The Jack Roller A Delinquent Boy s Own Story Essay

The Jack Roller A Delinquent Boy’s Own Story by Clifford Shaw was published in 1930 and it tells the story of a boy named Stanley. Throughout the book, Stanley talks about his life and the injustices that he dealt with. The downfall of his life occurred when he was just four years old when his mother passed away, leaving his father to take care of three children. Soon after the death of his mother, his father becomes an alcoholic and remarries a woman who has seven children of her own. This leads to twelve people sharing four rooms in a basement apartment. Stanley’s father did the best he could to provide a roof over his family’s head and food for them to eat, but he did not provide any love for his children, which in his eyes was all he needed to do. In addition, he was blind to the fact that his new wife was abusive to his children and that she would send Stanley out to steal food. Soon fate would take Stanley’s younger siblings out of their home and pla ce them in a foster home. Unfortunately, Stanley was kept in the abusive and neglectful home. When Stanley decided, he could no longer take the abuse of his stepmother, he decided to escape from her by running away and living out on the street. One must wonder why the social workers did not also place him in a foster home; like they did with his siblings. If Stanley was placed in a foster home, he may have never committed any crimes. A reason why Stanley may not have been put in a foster home at that time was becauseShow MoreRelatedStephen P. Robbins Timothy A. Judge (2011) Organizational Behaviour 15th Edition New Jersey: Prentice Hall393164 Words   |  1573 Pagesand permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. To obtain permission(s) to use material from this work, please submit a written request to P earson Education, Inc., Permissions Department, One Lake Street, Upper Saddle River, New Jersey 07458, or you may fax your request to 201-236-3290. Many of the designations by manufacturersRead MoreDeveloping Management Skills404131 Words   |  1617 Pagesbuilt-in pretests and posttests, focus on what you need to learn and to review in order to succeed. Visit www.mymanagementlab.com to learn more. DEVELOPING MANAGEMENT SKILLS EIGHTH EDITION David A. Whetten BRIGHAM YOUNG UNIVERSITY Kim S. Cameron UNIVERSITY OF MICHIGAN Prentice Hall Boston Columbus Indianapolis New York San Francisco Upper Saddle River Amsterdam Cape Town Dubai London Madrid Milan Munich Paris Montreal Toronto Delhi Mexico City Sao Paulo Sydney Hong Kong Seoul SingaporeRead MoreManaging Information Technology (7th Edition)239873 Words   |  960 PagesAirlines CASE STUDY II-3 Norfolk Southern Railway: The Business Intelligence Journey CASE STUDY II-4 Mining Data to Increase State Tax Revenues in California CASE STUDY II-5 The Cliptomaniaâ„ ¢ Web Store: An E-Tailing Start-up Survival Story CASE STUDY II-6 Rock Island Chocolate Company, Inc.: Building a Social Networking Strategy CASE STUDY III-1 Managing a Systems Development Project at Consumer and Industrial Products, Inc. CASE STUDY III-2 A Make-or-Buy Decision

Essay on Barn Burning - 549 Words

Use of Blood in â€Å"Barn Burning† nbsp;nbsp;nbsp;nbsp;nbsp;â€Å"Barn Burning† is about the struggle of a boy to do what is right during the Post Civil War era. The main character, Sartoris Snopes, is a poor son of a migrant tenant farmer. In the opening scene he is being asked by a circuit judge about the burning of a farmer’s barn by his father. The boy does not tell on his father and is not forced to do so, but he thinks that he would have done so had he been asked. The father, Abner Snopes, served in the Civil War for both sides and has difficulty venting his anger. Usually he does so through the burning of other people’s barns when they wrong him. The symbol of blood is used by Faulkner to contribute to the theme of loyalty to the†¦show more content†¦Mine and hisn both! He’s my father†(481). Here this shows that the father has done this before and the boy is used to dealing with it. nbsp;nbsp;nbsp;nbsp;nbsp;The use of blood is also utilized when the father explains that the family must stick together. Following the courthouse scene the boy and his father talk about the incident and Abner states, â€Å"You got to learn to stick to your own blood or you ain’t going to have any blood to stick to you†(484). In saying this, it is almost as if he is trying to convince the boy to lie for his own blood. nbsp;nbsp;nbsp;nbsp;nbsp;The boy despises his father for all the horrible things he has done to people in the past, yet he still sticks up for him. After Abner has deliberately destroyed Major DeSpain’s expensive imported rug his son states, â€Å"You done the best you could†, â€Å"If he wanted hit done different why didn’t he wait and tell you how?†(488). Thus providing evidence that the boy still has some respect for his â€Å"blood†, and though he is against his father’s actions he still supports them because he is family. nbsp;nbsp;nbsp;nbsp;nbsp;Faulkner’s use of blood contributes to the theme of loyalty to the family in several ways. Throughout the short story there are many references to loyalty and sticking to your own blood. â€Å"Barn Burning† is a very in-depth short story and had to be read carefully in order to obtain the full meaning and recognize theShow MoreRelatedEssay Barn Burning1481 Words   |  6 PagesIn â€Å"Barn Burning,† the author, William Faulkner, composes a wonderful story about a poor boy who lives in anxiety, despair, and fear. He introduces us to Colonel Satoris Snopes, or Sarty, a boy who is mature beyond his years. Due to the harsh circumstances of life, Sarty must choose between justice and his family. At a tender age of ten, Sarty starts to believe his integrity will help him make the right choices. His loyalty to family doesn’t allow for him to understand why he warns the De SpainRead MoreBarn Burning Essay1889 Words   |  8 PagesIn W illiam Faulkner’s â€Å"Barn Burning† Colonel Sartoris Snopes must decide either to stand with his father and compromise his integrity, or embrace honesty and morality and condemn his family. This is a difficult decision to make, especially for a ten year old boy that has nothing outside of what his father provides. Sarty’s decision to ultimately betray his father is dependent on his observation of Abner’s character and the conflict he feels concerning Abner. â€Å"Barn Burning† opens with a trial inRead More Barn Burning Essay571 Words   |  3 PagesBarn Burning â€Å"Barn Burning† by William Faulkner was written in the ebb of the 1930’s in a decade of social, economic, and cultural decline. This story offers insight into the past years for students to learn of the nation and the South. This story shows the racial segregation that took place in these times between the white landowners and white tenant farmers, the blacks and the whites, and the poor white trash class and the blacks. The Snopes’s family was in the social class ofRead More Barn Burning Essay773 Words   |  4 PagesBarn Burning Barn Burning is a sad story because it very clearly shows the classical struggle between the privileged and the underprivileged classes. Time after time emotions of despair surface from both the protagonist and the antagonist involved in the story. This story outlines two distinct protagonists and two distinct antagonists. The first two are Colonel Sartoris Snopes (Sarty) and his father Abner Snopes (Ab). Sarty is the protagonist surrounded by his fatherRead More Barn Burning Essay1110 Words   |  5 Pages Barn Burning amp;quot;You’re getting to be a man. You got to learn. You got to learn to stick to your own blood or you ain’t going to have any blood to stick to you.amp;quot; This quote from William Faulkner’s amp;quot;Barn Burningamp;quot; does reveal a central issue in the story, as Jane Hiles suggests in her interpretation. The story is about blood ties, but more specifically, how these ties affect Sarty (the central character of the story). The story examines the internal conflict and dilemmaRead MoreBarn Burning By William Faulkner935 Words   |  4 Pages William Faulkner’s â€Å"Barn Burning,† is about a southern white family that resides in a rural county in Mississippi. The low-income family members are the mother Lennie Snopes, the older brother, two sisters, and an aunt. The story’s main characters are, Colonel Sartoris Snopes, a 10- year-old boy, the father Abner Snopes, the property owner Abner’s boss Major de Spain, and his wife, Mrs. Lula de Spain. Abner Snopes characterized as the antagonist, and Faulkner describes him as an evil, vengeful manRead MoreBarn Burning By William Faulkner1373 Words   |  6 PagesWilliam Faulkner’s short story â€Å"Barn Burning† is an epic exhibition of the author’s style. In the story, Faulkner shows us the story of Colonel Sartoris Snopes regarding his want for good and his loyalty to his family. Throughout the story, Sarty is put in a position of having to struggle between his integrity and his want to defend his father and family. In â€Å"B arn Burning,† a struggle is displayed by Sarty Snopes between his want to do right and his want to honor his father. The reader gets theRead MoreBarn Burning By William Faulkner1357 Words   |  6 PagesHenry Award winning short story, â€Å"Barn Burning† was written in 1938 and published by Harper’s in 1939 (â€Å"William,† par. 12). In many ways the story is a product of â€Å"both a turbulent time in America’s history and Faulkner’s personal history† (Parker 101). America was emerging from the Great Depression just in time to see World War II looming on the horizon while Faulkner was struggling with â€Å"finances, a drinking problem, and a new mistress† (Parker 102). In â€Å"Barn Burning† Faulkner makes extensive useRead MoreBarn Burning by William Faulkner682 Words   |  3 PagesWilliam Faulkner’s Barn Burning, Abner Snopes is a main character and father of Colonel Sartoris Snopes (Sarty), who is also a main character. Abner is a very poor looking man, unclean and unshaven. He always seems to wear the same thing, a dirty wh ite button up shirt with a dirty black hat and coat. Snopes is a very terrifying figure, often controlling his family with physical and psychological violence as well as making them contribute to his favorite pastime, burning barns. The Snopes familyRead MoreBarn Burning by William Faulkner1028 Words   |  5 Pagespopular short stories are â€Å"A rose for Emily† along with â€Å"Barn Burning†. Faulkner has many other popular works, but â€Å"Barn Burning† was one of his well-known stories because of the many different of elements of literature in which Faulkner chose to include. Faulkner was known as a writer who could properly convey many different elements of literature, such as symbolism, conflict, tone, and many other elements of plot within his stories. In â€Å"Barn Burning†, William Faulkner most commonly uses symbolism and

Management Bal

Question: Write an essay onmanagement. Answer: 1. Introduction Bal et al. (2012) have stated that management is the key to a successful business and irrespective of the size, every business need a good management along with strategic and organized unit. The steady developments in the hospitality industry have made all the hotel owners to believe as well as be in agreement with the ever increasing importance of hotel management arrangement with skilled employees. In the last few decades, the hotel and the hospitality industry has witnessed a precipitous rise in the arrival of the customers. Therefore, presences of highly skilled employees are required for the smooth progression of the hotel. I have worked in Hilton London Gatwick for the last 11 months as an intern in the food and beverage department. Brotherton (2012) has mentioned in his research work that successfully managing a resort or hotel operation can be similar to governing a small sovereign nation complete with budgetary concerns, personnel, security, housekeeping, sales, marketing an d food and beverages. I have learnt that managing each of these areas is highly essential to the growth and success of the organization. Most importantly, this requires careful study and I can say that my working experience has helped me to balance between practical knowledge and academic knowledge. In this particular report, I would try to focus on some major aspects like impact of internship on shaping my future perception in the hospitality industry. Most importantly, I would demonstrate how I have gradually developed my interpersonal, vocational and entrepreneurial skills throughout my study and I have understood that all these skills are required for the successful completion of the entire task. 2. Discussing and reviewing placement objectives Brotherton (2013) has stated that a hotel management apprentice has to work in close connection with several different departments in a hotel and support them in their every day schedule operations. An intern is mandatory to appreciate the in general operations of the hotel, while concentrating in one or two specific parts. I have understood that a hotel management intern is required to work closely with the front desk managers, event planners, housekeeping and several other departments and learn from them. I have been in Hilton London Gatwick for 11 months and this has helped me to gain practical knowledge because I worked as the intern in the food and beverage department. Being an intern in the food and beverage department, I have understood some of my roles and responsibilities. Greeting the customers properly, escorting them to the seats, taking food and drinks orders, serving foods and beverages, answering questions as per services of the hotels, explaining properly all the menu items and all the specialties along with offering personal attentive treatment are some of the major job roles of the interns (Buhalis and Crotts 2013). Apart from that, co-operating with all the team workers to successfully plan the events, parties are another major important activity. I have clearly understood that it is highly necessary to work in group and assist the team members. Besides that, I have come to know about competencies and required skills for the interns and these are strong interpersonal skills and excellent communication skill. Apart from that, I have understood that an employee in food and beverage industry must be able to sell food and beverage outlet services to the customers, they are required to have a high service orientation and most importantly, it is required to be a good team worker. Whenever, an organization recruit a person as an intern, these qualities and skills are expected from that person and I have leant all these objectives during my study and work (Buted, Felicen and Manzano 2014). 3. My role in the organization At the time of working in Hilton London Gatwick, I have clearly understood my roles and responsibilities in food and beverage department. I have found that it is required to work in a group and thus I need to focus deeply on enhancing my overall service. I must develop my skill, especially interpersonal skill and communication skill. I must have the potentiality to manage and co-ordinate properly, otherwise it would be tough for me to co-ordinate with the guests coming to avail our service. Being intern in Hilton London Gatwick, I have understood that this internship would be of great benefit, as this has given me an insight into how the industry operates presently (Chen and Shen 2012). I can proudly say that my first internship experience was really amazing and I would really like to repeat it again without changing. During my internship, I have met many interesting people with different backgrounds and this has helped me to explore myself. However, I have gradually understood that this is the career that I have loved and want to continue. My roles as a team member in Hilton London Gatwick were as follows: Before service commences, I was responsible to inspect tables in assigned place for cleanliness, serviceability and the proper ser-up I was required to check and in necessary I required to replenish side station with enough equipment in order to make sure smooth and proper service within the area I was responsible to organize any buffet tables with clean linen and skirt Checking and cleaning menus, beverage lists were as well under my job responsibility I had a thorough understanding and knowledge of the research menu Apart from that, I was responsible to have an in-depth knowledge regarding the requirements like crockery glassware and cutlery used in Hilton London Gatwick (Hoon Song et al. 2012) I taught various napkins folds in the caf Learnt to set up a table and reorganize a table after use I had to learn during my internship that how to present wine to the guests and open in nonattendance of the head waiter During my service, I have learnt about the sequence of services as well as the exchange cutlery, in clear accordance with the taken order from the customers Apart from that, I was trained to know which items are unavailable in the restaurant and which items have to be pushed to the customers I was responsible to sale wine and make the necessary food promotions (Hoque 2013) I was responsible as well to assign the guests to the tables based on their requirements These were some of my basic roles and responsibilities in the team and along with these; I had some administrative responsibilities as well. These are as follows: Acknowledges and screens the day to day work schedule Be present in the daily briefing and de-briefing Proposes an effective duty in order to make sure sufficiency of manpower in proper accordance to the entire volume of the concerned business Successfully establishing two way communication with the related colleagues Communicated effectively with the guests, sub-ordinates and the immediate supervisions and other section heads (Kehoe and Wright 2013) Manages time effectively by meeting the mentioned deadline on time Recognizes and solves any issues in a professional manner 4. Critically discussing my experience that helped me to plan my future career During my internship in Hilton London Gatwick, I have discovered several new perspectives in dealing with the customers. I never had strong communication skill and being in this profession, I have gradually enhanced my communication skill. I had several responsibilities and this enhanced my overall personality. Commercial responsibilities that were assigned to be were highly effective in enhancing my career path and thus I always prefer working in hospitality industry (Pereira-Moliner et al. 2012). I learnt to communicate effective with the VIP guests, clients, colleagues and some other individual in the organization and I have learnt several processes in promoting the restaurant. I always feel privileged enough as I have joined in Hilton London Gatwick being the intern. Here, I have come to know it is required for the employees to become a good sales person in order to promote the image and business of the corporation (Mok, Sparks and Kadampully 2013). Now I can say that my food and beverage management experience would help me to excel more in future. During my internship in Hilton London Gatwicks food and beverage department, I have gained working knowledge of several computer software programs like MS Office, Restaurant Management Software, POS and some more. With the help of the team leader, I have enhanced my ability to spot as well as resolve the problems efficiently in the restaurant (Testa and Sipe 2012). Moreover, during this time, focus was shed on mastery in delegating multiple tasks along with communication skill and leadership skill. Most importantly, I stayed up to date with food and beverage trends as well as the best practices in the industry and this helped me to serve the students in more convenient ways. Apart from that, I have gradually grown my ability to tactfully manage personnel and meet all the financial targets. I was trained to be guest-oriented and service minded (Sisson and Adams 2013). After being the intern in Hilton London Gatwicks Food and Beverage department, I feel a keen interest in pursuing in this field and making this my career. I have gained enough knowledge in the roles and responsibilities of an employee in hotel and hospitality industry and this has ignited a desire in me to select this occupation for the long run. I have gradually grown a keen interest in enhancing my sales ability and adaptability with the changing situation. It is required to mention here that initially I was not sensitive to the customers and this hindered me to understand their requirements (Wang et al. 2012). Gradually, I enhanced my relationship skill and now it is enough easy for me to deal with the customers. Most importantly, my team leaders focused on effective management like delivering profit centre profitability. After being an intern in this fastest growing industry, I have understood that I want to become a food and beverage manager, as food and beverages managers are t he leaders in the kitchen and the front of house in the restaurants of all kinds (Wolf 2013). Apart from that, it can be stated that Douglas McGregor Theory X and Theory Y is another theory that I have learnt during my study and this has justified my personal experience during my internship in Hilton London Gatwicks Food and Beverage department. This theory has helped me to learn that how the employees are motivated in the workplaces and I believe that team leaders, managers and the employees are required to be familiar with this theory properly. 5. Critical understanding between theoretical approach and practical experienced situation During the course, I have learnt that food and beverage managers are responsible for overseeing the operational aspects of a restaurant or food service establishment. Wolf (2013) has stated that from recruiting and training of human resources to ordering supplies, the responsible food and beverage managers assume a variety of responsibilities in this fastest growing hospitality industry. Most important thing that I feel I need to talk is that during internship, I have understood that theoretical knowledge differs largely from practical knowledge. During the course, I have learnt from books and journals that food and beverage industry might be the largest division in a hotel depending on the number of outlets that food and beverage operates (Wang et al. 2012). However, in this part, I want to discuss about the importance of team work among the team members and have seen that not all theories match with the practical experience in the work field. Testa and Sipe (2012) have stated that team work is one of the great ways to get all the things done. Many research scholars have proposed several theories of leadership and teamwork, but all the theories do not work properly in practical scenario. However, I have seen that Bruce Tuckmans Model of Team Stages is one of the appropriate theories that I have learnt during the course. The progression in this model is forming, storming, norming and performing. In the first stage, high dependence is seen on leader for guidance and direction. In the next stage, it can be seen that decisions do not come easily within the group and this leads towards norming stage. In the third stage, agreement and consensus largely forms among the existing team, who respond well to facilitation by the team leader (Hoon Son g et al. 2012). The large stage focuses on the part that a team is more strategically aware and they all know properly that what they are doing and why they are doing. Therefore, this theory has helped me to balance between my educational knowledge and practical experience. 6. Developing interpersonal, vocational and entrepreneurial skills during the course While working at Hilton London Gatwick, I realized that interpersonal skills are very important to perform `fittingly. I had to provide spectacular customer care service and communicate with the customers daily. I also figured out that developing ability to communicate effectively both orally and in writing would help to establish positive connections with clients, guests, vendors and other employees. Interpersonal skills are highly important, as it would also help to take and deliver orders to the customers properly, which demonstrates high levels of customer service (Lee et al. 2016). Interpersonal skills are also necessary to comply with hotel restaurant security and fire regulations. While doing internship in Hilton London Gatwick, another thing that I realized is the importance of entrepreneurship skills. In restaurant industry, having an entrepreneur is highly important. An entrepreneur serves to maintain a restaurant business. According to Leeet al. (2016), the success rate of a restaurant business is much lower when compared to other industries. Therefore, in order to run a restaurant business, it is important to have an entrepreneur, who will perform tasks such as, Getting a website: In todays business culture, people do not thumb through a thousand-page book to find a local business (Songet al. 2015). That is why;it is paramount to create a website in order to gain success for your restaurant. Developing relationship with online vendors: Another important job of an entrepreneur isto build a positive relation with the vendors. Several websites provide online equipment such as Instawares (Chenand Elston2013). In restaurants, some items demand more frequent replacement than others such as dinnerware. An entrepreneur is required to keep a regular communication with its vendors who are responsible for supplying dinnerware. Those items and fragile, that is why; whenever a dinnerware is dropped and broken an immediate replacement is important. Doing precise communication I also understood that in restaurant industry it is extremely important to listen to the customers in order to understand what the market wants. Restaurants are the biggest examples of word of mouth. Success of a restaurant entirely depends on its current customers. That is why it is important for an entrepreneur to listen carefully what the customers are saying and what their complaints are (Koutroumaniset al. 2015). For general staffs it is not possible to perform their duties and note down the problems and suggestions of the customers. That is why; it is the duty of an entrepreneur to do that. Entrepreneurs can use several channels to keep an eye on the customers and on their advices. Some of those channels are Facebook and Twitter. Keeping track of customers: In any restaurant it is important to keep track of the most regular and loyal customers. Entrepreneurs are responsible for developing several ideas through which they can keep track of their customers. For example, some restaurants would do giveaways where customers would drop their business cards or contact information for chance to win a free meal (Guilletet al. 2012). Building a customer database is essential. However, what you will do with the database is more important. Entrepreneurs will do the job of deciding what the organization should do with that database. For example, a properly developed database can help a restaurant to employ email marketing. 7. Establishing the path of progression, discussing employability and careers After completing my internship in Hilton London Gatwick, I realized that employment skills are highly necessary in order to perform properly in restaurant industry. Some important employability skill that an employee must have are mentioned below, Teamwork: Teamwork in any business would develop productive working relationship and outcomes. In restaurant industry, it is important to work with people who belong from different ages, race, gender and religion. It is important to apply teamwork in situations such as planning and problem solving (Kimet al. 2013). While performing teamwork I also understood that it is important to figure out strengths and weaknesses on my team members. It will help us to divide the team load according to our capabilities. Problem solving skill: Restaurant business not only depends on quality of food and drinks but also depends on innovation and creativity. Having knowledge on mathematics along with budgeting and financial management will also help to solve several problems. Planning and organizing ability: Ability to plan and organize events or things properly helps to contribute to long and short-term strategic planning. It mainly includes organizing time and priorities by setting timelines and coordinating tasks for self and others (Gentzlerand Smither2012). Proper plans should be developed in order to use resources carefully. Besides, it is also important to understand basic business systems. Self-management: The most important thing while working in any organization is to achieve satisfaction and growth. It can be gained though self-management. It is important to have vision and goals by calculating and monitoring own performances (Torresand Kline2013). Besides, it is also important to have confidence in own ideas and visions. Learning: I was working as an intern in Hilton London Gatwick food department. I had no knowledge and experience about this sector before. Therefore, from the first day my target was to gain knowledge and to learn new things (Welltonet al. 2016). I knew that through learning I could improve and expand my knowledge and capability as an employee. However, it is also true that you will have to become open to new ideas and techniques. I had to invest a lot of time and effort to learn new skills that are essential in restaurant industry. Technology: Technology plays a major role in restaurant industry. However, it is not easy to learn all the technical skills that a restaurant gets from different operators. Besides, technical tools are upgrading almost every day; therefore, learning those enhancements is very important and tough. That is why; it is required to have basic knowledge on IT skills so that one can understand the primary operation procedures (Alonsoet al. 2016). IT tools are used as management tool that serves to organize data. It is important to learn new IT skills and gain knowledge on WHS to handle technologies related to restaurant industry. 8. Impact of placement on my personal and professional development Personal skills that I learned while doing my internship in Hilton London Gatwick food department are already discussed. However, I also learned some professional aspects during this period (Traceyet al. 2014). While working there I figured out the biggest problems that a restaurant business could face. Some of those issues are hereby mentioned, Customer care problems: Restaurant business entirely depends on customer; therefore, it is highly important to implement a proper customer service. Most of the restaurants face problems while maintaining a satisfying customer service. Poor customer service is considered as a deal breaker for customers. Even if your food is outstanding, your table settings are superb and your vibes is delightful, your poor customer service will affect your business proceedings (Ballesteroset al. 2012). A restaurant will have to employ staffs who will be dedicated to your customers wellbeing. As a manager, one should make sure that your restaurant staffs are providing pleasant, welcoming and accommodating services to the customers. Management: Management is considered as the most important puzzle of restaurant business. I learned that it is paramount to analyze your business, which will make sure whether it is running properly or not. Many restaurants do not pay attention to some aspects that hampers their business. Having a perfect idea about how many customers you are feeding each day by breaking it down by mealtime will help the management to manage their resources (Boellaand Goss2013). Another important pat is to keep track of ordered menu items. For example, if one of your items is not ordered by most of the customers, then you must take it down from your menu list. Managing budget is another issue faced by the restaurants. It is highly important to stick to your budget as over budgeting will affect your business goals. Employee hiring and training: Most of restaurants focus on their food quality and architecture. However, it is highly important to put more emphasis on your employees who are working in your restaurant. Most of the restaurant managers think that training staffs is not necessary in this business (Durraniand Rajagopal 2016). However, from what I learned from these 11 months clearly indicates that restaurant business needs training programs included in their systems. Training the staffs will help to improve your services and to reduce the cost overtime. Along with training, it is also important to hire proper employees. If a restaurant hire candidates who are not willing to learn, then training methods will be useless. Therefore, extra attention should be paid at the time recruitment. Marketing: Marketing is another issue that restaurant businesses face. Most of the managers fail to pay attention to marketing that causes pitfall. From the organization where I worked as an intern, I learned some method that can help to develop a proper marketing plan. Formalizing the brand standards such as mission statement, guidelines for employees, graphics and logo is highly important for a restaurant business. Developing a compact but user-friendly website that will look good is also an important part of marketing. Advertising through social media is paramount, as it will help to get attention of thousands of potential customers (Traceyet al.2014). Besides, I also learned that while developing a marketing plan one should not forget about his budget. There are several ways to implement a proper marketing strategy within the budget. Selling point: A superior customer service and excellent menu items are vital for a restaurant business; however, they are not selling point for a restaurant. One restaurant would need an original idea such as something better than only great food service. Develop some unique reasons for people to eat at your restaurant. For example, create a nostalgic 50s feeling. If you have a rare selling point then your customers will remember you long after they are gone (Lolli2013). You can develop such as situation where your food, your services and selling point can make an emotional connection. 9. Conclusion In the end, it can be concluded that I learned many things after doing my internship in Hilton London Gatwick. Mostly I figured out some skills that a person should know in order to perform perfectly in a restaurant business. Most of the restaurants do not put focus on building interpersonal skills of their staffs. However, developing such skills is important in order to provide a superior customer care service. Based on those learning, now I can develop my own career in the restaurant or food and beverage industry. I also understood an entrepreneur plays a major role in a restaurant business. He makes all the decisions that help that restaurant to gain attention from the customers. He is the person who decides what should be done and what should not be done. That is why it is important to become a positive entrepreneur. However, I realized it is not easy to become an entrepreneur as it requires a lot of skills and experience to make right decisions in tough times. However, from my i nternship I learned some of the skills that an entrepreneur must have and I am willing to apply them in my own business. Overall, that internship was a good experience for me from where I learned a lot and could understand what I need to own a successful restaurant. References Alonso, A.D., Sakellarios, N., Jones, C., Cseh, L. and Cooper, S.J., 2016. 'Value for money'and the restaurant experience: a case study of supply and demand stakeholders. International Journal of Leisure and Tourism Marketing, 5(1), pp.44-65. Bal, P.M., De Jong, S.B., Jansen, P.G. and Bakker, A.B., 2012. Motivating employees to work beyond retirement: A multià ¢Ã¢â€š ¬Ã‚ level study of the role of Ià ¢Ã¢â€š ¬Ã‚ deals and unit climate.Journal of Management Studies,49(2), pp.306-331. Ballesteros-Rodrguez, J.L., De Sa-Prez, P. and Domnguez-Falcn, C., 2012. The role of organizational culture and HRM on training success: evidence from the Canarian restaurant industry. The International Journal of Human Resource Management, 23(15), pp.3225-3242. Boella, M. and Goss-Turner, S., 2013. Human resource management in the hospitality industry: A guide to best practice. Routledge. Brotherton, B. ed., 2012.International Hospitality Industry. Routledge. Brotherton, B., 2013. Hospitality and hospitality.In Search of Hospitality. Buhalis, D. and Crotts, J., 2013.Global alliances in tourism and hospitality management. Routledge. Buted, D.R., Felicen, S.S. and Manzano, A.I., 2014. A Correlation Study between Student Performance in Food and Beverage Services Course and Internship in FB Department of Hospitality Business.International Journal of Academic Research in Business and Social Sciences,4(6), p.54. Chen, S.C. and Elston, J.A., 2013. Entrepreneurial motives and characteristics: An analysis of small restaurant owners. International Journal of Hospitality Management, 35, pp.294-305. Chen, T.L. and Shen, C.C., 2012. Today's intern, tomorrow's practitioner?The influence of internship programmes on students' career development in the Hospitality Industry.Journal of Hospitality, Leisure, Sport Tourism Education,11(1), pp.29-40. Durrani, A.S. and Rajagopal, L., 2016. Restaurant human resource managers attitudes towards workplace diversity, perceptions and definition of ethical hiring. International Journal of Hospitality Management, 53, pp.145-151. Gentzler, M.D. and Smither, J.A., 2012. Using practical ergonomic evaluations in the restaurant industry to enhance safety and comfort: a case study. Work, 41(Supplement 1), pp.5529-5531. Guillet, B.D., Kucukusta, D. and Xiao, Q., 2012. An examination of executive compensation in the restaurant industry. International Journal of Hospitality Management, 31(1), pp.86-95. Hoon Song, J., Kolb, J.A., Hee Lee, U. and Kyoung Kim, H., 2012. Role of transformational leadership in effective organizational knowledge creation practices: Mediating effects of employees' work engagement.Human Resource Development Quarterly,23(1), pp.65-101. Hoque, K., 2013.Human resource management in the hotel industry: Strategy, innovation and performance. Routledge. Kehoe, R.R. and Wright, P.M., 2013. The impact of high-performance human resource practices on employees attitudes and behaviors.Journal of management,39(2), pp.366-391. Kim, E., Ham, S., Yang, I.S. and Choi, J.G., 2013. The roles of attitude, subjective norm, and perceived behavioral control in the formation of consumers behavioral intentions to read menu labels in the restaurant industry. International Journal of Hospitality Management, 35, pp.203-213. Koutroumanis, D.A., Alexakis, G. and Dastoor, B.R., 2015. The Influence Organizational Culture Has On Commitment in the Restaurant Industry. Small Business Institute Journal, 11(2), p.27. Lee, C., Hallak, R. and Sardeshmukh, S.R., 2016. Innovation, entrepreneurship, and restaurant performance: A higher-order structural model. Tourism Management, 53, pp.215-228. Lee, C., Hallak, R. and Sardeshmukh, S.R., 2016. Innovation, entrepreneurship, and restaurant performance: A higher-order structural model. Tourism Management, 53, pp.215-228. Lee, C., Sardeshmukh, S.R. and Hallak, R., 2016. A qualitative study of innovation in the restaurant industry. Anatolia, pp.1-10. Lolli, J.C., 2013. Interpersonal communication skills and the young hospitality leader: Are they prepared?. International Journal of Hospitality Management, 32, pp.295-298. Mok, C., Sparks, B. and Kadampully, J., 2013.Service quality management in hospitality, tourism, and leisure. Routledge. Torres, E. and Kline, S., 2013. From customer satisfaction to customer delight: Creating a new standard of service for the hotel industry. International Journal of Contemporary Hospitality Management, 25(5), pp.642-659. Pereira-Moliner, J., Claver-Corts, E., Molina-Azorn, J.F. and Tar, J.J., 2012. Quality management, environmental management and firm performance: direct and mediating effects in the hotel industry.Journal of Cleaner Production,37, pp.82-92. Sisson, L.G. and Adams, A.R., 2013. Essential hospitality management competencies: The importance of soft skills.Journal of Hospitality Tourism Education,25(3), pp.131-145. Song, H.G., Son, M.H. and Choi, Y., 2015. Environmental factors on the entrepreneurship of successful restaurant establishment. International Journal of Tourism Sciences, 15(3-4), pp.96-109. Testa, M.R. and Sipe, L., 2012. Service-leadership competencies for hospitality and tourism management.International journal of hospitality management,31(3), pp.648-658. Tracey, J.B., Hinkin, T.R., Tran, T.L.B., Emigh, T., Kingra, M., Taylor, J. and Thorek, D., 2014. A Field Study of New Employee Training Programs Industry Practices and Strategic Insights. Cornell Hospitality Quarterly, p.193. Wang, Y.C., Coxson, P., Shen, Y.M., Goldman, L. and Bibbins-Domingo, K., 2012. A penny-per-ounce tax on sugar-sweetened beverages would cut health and cost burdens of diabetes.Health Affairs,31(1), pp.199-207. Wellton, L., Jonsson, I.M., Walter, U. and Svingstedt, A., 2016. Restaurant practicestime, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, pp.1-15. Wolf, J., 2013. Improving the sustainable development of firms: the role of employees.Business Strategy and the Environment,22(2), pp.92-108.

Feasibility Study Proposal Example free essay sample

Business Proposal will define broad city-wide goals for sustainable development into focused, actionable, area-specific strategies to ensure the vitality of the central area of Abu Dhabi city and enable us to achieve our community vision Abu Dhabi 2030. The planning process will place an emphasis on ways to promote and improve mixed uses and quality future concept of a retail facility, service-oriented and affordable, transportation and parking management, and the quality and capacity of public infrastructure. Our intent is to identify, understand, and address current strengths and barriers to the creation of new futuristic retail facility development. At the same time we need to make the hard decisions necessary to facilitate the continued evolution and maturation of this vital and dynamic mixed use (ARF) facility. We will hire specialized retail consultant to help produce and accomplish this study and put it in force. Feasibility Study Methodology Our Study will serve the objectives by addressing the future retail marketing concepts through utilizing and studying of the following trends: 1. We will write a custom essay sample on Feasibility Study Proposal Example or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page Successful in international retail trends and retailing trends to attract the ‘new consumer. 2. Creating new store (Future Stores) designs and concepts to engage consumers and drive profits. 3. Utilizing the latest in-store technology platforms to effectively create, manage and measure the in-store shopper experience. 4. Harnessing the power of innovative multichannel solutions to engage with new customers and increase the shopper experience 5. Maximizing the potential of social media to engage with the new consumer 6. Future Branding: Connecting your brand with todays consumer 7. Engaging with the regional consumer: Successfully introducing customer loyalty schemes to increase repeat custom, brand visibility and profitability 8. Capitalizing on the soaring growth of the grocery and FMCG market in the Middle East. Retail Feasibility Analysis A retail market analysis will help to determine strengths, gaps and opportunities for retail development and retention of ARF. Bearing in mind the following feasibility understanding: Abu Dhabi downtown is home to one of the most dynamic small downtowns in the UAE. ARF is one of the centerpiece of the community from a retail, dining, and entertainment perspective and widely regarded as one of the most successful mixed-use area. The ARF vicinity provides a variety of office, residential, cultural, retail, and institutional uses and is the undisputed center of new Abu Dhabi. * Over the past several years, the retail climate in Abu Dhabi has evolved. Major retail developments, traditional retail competitors and malls have added worthy competitors to downtown Abu Dhabi. Retail business has benefitted from the climate dominating Abu Dhabi island ( humid and hot ) most of the years round, to create the culture of shopping and entertaining in indoor areas. * Downtown Abu Dhabi is now at a crossroads of development. The community has enjoyed marked success since the boom of 1990s and does not wish to rest on those accomplishments. The recent recession has â€Å"complicated† the market forces at work in the country, resulting in store closures, reduced profits, and traditional retail churn. In Abu Dhabi all of this is happening at the same time that retail and dining destinations have expanded out of the traditional retail business. * As you know Abu Dhabi now is on the cusp of a new downtown master plan process that will provide detailed analysis of downtown and provide the chance to share this planned community expansion. Scope of Work We will be working on the following subjects or tasks to fulfill the Objectives of the study. The Scope of work will be limited to the following: 1. Review and understanding of prior Abu Dhabi retail market.