Special Services Department At The Grove Intermediate...

I again observed children in the special services department at the Coulter Grove Intermediate School building in Maryville, Tennessee. Though this department covers a wide variety of grades, I concentrated my attention on the second to fifth graders. These children were in the same room, with another special services classroom across the hall. My observation hours occurred between the hours of 12:00 PM and 2 PM. I focused a session and a half (or three hours) on observation of the social and emotional domain in child development. While the special services department does contain children with special needs (therefore, those who have not developed to their fullest capacity), it also features neurotypical children who work as â€Å"peer buddies† and are developing normally. The gender divide among the children was around even, although there was a definite race divide, with most children being white. One child out of all the children was black. As a result of the department be ing focused on special needs children, there were many more teachers than there is in a typical classroom, with the majority of these teachers having a calm approach to leading the children, although making sure to be very firm in their directions. The classroom differed from a â€Å"typical† classroom, with a couch on one side of the room and space to sit down on the floor and work. There was also a special area dedicated to children to have time to â€Å"cool down† and a bathroom attached to the classroom. While IShow MoreRelatedA Closer Look at Learning Strategies, L2 Proficiency, and Gender14689 Words   |  59 Pagesobtained at http://www.jstor.org/action/showPublisher?publisherCode=tesol. Each copy of any part of a JSTOR transmission must contain the same copyright notice that appears on the screen or printed page of such transmission. 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Short Biography William Shakespeare Free Essays

William Shakespeare was born in Stratford-on-Avon on April 26, 1564, to a farmer named John Shakespeare. No one knows the exact date he was born, but church records show that he was baptized on April 26. Shakespeare had seven brothers and sisters. We will write a custom essay sample on Short Biography William Shakespeare or any similar topic only for you Order Now Everyone assumes he attended the grammar school in Stratford. Shakespeare didn’t attend a university but at the age of 18, he married Anne Hathaway. Six months after their marriage they had their first daughter, Susanna, and in 1585 they had twins, Hamnet and Judith. He is considered the world’s greatest dramatist. He wrote 38 plays and 154 sonnets. William Shakespeare was an actor, a playwright, and a poet. William Shakespeare first started his career in the theatre. During the year 1594 Shakespeare career took a turning point, he joined The Lord Chamberlain’s Company (formerly known as ‘Lord Strange’s Men’). The Lord Chamberlain’s Company was a theatrical company that Shakespeare was with for most of his professional career. He was known to play many roles, it’s also assumed that he played small roles in his own plays, including Hamlet (as Hamlet father). His first biographer, Nicholas Rowe, referred to him as â€Å"the ghost of his own Hamlet†. Even Though William Shakespeare reputation is based on his plays, he actually got famous first as a poet. His first publication was Venus and Adonis in 1593. It was dedicated to 18 years old Henry Wriothesley, the third Earl of Southampton. The dedication received patronage, after receiving it Shakespeare dedicated his next dramatic poem, Lucrece, to the young lord as well.Today Shakespeare is known as the greatest playwright. By 1596 Shakespeare was very successful as a playwright. At this time Shakespeare was already a well-established actor with a great reputation. His plays were attracting a lot of interest, he had theaters fullback in the 16th century. It’s impossible to know the exact date that Shakespeare started writing Hamlet, but he finished it in 1601. Hamlet is the most widely performed play, its estimated that it’s being performed every minute of every day somewhere around the world. Its Shakespeare’s longest play at 4,042 lines, its said that the character Hamlet has about 1530 lines, which is the most of any character that Shakespeare made. Hamlet is considered a tragedy/revenge tragedy. It was written in London, England and first published in 1603 in a pirated quarto edition titled The Tragicall Historie of Hamlet and then it was published again in 1604 in a superior quarto edition. In the play, Hamlet feels a responsibility to avenge his father’s murder. Claudius, who is Hamlet uncle, is the main suspect for Hamlet’s father murder but since Claudius became the king after marrying Hamlet’s mother, Claudius is very protected. Making it very difficult for Hamlet to find the truth about his father murder. After becoming depressed and summoned home to attend his father’s funeral, he is shocked to hear that his mother Gertrude is already remarried. Hamlet’s father then comes to him as a ghost and tells him he wants him to avenge his death. The Ghost triangular relationship between Hamlet, Gertrude and Claudius is very much strong and makes the whole play.As we know the Ghost has come to Hamlet as â€Å"Hamlet’s father†. In the starting of the play when Hamlet is introduce to this ghost he is very wary and doesn’t trust anything he says. â€Å"GHOST: My hour is almost come. When I to sulfurous and tormenting flames. Must render up myself. HAMLET: Alas, poor ghost! GHOST: Pity me not, but lend thy serious hearing. To what I shall unfold. HAMLET: Speak. I am bound to hear. GHOST: So art thou to revenge when thou shalt hear. HAMLET: What? GHOST: I am thy father’s spirit† (Act 1 Scene 5). Some literary critics would say Hamlet relationship with this ghost is just a pigment of his imagination but regardless young Hamlet just lost a person who meant a great amount to him. His mother Gertrude, keeps telling him to move on, â€Å"GERTRUDE: Good Hamlet, cast thy nighted color off, And let thine eye look like a friend on Denmark. Do not forever with thy vailà ¨d lids. Seek for thy noble father in the dust. Thou know’st ’tis common. All that lives must die, Passing through nature to eternity. HAMLET: Ay, madam, it is common. GERTRUDE: If it be, Why seems it so particular with thee? HAMLET: â€Å"Seems,† madam? Nay, it is. I know not â€Å"seems.† ‘Tis not alone my inky cloak, good mother, Nor customary suits of solemn black, Nor windy suspiration of forced breath, No, nor the fruitful river in the eye, Nor the dejected ‘havior of the visage, Together with all forms, moods, shapes of grief, That can denote me truly. These indeed â€Å"seem,† For they are actions that a man might play. But I have that within which passeth show, These but the trappings and the suits of woe.† (Act 1 Scene 1). This is a conversation Hamlet and his mother had before he met the ghost, he didn’t want his mother to just tell him to stop moping about the death of his father. In fact, as the play goes along he asks his mother why isn’t she moping around. In the play, Hamlet mentions, several times on different occasions that his mother committed a sin by marrying his uncle. He has a very deep angry towards his mother for doing it and he mentioned to her that he didn’t want her to be his mother. Hamlet angry towards his mother wasn’t created by the ghost, the ghost tells Hamlet to respect his mother at some point of the play but it doesn’t stop the ghost from igniting Hamlets angry. The ghost, or better known as Hamlet father, also mentions Gertrude sins. â€Å"GHOST: Ay, that incestuous, that adulterate beast, With witchcraft of his wit, with traitorous gifts—O wicked wit and gifts, that have the power. So to seduce!—won to his shameful lust. The will of my most seeming-virtuous queen. O Hamlet, what a falling off was there! From me, whose love was of that dignity. That it went hand in hand even with the vow I made to her in marriage, and to decline Upon a wretch whose natural gifts were poor To those of mine. But virtue, as it never will be moved, Though lewdness court it in a shape of heaven,So lust, though to a radiant angel linked, Will sate itself in a celestial bed And prey on garbage.† ( Act 1 Scene 5). Hamlet’s relationship with the ghost was created by the angry he felt towards Gertrude and Claudius, before the ghost mentioned ‘murder’ Hamlet knew something was up not only about his mother marrying her dead husband’s brother but also the fact that Claudius took the crown from him.The ghost didn’t really have a relationship with Gertrude and Claudius. In fact, the only people who seem to see or conversate with the ghost is Hamlet. The ghost relationship with Gertrude is merely just the betray Hamlet father feels towards her. The ghost doesn’t ask Hamlet to avenge his mother, the ghost actually tells hamlet to let God deal with her. â€Å"GHOST: Let not the royal bed of Denmark be A couch for luxury and damnà ¨d incest. But howsoever thou pursuest this act, Taint not thy mind, nor let thy soul contrive Against thy mother aught. Leave her to heaven And to those thorns that in her bosom lodge To prick and sting her. † Hamlet’s father wasn’t really focused on his wife. His angry was more for his brother, the one that seduced his wife, poisoned him and took his crown. Claudius gained Gertrude trust, where she would go to him about a problem rather than anybody else, for example when Hamlet kills Polonius, Gertrude confided in Claudius. She is also always defending him, some would say she loved Claudius more than she loved her own son. In act 3 scene 3, Shakespeare introduced a play within Hamlet, Claudius who was on the sidelines watching the play begun to feel remorse for killing his brother. This gave Hamlet confirmation that the ghost was telling the truth about his murder, and also the opportunity to kill Claudius. â€Å"CLAUDIUS: Thanks, dear my lord. Oh, my offense is rank. It smells to heaven. It hath the primal eldest curse upon ‘t, A brother’s murder. Pray, can I not. Though inclination be as sharp as will, My stronger guilt defeats my strong intent, And, like a man to double business bound, I stand in pause where I shall first begin, And both neglect. What if this cursà ¨d hand. Were thicker than itself with brother’s blood? Is there not rain enough in the sweet heavens, To wash it white as snow? Whereto serves mercy But to confront the visage of offence? And what’s in prayer but this twofold force, To be forestallà ¨d ere we come to fall Or pardoned being down? Then I’ll look up. My fault is past. But oh, what form of prayer Can serve my turn, â€Å"Forgive me my foul murder†? (Act 3 Scene 3). This scene made Hamlet’s anger towards Claudius grow and his relationship with the ghost strong. Claudius has no clue that Hamlet knows about his sins, and although Claudius can’t physically see the ghost, as he’s praying he can somehow feel the ghost presences. The ghost somehow creates the main conflicts within the play without really being in the play. In conclusion, Shakespeare, the greatest playwright of all time, has left us with many mysteries in Hamlet. But one thing that we all know is that, if there wasn’t a ghost the play would have no meaning. The ghost came back to the kingdom to ask Hamlet to avenge his murder, and because of this, it creates the main points of the play. In some opinion, Hamlet’s madness was caused by the ghost. Some think Hamlet’s madness was caused by the betrayal he felt towards his mother and uncle. Shakespeare has given us a play that leaves us wondering and looking for answers. How to cite Short Biography William Shakespeare, Papers

Service Operations of a Restaurant Chain-Free-Sample for Students

Question: Critically evaluate the service management strategies of a fine dining restaurant in the form of an academic report. To complete the task, you will be required to apply your theoretical knowledge to a hypothetical restaurant in the Sydney citys central business district. Answer: Introduction: The report is prepared for reviewing the current state of management strategies and service operations of a restaurant chain Al Dente Primo Restorante in Australia. This particular restaurant operates in five of its city based outlets and with the evolving needs of customers, they are facing some challenges in its service design. It is ascertained from the case study that restaurant provides immaculate service to its targeted customers and has a monthly rotating menu. Due to increased competition in restaurant business in Australia, the management is concerned about service quality, as they perceive that the quality standard id deteriorating compared to other players in the market (Dehury Sahoo, 2016). In this report, service quality dimension of flagship restaurant is evaluated along with the analysis of existing management strategies. Report also incorporates discussion on recommendation on new service management strategies for Al Dente for improving standards of service quality. Discussion: Evaluation of key service dimensions: It is essential for organization to understand the perception of their quality of services that are being delivered and the way they are evaluated by customers. Service quality dimensions demonstrated at the flagship restaurant is evaluated by the application of service quality model that explores the case and effect relationship between variables involved in service. The gap in the management of service quality of restaurant is SERVQUAL model that deals with the identification of five dimensions such as reliability, tangibles, responsiveness, assurance and empathy (Berry et al., 1985). Reliability- This particular dimension deals with the ability of restaurant to deliver the promised services accurately and dependably. Feedback provided from customers is the illustration of the fact that quality of foods served is average and is not worthy of the price charged from customers (Arvola Holmlid, 2016). Moreover, management expects a high rate of table turnover but the dining facilities lacks in terms of limited seats available that make customers visiting to wait for loner time. Therefore, the service offered Al Dente is not reliable as evaluated from customer feedback. Tangibles- The tangibles of restaurant service are related to physical facilities, appearance of personnel and equipment. Analysis of customer feedback from depicts that employees are arrogant at the greet table service. Staffs serving foods to customers could barely speak English and they are not attentive. Waiters serving food were not acquainted with the knowhow of serving customers. While only few customers highly recommended restaurant service by point staffs to be amazingly attentive. Feedback from some senior employees doubted recruitment system of organization as it lacks in employing right people with the right fit for job. Persons not having experience in customer services are hired and these results in poor tangibles of restaurant business (Dabholkar, 2015). Moreover, the infrastructural facilities of restaurant and can accommodate only sixty people in one particular time. Responsiveness- It is about willingness of service providers to provide customers with prompt service and help when they require by properly assisting them. Waiters and ground staffs of Al Dente are not responsiveness as evaluated from employees and customer feedback. Lack of communication between the evening team and day managers left customers annoyed. This disappointed the customers because of lack of coordination made them unclear about the pre paid and the amount to be paid by customers (Teo, 2017). This made employees appear unresponsiveness to customers. On other hand, one feedback by particular customers viewed that staffs were amazingly attentive and they took efforts to meticulously explain every items presented on the dish. Employees provided feedback that staffs did not have experience in creating guest experience as the empowerment and trust policy of management did not provide guidance on creating such experience (Grenha et al., 2017). Assurance- This particular dimension deals with the courtesy and knowledge of employees so that they are capable of inspiring confidence and trust among employees. Al Dente entrusts customers with immaculate service, but with increasing competitors in the restaurant industry this particular service standard is perceived to be slipping. Feedback from employees suggests that there exist some personality conflicts between Evening manger and day managers that leads to lack of inspiration and trust among employees. Gap between employees acts as barriers in getting suitable suggestions from the management of restaurant (Calabretta et al., 2016). Empathy- Empathy is about understanding and providing service to customers individually. Caring for customers and giving them, adequate attention on individual basis is the empathy dimension of service quality model. Al Dente lacks in this particular dimension and the reason is attributable to existing flaws in the recruitment and training and employee development system. There exist apparent difference between expected delivery on art of each employees and training provides and resources available. Creativity and motivation of employees is limited by the prevalence of bureaucracy in restaurant (Fargnoli et al. 2014). Analysis and identification of existing service management strategies: The existing service management strategies of Al Dente can be analyzed and identified by the application of the concept of fish bone analysis that helps in establishing cause an effect relationship. Fish bone analysis is a tool for analyzing the process of business and its effectiveness (Dehury Sahoo, 2016). Several factors in the service process of restaurant might be related to cause and effect. The inside picture of particular issue faced by restaurant is revealed using fish bone analysis. All the factors that lead to poor performance of restaurant are considered. Referring to the given case study, fish bone analysis is done for the potential situation such as complaints of customers. Fish bone analysis of issues faced by restaurant: (Source: Created by author) The major problems faced by Al Dente is associated with its service and quality standard. Fish bone analysis is employed for ascertaining the factors that are making restaurant inefficient in serving quality food to their customers. It has been analyzed from the case study that the operation process of restaurant is quite inefficient in terms of food served and service given by waiters (Grant et al., 2016). The evaluation of the service standard of restaurant is done into categories such as personnel, food quality, poor facilities, equipment, procedures and others. Poor infrastructural facilities- The restaurant is opened only for two meal periods and can accommodate only sixty persons at a time. This means that if more than sixty customers visit at a time, they need to wait for until one table service is completed. Customer feedback provided that, they had to wait for an hour for getting a table and waiting list was the most annoying factors among the customers. It is essential for restaurant to enhance their infrastructure to ensure high rate of table turnover at a given point of time (Lert et al., 2015). Procedures- The procedures are poorly executed that leads to increased waiting time for customers and late arrival of food on table. Poor execution of the procedures is attributable to the factors such as lack of specification, higher cost and faulty ordering system. Hiring system of employees is doubtful, as there is a difference between training and resources provided to employees and managers expectation from such staff members (Radnor Bateman, 2016). Therefore, there is fault in the recruitment process of restaurant. Recruitment system of restaurant should be revised and coordination among staffs should be promoted by eliminating existing conflicts. Personnel- The quality of service delivered by restaurant is completely dependent upon employees and personnel of restaurant. Employees do not behave in professional way and lack experience in customer service (Haddad et al., 2014). Staffs are enthusiastic and friendly but they are not efficient. It has been found from the feedback provided by customers that staffs were not able to deliver service as expected by them and employees feedback depicted that ground staffs pain when confronted and cannot answer properly when customers asked something different. Moreover, there exist personality conflict between evening team manager and day manager. There is a lack of employee orientation and relationship between employees (Magsanoc, 2016). Equipment- Inefficient table service due to unavailability of space and poor maintenance of service areas (Eggert et al., 2014). Moreover, management of restaurant is not able to acquire and maintain proper equipment. It has been found that restaurant lacks technical support and there is lack of facilities for managing of the available equipment. Food quality- The quality of food served by restaurant often receives complains in terms of oily and dry foods served. Moreover, price charged for the foods served to customers is not worthy with majority of customers mentioning the same point. It is perceived by customers that foods are overpriced with the flavors ranked on average. Customers experienced bad service regarding adding wrong foods and forgetting of placing orders (Elmualim Gilder, 2014). Others- Other problems that have been outlined in the case study is associated with arrogant behavior of ground staffs with the customers and lack of communication among different staff members. Management is not supportive enough to make ground staffs comfortable and they are made to work long hours and are paid below average. All these factors make staffs lose their motivation and enthusiastic about work. Recommendation of new service management strategies: For making improvement in customer service and experience, Al Dente is required to modify their existing service strategies or they should develop their strategies of managing their services. Various ways can be used by restaurant to develop new strategies. In the current scenario, restaurant is facing challenge in terms of maintaining their service quality and the poor feedback from customers regarding the quality of food and behavior of employees. Al Dente is required to measure and monitor the customer service and this would incorporate feedback from customers by identification of service gaps. Employees play a very crucial role in delivering service to employees and staffs of Al Dente are Al Dente not motivated enough and lacks experience (Radnor Bateman, 2016). Therefore, appropriate strategies should be taken for motivating and managing service providers. Effectiveness communication should be established among ground staffs and middle level managers and between other teams. Some of the strategies that can be used by organization for establishment of communication are conducting annual meetings, briefing by managers, video conferences, company newsletter, informal and regular discussion with the leaders. Employees should be involved in performance management. This would enable them to participate in the decision making process. Levels of employee discretion should be properly enabled and defined. There are three types of employee discretion that can be used by organization such as routine discretion, creative discretion and deviant discretion. Empowerment and discretion comes with many benefits such as it will assist employees in providing autonomy n their daily task, increasing confidence, self esteem and promoting a culture of management support. Mechanical organizational structure should be used in traditional teams for increasing efficiency (Gronroos, 2016). Employees should focus on dimensions of their core job by using motivational approach for servicing role design. Other strategy that can be used by Al Dente is the proposing the establishment of service quality and customer satisfaction relationship. This would comprise of proposition of two relationships. Customer satisfaction in hospitality industry is affected by service quality. One of the key operational variable of satisfying is customer service (Reason et al., 2015). Overall perception of service of organization is service quality. Therefore, organization should formulate the above strategies for improving the standard of service quality and increase satisfaction of customers. Conclusion: From the analysis of the given case of hypothetical company, Al Dente, it can be inferred that operations of service and strategies adopted by management is not appropriate for increasing customer satisfactions. Application of service quality model on the operations of restaurant business depicts that the service is not reliable enough and they lack adequate infrastructural facilities. Poor service quality is attributable to many factors associated with the management strategies such as recruitment process and empowerment program of employees. Employees feedback provides with inexperienced ground floor staffs and customers complained about poor quality of foods and higher price. The developed strategies for establishment of relationship between customer satisfaction relationship and service quality will help in addressing the challenges that are faced by organization in the current scenario. Another strategy appointed concerns improvement in empowerment program, adoption of mechanica l organizational structure and employee discretion. This would help overcoming the challenges faced by restaurant in service delivery. References list: Arvola, M., Holmlid, S. (2016, May). Service design ways to value-in-use. In Service Design Geographies. Proceedings of the ServDes. 2016 Conference (No. 125, pp. 530-536). Linkping University Electronic Press. Berry, L. L., Parasuraman, A., Zeithmal, A. (1985). A Conceptual Model Of Service Quality and Its Implications for Future Research. Journal Of Marketing, 49, 41- 50 Bihamta, H., Jayashree, S., Rezaei, S., Okumus, F., Rahimi, R. (2017). Dual pillars of hotel restaurant food quality satisfaction and brand loyalty. British Food Journal, 119(12), 2597-2609. Calabretta, G., De Lille, C., Beck, C., Tanghe, J. (2016, May). Service Design for Effective Servitization and New Service Implementation. In Service Design Geographies. Proceedings of the ServDes. 2016 Conference (No. 125, pp. 91-104). Linkping University Electronic Press. Dabholkar, P. A. (2015). How to improve perceived service quality by increasing customer participation. InProceedings of the 1990 academy of marketing science (AMS) annual conference(pp. 483-487). Springer, Cham. Dehury, C. K., Sahoo, P. K. (2016). Design and implementation of a novel service management framework for IoT devices in cloud. Journal of Systems and Software, 119, 149-161. Eggert, A., Hogreve, J., Ulaga, W., Muenkhoff, E. (2014). Revenue and profit implications of industrial service strategies. Journal of Service Research, 17(1), 23-39. Elmualim, A., Gilder, J. (2014). BIM: innovation in design management, influence and challenges of implementation. Architectural Engineering and design management, 10(3-4), 183-199 Fargnoli, M., De Minicis, M., Tronci, M. (2014). Design Management for Sustainability: An integrated approach for the development of sustainable products. Journal of Engineering and Technology Management, 34, 29-45. Grant, E. H. C., Muths, E. L., Katz, R. A., Canessa, S., Adams, M. J., Ballard, J. R., ... Harris, M. C. (2016). Salamander chytrid fungus (Batrachochytrium salamandrivorans) in the United StatesDeveloping research, monitoring, and management strategies (No. 2015-1233). US Geological Survey. Grenha Teixeira, J., Patrcio, L., Huang, K. H., Fisk, R. P., Nbrega, L., Constantine, L. (2017). The MINDS method: Integrating management and interaction design perspectives for service design. Journal of Service Research, 20(3), 240-258. Gronroos, C. (2016). Service Management and Marketing: Managing the Service Profit Logic. John Wiley Sons. Haddad, P. M., Brain, C., Scott, J. (2014). Nonadherence with antipsychotic medication in schizophrenia: challenges and management strategies. Patient Related Outcome Measures, 5, 43 Lert Jr, J. G., Brouhard, J., Bam, A. R. (2015). U.S. Patent No. 9,064,359. Washington, DC: U.S. Patent and Trademark Office. Magsanoc, M. (2016). BENCHMARKING SERVICE QUALITY AMONG QUICK-SERVICE RESTAURANTS TOWARDS SERVICE INNOVATION (Doctoral dissertation, University of Santo Tomas Orel, F. D., Kara, A. (2014). Supermarket self-checkout service quality, customer satisfaction, and loyalty: Empirical evidence from an emerging market.Journal of Retailing and Consumer Services,21(2), 118-129. Radnor, Z., Bateman, N. (2016). Debate: The development of a new disciplinepublic service operations management. Public Money Management, 36(4), 246-248. Reason, B., Lvlie, L., Flu, M. B. (2015). Service design for business: A practical guide to optimizing the customer experience. John Wiley Sons. Teo, T. H. (2017). A Very Short Capstone Project Design Management and Design Tactics. GSTF Journal on Education (JEd), 4(2).