Hospitality Management: A Literature Review

Hospitality Management: A Literature Review Hospitality industry with regard to restaurant businesses in any country has become one of the biggest employers in every country. It has attained a higher status in all over the world and demands high standards of works from its employees. Employment opportunities are many in this industry, but require potential for personal qualities in each field. One of the many important things that an employer looks for among the many would be the keen attitude, friendly disposition, neat appearance, willingness to work, confidence, cleanliness, personal hygiene, efficiency, and honesty. Like in the Philippines, tourists act one major role in our hospitality industry as tourists serves as the main market for restaurant services. They make sure in a restaurant that a guest is attended and dealt with their needs or wants. Filipinos are very polite and courteous in making sure those tourists/guests who dine and stay are well entertained. As we speak, competition is huge in this industry that is why raising quality standards and improving service have always been their job to provide a better service. **Reference: An In-depth study on hotel and restaurant industry in the Philippines by Dr. Divina Edralin** (1.2) Restaurants have primary function on food and beverage. They are to provide food and drinks to the customers. Whether it is a small- or large-sized restaurant, there is a great diversity in the types of activities performed by a food and beverage department, requiring significant variety of skills on the part of its workers. Most full-service restaurants do a considerable convention and catering business. The typical convention uses small function rooms for meetings and larger rooms for general sessions, trade shows, exhibits or banquets. It is only through continuous cooperation and coordination that a restaurants food service function can be carried out effectively. Marketing and sales department on the other hand play a very important role in a restaurant business, in which their primary responsibility is to sell and attract customers on how good their products are. The division of work among the sales managers is based on the type of customers a restaurant is attempting to attract. The human resources department serves no customers, yet it plays a vital role in a restaurants efficient operation. They are the brains on employees recruitment, benefits, administration and training. They are expected to recruit, interview and screen prospective employees. In many restaurants, accounting department combines staff functions and line functions or those functions responsible for servicing guests. Their role is to record financial transactions, prepare and interpret financial statements, and provide the managers of other departments with timely reports of operating results. The most assets of an organizational design are efficiency, teamwork and coordination of activities within individual units. Success of every business not only by a restaurant is measured on its overall performance and not by the performance of one department alone, which I believe it demands strong leadership, initiative, cooperation, and coordination to achieve every goal and become successful. Reference: Pre-Feasibility Study for Restaurant Making by Wrexgler Mongaya/Pre-Feasibility Study on a Fast-Food Restaurant (SMEDA). (1.1) When asked about the business climate in the Philippines, entrepreneurs agreed that it is relatively easier to start a business here compared to other countries. They say it was less restrictive here in Manila. The lack of self-esteem is one, among others that hinders a lot of Pinoys to even start a business. For very small capital, anyone could easily try to make it on his own. Historically, restaurant referred only to places that provided tables where one sat down to eat the meal wherein the restaurant prepares and serves food, drink, and dessert to customers that were typically served by a waiter. They vary greatly in appearance and offerings, including a wide variety of cuisines and service models. There are various types of restaurant, be it a fast-food chain where one orders food at a counter while fine dine-in or sit-down restaurants are often further categorized as family-style. Restaurant industry has different approach with diversity on their products/services, food, drinks, accommodation any many others. When putting up a restaurant, the owner has on his/her mind what to present to the customers, that is why the diversity of each products and services depends on what restaurant business you have put up. Food is one of our basic needs. One of the most exotic food there is available is the Asian cuisine. Asian food, in all its hues and tastes, is becoming largely popular and well-liked by many Westerners. When compared to food in American and European continent, foods in Asia tend tends to stand out because of its diversity. Vast number of countries in Asia offer endless varieties of food, far from each other. Indian food, for example, has a wide array of cuisines to try out and it would take several lifetimes for even a food lover to taste and savor it all. Another one is the Far East. It is where the best example of Asian food is located like the Japanese and Korean cuisine and Asian cuisine is supposed to be predominantly rice-oriented but if we observe Chinese dishes use noodles in their dishes, instead of rice. In reality, each country in the region of Asia like the Philippines has its own unique cuisine, vastly different even from the cuisine of surrounding regions. Competition is part of this business. Reference: Pre-Feasibility Study for Restaurant Making by Wrexgler Mongaya /Pre-Feasibility Study on a Fast-Food Restaurant (SMEDA) 2 As of last year, there are more than 50,000 restaurant establishments in the  domestic economy and about 80% of them belong to the fast food sub-sector. Food franchising is extremely popular. There are over 1,500+ franchised quick serve restaurants, 24 casual dining and theme restaurants, and 600 coffee shops, bakeries, and confectioneries. And the numbers are still growing! U.S. based firms also have a very strong presence in the Philippine food franchising industry. To name a few, we have McDonalds, Shakeys, A&W; Burger King; Dominos; Kenny Rogers Roasters; KFC; Pizza Hut; Sbarro; Subways; Wendys; California Pizza Kitchen; Hard Rock Cafe; Outback; TGIF; Italiannis; Dairy Queen; Dunkin Donuts ; Haagen-Daz; Mrs. Fields; Orange Julius; Starbucks. Low barriers to entry characterize the industry. Capital investments  particularly for franchises can range from PHP5,000,000 to PHP10,000. Training,  marketing and distribution channels are arranged by the franchisor. Likewise, as  the franchisor provides the new entrant fully developed management and  production systems, prior knowledge and experience are not required of  franchisees. These characteristics of franchising, particularly of food  establishments, make the business very attractive for new entrepreneurs. The proliferation of one-stop shopping malls that offer various recreational  facilities and amenities, likewise, eases the entry of potential restaurant and fast  food players. These malls spare the restaurant industry from spending extensive  business development studies for their outlets; mall magnates Henry Sy and  John Gokongwei Jr. have established formidable track records in building malls. The industry in which the restaurant and fast food firms operate has  increasing consumer demand for every improving product. The growth is proven  by the rapid expansion of food outlets in key areas in Metro Manila and the  provinces. The popularity of fast food establishments came in the 1980s, and  over the last years, the industry has consistently posted double-digit growth  rates. Competition is fierce in the restaurant industry, particularly the fast food  sub-sector. The market is large but consumers are price conscious and exhibit  brand loyalty. With a wide range of restaurants and fast food establishments to  choose from, pricing schemes and marketing strategies determine market  shares. Market strategies of industry players, therefore, aim to achieve two  primary objectives: 1) hammer in value-for-money concepts; and 2) create  brand consciousness and loyalty. Market shares in the restaurants are won or lost in pricing. Industry  players regularly offer price cuts and discounts to lure in new customers. Moreover, major players invest heavily in advertising to create brand  consciousness and loyalty. Marketing strategies include raffle draws, free gift  items and specially prized meal combinations, discounted toys and school items  for every certain minimum food purchase. Celebrity endorsements are used in  the hopes that the market will identify with the endorser. 3 Likewise, intense competition urges players to come up with new products  to capture bigger market shares. Restauranteurs have to be keen at finding the  latest food and wine concoctions here and abroad and adapting them to local  taste. Targeting the Filipinos tastebuds, several fastfood chains that usually  serve only western food have introduced items that appeal to the local markets  palate. Raising quality standards and improving service have also been focal  points of competition, particularly in the fast food sub-sector. Players give  incentives and compensations to motivate employees to be efficient on their jobs  and thus help maintain the fast food outlets high standards of quality service and  cleanliness. Also, a major importance in a fast food and restaurant is courteous  and friendly personnel. Not surprisingly, speedy service is among the more  salient attributes people would highly expect from a fast food restaurant. Finally, to keep their share of the market, food chains find it necessary to  extend their service coverage by setting up other branches. Industry players who  have outlets that are visible in Metro Manila and in other key urban cities are  ones who are most likely to take in more profits. Malls, university areas, and  other places where there is heavy pedestrian traffic are the usual places where  fast food and restaurants are highly patronized. Restaurant and fast food industry players balance their marketing  concerns with the rising operation costs particularly that of imported food  ingredients. Profit margin erosion is usually remedied by either increasing prices  of final product/service or cut corners in production or the delivery of service.   Either solution may result in a shrinking customer base. Reference: Feasibility Study for Restaurant Making by Wrexgler Mongaya (1.3) People First Size and Scope of the Sector The sector covers 14 industries from hotels and restaurants through to events, gambling and travel services. There are approximately 146,000 individual hospitality, leisure, travel and tourism  business enterprises in Great Britain, of which 43 percent are pubs, bars and  nightclubs and an additional 34 percent are restaurants. The sector is dominated by small and medium sized enterprises (71 percent). However, they account for only 53 percent of the workforce. Businesses with over 250 staff account for less than one percent of businesses  but employ 43 percent of the workforce.   Productivity The sector has the lowest labour productivity of any sector in the UK economy,  with a similar service sector (retail) having double the labour productivity of the  sector. It lags behind its international competitors. Labour productivity is nearly a third  higher in the United States and nearly double in France compared to the rates  found in the UK sector. Workforce The sector employs close to two million people. The restaurant is the largest industry in terms of employment, employing over  half a million people (32 percent of the workforce), followed by pubs, bars and  nightclubs (18 percent) and hotels (14 percent). The sector has an important presence across the UK. However, England has  the greatest share of the sectors workforce (83 percent). The sector employs a young workforce with 15 percent of staff aged 16-19 and a  further 31 percent aged 20-29. 14 percent of the workforce are from ethnic minorities, higher than average  across the whole economy. 55 percent of the workforce are full-time staff. One in five (20 percent) of the sectors workforce are from overseas. This rises  to 62 percent in London. Core Occupation The sector employs both a large number of core occupations (specific to the sector) and  additional occupations (found in most sectors). The following provides employment  numbers for the sectors core occupations: Kitchen and catering assistants (394,600) Chefs and cooks (255,100) Bar staff (197,800) Restaurant and catering managers (148,200) Hotel and accommodation managers (57,700) Publicans and managers of licensed premises (46,900) Travel consultants (47,500) Leisure and theme park attendants (17,900) Travel and tour guides (15,900) Conference and exhibition managers (23,700) Hotel porters (11,300) Travel agency managers (9,000) Hard to fill vacancies and skill shortages 17 percent of sector establishments report having vacancies, 32 percent of which  are hard-to-fill   66 percent of these vacancies are hard-to-fill because applicants lack the  required skills. In terms of skills that employers find difficult to obtain from applicants, 50 percent  of employers report that applicants lack customer handling skills, 47 percent say  team working skills are lacking, 43 percent oral communication skills and 39  percent believe applicants lack problem solving skills. Labour turnover Labour turnover for the whole sector stands at around 31 percent (although large  employers sometimes report double or even treble this figure). Based on an average recruitment and initial training cost of  £673, this costs the  sector  £414m per year. However, only 17 percent of employers feel that their labour turnover is too high. Skills gaps 11 percent of the workforce do not hold any qualifications. 12 percent of hotel and accommodation managers, seven percent of restaurants  and six percent of publicans and managers of licensed premises have no  qualifications at all. At the skilled trade level, ten percent of chefs have no qualifications. 26 percent of businesses in the sector report they have staff who are not fully  proficient to meet the needs of their business compared to 19 percent across all  businesses. Training and development The proportion of employers offering training rose from 61 percent in 2005 to 66  percent in 2007 and stood at 68 percent in 2009. As regards training methods, employers most commonly offer informal training to  their staff with introductory/induction training also frequently available. Large operators are much more likely to provide training. Employers are most likely to provide training to supervisors followed by bar and  waiting staff. Housekeepers, room attendants and cleaning staff are least likely  to receive training. Industries covered Events, Food and service management, Gambling, Holiday parks, Hospitality services, Hostels, Hotels. Membership clubs Pubs, bars and nightclubs, Restaurants, Self catering accommodation, Tourist services, Travel services, Visitor attractions. (1.3) Reference: www.people1st.co.uk/research/ Last Updated: September 2010 British Hospitality Association The BHA is the leading representative organisation in the hospitality industry, representing hotels, restaurants and food service providers.   Aim to deliver real returns for the members, positively championing the industrys priorities through partnerships with government and with other associations and organizations. This organization identified five keys areas on which they will impart the role to lead the industry action and drive change namely: First the Economy- to champion a supportive fiscal environment for the industry to prosper in the context of global competition. Second, Employment- to bridge the gap between education and industry and to build a skilled workforce for hospitality. Third, Intelligent regulation- advising government to reduce the burden of costly regulation at national and local levels. Fourth, is the Sustainability- facilitating an industry-led effort to develop economic, social and environmental success in the short and longer term. Lastly, Health- proac tively shaping industry and public sector policy to enhance the wellness of our consumers. In brief, BHA aim is that, through combined efforts, the association can bring tangible, long-lasting, positive benefits to every members business. Reference: www.bha.or.uk/ hospitality industry (2.1) Restaurant Staffing and Structures The restaurant business is hierarchical. Like the army, everyone has a title and a role to play. Busboys and dishwashers are at the bottom, while managers and Executive Chefs are at the top. The staffing structure will depend on the concept of the restaurant. A coffee shop will not have an Executive Chef nor a Sommelier (wine manager) To run a successful restaurant they should be a staff for both the kitchen and the dining area. If its a large establishment it will require more staff in both areas. The kitchen requires a head chef to organize and oversee food production. A sous chef to take care of the kitchen when the head chef is off shift. Line cooks to do the cooking and plating. Prep cooks to make sure the kitchen is fully prepared for whatever situations may come up. A dishwasher to do the dishes and work on pealing vegetables. The dining area requires bus people to clear and set tables. Waitresses to take orders from the customers to the kitchen and deliver the prepared food. A front end manager to help deal with any problems and do the immediate supervising of the waitresses and bus staff. (2.2) All staff are responsible for the health and safety of the customers. Host/Hostess: responsible for greeting customers at the door, monitoring how many people are seated where and balancing the workload of the wait staff, tracking reservations and people waiting in line, and seeing customers to their seats 7 making sure they have menus. Oversees wait staff. Wait staff: responsible for ensuring the table is clean and set with clean utensils in the proper configuration, greeting the customer at their table in a timely fashion, ensuring the customers have drinks and time to decide on their order, taking that order accurately and conveying it to the kitchen. Responsible for monitoring their tables and ensuring their customers always have drinks and are generally happy; responsible for getting food from kitchen when its prepared and getting it to the customers, and presenting it without spilling it or touching customers unless necessary. Responsible for ensuring all meals are satisfactory to the customer, then getting out of their way while they eat. Responsible for coming back to clear the table when customers are done eating and asking if the customers want anything else; wash, rinse repeat until customer asks for bill. At that time wait staff are responsible for ensuring that the ill is accurate before presenting it to the customer. Cook: Inspects the kitchen prior to beginning cooking to ensure its up to standard regarding food safety guidelines, inspects all food items before use for any sign of cross contamination or spoilage, prepares food in accordance with food safety preparation guidelines to include cooking temperatures and times and presents food on the plate in a generally pleasing fashion. Oversees dishwashers. Dishwashers: responsible for making sure every piece of cutlery and flatware and cooking equipment is cleaned with the right amount of cleanser at the right temperature for the right length of time to maintain hygiene and prevent transmission of disease. Janitorial staff: responsible for overall hygiene of restaurant much more important than most people give them credit for, a good set of janitorial staff can keep a restaurant up to health code and prevent serious lawsuits by maintaining the restaurants standards of cleanliness. Most restaurants do not have this as a separate position, and include these duties in those of the wait staff without providing extra training. Manager: ensures all personnel are doing their job, counsels personnel on areas in which they are excelling and areas in which they need to improve, hires and fires as necessary, monitors customer satisfaction and handles all paperwork to include ensuring building is up to all safety codes and standards. Responsible for staff morale and overall restaurant productivity; may be responsible for advertising placement. Reference: restaurant.about.com (3.1) The biggest operational issue in foodservice over the next few years is how to lead and develop a multicultural and multigenerational workforce. According to J. Sullivan, as he tackled the industry issues, 40 percent of all restaurant employees are less than 25 years of age, and 28 percent of them do not speak English at home. And all of these will depend in terms of hiring, recruiting, performance and training. Todays food service and restaurant industry is a highly specialized world with unique legal needs. To survive in todays economic climate, savvy restaurant and business operators seek counsel from experienced lawyers before issue arise. Like, restaurant entity management training and related legal issues specific to the restaurant industry, manage food and beverage licensing and distribution agreements, franchise agreements and supplier contracts also assist those owners with the purchase and sale of existing restaurants, lease negotiations, and risk management, then assist with a variety of employment issues ranging from management training to employment disputes. The Restaurant Standard Operation Procedures (SOP) is commonly used to help most restaurant owners and managers to manage and guide the overall restaurant team and staff to increase the service performance and the overall objectives and goals of the business. If a restaurant does not have a proper training manual or SOP for the staffs, it is quite hard to deliver the highest service standards of what the customer needs and what they do expect to the restaurant. A good and well-managed restaurant should provide a routine training session to all of the staffs covering each restaurant operations technique, it can be weekly or bi-weekly training programs. By conducting several training programs, I am definitely sure it can be much easier for a restaurant business to maintain the effectiveness and efficiency of restaurant service operation. Once again, to make it simple and easy to understand As a new legislation in restaurant franchising, many people stating that seeing nutritional information in print next to the menu items will help them opt for healthier choices. However, others admit that it will make no difference to their menu choices .But for the consumers, they mostly appear to be in favor of the new legislation. In the UK, the government has announced that it will trial calorie counts for food sold in takeaways, restaurant franchises and canteens. It is seeking volunteer companies to display calorie content listings and believes that the rest of the industry will quickly follow suit once a standardized guide is agreed. (3.2) To sum up, there are few numbers of women managers in UKs hospitality industry especially in the restaurant business due to some factors involve in the process historical, traditional, societal, and even personal in nature. Regardless of other factors, the theoretical frameworks underlying the subject are dependent on the responsibility of every woman employee. Their efforts to reach the position that they deserve must be acknowledge by employers. They indeed possess a significant position in the corporate ladder. With this, men and women workers will definitely be equal. 9 Its not uncommon to change the image of an existing restaurant completely. This may be because of new owners, or perhaps the current owner simply wishes to change things up. If the restaurant hasnt been doing well, it might be time for a makeover. Start with a plan. Take time to work out all the details and everything will go smoothly like from paint colors to seating designs. Once you have a plan, you can simply work from the list. Do a market research, before making a decision for change, make sure to do a survey or other means of investigation to figure out just what people like and whether or not they will want the change. It can cost a lot of money to do research, but it will still cost less than changing everything to find there is no market for it. Research is very essential to any business and restaurants are particularly in need of it. Also, let your clients know. Changing image can cause people to feel insecure and uncomfortable if they dont know its happening. So, make sure it should be included in the marketing strategy. Advertise the restaurant is going to be new and improved and let people know why it will be better and what they can expect. This is particularly true if drastic changes will happen not only to the image, but also to the menu. Furthermore, changing the entire image of the restaurant can really affect the business, so take the time to think it through first. Market research to make sure that what is actually been doing is to be a better idea. Reference: restaurant-hospitality.com TASK 4 Food is very much a part of popular culture, and the beliefs, practices, and trends in a culture affect its eating practices. Popular culture includes the ideas and objects generated by a society, including commercial, political, media, and other systems, as well as the impact of these ideas and objects on society. Current Eating Trends Consumerism , a trend that is reflected in more people eating away from home; the use of dietary and herbal supplements; foods for specific groups (e.g., dieters, women, athletes, older adults); the use of convenience and functional foods; and ethnic diversity in diets. Mainstream populations in developed countries want low-calorie, low-fat foods, as well as simple, natural, and fresh ingredients. Internationally, there has been an Americanization of diets through the growth and use of fast-food restaurants and convenience foods . In developing countries there is still a need for some basic foods, and governments and the food industry are working to develop products that can reduce international food shortages and nutrient deficiency problems. Eating Away from Home Internationally, the proportion of money spent on food eaten away from home, as well as the number of restaurants, has been steadily increasing since the second half of the twentieth century. People may dine at formal, sit-down restaurants, at fast-food eateries, at cafes, or they may purchase food from street vendors. Fast-food restaurants have become very common, and are visited by all types of people. The growth and popularity of fast food has come to be known as the McDonaldization of America. Eating in these restaurants has decreased slightly among heavy users in the 18-34 age group, but has increased among other groups. Their popularity has also increased internationally. This simple meal demonstrates the complicated relationship between a culture and its food. In the twentieth century, there has been a preference for quick, portable meals popularized the fast-food burger. Over time the popularity of fast foods contributed to an epidemic of obesity. Many eateries now offer the option of larger serving (portion) sizes for a nominal additional fee (a super size). Eating away from home, and the shift to a more sedentary lifestyle , has been linked to the increasing rates of obesity. Dieting In an effort to lose weight people purchase weight loss pills; special herbal supplements; and formulated weight loss drinks, foods, and diet bars. People also join health clubs or spas, or buy special weight loss and exercise equipment, in an effort to lose weight and improve their health. Among the common types of diets people follow are food-focused, celebrity, exchange, and supplement-based diets. Food-focused plans, such as the grapefruit diet, the banana diet, or a wine drinkers diet, emphasize consumption of only one, or a few, foods. Celebrity plans generally have the backing of a celebrity, and exchange plans lump together into food groups items with similar calories, carbohydrates , proteins, and fats. Some diets incorporate a commercial meal, snack bar, food, or beverage that must be purchased. Supplements Pills, liquids, or powders that contain nutrients and other ingredients are now readily available in stores. Supplements that contain herbs (or some herbal components) are growing in popularity. However, supplement production and use is not always well regulated, so consumers must be careful about what they purchase and consume. Convenience Foods To satisfy individuals who want to eat well at home but are short on time or do not want to prepare elaborate meals, many eateries also offer take-out meals or items. Fully or partially prepared TOTE (take-out-to-eat) foods, including home-delivered meals, are generally referred to as convenience foods. As more women (the traditional preparers of family meals) enter the labor force, peoples desire to save time increases along with the use of convenience foods. Ethnic Foods People now eat foods with origins in cultures other than their own. Since the late twentieth century, however, there has been an increased incorporation of ethnic cuisines into diet, including foods from Asia, the Middle East, and Latin America. This trend is part of a larger movement toward diversity in all aspects of life. Functional Foods The term functional food is often used in reference to foods that have nutrients (or non-nutrients) that might protect against disease. The term is used when referring to foods that have been fortified , have specific phytochemicals or active microorganisms added, or have been developed using genetic engineering techniques. However, all foods can support health in some way, and there is no legal definition of functional food. In addition, the actual benefit of these foods, if any, can vary and is open to interpretation. For example, both a candy bar and orange juice may have additional calcium added, and can therefore be called functional foods. The consumer must determine the benefit of such items. 12 Reference: www.fags.org/nutrition/ome-pop/popular E-recruitment means using information technology (IT) to speed up or enhance parts of the recruitment process. It can enhance the applicant experience, communicate the employers image and culture better, make the recruitment process faster, more accountable and standardised, increase the diversity of applicants, provide better management information on applicants and find the right E candidate for the job. E-recruitment is efficient and can produce cashable savings, such as reduced advertising spend or postage costs and non-cashable productivity gains as HR staff are freed up to carry out higher value tasks.

The Reasons We Drink Beer

The reasons we drink beer There are most likely hundreds of reasons, good and bad, why people drink beer. Everyone who drinks beer has their own personal reasons. Beer is a worldwide commonly known and used beverage that has become a part of our society. It’s been brewed and consumed for over several thousand years. Why is this drink so popular? Today we’ll explore a handful of reasons why people drink beer. Taste – Beer is an acquired taste. I doubt there are many people who admit that the very first beer they ever tried in life tasted very good.But those who kept trying beer grew accustomed to how it smelled, felt in the mouth and tingled the tongue. Once your taste buds lose their training wheels a whole new world of flavors are opened up to you. Buzz – Let’s face it, alcohol is a big reason why many people drink beer. It provides mind altering capabilities that offer some people enjoyment, others a distraction, and still for others nothing more than problems. Getting a beer buzz is an attraction for many as well as a regrettable side affect. Everyone has different limits, so get to know just how much beer is enough to get your buzz on.Social – Sharing a beer with friends or acquaintances is one way of sparking conversation and just being, well, sociable. It becomes a common bond between partakers. Not only does it loosen the tongue a bit, but also causes some to open up a bit. Identity – It’s funny how some people find a beer they like and stick to it. For some, it becomes part of their identity. Brand loyalty is hard to break for some. The beers you started drinking when you were a young adult often become the beverage of choice later in life.Many beer drinkers will try other beers for a new experience and find a new brand to identify themselves with. The type of beer you drink may say something about you that you didn’t realize. Variety – Beer comes in over 100 different styles and in t housands of different brands. No one beer brand is identical to the next. You could spend your entire life trying to sample all of the beers that are available in the world and still not be able to try them all. Very few beverages can claim this kind of variety. Health – This could be an entire subject in of itself.There must be dozens of reasons why beer is healthy for you. Taken in moderation, beer: †¢ is good for your liver. It expands the blood vessels and helps speed up metabolism. †¢ can help lower your risk of heart attacks and stroke. †¢ prevents cholesterol from oxidizing. Some hop compounds prevent LDL from oxidizing and clogging arteries. †¢ boosts vitamin B5, B12, folate and other valuable mineral levels. Unfiltered beers have more of this benefit. †¢ may help in combating cancer. The compounds in some hops are showing promise for preventing certain types of cancer. Bingham report 1998) †¢ helps ensure healthy bones. Bone improving nu trients are leached from the brewing process in a form that is readily accessible to the body. †¢ helps you relax and sleep more easily. Two vitamins, lactoflavin and nicotinic acid are present in many beers and helps to promote sleep. Beer is also a natural sedative. †¢ Contains antioxidants that can help slow the aging process. †¢ Contains fiber. A liter of beer can have up to 60% of your daily recommended fiber. †¢ Helps fend off gallstones and kidney stones. Peer Pressure – One of the sad reasons why many drink beer.The pressure to conform and fit in with others is a constant issue. Many people, especially teens, drink beer just because their friends are doing it. For others, drinking beer is a right of passage in life. Heritage – Breweries have been part of communities for generations and generations. Many communities in ancient and modern society rally around their local brewpubs and breweries throughout the world. Beer was one of the many bou nties of a year long harvest. Locally made beers garner more loyalty. Colorado – we live in one of state’s that produces the most amount of beer in the nation.With nearly 100 different breweries and brewpubs, the availability of hundreds of quality craft beers simply can’t be ignored. Colorado is a travel destination for many of the world’s beer drinkers. Even one of the biggest beer festivals in the world, the Great American Beer Festival, is held here each year in October. Food – Beer makes the perfect compliment for lots of different kinds of food. Pairing food and beer is becoming quite popular, just as it has been for wine. There are beers that go well with just about every type of food, from meats, appetizers (cheeses, breads, snacks) and desserts

Critique on Gordon Allport (Theories of Personality)

Gordon Allport- theory review PSY201 Boitumelo Chantelle Mangope ? Introduction Gordon Allport was truly a phenomenal personality theorist who explained what a personality is and he bent most of the rules that were set out by other theorists including the father of personality himself, Sigmund Freud and in addition to that, he considered Freud’s theory of personality as the worst theory of all time. The Life of Gordon Allport Gordon Allport was the first American-born personality theorist and hailed from the state of Indiana, Montezuma.com/wp-content/uploads/2017/01/allport-1.jpg" alt="allport criticized older theories of personality for" width="340" height="322" />He was born on 11 November 1897 and died a month before his 70th birthday (9 October 1967) due to lung cancer. He obtained a Bachelor of Arts, (majoring in Economics and Philosophy), Masters of Art in 1921 and a PhD (all three at Harvard University) at the tender age of 24. After he completed his degree, he took a g ap year and taught English and Sociology at a university in Istanbul, Turkey. Gordon was lucky to have encountered an experience with Sigmund Freud for when he was returning back to the U.S to start off fellowship to do graduate work in psychology at Harvard, he stopped off at Vienna to visit one of his brothers and wrote to Freud (who was situated there) a letter asking for permission to visit him. The permission was granted and he explained there encounter as an unsuccessful on. He told Freud a story of whereby he met a young boy in a tram car ride who had a dirt phobia and he frantically told his mother not to let a dirty man sit next to him. Freud then went on to insinuate that the little boy was Allport and this caused a misunderstanding between them.This event lead to Allport having to probe further into psychology and the elements of personality because he felt that depth psychology overlooked the important truths. He developed a theory that ignored the unconscious and that w as not scientifically-based thus, stating that in order for one to learn about an individual, they have to be studied and not base the person’s personality on their unconscious motives nor on a study that was based on a group of people and an average which determined that group’s personality was found. During his prime, he held many prestigious positions and received many honors.Firstly, he served as the President of the American Psychological Association (1939) and also president of the Eastern Psychological Association (1943). He was also the editor of the Journal of Abnormal & Social Psychology (1937-1949) and in 1964, he received the APA’s Gold Medal Award for Distinguished Contributions to Psychology. In addition to that, he received another award, i. e. APA’s Distinguished Scientific Contribution Award (1964) and as if that wasn’t enough, he was the first lecturer to teach the first course on psychology (the course was dubbed Personality: Its Psychological & Social Aspects) ever offered in the United States.Work Gordon Allport was one of the first psychologists to focus on the study of personality, and is often referred to as one of the fathers of personality. He believed that one’s personality could not be determined from the support of science and rather, through thoroughly studying an individual. He defined personality as â€Å"the dynamic organization within an individual of those psychophysical systems that determine his unique adjustments to his environment† Allport was a trait theorist who believed that one’s personality was made up from different traits (i. . mental structures which initiate and guide reactions and thus ultimately accounts for the consistency in one’s behavior) and those traits were organized accordingly. To further support this, he said that those traits arise within a given situation e. g. if one has a trait of being aggressive, that trait will be suppressed until the need for it to be exposed to a situation due to a stimulus (e. g. during a quarrel). He rejected the behavioral (which he thought was too deep) and humanistic (which he thought wasn’t deep enough) approaches.He emphasized on the uniqueness of each individual and the importance of the present, as opposed to his/her history, for understanding their personality. From that statement alone, it is clear that Allport was optimistic towards human nature for he further on went to say that there are individual traits, i. e. a unique pattern of traits which are possessed by an individual, and common traits, i. e. traits which are used to describe a group of individuals. One can clearly see that Allport was for human nature and uniqueness and appreciated that each individual had their own pattern of traits which could not be exactly the same as anyone else.He also went on to say that individuals are motivated by present motives and not passed motives and called this concept, t he Functional Autonomy. Major concepts of Gordon Allport Gordon Allport deduced that there are different types of traits being individual traits and common traits. As mentioned earlier, individual traits are those traits which are possessed by a certain individual and common traits are those traits which are shared by several individuals. Allport believed that in order for a personality theorist to succeed in studying an individual, they (the theorist) should focus on the individual traits and not the common traits. Those individual traits are actually a cluster of traits and not just one trait. For example, a pattern of traits which I possess are the humanitarian trait, talkative trait, friendliness trait and many more. This pattern is unique to me for it is rare for any other individual to possess it. Gordon Allport believed in using the idiographic method of research and not the nomothetic method of research because, with an idiographic method, a theorist or analyst uses a single case through intensively studying an individual whereas with a nomothetic method, one studies a group of individuals and deduces an average (i. . traits/ personality) for that group. Allport then went on to identify three types of individual traits (which he later called personal disposition). These were cardinal, central and secondary dispositions/traits. i. Cardinal Trait This trait is the one which dominates an individual and it shapes an individual’s behavior and becomes the dominating theme within a person. An example would be of Mother Theresa, the dominant theme which ran throughout her life was a humanistic theme. It is rare for most people to lack a single theme that shapes their lives. ii. Central traitsThese traits are general characteristics which are found in some degree in every person. These are the basic building blocks that shape up most of our behavior although they are not as dominant as cardinal traits. An example would be a trait of honesty. iii. Seconda ry traits Secondary traits are similar to habits or attitudes but are still more general than either. They must be included in order to provide a complete picture of human complexity. An example would be the types of clothes or food that an individual prefers. Aspects of Gordon Allport’s theory that I liked â€Å"The same fire that softens the butter hardens the egg†.That statement caught my attention when I read it and I went back to read the concept that was supported by it over and over again until I really agreed with it. The concept which supported that saying was Gordon’s concept of trait were he says that since no two people possess the same pattern of traits and that traits respond to an environmental situation (i. e. they are not always present until the need for them arises), if a single stimulus was to be administered to two different people, they would reacted differently to that stimulus. I conquer with this concept for this always happens to me.My best friend and I respond differently to stimuli. For example, I once made her buy my favourite ice-cream (because she didn’t know which one to buy) and she ABSOLUTELY hated it! This goes to show that Allport did in fact appreciate the fact that individuals are different, thus you cannot say that people who had horrible childhoods will turn out as X, Y and Z. I also favoured the â€Å"Letters from Jenny Concept† were Allport believes that one of the best methods to use in order to study an individual is to use personal documents such as diaries, autobiographies and letters.I also conquer with this for most females always write down their feelings through diaries. This has been told to us that it helps us relieve the pain or the stress and if a psychologist was to use one’s diary to determine the traits which that person possesses. There is a consistency which can be picked from a person’s daily entrants that are within their diary. Aspects of Gordon Allpo rt’s theory which I did not like Within Allport’s theory, there is a part whereby he talks about a healthy mature adult and an unhealthy (neurotic) adult.The difference between a healthy and a neurotic person is that is that the motives of an unhealthy person lie in the past whereas the motives of a healthy person lie in the future. I agree with that statement but I did not conquered with him where he mentions that one can swinging back and forth from being an unhealthy to healthy person and back to an unhealthy person (it’s a cycle). According to him, the characteristics of a healthy person are similar to those who have self-actualized (through Abraham Maslow’s theory of motivation) and Maslow states that in order for one to self-actualize, they need to go through a series of stages.So, the question here is that can a man go through important steps which help him build him up then instantly dilapidate and return back to an unhealthy state? Concepts that I would use in my personal theory For my personal theory, I would definitely use the Allport’s concept of trait (whereby he mentions that a stimulus is reacted differently to different people) because it is a concept which is very practical and one goes through it on a daily.Secondly, I would use his components of personality statement whereby he states that personality is constantly (Dynamic Organization) changing. This is evident for I believe that one’s personality cannot be determined whilst they are within their first five years (unlike Sigmund Freud) because that individual is going to go through many trials and tribulations which will influence the person to ensure that they do not step into the same river again thus, they will change to a certain degree to ensure that they do not go through that again.For example, if a naive 17 year old girl has a trait of promiscuity and during her prime time, she gets raped by someone who is totally unexpected two weeks befor e her BGSE exams, she WILL change her ways of living to ensure that she never has to go through that ordeal again. Personal Critique I believed that this theory is researchable qualitatively because it stresses on how one cannot use nomothetic methods of research and should instead, use the idiographic method of research because it involves an intense study for a single case.There are a lot of cases whereby one can do their own primary research to determine whether Allport’s guidelines are in line. Also, there is a lot of secondary data which is available online and even at the library which deal with Allport’s theory. However, there are a lot of people who have criticized Allport’s work by saying that it is impossible for one to ignore the fact that scientific research needs to be done in order for one’s personality to be analyzed and assessed.This leaves a lot of field to do further investigations for someone who is interested in finding out whether All port’s work is feasible by testing his concepts and also taking into consideration everything that the critics have said and ultimately, determining their one findings. I also believe that this theory is of clinical utility because as the saying goes, â€Å"your past does not determine you future†.There are patients who are not naturally expressive of how their past was shaped up (maybe because they may be too embarrassed to voice it out) thus, a clinical psychologist could use any personal documents of the patient to try and determine problems which cannot be voiced out. Also, a clinical psychologist will be able to understand the pattern of traits that their patient has by probing on the matter of knowing what their motives are and ultimately, determine whether they are a healthy adult who is future driven and doesn’t base his/her motives on the past (as of an unhealthy person).However, this theory will not ensure consistence because if three clinical psycholo gists were to analyze one patient, each of them will have a different analysis because they will all have their own opinions thus, they might not all agree on whether the individual is a healthy adult or not. This theory is highly applicable within Botswana’s culture for Batswana are receptive people who are looking for ways in which they can better their futures. Therefore, the healthy and unhealthy concept would work greatly within our land.As a matter of a fact, the theory as a whole would experience high and positive agglutination within Botswana. In order for one to understand the nature of Botswana’s culture, one has to look at it from the following point of view. The culture of Botswana may be looked in two aspects. The older generation practices enculturation* whereby they stand strong on the Tswana morals and beliefs and practice them on a regular, for example, the patlo, kgotla meetings & letlhafula events. The younger generation practices acculturation* whereby they are receptive towards other cultures and eventually practice them for example, following he pop culture of piercing on every part of one’s body and wearing baggy (men and lesbians) and skimpy clothes (females and gays) and the culture of food (Western, Oriental, Italian and Vegetarian). If Allport’s theory was to be practiced within Botswana, it would have to be amongst the receptive group of Batswana who are willing and able to share their future goals (i. e. motives) and allow a psychologist to take a look at their personal documents and this is likely to be the younger generation.This theory is unique in its own way for it truly emphasizes on not using scientific methods when analyzing ones personality thus most theories are not like it. However, since Allport was a trait theorist, it can be noted that he wasn’t the only trait theorist. Raymond Cattell and Hans Eysneck were also trait theorists who believed that one possesses a lot of traits. How ever, they used nomothetic methods of research thus, their beliefs were not the same as Allport’s theory. Allport’s theory does not emphasize on the development of personality at the expense of another.He focuses on personality as a whole and gives a holistic view of it. Since he did not conduct nomothetic research or scientific research, he could not use the backing of those research methods to determine whether when one aspect grows, another suffers on its account. Gordon Allport was truly a man who stood by his word no matter who criticized his work and he backed his concepts with relevant research that even a lame man would understand. He is one of my favorite personality theorists and I believe that his theory is applicable to my life.

Multi Agency Working - 3080 Words

Multi agency working Multi agency working is an effective way of supporting children and families with additional needs. It brings together practitioners and professionals from different sectors to provide an integrated way of working to support children, young people and families. The Children and Young Peoples Board in Birmingham comprises of different partner agencies and organisations that each have a duty to cooperate under the Children’s Act 2004 in strategic planning, service developments and consideration of emerging issues around children and young people. Partner agencies include: ââ€" ª Birmingham Children’s Safeguarding Board ââ€" ª Education Representatives ââ€" ª Birmingham City Council Representatives ââ€" ª NHS West†¦show more content†¦Getting each practitioner to agree on the right course of action to take whilst all having different budgets creates another problem. Staffing can be considered a barrier to multi agency working because of recruitment problems, finding the right professionals dedicated and committed to the aims and outcomes and finding someone with enough understanding about multi agencies could be difficult. Hanging over these barriers is the subject of time. While these problems are occurring, and with insufficient time allocated to multi agency working activities, it could be likely that decisions are rushed or certain aims and outcomes not met. †¢ Relationship and roles Issues concerning working relationships between professionals could be damaging to the multi agency working process. Professionals should be committed and develop mutual respect and trusting relationship with participants involved. Also the lack of clarity over roles and res ponsibilities could lead to a lack of leadership. Without leadership and someone to oversee and reason problems such as who to report to and a lack of support may arise. 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