Nietzsche's ideas to modern society Essay Example | Topics and Well Written Essays - 1500 words

Nietzsche's ideas to modern society - Essay Example He is the slave. Actions of free will contribute to dynamism without destruction. The weak-surrender and free-will cannot exist together. Can light and darkness remain at one place? When the light is switched on, the darkness has to go. No option is given to it whether to go or not. Similarly an individual, who knows the proper connotation of free will and acts accordingly, can do no wrong, even when he is gets the moral counseling from any other sources. He knows for certain -- that which is not practical cannot be religious either. Morality is the powerful and paradoxical force that dominates contemporary life. Nietzsche fails to judge morality in the correct perspective when he asserts (Nietzsche, 1998, p.23) â€Å"All naturalism is morality, i. e. every healthy morality, is governed by a vital instant—one or other life’s decree is fulfilled through a specific†¦.† Nietzsche’s method of interpretation and reach about the merits of morality itself is wrong. Just because counterfeit $500 is available in the market (their legal value is zero), one cannot term the original $500 currency as fake. Preaching morals, and telling to do this and not to that, is a process. Morals are not dropped from the heaven. It can at best be termed as the collective wisdom from practical experience of the Realized Souls. Just as a doctor or an engineer attains the professional degree after studying hard for a number of years, similar is the moral/spiritual practice. It is a ladder of progress to be climbed step by step, carefully. Highest reach of perfection is an attainable reality. Human beings live every minute of the existence amidst various temptations of life. With force and suppression, one can build an artificial barrier against passion and negative...Nietzsche’s explanation of morality can be compared to the exercise of explaining a fruit, without tasting it. What is important is experiencing directly to get at the truth. When an arg ument begins with wrong premises, its further steps are bound to be wrong and the final conclusion absolutely wrong! That is the position of Nietzsche when he articulates about morality. No moralist will tell one to walk back. The wise saying goes, do not run away to an ashram (hermitage) on the hills; create an ashram where you are! A moral/spiritual individual views life in its totality and not in parts. He knows that reason cannot penetrate the truth all by itself. It is only used as a tool to a limited extent. When intellectuals discuss and comment upon the subject of morality/spirituality, all such confusions are bound to happen. Nietzsche is an intellectual--a philosopher. His problems of understanding are to be sympathized, rather than condemned. By knocking at the portals of the mind, Nietzsche will not be able to understand the true meaning of morality. He has to transcend the mind, to experience the profound realms beyond the mind.

U A Fanthorpe writes powerfully about those who are most disempowered Essay Example for Free

U A Fanthorpe writes powerfully about those who are most disempowered Essay I think U A Fanthorpe does write powerfully about people who she thinks are disempowered. She does this very subtly and cleverly. She always looks at things in two perspectives one is from a dominating person and the other from a weak person who she supports. She, like Shakespeare uses various techniques to convey sympathy towards the weak people and her ideas to the reader. She uses very emotive and powerful language. I dont think that powerful writing just means strong language or words; the structure of the poem and the things she compares to could also reflect powerful writing. I think if people have confidence in themselves and who know what is right, would empower them. I think she is sympathetic towards the disempowered people. Writing about them shows this. In every poem she writes she uses italics to introduce new voices or characters. In Old Man, Old Man the old man is the disempowered person and the narrator is powerful. This is poem is based on the theme of old age, he left for himself when he saw better. In the beginning the old man was in control of everything, didnt need help but by the end he lost control and he felt helpless. and small things distress: Ive lost the hammer. It was also hinted that he was stubborn, disobedient and also had a short temper.no power to arouse your surliness. There are a lot of techniques used by Fanthorpe to reveal what she thought about the old man. Fanthorpe uses alliteration to give the sentence a bit more meaning and punch, garage and garden these harsh consonant sounds give it a bit more emphasis to it. She also makes use of imperatives let me find your hammer. Let me walk with you to drury lane. I am only a cloud; the last stanza is a good example. In You Will Be Hearing From Us Shortly the interviewer is the powerful person and the interviewee is the disempowered one. This is based on a theme of middle age. At the beginning the interviewee has a bit a confidence but by the end of the poem he has lost it completely and he/she never gets a chance to speak. In this poem the vocabulary used is quite sophisticated, words like adequate are used instead of suitable; perpetuate is used instead of continue etc. Fanthorpe ridicules the interviewer and she exaggerates the characters villainous voice. Rhetorical questions are used to quite some affect, most of the stanzas end in these questions personally have to offer?; to defend their relevance; Would you say; And you were born-?. Alliteration is also used, Domestic disasters shimmer. I think that the interviewer is very sarcastic and insulting. In Half Past Two there are three characters so its hard to decide whos the powerful and whos the disempowered. I think that the narrator is the powerful one as she is very dominating and the child is the disempowered one as he is confused about the mature and adult world he has been put into suddenly. The vocabulary used is very casual and child like. The words like timeformykisstime, onceupona, gettinguptime, and tvtime are often used by young children and this shows that the child has a daily routine, when changed from it the child gets scared and needs support. There is a lot of repetition, capitals and alliteration used; the word time itself is repeated 19 times in the whole poem. Alliteration is used to show that the child cant tell time of a clock, he couldnt click its language. Capitals are used to emphasise the words. The poems themselves have one significant thing in common; there is always an authority person and a disempowered person. In most of her poems there is always an atmosphere of war, good and evil. Fanthorpe uses narrative technique very cleverly; this is particularly effective, as this does not completely reveal the identity of the narrator. This technique can create an atmosphere of tension and suspense. This creates sympathy for the disempowered from the reader. By using this technique, I am only a cloud, somehow the readers feel much more involved with the poem because it was written in first person. The readers can imagine the situation better and sympathise with the disempowered as if it was the readers who are the disempowered. She ridicules the authoritive figure by making their characters villain like and making them look as if they are the worst people on earth. Some of Fanthorpes writings are based on real life events, which contribute to their cultural, historical and social contexted writings. The setting of Old Man, Old Man in London proves this. You Will Be Hearing From Us Shortly is an everyday stereotypical interview, which could happen anywhere. Half past two and Old man, old man have a similar structure and form but in comparison to You will be hearing from us shortly there is a stark contrast, it is written in a conversational manner. This adds to the meaning that its an interview and there are two people speaking and there is no narrator. If you look at Dear Mr Lee another one of Fanthorpes poems, it is more like a long story or essay than a poem divided into stanzas that is quite different to any of her other poems. She tries to vary her style of writing a bit from poem to poem. Most of the language she uses is informal but some of her vocabulary is sophisticated because she wanted to vary her style of writing and she also tries to keep the same theme of a dominating person and a weak person. She tries to paint the setting of her poem in the readers mind with the style of her writing. She also uses rhyming couplets in her poems. Her ability to do is excellent. I also think that these poems were written for pure enjoyment of reading and not taking it apart and look closely at each and every word, then comment on it. The poem You Will Be Hearing From Us Shortly can be looked at in two different views. The first is already mentioned above and then the second way of looking at it is the comic way. Maybe it wasnt meant to be real but just a pure fantasy where as Half-Past Two was meant to be real as all of the children would go through that stage when they are young. The ideas shown in the poems are quite different but in saying that they always have a good person and a bad person and the idea of them two always being at war. I think that U A Fanthorpe has successfully achieved her goal of creating sympathy to the disempowered people. After studying about her and her poems I have learned that powerful writing can be anything from structure of the poem to the vocabulary used, it does not necessarily mean strong language or words. I agree with some of her views but not all of them, I agree particularly with Half Past Twos views as I have been through that stage and know the feeling.

The Chisholms Kitchen

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

Triggering Factors that influence the Entrepreneurs

Triggering Factors that influence the Entrepreneurs Research in entrepreneurship has introduced many aspects of how and why people make decisions in new venture creation (Shane, 2002). Entrepreneurial individuals are often motivated by economic and/or psychological factors. Scholars have agreed that the entrepreneurial process and theories involve a complex set of variables that are beyond any single aspect. To identify motives and incentives of entrepreneurial activities involves disseminating several layers of relationships between personal factors, external forces and other random events (Liang and Dunn, 2007). From the existing literature we can rationally hypothesize that, the decision to launch a new venture probably includes individual endogenous factors and exogenous factors of the environment. Limited studies have discussed the possibility that pre business entrepreneurs (who are planning to become entrepreneur) might have different triggers to launch new ventures compared to in-business (who are expanding the business) professionals. Triggers as defined by Liang and Dunn (2007) forces in the individuals or in the individuals perception of their situation that move them toward the entrepreneurial process. It is important to distinguish triggering factors and triggering events from triggers. Triggering events are more like something happened as an occasion or an episode that influence individuals assessment on the situation. Triggering factors could be interpreted as issues or features that influence individuals perspectives about certain situations (Liang and Dunn, 2007). This study measures the triggers, which influences the professionals (who are planning to become and those who wants to expand their business) to become entrepreneurs. In addition to this we will also measure the relationship between the triggers and demographics of individuals. This study is of major interest to various government organizations like small and medium enterprises (SMEDA), non government organizations (NGO), policy makers of government and business to business organization (B2B). Implications of this research study will help them to identify the pattern of individuals, who wants to become entrepreneurs and which triggers them to think about starting new venture. Literature Review The purpose of the literature review is to outline the triggers identified by various researchers/authors and to analyze the dimensions in which different authors works on the entrepreneurs triggers. At a basic level, entrepreneurship is recognized as a highly personalized activity. The entrepreneur is motivated to create a venture, which reflects their vision and ambitions, and is prepared to review and reorganize their social environment to make it materialize (Morrison, 2000) Characteristics of entrepreneurs identified by various authors (Longenecker, Moore, Petty,2000; Scarborough Zimmerer, 2000; Bhide, 2000) are high achievement drive, action oriented, optimism, opportunistic, internal locus of control, tolerance for ambiguity, moderate risk taking, commitment/tenacity, commitment, initiative, independence or some form of one or more of these. These authors also determines motivation related to new venture formation, to enjoy what individuals are doing, revolves around the opportunity to gain control over personal lives/independence, to achieve personal goals and recognition, to get profits/financial rewards, and to make a difference/contribute to society. The key of the entrepreneurship process initiations depends within the individual of the society and the extent to which individuals wants to enter in new ventures and holds the spirit of enterprise (Morrison, 2000) McLelland, (1961) identified common characteristics and behaviors, Those which emerged relative to all the entrepreneurs are: they bring intelligence and sound analytical skills to bear on risk management; they are all in some respect deviants from the social norms within their countries; to differing degrees they exhibit strong moral, work and business ethics; irrespective of industry sector a strong traders instinct is apparent; they are committed to life-long learning through both formal and informal mechanisms; and extensive use is made of both informal and formal networks. Morrison et al., (1998) proposed that the entrepreneurship is initiated by the personal, society and culture intuition. Entrepreneurship is not only initiated by the economic aspects but it involves material, immaterial and idealism functions. The fundamental nature of the entrepreneurship is the use of innovatory process and the risk bearing by the individual, through which individual wants to bring change in both a social and economic nature of his own and the society. Kirzner (1979) believes that the source of entrepreneurship within the human spirit flourish when there is uncertainty and competition. This enterprising spirit in terms of inspirational means is described by Gilder(1971, p 258) The spirit of enterprise wells up from the wisdom of ages and the history (of the west) and infuses the most modern of technological adventures. It joins the old and new frontiers. It assers a firm hierarchy of values and demands ad hard discipline. It requires a life of labor and listening, aspiration and courage. But it is the source of all we are and can become, the saving grace of democratic politics and free men, the hope of the poor and the obligation of the fortunate, the redemption of an oppressed and desperate world. Longenecker, Moore, Pettit, Palich (2006) suggested that entrepreneurs wanted to make money, become their own boss, escape a bad situation, enjoy and satisfying life, and contribute to the community. Bygrave (1989) discussed entrepreneurship as a process that involved triggering event, innovation, implementation, and growth. In the triggering event stage he suggested that there were sociological, personal, and environmental factors that led to entrepreneurship. Again, both internal and external forces seemed to be at play. Culture is an important variable in entrepreneurship because it establishes the attitudes of individuals towards the commencement of entrepreneurship (Vernon-Wortzel and Wortzel, 1997). Every era produces its own models of entrepreneurship according to its specific needs of the host society; however, it has been described consistently using terms such as innovative, holistic, risk-taking and co-coordinating ways of behavior. Certain cultural institutions may facilitate, or hinder, entry into entrepreneurship. Thus, it is proposed that the culture of societies and the characteristics of people living in these societies, impacted by certain innate personality traits, will influence the degree to which entrepreneurship is initiated (Morrison, 2000). The above provided argument by the Morrison, (2000) is supported by the  Bateman (1997), those economies and regions which have flourished in the late 20th century, have in common a business culture, which can be broadly described as entrepreneurial. It is attuned to the needs of a changing market economy and receptive to changing demands, innovations, products, opportunities and technologies. Entrepreneurship has been found to be important and meaningful in society at points of transition, for example, traditional to modern, modern to post-modern and state-controlled economies to free-market. At each of these points, entrepreneurship is harnessed by societies as a common approach to solving dilemmas, to break old, stable and hierarchical traditions and institutions and to introduce new, innovative ways of behavior. Thus, it is suggested that entrepreneurship can be regarded as an instrument for changing the culture of an era (Morrison, 2000) According to Timmons (1994, p. 9) about entrepreneurial behavior is, what is needed is a favorable environment which combines social, political and educational attributes. In particular it requires: A culture that prizes entrepreneurship, an imperative to educate our population so that our entrepreneurial potential is second to none; and a government that generously supports pure and applied science, fosters entrepreneurship with enlightened policies, and enables schools to produce the best educated students in the world. Dollinger (1995) discussed what he characterized as the impetus for entrepreneurship. He discussed the Sociological Approach which focused on four factors that led entrepreneurs toward new venture creation. Negative displacement was where individuals were marginalized from society, because of who they were or their situation including being fired or not satisfied with their current employment or divorced. Between things included individuals between stages of their life. Positive pull included other people (potential collaborators, parents, customers) who provided an impetus to entrepreneurship. Positive push included entrepreneurs who, because of their education or situation, were pushed toward entrepreneurship. Individual factors or a combination of any of these factors could move the entrepreneur toward new venture creation. The manner, in which the young are conditioned from an early age through the formal education system, and the fact that dominant approaches are frequently reinforced within family life, plays a significant role in the initiation of characteristics generally associated with entrepreneurial behavior (Gibb, 1996). It has been identified that a characteristic of entrepreneurship is that it tends to pervade family life, with the entrepreneur being unable to divorce business from social living (Deakin, 1996). In this respect, family background plays a role in two ways. First, if an entrepreneur has previous experience of the effect of entrepreneurship from a family member they are more prepared for the consequences of their own activities. Second, family support of entrepreneurship can make a positive contribution to its sustenance. For all the entrepreneurs represented in the study, positive immediate family support for their entrepreneurial behaviour had played an important part in its sustenance. What was also identified as of significance was the role of the extended family in enabling access to funds and markets to support individual entrepreneurs in the creation and development of their businesses Within some societies there is a practice of saving for the future, while within others the focus is on living and spending to enjoy the moment. This has an implication for the amount of personal funds that may be available for investment in business. The dominant cultural attitudes, values and beliefs of a population at one particular point of time will result in a particular common mind-set relative to the degree to which entrepreneurship is supported by society (Gilder, 1971). The entrepreneur in terms of who he/she is and what he/she does, which has often resulted in characterizing persons who might be more likely to become entrepreneurs than others (Rerup, 2005). To date, scholars suggest three broad types of entrepreneurs, namely (a) Nascent, (b) Novice, and (c) Habitual entrepreneurs (see e.g. Birley and Westhead, 1993; Kolvereid and Bullvà ¥g 1993; Wright 1997; Westhead and Wright, 1998). The (a) nascent entrepreneur has not yet engaged in an entrepreneurial venture but has a general aspiration of establishing a business. The (b) novice entrepreneur has established one venture but does not have any prior entrepreneurial experience (Westhead et al. 1998). Lastly, the (c) habitual entrepreneur has established at least one other business prior to the current venture, hence possesses prior entrepreneurial experience. At some point, all entrepreneurs are nascent and then novice. Hall (1995) who divides habitual entrepreneurs into four sub-types; namely serial entrepreneurs, portfolio entrepreneurs, serial inheritors or serial management buy-outs (MBOs) /management buy-ins (MBIs), and multiple corporate entrepreneurs. Serial and portfolio entrepreneurs have repeatedly engaged in the creation of new ventures Serial entrepreneurs exit (close or sell) their current business before establishing a subsequent venture, whereas portfolio entrepreneurs keep ownership in more than one business at a time; hence have ownership stakes in a portfolio of businesses. In contrast, serial corporate entrepreneurs (or intrapreneurs) are persons who create new combinations of resources or realize new business opportunities in existing companies. Both, inheritors or serial MBO/MBI entrepreneurs are not traditionally regarded as true entrepreneurs because MBOs and MBIs do not create new businesses per se (Deakins and Freel, 2003). Purpose of this Study The main purpose of this study is to investigate theoretically and test empirically The difference between pre business versus In business entrepreneurs triggers Which pre-business entrepreneurial triggers have relationships with demographics Which In-business triggers entrepreneurial have relationships with demographics Conceptual Frame Work The conceptual frame work of this study is taken from the study of Liang and Dunn (2007). Data Analysis Technique Cronbachs alpha for internal consistency, factor analysis to reduce the variables in each trigger, and regression analysis will be used to check the relationship Data Collection Data will be collected from the professionals who are planning to become an entrepreneur and entrepreneur who are planning to expand their existing business. Sample Size The total sample size will be 200 professionals from Lahore and Islamabad, with equal consideration of respondents from each city and equal representation of pre-business and in-business professionals. Research Instrument Triggers of entrepreneur which will be 42 and demographics variables considered will be gender, education level, age, marital status, type of business and years of experience of respondents will be taken from the study of Liang and Dunn (2007).

Smoking and Cancer :: Argumentative Persuasive Example Essays

Perceived Risks of Heart Disease and Cancer Among Cigarette Smokers   Ã‚  Ã‚  Ã‚  Ã‚  Cigarette smoking causes more preventable deaths from cancer than any other modifiable risk factor. Smokers who stop smoking increase the length of their lives substantially and reduce their risk of heart attack and cancer. However, many smokers still discount the increased risk they fact with continuing smoking. They are discounting their physician’s advice by being too optimistic that their chances of getting a life-threatening disease will be nil. There was a survey in 1995 of a probability sample of U.S. households to analyze smokers’ perceptions of their relative risk of experiencing a myocardial infarction (heart attack) and cancer in a nationally representative survey. Doctors Ayanian (Brigham and Women’s Hospital, Department of Medicine) and Cleary (Harvard Medical School, Boston, Mass. Conducted the survey. There were 3,031 adults aged 25 through 72 years, including 737 current smokers (24.3%) that took part in this survey.   Ã‚  Ã‚  Ã‚  Ã‚  The eligible people had to fill out a subsequent written questionnaire and a telephone interview. There were 3,487 eligible people but only 3,031 participated (70%) in the survey. The people surveyed had no history of myocardial infarction (heart attack) (96.2%) or cancer (92.9%).   Ã‚  Ã‚  Ã‚  Ã‚  The participants were asked if they are a regular smoker; and if they are, what is the largest amount consumed by them ever in one day. The people with no history of heart attached (myocardial infarction) or cancer were asked, â€Å" ‘ Do you think your risk of heart attack (or cancer) is higher, lower or about the same as other (men/women) your age?’ â€Å"   Ã‚  Ã‚  Ã‚  Ã‚  Of the 3,031 participants, 737 (24.3%) were current smokers and 868 (28.6%) were former smokers. The current smokers were younger and had a higher number of women than the former smoker group. This was the same with the men in the current smoker group, they were younger and had a higher number of men than the former smoker group.   Ã‚  Ã‚  Ã‚  Ã‚  The people who smoked in the survey were less likely to be married. They were also less likely to have graduated from high school than former smokers or non-smokers. The current smokers did not attend a regular check up with a doctor despite being in worse mental and physical health than a regular person. They also said that they had less control over their lives and less satisfaction with life than former smokers or non-smokers.   Ã‚  Ã‚  Ã‚  Ã‚  Among the current smokers, the findings concluded that less than half of them felt that they were at an increased personal risk of heart disease (29%) or cancer (40%).

The Fire :: Personal Narrative Writing

The Fire â€Å"C’mon, it’ll only take you a second,† he said. I can still remember the look on his face; he looked like a puppy begging for a treat. My red-haired neighbor was three years older than me; he had a sprinkle of freckles across his cheeks and a certain charm in his voice. â€Å"Ben, I don’t know about this. I don’t want to get into trouble,† I, being ever cautious, was always reluctant to participate in Ben’s adventures. â€Å"No one is going to find out. Stop being such a baby, and go get them!† he said, growing impatient. I was put in a difficult position. I had Smokey the Bear telling me it was wrong, and my best friend accusing me of being a coward. â€Å"All right, fine,† I said grudgingly, â€Å"I’ll get the matches, but you better come with me.† My heart was already racing, and I could feel my palms moisten. My father was the manager at the local bowling alley. This arrangement suited us well, as we would often spend our afternoons lounging around the bowling alley. For this particular act of mischief, the â€Å"Superbowl† was the perfect place to obtain our sought after matches. Much to our joy, the Superbowl was a mere mile away from our houses, just the right distance for twelve-year olds. It was far enough to seem like another world, yet close enough for us to venture to alone. We made our way through the dense foliage and towards the bowling alley. We had cleverly named our backyards as â€Å"The Woods†. For a child, even a dozen trees make a thick jungle. We soon came upon the large single-storied building; the prized matches were within. I saw the bowl full of matches on the snack bar counter. My heart was racing and my head was pounding; I might as well have been stealing the crown jewels. Much to my surprise, getting the unholy packet of matches was easy. We soon had what we yearned for. We now headed for our ‘Cabin’. The Cabin was a small clearing in a patch of trees. This provided us with ample space to play, and gave us the seclusion and privacy which acts of mischief required. We gathered the necessary materials and headed for Ben’s house. What possessed us to play with fire in the basement of his house, I cannot fathom. Ben and spoke little during this period.

Character analysis of Curleys wife and Slim. :: English Literature

Character analysis of Curley's wife and Slim. Steinbeck managers to deliver Curley's wife and Slim's description of their characters so clearly because we get told what people think of them but then we get given their clear precise description of them so we can make our judgement of their personality. We first hear about Curley's wife by Candy when he tells George and Lennie. This is a bit of gossip that Candy tells George about Curley's wife and it is also the opinion of most of the ranch workers. Now Candy is a gossip and he wants to tell George and he does it very effectively. Candy makes sure that George is on his side and you can tell that he feels a bit safer when George agrees with him. We are told that Curley's wife is very beautiful and a bit of a flirt when Candy says, 'I seen her give Slim the eye.' 'An' I seen her give Carlson the eye.' Candy's opinion of Curley's wife is emphasized when he says to George, 'Know what I think?' 'Well, I think Curley's married à ¢Ã¢â€š ¬Ã‚ ¦ a tart' Steinbeck has given us a general Idea about her character but then he builds upon that by introducing her to George and Lennie. As soon as she walks in to the bunkhouse signs start to emerge. Her figure cuts off the sunlight from outside, 'the rectangle of sunshine in the doorway was cut off.' This makes the bunkhouse dark and dark is a sign for trouble and evil. Her description is very vivid and mentions the colour red, which is a very symbolised colour. 'She had full, rouged lips' 'Her fingernails were red.' 'She wore a cotton house dress and red mules, on the instep of which were little bouquets of red ostrich feathers.' Red is a symbol of danger but it can also mean love and passion. Red is also the colour that enrages a bull and since Lennie has been described and related to different animals I think Lennie could be a bull as well. Another detail that is made about Curley's wife is that 'Her voice had a nasal, brittle quality.' This is different to all of her other details because it suggests that she is also very fragile. A clue again relating to her being fragile is when she asks Slim if he has seen Curley. When Slim says that Curley is looking for her she reacts in a way that I think she is scared of Curley, 'She was suddenly apprehensive.' Another aspect that Steinbeck managers to deliver is that she is called Curley's wife