Media Use of Stereotypes Essay -- Media Stereotypes Stereotyping

Media Use of Stereotypes We live in a universe of mechanical advancement where broad communications is a significant piece of us today. Individuals cause suppositions on what they to hear. They don't attempt to break down the circumstance to see who is correct and who isn't right, and broad communications is the principle wellspring of controlling one's psyche. The idea of purposeful publicity has changed after some time. Proselytizers make thoughts characteristically using purposeful publicity and use media to advance it and focus on individuals' brains to have impact on their perspectives towards a specific gathering of individuals. These thoughts make negative or positive pictures in the target group's brains. Be that as it may, it is eminent that the data is just the one that is exemplified through media and in this way, can not be right or changed than what the truth is. Various generalizations function admirably in purposeful publicity with the assistance of promulgation strategies using political crus ades and business publicizing uncovered by broad communications. Numerous pundits characterize purposeful publicity in an unexpected way; notwithstanding, there is a general understanding that promulgation is worried about affecting feelings (Cole, 1998). The word purposeful publicity has numerous different equivalent words, for example, enormous untruth, influence, indoctrinating, disinformation, and so forth. Purposeful publicity is anything but a sensible depiction of an issue; rather it is something that is changed to control the planned open. Publicity is the expect to change individuals' perspectives about an issue and the manner in which these points are proposed on the focused on crowd is how purposeful publicity is introduced, particularly through broad communications. Obviously, individuals unequivocally will in general select the media, which convey substance with which they as of now concur (Jackall, 1995). Media will in general produce what they realize individuals will get a kick out of the chance to hear. Then again, individuals make ce... ...cap the amount of the data they expend reflects reality and in this manner, advocates advantage by making cliché sees, which function admirably in depicting publicity. WORK CITED Meanings of Propaganda. Ed. Robert Cole. The Encyclopedia of Propaganda. 3 vols. New York: Sharpe Reference , 1998. Crunch the numbers. FIRST For Women On The Go 19 Apr. 2004: n. pag. Johnston, Carla B. Screened Out - How The Media Control Us and What We Can Do About It. Armonk: M. E. Sharpe, Inc, 2000. 23-24. LaRose, Robert, and Joseph Straubhaar. Media Now - Understanding Media, Culture and Technology. fourth ed. Belmont: Wadsworth Thomson Learning, 2004. 379. Purposeful publicity. Ed. Robert Jackall. New York: New York UP, 1995. 89. Ryan, John, and William M. Wentworth. Media and Society - The Production of Culture in the Mass Media. Needham Heights: Allyn and Bacon, 1999. 52.

A Reaction Paper On A Country Doctor English Literature Essay

Franz Kafka ‘s A state doctor is an account about a doctor who is called upon in the focal point of the dull to go to a sincerely debilitated juvenile grown-up male.Hampered by lack of movement offices and most extreme conditions, the doctor is at strivings to think of answers for his employments. This exposition paper will attempt to reliably break down the difficulties and thrashings that the doctor experiences as the story unfurls. This paper will other than answer the requests with respect to why the story might be alluded to as an incubus each piece great as investigate the significant subjects brought out in this creative account that is so a generation of Franz Kafka ‘s coevals and the present current society. Difficulties and Frustrations The doctor is in a difficulty He is tested by the way that he has no organizations of movement to assume him to the position of the gravely wiped out youthful grown-up male, 10 detail mis off. The doctor ‘s Equus caballus had passed on because of the frigid winter. â€Å" My ain Equus caballus had kicked the bucket the old dull as an outcome of overexertion in this frosty winter. † The doctor is baffled now on the grounds that nobody inA A the modest community was happy to support him. â€Å" My worker miss was at that extremely minute going around the unassuming community to check whether she could acquire an Equus caballus yet it was sad I realized that. † Out of destruction the doctor dangers throbbing himself by kicking the pigpen ‘s entryway. â€Å" I kicked my pes against the dried out entryway of the pigpen which had non been utilized for mature ages. † The horrendous conditions represent a test to the doctor too much. He needs to process the crisp snowstorm to head out and go to a patient. The doctor says, â€Å" An awful snowstorm filled the unbounded among him and me. † The doctor does non hide his scrape when he says, â€Å" I remained there pointless, dynamically secured by day off, all the clasp stable. † After taking care of the evil youthful grown-up male the doctor endeavors to do his way put however the one time solid and fat Equus caballuss are old and tired, they move at a moderate rate at which the doctor feels he will ne'er make place. It's obvious, â€Å" We hauled simple through the cold desert like old work powers. † The doctor is clearly baffled when he says, â€Å" I ‘ll ne'er come place in light of present conditions. He becomes pitiful when he thinks about his place which was involved by the Groom. â€Å" In my home the appalling lucky man is bringing pandemonium, Rosa is his casualt y. † The third test that the doctor brushs is the Groom. The doctor does non cognize how to cover with this outsider. To start with, when the lucky man violently chomps Rosa on her cheeks, the doctor simply compromises the man of the hour with words and calm down at one time since he needed to acquire an Equus caballus from the lucky man. At that minute, the doctor is about the man of the hour ‘s slave. The husband to be at last offers his Equus caballuss to the doctor however chooses to stay with Rosa on the other hand of going with the doctor.A The doctor is henceforth at villages. He does non cognize whether he ought to remain and shield Rosa from the boorish husband to be or go in front and go to the truly debilitated Youngman. The doctor picked the later. Be that as it may, as the account unfurls the annihilations of the doctor refering this assurance go obvious. It's just plain obvious, â€Å" I needed to give Rosa each piece great, this wonderful miss, who lives in my home t hroughout the entire twelvemonth and whom I scarcely notice-this relinquish is exorbitantly extraordinary. † The doctor is tested by need and too much work. He has devoted his life to working the region however is poorly paid. It couldn't be any more obvious, â€Å" I am utilized by the domain and my duty make my obligation without limit, right to where it is about exorbitantly much. Gravely paid, however I am liberal and prepared to help the hapless. † The doctor has simply one Equus caballus, when the Equus caballus kicks the bucket the doctor needs organizations of transport to empower him execute his duties speedily. The doctor is clearly exhausted. He is called at 12 PM to go to patients. It appears he only here and there rests since his dull chime was ever rung by residents. When executing his obligations the doctor is under power per unit territory from the locals. They need him to quickly bring around their patients. The doctor is disappointed by this when he says. â€Å" I am non a universe philanthropic. † Subjects The primary subject that has been acceptable brought out is the subject of anguish. Toward the start of the account, the doctor endures mentally in light of the fact that he has no organizations of movement to empower him make the spot of a truly debilitated grown-up male. â€Å" I was in a difficult situation. A squeezing venture was standing up to me.A genuinely debilitated grown-up male was sitting tight for me in a humble community 10 detail mis removed. † The doctor ‘s Equus caballus had passed on and he was concerned in light of the fact that no resident would give him an Equus caballus. â€Å" Of class, who is currently going to grant his Equus caballus for such an excursion? † The most extreme frigid winter made the doctor to persevere. First his Equus caballus bites the dust in the winter go forthing him without organizations of movement and furthermore the doctor needs to process the nippy conditions to go to toA A the patient. â€Å" I remained there pointless, dynamically secured by day off, all the clasp progressively stationary. Rosa endures when the husband to be nibbles her on the cheeks. â€Å" On the miss ‘s cheeks are rosy Markss from two columns of dentition. † Rosa further endures when the doctor leaves her to stay with the detestable man of the hour without wanting to. â€Å" No, shouts Rosa and runs into the house with an exact premonition of the certainty of her predetermination. † The evil youthful grown-up male endures too much. The youthful grown-up male experiences a spooky injury that is plagued with worms. It's just plain obvious, â€Å" On his correct side, in the piece of the hip, a sore the size of the thenar of 1s manus had opened up. † The juvenile grown-up male holding lost any expectation of life Tells the doctor, â€Å" Doctor permit me perish. † The second subject found in this account is impacted. The doctor accuses his inability to go to T o a genuinely wiped out patient on his lack of an Equus caballus. It couldn't be any more obvious, â€Å" But the Equus caballus was feeling the loss of the Equus caballus. † The doctor further reprimands the locals for superfluously refering to him to go to patients who fitting to the doctor were only disgracing unwellness. He accuses the locals further for non helping him in clasp of interest. It's just plain obvious, â€Å" My hireling miss was at that extremely minute going around the unassuming community to check whether she could get an Equus caballus however it was miserable. † The state doctor as a story continually topographic focuses fault for his disappointment on others, on the insufficiency of Equus caballuss, on the man of the hour, on the locals, on the juvenile grown-up male. His story mentality is one of ; on the off chance that I have bombed it is non my misstep, yet rather the slip-up of others ( Gray 2009 ) Misuse is another subject found in this story. Abuse is unreasonable intercession of individual or use of a situation in a way that is wrong so as to obtain some advantage ( Wikipedia, 2009 ) the husband to be shows up at a clasp when the doctor is need of movement offices and exploits the situation to take Rosa without wanting to. â€Å" I perceive how in add-on she pursues down the room seting all the noticeable radiations so as to do herselfA difficult to occur. † The subject of bad form is other than obvious in this shortA An account. The doctor deceives his home guide when he leaves he in the authorities of the brutal husband to be. â€Å" I needed to give Rosa each piece great, this wonderful miss who lives in my home throughout the entire twelvemonth and whom I scarcely notice-this relinquish is unnecessarily extraordinary. † He observes the unmarried man constrain himself upon the house servant however rather than stay to course and neutralize the outsider, the doctor permits the horses to ship him off as the scream of his maidservant resonation through the winter dull. ( Hemphill 2009 ) This short account might be known as an incubus. The doctor infers that the evil juvenile grown-up male is disgracing unwellness after a short investigation. The doctor simply watched the beat of the patient. In his finishing up the patient was only looking for going to that he was non sick. The doctor in this story does non run the way doctors in existent universe work. Alex Hemphill saw that Franz Kafka ‘s †A state doctor is written in a conduit of awareness and incorporates all the formulating of an incubus ( 2009 ) At the point when the doctor kicked the entryway of the pigpen at that spot rose the man of the hour and the two Equus caballuss obscurely. This is total phantasy and can non go on in an existent world.. â€Å" Two Equus caballuss, ground-breaking invigorate creatures with solid wings pushed their way one behind the other. † A state doctor can be perused as satisfaction phantasy propelled without anyone else pardon ( Gray 2009 ) Choice The doctor in Franz Kafka ‘s - A state doctor is a consideration of certain individuals in the general public who penance their lives to work everybody except their endeavors are scarcely seen by anybody. They are the in secret legends of national advancement who might rather perish than bomb obligation. Despite the fact that baffled by condition and a general public that does non value them, such individuals do non dread to address the difficulties that lie before them. Potentially the doctor aggregates everything in his account by asseverating that, â€Å" To create medicines is simple however to go to a comprehension with individuals is troublesome. †

New Mediterranean Restaurant in the Illini Union

New Mediterranean Restaurant in the Illini Union The Illini Union, which is the hub of student life on campus conveniently located right on the famous Main Quad, has an awesome food court in the basement. Currently home to a Sbarro, Wendys, Qdoba, and Einstein Bros Bagel, this week it received a new and amazing Mediterranean  restaurant called Garbanzo. Lots of Illini were asking for a delicious Mediterranean option, and the Illini Union delivered. Source: The Daily Illini The line to Garbanzo was quite long when I visited. People must be eager to try the fast-casual food it is known for. Kind of like Chipotle, Garbanzo allows you to start with an entree like pita or flatbread and to add proteins, meats, and veggies. Its a delicious alternative to the dining hall food youll get used to eating your first year here. Most people take advantage  of the Illini Union basement food court when they have a spare hour or two in between classes. Many of the chains have student specials and discounts to encourage students to take advantage of these awesome places. Source: Eat.Garbazo.com I recommend using the food court to its fullest by using it as a place to study, relax, and eat. There is free WiFi in the basement and plenty of seating available. Theres even a computer lab next to the food court if you need a computer or if you need to print something out for a class. This is convenient because not everyone opts to buy a printer to keep in their dorm. Source: Illini Union When it comes to Garbanzo, Im planning on having some Chicken Pita with a side of rice for a full meal. Expect to pay $7-10 for a great and filling lunch there. If you visit to campus before enrolling, make sure you and your family take a trip down to the basement and play on the Illini Union bowling lanes while youre at it! Source: Flickr Daniel Class of 2018 I’m an Advertising major in the College of Media. I’m from a northwest suburb of Chicago called Buffalo Grove. I chose Illinois because it was the first university in the entire world to offer an Advertising major, which is pretty cool!

What Really Is Sexual Harassment - 1281 Words

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Irish Restaurant Concept Free Essays

string(41) " are one of the attractions of the city\." Beverage Management Concept Name: Irish Restaurant Table of Contents: Introduction3 * Concept Development3 * Restaurant Concept3 * Vision, Mission, and Goal4 * Target market4 * Location and Demand Analysis5 * Degree of Competition6 The Restaurant8 * Food and Beverage Selections8 * Theme and Decorations9 * Point of Differentiation9 * SWOT Analysis10 Team Members12 Restaurant Menu13 HACCP-Based Standard Operating Procedures33 * Personal Hygiene33 * Receiving and Storing34 * Preparing and Cooking36 * Serving38 Exhibit39 References46 Introduction: The entire restaurant concept of this project has evolved from the idea of Traditional Irish Food. In general, Ireland is located in Western Europe and the capital city is Dublin. The country is surrounded by sea, making seafood relatively common in the Irish cooking. We will write a custom essay sample on Irish Restaurant Concept or any similar topic only for you Order Now Well-known Irish food usually includes of Irish stew, bacons, and potatoes (Food amp; Drink in Ireland, 2009). Furthermore, the Shamrock symbol, Guinness beer and St. Patrick’s Day are what people can recall when talking about Ireland. Concept Development: Restaurant Concept: Casual dining restaurant Concept Name: The Restaurant name is Clonalis, la maison d’Irlande or Clonalis, the Irish House. The Clonalis House (Exhibit 1) is actually a one of the Ireland’s tourist attractions because it is an ancestral estate, which encompasses a long heritage. The House is located in the suburb of Castlerea. The property was owned by the O’Conors, the direct descendants of Irish Connacht’s dynasty in the 12th Century, since 1878 for more than 1500 years. The House was the first mass concrete house built in Ireland and was associated very much with the Irish politics. Today the House serves the dual purpose of being one of the most important tourist attractions in Ireland and an accommodation for visitors. Nonetheless, the unique heritage and history of the Clonalis still remains. It is a major repository of correspondence, heirlooms, 600 year-old portraits of the O’Conors, and 7,000 volumes of historical literatures. Influenced by Italian style, the architecture allows light to come in that creates bright and warm family atmosphere (Clonalis House). Inspired by the Clonalis House, the Restaurant ambience will communicate family atmosphere by blending both traditional and contemporary designs to offer warming and relaxing tone. Further details of the Restaurant will be explained later in this report. Vision, Mission, and Goal: Vision Statement: To be the destination Irish restaurant in Geneva and to obtain a place in customer’s mind when it comes to quality food and relaxation. Mission Statement: Deliver excellent customer service and bring about ustomer satisfaction by providing quality traditional Irish food and warming and inviting atmosphere with a blend of tradition and contemporary vibe where customers can just sit, relax and enjoy the best of what Ireland has to offer. Goal: Establish strong brand position and obtain loyal customers to help the Restaurant breakeven within the first 6 months. Target Market: The Restaurant targets both male and female customers either local or tourists who are 30 to 55 of age with an annual income between CHF 60,000 and CHF 120,000. The primary target ranges within 5 km. adius; the secondary ranges within 20 km. and; the tertiary ranges more than 20 km. radius. Location and Demand Analysis: The Restaurant will be located on Place du Molard, Geneva. Why Geneva? Geneva is known for its richness and complexity of culture and people. According to Geneva Economic Development Office, more than 40% of Genevans are immigrants from somewhere else. Number of multinational companies as well as 24 international organizations, 200 diplomatic consulates, and 300 international NGOs are based in the city. This makes it a center of businesses, meetings, and conventions. Moreover, the city is very compact and the transportation makes it very easy to travel around. Because of its diverse environment, Geneva is the most ideal place to open an international food restaurant such as Irish restaurant. Moreover, it is easier to operate an Irish restaurant in Geneva than other cities in Switzerland. Employees in the city are also used to working with people from distinct backgrounds. Another benefit is that people in Geneva tend to equally accept other national customs as the local’s. It will be less difficult to promote international food in such city than those which are hardly exposed to multi-cultures. In fact, more than 1,200 cuisines are from all over the world (Republic and State of Geneva: Department of Economy and Health, 2009). Not only does Geneva have high potential demand due to its high traffic, but also it consists of many groups of people whom the Restaurant can penetrate. The demand of the Restaurant can be categorized into two groups, the locals and the tourists. To clarify each group, the locals are people who reside in Switzerland and the tourists are those who travel from other countries. Among the locals are many Irish people. Number of Irish associations, for instance the Geneva Irish Association and the Irish Folk, indicates that there are specific or direct groups of demand for the Restaurant. According to the Embassy of Ireland, 4,000 Irish citizens reside in Switzerland in 2008 and the number seems to be increasing annually (Flights of the Earls, 2009). Beside the locals are the tourists. More than 1. 3 million tourists visit Geneva in 2008 (Exhibit 2) (Geneva Tourism, 2009). Among these are business delegates who came to attend international conferences, which are held throughout each year. The monthly average tourist arrivals in Geneva are shown in Exhibit 3. Based on the information collected, it is anticipated that the average demand of the Restaurant composes of 40% locals and 60% tourists. Why Place du Molard? Place du Molard is located between Rue du Rhone and Rue du Marche (Exhibit 4), which are the famous shopping streets in Geneva. Rue du Rhone is full of exclusive shops and brand names that target high-income customers such as Catier, Patek Philippe, Bulgari, and Louise Vuitton just to name a few. On the other end of Place du Molard is Rue du Marche, which is a traffic-free shopping street full of fashion, electronics, and several department stores (Geneva Destination Guide). These streets are one of the attractions of the city. You read "Irish Restaurant Concept" in category "Papers" People come here to relax, socialize, and spend money! Thereby locating the Restaurant between these streets will attract the demand from both sides, which match the demographic of the Restaurant’s target market. Besides those shopping streets are Cathedral St. Pierre, Jet D’eau, the Flower Clock, and Mesee International de la Reforme. These tourist attractions definitely are beneficial to the Restaurant location because they draw more potential customers. Degree of Competition: To analyze the degree of competition of the location, Porter’s 5 Forces framework (Porter’s 5 Forces, 2007) is applied. The framework takes into consideration of five basic factors of the business: threat of substitutes, barrier to entry, buyer power, supplier power, and degree of rivalry (Exhibit 5). Threat of substitutes: Substitutes of the Restaurant are those that take away the Restaurant’s share of the customers’ pocket. Based on Exhibit 4, there are many other substitutes ranging from takeaways to fine dining restaurants that customers can choose from. These substitutes are both direct and indirect competitors that are represented by green dots. Moreover, as indicated in Exhibit 6, the two direct competitors are Spring Brother and Flanagan’s Irish Pubs. Both of them locate about 500 meters away from Place du Molard. However, they are pubs whereas the Clonalis, la maison d’Irlande is more like a casual dining restaurant. Therefore, based on this information, the threat of substitutes for the Restaurant is high. Nonetheless, looking at it from another point of view, it can be argued that when restaurants concentrate within the same area, it usually creates a pull of demand. Also, since there are already two Irish pubs in the area, it implies that there is demand for Irish food. Barrier of entry: This is to analyze how easy it is to open a restaurant in the area. It seems that the location is already full of restaurants and shops. Also there are other requirements such as cost of capital and regulations that need to be fulfilled to open a restaurant. However, it does not mean that it is not possible to open one. Therefore, the barrier to entry is moderate. Buyer power: The buyer power is the impact that customers have on the Restaurant. Again, there are many substitutes that customers can choose from around the area. However, at the same time, the Restaurant is dependent on wide range of customers, not only specific ones. Therefore, buyer power in this case tends to be moderate. Supplier power: Suppliers are those whom the Restaurant buys its supplies in order to operate the business. These may include equipments, decorations, and ingredient suppliers. The supplier power is low because the Restaurant can choose its suppliers for many sources. Degree of rivalry: Taking all the factors together, it seems like the degree of rivalry is moderate. Opening a restaurant in the specific location is not easy because it will need to compete with all the existing others; but on the other hand, it is possible to start up one. To survive in the market, the Restaurant needs to differentiate themselves from the others. These differentiations include the food; service style, atmosphere, and experience that the Restaurant offers to create values, which will be perceived by the customers. The Restaurant Food and Beverage Selections: Starters, main courses, and deserts are offered in the Clonalis, la maison d’Irlande. To reflect Ireland’s geographic, surrounded by the sea, the Restaurant’s menus compose a variety of seafood dishes such as crab, salmon, shrimp, oyster and mussels. Alternatively, the Restaurant will also offer lamb, beef and vegetarian dishes, which are well-known selections from Ireland. Besides the starters and main dishes are delicious Irish desserts to finish off their meals. To complete their courses, customers can choose to have wine, soft drinks, or hot beverages (Exhibit 7) that are carefully selected to match the dishes. Six white wines, three red wines and two Rose wines are well-paired with seafood and other dishes in the menu (Exhibit 8). Moreover, the Restaurant will as well make available for seasonal menus for winter (December to February), spring (March to May), and summer (June to August) (The Swiss Association for Quality and Management Systems, 2009). These dynamic menus are selected to match with seasonal temperatures and ingredients. They also create more varieties for the customers; for instance, the customers can have Beef and Cabbage Rolls in springtime and Iced Red Fruits Hot White Chocolate Sauce for summer desert. The overall menu prices range from CHF 6. 00 to CHF 25. 00. Theme and Decorations: The overall Restaurant theme would be a mixture of traditional and contemporary designs while maintaining the sense of the Irish culture. As suggested by its name, the Irish Clonalis House will inspire the Restaurant design. The interior and exterior of the Restaurant will be decorated with warm pastel tones of green and yellow to give the sense of Irish sophistication and relaxation. The high ceiling and big windows will capture available light to aerate and brighten up the room. A medium-sized chandelier is hung in the middle of the room to moderately generate traditional and elegant ambience. Long curtains with pattern of lemon yellow and green of the Irish Elf flowers will make the atmosphere livelier. The wall will be decorated with oil canvases of the Clonalis House and its views, watercolor of Irish countryside, and replica portraits of the O’Conors, the property’s original owner, to blend the atmosphere with the history of the Clonalis House. In addition, shelves of books will be installed on one section of the wall to mimic the library in the Clonalis House. In addition, rattan tables and chairs with tables will be used to maintain wooden texture as the traditional Irish and at the same time soften the overall texture. Cushions and pillows will be placed on the chairs to make the atmosphere looks cozy. Also, every table will be embellished with soft-tone flowers to add colors, freshness and refreshing scent to the tables. Moreover, decorating plants will be added to modernize the overall atmosphere. (A reference picture is in Exhibit 9, which is similar to the Restaurant theme and decorations. Waiters and waitresses will be dressed in pastel light tuxedo-vest uniforms as to create a more sophisticated look (Exhibit 10). Point of Differentiation: Generally, traditional Irish restaurant settings are pub or bar with dark feature wooden furniture and dim or enclosed atmosphere. These Irish pubs usually concentrate on alcohol beverages and offer limited service level. As opposed to other existing Irish pubs in Geneva, the Clonalis, la maison d’Irlande offers customers a relaxing and warming atmosphere while enjoying quality traditional Irish food and elegant elements. Customers can expect a relatively high level of service at the Restaurant. All staff is trained to provide superior service in a friendly and professional manner. In addition, all traditional menus will be carefully decorated and served in white clean dishes. All of these will enhance the overall experience and impression that the customers will receive when dining at the Restaurant. In other words, the Restaurant is primarily selling relaxing and enjoyable experience SWOT Analysis: Strengths: * The Restaurant is situated in a very good location in Geneva, Place du Molard. Thereby, the Restaurant is having a relatively high possibility to attract potential customers in this crowded area. * Focuses on providing Irish food with a different restaurant’s style, design and atmosphere. None of the existing Irish Pubs and Restaurants nearby does the same concept. * Offers relatively high service level that will meet or exceed customers’ expectation. * High quality of food and beverages. * The food price ranging from CHF 6. 00 to CHF 25. 00 appears to be of value in terms of food quality and services that customers can expect to receive from the Restaurant. Weaknesses: New to the market therefore, it requires a certain period of time to gain customers’ awareness and the Restaurant’s reputation. * Lack of restaurant experience in the Geneva’s market. It takes time for the Restaurant to learn about operating business in the location in order to survive. * High set-up costs. Vulnerable in terms of cash flows. * Need to work extr emely hard in order to achieve the 6 months breakeven goal. * Since the Restaurant provides many seafood dishes, it might be difficult to keep the food costs low because seafood costs in Switzerland is considered to be high. Opportunities: Develop a new range of Irish food for seasonal menus to avoid customers’ boredom seeing the same old menus all the time. * If the Restaurant’s concept is proved to be successful, the Restaurant can consider imitating the business conduct to other big cities such as Bern or Lausanne in Switzerland. Threats: * If the competitors move towards new and better Unique Selling Points or concepts, it is possible that they will take the customers away from the Restaurant. * Economic recession may reduce customers’ spending on food in the Restaurant. * Possibly, higher taxes imposed by the government on Restaurant businesses. This will decrease in the overall performance in net profit/loss. Team Members: Concept Name: Irish Restaurant Project Part II III (Circle as required) I (one)| II (two)| III (three)| submission date:| submission date:| submission date:| 30 October 2009| | | Our Team consists of: Responsibility:| General Manager| Name:| Onoue| First Name:| Hiroko| Class| PGDHM| Email address:| onhi030486@shms-mail. ch| Responsibility:| Head Chef| Name:| Tran| First Name:| Thi Thao Nhi| Class| PGDOM2| Email address:| trth221184@shms-mail. ch| Responsibility:| Assistant Chef| Name:| Liang Ju| First Name:| Lin| Class| PGDEM| Email address:| lili080983@shms-mail. ch| Responsibility:| Restaurant Manager| Name:| Vanasin| First Name:| Samika| Class| PGDOM1| Email address:| vasa040786@shms-mail. ch | Responsibility:| Assistant Restaurant Manager| Name:| Tatiyapornsuk| First Name:| Jiraporn| Class| PGDHM| Email address:| taji020586@shms-mail. ch | Restaurant Menu: Concept Name: Irish Restaurant Menu: Tian of Fresh Local Crab Meat and Wild Smoked Salmon Starter  ¦ Cold Starter  ¦ Warm Starter ? Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost (CHF)| Smoked salmon| Kg| 0. 00| 35%| (0. 500/65)x100| 0. 769| 32. 000| 24. 608| Coriander| Kg| 0. 040| 20%| (0. 040/80)x100| 0. 050| 17. 500| 0. 875| Crab meat| Kg| 0. 800| -| -| 0. 800| 21. 500| 17. 200| Potato (diced)| Kg| 0. 200| 25%| (0. 200/75)x100| 0. 267| 2. 400| 0. 641| Mayonnaise| Kg| 0. 100| -| -| 0. 100| 3. 700| 0. 370| Plain yoghurt| Kg| 0. 060| -| -| 0. 060| 1. 200| 0. 072| | | | | | | T otal| 43. 766| | | | | | Selling Price (1 Pax)| 13. 30| Method: 1. Mix the fresh crab meat with the coriander, half of yoghurt ;amp; mayonnaise. 2. Dress the baby potato with the other half of mayonnaise ;amp; the yoghurt ;amp; scallion. 3. Take a ring and set 1 spoon of potato salad topped with the smoked salmon and then the fresh crab meat. 4. Use some baby rocket leaves and vegetable vinaigrette around the Tian. | Standard:| (Farineau, 2006) Concept Name: Irish Restaurant Menu: Angels on Horseback Starter  ¦ Cold Starter  ¦ Warm Starter ? Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost (CHF)| Oysters in shells| Kg| 1. 000| -| -| 1. 000| 52. 000| 52. 000| Smoked bacon| Kg| 0. 500| 20%| (0. 5/80)x100| 0. 625| 4. 900| 3. 060| Lemon juice| Ltr| 0. 200| -| -| 0. 200| 24. 000| 4. 00| Ground pepper| -| x1| -| -| -| -| -| | | | | | | Total| 59. 860| | | | | | Selling Price (1 Pax)| 18. 10| Method: 1. Shuck oysters by inserting the blade of a blunt ended knife between the shells and working it in until you cut the muscle that holds the shells together. 2. Catch the oyster liquid in a bowl and discard shells. 3. Strain the oyster liquid and put it into a pan along with the oysters. 4. Bring to a boil over gentle heat; simmer very gently for two minutes, then drain. 5. Trim bacon and stretch the slices by pressing with the back of a spoon Sprinkle oysters with a little lemon juice and pepper. . Roll each oyster up in a bacon slice and thread them onto skewers. 7. Broil until the bacon is crisp and sizzling, turning half way through so both sides are cooked. 8. Push off skewers and serve with cocktail picks. | Standard:| (Campbell, 2006) Concept Name: Irish Restaurant Menu: Cream of Broccoli Soup Irish-Style Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Chicken broth| Kg| 0. 575| -| -| 0. 575| 28. 500| 16. 388| Onion| Kg| 0. 002| 20%| (0. 002/80)x100| 0. 003| 4. 800| 0. 14| Broccoli| Kg| 0. 500| 30%| (0. 500/70)x100| 0. 714| 4. 900| 3. 499| Thyme| Kg| 0. 005| -| -| 0. 005| 16. 750| 0. 084| Garlic| Kg| 0. 002| 5% | (0. 002/95)x100| 0. 002| 5. 500| 0. 011| Butter| Kg| 0. 020| -| -| 0. 020| 9. 700| 0. 194| Salt| -| x1| -| -| -| -| -| Pepper| Kg| 0. 002| 15%| (0. 002/85)x100| 0. 002| 32. 750| 0. 066| | | | | | | Total| 20. 256| | | | | | Selling Price (1 Pax)| 6. 10| Method: 1. Combine chicken broth, onions, broccoli, thyme, bay leaf and garlic cloves. 2. Bring to a boil. Simmer, partially covered, for 10 minutes in a small saucepan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring constantly until all milk is added; mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixture bubbles and thickens. 3. Remove and discard bay leaf from broccoli/broth mixture. Puree the soup, in batches, in blender or food processor for 30 seconds, or until very smooth. 4. Transfer to large bowl. Add milk mixture, stirring until well combined. Adjust seasoning. 5. Serve hot. | Standard:| (Dowd, Cream of Broccoli Soup, 2006) Concept Name: Irish Restaurant Menu: Malted Whiskey Pate Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Butter| Kg| 0. 520| -| -| 0. 520| 9. 700| 5. 044| Onion| Kg| 0. 300| 10%| (0. 300/90)x100| 0. 333| 4. 800| 1. 598| Garlic| Kg| 0. 100| 5%| (0. 100/95)x100| 0. 105| 5. 500| 0. 577| Chicken livers| Kg| 0. 700| -| -| 0. 700| 6. 000| 4. 200| Heavy cream| Ltr| 0. 420| -| -| 0. 420| 8. 980| 3. 771| Tomato| Ltr| 0. 360| 5%| (0. 03/95)x100| 0. 360| 2. 900| 1. 044| Irish Whiskey| Ltr| 0. 445| -| -| 0. 445| 24. 950| 11. 102| Parsley| -| x1| -| -| -| -| -| Salt and freshly ground pepper| -| x1| -| -| -| -| -| | | | | | Total| 27. 336| | | | | | Selling Price (1 Pax)| 8. 30| Method: 1. Saute onions (finely chopped) and garlic (peeled and crushed) in melted butter without browning until soft and transparent. 2. Add chicken livers (well trimmed) and cook for 5 to 7 minutes. 3. Canters should still be pink. Remove from heat and add remaining ingredients. Put in blender and process until smo oth. 4. Turn into a small mold or bowl. 5. Sprinkle with chopped parsley. 6. Serve with water biscuit, toast or crackers. | Standard:| (Johnson. , 2006) Concept Name: Irish Restaurant Menu: Patrick’s Irish Lamb Soup Starter  ¦ Cold Starter ? Warm Starter  ¦ Main Course ? Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Lamb (leg/shoulder)| Kg| 1. 000| -| -| 1. 000| 33. 800| 33. 800| Olive oil| Ltr| 0. 015| -| | 0. 015| 9. 900| 0. 149| Onion| Kg| 0. 200| 20%| (0. 200/80)x100| 0. 250| 4. 800| 1. 200| Beer| Ltr| 0. 360| -| -| 0. 360| 6. 000| 2. 160| Beef broth| Ltr| 0. 520| -| -| 0. 520| 40. 11| 20. 857| Brown gravy mix| Kg| 0. 034| -| -| 0. 034| 26. 08| 0. 886| Carrots| Kg| 0. 496| 20%| (0. 496/80)x100| 0. 620| 2. 300| 1. 426| Chinese cabbage| Kg| 0. 496| -| -| 0. 496| 1. 950| 0. 67| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Parsley| Kg| 0. 120| -| -| 0. 120| 7. 800| 0. 936| | | | | | | Total| 62. 577| | | | | | Selling Price (1 Pax)| 19. 00| Method: 1. Heat oil over medium-high heat in a large saucepan. 2. Add lamb cubes and onion. Cook and stir in the hot oil until lamb is brown; drain off fat. 3. Stir in beer (or water) and seasoned pepper. 4. Bring to boiling; reduce heat and cover and simmer for 45 minutes. 5. Stir in beef broth and gravy mix. 6. Add potatoes and carrots. Cover and simmer for 15 to so minutes or until vegetables are tender 7. Stir in cabbage and cook just until the cabbage turns bright green. 8. Ladle into soup bowls and sprinkle with parsley. | Standard:| (Patrick’s Irish Lamb Soup, 2006) Concept Name: Irish Restaurant Menu: Mussels in Murphy’s Irish Stout Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Mussels| Kg| 2. 700| -| -| 2. 700| 12. 500| 33. 750| Butter| Ltr| 0. 060| -| -| 0. 060| 9. 700| 0. 582| Onion| Kg| 0. 005| 10%| (0. 005/90)x100| 0. 006| 4. 800| 0. 028| Parsley| Kg| 0. 030| -| -| 0. 030| 7. 00| 0. 234| Seasoning | -| x1| -| -| -| -| -| | | | | | | Total| 34. 594| | | | | | Selling Price (1 Pax)| 10. 50| Method: 1. Clean the mussels. 2. Melt the butter in a large pan. 3. Add the onions and cook for 2 to 3 minutes. 4. Add the other ingredients, cover with lid and boil; shake the pan from time to time, until the mussels steam open. 5. Serve with more butter and parsley. Parsley 1 for cooking and 1 for garnish. 6. Offer plenty of bread for mopping up sauce. | Standard:| (Bantry Bay in May – World Cultures European, 2006) Concept Name: Irish Restaurant Menu: Potato Crusted Oysters Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Oysters| Kg| 1. 200| -| -| 1. 200| 31. 500| 37. 800| Eggs| pce| 5. 000| -| -| 5. 000| 0. 012| 0. 060| Water| x1| 0. 015| -| -| -| -| -| Flour| Kg| 0. 120| -| -| 0. 120| 1. 360| 0. 163| Potatoes| Kg| 0. 120| 25%| (0. 120/75)x100| 0. 160| 2. 400| 0. 384| Butter| Kg| 0. 060| -| -| 0. 060| 9. 700| 0. 582| | | | | | | Total| 38. 989| | | | | | Selling Price (1 Pax)| 11. 80| Method: 1. Carefully shuck the oysters, remove the meat, and discard the upper shells. Reserve the lower shells with their cup-shaped indentations. 2. Pat the oysters dry on paper towels. 3. Beat together the egg and the water. 4. Dredge the oysters first in the flour, then in the egg mixture, and finally in the potato flakes. 5. In a nonstick saute pan, heat the butter until it is sizzling. 6. Quickly add the oysters and brown them first on one side, then the other. Remove them from the pan, and place them on a paper towel for a moment. Transfer the oysters to their shells and serve immediately. | Standard:| (Potato Crusted Oysters, 2006) Concept Name: Irish Restaurant Menu: Shrimp with Steel Cut Irish Oats and Saffron Beurre Blanc Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Shrimp| Kg| 1. 150| 15%| (1. 150/85)x100| 1. 353| 24. 800| 33. 550| Vegetable oil| Ltr| 0. 015| -| -| 0. 015| 3. 100| 0. 047| Butter| Kg| 0. 015| -| -| 0. 015| 9. 700| 0. 146| Shallot| Kg| 0. 350| 10%| (0. 350/90)x100| 0. 389| 4. 900| 1. 906| Rice Vinegar| Ltr| 0. 100| -| -| 0. 100| 13. 99| 1. 399| Saffron| Kg| 0. 720| -| -| 0. 720| 12. 19| 8. 776| Olive Oil| Ltr| 0. 045| -| -| 0. 045| 9. 900| 0. 45| McCann’s Steel Irish Oats| Kg| 0. 240| -| -| 0. 240| 46. 330| 11. 119| Salt| x1| 0. 075| -| -| -| -| -| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Greek Fage Yogurt| Ltr| 0. 120| -| -| 0. 120| 1. 200| 0. 144| Goat Cheese| Kg| 0. 120| -| -| 0. 120| 32. 800| 3. 936| | | | | | | Total| 61. 664| | | | | | Selling Price (1 Pax)| 18. 70 | Method: 1. Oats: Bring 4 cups of water to a boil. Add Olive Oil and bay leaves. Pour in 1 cup of Steel Cut Oats. Continue at a rolling boil until the water begins to thicken. Once the water is viscous, adjust the flame and continue at a low simmer for 15-20 minutes. While the oats are cooking add the pinch of saffron to warm water and let soak for 5 minutes. Dice up red peppers and slice the scallions. Once the oats are thickened and most of the water has reduced. Take the oats off the heat and add vinegar, Sriracha, yogurt, cheese, peppers, scallions and salt if needed. Taste and adjust. Set aside and keep warm. 2. Beurre Blanc: Add saffron to warm water and let soak. Place shallots, vinegar, bay leaf and wine into a skillet and reduce. Once the mixture has reduced to nearly syrup, take skillet off the heat and whisk in the cold butter a little at a time. Add saffron and continue to whisk until everything is incorporated. Strain through a fine mesh sieve. Keep warm. 3. Shrimp: Sub scallops for shrimp if the scallops are fresher. Devein and shell your shrimp. Keep the shells. Heat a skillet with 1 table of butter and 1 table of vegetable oil. Saute shrimp with the shells. Shrimp cook quickly so this should be no longer than 5 minutes or so depending on how thick your shrimp are. Remove shrimp and shells separately. 4. Reheat oats, plate shrimp and drizzle the Beurre Blanc around masterpiece. | Standard:| (Shrimp with Steel Cut Irish Oats, 2008) Concept Name: Irish Restaurant Menu: Grilled Atlantic Salmon Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Atlantic Salmon Steak| Kg| 0. 970| 35%| (0. 970/65)x100| 1. 492| 32. 000| 47. 744| Olive Oil| Ltr| 0. 015| -| -| 0. 015| 9. 900| 0. 149| Pepper| Kg| 0. 005| 15%| (0. 005/85)x100| 0. 006| 32. 750| 0. 196| Mint| Kg| 0. 130| -| -| 0. 130| 17. 500| 2. 275| Coriander| Kg| 0. 130| -| -| 0. 130| 17. 500| 2. 275| Shallot| Kg| 0. 350| 10%| (0. 350/90)x100| 0. 389| 4. 900| 1. 906| Cucumber| pcs| 5| 5%| (5. 000/95)x100| 5. 63| 1. 700| 8. 947| Red wine vinegar| Ltr| 0. 150| -| -| 0. 150| 31. 510| 4. 726| Sugar| Kg| 0. 070| -| -| 0. 070| 1. 200| 0. 084| | | | | | | Total| 68. 302| | | | | | Selling Price (1 Pax)| 20. 70| Method: 1. Splash a little olive oil on the skin of the salmon, season with salt and place it straight onto a hot grill, skin side down. 2. Cook about four to five minutes on the first side, turn and cook a further two minutes on the other side. 3. Rest a couple of minutes. 4. To make the dressing, place the mint, coriander, shallot, a pinch of salt and the cucumber in a mortar and pestle and crush lightly. . Add the red wine vinegar, two Tablespoons extra virgin olive oil, caster sugar, shallots and plenty of pepper. 6. Leave the dressing to develop in flavor for 10 minutes. | Standard:| (Perry, 2009) Concept Name: Irish Restaurant Menu: Beef Braised in Guinness Stout Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Braised Beef:| Beef (for stew)| Kg| 1. 700| -| -| 1. 700| 25. 200| 42. 840| Carrots| Kg| 0. 568| 20%| (0. 568/80)x100| 0. 709| 2. 300| 1. 630| Onions| Kg| 0. 500| 10%| -| 0. 56| 4. 800| 2. 670| All-purpose flour| Kg| 0. 075| -| -| 0. 075| 0. 450| 0. 030| Salt| | x1| -| -| -| -| -| Pepper| | x1| -| -| -| -| -| Olive oil| Ltr| 0. 113| -| -| 0. 113| 9. 900| 1. 119| Minced fresh basil| Kg| 0. 001| 20%| -| 0. 001| 17. 500| 0. 020| Guinness| Ltr| 0. 400| -| -| 0. 400| 4. 200| 1. 680| Honey| Ltr| 0. 013| -| -| 0. 013| 19. 99| 0. 259| Beef Stock:| Beef bone| Kg| 0. 907| -| -| 0. 907| 4. 700| 4. 260| Carrots| Kg| 0. 300| 20%| (0. 300/80)x100| 0. 375| 2. 300| 0. 860| Celery| Kg| 0. 100| 20%| (0. 100/80)x100| 0. 125| 3. 900| 0. 490| Garlic| Kg| 0. 005| 5%| (0. 005/95)x100| 0. 05| 5. 500| 0. 030| Salt| | x1| -| -| -| -| -| Parsley| Kg| 0. 096| 20%| (0. 096/80)x100| 0. 120| 7. 800| 0. 940| Thyme leaves| Kg| 0. 002| -| -| 0. 002| 16. 750| 0. 030| Onion| Kg| 0. 150| 10%| (0. 150/90)x100| 0. 167| 4. 800| 0. 800| Tomatoes| Kg| 0. 450| 5%| (0. 450/95)x100| 0. 474| 2. 900| 1. 370| Bay leave| Kg| 0. 001| -| -| 0. 001| 17. 500| 0. 020| Water| | x1| -| -| -| -| -| | | | | | | Total| 59. 048| | | | | | Selling Price (1 Pax)| 17. 90| Method: Braised Beef 1. Cut beef into chunks. 2. Peel and chop the onions; peel and slice carrots into pi eces about the size of your little finger. . Heat the oil and cook the onions until they are soft. Transfer with a slotted spoon to a large, shallow, oven-proof dish. 4. Toss the beef in the flour and brown quickly in the hot fat. 5. Remove the beef and place on top of the onions. Arrange the carrots around the beef. 6. If necessary, add a little more fat to the pan and stir in the left-over seasoned flour. Cook for a minute or two, stirring constantly. 7. Add the basil and the Guinness. Allow to cook for another minute or two and then add the honey and the stock. Again, bring to a boil and then pour over the beef, carrots and onions. 8. Cover with a lid or foil and cook in a 325 degree oven for about 1 1/2 hours. 9. At serving time, sprinkle with chopped parsley. Beef Stock 1. Place all bones in a large roasting pan and roast at 450 degrees for 30 minutes. 2. Stir well, then add carrots, celery and onions and roast for 45-60 minutes longer, until bones are very deep brown, stirring mixture occasionally. 3. Place roasted ingredients into a 8-quart stockpot. Spoon off fat from liquid in the roasting pan, then add 2 cups water to the drippings in roasting pan and heat and scrape to loosen any browned drippings. 4. Add to pot along with remaining 8 cups water. Bring to a boil. Reduce heat and simmer partially covered for 1/2 hour. 5. Skim off any residue that rises to the surface. Add remaining ingredients and simmer partially covered for 5 hours. 6. Remove bones. 7. Strain broth and add more salt, if needed. 8. Cool uncovered in refrigerator. 9. Skim fat from broth before using. This stock will keep for 3 days in the refrigerator, or will freeze up to 6 months. You can freeze it in ice cube trays, then pop out of the trays and store in a zip lock freezer bag. | Standard: This stew reheats well. You may need to add more sugar to the recipe if you find it a little bitter. (Walter, 2007) Concept Name: Irish Restaurant Menu: Misty Irish Steak (Winter Menu: December to February) Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Sirloin steaks| Kg| 1. 800| -| -| 1. 800| 44. 000| 79. 200| Salt| -| x1| -| -| -| -| -| Coarse pepper| -| x1| -| -| | -| -| Butter| Kg| 0. 112| -| -| 0. 112| 9. 700| 1. 086| Heavy cream| Ltr| 0. 250| -| -| 0. 250| 2. 100| 0. 525| Irish Mist Liqueur| Ltr| 0. 063| -| -| 0. 063| 26. 200| 1. 651| | | | | | | Total| 82. 44| | | | | | Selling Price(1 Pax)| 25. 00| Method: 1. Season the steak with salt and pepper. 2. In a large skillet melt 1/4 c. of butter over medium heat. 3. Add 4 steaks and cook for 4 minutes or longer on each side. 4. Place on a warm platter. 5. Repeat with the remaining steaks. 6. Add the cream to the juice in the pan, and stir until blended. 7. Add the liqueur and stir until blended. 8. Pour the sauce over the steaks. | Standard:| (Beef Steak Recipes for Dinner or Lunch, 2009) Concept Name: Irish Restaurant Menu: Beef and Cabbage Rolls with Spicy Brown Mustard (Spring Menu: March to May) Starter ? Cold Starter ? Warm Starter ? Main Course  ¦ Dessert ? For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Cabbage| Kg| 0. 021| -| -| 0. 021| 1. 950| 0. 041| Beef| Kg| 0. 453| -| -| 0. 453| 44. 000| 19. 932| Onion| Kg| 0. 025| 10%| (0. 025/90)x100| 0. 027| 4. 800| 0. 130| Celery| Kg| 0. 015| 20%| (0. 015/80)x100| | 3. 900| 0. 070| Egg| pcs| 1. 000| -| -| 1. 000| 0. 012| 0. 012| Brown rice| Kg| 0. 146| -| -| 0. 146| 40. 400| 5. 898| Spicy Brown Mustard| Kg| 0. 030| -| -| 0. 030| 28. 250| 0. 848| Beef bouillon| Kg| 0. 013| -| -| 0. 13| 34. 060| 0. 443| Beer| Ltr| 0. 100| -| -| 0. 100| 6. 000| 0. 600| Vegetable oil| Ltr| 0. 013| -| -| 0. 013| 9. 900| 0. 129| Flour| Kg| 0. 006| -| -| 0. 006| 1. 360| 0. 008| | | | | | | Total| 28. 110| | | | | | Selling Price (1 Pax)| 8. 50| Method: 1. Remove 10 outside leaves of cabbage; cut and remove thick core of each leaf. Branch leaves in boiling water about 1 minute or until limp; drain. 2. Chop cooked corn beef in food processor. Remove meat and process onion and celery until finely chopped. 3. In bowl, combine eggs, cooked rice, mustard, corned beef, onion and celery. Spoon about one-half cup coned beef mixture on the rib end of each cabbage leaf. 4. Roll up the leaf and tuck in the ends. Arrange seam-side down in a 13 x 9-inch baking pan. 5. Preheat oven to 190 C. 6. Dissolve bouillon in boiling water and combine with the beer in a bowl. 7. Pour over stuffed cabbage and cover. Bake about 1 hour or until tender. 8. Heat oil in skillet, stir in flour; and then 1 cup of the broth from the baked cabbage rolls. Stir until thickened. 9. Arrange cabbage rolls on a platter, spoon sauce over all. Serve hot with Spicy Brown Mustard. Spicy Brown Mustard 1. In a blender, combine 2 tablespoons mustard seeds and one-quarter cup of red-wine vinegar. 2. Process until the seeds are partially crushed and form a paste. Let stand 5 minutes. 3. In a saucepan, combine one-quarter cup dry red wine, 2 tablespoons dry mustard, one-quarter cup of water, 1 teaspoon prepared horseradish, 1/8 teaspoon ground turmeric, 1/8 teaspoon ground cloves, 1 tablespoon brown sugar and the vinegar mixture. 4. Stirring constantly, cook over low heat 6 to 8 minutes or until thickened. Set aside to cool. Complete now or make ahead. | Standard: Cover cooked rolls and refrigerate for up to 24 hours. Reheat and serve as directed above. | (Kitchen Recipes Irish Culture and Customs – World Cultures European, 2006) Concept Name: Irish Restaurant Menu: Salad of Ardsallagh Goats Cheese with Rocket Leaves and Lisanley Honey (Vegetarian) – Side Dish Starter ? Cold Starter? Warm Starter ? Main Course  ¦ Dessert? For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Rocket leaves| Kg| 0. 450| -| -| 0. 450| 1. 950| 0. 878| Ardsallagh goats cheeses| Kg| 0. 325| -| -| 0. 325| 24. 990| 8. 122| Honey| tbsp| 0. 025| -| -| 0. 025| 34. 990| 0. 875| Olive oil| tbsp| 0. 21| -| -| 0. 121| 9. 900| 1. 198| Salt| -| x1| -| -| -| -| -| Black pepper| -| x1| -| -| -| -| -| Lemon juice| Ltr| 0. 015| -| -| 0. 015| 24. 000| 0. 360| | | | | | | Total| 11. 432| | | | | | Selling Price (1 Pax)| 3. 50| Method: 1. Divide the rocket leaves between 10 plates or 1 large, flat serving dish. 2. This is a flat salad so do not pile the leaves up. 3. Just lay t he in a single layer on the plates. 4. Dice the goat’s cheese into about 1/2 inch / 1 cm dice, and sprinkle over the rocket leaves. 5. With the help of a teaspoon, drizzle the honey over the rocket and cheese in a grid pattern. . Follow this with a drizzle of olive oil and a squeeze of lemon juice. 7. Finally, season with a pinch of Maldon sea salt and a grinding of black pepper. | Standard:| (Uhlemann, 2006) Concept Name: Irish Restaurant Menu: Guid Irish Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Butter| Kg| 0. 232| -| -| 0. 232| 9. 700| 2. 250| Diced fruit| Kg| 0. 153| -| -| 0. 153| 18. 990| 2. 905| Eggs| Pcs| 4. 000| -| -| 4. 000| 0. 012| 0. 048| Baking soda| Ltr| 0. 004| -| -| 0. 004| 20. 80| 0. 081| Nuts| Kg| 0. 215| -| -| 0. 215| 6. 500| 1. 398| Lemon juice| Ltr| 0. 053| -| -| 0. 053| 24. 000| 1. 272| Sugar| Kg| 0. 012| -| -| 0. 012| 1. 200| 0. 014| Irish Whiskey| Ltr| 0. 240| -| -| 0. 240| 47. 950| 11. 508| | | | | | | Total| 19. 476| | | | | | Selling Price (1 Pax)| 5. 90| Method: 1. Sample whiskey to check for quality. Set out a large bowl. 2. Check the whiskey again to be sure it is of the highest Irish quality. 3. Pour one level cupful and drink. Repeat. Turn on electric mixer, beat 1 cupful of butter in a large fluffy bowl, add one spoon tea of sugar and beat again. 4. Make sure the whiskey is still okay. Turn off the mixer. 5. Break two legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fruit gets stuck in the beaters, pry loose with a drewscriver. 6. Sift 2 cups of salt-or something. Check the whiskey. 7. Sift the lemon juice and strain the nuts. 8. Turn the cake pan to 175 C. | Standard:| (Guid Irish Cake, 2009) Concept Name: Irish Restaurant Menu: Irish Whiskey Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Flour| Kg| 0. 40| -| -| 0. 540| 1. 360| 0. 734| Salt| -| x1| -| -| -| -| -| Butter| Kg| 0. 454| -| -| 0. 454| 9. 700| 4. 403| Sugar| Kg| 0. 397| -| -| 0. 397| 1. 200| 0. 476| Eggs| Pce| 5. 000| -| -| 5. 000| 0. 012| 0. 060| Instant coffee| Kg| 0. 137| -| -| 0. 137| 21. 54| 2. 950| Water| Ltr| 0. 215| -| -| -| -| -| Vanilla extract| Ltr| 0. 005| -| -| 0. 005| 18. 95| 0. 095| Irish whis key | Ltr| 0. 260| -| -| 0. 260| 38. 99| 10. 137| Sour cream| Ltr| 0. 241| -| -| 0. 241| 2. 100| 0. 506| Sugar | Kg| 0. 314| -| -| 0. 014| 1. 200| 0. 376| | | | | | | Total| 19. 737| | | | | | Selling Price (1 Pax)| 6. 00| Method: . Position the rack in the lower third of the oven. Heat the oven to 165 C . Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the kitchen sink and tap firmly to remove the excess flour. Set aside. 2. In a large bowl, thoroughly whisk together the cake flour, salt, and baking soda. Set aside. 3. Cut the butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix the butter on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar gradually, about 1-2 tablespoons at a time, taking 6 to 8 minutes. Add the eggs, one at a time, about 1 minute apart, scraping the side of the bowl as needed. Blend in the dissolved coffee and the vanilla extract. 4. Reduce the mixer speed to low. Stir the Scotch into the sour cream and add the mixture alternately with the dry ingredients, dividing the flour into 3 parts and the sour cream mixture into 2 parts, beginning and ending with the flour. Mix just until blended after each addition. Scrape the side of the bowl and mix for 10 seconds longer. 5. Spoon the batter into the prepared pan, smooth the top with the bottom of a large soupspoon, and bake for 1 hour and 15-20 minutes. The cake is done when the top is springy to the touch and a wooden skewer or toothpick inserted deeply into the canter comes out clean. 6. Remove the cake from the oven and let stand on a cooling rack for 20 minutes. Invert the cake onto the rack, gently lift off the pan, and cool the cake completely. When ready to serve, dust with powdered sugar. 7. Note: If using the Midnight Chocolate Glaze, while the cake is on the cooling rack, make the Glaze. Place the cake over a rimmed cookie sheet, and glaze while it is still warm. If desired, after glazing, sprinkle the top of the cake with shaved chocolate. Standard: Store the cake under a glass cake dome, or covered with aluminum foil for up to 5 days. This cake may be frozen. | (Irish Whiskey Cake, 2009) Concept Name: Irish Restaurant Menu: Irish Cream Cheese Cake Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price (kg/ltr)| Food Cost(CHF)| Graham cra cker crumbs| Kg| 0. 227| -| -| 0. 227| 36. 910| 8. 378| White sugar| Kg| 0. 127| -| -| 0. 127| 1. 200| 0. 152| Melted butter| Kg| 0. 043| -| -| 0. 043| 9. 700| 0. 417| Cream cheese| Kg| 0. 495| -| -| 0. 95| 19. 990| 9. 850| Vanilla | each| 0. 056| -| -| 0. 056| 0. 940| 0. 052| Sour cream| Ltr| 0. 553| -| -| 0. 553| 2. 100| 1. 161| Irish cream liqueur| Kg| 0. 143| -| -| 0. 143| 15. 950| 2. 281| Eggs| pcs| 5. 000| -| -| 5. 000| 0. 012| 0. 060| | | | | | | Total| 22. 351| | | | | | Selling Price (1 Pax)| 6. 80| Method: 1. Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch spring form pan with 2 3/4 inch high sides. Bake at 175 C until brown – about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature. 2. Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature. 3. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve. | Standard:| (Monte, 2009) Concept Name: Irish Restaurant Menu: Festive Fruit Platter Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Grapes| Kg| 0. 450| 10%| (0. 450/90)x100| 0. 500| 4. 700| 2. 350| Strawberry| Kg| 0. 480| 5%| (0. 480/95)x100| 0. 505| 24. 800| 12. 524| Melons| Kg| 0. 500| 20%| (0. 500/80)x100| 0. 625| 4. 900| 3. 063| Cantaloupe| Kg| 0. 500| 20%| (0. 500/80)x100| 0. 625| 4. 200| 2. 625| Apricots| Kg| 0. 00| 10%| (0. 300/90)x100| 0. 333| 5. 900| 1. 965| Kiwifruit| pce| 7. 000| 10%| (7. 000/90)x100| 7. 777| 0. 400| 3. 111| Sour cream| Ltr| 0. 240| -| -| 0. 240| 2. 100| 0. 504| Sugar| Kg| 0. 060| -| -| 0. 060| 1. 200| 0. 072| Currants, red| Kg| 0. 060| 5%| (0. 060/95)x100| 0. 063| 4. 700| 0. 296| | | | | | | Total| 26. 510| | | | | | Selling Price (1 Pax)| 8. 00| Method: 1. Seedless green or red grapes need cut into small bunches. 2. Honeydew melon, peeled and sliced. 3. Cantaloupe peeled and sliced. 4. 3 medium apricots, pitted and cut in half. 5. 2 medium kiwifruit, peeled and sliced. 6. Prepare 1 pint (2 cup) strawberry, 1 cup sour cream, and 1/4 cup packed brown sugar. 7. 1/4cup Fresh white currants, desired. 8. Arrange fruits on large platter. 9. Mix sour cream and brown sugar. 10. Garnish dip with currants. | Standard:| (Fannie, 2008) Concept Name: Irish Restaurant Menu: Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch (for Crunch) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| Trim Loss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Old-fashioned oats| Kg| 0. 950| -| -| 0. 950| 6. 440| 6. 118| Flour| Kg| 0. 750| -| -| 0. 750| 1. 60| 1. 020| Sugar| Kg| 0. 600| -| -| 0. 600| 1. 200| 0. 720| Instant coffee crystals| Kg| 0. 060| -| -| 0. 060| 69. 930| 4. 195| Ground allspice| Kg| 0. 060| -| -| 0. 060| 11. 990| 0. 719| Salt| -| x1| -| -| -| -| -| Chilled unstated butter| Kg| 1. 100| -| -| 1. 100| 9. 700| 15. 73| Walnuts| Kg| 0. 563| -| -| 0. 563| 5. 990| 3. 372| | | | | | | Total| 31. 871| | | | | | Selling Price (1 Pax)| 9. 70| Method: 1. Preheat oven to 175 °C. 2. Combine first 6 ingredients in large bowl. 3. Add butter and rub in with fingertips until mixture forms moist clumps. 4. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. 5. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight). | Standard:| (Irish Cream Pudding Parfaits with Oatmeal-Walnut Crunch, 2009) Concept Name: Irish Restaurant Menu: Iced Red Fruits with Hot White Chocolate Sauce (Summer Menu: June to August) Starter ? Cold Starter ? Warm Starter ? Main Course ? Dessert  ¦ For 10 Pax Ingredient| Unit| Amount| TrimLoss| Calculation| Order| Price(kg/ltr)| Food Cost(CHF)| Berries| Kg| 0. 225| -| -| 0. 225| 68. 000| 15. 300| Rasberries| Kg| 0. 225| -| -| 0. 225| 44. 000| 9. 900| Strawberries| Kg| 0. 225| 5%| (0. 225/95)x100| 0. 236| 24. 800| 5. 852| Red Currant| Kg| 0. 225| 5%| (0. 225/95)x100| 0. 236| 21. 820| 5. 149| Cream| Ltr| 0. 300| -| -| 0. 300| 2. 100| 0. 630| White chocolate| Kg| 0. 225| -| | 0. 225| 38. 660| 8. 698| Mint leaf| -| x1| -| -| -| -| -| | | | | | | Total| 45. 529| | | | | | Selling Price (1 Pax)| 13. 80| Method: 1. Heat the cream gently in a small saucepan and watch carefully. 2. Break the chocolate into pieces and add to the cream, stirring, until the chocolate has melted. 3. Remove from the heat, seal the saucepan with cling film and cover it with a lid to keep the sauce warm. . Divide the frozen fruit between four bowls or glasses and allow it to defrost slightly. 5. Before serving, pour the hot sauce over the fruit and garnish with a sprig of mint. The fruit should be slightly thawed and the sauce hot. 6. This is made by putting the one bowl inside another bowl securing, filling the gap between the bowls with water and freezing. | S tandard: Remove the fruit from the freeze no more than 10-12 minutes before serving. | (Campbell, G. amp; Uhlemann, R. , 2005) | | HACCP-Based Standard Operating Procedures Personal Hygiene PURPOSE: To prevent contamination of food by foodservice employees. RESPONSIBLITY: The procedure concerns handling, preparing, and serving food practice by foodservice employees INSTRUCTIONS: 1. Employee training based on local health department requirements, guidelines of this SOP and Employee Health Policy. 2. Hands washed and fingernails trimmed. 3. Do not use artificial fingernails and nail polish. 4. Bandage wounds/sores/lesion and wear gloves when hands are bandaged. 5. Report to work in good health, clean, and dressed in clean attire. 6. Avoid wearing any jewelry. 7. Wear hair restraint when in kitchen. 8. Do not eat, drink, or smoke in kitchen. 9. Correctly taste food: Separate food for tasting * Taste food using a teaspoon * Wash hands MONITORING: Pick employee to observe other employees according to guidelines. CORRECTIVE ACTION: 1. Employee found breaching local and SOP guidelines must be retrained. 2. Dispense contaminated food. VERIFICATION AND RECORD KEEPING: 1. Manager must observe employees and record delivery details. 2. Keep recordi ng log for at least 1 year. Receiving and Storing PURPOSE: To guarantee fresh and safe food when it enters the foodservice operation and is properly stored. RESPONSIBILITY: This procedure concerns receiving and storing for all foodservice employees. INSTRUCTIONS: 1. Employee training based on local health department requirements and guidelines of this SOP. 2. Schedule deliveries to arrive at designated times during operational hours. 3. Organize deliveries to arrive at operating hours and record details of delivery schedule. 4. Mark food receipt based on either the date of arrival or use by date. 5. Compare order specification and product delivered. 6. Ensure food rejection policy is accurate, timely, consistent, and effective. 7. Organize and clean refrigeration, loading, and storage areas before deliveries. Calibrate and record equipment specification. . Wash hands properly and transfer food quickly by not touching food with bare hands. 9. Separate raw animal foods such as seafood, meat and chicken livers, from ready-to-eat foods like melons, corianders, parsley during receiving and storage. 10. Separate raw animal foods between themselves as well, except when combining them in the recipe. 11. Store raw animal foods on the she lves inside the refrigerator as per cooking temperatures with the highest cooking temperature being on the lowest shelf. 12. Certain temperature is required for storing each type of foods. Details are as follow: a. Ensure vegetables and fruits are stored between 10 ? C and 12 ? C. b. Freezer foods should be kept between -18 ? C and – 20 ? C. c. Fish should be stored between -1 ? C and 1 ? C. d. Other meats will be stored between 2 ? C and 4 ? C. e. Dairy products such as goat cheese or cream cheese should be stored between 0 ? C and 5 ? C. 13. Separate unwashed fruits and vegetables such as grapes, strawberry and celery from the ones that have been washed and other ready-to-eat foods. 14. Only dry, cleaned and sanitized equipment and utensils are to be used. 15. Avoid touching certain oints of equipment and utensils such as the middle of the pan that will be in direct contact with food. 16. Locate food in covered containers or packages and store it in the refrigerator. 17. Allow the upper shelf of the refrigerator to be the cooling shelf for putting uncovered food containers during the initial quick cool-down process to help cooling effectively. 18. Clean the outer surfaces of all food c ontainers such as cans or jars before opening. 19. Damaged goods will be located in a separate location. MONITORING: 1. Ensure clean, odor-free, organized delivery truck to prevent cross-contamination. . Check the interior temperature of refrigerated trucks and ensure that there is no sign of refreezing a. For fish and meat, and packaged products ensure temperature of 5 ? C or below. b. For eggs, ensure temperature of 7 ? C or below. 3. Check product details such as dates of perishable goods, integrity of packaging. Ensure shipping containers are clean. 4. Check details of delivery. 5. Regularly monitor food storage to prevent cross-contamination. CORRECTIVE ACTION: 1. Employee found breaching local and SOP guidelines must be retrained. 2. Separate the foods that are stored inappropriately. 3. Throw away ready-to-eat foods that are contaminated by raw eggs, raw meat and raw fish. 4. Food rejection criteria: * Signs of refreezing. * Conditions of containers. * Expired or food that is not refrigerating at appropriate temperature. VERIFICATION AND RECORD KEEPING: Manager must observe employees and record delivery details. Regarding storing issue, the assigned manager will observe if the employees follow the procedures and take corrective actions where necessary during the operation. Food Safety Checklist and shall be completed daily and will be kept for at least 1 year. Preparing and Cooking PURPOSE: To prevent food-borne illness by setting a limit on the time allowed for potentially hazardous foods to be held in the temperature danger zone during preparation and ensuring that they are cooked in the right temperature. RESPONSIBILITY: Foodservice employees who deal with food preparation and cooking process. INSTRUCTIONS: 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before cooking foods. 4. Use clean and sanitized utensils and equipments throughout the preparation and cooking process. . Separate raw foods from ready-to-eat foods in separate containers and use different utensils when taking the foods out of the containers. 6. Pre-chill required ingredients for cold foods, for instance sandwiches and salads to 5 °C  or below prior to combining with other ingredients. 7. Foods shall be prepared in small batches and close to serving times as much as possible. 8. Preparation time will be limited for any batches of food to avoid leaving the ingredients at room temperature for longer than 30 minutes prior to cooking, serving, or being returned to the refrigerator. 9. Immediately chill potentially hazardous foods which are not being cooked or served after preparation. 10. Cook the combination of meat products at the highest required temperature. MONITORING: 1. Use a clean, sanitized, and calibrated thermocouple to take food temperature. 2. Take a minimum of two internal temperatures from each pan of foods at different stages of preparation by putting the thermocouple into the thickest part typically at the center (Avoid putting the thermocouple into fat or close to bones). 3. Check the time foods is in the temperature danger zone and make sure it is not over 4 hours. CORRECTIVE ACTION: 1. Retrain foodservice employees that do not follow the procedures stated in this SOP. 2. Start the cooking process immediately once the preparation of foods (which need to be served hot) is complete and continue cooking until it reaches the required temperature. 3. Cool ready-to-eat foods or foods that can be cooked later quickly. 4. Return all ingredients to the refrigerator if the expected preparation completion time is to be more than 30 minutes. 5. Throw away any foods held more than 4 hours in the temperature danger zone. VERIFICATION AND RECORD KEEPING: All foodservice staff must record the date, product name, commencing and ending times of production, the two temperatures/times/measurements taken, amount of foods prepared, any corrective actions taken on either Production Log or Cooking and Reheating Temperature Log where necessary. The foodservice manager will visually monitor foodservice employees during the shift to ensure that they follow the steps in the SOPs. Production and Temperature Log must be reviewed and dated daily at the end of the day. Food Safety Checklist shall be completed by the foodservice manager daily and the checklist, cooking and reheating temperature log are to be kept on file for a minimum of 1 year. Serving PURPOSE: Ensure that all food is served in a sanitary practice to prevent food-borne illness. RESPONSIBILITY: Foodservice employees who deal with serving foods. INSTRUCTIONS: 1. Foodservice employees shall be trained on using the procedures in this SOP. 2. Follow the Swiss local health department requirements. 3. Hands must be washed before putting on gloves and every time the gloves are changed. This applies to both during tasks changing and before serving foods with utensils. 4. Do not touch ready-to-eat foods by using hands without gloves. 5. Plates must be handled by the edge or bottom. Cups and utensils must be hold by using handles. 6. Store utensils with handles up to prevent contamination. 7. Potentially hazardous foods must be stored at proper temperature. 8. Utensils must be cleaned and sanitized before being served with the foods. 9. Utensils must be stored properly in a clean and safe area. 10. Put clear date marks and cool potentially hazardous foods. How to cite Irish Restaurant Concept, Papers

Global Logistics of The Red Cross Society of Australia †Free Samples

Question: Discuss about the Global Logistics of The Red Cross Society of Australia. Answer: Introduction The Red Cross society of Australia is NGO, which helps the population of the nation in various ways. The Red Cross society aims to stand with the population of Australia to support the individuals, the underprivileged children, women of the nation. They came are always enthusiastic about providing prevention than the interventions. When developing Aboriginal and Torres Strait Islander specific programs, Australian Red Cross works in collaboration and consultation with the community, including Traditional Owners and the Elders and we seek to employ local Aboriginal and Torres Strait Islander peoples. The new campaign of the Red Cross society is about the PNSE (Pseudo Non Epileptic seizures). It has been seen recently that the pseudo seizures are seen more often in the women and adolescent population of Australia and the medical teams are unable to provide guidance about the disease as very less population is aware about the disease. Therefore, the recent campaigns they are working on, are about awaking the nation about PNSE and provide preliminary help to the patients who are suffering from the same. Members of the team Ten team members who are selected for the campaign. The following section is about the roles and designation of the team members. Therefore, the team has three managers, one psychologist one psychiatrist one neurologist, five members in themarketing and the management team. The role of the psychiatrist is to analyze the core problems of the pseudo seizures, the psychologist will help to modify the behavior of the psuedo seizure patients and the role of the neurologist is to work in the team to see whether there is an angle of any neurological imbalances in the patients. The three doctors from the different domains should know how to analyze the pseudo seizure patients. To identify these types of patients and to know where they are having problems are very challenging. Therefore, they need to work as a team. However, the managers are needed to formulate the various ideas to hit the target groups. The managers are responsible to build the team and formulate the ideas where to do the campaign and for how many days the campaign should be held. The role of the othersmanagement members is to foresee the work flow and how the team should work and proceed to achieve their goals. How the team works The simplest way to solve any problem is through the process of the brainstorming of the team members and they should know apply their effective ideas towards the better goals. The smart team always comes up with better and unique ideas. The first step is to involve the team members for the process of brainstorming (Burns 2014). The members should use their ideas that how they should solve the problem and achieve their necessary goal. The next step involves the assembling of the correct bunch of people which can be beneficial for stating the problems that the whole team is trying to decode and allowing every member of the team to be able to shout out the possible outcomes without taking the time to analyze the possible options (Hodge and Smith, 2014). The third step involves having the good number of the possible solutions that can be anywhere and as many ideas that the team members can come up with (Parente, and Strausbaugh-Hutchinson, 2014).This is actually the number of votes that each member of the team possesses. However, everybody gets their chance to analyze the correct options, the managers should always read their ideas aloud as the other team members can hear those ideas and give their inputs if they feel like to add in the upcoming project. However, after reaching too the possible solutions select three plans that can be implemented for the achievement of the goal that the organization want to do. Conclusion The team needs to be handled with much dedication and passion. The members of the team should be involved in achieving the goal. The above essay discusses the effective of a teamwork and how a particular goal is obtained from the team of an organization. References Burns, P., 2014.New Venture Creation: A Framework for Entrepreneurial Start-Ups. Palgrave Macmillan. Feiler, P. and Teece, D., 2014. Case study, dynamic capabilities and upstream strategy: Supermajor EXP.Energy Strategy Reviews,3, pp.14-20. Hodge, K., Henry, G. and Smith, W., 2014. A case study of excellence in elite sport: Motivational climate in a world champion team.The Sport Psychologist,28(1), pp.60-74. Ibanez, J.M., Prudencio, J., Daz-Moreno, A., Patan, D., Puglisi, G., Luhr, B.G., Carrin, F., Daobeitia, J.J., Coltelli, M., Bianco, F. and Del Pezzo, E., 2016. The TOMO-ETNA experiment: an imaging active campaign at Mt. Etna volcano. Context, main objectives, working-plans and involved research projects.Annals of Geophysics,59(4). Parente, D. and Strausbaugh-Hutchinson, K., 2014.Advertising campaign strategy: A guide to marketing communication plans. Cengage Learning.

Learning Method Essays - Educational Psychology, Pedagogy

Learning Method The way I learn is by actually thinking of things and realizing why something is what it is instead of memorization. Anything that is taught to me I must find out why it is true, because without knowing why something is right, it causes confusion. For example a person tells me that plants are green. I will walk around and know that plants are green and only knowing that. When the rare occasion comes that I find a non-green plant I will be lost. Only if someone would have told me that plants are green because of the chlorophyll that produces their food through converting sunlight, water, and air into glucose, and that some plants have less chlorophyll or more to make them different colors, then I would know why those plants are different from the others. Also, I learn by actually having things demonstrated and learning how the process works. I can also further understand things by deeply looking into them. If everyone would just take some time and think about their actions or why they feel a certain way the world would be so much more peaceful. Most people do not know why they have hate for a certain group of people or why they do not like a certain type of music. Some of the people are fed someone else's opinion and it is usually someone that they look up to so they accept that opinion as their own without having a real reason for it. I think that everyone should learn by actually knowing information and explanations for everything instead of memorization of things that they will forget as soon as they do not need it for a test or for what they are learning it for. That will also help them with related topics, such as if you learn that bright colored spiders are poisonous because the bright colors ward off animals so they know not to eat them, then you would assume if you found a bright colored frog or flower, that it was poisonous too. If you only knew that bright colored spiders were poisonous and not the actual reason why, you would have made a mistake when seeing the brightly colored frog or flower by touching it and therefore becoming poisoned. School plays the biggest part in learning by memorization. Most teachers cram their students with tons of information and tell them to study it for a test without explaining most of it. By the time the test comes the students might know all of the information, but as soon as the test is over the information, useless to them now, is discarded. So in essence learning reasons for things can be very helpful to make it through everyday life. I think that is the easiest way to learn for me, and the most efficient way to learn. Philosophy

Free Essays on Struggles

Katheren Millet once said â€Å"Because of our social circumstances, the male and female are really two cultures and their life experiences are utterly different.† Women our constantly at odds with themselves to be treated and respected like men. Males struggle to find peace within themselves and handle the stress of being a male. Society expects certain standards from both men and women that are not always the right things to follow for people to feel at peace with themselves. This causes the never ending struggle we as a society face to be happy in our own lives. Women have fought for equal rights and jobs and to be treated as a man since the beginning of time. Women in the beginning were just a source of carrying on life. They were there to give birth and that was it. Women have always tried to prove themselves to men, hoping to be as worthy of respect as men seem to be. Because a society has taught women to feel like they have to be on a man’s standard, we are forcing a society to be something that they aren’t. Girls today are being forced in so many directions to try and become what is considered the right and proper way for a girl to act.â€Å"It is feminist women who write and edit books and magazines for teen girls. It is feminist women who hacve fought for abortion rights and the end to parental consent laws for girls. It is feminst women who have championed the right of girls to be as sexually free as boys. In short, these older women are the authors of the girlhood project. Are they now the right parties to repair the damage done?† (Whitehead, 375) Whitehead discusses here how ridiculous it is and sounds for a girl to be taught to be exactly what guys should not be. Just because male standards allow things that should not really be allowed by a society does not mean that for there to be equality a woman must also behave in those ways. Men also have standards that they must live up to as a society. A man is t... Free Essays on Struggles Free Essays on Struggles Katheren Millet once said â€Å"Because of our social circumstances, the male and female are really two cultures and their life experiences are utterly different.† Women our constantly at odds with themselves to be treated and respected like men. Males struggle to find peace within themselves and handle the stress of being a male. Society expects certain standards from both men and women that are not always the right things to follow for people to feel at peace with themselves. This causes the never ending struggle we as a society face to be happy in our own lives. Women have fought for equal rights and jobs and to be treated as a man since the beginning of time. Women in the beginning were just a source of carrying on life. They were there to give birth and that was it. Women have always tried to prove themselves to men, hoping to be as worthy of respect as men seem to be. Because a society has taught women to feel like they have to be on a man’s standard, we are forcing a society to be something that they aren’t. Girls today are being forced in so many directions to try and become what is considered the right and proper way for a girl to act.â€Å"It is feminist women who write and edit books and magazines for teen girls. It is feminist women who hacve fought for abortion rights and the end to parental consent laws for girls. It is feminst women who have championed the right of girls to be as sexually free as boys. In short, these older women are the authors of the girlhood project. Are they now the right parties to repair the damage done?† (Whitehead, 375) Whitehead discusses here how ridiculous it is and sounds for a girl to be taught to be exactly what guys should not be. Just because male standards allow things that should not really be allowed by a society does not mean that for there to be equality a woman must also behave in those ways. Men also have standards that they must live up to as a society. A man is t...

The Tea Party. The impact of the rise of the Tea Party on the American Essay

The Tea Party. The impact of the rise of the Tea Party on the American political landscape - Essay Example The initial stimulus for the beginning of the Tea Party was by Rick Santelli who worked in CNBC and he has been labeled by many as the initiator of the Tea Party. This is owing to the fact that he openly opposed the mortgage plan that was signed by the President after taking office in 2009 on air and this fuelled many protesters and groups to gather and initiate this movement. Different support groups of the Tea Party formed and worked throughout the country to present their points (Williamson et al 25, 37). The Tea Party laid a great initial impact on the political landscape of the United States owing to the great support that it received but the affectivity of the movement has greatly reduced over the years owing to the lack of proper leadership and unity as well as the changing manifestos. In the year 2009, the support for the Tea Party greatly increased and polls revealed that up to 300,000 residents of the United States took part in the organized protests. Different organization s registered under the flag of Tea Party to show their support for this movement. These included The Tea Party Nation, Tea Party Patriots, The Tea Party Express and the Tea Party Nation. Such was the success of the Tea Party and its motif that by the end of the year 2009, political candidates who were associated with the Tea Party won 39 out of the total 129 seats of the United States House of Representatives and five seats in the Senate. These victories clearly demonstrated the political effect of the Tea Party on the American political landscape (Williamson et al 37, 38). The motives for which this movement began were mainly to reduce the federal government and at the same fight against the loopholes in the healthcare policies. The Tea Party also lobbied against the high amount of taxes and the mortgage plan and also demanded the resolving of issues including unemployment as well as the lower level of representation of the common public in the government (Gabriel; Williamson et al 32). The groups that formed under the flag of the Tea Party indicate the fact that they are mainly putting forward â€Å"the voice of the true owners of the United States† that is of the residents of the country. They indicate that they are following in the footsteps of the people who brought about the revolution known as the Boston Tea Party in the year 1773 and thus they refer to their movement as the Tea Party as well. They indicate the fact that they are fighting for their country and fulfilling the dreams of the founding fathers of the United States and trying to uphold the constitution of the country. They argue that the Constitution is to be truly followed and the freedom of the people is not to be invaded by the governing bodies. They present the fact that the common man should be represented in the governing offices so that their problems are properly solved. Furthermore, they also argue that illegal immigrants should not be allowed to enter the country and proper b udgeting schemes should be devised for the benefits of the common man and taxes should be reduced to minimum (The Tea Party). The Tea Party movement has been a center of controversy. It has its own supporters but opposing groups present the fact that the success of the Tea Party is not very high and it has greatly reduced over the years. Furthermore, it is also explained by the oppositionists that the Tea Party does not represent all the people of the country but it rather represents only a few groups and races. This was indicated by a survey that was conducted by the CBS News and the New York Times. This survey was conducted in the year

The assignment is in the PDF format which I will be upload Research Paper

The assignment is in the PDF format which I will be upload - Research Paper Example While this evolution has brought in many ways or ideologies of perceiving the world and humanity, the civilization has both gained and lost in the spheres of family values and social commitment. If these technological advancements provided us with opportunities to establish stronger familial and social bonds, how would you make use of them? When such an evolution pushes you towards the boundaries of ethical deliberations, how do you intelligently direct yourself on the path of conscience and prudence? How does the media evolution contribute or contradict the evolution of civilization? A.A Campbell Swinton, being a prominent British electrical engineer, was on of the many visionaries to predict a ‘Distant Electric Vision’ by discussing a fully electronic video system in 1908 (Webb, 2005). The possibility of executing Swinton’s narrations was not realized until the second half of nineteenth century. Nonetheless, the first device for scanning and transmitting images through wires was constituted by Paul Nipkow, a twenty three year old German engineering student, in 1884. This concept established to inspect a scene sequentially point by point from top to bottom and left to right. It will further be transmitted through telegraph lines using the pulsating electric current generated from the time-varying brightness after every successive point (Webb, 2005). It was the fundamental system on which today’s televisions are based on. Television started to gain a place in the general household by 1960s. As the device developed technically, it brought tremendous changes in the attitudes of masses to absorb the advent of a mass media. â€Å"The introduction of the machine into the home meant that family members needed to come to terms with the presence of communication medium that might transform older modes of family interaction† (Spigel, 1992, p.238). Social

Solar Photovoltaic Power Plant Project Management Plan

Solar Photovoltaic Power Plant Project Management Plan Introduction Solar photovoltaic cells convert sunlight into electricity and many solar photovoltaic power stations have been built, mainly in Europe. As of September 2010, the largest photovoltaic (PV) power plants in the world are the Sarnia Photovoltaic Power Plant (Canada, 80 MW), Olmedilla Photovoltaic Park (Spain, 60  MW), the Strasskirchen Solar Park (Germany, 54  MW), the Lieberose Photovoltaic Park (Germany, 53  MW), the Puertollano Photovoltaic Park (Spain, 50  MW), the Moura Photovoltaic Power Station (Portugal, 46  MW), and the Waldpolenz Solar Park (Germany, 40  MW).[1] This proposal is for setting up a 50 MW (10 MW x 5 Phases) capacity solar photovoltaic power plant based on latest High Power Modules using cells consisting of Multi-Crystalline Silicon Technology / Tandem Junction Thin Film Technology, which has been successfully developed for commercial implementation and has been delivering reliable power generation around the world for some years now. The solar photovoltaic power project is proposed to be set up in Jodhpur district of Rajasthan, India which is one of the best suited locations in terms of higher annual direct normal insolation (DNI), favourable climatic conditions and land availability Some photovoltaic power stations which are presently proposed will have a capacity of 150  MW or more. Many of these plants are integrated with agriculture and some use innovative tracking systems that follow the suns daily path across the sky to generate more electricity than conventional fixed-mounted systems. There are no fuel costs or emissions during operation of the power stations. AIM This proposal examines the techniques of project management used in development of a solar photovoltaic power plant Project. The background of the project will be described including its planning, Execution, Operation Maintenance and Financial analysis a project; critical success factors for the project implementation are identified presenting an overview of project structure, methods, risks, etc. Objectives The objectives for the project are the successful completion of solar photovoltaic power plant, on budget, on time and safely. The objectives are also to develop world class project management best practices within the solar industry. Research Methodology The PMBOK Guide states that projects are composed of two kinds of process: project management processes and product-oriented processes (which specify and create the project product). Project management processes are further divided into initiating, planning, execution, controlling and closing processes. This proposal mainly concentrates on the core processes of planning, execution and controlling. The project management process groups depicted in figure 1 are initiating, planning, executing, monitoring and controlling, and closing. Initiating defines and authorizes the project or a project phase. Planning defines and refines objectives and plans the course of action required to attain the objectives and scope that the project was undertaken to address. Executing integrates people and other resources to carry out the project management plan for the project. Monitoring and controlling regularly measures and monitors progress to identify variances from the project management plan so that corrective action can be taken when necessary to meet project objectives. Closing formalizes acceptance of the product, service, or result and brings the project or a project phase to an orderly end. Figure illustrates the relative depth, breadth, and interrelationship between these process groups. Planning Planning in organizations constitutes both the organizational process of creating and maintaining a plan; and the psychological process of thinking about the activities required to create a desired goal on some scale. As such, it is a fundamental property of intelligent behaviour. This thought process is essential to the creation and refinement of a plan or integration of it with other plans. It combines forecasting of developments with the preparation of scenarios of how to react to them. An important albeit often ignored aspect of planning, is the relationship it holds with forecasting. Forecasting can be described as predicting what the future will look like, whereas planning predicts what the future should look like. The above scenario is often used to describe the formal procedures used in the creation of documents, endeavour, diagrams, meetings to discuss the important issues to be addressed, objectives to be met and the strategy to be followed. Beyond this planning has a different meaning depending on the political or economic context in which it is used. There are ten core processes: scope planning scope definition activity definition resource planning activity sequencing activity duration estimating cost estimating schedule development cost budgeting Project plan development. The output from these processes project plans makes up an input to the executing processes. A distinction is made between the project plans proper and the project performance baselines. Executing Executing consists of the process used to complete the work defined in the project management plan to accomplish the projects requirements. Execution process involves coordinating people and resources as well as integrating and performing the activities of the project in accordance with the project management plan. The deliverables are produced as outputs from the processes performed as defined in the project management plan. Executing Processes Project Plan Execution performing the activities Complete Tasks/Work Packages Information Distribution Scope Verification acceptance of project scope Quality Assurance evaluating overall project performance on a regular basis; meeting standards Team Development developing team and individual skill sets to enhance the project Progress Meetings Monitoring and controlling Monitoring and controlling consists of those processes which have performed to observe project execution so that potential problems can be identified in a timely manner and corrective action can be taken place. When necessary to control the execution of the project. The key benefit is that project performance is observed and measured regularly to identify variances from the project management plan. Monitoring and Controlling includes: Measuring the on-going project activities. Monitoring the project variables (cost, effort, scope, etc.) against the project management plan and the project performance baseline. Identify corrective actions to address issues and risks properly. Influencing the factors that could circumvent integrated change control so only approved changes are implemented This must be done in an integrated manner at regular intervals, not in a haphazard, arbitrary way. Any significant departures from the budget and the schedule must be reported immediately, because these anomalies affect the viability and the success of the entire project. This will lead to adapting the project schedule, budget and/or work plan as necessary to keep the project on track. The project progress and changes must be documented and communicated to the team members in a consistent, reliable and appropriate manner for each level of the project team. Success criteria for project control Use the project plan as the primary guide for co-ordinating your project. Consistently monitor and update the plan. Remember that quality communication is a key to control. Monitor progress on the project against the plan on a regular basis. Get involved. Adapt the project schedule, budget and/or work plan as necessary to keep the project on track. Document project progress and changes and communicate them to team members. What monitoring should accomplish? Communicate project status and changes to other project team members Inform management (and clients or customers) about the status of the project Provide the justification for making project adjustments Document current plans compared to the original project plan Project Performance must be measured regularly to identify the variances from the plan. Variances are fed into control processes in the various knowledge areas. To the extent the significant Variances are observed. Adjustments to the plan are made by repeating the appropriate project planning process. Project reports should be: clearly state the current status of the project compare actual achievements with the planned target achievements draw attention to critical issues identify problems and propose solutions promote effective management and control Project status reports It is not simply a matter of keeping the scope from creeping, or a matter of completing the cheapest and fastest project; it is establishing the appropriate Scope and delivering the commensurate product, service, or result. All the above processes have been iteratively revealed/implemented during the Proposed Solar Photovoltaic Power Plant project, which was revealed below. Technology The proposed plant shall comprise High Power Modules using cells consisting of Multi-Crystalline Silicon Technology / Tandem Junction Thin Film Technology. Efficiency is varying from 6% 18%. Temperatures beyond 25oC have nominal effect on the efficiency of the modules. White Tempered Glass, EVA Resin and weather proof film along with Al frame is used for extended outdoor use. Lead wire with weather proof connector shall be used for output terminal. Both the technologies are standalone type which needs no external power or water source and hence is most appropriate for desert region of Rajasthan. Small amount of processed water or compressed air is required only for cleaning of the system. Indicative scope of work Electrical Supply, fitting, fixing of Solar PV Modules with appropriate module mounting structures and frames including overall planning and design of the power plant. Supply and installation of Junction boxes of appropriate standards with required protection and isolation system. Design, supply and installation of AC power conditioning units with all protections and controlling arrangement as per specifications to get the desired performance. String monitoring and MPPT features are included as per requirements. Interconnection of Solar modules, PCUs, transformers LT HT sides, LT switchgear, etc with appropriate cables and associated materials including supply of materials. Design, manufacture, supply, installation, interconnection and interfacing of computer aided data acquisition unit as per specification. Supply, installation complete earthing as required for AC and DC power system, PCU, LT switchgear, Transformer, all metallic cubicles, HT switchgear with materials as required as per relevant standards. Providing earth-mat and interconnection of array structures with earth pits in the PV array yard. Design, fabrication, supply, installation of LT power interfacing panel to evacuate power to the grid through PCUs with appropriate capacity circuit breakers, isolators, indicators, metering arrangement with selector switch, CTs, PTs, and copper bus-bars as per requirement in complete. Design, fabrication, supply and installation of plant monitoring desk to monitor the status of all major equipments through remote monitoring system including connection to all major equipments and status to be monitored. Supply of all other BOS parts e.g. cables, electrical, etc as per the Bill of Material (BOM) which is not covered above. Emergency DG Set 15 KVA with battery bank and battery charger. Metering device. Control Room and Others Electrical wiring in the inverter room, control room and array yard with supply of cables and wires, switchboards, switches, Junction Boxes, distribution boards for lights, fans, exhaust fans, power points for both 5 Amps and 15 Amps. Supply and installation of lightning arrestors for inverter room, control room as per relevant standards. Supply, fitting and fixing of CFL lighting fixtures, FL lighting fixtures, LED lighting fixtures for lighting indoor and outdoor various installations including array yard with required accessories. Providing of fire extinguisher and sand buckets complying with national or international safety standards. Civil Works for solar Systems Topographical survey Design and construction of appropriate foundation base for holding the module mounting structure with supply of all requisite materials, excavation, concreting, backfilling, shoring and shuttering, etc. Construction of power plant buildings including inverter rooms, control room as required, office, canteen, etc. Barbed wire fencing of 3m height for complete power plant and sub-station. Cable trenches, drainage, etc. Main gate, side gates and Security guard rooms. Erection and Installation of Power Evacuation Arrangement Erection, supply, installation and commissioning of fifty 0.415/33 KV step up transformers and three 33/132 KV step up transformers, 3 phase, 50 Hz, with associated switchgear comprising of circuit breakers, isolators, LT panels, CTs and PTs, etc including metering and protection like over-current, earth-fault, reverse power protection and controls, etc. Other Fixed Assets Furniture for inverter rooms, control room and administration/office. Pantry equipment, change room lockers, etc. Store racks and cupboards. Standard Mechanical Maintenance tools. Engineering and Project Management Design and Engineering Project Management and construction supervision Material Management Insurance during the project period. Project implementation schedule Based on international practices and technological advancements, it is estimated that first 10 MW capacity phase of the project will be supplied, installed and commissioned from project approval and additional 40 MWp of the project will be installed and commissioned in 60 months from project approval. Executing Executing consists of the processes used to complete the work defined in the project management plan to accomplish the projects requirements. Execution process involves coordinating people and resources, as well as integrating and performing the activities of the project in accordance with the project management plan. The deliverables are produced as outputs from the processes performed as defined in the project management plan. Total project shall be completed within 60 months in 5 (five) stages of 10 MW each from date of sanction of the project. The modules will be ground mounted and tilted 27 degrees to face the sun. The ground mounting will require a flat level surface and will be set into concrete. The modules will require an area that is unshaded from the sun. Any vegetation underneath the modules will need to be kept to a level below that of the modules in order to avoid shading. All the modules will be at least 1.0m from the ground. It is assumed that this is adequate to keep the modules above the height of sand deposition at the site during sand storm. Monitoring and controlling Monitoring and controlling consists of those processes performed to observe project execution so that potential problems can be identified in a timely manner and corrective action can be taken, when necessary, to control the execution of the project. The key benefit is that project performance is observed and measured regularly to identify variances from the project management plan. Monitoring and Controlling includes: Measuring the on-going project activities. Monitoring the project variables (cost, effort, scope, etc.) against the project management plan and the project performance baseline. Identify corrective actions to address issues and risks properly. Influencing the factors that could circumvent integrated change control so only approved changes are implemented In multi-phase projects, the monitoring and controlling process also provides feedback between project phases, in order to implement corrective or preventive actions to bring the project into compliance with the project management plan. Operation and maintenance Whether a solar plant performs well in the long term and remains technically available depends to a large extent on servicing and regular maintenance. This shall be carried out by designated electrical experts in conjunction with technicians from the respective component manufacturers. To keep all components optimally available, an electronic data processing unit in the solar power plant will permanently gather and evaluate all relevant performance data and possible error messages. Using target/actual comparison, data from the power plant shall be continually compared with data from an on-site weather station. Possible errors shall be precisely located and immediately passed on via email, SMS or fax to the relevant service technicians. They can then, from their workplace, conduct fault repair through on-line remote maintenance. Financial analysis Assumptions estimates The assumptions are made that suppliers will abide by the following: Provide Safe Working Condition Consistency of Processes Adhere to Design Standards Adhere to Standard Components Follow the Framework Agreements The proposed Solar Photovoltaic Power Project is of 50 MWp capacity. Estimated cost of the project is INR Rs. 17 Crores per MWp. (2.42 Million Pounds) The total project cost is Rs. 850 Crores (. Gross aggregate electricity generation has been arrived at 83.22 million kWh per annum. The capacity utilisation factor (plant load factor) is 19%. Project cost break-up means of finance Apart from machinery, installation and commissioning cost, interest during construction, financial institution fees and margin money for working capital is part of project cost. Project financial analysis has been carried out considering debt equity ratio of 70:30. Interest rate at debt part has been considered at 14.29%. Project Deliverables The project deliverables are based on the completion of project based on the following: On time On budget No accidents The fulfilment of original quality requirements Develop industry project management best practices that are measureable and repeatable Operational terminal both in the short and long-term Advantages The 89 pet watts of sunlight reaching the Earths surface is plentiful almost 6,000 times more than the 15 terawatts equivalent of average power consumed by humans. Additionally, solar electric generation has the highest power density (global mean of 170 W/m ²) among renewable energies. Solar power is pollution-free during use. Production end-wastes and emissions are manageable using existing pollution controls. End-of-use recycling technologies are under development. PV installations can operate for many years with little maintenance or intervention after their initial set-up, so after the initial capital cost of building any solar power plant, operating costs are extremely low compared to existing power technologies. Solar electric generation is economically superior where grid connection or fuel transport is difficult, costly or impossible. Long-standing examples include satellites, island communities, remote locations and ocean vessels. When grid-connected, solar electric generation replaces some or all of the highest-cost electricity used during times of peak demand (in most climatic regions). This can reduce grid loading, and can eliminate the need for local battery power to provide for use in times of darkness. These features are enabled by net metering. Time-of-use net metering can be highly favourable, but requires newer electronic metering, which may still be impractical for some users. Grid-connected solar electricity can be used locally thus reducing transmission/distribution losses (transmission losses in the US were approximately 7.2% in 1995). Compared to fossil and nuclear energy sources, very little research money has been invested in the development of solar cells, so there is considerable room for improvement. Nevertheless, experimental high efficiency solar cells already have efficiencies of over 40% in case of concentrating photovoltaic cells and efficiencies are rapidly rising while mass-production costs are rapidly falling. Disadvantages Photovoltaic are costly to install. While the modules are often warranted for upwards of 20 years, much of the investment in a home-mounted system may be lost if the home-owner moves and the buyer puts less value on the system than the seller. Solar electricity is seen to be expensive. Solar electricity is not produced at night and is much reduced in cloudy conditions. Therefore, a storage or complementary power system is required. Solar electricity production depends on the limited power density of the locations insolation. Average daily output of a flat plate collector at latitude tilt in the contiguous US is 3-7 kilowatt and on average lower in Europe. Solar cells produce DC which must be converted to AC (using a grid tie inverter) when used in existing distribution grids. This incurs an energy loss of 4-12%. Time Scale Duration/ Period Task/ Milestone Week 1 2 (01 14 Oct, 2010) Assemble common information through explore resources Week 3 (15 Oct, 2010) Research Proposal Assignment 1 Week 3 4 (16 28 Oct, 2010) Organize meetings and cart out reviews Week 5 7 (29 18 Nov, 2010) Gather and compile key Data Week 8 12 (19 Nov 23 Dec. 2010) Lettering and discussion with supervisor Week 12 13 (24 30 Dec, 2010) Review Week 14 (31 5 Jan, 2011) Review and submissions