Hospitality and Gastronomy

Question: Discuss about theHospitality and Gastronomy. Answer: Introduction: India has always been one of the favourite destinations for the tourist because of its diverse culture, natural heritage and Indian cuisine which has unique flavours. Each dish in Indian cuisine is made using different spices and flavours. With the economic growth and the increase in the number of high- income group people there has been an increase in the hospitality business in India. To remain in this competitive world and for long- term survival, diversification and innovation in the catering services are very important. Hospitality consists of offering beverages, food and lodging while the person is away from his house. Gastronomy means the guidance and advice relating to what, when and where to drink and eat and which manner and combinations (Ali, 2000). It is the possession of skills and knowledge relating to drink and food and the choice which should be made so as to increase the enjoyment and pleasure of drinking and eating. These pleasures form the centre of gastronomic tou rism which helps in experiencing the pleasures offered by a different culture. Gastronomy is a science or art related to good eating. It refers to the enjoyment of good beverages and good food in good company (Allport, 2007). It is an indisciplinary activity where food forms the centre point while studying the different cultural components. It is an art which is related to the science of the digestive system of the people. The word gastronomy was derived from an ancient Greek work gaster meaning stomach and nomos which means law or knowledge. It can be defined as presentation, reflexive cooking, preparation and eating of the food. Gastronomy is a trans- disciplinary perspective that complements the various perspectives on culture and food, society and food and marketing and food and does not replace them. It is an answer towards the urgent requirement to understand the efficiencies, inadequacies and improvement in the gastronomic life of the society. This report describes the hospit ality industry in India and the concept of Gastronomy. A critical analysis on hospitality, its impact on future development and the problems faced by the industry are also discussed in this report. Literature Review Hospitality refers towards understanding the requirements of the guest. It is the knowledge of knowing what will be appropriate for the guest and how to offer it to the guest (Rakshit Ramalingam, 2010). Successful hospitality cannot be only measured in profit terms (Kuthiala, 2001). For successful hospitality, the host must develop the knowledge about the traditions, culture and history of the drinks and food which they make available to the guest .Hospitality means the complete experience and not only the money value and quality of accommodation and food (Chand, 2015). Managing the hospitality services and the industrial provision can be focused properly by having a border understanding about hospitality and the acts of hospitableness (Scarpato, 2002).. To enhance such experience relevant knowledge is required therefore hospitality training and education must include gastronomy component to enhance the knowledge and history about drinks and food. The characteristics of the hospital ity industry includes the following components: relationship building, product-service mix, two-way communication, labor intensive and diversity in culture (Brotherton Wood, 2008).When a customer dines in a restaurant he not only pays for the food but the services that are provided by the host. The way the services are delivered and the qualities of the staff play a more important role in enhancing the experience of the customers than the tangible product (Manaktola Jauhari, 2007). Hospitality means building the relationships which are long term helps in generating stable revenue and goodwill and brand name among the customers (Manaktola Jauhari, 2007). For developing brand name and loyalty various methods are applied to for example membership programmes which mean giving incentives and privileges to the frequent customers. The organisation in hospitality business interacts with customers of different religion, culture and background (Kuthiala, 2001). When the host interacts with the customers properly, than only they can have a better understanding of the requirements of the guest and provide services as per their expectation and for the full satisfaction of the customers(Maberly Reid ,2014).From going towards the organic food and to the old ancient grains, from tapas to going to molecular gastronomy, from spiced beverages to inclination towards edible flowers and by exploring all the regional cuisine which were unexplored, in the recent time the food and the beverages were a mixture of the new and the old (Nandy,2004). What was considered old are now considered as the latest new. Going organic is a major trend that is been followed these days. Hotels are serving foods which are organic and chemical free. Deconstruction of the food creates a dimension which is new to the procedure of creating and dining (Hing, McCabe, Lewis Leiper 1998). Deconstructing the food helps the customers to experience the new food which in turn satisfies their requirement. Molec ular Gastronomy came into India in the year 1999(Kuthiala, 2001). This technique created a new wave in the food industry. The whole world was surprised by the unique representation and the favour marriage of the Indian food. And lead to a trend to master the technique among the food business. These concepts of molecular gastronomy and other technique gave a new dimension in a way the Indian dish were presented and made the experience of dining more pleasurable (Nandy,2004). The new concept which is progressive Indian Cuisine is born and the Indian kitchen became like labs. The restaurants started focusing on the high-quality experience of dining by providing international standards dining experience. It is believed by many chefs that by showcasing the unexplored Indian cuisine and by using modern techniques and preserving the ancient Indian tradition will make the biggest trend in the coming years. The Indian cuisine which was lesser known have growth big in the recent time and even the five- star restaurant are serving the old Indian cuisine (Jain, Rakhi Bagler, 2015). The cuisine which was lesser known is becoming the latest trend in the F B World. The sliders have changed to personalized plating and the bite- sized food has become a big trend. The ingredients which are locally produced are used in the cooking. Simple flavours are taking the place of complex dishes. These trends are gaining popularity not only because of the refreshing experience but also because of its health factors. Now the diners try to provide food in which the guest can indulge guilt-free. This trend gave rise to super foods which include beetroots and all the ugly looking vegetables like yam and elephant root have become the talk of the town. The diners are exploring the cuisine which has fewer carbohydrates and more protein. India has a very special place in hospitality in the international world. India is a very diverse country in the whole world. The restaurants are now serving t he Indian classical dishes by using the elements and technology of molecular gastronomy which enhances the experience of dining for the guest and adds an element of surprise on the plate. Using the new technique helps to preserve the old ancient cuisine of Indian to a new level which helps in enhancing its flavour and preserving the old traditions (Kivela Crotts,2006). The hospitality industry of India is considered to be among the finest in the world since a long- time and it has not changed till now. The travel and tourism industry of India contributes 8.6% in 2010 towards the GDP which is estimated to increase to 9% till 2020. The demand of this industry is expected to grow in the coming years by 8.2%. With the growth of travel sector, the industry of hospitality is growing faster both in terms of revenue and employment. In the year 2000, India has 2.7 million visitors from around the world which have increased to 5.14 million in the year 2009 (Bharwani Butt,2012).. Although wh en compared with other Asian countries it is less but India has the potential to develop its tourism in the recent years. Indian has a great tradition which accommodates people of all the different origins, lifestyle, religion and habits. The philosophy of Indian culture is based on Atithi Devo Bhava", which treat guest as a god. Critical Analysis Of Hospitality Industry in India Earlier people use to dine only on a special occasion which has changed now to dining 5-6 times during a week. This trend is more popular in the metros. With the change in time, the focus towards cuisine has also been evolving. During the period of 70s and 80s the main focus was on serving traditional Indian food without much importance being given to the presentation and the whole dining experience. Earlier the main focus was on Punjabi and north Indian food which represented the culinary history of India but now the restaurateurs and the chefs are taking extra efforts to show the culinary strength of the Indian food from all the regions of India(Bharwani Mathews, 2012).. They take extra efforts to retain the traditional roots of the food and represent them with the modern style and influence. One of the recent reports by a world tourism organisation says that tourist spends one- third of its expenditure on tourism on food which means that the important of the cuisine of the partic ular destination is growing. The days when a tourist visited the place for its nature and tourist attraction have now taken a back place and tourist now visits a new place to taste the local food of that place. They visit the old traditional restaurants to enjoy the real food and flavours on their plate. This trend has grown in recent time because of the social groups which encourage the people to visit new places only to taste the food they serve. The places in India like Kashmir, coorg and north- east are now explored by the people more for the food they serve than that for their natural beauty(Kivela Crotts,2006).. In the coming year, this trend is going to increase even more with people being more interested to explore the new food and experience being a part of new culture. Indian food is prepared in various styles which depend on where it is being prepared like east, west, north or south. Traditionally Indian food was eaten by sitting on the floor and by using hands which are slowly losing popularity because of western influence. There are various issues that the Tourism and hospitality need to face which include education and training, Management and organisation, food and product innovation, marketing, current trends etc. (Bharwani Mathews, 2012).Indian foods are now served with a hint of modern touch. Restaurants now serve the food which showcases the strength from all the geographical areas of the country. But the problem that is faced and seen in last 70-80 years is that most of the restaurant serves the food of North India and it does not showcase the culinary landscape that India can offer. Despite Indian food has a global presence than also the cuisine lacks standardisation, authenticity and a sense of elegance. From more than a decade the same dishes are made available weather in small roadside shops or five- star restaurants which make it boring. It had not experience innovation (Jauhari, 2012). The dishes are served in a huge portion and more focus is given on the quantity and not on the presentat ion and the quality. The challenges and the environment of India as compared to the west are very different. Due to the difference in beliefs and culture sometimes misunderstanding and conflicts occur. The hospitality industry is service- oriented industry and therefore it requires huge labor supply in order to cater the requirements of the customers and make their experience memorable (Navarro, Serrano, Lasa, Luis Aduriz, Ayo, 2012).The main problem that the hospitality industry faces is the shortage of skilled labour. Retaining skill and qualified labour is the major problem. The wages and salaries paid to the employees are not that attractive as given to the employees of other sectors. This industry has not earned the reputation to be chosen as a career by the people. Proper training are not being made available to the employees so that they can develop their skills. The construction cost and all the other cost of equipment, furnitures and fixtures keep on rising which affect th e budgeting and renovation activities of the present restaurants. There is lack of awareness among the people of this industry which in turn affect their efficiency. The changes in the travel trends and the ever- changing technology severely affect the growth and profit earning capacity of this industry. Capital helps in providing asset liquidity and helps in the development of more new hotels. It becomes difficult for this industry to sustain profit because of the increase in the operating cost, rise in the cost of capital, increase in the labor cost and energy cost.This industry is facing a severe shortage of well-equipped and skilled managers and labors who could cater with this ever changing scenario. Institutional investment increases the asset value but it decreases or lower the return earned from them. The tourism and hospitality industry is undergoing various changes and is evolving slowly. The practices followed in the past are advancing through the development of skills and knowledge acquired to create innovations in different ways. But in recent times the restaurateurs and the chefs are becoming conscious and moving towards modern approach so as to innovate the old Indian dishes and make the experience of Indian food worthwhile around the globe. To solve these problems the staff should be open minded.Gastronomy must develop its own universities, academicians so that it can take its own place among all other science. Alternative Hospitality Paradigms With the changes in the business trend and growth of the hospitality business, a new operational model is used which consist of 3 paradigms and mix of 4es (emotion, engagement, exclusivity and experience) and has replaced the 4es of marketing (price, product, placement and promotion).In the new model, it is believed that customers are human and their hope and aspiration should not be neglected. In this new model online situation and brand management plays a very significant role. Innovative technology is used now a day. As the society has become more concern about the environment issues and has become more emotional therefore the industry now focus on the emotions of the client than the promotions (KesimoÄÅ ¸lu, 2015).The use of energy saving mechanism are used and alternative ways of financing are used to become self-sufficient. Green technologies are used which are cost efficient. Social networking sites are used for the marketing which saves the cost which was earlier spendin g on the marketing strategy by the hospitality business. It also helps to keep a track on the activities of the competitors. Social networks are widely used by the customers to know the goodwill of a particular brand and after reading the reviews of other people they visit the hotel. It has become one of the cheapest sources to gain knowledge about the restaurant and the latest trends. Working in the hospitality business has many pros and cons.There is a large variety of choices in the hospitality industry because of its booming development. Many new restaurants are hotels are opening to cater to the requirement of the locals and the visitors which helps in facilitating huge demand for the labor. Jobs range from the back of the house to front of the house positions. This industry provides long term career development to the employees (Kivela Crotts, 2009). They enjoy many fringe benefits apart from the basic salary, insurance coverage and annual bonus. The hotel market in India was dominated by the leading hotel chains like Taj, Oberoi, ITC and only very few international brands. But slowly the international brands are expanding. Till now 50 international brand hotel chains entered the marketplace of India. With the entrance of international brand, there is more competition and professionalism in the hotel industry has also grown. Conclusion The search on new hospitality, which is free from the narrowness of all the commercially foods/drink/ accommodation comes under gastronomy studies. Gastronomy and Hospitality studies have struggled a lot apart from becoming an independent academic study. Hospitality relates to the drinking and eating activities of the customers and the relation of the host with the society.Everyone has different ways to describe the hospitality. Some define the industry and its features have both intangible and tangible features in its service delivery procedure while others define the industry by exploring the shareholders involves and benefits generated from the industry. Basically, it is the act of welcoming the guest and taking care of the basic needs of the guests relating to their drink, food and accommodation. It is a relationship process between the guest and the host. Working in this field can be challenging. It is unique in nature compared to other sectors because it is service oriented. Ga stronomy studies provide hospitality with the needed cultural, historical and social capital. Gastronomy studies help in providing teaching and research in the commercial hospitality business. It is the time that both the gastronomy and hospitality business begin working with each other so that the expectations of both are fulfilled. Gastronomy studies are about finding new methods about all the gastronomic activities in which the place of hospitality is very important. It helps to place the food in the heart of the customers. The main aim of Gastronomy is to provide the customers with the best nourishment possible. It provides advice and guidance by following certain principles to all the people who are interested in preparing food. In this age of modern society, guidance could be provided by academics. Gastronomy must develop its own universities, academicians so that it can take its own place among all other science. It gives the guest the experience of being a part of a differen t culture and in relating with the people of the different culture. It provides meals based on the local tradition. It is not being confined towards the economic definition but the educational curriculum and research agenda according to the new theoretical framework. References Ali, D. (2000). Violence, Gastronomy and the Meanings of War in Medieval South India.The Medieval History Journal,3(2), 261-289. Allport, S. (2007). Molecular Gastronomy: Exploring the Science of Flavor: Molecular Gastronomy: Exploring the Science of Flavor.Gastronomica,7(1), 107-108. Bharwani, S. Mathews, D. (2012). Risk identification and analysis in the hospitality industry.WW Hospitality Tourism Themes,4(5), 410-427. Bharwani, S., Butt, N. (2012). Challenges for the global hospitality industry: an HR perspective.Worldwide Hospitality and Tourism Themes,4(2), 150-162. Brotherton, B., Wood, R. C. (2008). Hospitality Management. Chand, V. (2015). Oxford India Short Introductions: Understanding Different Aspects of India.Vikalpa,40(1), 117-119. Devendra, A. (2001). The Hotel Industry in IndiaThe Past and The Present.The Journal Of Hospitality Financial Management,9(1), 65-73. Hing, N., McCabe, V., Lewis, P., Leiper, N. (1998). Hospitality trends in the Asia-Pacific: a discussion of five key sectors.International Journal of Contemporary Hospitality Management,10(7), 264-271. Jauhari, V. (2012). Summing up key challenges faced by the hospitality industry in India.WW Hospitality Tourism Themes,4(2), 203-211. Jain, A., Rakhi, N. K., Bagler, G. (2015). Analysis of food pairing in regional cuisines of India.PloS one,10(10), e0139539. KesimoÄÅ ¸lu, A. (2015). A reconceptualization of gastronomy as relational and reflexive.Hospitality Society,5(1), 71-91. Kivela, J., Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination.Journal of Hospitality Tourism Research,30(3), 354-377. Kuthiala, S. K. (2001). Tourism and hospitality industry in India.Journal of Services Research,1(1), 35. Manaktola, K. Jauhari, V. (2007). Exploring consumer attitude and behaviour towards green practices in the lodging industry in India.Int J Contemp Hospitality Mngt,19(5), 364-377. Narain, L. Garg, S. (2013). Estimation of Linke turbidity factors for different regions of India.International Journal Of Environment And Waste Management,12(1), 52. Nandy, A. (2004). The changing popular culture of Indian food: Preliminary notes.South Asia Research,24(1), 9-19. Pain, E. (2007). Molecular Gastronomy: Something's Cooking.Science. Rakshit, M., Ramalingam, C. (2010). Screening and comparision of antibacterial activity of Indian spices.Journal of Experimental sciences,1(7). Santich, B. (2004). The study of gastronomy and its relevance to hospitality education and training.International Journal Of Hospitality Management,23(1), 15-24. SarÄÂ ±oÄÅ ¸lan, M. (2014). New Orientations in Gastronomy Education: Molecular Gastronomy.Procedia - Social And Behavioral Sciences,143, 320-324. Sherwyn, D. (2008). Synergies for HR in Hospitality.Cornell Hospitality Quarterly,49(1), 4-5. Scarpato, R. (2002). Gastronomy studies in search of hospitality. InCauthe 2002: Tourism and Hospitality on the Edge; Proceedings of the 2002 Cauthe conference(p. 546). Edith Cowan Universty Press.Maberly, C., Reid, D. (2014). Gastronomy: an approach to studying food.Nutrition Food Science,44(4), 272-278. Updhyay, Y., Sharma, D. (2014). Culinary preferences of foreign tourists in India.Journal of Vacation Marketing,20(1), 29-39.

Strategy Competition of the Army Group A & B-Samples for Students

Questions: 1.In what ways did Paulus respond to the changing situation that faced him? 2.In what ways did Chuikov respond? 3.In what ways were the two responses the same? 4.And in what ways were their responses different? Answers: 1.Revision of objectives- The Army Group A, directive no. 45 were asked to move towards the southward section crossing the Don so that it can take possession over Caucasus and its rich oil resources. The Army Group B was asked to attack Stalingrad. Heavy artillery- He was provided with the elite troops such as the 4th Panzer Army due to his leadership qualities so that the troops can be assembled in Aksai, which is a tributary of Don[1]. 2.Understood the army- Chuikov had a better understanding of his army and realized that the morale of the soldiers were very low. He provided motivation to the soldiers by supplying free rations and shared meals with them as well. Had good knowledge- He noticed that Germans had a better method of communication and aviation, which assisted the infantry in a coordinated manner. He further noticed that the German army used machine guns so that it does not encounter close-quarter combats[2]. 3.Expert marksmanship- Both the generals had a better idea regarding the welfare of the troops, as they were of the knowledge that it will help in winning the war. Strict leaders- They made sure that their strategies are carried out by the letter, which will help in winning the war[3]. 4.Expert observation- Chuikov was a better leader, as he observed the movement of the German troops in a better manner so that it can help them in winning the war where as Paulus did not keep a watch on the happenings of the Russian troops, as Russians knew their country in a better way. If Paulus would have kept a tab on the movement of the Russians, then he would get to know the strategies that are being used by the Russians. Visionary leadership- Chuikov kept its headquarters within the city of Stalingrad so that he can get a better picture of the happenings that were taking place within the place[4] where as Paulus had its headquarters 50 kilometers away from Stalingrad on the other side of Don. Reference List Glantz, D.M. and House, J.M., 2015.When Titans Clashed: How the Red Army Stopped Hitler. University Press of Kansas. Lyons, M.J., 2016.World War II: A short history. Routledge. Phimister, G., Grover, S., Zhang, Z., Redfern, B. and Kesten-Orange, W., 2016. The Battle of Stalingrad. Suchenwirth, R., 2017.Historical Turning Points in the German Air Force War Effort. Pickle Partners Publishing. Glantz, D.M. and House, J.M., 2015.When Titans Clashed: How the Red Army Stopped Hitler. University Press of Kansas Suchenwirth, R., 2017.Historical Turning Points in the German Air Force War Effort. Pickle Partners Publishing. Lyons, M.J., 2016.World War II: A short history. Routledge. Phimister, G., Grover, S., Zhang, Z., Redfern, B. and Kesten-Orange, W., 2016. The Battle of Stalingrad.

Richard Nixon Essays (713 words) - Watergate Scandal, Richard Nixon

Richard Nixon Bill Bryant Per. 1 Research Quest Text Book Area Our textbooks had a lot of information on Richard Nixon he did many different things in his life. Since I am concentrating on the Watergate scandal I read the section in the book about that. The information was on pages 775- 781. It discussed what the Watergate scandal was about. The Watergate scandal took place during Nixon's second term. In January 1973, two months after Nixon had won the presidential election Watergate began to unfold. Investigations revealed that the Nixon administration had violated people's civil liberties and was guilty of abuses of power. The Watergate crisis ended with the resignation of President Nixon on August 9, 1974. Twenty Questions 1 Where was Richard Nixon born? 2 Why was Richard Nixon impeached? 3 What was the Watergate scandal? 4 What did Nixon accomplish while in office? 5 What events led to Nixon's resignation? 6 Would Nixon have been forced to resign if he didn't do it on his own? 7 How was Nixon caught for the Watergate Scandal? 8 When was Nixon elected? 9 When did Nixon resign? 10 Who had found the tapes about Watergate? 11 What were Nixon's goals as President? 12 When did Richard Nixon die? 13 How did Nixon change the Supreme Court? 14 Why did Nixon try to improve relations with China? 15 Why was the Watergate Scandal so bad? 16 Why was Nixon involved in Watergate? 17 How did the people feel about Nixon's involvement in Watergate? 18 Why was Nixon re- elected in 1972? 19 What would have happened to Nixon if he didn't resign? 20 what effects did Watergate have on public confidence in the government? Thesis Nixon's involvement in the Watergate Scandal forced him to resign. Outside Discussion For the outside discussion I talked with my dad. He told me that he felt Nixon wasn't a very good president. He said that Nixon had really messed up the United States. We talked about the Watergate scandal and how Nixon had resigned. My Dad felt that Nixon had done the right thing by resigning from office. My dad also told me about the gas crisis that had happened during Nixon's Presidency. He told me about how the government had said that we were going to run out of gas and prices went way up. Now 20 years later we still have plenty of gas to go around. My dad felt that Nixon wasn't a very honest of too great of a guy. Teacher Discussion The teacher discussion took place on Friday October 13, 2000. We discussed what part of Nixon's life I should research about. We talked about various time periods of Nixon's life such as before, during, and after his presidency. I chose to do the end of his presidency, which is when the Watergate Scandal took place. Bibliography (5 Books) Grosset and Dunlap. The memories of Richad Nixon. New York: A Filmways company Publishers 1978. Hess, Stephen and Mazo, Earl. Nixon. New York: Harper and Row 1968. Mazo, Earl. Richard Nixon. New York: Harper and Brothers: 1959 Schuster and Simon. Richard Nixon in the arena. New York: 1990 Wicker, Tom One of Us New York: Random House, 1991 (3 Magazine articles) Buchanan, Patrick ? Watergate: A political coup Driven By Media Hatred of Nixon? Human events Jul. 1997 D'Agostino, Joseph. ?Watergate and Congress: From Criminal Investigation to Impeachment Inquiry? Human Events Mar. 1998. Kehoe, John ?Richard Nixon? Biography Feb. 1998 (2 Electronic sources) ?Richard Nixon.? 12 October 2000 http://metalab.unc.edu/lia/President/Nixon.html. ?Richard Nixon.? 12 October 2000 http://www.swiftsite.com/Nixonfamily Bibliography Buchanan, Patrick ? Watergate: A political coup Driven By Media Hatred of Nixon? Human events Jul. 1997 D'Agostino, Joseph. ?Watergate and Congress: From Criminal Investigation to Impeachment Inquiry? Human Events Mar. 1998. Grosset and Dunlap. The memories of Richad Nixon. New York: A Filmways company Publishers 1978. Hess, Stephen and Earl Mazo. Nixon. New York: Harper and Row 1968. Kehoe, John ?Richard Nixon? Biography Feb. 1998 Mazo, Earl. Richard Nixon. New York: Harper and Brothers: 1959 Nixon Family. Acadian Production. 1997-2000. 12 October 2000. www.Swiftsite.com/Nixonfamily. ?Richard Nixon.? Encarta Online. 1993-2000. Microsoft corporation 12 October 2000. www.Encarta.msn.com. Schuster and Simon. Richard Nixon in the arena. New York: Simon and Schuster 1990 Wicker, Tom, One of Us New York: Random House, 1991 Biographies

Writing Middle School Essay Samples

Writing Middle School Essay SamplesThere are a variety of ways to go about writing your middle school essay samples. While there are many different sites that offer students to write their own essays, there are also some tips and tricks that you can take advantage of in order to make your work more successful.There are many different locations where students can go and complete middle school essays, and they can be found online and in some small towns in the Midwest. Many students simply find it too much of a hassle to do it all by themselves, so they turn to other methods for assistance. One method that you may want to consider is to use a computer to help you write your essay.If you find that you have to write an essay that is long, then you should consider using a program that will help you create a good essay. As students go back and forth writing their essay, many of them end up making mistakes and that is when they tend to really become frustrated with it. Using a program like this will allow you to put together your essay much faster. Plus, it is a good way to avoid making any typos in your work.Another tip that you may want to consider for your middle school essay samples is to start the process early. While most of the writing work is already completed, it is still a good idea to start writing when you are at least halfway through your essay. Since your middle school essays are usually essays about grade-point averages, you may find that you are lacking the necessary information that you need to be able to hit your target marks. If you are still not sure if you need help to complete your essays, you should consider using a program to help you get started.Once you begin to complete the work, you will want to make sure that you use the template that is provided. After all, you do not want to have to do this all over again when you are getting ready to do your high school work. You will also want to make sure that you change out some of the information in your essays so that you can make sure that it stays consistent. If you have no idea what is necessary to do, you should contact your counselor or your parent for help. You will also want to make sure that you do not use your parent's home address as your teacher's office so that there are no problems with that as well.When you are writing your middle school essays, you will want to keep in mind that you are not trying to be the best in the class. You are just trying to give the best possible answer to the question that is asked. Therefore, you should be sure that you have an opening paragraph in which you will introduce yourself and describe who you are as a student. This will allow you to get into your thoughts in a clear and concise manner.When you are completing your middle school essays, you will want to try to avoid using many words at one time. If you have an essay that you need to submit, then it is recommended that you give yourself plenty of time to finish it. Also, it is best that you write it on paper so that you can have room to maneuver in your mind and give your ideas a bit of a fresh look.

The Evolution of Racial Discrimination at the Turn of the Twenty First Century essays

The Evolution of Racial Discrimination at the Turn of the Twenty First Century essays The late twentieth century was a time of great turmoil in racial relations within the United States. Riots broke out in Los Angeles after the beating of Rodney King, and racial profiling was at an all time high with the LAPDs implementation of the CRASH force in a feeble attempt to rid Los Angeles of gangs. Cornel Wests work Waiting is an example of the everyday occurrences in an overtly racist culture. He eventually pushes the negative events he went through out of his mind through remembering the rich heritage of his own culture, a reaction which has been prominent since slavery and the early eras of blues and jazz music. What Americans have seen in the turning of the twenty first century is this being twisted to serve a more detrimental purpose than a healing one. After Rap and Hip Hop were commercialized through over-saturation in mainstream culture, many whites have attached themselves to these new movements without fully understanding how they came about and the years of suffering which led to their birth. Waiting is actually a section from Cornel Wests 1995 book Race Matters which explored American racism. In this piece the reader sees his idea of prophetic pragmatism-which is concerned with addressing issues of racial oppression, violence, sexism, and homophobia through the life of the mind, (498). West is someone of status and prominence. He is very educated and lives a sophisticated life, not one which many white Americans would associate with a black male. Yet, when he enters into the racially charged atmosphere of New York, he remembers the racial discrimination which follows him constantly. Despite all his accomplishments, West has constantly been bombarded with racial prejudice his entire career. In this vignette, he describes events which show his innocence, but also how he was targeted through racial profiling, a major problem in the United...

Language Teaching Essay Example | Topics and Well Written Essays - 1750 words

Language Teaching - Essay Example Normally, people learn their first language through the natural inputs of hearing, seeing and observations in their daily life experiences. It was only after the emergence of psychology as a branch of science that interest on the evolution of methods based on the research findings of how human acquire learning and how they respond to different modes of teaching took a paradigm shift. And as part of a changing world system, the methods have also evolved to become more effective over the years. (Anthony, E.M. 1963). Most of us learn to speak at least two languages. Our first language (L1) is known as our native language, and is acquired from our childhood years. The Second Language (L2), also known as foreign language, is acquired as taught in schools, or by living in a state where another language is spoken. Acquiring the first language in most situations is as effortless as learning normal routines. We learn it because we are exposed to it most of the time. On the other hand, learning another new language calls for greater effort and dedication, and persistent application of the trial and error methodology. The emphasis on this type of language teaching is on how an individual can successfully grasp a second language over a given period of time. It is suitable for the classroom as well as the individual student, because every student who wants to learn a new language has different learning needs, and the instructor has to choose the right method to be used in teaching the classroom which can be easily understood by everyone and does not alienate any student in the class. (JoAnn (Jodi) Crandall, p.3). 3. Approach, Design and Procedure Richards and Rodgers developed a three levels framework to help instructors effectively teach second language. The three levels: Approach, Design, and Procedure, are interrelated to each other as the content of each level directly affects the contents of the other levels. Richards and Rodgers implied that in order to select the best method, we should look at each method as a separate series of theories and applications, and that the methods can be evaluated by comparing and coordinating the three interrelated levels. Now let us define the three levels first. (Richards, J. and T. Rodgers. 2001). 3.1 Approach No methods exist alone unsupported by theoretical views, and that is why methods and theories must be viewed together. The methods that are to be utilized for the purpose of language grasp have their orientation in well tested and defined theories. The system or method used is first split into units of components comprising the whole. These units are then employed as components of the language, viz. grammar, vocabulary,

Improving Driver Safety Essay Example | Topics and Well Written Essays - 500 words

Improving Driver Safety - Essay Example Teens who start driving are excited about the freedom that driving gives them, and are less inclined to think seriously about safety issues. Communicating safety messages to teens can be problematic, simply because they're teenagers and may chafe at what they see as restrictions on their freedom. This means that to improve teen driving safety, education programs must deliver safety messages in ways that are specifically targeted to teens and which do not make them feel they are being 'talked down to'. Driving education programs for teenagers should be designed to stimulate interest in road safety and should clearly show them the possible consequences of unsafe driving. To help keep teens interested in the program, a range of activities should be designed that are fun and interactive while sending clear messages about the importance of road safety. Activities can include practical demonstrations which teens can take part in, and interactive film clips in which they can make choices for the characters portrayed. Educating teens on the practice of safe driving will include information on speeding, seat belts, drinking and driving, and how to handle distractions while driving.