparations and in cleaning up the mess. Other times, she left me in charge of other household chores. Those were the times when I became more independent of her supervision.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   The flexibility of the children should also be taken into consideration. At a young age, children can still be taught what to do and what not to do. In terms of thinking and reasoning, these children can still adapt to their environment. They have not yet developed their stand on certain things and issues that continuously happen around them.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   A similar instance happened to my four-year-old niece.   I observed that she listened to what people tell her, and followed what was taught by her elders. She particularly listened to the instructions made by her parents and the older people she lived with at home. There was this particular situation wherein she willingly helped her mother set the table. Everyone who witnessed this particular occurrence were left at awe. It also left a good impression on how the parents raised their daughter into a responsible and caring child.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚     Another point that I want to raise is the fact that the lessons taught to children are carried on as they get older. Manners, in particular, are taught when children are still in their innocent stage. As the child grows, these manners are practiced and passed over on to their own children.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   I remember this particular incident that happened in a restaurant. I was eating dinner with my friends when I suddenly blurted out a loud burping sound. I felt embarrassed, but quickly excused myself. My dad told me that I should be a gentleman while on the table. He also said that this was a simple deed that should always be practiced. He emphasized that having good manners reflect my personality and how I was raised by my parents.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Furthermore, they always reminded me to be courteous and polite to other people. Every time someone came over to visit us, I would greet them warmly and let them come inside of our house. I would offer them refreshments, initiate light conversations, and make them sense that they were very welcome in our home. Doing these made me feel that I was doing the right thing.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Personally, I believe that the lessons taught to children at an early age are easily absorbed than those taught when they get older. This may be due to the fact that children have this unbiased way of comprehending things. Their minds are innocent, and are not yet tarnished by outside influences, such as money, politics, and other issues. this goes to show that a child’s mind can be easily manipulated by anyone. They base their perspectives on the lessons they learned as a child.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   As a child, I was afraid to do things that would displease my parents. Until now, every time I am about to make a decision about certain matters, I think about how may parents would feel. Like this one time when I thought about shifting to another course. I had my own valid reasons in convincing everyone that shifting was the right thing to do. At the back of my mind, I thought about how my parents would react when I tell them my dilemma. I thought about my decision again, and finally opted not to shift because I realized that my parents were right.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   I can also say that children follow what they see. Whenever my parents would do household chores, I would insist in helping them. Regardless of how difficult the situation was, I always insisted in giving my assistance. I felt that what my parents taught me was the right thing to do.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚     I believe anyone’s parents are the greatest influences a person can have in his life. We mimic their actions because we believe that what they are doing is right. This is where we include the idea that how parents raise their children are reflected on the actions of these children.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   In the eyes of these kids, their parents are their role models, simply because there was no one else to look up to since their infancy. With this, if the parents set good examples to their children, the latter will be able to adapt and incorporate these elements in their actions. Otherwise, if the parents show their children dysfunctional manners, then there would be nothing else for the children to mimic but that.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   Another reason is the fact that children love to be appreciated. When I was younger, I felt really good about myself whenever my parents would appreciate the little things that I do.   In return, I would always help them out with everything, including the cleaning and maintenance of the house.   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   At such a tender age, my parents knew that I would copy their actions. This may be due to the fact that they were the only people I was exposed to. I can consider this as the simple logic behind it. I would also like to consider the fact that my parents truly love me. They wanted me to be a good person to others. How else would their lessons be instilled in me if they would not teach me the moment I could get a grasp of the world?   Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚  Ã‚   With the points I discussed in this essay, I firmly believe that children children should start being responsible for their daily chores by the age of three. This was supported by strong evidences from my own experiences as a child. Taken these in mind, I suggest that we should take care of our children. Their tender minds can be shaped into something extraordinary. By training them with basic things such as household chores, we contributing to the progress of this world. Let this be the start of a better future.