3 levels of analysis Essay Example | Topics and Well Written Essays - 1250 words - 1

3 levels of analysis - Essay Example Some homicide forms do not constitute acts that are criminal but murder is criminal homicide (Simon 2009). The circumstances that surround a killing are the determinants if it was criminal or not. In earlier days, homicide was divided into two categories; non-felonious and felonious. The latter was premeditated and deliberate killing and was therefore termed as murder. The former included excusable homicide, which was not classified as a crime, and justifiable homicide, which was a crime, but the offender was pardoned. The classification has since changed with the modern statutes. There are two categories namely manslaughter and murder. Murder is further classified into first degree that involves a killing intention that is premeditated and second degree whose intention to kill is not premeditated (Malmquist 2006). The most important elements in first-degree murder are intent and premeditation. Intentional crimes are committed purposely and knowingly. Crimes that are intentional are organized in advance. In the mentioned elements’ perspective, such homicide is neither an accident nor a moment’s incidence. Another form of first-degree murder is felony murder, since it applies in circumstances where a person dies as a felony is perpetrated. This is so even though the death was entirely unplanned or accidental. The difference between the first and second-degree is that, even though the guilty person kills intentionally, there is no prior plan and the crime is not given forethoughts, because acting is often on impulse (Simon 2009). Manslaughter involves unintentional killing, which results from criminal negligence of a person, or human life disregard that is reckless. Manslaughter is classified as voluntary and involuntary. The former is used in the designation of acts secondary to provocation or passion crimes. The killing is intended as much as there was adequate provocation encountered by the

Healthcare Affordability in the US

Healthcare Affordability in the US Advanced Nurse Practitioner Scope of Practice Issues Marina Bukhrashvili New York State needed an additional 1,200 physicians to address the shortage by 2012, according to a 2012 Haney’s survey by the Healthcare Association of New York State (Verdon, Ritchie, Marbury Mazzolini, 2014). The scope of Certified Nurse Practitioner (CNP) practice is currently debated in some states. In New York State, the Nurse Practitioners Modernization Act will allow those nurses who have more than 3,600 hours of experience to treat patients without the supervising physician’s signed practice agreement (Farmer, 2014).This act will become law on January 1, 2015. This act may fill that void; however, various New York physician advocate groups continue to argue that patient safety will be compromised because of the gap in training of CNPs (Verdon et al., 2014). The United States (U.S.) health care system faces many challenges due to demographical, economic and political shifts. There are existing gaps in quality and accessibility of care and patient safety. U.S. population is aging rapidly and it is estimated that about 18 percent of the U.S. population will be 65 years old or older by 2025 (U.S. Census Bureau, 2012). With growing number of Medicare beneficiaries, there will be more demand for primary care providers. It is estimated that by 2020, the U.S. nation will require 40 percent more primary care providers (Hauer et al., 2008). U.S people 65 and older will have more than one chronic disease and physicians’ shortages will not meet the demands that are expected (Centers for Disease Control and Prevention, 2012). The National Governors Association (NGA) reviewed of the literature and summarized that CNPs can reduce disparities in access to care, promote cost effectiveness through policy advancement, patient advocacy and the development of innovative models of care to improve patient care (NGA, 2013). The push for giving CNPs more autonomy continues with the shortage of primary care physicians on the rise. The American Academy of Family Physicians (AAFP) is not supporting the idea of allowing CNPs the full scope of practice without working under the physician’s supervision. One of the reasons cited is that family physicians have extensive training and education, which would ensure patients’ safety and provide the best quality of care (American Academy of Family Physicians, 2012). The scope of CNPs’ practice is currently debated in some states. Researchers studied care provided by both nurse practitioners and physicians and showed that while quality of care was similar for both providers, patients’ results were same or better for NPs as compared to physicians (Bauer, J. 2010). In addition, it was found that nurse practitioners provide care at a lower cost as well as more disease prevention counseling, health education, and health promotion activities than physicians (Mehrota et al., 2009). Another study which used data from the Association of American Medical Colleges’ Consumer Survey showed that consumers are open to the idea of obtaining medical care from NPs (Dill, Pankow, Erikson Shippman, 2013). Compared to physicians, CNPs traditionally are reimbursed at a lower Medicare rate for delivery of the same services. Yet, while our healthcare desperately needs to reduce cost, it is estimated that a cost savings would remain, even if CNPs were to receive equivalent reimbursement, because they utilize fewer resources than physicians (Health Policy Brief, 2012). In 2009, on average, it cost 20% less to visit a nurse practitioner than to visit a physician (Eibner, Hussey, Ridgely Glynn, 2009). In Massachusetts, after the insurance reform was implemented, it was shown that the state could save from $4.2 to $8.4 billion over a 10-year period when nurse practitioners use was increased (Eibner et al., 2009). Accountable care organizations (ACA), community and nurse-managed health centers, patient-centered medical homes success will require that CNPs have full scope of practice to have the ability to practice independently without restrictions (Fairman, Rowe, Hassmiller, Shalala, 2011). Organizational barriers exist for reimbursements of care provided by CNPs. Notwithstanding that the quality and standards of preventing care established in the ACA are met by these providers, their current rate of reimbursement for Medicare services to residents in long term care (LTC) facilities is only 85 percent of the rate that physicians charge for the same services (American Association of Nurse Practitioners, 2013). The unlimited contribution of CPNs will be even more important considering that with the implementation of the ACA, millions of newly insured Americans will seek the access to healthcare. Expanding the scope of practice of advanced practice nurses can possibly translate to an increased access to healthcare for many current and future patients, especially in underserved areas (National Governors Association, 2012). There is a need for the uniform standards for practice and to eliminate the difference in the level of practice among CNPs from one state to another (NGA, 2012). The scope of practice will establish which activities are reimbursed by third party payers and will have direct impact on the independent practice of CNPs (NGA, 2012). When CNPs are required to collaborate or to be supervised by the physician, they are less likely to be selected by insurers and are unable to directly bill for the services they render (NGA, 2012). Instead, the bill for their services is coded under the physician’s provider number. If the requirement for physician involvement is dropped, CNPs would be allowed to be credentialed as providers and directly reimbursed for their services. This is also important if a physician moves or does not want to collaborate with a CNP. Another issue related to scope of practice is the lack of universal, federal recommendations for mobility across states for practitioners involved in telemedicine. The significant discrepancy in CNP scopes of practice across states limits the ability of expert CNPs to work as consultants in a different state, which may limit the access of individuals to specialty consultations that may not be available locally. In their study of nurse migration, it was reported that nurses, including CNPs, move to states with less restrictive scopes of practice. Migration of CNPs may contribute to the shortage of primary care providers, especially in disadvantaged areas (Kalist, Spurr, Wada, 2010). Nurses are restricted to certify in some state to do health care visits or stay in skilled nursing facilities, admit patients to hospitals or prescribe medications without physician’s supervision and because of that nurses move to less restrictive states, and from primary to specialist care, a resu lting loss of access to care a lot of patients (Eibner et al., 2009). With millions of people signing up for health care under the Affordable Care Act, the aging population and number of chronic illnesses growing, the demand for primary care services is projected to grow. NPs will play a significant part in expansion and shaping of health care delivery. The looming shortage of primary care practitioners can be alleviating by integrating into health care delivery primary care nurse practitioners and physicians assistants. Medical profession should have an active interest in advancing the role of NPs and making sure that the high standards of the profession are intact. While NPs should not be a replacement for doctors they should be allowed to practice to the full extent of their training. Relaxing the scope of practice laws that prevent nurse practitioners from playing the important role in providing basic primary health care services is the first step that should be undertaken. References American Association of Nurse Practitioners (2013). Issues at-a-glance: Full practice authority.  Retrieved from: http://www.aanp.org Association of Advanced Nursing Practice Educators. (2009).Universities and advanced practice  programmes. Retrieved from  http://www.aanpe.org/AANPEHEIsMembers/AANPEMemberUniversitiesCoursesProgrammes/tabid/469/language/en-US/Default.aspx Bauer, J. (2010). Nurse practitioners as an underutilized resource for health reform: Evidence-based demonstrations of cost-effectiveness. Journal of the American Academy of Nurse  Practitioners 22 (2010), 228-231. Centers for Disease Control and Prevention (2012). Chronic diseases and health promotion.  Retrieved from: http://www.cdc.gov/chronicdisease/overview/index.htm Dill, M., Pankow, S., Erikson, C., Shipman, S. (2013). Health Affairs. Retrieved from  http://content.healthaffairs.org/content/32/6/1135.abstract The Role of Nurse Practitioners in Meeting Increasing Demand for Primary Care. (2012)  Retrieved from  http://www.nga.org/cms/home/nga-center-for-best-practices/center-publications/page-health-publications/col2-content/main-content-list/the-role-of-nurse-practitioners.html The, O. C., Pr, N. (2012). Education and Training: Family Physicians and Nurse Practitioners.  Retrieved from  http://www.aafp.org/dam/AAFP/documents/news/NP-Kit-FP-NP-UPDATED.pdf Eibner, C.E., Hussey, P.S., Ridgely, M,S., McGlynn, E,A. (2009). Controlling health care  spending in Massachusetts: an analysis of options. Retrieved from  http://www.rand.org/pubs/technical_reports/2009/RAND_TR733.pdf Fairman, J., Rowe, J., Hassmiller, S., Shalala, D. (2011). Broadening the scope of nursing  practice. New England Journal of Medicine 364(3), 193-196.  doi:10.1056/NEJMp1012121 Farmer, R., (2014) Milestone New York legislation eases practice restrictions on NPs.  Retrieved from  http://news.nurse.com/article/20140505/NY02/305050020#.VGAJdMnsoh0 Hauer, K.E., Durning, S.J., Kernan, W.N., Fagan, M.J., Mintz, M., O’Sullivan, P.S†¦.Schwartz,  M.D. (2008). Factors associated with medical students career choices regarding internal  medicine. JAMA, 300(10), 1154-1164. Kalist, D., Spurr, S., Wada, T. (2010). Immigration of Nurses. Industrial Relations: A Journal  of Economy and Society, 49(3), 406-428. Mehrota, A. et al. (2009). Comparing Costs and Quality of Care at Retail Clinics with that of  Other Medical Settings for 3 Common Illnesses. Annals of Internal Medicine, 151, 321-323. Nurse Practitioners and Primary Care. (2013). Retrieved from  http://www.healthaffairs.org/healthpolicybriefs/brief.php?brief_id=79 Sealey, G. (2014). U.S. Elderly to Double in 25 Years. Retrieved from  http://abcnews.go.com/US/story?id=91943page=1 U.S. Census Bureau, Statistical Abstract of the United States: 2012 (131st Edition) Washington,  DC, 2011. Retrieved from: http://www.census.gov/compendia/statab/. Verdon, D., Ritchie, A., Marbury, D., Mazzolini, C. (2014). (Slideshow) Scope of practice  debate in primary care spreads to 8 states. Retrieved from  http://medicaleconomics.modernmedicine.com/medical-economics/content/tags/midlevel-providers/slideshow-scope-practice-debate-primary-care-sprea?page=full

Divisive, But Effectual: Reinstating the Draft Essay -- Military Histo

Ever since World War II, the last war that garnered full American support, the percentage of American citizens enrolling in the U.S. Army has diminished significantly. The U.S. is a major military power in the present world; American soldiers are engaged in many multi-theater positions, consequently dispersing troops over various regions worldwide. As only one in ten citizens has served in the US Army, American knowledge of military conditions is rapidly lessening along with the national harmony that complements such knowledge. Therefore, the comprehension that American security is closely associated with a formidable military never resonated within the greater part of modern American citizens. Although antiwar activists may decry compulsory conscription as unconstitutional, it needs to be reinstated in order to solidify the meaning of being an American citizen, boost the economy by providing jobs, and unify the American people with enhanced homeland security. Generally, reinstating the Constitutional draft would solidify the meaning of being an American citizen. Often, wealthier and more privileged people are able to ask for exemption from serving, which makes representation of soldiers in combat composed of less-privileged citizens. With compulsory conscription, all American citizens, men or women, ages 18-26 are subject to be recruited for the armed forces. In fact, only 4 members of the 107th Congress who voted in favor of the Iraq war had children serving there. Politicians would know how it feels to have loved ones in a war, instead of freely speaking about wartime without experiencing it in any way. 1 (206) Moreover, Americans feel that public support for war in foreign countries is not strong because the soldiers fightin... ...CQ Researcher Outline, January 11, 1991. http://library.cqpress.com/cqresearcher/cqresrre1991011100 (accessed March 19, 2012). "Binding the Nation: National Service in America." U.S. Army War College, 2008. http://www.carlisle.army.mil/usawc/parameters/Articles/08winter/grigsby.pdf (accessed March 12, 2012). â€Å"Learn about National Service." Americans for a National Service Act, . nationalserviceact.org (accessed March 19, 2012). Greenblatt, Alan. "Upward Mobility." CQ Researcher, April 29, 2005. http://www.cqpress.com/product/Researcher-Upward-Mobility-v15-16.html (accessed March 14, 2012). Farrell, Brenda S. "Military Personnel: Evaluation Methods Linked to Anticipated Outcomes Needed to Inform Decisions on Army Recruitment Incentives." U.S. Government Accountability Office, September 19, 2008. http://www.gao.gov/products/GAO-08-1037R (accessed March 19, 2012).

The Catering Skills of Uphsd

Chapter 1 THE PROBLEM AND REVIEW OF RELATED LITERATURE AND STUDIES Introduction â€Å"Catering is the cottage industry of New York. All a caterer needs is a Cuisine art, some pots and pans and a couple of food magazines to start out. They get jobs, though they don't necessarily get repeats. † –Donald Bruce White; New York’s best known caterer. Finding and choosing a catering service is one of the most important aspects of planning the perfect event. The most challenging part of creating an event is the food. If you think serving food to a group of people only requires good culinary skills, you are sadly mistaken.Being able to cook is just the tip of the iceberg. A lot more goes into serving food to guests. And if the turnout is predicted to be large, then it is best advisable to steer clear of working on the food by you, and hire professionals for the job. This is where catering comes in. A good catering service will not only provide you with a delicious menu, bu t will also help setting up the meal area, serve guests efficiently and take care of any related faux pas. Caterers not only serve as waiters/waitresses, they also assist as bartenders.A professional caterer knows what menu to be set for a particular event, the volume of food required, the serving process (what comes after what), makes sure that the food looks good when served, and also explains the meal effectively to the guests, if required. Arranging the table correctly is also something a catering service takes care of. The type of cutlery necessary, the arrangement of bowls, plates and glasses and the folds of a napkin; all these intricacies are taken care of by them. The event or the occasion is of utmost relevance when lanning the food. If it is wedding, champagne, caviar and wedding cakes are a must. The cake should be confirmed by the couple regarding size, flavor, and decoration. A corporate gathering for example a business luncheon party would generally have a larger vari ety of liquor: wine, whiskey, and rum. It is also intelligent to keep a few mocktails for the non-drinkers. When deciding on the menu, it is best to have the quintessential starter-entre-dessert series. If you want to make it more elaborate, go for the six or eight course meals, accordingly.Most people prefer wine as the form of alcohol while eating. But it is very important to be aware of which wine (white or red) can complement the kind of meat that is being served for the meal. Also, remember, white wine is served chilled, while red wine is best kept at room temperature. The glasses for both are different as well. It is best to keep the dessert light, with a few varieties. Since not everyone has a sweet tooth, instead of sticking only souffles and ice cream, you can also serve fresh cream with fruit salad.For every course in the meal, the cutlery is different. Therefore, the waters should be alert about the time of change. If it is a buffet, then the plate should be replaced imme diately when the guest leaves the table for the next course or helping. Also remember to have water on the table at all times. It is a very basic item, yet mandatory. The most important thing for the people who are serving to remember is to keep their own emotions in check. Be pleasant to the guest come what may. And to make these events perfect you must have the perfect staff.Knowing the skills of BS. HRM students of the University of Perpetual Help System DALTA in catering will help provide us students, parents, faculty and the university a background of what kind of students the university is producing. Will they be an asset someday, have they learned and will their skills help them land a job in connection with their course. Catering as a major subject in HRM needs further studying when it comes to the skills of the students. Potentials in catering service are one asset to be the best known caterer. Background of the StudyThe history of catering and fine cooking trades dates bac k in the 4th millennium BC. It all started in China but the culture of grand eating and drinking was already important during the prosperous years in old Egypt. However, the catering trade only emerged from the commonly practiced hospitality, which was always free, when the first real hostels and inns were built in ancient Greece. The development in ancient Greece continued in the Roman Empire. At first, the accommodations for Roman soldiers were found along the military roads and trading routes, which were eventually opened to all travelers.During the Middle Ages in Europe, the first signs of the rebirth of the catering trade were seen in monasteries which covered mainly the needs of the many Christian pilgrims going to Rome. Caravan series served the same purpose in the Orient and started there around 600 AD. During Charlemagne's time, the catering trade developed and spread throughout the entire Europe because transport and trade required secure accommodation. The catering trade had been greatly influenced by the church in the later part of the Middle Ages.Additionally, the newly established bourgeoisies, the flourishing trade, the natural economy being replaced with money, and the intensification of transport all contributed to the popularity of catering industry. The catering industry was widely spread in Germany from 14th to 15th century and this had drawn the attention of legislators. The first â€Å"beer inspection† licenses were paid by the Augsburg Elector in 1530. It was also in the same year that the â€Å"Reformation gutter Polizey† law was enacted and this replaced many regional regulations.After the law was enacted, different rules for hostels and inns were issued and this led to the regulation of the serving of drinks, beer mugs sizes, and the quality and purity of beer, even the quantity and kind of dishes were brought up in the â€Å"Zehrordnung† regulation. As time passed by, guild hostels and houses developed. The term â€Å"Seefahrts- und Schifferhauser† was first heard in the seaside towns during the Hanse era. As another area of expertise, post guesthouses and rathskeller restaurants emerged, and until now, they can still be found as establishments termed as â€Å"Gasthofzur Post† or â€Å"Ratskeller†.The improvement of transport, technical innovations, population increase, and sudden rise in the trade of travel and tourism gave gastronomy a quick shift which made it a very important factor for national economy. Today companies like Crave Catering Melbourne offer a range of culinary options which have a proud history of tradition, tweaked and prodded to manifest current trends. All that can be said is; â€Å"enjoy your food with the knowledge that it has developed over time†. -David J Kahan (Crave Catering Melbourne)The Hospitality industry and the restaurant sector is an industry that is continuingly growing. These industries employ a lot of people in many different ways. And which cause large portion of people to eat out of their home. Because of these the average skills of the people when it comes to food preparation is decreasing. Due to these social changes in the society catering opportunities and organization rises. â€Å"Whatever position you choose to work within, in the catering profession there are a few attributes that are considered important for all job roles.You'll first have to be physically fit with a good level of stamina. This is because many catering jobs involve working in hot, busy, pressurized kitchens where you have to be constantly thinking on your feet. The ability to multi-task and communicate well are also imperative, with organizational skills being of the utmost importance. Catering offers great opportunities for career development. To work within this profession you'll obviously need a passion for food, but also have the dedication and motivation to work long and sometimes unsociable hours. † -acareerchange Catering might seem like the right career move as you're lying in bed envisioning how you could've done a better job with your friend's holiday buffet than she did. But there's a lot more to running a catering business than meets the eye. Not only do you have to be a skilled chef, a mover of delicate and perishable items, a master planner, food preparation, food service, cleanup and a savvy entrepreneur all at the same time, but you have to do it looking as cool and stress-free as possible with a smile on your face. Review of Related Literature and Studies SKILL MATRIX AND COMPETENCY MAPPINGThe theme of this project is â€Å"Training Need Analysis† one of its objective is to find out the skill competency levels of the employees of Textron India Pvt. Ltd. In here, the skill matrix which was developed in consultation with the team leaders and rated by all the members of the team. While the competency map was developed and rated with the help of the skill matrix. They defined Sk ill matrix as the most basic terms defines the skills and skill levels of each employee, as per his/her perception and also as per the supervisor/team leader/manager’s perception.While competency mapping deals with a pre-defined set of competencies calledLominger. Competencies which it relates and links to the skill matrix ratings, so as to find out how good the employees are. in relation with my study they wanted to find out the complete list of the skills that the organization as a whole possesses i. e. the skills inventory of the organization, the skill levels of each individual employee,The employees who are capable of training other employees and the skills that they specialize in. Prepared by JOJAN V. JOSE 09DM050 During the academic year 2009-2010 Under the guidance of D r.MANOSI CHAUDHURI (Project Mentor), Hospitality Management Skills: An Educational and Workplace Comparative Analysis This study utilized secondary data to formulate a comparison of hospitality curricu lar design as it is viewed by industry. The two studies used for this research project were conducted in a longitudinal format. The two studies asked industry recruiters at a university sponsored career event to indicate where key hospitality skills are best learned. The comparative findings profiled that specific skills are best learned in the work place while a smaller skill set was needed from Hospitality Education.The skills found to be most important which are taught in the educational setting were compared to the hospitality courses at the University of Wisconsin-Stout with the purpose of identifying any potential gaps in skills. A model was used which allows courses to be compared to the skill sets industry deems as important. It is helpful literature since its primary objective is to identify the skills of its respondents. â€Å"Identification of skills† is a common ground for the current research topic both study determines the skills of the respondents.The methods u se in this study can be adapted to the current research study. prepared by: Daniel Wood A Research Report Submitted in Partial Fulfillment of the Requirements for the Master of Science Degree in Training & Development Approved for Completion of 4 Credits TRHRD-735 Field Problem in Training & Development by: Professor Robert Davies, Research Advisor The Graduate College University of Wisconsin-Stout, Copyright Food Caterers Association of the Philippines 2003. All Rights Reserved. 10 Baler St. San FranciscoDel Monte, Quezon City.A group called Food Caterers Association of the Philippines is a professional that is determined to focus on giving quality catering service. Its Goals are to encourage growth among its members by promoting networking, interchange of ideas and continuing education, keep abreast of the latest local and international trends in food preparation and event management by networking with local and international resource personnel, gain recognition both locally and i nternationally via trade fairs and exhibits, define industry standards by generating guidelines for the accreditation of local aterers. I sited it because it is about catering, it also highlights the skills of the caterers with regard to having quality service they have the core values which is unity, teamwork, professionalism, excellence (particularly in the culinary arts), creativity, taste. Founding out about this association will give our research strong information and background of what standing does our caterers in our country produces and the quality of catering service we provide. This association stands for the catering industry in the Philippines as a whole.And through this, we will be more enlightened of what is the skills needed in this association and if the B. S. HRM students qualified to pass their association. Catering skills setting the scene The Catering Skill Setting the Scene concentrates on the main practical skills needed to cater an event or run a restaurant. It can be an invaluable resource for those who want to enter the catering industry. It can also be a useful guide for those who wants to improve their skills in catering. It gives insights and tips on how you can effectively prepare an event.Having read about this, will give our research insights on the proper ways in learning the skills of a certain caterer when inside the work place. It will give our research information on the skill needed to be called a good caterer server for it sets information on the proper skill development, skills needed and acquired of a catering server. reading about this article pave way to new insights of the importance of skill in the catering server for this skill will provide good service to any event the caterer is in. Produced by: Video Education Australasia, Commissioning Editor: Christine Henderson, Executive Producer: Mark McAuliffe.Catering Management an Integrated Approach, Authors: MohiniSethi and SurjeetMalhan, the New Age International Pub lisher. This book provides information on the catering management, the division of labor in the catering industry, functions and a lot more about catering management. In this book skill is very important in every person assigned in every department. It gives information on what evaluation process is to be given in every staff like Staff appraisal, appraisal of work conditions and procedures, food product evaluation and more. And also in this book it shows that in the catering industry there are lots of works that are to be done.Where every employee are assigned in the position best fit in their skill in catering like catering manager, supervisor in the kitchen, head cook, waiters and storekeepers. This book best fit our research for it talks about the division of labor of every employee where evaluation of skills is very important. The evaluation of skills in this book shows the importance of skills in the catering industry. It shows methods on how to evaluate skills and why the cat ering has to be evaluated. Skills Upgrading New Policy Perspective OECD ORGANIZATION Director: Sergio Arzeni.It is indicated in this book that the most affected sector in skill gap is the communication, hotels and catering. It talks about the low skill equilibria where it is stated there that in UK majority of the managers and workers were low skilled and produces low quality goods and services. And because of these they had to improve all the skill of their workers and for their workers improvement they require all of them to undergo proper training. One of the tools used is the skills strategy white paper it proposes to improve choice for employers, better information, improve management training and development and improve support.The book will lead us to thinking that skill is not merely acquired. It has to undergo certain processes for it to be best qualified in a certain job. Reading about the articles and studies of this book has brought changes in our understanding of our re search. It cleared questions which will help us expound our research. It says something about the importance of skills and what are the advantages and disadvantages of not having the skills required in a job and of what great effect will it cause the establishment you are working. Which we think relates and discusses more of our research.Professional Chef 2 level Diploma, authors: Gary Hunter, Terry Tinton, Patrick Carrey and Steven Walpole. Qualifications when it comes to skills are very important in catering and it was explained very well in this book. Competence in every work must always be applied by every caterer for skills to be properly applied. It says here that a lot of trainings will pave way for the best caterer which we thought of as a group. Reading about this book will open up topics which will give sights on the importance of training in a caterer for it to acquire the best skill needed which fits very well in further more understanding our research.It introduces lear ning’s which we think is new to us. Applying what we’ve read from this book to our research will clarify some points that are not yet clarified to us. And through this book identifying the skills needed of a caterer is clearly identified and again tells about the importance of skills in the catering industry. Revised Hospitality and Catering Assessment Strategy and the New Technical Certificates August 2009 FAQs by City Guilds. A lot of information about the catering assessment and skills are mentioned here. It shows details about the newly revised hospitality and catering strategy assessment and certificates to be endowed.Reading about this article gave us again insights on the importance of skills in the catering industry. It shows the very importance of skills before granting the said certificate. it widen our views on the importance of our research regarding the catering skills of B. S. HRM students. Running through our research this article will prove of how vital skills are when it comes to the catering industry. Skills and Work Catering and Hospitality (The Basic Skills Agency Developing Effective Practice). We included this in our research because this gives the very detailed information on the skills needed in the catering service.It talks about the everyday catering task such as: acting on verbal instructions from chef or supervisor, making and receiving telephone calls, discussing work plans, following recipes, preparing food, reading temperature and time charts, taking notice of safety and hygiene signs, operating kitchen equipment according toinstructions, filling in records of stock, receiving and checking deliveries, completing accident book or hygiene records, weighing dry ingredients, measuring liquids, mixing and dividing food, setting temperature of ovens, timing cooking, writing orders, making notes.It also mentioned the most important skills needed in catering service which is the listening skills, Reading skills, Writing ski lls, Number skills, Communication skills needed to work in catering and hospitality, Numeracy skills needed to work in catering and hospitality. Theoretical and Conceptual Framework This research will use the skill matrix or the competency framework. Skill Matrix also known as Competency framework consists of a list of skills, and a grading system, with a definition of what it means to be at particular level for a given  skill.It is a way to capture or identify the skills required for a particular job. Both of these fall under skills management. â€Å"Skills management  is the practice of understanding, developing and deploying people and their  skills. Well-implemented skills management should identify the skills that job roles require, the skills of individual employees, and any gap between the two. † -Wikipedia CATERING SKILL MATRIX | | | | |A.Communication Skills in Catering and Hospitality | | | |Skills addressed | | | |through: | | | Reading and understanding str aightforward written andgraphical information, e. g. recipes, | | | |orders, safety signsand notices, labels, instructions on equipment | | | |Completing forms and records, writing notes,e. . orders, stock lists, hygiene records, | | | |accidentreport book, telephone and other messages | | | | Speaking and listening — talking face-to-face and onthe telephone with individuals and | | | |groups, e. g. colleagues, managers, suppliers, inspectors | | | | | | |B.Non-essential Skills and Experience | | |Can assist with the food preparation and service in other areas of the kitchen | | | |Can assist in setting up and serving catering functions | | | | | | |C.Essential Skills and Experience | | |Being reliable, responsible, dependable, and fulfilling obligations | | | |Can accept criticism and dealing calmly and effectively with high stress situations | | | |Must be able to work in a cooperative manner with Chefs and kitchen staff | | | |Has knowledge of principles and processes fo r providing customer service.This includes | | | |customer needs assessment, meeting quality standards of service, and evaluation of customer| | | |satisfaction | | | | | | |D.Position Responsibilities | | |Can greet, smile, make eye contact, and make customers feel welcome | | | |Can maintain tables and services area in clean and neat manner | | | |Can respond to customer concerns in a professional manner | | | |Has a commitment to the service values and ethics of the client company | | | |Can make sure that the foods are been prepared and are presented according to the | | | |establishment’s standards. Maintain the standards for correct proportioning and | | | |presentation | | | |Can coordinate the delivery of food and service items, to guests in pleasant and timely | | | |manner | | | |Can follow all safety rules and actively prevent accidents | |Research Paradigm Our research paradigm shows a pattern which will serve as a guide when making decisions in carrying out our r esearch. For our input, we included the student’s profile which is the age, gender and academic grades in catering. We also included the skills of a catering server. This will remind us of our limitations, what our research will only cover. For our process we use the questionnaire analysis for further understanding of our research and provide facts of what will be others point of view with the catering skills of UPHSD 4th year B. S. HRM students, will they be effective as a catering server or not. Statement of the ProblemGiven the above mentioned skills that a qualified good caterer must possess, this study will give light on the said matter, focusing primarily on the skills of B. S. HRM students who took catering subject. Hence the central question is: â€Å"Do the 4th year B. S. HRM students have the important skills required to qualify as a good catering server? † Specific problem: 1. What is the profile of the students in B. S. HRM 4TH YEAR? 1. age 2. gender 3. aca demic grades in catering subject 2. What are the catering skills of B. S. HRM students? 3. What is the relationship of the profiles of the respondents to the catering skills? Hypothesis There is no relationship between the profile of the respondents and their catering skills. Significance of the StudyThe study will determine the catering skills of B. S. HRM students of the UPHSD Las Pinas. Being the first research to focus in this area, it provided broad explanation of the catering skills of B. S. HRM students and gave key information on the prevailing views of the students. The study can be a basis for other research work in catering. The research can also serve as guidelines for the faculty of the college of International Hospitality Management teaching catering subject, to further improve their teaching skills and methods. Since the goal was to let the students see the benefit of learning all the skills in catering. These study will also determine the skills of B. S.HRM students who have taken catering subject to serve as a basis for the faculty evaluation of how the students learned catering subject effectively, what needs to be improve and to find the most effective way on how the students will learn in there catering subject. The study also determines which is more skilled if it is the Male or Female UPHSD students and find solution to a problem with regards to the student’s hands on skills in providing good catering service like food preparation, food service, cleanup and creativity. Also other colleges of IHM can also adopt this research and apply the framework of the study in order to have an assessment of their own catering subjects. Scope and Delimitation The primary objective of the study is to determine the caterings skills of B. S. HRM students of UPHSD Las Pinas and if those skills fit the qualifications needed to be good catering server.This study considers every aspect of students’ academic performances with the catering subject, which is the laboratory and lecture classes. The study will focus on 4th year HRM students of UPHSD for the school year2012. These are purposively chosen because it will be more feasible for the researcher to acquire desired information. Definition of Terms Catering – This industry comprises establishments primarily engaged in providing single event-based food services. These establishments generally have equipment and vehicles to transport meals and snacks to events and/or prepare food at an off-premise site. Banquet halls with catering staff are included in this industry.Examples of events catered by establishments in this industry are graduation parties, wedding receptions, business or retirement luncheons, and trade shows. Skill – An ability and capacity acquired through deliberate, systematic, and sustained effort to smoothly and adaptively carryout complex activities or job functions involving ideas (cognitive skills), things (technical skills), and/or people (i nterpersonal skills). Caterer – ( caterers plural ) Caterers are people or companies that provide food and drink for a place such as an office or for special occasions such as weddings and parties. Server – a  person  who  serves. 2. something  that  serves   or  is  used  in  serving,  Ã‚  as  a  salver. 3. broad fork, spoon, or spatual for dishing out and serving individual portions of food, as vegetables, cake, or pie. 4. Ecclesiastival- an attendant on the priest of Mass, who arranges the altar, makes the responses, etc. Chapter 2 METHODOLOGY Research Design This study will employ a descriptive method of research. A descriptive study from the word itself descriptive, it describes a certain phenomenon or an event. In this case the researchers will describe the variables such as skills and students’ profile. This study will describe weather this variables contribute to the overall catering service quality of 4TH year B. S. HRM student s of UPHSD. Population Sampling The sampling technique used in this study is the Purposive sampling.Purposive samplingis a sampling method that focuses on particular characteristics of a population that are of interest, which will best enable us to answer our research questions. We choose this type of sampling technique because of many different reasons. We have a large number of students in 4th year HRM at UPHSD who is done taking the catering subject; unfortunately almost half of the populations of fourth year students are irregular students and still taking up there hotel and restaurant practicum which results to a few number of HRM students present at UPHSD. With this reasons we have come up with the decision of using the purposive sampling technique.To get the feedback/responses of those who already underwent the laboratory/practicum, so even though they are not anymore 4th year students, their answers will be substantial to the results of this survey. Respondents/ Participants / Subjects of the study The research population only included fourth year B. S. HRM students of UPHSD Las Pinas and those who graduated at UPHSD Las Pinas who has taken all the major subjects in HRM with lecture and laboratory classes. Students from all the courses will be the research population. That includes a passing grade in all the subjects taken and must be officially enrolled this semester. Research InstrumentThe instrument that we have come up with is based on the skills we have gathered from our researched skills and after we have researched for the appropriate tool that will fit to the requirements of this study the researchers consulted with the professors, who are considered experts of the field, for additional necessary information to be included in the research tool used. Gathering of Data The research used the survey method in the form of questionnaires as a primary means obtaining the students’ perception on the skills of B. S. HRM in catering. The questionna ires were anchored to know the students’ awareness to the catering skills of B. S. HRM students weather they are qualified as a good catering server or not. Statistical Treatment The following statistical tools would be used for the analysis of data gathered by the researcher: 1.Relative frequency is used to express a number of the population or sample having the same trait or characteristic as a percentage of the population size or sample size. The relative frequency is computed using the following formula: [pic] wheref is the frequency and n is the sample size. Relative frequencies would be used in summarizing in frequency distribution tables the profile of respondents. 2. Mean/Arithmetic mean is obtained by adding the observed values and dividing by the number of observed values. The mean is calculated using the following formula: [pic] Where x is the observed value and n is the sample size. The mean would be used to calculate the average numerical response of respondent f or each item in the survey questionnaire. 3.Standard deviation indicates the variation among the observed values and their dispersion from the mean. The standard deviation may be computed using the following formula: [pic] wherex is the observed value and n is the sample size. The standard deviation would be used to determine the dispersion of the respondents’ responses for each item of the survey questionnaire from the mean. 4. The following table would be used in Chapter 3 for the verbal interpretation of means and adjectival description for the catering skills of respondents. Verbal Interpretation of Means for Catering Skills |Mean |Level of Competency | |1. 00 – 1. 0 |Poor | |1. 51 – 2. 50 |Fair | |2. 51 – 3. 50 |Good | |3. 51 – 4. 50 |Very Good | |4. 51 – 5. 00 |Excellent | 5. The chi-square test would be used for tests of relationship between the catering skills and the profile of respondents, namely, age, gender, and grade in catering subject. The value of the chi-square statistic is computed using the following formula: [pic] hereO is the observed frequency and E is the expected frequency computed by the following formula: [pic] whereRt is the row total, Ct is the column total, and Gt is the grand total. Chapter 3 PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA This chapter is the presentation of the data that the researchers were able to collect from their respondents. These data were hereby summarized and presented in tabular form to provide answers to the questions posed by the researchers as indicated in their statement of the problem of which the main focus of the researchers is primarily the skills of B. S. HRM students who took catering subject. 3. 1 PROFILE OF RESPONDENTSThe researchers considered three profile of their respondents, namely, age, gender, and grade in their catering subject. The profile of respondents are summarized in the following tables below beginning with the age of respondents. T ABLE 1 DISTRIBUTION OF RESPONDENTS BY AGE |Age (Years) |Frequency |Percentage (%) | |16 – 20 |89 |89. 0 | |21 – 25 |11 |11. 0 | |Total |100 |100. 0 |From the table above, it can be seen that majority of the respondents belong to the first age group, 16 years to 20 years. Specifically, there are 89 respondents, representing 89% of the sample of 100 respondents, whose ages are between 16 years and 20 years. There are 11 respondents, representing 11% of the sample of 100 respondents, with ages between 21 years and 25 years. The distribution of respondents according to their gender is summarized and presented in the following table below. TABLE 2 DISTRIBUTION OF RESPONDENTS BY GENDER |Gender |Frequency |Percentage (%) | |MALE |27 |27. | |FEMALE |73 |73. 0 | |Total |100 |100. 0 | From the table above, it can be seen that majority of the respondents are female. Specifically, there are 73 female respondents, representing 73% of the sample of 100 respondents. There are 27 male respondents, representing 27% of the sample of 100 respondents. The distribution of respondents according to their grade in catering subject is summarized and presented in the following table below. TABLE 3DISTRIBUTION OF RESPONDENTS BY GRADE |Grade |Frequency |Percentage (%) | |2. 75 – 2. 00 |39 |39. 0 | |3. 00 |40 |40. 0 | |5. 00 |21 |21. 0 | |Total |100 |100. 0 |From the table above, it can be seen that most of the respondents have grade of 3. 0 in their catering subject. Specifically, there are 40 respondents, representing 40% of the sample of 100 respondents, whose grades in their catering subject are 3. 0. This is followed very closely by 39 respondents, representing 39% of the sample of 100 respondents, whose grades in their catering subject are between 2. 75 and 2. 00. 3. 2 CATERING SKILLS OF RESPONDENTS The different catering skills are listed down in the following tables below as well the level of competence of respondents in each of the skills. The catering skills of respondents are presented according to the age, gender, and grade of respondents in their catering subject.Then, the catering skills of respondents are presented without regard to their profile. TABLE 4 CATERING SKILLS OF RESPONDENTS BY AGE |Catering Skills |Age (Years) | | |16 – 20 |21 – 25 | | |Mean |SD |Level of |Mean |SD |Level of | | | | |Competence | | |Competence | |Students could manage to record the |4. 60 |0. 58 |Excellent |4. 27 |0. 7 |Very Good | |quantities and weights needed, the | | | | | | | |temperature needs to set in cooking and | | | | | | | |etc. , and the time needs to target either| | | | | | | |in cooking, rendering service, or in a | | | | | | | |work. | | | | | | | |Students can greet, smile and make the |4. 43 |0. 60 |Very Good |4. 73 |0. 7 |Excellent | |customers feel welcome | | | | | | | |Students can respond to the customer’s |4. 34 |0. 56 |Very Good |4. 09 |0. 83 |Very Good | |concerns in a professional manner | | | | | | | |Students can follow all the safety rules |4. 30 |0. 53 |Very Good |4. 55 |0. 69 |Excellent | |and actively can prevent accidents. | | | | | | | |Students can stay calm under pressure |4. 37 |0. 63 |Very Good |4. 55 |0. 2 |Excellent | |and can cope with several tasks at once | | | | | | | |Students uses his/her creativity and |4. 38 |0. 61 |Very Good |4. 45 |0. 52 |Very Good | |imagination to make food look good | | | | | | | |Students good communicator, organizer and|4. 40 |0. 63 |Very Good |4. 00 |0. 89 |Very Good | |manager | | | | | | | |Students reliable, responsible, |4. 54 |0. 62 |Excellent |3. 91 |0. 4 |Very Good | |dependable and fulfilling obligations | | | | | | | |Students reading and understanding straightforward |4. 45 |0. 58 |Very Good |4. 73 |0. 47 |Excellent | |written and graphical information, e. g recipes, orders, | | | | | | | |safely signs and notices, labels, instructions on | | | | | | | |equipment | | | | | | | |Students completing forms and records, writi ng notes, |4. 33 |0. 69 |Very Good |4. 18 |0. 40 |Very Good | |e. g. rders, stock lists, hygiene records, accident | | | | | | | |report book, telephone and other messages | | | | | | | |Students speaking and listening – talking face-to-face |4. 38 |0. 57 |Very Good |4. 18 |0. 87 |Very Good | |and on the telephone with individuals and groups, e. g, | | | | | | | |colleagues, managers, suppliers, inspectors | | | | | | | |Students can assist with the food preparation and service|4. 31 |0. 65 |Very Good |4. 50 |0. 71 |Very Good | |in other areas of the kitchen | | | | | | | |Students can assist in setting up and serving catering |4. 40 |0. 62 |Very Good |4. 36 |0. 1 |Very Good | |functions | | | | | | | |Students can accept criticism and dealing calmly and |4. 35 |0. 66 |Very Good |4. 55 |0. 69 |Excellent | |effectively with high stress situations | | | | | | | |Students must be able to work in a cooperative manner |4. 38 |0. 57 |Very Good |4. 45 |0. 69 |Very Good | |with Chefs and kitchen staff | | | | | | | |Students have knowledge of principles and processes for |4. 37 |0. 63 |Very Good |3. 91 |0. 70 |Very Good | |providing customer service.This includes customer needs | | | | | | | |assessment, meeting quality standards of service, and | | | | | | | |evaluation of customer satisfaction | | | | | | | |Students can maintain tables and services area in clean |4. 37 |0. 61 |Very Good |4. 64 |0. 50 |Excellent | |and neat manner | | | | | | | |Students as a commitment to the service values and ethics|4. 35 |0. 66 |Very Good |4. 09 |0. 94 |Very Good | |of the client company | | | | | | | |Students can make sure that the foods are been prepared |4. 36 |0. 59 |Very Good |4. 45 |0. 2 |Very Good | |and are presented according to the establishment’s | | | | | | | |standards. Maintain the standards for correct | | | | | | | |proportioning and presentation | | | | | | | |Students can coordinate the delivery of food and service |4. 31 |0. 65 |Very Good |4. 45 |0. 52 |Very Good | |items, to guests in pleasant and timely manner. | | | | | | | |Students can follow all safety rules and actively prevent |4. 38 |0. 55 |Very Good |4. 45 |0. 2 |Very Good | |accidents | | | | | | | |OVERALL |4. 39 |0. 07 |Very Good |4. 36 |0. 25 |Very Good | From the table next page it can be seen that among the respondents with age between 16 years and 20 years, the item â€Å"Students could manage to record the quantities and weights needed, the temperature needs to set in cooking and etc. , and the time needs to target either in cooking, rendering service, or in a work† has the highest average of 4. 60 which means that the level of competence of the respondents with respect to this particular catering skill is â€Å"Excellent. †On the other hand, among the respondents with ages between 16 years and 20 years the item â€Å"Students can follow all the safety rules and actively can prevent accidents† has the lowest average of 4. 30 which mea ns that the level of competence of the respondents with respect to this particular catering skill is â€Å"Very Good. † Generally, with an overall average of 4. 39 the catering skills of respondents aged between 16 years and 20 years is â€Å"Very Good. † From the same table it can be seen that among the respondents with age between 21 years and 25 years, the items â€Å"Students can greet, smile and make the customers feel welcome† and â€Å"Students reading and understanding straightforward written and graphical information, e. g recipes, orders, safely signs and notices, labels, instructions on equipment† have the same highest average of 4. 3 which means that the level of competence of the respondents with respect to these particular catering skills is â€Å"Excellent. † On the other hand, among the respondents with ages between 21 years and 25 years the item â€Å"Students have knowledge of principles and processes for providing customer servi ce. This includes customer needs assessment, meeting quality standards of service, and evaluation of customer satisfaction† has the lowest average of 3. 91 which means that the level of competence of the respondents with respect to this particular catering skill is â€Å"Very Good. † Generally, with an overall average of 4. 36 the catering skills of respondents aged between 21 years and 25 years is also â€Å"Very Good. † TABLE 5 CATERING SKILLS OF RESPONDENTS BY GENDER Catering Skills |Gender | | |Male |Female | | |Mean |SD |Level of Competence|Mean |SD |Level of Competence| |Students could manage to record the |4. 44 |0. 75 |Very Good |4. 60 |0. 49 |Excellent | |quantities and weights needed, the | | | | | | | |temperature needs to set in cooking and etc. | | | | | | | |and the time needs to target either in | | | | | | | |cooking, rendering service, or in a work. | | | | | | | |Students can greet, smile and make the |4. 30 |0. 61 |Very Good |4. 52 |0. 58 |Exce llent | |customers feel welcome | | | | | | | |Students can respond to the customer’s |4. 33 |0. 55 |Very Good |4. 30 |0. 2 |Very Good | |concerns in a professional manner | | | | | | | |Students can follow all the safety rules and |4. 33 |0. 58 |Very Good |4. 33 |0. 58 |Very Good | |actively can prevent accidents. | | | | | | | |Students can stay calm under pressure and |4. 22 |0. 64 |Very Good |4. 45 |0. 60 |Very Good | |can cope with several tasks at once | | | | | | | |Students uses his/her creativity and |4. 26 |0. 59 |Very Good |4. 44 |0. 0 |Very Good | |imagination to make food look good | | | | | | | |Students good communicator, organizer and |4. 22 |0. 70 |Very Good |4. 41 |0. 66 |Very Good | |manager | | | | | | | |Students reliable, responsible, dependable |4. 41 |0. 75 |Very Good |4. 49 |0. 60 |Very Good | |and fulfilling obligations | | | | | | | |Students reading and understanding |4. 37 |0. 6 |Very Good |4. 52 |0. 58 |Excellent | |straightforward written and gr aphical | | | | | | | |information, e. g recipes, orders, safely | | | | | | | |signs and notices, labels, instructions on | | | | | | | |equipment | | | | | | | |Students completing forms and records, |4. 11 |0. 70 |Very Good |4. 38 |0. 4 |Very Good | |writing notes, e. g. orders, stock lists, | | | | | | | |hygiene records, accident report book, | | | | | | | |telephone and other messages | | | | | | | |Students speaking and listening – talking |4. 37 |0. 56 |Very Good |4. 36 |0. 63 |Very Good | |face-to-face and on the telephone with | | | | | | | |individuals and groups, e. , colleagues, | | | | | | | |managers, suppliers, inspectors | | | | | | | |Students can assist with the food preparation|4. 15 |0. 60 |Very Good |4. 40 |0. 66 |Very Good | |and service in other areas of the kitchen | | | | | | | |Students can assist in setting up and serving|4. 22 |0. 64 |Very Good |4. 47 |0. 63 |Very Good | |catering functions | | | | | | | |Students can accept criticism and dealing |4. 30 |0. 61 |Very Good |4. 40 |0. 8 |Very Good | |calmly and effectively with high stress | | | | | | | |situations | | | | | | | |Students must be able to work in a |4. 41 |0. 57 |Very Good |4. 38 |0. 59 |Very Good | |cooperative manner with Chefs and kitchen | | | | | | | |staff | | | | | | | |Students have knowledge of principles and processes for |4. 19 |0. 62 |Very Good |4. 37 |0. 66 |Very Good | |providing customer service.This includes customer needs | | | | | | | |assessment, meeting quality standards of service, and | | | | | | | |evaluation of customer satisfaction | | | | | | | |Students can maintain tables and services area in clean and |4. 11 |0. 58 |Very Good |4. 51 |0. 58 |Excellent | |neat manner | | | | | | | |Students as a commitment to the service values and ethics of |4. 30 |0. 72 |Very Good |4. 33 |0. 71 |Very Good | |the client company | | | | | | | |Students can make sure that the foods are been prepared and |4. 44 |0. 58 |Very Good |4. 34 |0. 3 |Very Good | |are presented according to the establishment’s standards. | | | | | | | |Maintain the standards for correct proportioning and | | | | | | | |presentation | | | | | | | |Students can coordinate the delivery of food and service |4. 07 |0. 62 |Very Good |4. 42 |0. 62 |Very Good | |items, to guests in pleasant and timely manner. | | | | | | | |Students can follow all safety rules and actively prevent |4. 48 |0. 51 |Very Good |4. 36 |0. 1 |Very Good | |accidents | | | | | | | |OVERALL |4. 29 |0. 12 |Very Good |4. 42 |0. 08 |Very Good | From the table next page it can be seen that among the male respondents, the item â€Å"Students can follow all safety rules and actively prevent accidents† has the highest average of 4. 48 which means that the level of competence of male respondents with respect to this particular catering skill is â€Å"Very Good. † On the other hand, among the male respondents the item â€Å"Students can coordinate the delivery of food and serv ice items, to guests in pleasant and timely manner† has the lowest average of 4. 7 which means that the level of competence of male respondents with respect to this particular catering skill is â€Å"Very Good. † Generally, with an overall average of 4. 29 the catering skills of male respondents are â€Å"Very Good. † From the same table it can be seen that among the female respondents, the item â€Å"Students could manage to record the quantities and weights needed, the temperature needs to set in cooking and etc. , and the time needs to target either in cooking, rendering service, or in a work† have the same highest average of 4. 60 which means that the level of competence of female respondents with respect to this particular catering skill is â€Å"Excellent. †On the other hand, among the female respondents the item â€Å"Students can respond to the customer’s concerns in a professional manner† has the lowest average of 4. 30 which means that the level of competence of female respondents with respect to this particular catering skill is â€Å"Very Good. † Generally, with an overall average of 4. 42 the catering skills of female respondents are â€Å"Very Good. † TABLE 6 CATERING SKILLS OF RESPONDENTS BY GRADE IN CATERING SUBJECT |Catering Skills |Grade | | |2. 75 – 2. 00 |3. 0 | | | |Mean |SD |Level of Competence | |Students could manage to record the quantities and weights needed, the temperature needs to |4. 56 |0. 57 |Excellent | |set in cooking and etc. , and the time needs to target either in cooking, rendering service, | | | | |or in a work. | | | | |Students can greet, smile and make the customers feel welcome |4. 46 |0. 59 |Very Good | |Students can respond to the customer’s concerns in a professional manner |4. 31 |0. 60 |Very Good | |Students can follow all the safety rules and actively can prevent accidents. |4. 33 |0. 5 |Very Good | |Students can stay calm under pressu re and can cope with several tasks at once |4. 39 |0. 62 |Very Good | |Students uses his/her creativity and imagination to make food look good |4. 39 |0. 60 |Very Good | |Students good communicator, organizer and manager |4. 36 |0. 67 |Very Good | |Students reliable, responsible, dependable and fulfilling obligations |4. 47 |0. 64 |Very Good | |Students reading and understanding straightforward written and graphical information, e. g |4. 48 |0. 8 |Very Good | |recipes, orders, safely signs and notices, labels, instructions on equipment | | | | |Students completing forms and records, writing notes, e. g. orders, stock lists, hygiene |4. 31 |0. 66 |Very Good | |records, accident report book, telephone and other messages | | | | |Students speaking and listening – talking face-to-face and on the telephone with individuals|4. 36 |0. 61 |Very Good | |and groups, e. g, colleagues, managers, suppliers, inspectors | | | | |Students can assist with the food preparation and service in o ther areas of the kitchen |4. 33 |0. 5 |Very Good | |Students can assist in setting up and serving catering functions |4. 40 |0. 64 |Very Good | |Students can accept criticism and dealing calmly and effectively with high stress |4. 37 |0. 66 |Very Good | |situations | | | | |Students must be able to work in a cooperative manner with Chefs and kitchen staff |4. 39 |0. 58 |Very Good | |Students has knowledge of principles and processes for providing customer service. This |4. 32 |0. 5 |Very Good | |includes customer needs assessment, meeting quality standards of service, and evaluation of | | | | |customer satisfaction | | | | |Students can maintain tables and services area in clean and neat manner |4. 40 |0. 60 |Very Good | |Students as a commitment to the service values and ethics of the client company |4. 32 |0. 71 |Very Good | |Students can make sure that the foods are been prepared and are presented according to the |4. 37 |0. 61 |Very Good | |establishment’s standards. M aintain the standards for correct proportioning and presentation| | | | |Students can coordinate the delivery of food and service items, to guests in pleasant and |4. 33 |0. 64 |Very Good | |timely manner. | | | |Students can follow all safety rules and actively prevent accidents |4. 39 |0. 58 |Very Good | |OVERALL |4. 38 |0. 06 |Very Good | From the table above it can be seen that the item â€Å"Students could manage to record the quantities and weights needed, the temperature needs to set in cooking and etc. , and the time needs to target either in cooking, rendering service, or in a work† has the highest average of 4. 56 which means that the level of competence of respondents with grades in catering subject of 5. 00 and with respect to this particular catering skill is â€Å"Excellent. †On the other hand, the items â€Å"Students can respond to the customer’s concerns in a professional manner† and â€Å"Students completing forms and records, writing notes, e. g. orders, stock lists, hygiene records, accident report book, telephone and other messages† have the same lowest average of 4. 31 which means that the level of competence of respondents with respect to these particular catering skill are â€Å"Very Good. † Generally, with an overall average of 4. 38 the respondents with grades in catering subject of 5 . 00 claim that their catering skills are â€Å"Very Good. † The following table below summarizes and presents the catering skills of respondents by age in terms of their level of competence. TABLE 8 CATERING SKILLS OF RESPONDENTS BY AGE: SUMMARY Age (Years) |Catering Skills | | |Good |Very Good |Excellent | | |Frequency |Percentage |Frequency |Percentage |Frequency |Percentage | |16 – 20 |2 |100. 00 |52 |86. 67 |35 |92. 11 | |21 – 25 |0 |0. 00 |8 |13. 33 |3 |7. 89 | |Total |2 |100. 00 |60 |100. 00 |38 |100. 00 | From the table above that majority of the respondents with ages between 16 yea rs and 20 years have â€Å"Very Good† catering skills.Specifically, 52 respondents with ages between 16 years and 20 years, representing 86. 67% of the total of 60 respondents with â€Å"Very Good† catering skills, have â€Å"Very Good† catering skills. From the same table above that most of the respondents with ages between 21 years and 25 years have also â€Å"Very Good† catering skills. Specifically, 8 respondents with ages between 21 years and 25 years, representing 13. 33% of the total of 60 respondents with â€Å"Very Good† catering skills, have â€Å"Very Good† catering skills. The following table below summarizes and presents the catering skills of respondents by gender in terms of their level of competence. TABLE 9 CATERING SKILLS OF RESPONDENTS BY GENDER: SUMMARY Gender |Catering Skills

Marketing Report Bokomo Foods Essay

1.0. A report presenting market data in order to inform a cereal company Bokomo Ltd. To consider whether to expand more in the United Kingdom market. 2.0 Executive summary. This is a short report, containing marketing data on both the cereal market and a specific business, Bokomo UK. The data was obtained from secondary marketing research. Bokomo ´s website was one of the main reference guide. With the findings and analysis, it was recommended that Bokomo should expand their own brand products more in the UK. The PEST analysis of the UK grocery industry included in this report was used to highlight the external factors that can affect Bokomo’s operation and interpret how these factors will influence Bokomo. Furthermore, through the market analysis it was found that Kellogg’s and Weetabix mainly lead the cereal industry, followed by Nestle and Jordans. These companies have a wide range of brands targeted at different consumers, and they have customer loyalty, which can make it harder for newer companies to enter this sector. As mentioned before, in the cereal market there are a large variety of targeted consumers like children, women, and families. The main key trends in the market are convenient snacks and consciousness towards health. Apart from that, own branded labels are also gaining popularity as they offer consumers the same product at a cheaper price. SWOT analysis allowed us to devise the company’s internal analysis. Strengths included their well-known reputation and customers such as large food retailers (Tesco ´s), to which they sell manufacture and packaging services. Weaknesses consist of the negative aspects the company faces, including their not household name, and general negative publicity they face in this complex sector. Opportunities were devised from the social factors from the PEST analysis as changes in consumer tastes and trends are opportunities were this company can benefit from by meeting those needs. These were also  an important part of the report as it affected the final recommendations for the company. Threats included the financial recession and increasing levels of immigration. Bokomo Foods is a major cereal producer in the United Kingdom, established around 80 years ago. Despite not being a household name, is a UK leading cereal maker and the company has achieved diversity by producing a range of own-label products. Furthermore, they manufacture branded products for large companies, as well as branded packaging services like Bag in Box, Pot or Pouch. All of these services are for leading retailers such as Tesco ´s, Sainsbury ´s and Morrison’s, among many others. 3.0 Introduction + Aim. This is a report whose aim is to present market data in order to inform Bokomo plc. a cereal company, whether further expansion in the UK market is beneficial at this time. The report will identify and analyse the current business situation, using SWOT analysis, and review the macroeconomic perspective of the general UK grocery industry using PEST analysis. The SWOT analysis will help us examine the specific company factors, as it is essential to understand these in order to relate them back to the PEST and market trends. Both internal and external factors affect how Bokomo will operate now and in the future. 4.0 The grocery market environment – PEST analysis 4.1 Political Political factors have a great influence on the analysis of external factors since they are determined by the degree of government intervention in the economy. The political situation in the UK is stable. Her Majesty’s Government, led by Prime Minister David Cameron of the Conservative Party, is mainly concerned about the financial crisis affecting economies all over the world and to strengthen the economic position of UK globally. Through employment legislations, the government encourages retailers to provide a mix of job opportunities from flexible, lower-paid and locally-based jobs to highly-skilled, higher-paid and centrally-located jobs (Balchin, 1994). Migration has a large impact on the grocery industry, as it provides new customers, as well as opportunities for supermarkets to cater to the different culinary cultures of immigrants. Migration also leads to a change in size of labour pool, which could have an effect on the availability of workers. Latest figures from the Office for National Statistics show some 503,000 people came to live in the UK in the year ending June 2013, compared with 517,000 people the previous year (ONS.gov, 2013). 4.2 Economic Economic factors are important to consider in regard to the UK grocery market, as they are highly influential to demand, costs, prices, and profit. One of the most influential factors on the economy is high unemployment level, which decreases the effective demand for many goods, adversely affecting the demand required to produce such goods. Unemployment in the UK is at 7.1% as of January 2014, according to BBC. Another highly relevant economic factor is the grocery market size and the market growth. IGD forecast that the UK grocery market value will be worth  £205.9bn in 2018, a 21.3% increase on 2013 (IGD.com, 2013). This is beneficial news to Bokomo, since any expansion would be possible in regard to the availability of area in the market to expand. Another market characteristic of importance is the amount of spending on groceries in regard to overall retail expenditure in the UK. The grocery market’s share accounts for 54.9p in every  £1 of UK retail spending (IGD.com, 2013). 4.3 Social According to Askew (2013) sales in the cereal industry have been under pressure in these past years, especially due to the changing social trends and habits of consumers. Even though sales in this market have been stable, growth has been slow. Traditional breakfast habits have changed and people consume fewer cereals because of a busier lifestyle. Also increasing number of consumers skip breakfast. An increase in female workers has also had an impact on this, which is why competition for convenient options is growing  more each time. An increasing number of people now look for easy and quick alternatives to sitting down and eating. However, they expect to receive the same nutrients and healthy benefits with these convenient options. A growing number of women now pay special attention to what they are eating, checking the labeling, nutritional information and ingredients of each product. Increasingly, women have a greater concern with their weight and healthy eating. Lately, the demand for children’s cereals has declined because of the sugar content it has. Cereal companies use marketing to their advantage and attract kids with unhealthy products. Their main source has been television adverts and most of the cereals for children have high sugar content with low nutritional value, a fact of which more parents are aware. Apart from consumer concerns about health, they are also becoming more aware of the environment. In this specific market, many cereal companies now control their water use, energy use, waste produced, etc. Most of them also pay close attention to the packaging of the product, like using recycled packaging. Another social factor that affects the grocery market in general is the diverse culture in UK. There are so many people with different cultures that do not choose cereals as their first choice for breakfast; instead they have their own eating habits. Therefore, it is important for the producers in the grocery market to understand the needs of the entire population and meet them. Furthermore, supermarket own-brand products have gained a lot of popularity because of the economic downturn. As consumers have limited spending power, they prefer spending on a cheaper product that allows them to get the same benefits. 4.4 Technological In the present technological age, everyone, from personal to professional  interaction, is highly reliant on technology. Therefore, technological advances are important for the development and maintenance of business culture. Advances in technology have allowed the grocery industry to grow. An excellent example is the demise of Blockbuster, who was reluctant to explore online options, and their consequent refusal to buy Netflix and to adapt to changing trends lead to their bankruptcy and final closure on January 14, 2014. Online grocery shopping holds 11% of the distribution channels of the UK grocery market and predictions suggest online sales in the US will grow by 15% in 2014 to  £189.3 billion, while in Europe, sales are expected to rise by 18% to  £131.2 billion. Online shopping has helped people spend their day more efficiently and reduced the effort of having to carry heavy grocery bags. Technological advances at the supermarket has contributed to more efficient customer service and stocking efforts. The adoption of Electronic Point of Sale (EPoS), Electronic Funds Transfer Systems (EFTPoS) and electronic scanners have greatly improved the efficiency of distribution and stocking activities, with needs being communicated almost in real time to the supplier (Finch, 2004). Devices such as the self-checkout machine and Radio Frequency Identification (RFID) have permitted the grocery industry to grow and accommodate customers in an effective way. 5.0 Description of product specific market 5.1 Main competitors The leading cereal brands and the biggest competitors of Bokomo cereals in the UK are Kellogg’s and Weetabix, reported Companies&Markets (2013). Kellogg’s arrived in the UK in 1922 and since then has maintained its position in the market, by focusing on innovation and expansion of their products. In 2012, it had 32% of value share, leading in the UK cereal market offering a wide range of products. Over the years, Kellogg’s has expanded to over 180 countries in the world and has around 39 brands of cereals. Weetabix, on the other hand, was launched in 1932; it has been a  long-standing brand and has fought its competitors to stay in this position in the UK. Weetabix has also introduced many different brands and has been innovating to adapt to consumer preferences over the years. Also Jordans, a breakfast cereal company based in Bedfordshire, founded in 1855. Although, the company produced its first cereal in 1981 called Original Crunchy, it was in the years between 2000 and 2005 when it faced rapid growth and became one of the largest cereal brands in the UK. Its great focus over the years has been on the packaging, to make it stand out in grocery stores and it is also known to be included in the â€Å"healthy, natural cereal segment† Moreover, Nestle formed in 1990. It was launched as a joint venture between General Mills and Nestle S.A. and named Cereal Partners Worldwide (CPW). They offer the traditional cereals, as well as a range of brands including the world-known Cheerios. 5.2 Targeted consumers Cereal companies target many different kinds of people, although the easiest group of people to target has been children. BMSG (2013) stated they do it through advertisements on television, and somehow try to grab their attention by creating colourful, animated images and providing gifts in the cereal box each time. Another group targeted in this sector are the women because of their increasing concern for health and weight loss. Along with the children, women also form a big part of the consumers of this market. Nowadays, there are so many brands that have launched low-fat cereals and cereal bars also. Some also provide some advice, tips and dietary plans, Nytimes article (2010). Generally, families in the UK are also targeted consumers because some families still sit and have their meals together and believe that breakfast is the most important meal of the day. Apart from that, families are more concerned with what they are eating, especially making sure that the smaller ones eat healthy (Marketingmagazine(2010) Unlike maybe some students at university who would not pay so much attention to their breakfast, particularly not on a daily basis. 5.3 Key trends in the cereal market Marketingmagazine (2008) stated A rising key trend in the cereal industry is the quick and convenient ‘good to go’ snacks, like cereal bars. Cereal bars have gained a lot of popularity among a wide range of audience in recent years because people not having time for breakfast. Due to this reason, there has been a significant decline in the sales of the cereal market. Companies have been mostly focusing on this convenient aspect of the market so that people don’t just skip breakfast entirely and their business doesn’t face a loss. As health also plays a crucial role in this market and recently people are more conscious about what they are putting in their body, convenient snacks are the best option as they cover both points. Nowadays, ‘good to go’ snacks are not just used for breakfast but also during the entire day as an alternative to other unhealthy snacks. As a result of the sudden popularity of these snacks, now there are a great variety of them in different formats. On the other hand, the popularity of own branded labels is growing in the grocery market. It saves consumers a significant amount of money and they offer a similar or better quality product. It has resulted in a much higher level of competition in the market. 5.4 SWOT Analysis Bokomo website (2014) 5.4.1 Strengths Bokomo is UK’s leading cereal maker; this is a major strength as they have established a firm position in the British cereal market. They operate in various markets inside the cereal industry, providing food manufacture, retailing and catering. Bokomo can provide tasty, fresh cereal products any business is looking for, at a very competitive and cost-effective price†. British company (although owned by South Africa’s Pioneer Foods) with substantial manufacturing plants in Wellingborough and Peterborough. This means Bokomo has the resources and specialist expertise to offer unique flexible manufacturing and packaging services. Companies needing a brand-new  breakfast cereal raced through New Product Development (NPD) or an innovative production line set up in record time can contact Bokomo. This makes them have an advantage as nowadays there are many organisations looking for branded cereal products. Bokomo is a world-class player, and in order to maintain that s tatus they need world-class facilities. They have two factories in the UK, specifically in Wellingborough and Peterborough. These factories offer them a cutting-edge manufacturing plant, in other words, the latest, high quality, reliable and sustainable facilities. This leads to the production of high quality products. Food standards are also controlled and supported by SAP business information software, which makes customers feel more confident and secure with the products and services Bokomo delivers. Bokomo ´s experts in the management team and the company ´s aim of constantly innovating and removing old production facilities has helped them produce large quantities of high quality products very efficiently and to the shortest imaginable lead-times. Their customers know Bokomo as a business that main objectives is to offer high quality products. This has been maintained by using high quality ingredients and top experts in recipe formulation. They are one of only 2 manufactures that produce wheat biscuits in the Northern hemisphere enabled them to have the largest control and knowledge of this production process. Even if Bokomo UK is based in the United Kingdom, they have also diversified. Geographic market diversification has enabled them to sell in many countries around Europe, Scandinavia and even as far as the United States of America or the United Arab Emirates 5.4.2 Weaknesses Bokomo stated â€Å"you’ve possibly never heard of us† – this means that individual customers do not know them as their own – branded products is very niche, and they are more specialized in producing in a business to business way. This is a very common weakness for companies that operate Behind the Brand. Constant changing of consumer’s tastes (opting for cereal bars, instant porridge or other breakfast solutions) can be considered a weakness, as its difficult and expensive to innovate and keep up to meet their needs. Difficulties to compete with well known brands cereals  products such as Corn Flakes, Crunchy Nut, Special K. Have to create a delicious product that attracts customers quickly and expensive to implement the R&D and marketing. On the other hand it can also be considered and opportunity. Negative publicity to which ready-to-eat cereals have been subjected due to their high sugar content 5.4.3 Opportunities Social trends are important opportunities for Bokomo. Customers aiming towards healthy living or any other lifestyle changes means there is an opportunity towards which research and operate in. They have achieved and been keeping up to date with this as they have many products related to this trend. Great health benefits, such as products enabling the final consumer to control cholesterol levels. Multi-grain flake is another trend and potential opportunity for Bokomo. Consumers are changing their tastes towards healthier goods, and leaving behind old-fashioned sugary confections. Consumers are also increasingly purchasing Branflakes as they are considered to be great for supporting a healthy digestive system. Another trend â€Å"busier schedules†, people are increasingly feeling they have no time to spend on having breakfast and snacks. Bokomo muesli is available to cater for the increasing demand for â€Å"breakfast on the go†. They offer them in bags and boxes, which facilitates the final customer to transport to their work place. This is an example of an opportunity for Bokomo because if they keep-up to date with trends, they will become more efficient and desirable for large retailers to purchase their products, and everyone will benefit form the sales. UK retailers are also focusing on added-value products: Add value by introducing natural minerals and vitamins into whole grain wheat and making the final product more healthy and nutritional. Own-label share of the business mix for large supermarket retailers. It is a main direction for Bokomo to go towards to as they can increase considerably their business operations, as the focus is now towards manufacturing own-label and branded products. Bokomo has realized the immense potential for expansion as the large retailers keep increasing the sale of this type of good. ‘One-stop’ shopping, or shopping in large supermarkets were customers can find any type of product in the same building has been  beneficial for Bokomo as these businesses are their main clients. If they increase their sales, Bokomo will also benefit from this, as they will sell them more and so increase revenue will mean increase levels of profitability. 5.4.4 Threats The cereal industry offers products which are considered to be relatively expensive, which can be easily replaced with simpler breakfast choices such as bread. The financial recession has been a main factor for the decrease in expenditure, specially concerning families, as there are other much cheaper products to replace the cereals and cereal bars. High unemployment has made a substantial impact on the demand for such goods, adversely affecting the demand required to product those goods. Increasing levels of immigration specially in the UK, has meant that they do not have the same culinary cultures and so those breakfast products will not satisfy the needs and wants of everyone. 5.0 Recommendations With the above analysis it is better for the company to target smaller retailers where their own labeled products won’t be affected by competitive brands like Kellogg’s, and when they achieve this they should concentrate more on developing their own branded products around the UK. As mentioned above in the SWOT analysis, cereal products are considered to be expensive due to the added value implemented on them so it would be better to decrease these levels of adding value and start off with lower prices, in recession periods. 6.0 Limitations Bokomo website allowed us to obtain up-to-date and official information and statistics of the company. The information was limited because the company sold themselves and emphasized on its positive aspects because they have to promote their brand to the consumers. A part from this we also used other sources including, online articles about food industry, which helped us, get an un-biased view of the company and the cereal market as a whole. The  drawback of using other sources or secondary research was that the methods used were unknown so we examined the most official and valid sources. 7.0 References Askew, K. 2013. Breakfast cereal: Are cereal sales going soggy? [Online] Available at: http://www.just-food.com/analysis/are-cereal-sales-in-developed-markets-going-soggy_id123417.aspx Bainbridge, J. 2010. Sector insight: Breakfast cereals | Marketing Magazine. [Online] Available at: http://www.marketingmagazine.co.uk/article/990662/sector-insight-breakfast-cereals Bainbridge, J. 2008. Sector Insight: Cereal bars | Marketing Magazine. [Online] Available at: http://www.marketingmagazine.co.uk/article/817580/sector-insight-cereal-bars Balchin, A. (1994) Part-time Workers in the Multiple Retail Sector: Small Change from Employment Protection Legislation? Employee Relations, Vol. 16 Iss: 7, pp.43 – 57 BBC News. 2014. UK unemployment rate drops to 7.1%. [Online] Available at: http://www.bbc.co.uk/news/business-25841570 BERKELEY, C. 2013. Cereal companies leverage online marketing to target children with sugary products | Berkeley Media Studies Group. [Online] Available at: http://w ww.bmsg.org/newsroom/news-releases/cereal-companies-leverage-online-marketing-to-target-children-with-sugary-products Bodimeade, M. 2013. UK breakfast cereals market dominated by Kellogg’s and Weetabix. [Online] Available at: http://www.companiesandmarkets.com/News/Food-and-Drink/UK-breakfast-cereals-market-dominated-by-Kelloggs-and-Weetabix/NI6602 Bokomo.co.uk. n.d. About | Bokomo. [Online] Available at: http://bokomo.co.uk/about Business News Daily (November 22, 2013) PEST Analysis: Definition and Examples, Available at: http://www.businessnewsdaily.com/5512-pest-analysis-definition-examples-templates.html Euromonitor.com. 2013. Breakfast Cereals in the United Kingdom. [Online] Available at: http://www.euromonitor.com/breakfast-cereals-in-the-united-kingdom/report Igd.com. 2013. UK Grocery Retailing. [Online] Available at: http://www.igd.com/our-expertise/Retail/retail-outlook/3371/UK-Grocery-Retailing/ Internetretailing.net (March 18, 2014) UK retailers expected to make

Air Traffic Control essays

Air Traffic Control essays What Seems to Be the Problem/Solutions? Eight of the countrys busiest airports have significant delays; unable to operate without delays even under optimum conditions(1). This has been a problem the FAA has been dealing with for a long time. Trying to step up to the plate, the FAA planned on spending well above 5 billion dollars to implement a program, not knowing then, but would bring discredit to the FAA even to this day. What seems to be the problem? How do we fix this problem without resorting to a major development plan, such as, the FAAs Advanced Automated Plan which by all accounts was, to little, to late. FAA in its annual aviation conference and forecast, predicts a 39 percent increase in takeoffs and landings by the year 2012. A rise in air travel from almost 26 million in 2000 to 36 million in 2012. The number of passengers flying each year on U.S. airlines is projected to rise from 733 million in 2000 to 1.2 billion in 2012 (2). With this increase in air travel and the inability of the current air traffic system to even handle todays numbers, there has been a mad dash in trying to come up with solutions on how to revamp the air traffic control system. Some of suggestions came from some unlikely people, such as, Sen. John McCain of Arizona. His suggestion was to privatize the system. This idea fell into some major opposition from many freedom action groups, like the AOPA. The AOPA claims with privatizing the system air traffic controllers will give the airliners priority over most general aviation aircraft flying, which in turn will cause safety issues involving all aircraft (3). AOPA took the numbers from countrys currently using the corporate ATC system, like Canada, and analyzed the numbers and came up with its findings, published in Congressional Committee hearings on The Advancement of the Air Traffic System. Fi...

Free Printable Math Charts, Grids and Graph Paper PDFs

Free Printable Math Charts, Grids and Graph Paper PDFs Even in early mathematics, certain specialized papers and tools must be used to ensure students are able to quickly and easily identify numbers on graphs, grids, and charts, but buying reams of graph or isometric paper can be expensive! For that reason, weve compiled a list of printable PDFs that will help prepare your student for completing his or her math course load. Whether its a standard multiplication or 100s chart or one-half inch graph paper, the following resources are essential for your elementary student to be able to participate in math lessons and each comes with its own utility for specific areas of study. Read on to discover the different charts, grids, and graph papers your young mathematician will need in order to complete his or her studies, and learn some fun facts about early mathematics along the way! Essential Charts for Grades One Through Five Every young mathematician should always have a few handy number charts in their possession in order to more easily solve the increasingly difficult equations presented in first through fifth grades, but none may be quite as useful as the  multiplication chart.   A multiplication chart should be laminated and used with young learners working on the multiplication fact families as each multiplication chart illustrates the various products of multiplying numbers up to 20 together. This will help expedite the process of calculating larger problems as well as helping students commit the basic multiplication table to memory. Another great chart for young learners is the   100s Chart, which  is primarily also used in grades one through five. This chart a visual tool that displays all the numbers up to 100 then every 100s number larger than that, which helps with skip counting, observing patterns in numbers, adding, and subtracting to name a few concepts this chart is associated with. Graphs and Dot Papers Depending on the grade your student is in, he or she may require different sized graph papers to plot data points on a graph.  1/2 Inch,  1 CM, and  2 CM graph paper  are all staples in math education but are used more frequently in teaching and practicing measurement and geometry concepts. Dot paper, both in  portrait  and  landscape  formats, is another tool used for geometry, flips, slides, and turns along with sketching shapes to scale. This type of paper is highly popular for young mathematicians because it provides a precise but flexible canvas the students use to illustrate their understanding of core shapes and measurements. Another version of dot paper,   isometric paper, features dots that are not placed in a standard grid format, rather the dots in the first column are raised a few centimeters from the dots in the second column, and this pattern repeats across the paper with every other column higher than the one before it. Isometric paper in sizes  1 CM  and   2 CM  is meant to help students understand abstract shapes and measurements. Coordinate Grids When students start to approach the topic of algebra, they will no longer rely on dot paper or graphs to plot the numbers in their equations; instead, they will rely on the more detailed coordinate grids with or without numbers alongside the axises. The size of the coordinate grids needed for each math assignment varies by each question, but generally speaking printing several   20x20 coordinate grids with numbers  will suffice for most math assignments. Alternatively,   9x9 dotted coordinate grids  and   10x10 coordinate grids, both without numbers, may suffice for early-level algebraic equations. Eventually, students may need to plot several different equations on the same page, so there are also printable PDFs that include  four 10x10 coordinate grids  without and  with numbers, four   15x15 dotted coordinate grids without numbers, and even nine   10x10 Dotted  and non-dotted  coordinate grids.

Space Spinoff Technology Works on Earth, Too

Space Spinoff Technology Works on Earth, Too Did you know that the chip in your cell phone is the result of space exploration? Or, that the breast-cancer screening women get was first developed for sensors on space missions? Its true. Innovative technologies that get made for space missions end up being as useful (and sometimes even more useful) on Earth than their inventors first intended. Cutting-edge technology shows up around our planet, in our cities, our homes, and even in our bodies. Not only will it be used in future space exploration missions, such as lunar exploration and asteroid mining, but will find homes on Earth, too. Lets take a look at a few space-age gadgets that are making life better for all of us here on old Terra. Space Tech in Your Hand Take a look at your cell phone. It probably has a camera, which has an image sensor based on CMOS technology that got its start at NASA. CMOS stands for complementary metal-oxide semiconductor, and it is used in imaging devices. The space agency has always been interested in capturing images of dim and distant objects in space, and the development of charge-coupled-device ​imagers (we call them CCDs) stems from the need to see planets, stars, and galaxies. They work very well that way, and technologies based on CCDs populate new generations of cameras, including the ones in cell phones. Open Wide, Insert CMOS One of the latest innovations based on the CMOS design is something that will make your next dentist visit a bit easier. Thats because new dental imagers are being built with CMOS-based sensors in them. Think about it: your mouth is a dark, dim environment, and until recently, only x-ray machines could penetrate the teeth and give dentists a look at their condition. The array of pixels in a digital imager based on CMOS designs can deliver excellent visions of teeth, lower a patients exposure to x-rays, and give dentists much better maps of a patients teeth and mouth. What Space Technology Reveals about Your Bones One of the biggest effects that space travel can have on people zeroes in on their bones. Astronauts in long-duration missions have suffered a marked loss of bone density. Thats why we often see pictures of astronauts exercising in space aboard the International Space Station. Its not just to stay in shape, its also to keep bone density from deteriorating. To keep tabs on that bone loss, ground-based MDs, NASA needed equipment that would study bone health in microgravity. A technique called dual-energy x-ray absorptiometry (DXA), done by a device light enough to take to the space station, was the answer. The same technique and equipment will most certainly find its way into medical labs here on Earth for researchers looking into bone deterioration and muscle atrophy. Monitoring Pollution from Vehicles Vehicle CO2Â  (carbon dioxide) emissions are a huge factor in the rise of greenhouse gases in Earths atmosphere. This blanket of gases consists mostly of nitrogen, plus oxygen and carbon dioxide and formed early in Earths infancy. It may have formed more than once, and was affected by (among other things) impacts, volcanism, and the rise of life. While life on our planet depends and exhales this gas, understanding its role in our atmosphere and climate is still under intense study. One mystery: how CO2 gets concentrated in the atmosphere and then dissipates over the course of a year is not well-understood. Instruments in space (such as weather satellites and other sensors) can measure the year-round cycle of CO2 in our atmosphere and three missions are getting ready to launch to do just that. However, theres another use for this technology that can be deployed right here on Earth: measuring vehicle emissions where the vehicles are, rather than requiring them to visit inspection stations each year. A new instrument has been developed that uses lasers to do this work, zeroing in not just on CO2, but also methane, ethane, and nitric acid more accurately and quickly than older, less-efficient methods. Several states in the U.S. have already purchased this technology, and more will jump on board. Saving a New Mothers Life Every year tens of thousands of women around the world (many in developing countries), die from the effects of hemorrhage after giving birth. A new NASA spinoff technology based on a G-suit spacesuit is now being used to help save the lives of new moms threatened by hemorrhages. A team of researchers at NASA Ames modified a G-suit so that it could supply a range of pressures and used it on a woman suffering from postpartum bleeding. This application of a technology used to keep astronauts safe on their journey back to Earth after spending time in space, is a lifesaver for new moms who dont always have access to blood transfusions or medications quickly after giving birth. Since the development of a product called LifeWrap, more than 20 countries have invested in technology based on the same thing that astronauts routinely use as they return home. Clean Drinking Water is a Must Many people on our planet do not have access to clean drinking water. Or, they live in municipalities where the water delivery infrastructure is deteriorating (and local officials have not taken action to fix it, as in Flint, MI). Access to safe, clean water is a human right. Its also something that astronauts in space continually face: having enough water to drink while orbiting several hundred miles above the planet. NASA has created ever-more-efficient ways to recycle water on such places as the International Space Station, and much of the technology relies on filtration. At this time, the agencys astronauts use some of the best filtration tech in the world. Certain fibers used in nanomaterials also make good water filters. NASA has taken advantage of those materials to provide the ISS with good drinking water. And, it turns out that the same filters NASA uses can also be used by people working on the ground: emergency workers, communities in developing countries, backpackers, and others who have a need to filter and use water where they are. The latest filters not only take out many impurities in water, but also remove viruses and bacteria. Eventually, companies selling this technology will supply it to homeowners in remote locations and possibly even to cities where water delivery systems are in need of drastic repair. From Farming to Skiing, Nuclear Energy, to Industrial Productivity Those are just a few of the many, many technologies that space exploration enables for use here on Earth. From technology to strengthen race car bodies, improve a skiers vision, improve flow in nuclear plants, and GPS-enabled driverless tractors, machines and techniques developed for use in space are having an incredibly huge effect on medicine, industry, farming, recreation, consumer goods, and much more. Money spent on space exploration isnt spent up there; it goes for machines and people who work right here on Earth! Â  Want to know more about space spinoffs? Visit NASAs spinoff pages for many more technologies making life easier here on Earth. And, read here for more examples of how space exploration can benefit you.