The Demise of Great Arguent Essay Topics

The Demise of Great Arguent Essay Topics In order to discover an impressive argumentative essay topic you should have acquainted with elements of the subject issue. It is essential to opt for a great topic to be able to compose a fantastic paper. Argumentative essay topics are so important since they are debatableand it's essential to at all times be critically considering the world around us. The key to pick a fantastic topic for an argumentative essay is to select a subject where there's a lot of debates on topics or stances. You are able to also restate the ideas you have discussed in the body paragraphs in order to make your point valid. The very first step is to learn the topic you want to write about. If you select the wrong subject, you might get stuck with your writing and have a tough time moving forward. If you don't have an urge to waste time on choosing the best topic and writing the entire argumentative essay from scratch, don't forget you've a loyal group of professionals by your side. The best method to be sure you're handling the right topic is to create the topic part of your thesis statement. At exactly the same time, you should make an effort not to persuade the reader into a particular opinion or side. Don't neglect to bring a strong hook at the beginning (introduction paragraph) and wind up with an impressive conclusion to earn the reader want to go over the interesting persuasive essay topics of your selection. Prior exposure or knowledge about a specific subject provides better hindsight which may bring superior arguments on the issue. A conclusion is, undoubtedly, the most significant portion of the argumentative essay because you can either support the very good impression or destroy it entirely. When you have the topic, answer the question and after that support your answer with three or more explanations for why you believe it. When you are requested to decide on a great topic for your argument, start with something you're acquainted with. The Nuiances of Great Arguent Essay Topics Your essay ought to be well-written. Therefore, the topic ought to be debatable! It must be interesting, the topic must be essential and finally the topic must be informative. You will probably locate a different and fantastic topic you will love to write about. Writing a college argumentative research paper isn't as simple as it might seem at first. Argumentative research paper topics are a grea t deal a lot easier to find than to produce. Advertising and the media are now nearly inseparable from society for a whole. To begin with, local newspaper papers are sometimes a fantastic place to discover interesting argumentative essay topics. The very first step is where a significant number of students become stuck. Does a great lawyer has an effect on the results of a murder trial in the usa. The teacher might need to provide models or instruction on developing a bibliography or works cited. Typically, the teachers or professors assign the topics by themselves. The Lost Secret of Great Arguent Essay Topics What's the Iron Lady's role on earth history. The Great Gatsby is a novel that depicts the use of Gatsby among an isolationist that's forced into an ambiguous part in society. You may observe a list of 25 topics you can select from the one which best fits your assignment. You don't need to find super technical with legal argumentative essays, but be certain to do your homework on what the present laws about your preferred topic actually say. You may observe that the process is practically always the exact same. What happens is you will find a lot of sites which provide services claiming to be ideal in assisting you to create essays according to a specific structure or formula. You may use a variety of examples which can be found on the net at no cost. Inspiration to make your own advertising or media argumentative essay topics isn't tough to discover. Research the subsequent topics and determine which one could best suit your requirements. Even if you're a specialist in a particular field, don't be afraid to use and cite external sources. The trick is to locate a fantastic topic to write about.

Tools for Analyzing Dimensions of Language and Persuasive...

Introduction Politicians frequently receive negative publicity at the hand of their own use of language. Their uses of words as they relate to persuasion typically fall within one of the three dimensions of language functional, semantic or thematic. Often their persuasive language can be found to closely resemble any of these three categories simultaneously. There are many tools for analyzing persuasive symbols, many of which should be utilized when analyzing great communicators such as President Ronald Reagan. In response to the Space Shuttle Challenger explosion on January 28th, 1986 where seven brave American’s gave their life. President Ronald Reagan made history with his famous speech, which didn’t only serve to address the great tragedy but served as a focal point of comfort for the grieving nation. He commemorated the seven heroes who had fallen that morning in route to outer space; he expressed gratitude to NASA for their past developments and encouraged further explo rations. Ronald Reagan was a great communicator, a charismatic persuader whose words delivered focus of the message through utilization of persuasive symbols. This paper aims not to be an all-inclusive guide for analyzing persuasive symbols but will sufficiently guide the reader to be a more perceptive of persuasive language. Tools for Analyzing Dimensions of Language and Persuasive Symbols First, a brief background in the three dimensions of language discussed throughout this paper. TheShow MoreRelatedLanguage of Advertising and Communication Via Advertising16638 Words   |  67 PagesLanguage of Advertising and Communication via Advertising Contents Introduction 3 Chapter 1. Concept of advertising as an act of communication 7 1.1. Definition of Advertising 7 1.2. Communication and Advertising 8 1.3. Functions of Advertising 12 1.4. Image Advertising 14 1.5. Advertising Text and Slogan 15 1.6. Conclusion 16 Chapter 2. Language of advertising 18 2.1. 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In dialectic terms, effective groups balance task dimensions with a. conformity dimensions. b. cohesion dimensions. c. structure dimensions. d. closed dimensions. e. social dimensions. Answer: e. social dimensions. . The open system ? closed system group dialectic can be described as a. balancing a commitment to group norms and standardsRead MoreCellc South Africa - Marketing15638 Words   |  63 Pagesmarket segments and target your messages to the businesses or households most likely to respond. To help accomplish this, our Telecommunications consultants conduct a detailed market segmentation study focusing on trends in key market segments, analyzing forces of change, and identifying risk and success factors. Researchers have indicated that target marketing is the better use of the most valuable resources, i.e. time and money utilized to generate additional revenue. 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Families Language Barriers In Healthcare â€Myassignmenthelp.Com

Question: Discuss About The Families Language Barriers In Healthcare? Answer: Introducation With the increase in diversity of the nation and presence of culturally diverse group of patients, communicating in an effective manner has become a challenging task for health care professionals. Lack of awareness about patients belief, values, attitudes and behavior in specific cultural context further affects the communication process between staff-patients and has an impact on the quality of care. In such condition, it has become important to raise awareness about the importance of effective communication to deal with culturally diverse people (Betancourt et al., 2016). Hence, the information mentioned in power point is aimed to provide proper knowledge to all those people who will be new placed in health care service. It will enlighten them with the process needed to achieve cultural competency goal. Health care organizations are now working a lot to train their staffs in cultural competency and this has also become a priority due to the rise in health disparity in ethnic and racial groups. For instance, there is great difference in health outcome between the indigenous and non-indigenous Australians. This is mainly seen due to the shorter life expectancy, high rates of infant mortality, poor health and low level of education and employment in indigenous people compared to the rest of the population (Australians Together, 2017). To reduce the health disparities of indigenous Australians, there is a need to shift from standardized care and adapts culturally competent health care model. Hence, culturally competency and effective communication is also necessary to provide equal access to health care and positive experiences to disadvantaged group. The power point has given information related to the approach needed to improve communication process while dealing with culturally diverse group of people. The rationale behind giving this knowledge to newly placed staff is that language and communication barrier significantly affects the patients quality of health care received by these people. Language communication problems often lead to patient dissatisfaction, poor compliance to treatment and low quality of care (Flores 2014). To mitigate such negative experience for patients, increasing the culturally competency in care is considered important. The communication strategies to understanding the culture and non-verbal cues of different patients group is likely to enhance the quality and safety provisions in care. All efforts taken in the area of promoting culturally competent communication is likely to reduce racial and ethnic disparities in the receipt of care (Kohn-Wood Hooper, 2014). Cultural competence has been promoted extensively in recent years. With the correct information available to staffs regarding the importance of cultural competency and the strategies needed to improve culturally competent communication, conflicting situations can be avoided in health care. It will lead to lesser error and inconvenience for the health care staffs and experience of biasness in the delivery of care can be implemented. This is likely to increase the trust of patients with the health care system and better compliance with treatment regimen. This will eventually reduce the burden of the health care system (Renzaho et al., 2013). Reference Australians Together. (2017). [online] Australians Together. Available at: https://www.australianstogether.org.au/stories/detail/the-gap-indigenous-disadvantage-in-australia [Accessed 17 Sep. 2017]. Betancourt, J. R., Green, A. R., Carrillo, J. E., Owusu Ananeh-Firempong, I. I. (2016). Defining cultural competence: a practical framework for addressing racial/ethnic disparities in health and health care.Public health reports. Flores, G. (2014). Families facing language barriers in healthcare: when will policy catch up with the demographics and evidence?.The Journal of pediatrics,164(6), 1261-1264. Kohn-Wood, L., Hooper, L. (2014). Cultural competency, culturally tailored care, and the primary care setting: Possible solutions to reduce racial/ethnic disparities in mental health care.Journal of Mental Health Counseling,36(2), 173-188. Renzaho, A. M. N., Romios, P., Crock, C., Snderlund, A. L. (2013). The effectiveness of cultural competence programs in ethnic minority patient-centered health carea systematic review of the literature.International Journal for Quality in Health Care,25(3), 261-269.

What are Fan Behaviors towards Sports Officials at the Middle School Level

Abstract The objective of this project was to discuss fan behaviors towards sports officials at middle school level. In order to achieve this objective, qualitative research method was used to collect and to analyze data from different secondary sources. The results of the data analysis and literature review indicate that incidences of misbehavior among middle school students during sports events are on the rise.Advertising We will write a custom proposal sample on What are Fan Behaviors towards Sports Officials at the Middle School Level? specifically for you for only $16.05 $11/page Learn More In particular, most students tend to show disrespect to sports officials by harassing them verbally and physically. The main factors that influence students’ behavior during sports events include frustration, high expectation, crowd demographics, performance of sports officials, and socialization. In order to improve middle school students’ behavior towards sports officials, parents, and teachers should collaborate and help students to internalize the principles of good sportsmanship. Introduction A sports event refers to â€Å"any interscholastic or intramural athletic activity organized and sponsored by any learning institution, the community, or a business†. Sports events are important because they promote the development of students’ leadership skills and physical wellbeing. Furthermore, they help students to identify their talents in various games such as football and basketball. Consequently, most schools promote sportsmanship among their students. Sportsmanship refers to â€Å"the values of fair play, adherence to the rules of the game, respect for opponents, and acceptance of official and referee judgements†. All stakeholders in sports events are expected to internalize all the values associated with sportsmanship. However, most students at middle school level have failed to uphold the spirit of sp ortsmanship. This can be illustrated by the rising number of incidences in which middle school students harass sports officials during or after sports events. A sports official refers to a person who is responsible for enforcing the rules of a game or supervising participants during a sports event. Statement of the Problem In the last two decades, middle school students have increasingly exhibited high levels of cynicism and negativity towards their opponents and sports officials. Deviant behaviors such as verbal abuse and physical harassment have become the norm in most middle school sports events across the country. This trend is explained in part by the fact that students want their teams to win at all costs. However, considering winning as the most important element of interscholastic sports denies students the chance to develop desirable values such as respect for others, self-discipline and responsibility. Poor character development among middle school students has led to an i ncrease in the number of complaints by sports officials, especial, referees concerning various forms of harassment. Additionally, the number of referees and other sports officials who are resigning from their duties for fear of being harmed by students is on the rise.Advertising Looking for proposal on health medicine? Let's see if we can help you! Get your first paper with 15% OFF Learn More Undoubtedly, sports officials are very important since they determine the success of any sports event. The officials are tasked with the responsibility of making judgements within a very short time in order to regulate players’ actions. In this regard, sports officials are bound to make mistakes, especially, in games such as football that are rule-oriented. Nonetheless, sports officials do not deserve harassment from middle school fans due to the mistakes they make on the playfield. If more sports officials resign from their duties, the quality of sports in most schools wi ll significantly decline. It is against this backdrop that this paper seeks to shed light on the behavior of middle school students towards sports officials. Significance of the Project Previous studies have shown that the behavior of middle school students towards sports officials is deteriorating despite the efforts made by parents and teachers to promote good sportsmanship among students. Although the patterns of students’ behavior towards sports officials have been extensively documented, few studies have explained the causes of the observed students’ behaviors. Thus, this project contributes to the existing literature by identifying the behaviors of middle school students towards sports officials and the causes of such behaviors. Understanding students’ behavior towards sports officials has the following benefits. First, understanding the causes of poor sportsmanship among middle school students will help teachers and parents to develop appropriate strategi es to improve students’ behavior. Consequently, sports events will become a source of enjoyable entertainment and an opportunity to nurture the talents of students who intend to pursue careers in sports. Second, the participation of sports officials in sports events will improve if teachers are able to understand students’ behaviors and to take appropriate actions to improve sportsmanship among middle school students. This will boost the development of sports at middle school level. Review of Literature Organized sports events cannot take place without sports officials. However, sports officials’ dropout rate in various sports in the country is alarming. One of the major factors that contribute to the high dropout rate is player and fan abuse. According to Balch and Scott (2007, pp. 3-20), the personality of sports officials is similar to that of the normal population. However, middle school students tend to perceive sports officials as people with very differen t personalities.Advertising We will write a custom proposal sample on What are Fan Behaviors towards Sports Officials at the Middle School Level? specifically for you for only $16.05 $11/page Learn More Most middle school students believe that sports officials lack charisma and are excessively neurotic. This can be illustrated by the fact that any decision made by a referee in a game such as football upsets nearly half the players and viewers. The fans and players who are not able to handle their disappointments often attack referees physically or verbally. However, not every referee is able to handle wild fans and uncooperative players. This partly explains the increase in the rate of sports officials’ dropout in various games. A successful sports official must possess a unique kind of personality. The official has to be levelheaded, confident, and able to handle the pressure from fans. The decisions made in any game or sports event involves som e form of communication between the sports official and other participants such as coaches and fans. The decision of the official must be based on the interpretation of the rules that govern the sports event that is taking place. However, most contest decisions are followed with ridicule from middle school fans and coaches whose expectations about the outcome of the contest is often very high. According to Wolfson and Neave (2007, pp. 232-247), a good official should be able to ignore the negative feedback from the unsatisfied fans and stay focused on the game. Contrary to this perspective, most officials find it difficult to concentrate on officiating games such as football without worrying about being attacked by fans. Godsdon (2001, p. 89) opine that sports officials can reduce the possibility of being attacked by unruly students if they exercise values such as honesty and objectivity when officiating games. In this regard, sports officials should avoid communicating with fans th roughout a sports event in order to prevent any provocation from degenerating into a physical attack. Moreover, every school is expected to provide an administrator to control students during sports events. Crowds of fans that show enduring team involvement consist of both good and bad students. The students who lack good behavior tend to exhibit their character in terms of excessive complaints and confrontations, which are often channeled to sports officials or the opponent teams. Enduring team involvement is not the problem since the degree of association with a particular team does not vary significantly between dysfunctional and well-behaved fans (Kreager, 2007, pp. 705-724). Dysfunctional fans usually take advantage of forums such as radio talk shows and websites to attack sports officials through negative and abusive comments. Although fans are expected to question the decisions made by officials during a game, their actions often contravene the principles of good sportsmanshi p. Thus, most officials expect deviant behaviors such as excessive yelling from fans in nearly every game. Given that verbal attacks are expected in every game, what matters is how sports officials deal with them. According to Kellett and Shilbury (2007, pp. 209-229), the level of unruly behavior among fans vary with the type of game or sports event that is taking place.Advertising Looking for proposal on health medicine? Let's see if we can help you! Get your first paper with 15% OFF Learn More Middle school students are likely to misbehave in sports events such as basketball, baseball, and football because most of them hold these games in high esteem. In addition, the stakes are usually very high when a game such as football is being played since students often bet with their colleagues on the expected outcome of the game. This leads to the development of the win-at-all-costs attitude among students, which in turn causes misbehavior towards sports officials. The misbehavior of fans in middle schools and other levels of learning have led to adoption of laws that protect sports officials in some states in the United States. The laws often protect registered sports officials from being attacked physically or verbally in the course of performing their duties such as officiating sports events or immediately after officiating the events. The penalties associated with attacking a sports official varies from â€Å"a first-degree misdemeanor to a first-degree felony†. Gener ally, the need to enact laws that protect sports officials arose from a culture that promotes indecent behavior among students and coaches during interscholastic sports events. Most trained officials often turn down the offer to participate in various games if they expect to be assaulted due to trivial reasons such as fans’ dissatisfaction with a contest decision. The stress experienced by sports officials as they officiate various games is mainly explained by the â€Å"fear of failure, fear of physical harm, and time pressure†. These fears arise as students put pressure on sports officials to take actions that satisfy their needs even though such actions might not be appropriate. Players in various sports events often receive emotional support from their team managers and coaches. They are often trained to cope with failure and to ignore the negative feedback that they may receive from fans. By contrast, sports officials hardly receive any emotional support during spo rts events. The officials are often â€Å"left alone during times of harassment, with no support from fans, coaches, or school administrators†. This leads to isolation during times of stress. As a result, most officials experience high levels of mental and physical tiredness as they perform their duties. Ultimately, most officials terminate their commitment to serve middle school students as referees or umpires. Previous studies indicate that middle school students’ propensity to misbehave during sports events is influenced by personal and environmental factors. Deindividuation is one of the factors that lead to misbehavior towards sports officials. Deindividuation refers to â€Å"immersion to a group to the point that one loses a sense of self-awareness and feels lessened responsibility for one’s actions†. Deindividuation weakens self-control, thereby increasing the ease with which fans are influenced by their surroundings. As a result, spectators may mo b, insult, or threaten sports officials. Most fans take advantage of the anonymity provided by a group setting to misbehave. Personal accountability declines and responsibility diffuses as fans increase their involvement in group activities. Consequently, even the well-behaved fans may be encouraged to imitate bad behaviors such as yelling at officials in order to conform to the groups that they identify with. Disinhibition is a common characteristic of passionate fans of various sports events. Disinhibition is a state in which an individual’s ability to control his or her behavior, emotions, and impulses are greatly reduced. It leads to a situation in which fans are less concerned about the consequences of their behaviors or what others think about them. Disinhibition eliminates the normal constraints on behavior â€Å"such as long-term norms, self-monitoring, and self-awareness†. In this context, fans’ behaviors are mainly influenced by their immediate emotion s rather than rationality and self-control. Consequently, fans may express themselves in a manner that contravenes the principles of good sportsmanship. For example, a very passionate fan may cheer his team by shouting too much or insulting a sports official whose decision he disagrees with. Frustration is a major determinant of students’ participation in violent acts during sports events. Frustration leads to aggression under circumstances in which fans believe that their chance to win in a particular contest was thwarted by a decision made by a sports official. Students can respond to their frustrations by attacking sports officials as a means of compensating for their loss. This perspective is supported by the fact that dysfunctional fans consider their violent behaviors as a product of hard work rather than an intention to hurt sports officials. In particular, violent fans tend to believe that engaging in violent behaviors is an effective means of fighting for a win that they deserve. Frustration increases arousal when students are disappointed with the outcome of a sports event. Moreover, socialization greatly influences students’ behavior towards sports officials. Students who often watch violent movies are likely to engage in violent behaviors during sports events. Moreover, they are likely to use weapons to attack sports officials and their opponents or teammates. Crowd demographic is also a determinant of middle school students’ behavior towards sports officials during and after a sports event. Several studies indicate that male students are more likely to engage in violent behaviors than females students are. Similarly, sports events that involve teams from different schools are usually characterized with violence because stakes are often vary high. Students from each school usually focus on winning at all costs in order to show their superiority. In this case, sports officials can be on the receiving end if they make any mistake that causes one team to lose. Methods and Procedures Qualitative research method was used to collect and to analyze the data used to discuss the behavior of middle school students towards sports officials. Qualitative research method was suitable for this project since it focuses on meanings, perspectives, and understandings. In particular, it focuses on determining the meanings that people attach to their behavior, as well as, how they interpret various situations. Additionally, qualitative research focuses on determining people’s perspectives on various issues in their surroundings. Thus, the qualitative research method facilitated the analysis of the perspectives of various researchers concerning the behavior of middle school students towards sports officials. The data used in this project was collected through a thorough review of the literature on the behavior of middle school students towards sports officials. This involved reading and analyzing the findings of previou s studies and the theories that have been developed to explain fans’ behavior during sports events. Generally, the data was collected from secondary sources such as academic textbooks, peer reviewed journals, and reports of previous studies. The advantages of using secondary sources of data include the following. First, secondary sources of data on students’ behavior during sports events are readily available through various platforms such as online libraries and e-books. This reduced the time required to collect and to analyze the data needed to complete the project. Second, secondary sources of data present the views of different researchers and scholars. Thus, it was easy to understand students’ behavior and to analyze the factors that influence it in an objective manner. Despite these benefits, some secondary sources of data are likely to have unreliable information. Consequently, only academic textbooks and peer reviewed journals were used to ensure that th e conclusions of the project are based on reliable information. Hermeneutic analysis was used to analyze the data collected for the project. Hermeneutic analysis involves gaining an â€Å"in-depth understanding of the meanings of human practices, culture, works of art and text†. In this project, data analysis involved reviewing and interpreting existing literature on middle school students’ behavior towards sports officials. The interpretations were used to make conclusions about the project’s topic. Conclusion Results and Analysis The literature reviewed indicates that cases of misbehavior towards sports officials are on the rise in middle schools. This has led to adoption of laws that protect sports officials from harassment as they perform their duties. Students usually respond to the decisions made by sports officials through deviant behaviors such as verbal and physical harassment. The main factors that determine students’ behavior during sports even ts include frustration, crowd demographics, the performance of sports officials, and students’ socialization. The misbehavior of middle school students during sports events can be explained by three theories namely, the social learning theory, instinct theory, and frustration-aggression hypothesis. According to the social learning theory, an individual acquires a new behavior by watching and imitating others. In this context, well-behaved students can gradually learn bad behaviors from their colleagues and begin to practice them. Thus, students’ behavior towards sports officials illustrates what they learn from their colleagues and the society in general. According to the instinct theory, aggression is an inborn drive. In particular, aggression is an intrinsic drive that can be discharged or fulfilled. This suggests that students can use sports events to discharge pent-up aggression. For example, the celebrations that follow a win in a particular game can help in reduc ing stress and aggression among students. By contrast, a sports event can increase aggression if students fail to achieve their objectives or goals. This leads to deviant behaviors such as harassing sports officials. The frustration-aggression hypothesis posits that frustration only prepares an individual for an aggressive reaction. Thus, an individual may or may not express aggression when frustrated. This perspective is illustrated by the fact that responsible students often avoid engaging in deviant behaviors during sports events even if they are frustrated. However, an increase in frustration is likely to result into expression of aggression. Discussion and Reflection Sports events play a key role in the development process of students at the middle school level. Teachers and parents value good sportsmanship and expect students to engage actively in sports events. Unfortunately, the level of sportsmanship among students in middle schools is deteriorating. This failure can be att ributed to the permissiveness of the society and school administrators towards aggression in sports events. Parents and teachers alike engage in deviant behaviors during sports events within and outside schools, thereby setting bad precedence for students. Students, on the other hand, have over time developed the culture of winning at all costs, which leads to misbehavior during sports events. Therefore, parents and teachers must collaborate to help students to internalize the principles of sportsmanship. Parents must help their children to understand that losing in a sports event is not the end of everything. They should encourage their children to learn to cope with failure and appreciate the contributions of sports officials in every game. Teachers and school administrators should focus on promoting discipline among students. Moreover, they should establish a conflict resolution mechanism to address any disagreements that may arise between sports officials and students in order t o avoid violence. Students are also expected to act responsibly and to respect sports officials in order to benefit from sports events. References Atkinson, M., Young, K. (2008). Deviance and social control in sports. New York, New York: John Wiley and Sons. Balch, C., Scott, D. (2007). Contrary to popular belief, refs are people too! Personality and perception of officials. Journal of Sport Behavior 30(1), 3-20. Banning, S., Wells, S., Baker, L. (2009). Parents behaving badly? The relationship between the sportsmanship behavior of adults and athletes in youth basketball games. Journal of Sport Behavior 32(1), 3-18. Coakley, J. (2011). What counts as positive development? Journal of Sport and Social issues, 35(3), 306-324. Courtney, J., Wann, D. (2010). The relationship between sport fan dysfunction and bullying behaviors. North American Journal of Psychology, 12(1), 1-20. Godsdon, S. (2001). Psychology and sport. London, England: Butterworth-Heinneman. Jamieson, L., Orr, T. (2 012). Sport and violence. New York, NY: John Wiley and Sons. Jarvis, M. (2006). Sport Psychology: A student’s handbook. New York, NY: Routledge. Kellett, P., Shilbury, D. (2007). Umpire participation: Is abuse really the issue? Sport Management Review 10(3), 209-229. Kreager, D. (2007). Unnecessary roughness? School sports, peer networks, and male adolescent violence. American Sociological Review, 72(5), 705-724. Lewis, J. (2007). Sports fan violence in North America. New York, NY: Rowman and Littlefield. Light, D., Lavoi, N., Power, C. (2005). The sport behavior of youth, parents, and coaches: The good, the bad, and the ugly. Journal of Research in Character Education, 3(1), 43-59. Nixon, H. (1997). Gender, sport, and aggressive behavior outside sport. Journal of Sport and Social Issues, 21(4), 379-391. Oproiu, I. (2012). A study on the relationship between sports and aggression. Sport Science Review, 22(2), 33-48. Stornes, T. (2001). Sportspersonship in elite sports: On t he effects of personal and environmental factors on the display of sportspersonship among elite male handball players. European Physical Education Review 7(1), 283-304. Thornton, P., Champion, W., Ruddell, L. (2011). Sports ethics for sports management professionals. London, England: Butterworth-Heinneman. Tracy, S. (2012). Qualitative research methods. New York, NY: McGraw-Hill. Wakefield, S., Wann, D. (2006). An examination of dysfunctional sport fans: Method of classification and relationships with problem behaviors. Journal of Leisure Research 38(2), 168-186. Wingate, B. (2008). Violence at sports events. London, England: Sage. Wolfson, S., Neave, N. (2007). Coping under pressure: Cognitive strategies for maintaining confidence among soccer referees. Journal of Sport Behavior 30(2), 232-247. Young, K. (2012). Sport, Violence and Society. New York, NY: McGraw-Hill. This proposal on What are Fan Behaviors towards Sports Officials at the Middle School Level? was written and submitted by user Cruz U. to help you with your own studies. You are free to use it for research and reference purposes in order to write your own paper; however, you must cite it accordingly. You can donate your paper here.

JuvenileViolence essays

JuvenileViolence essays Two boys at an Arkansas middle school killed four girls and one teacher in what police called a carefully planned ambush on the afternoon of Tuesday March 25, 1998. Nine other girls and one other teacher were also wounded in the attack at the Westside Middle School, located in a quiet rural area just west of Jonesboro, Arkansas. In a similar incident in Littleton, Colorado, two students, cloaked in black trench coats and armed with guns and bombs, opened fire on the morning of Tuesday April 21, 1999 at Columbine High School, killing 15 people and wounding 28 others in the worst school shooting in U.S. history. What do both of these real-life scenarios have in common? All of these crimes were committed by juveniles or young adults. What is it that ignites such violence in troubled juveniles such as the ones mentioned? Many different factors cause violent behavior. In this paper I will explore the roots of juvenile violence in order to understand why the atrocious acts in Jone sboro, Arkansas and Littleton, Colorado were committed. Violence is not committed without a reason. Violence is the act of intentionally hurting someone. A number of reasons could lead to a violent outbreak. Individually, the more factors present in one's life, the more likely that person is to commit an act of violence. Some factors that contribute to violent behavior include: homes where parents are abusive or absent Need for attention or respect Feeling constantly disrespected Access to or fascination with guns Each of the characteristics above can be summed up into two major categories, family problems, and social problems. Social problems were present in both the Westside Middle School and the Columbine High School murders. One thing that was associated with all of the murders was bullying. Bullyi ...

Platos Atlantis as Told in His Socratic Dialogues

Plato's Atlantis as Told in His Socratic Dialogues The original story of the lost island of Atlantis comes to us from two Socratic dialogues called Timaeus and Critias, both written about 360 BCE by the Greek philosopher Plato. Together the dialogues are a festival speech, prepared by Plato to be told on the day of the Panathenaea, in honor of the goddess Athena. They describe a meeting of men who had met the previous day to hear Socrates describe the ideal state. A Socratic Dialogue According to the dialogues, Socrates asked three men to meet him on this day: Timaeus of Locri, Hermocrates of Syracuse, and Critias of Athens. Socrates asked the men to tell him stories about how ancient Athens interacted with other states. The first to report was Critias, who told how his grandfather had met with the Athenian poet and lawgiver  Solon, one of the Seven Sages. Solon had been to Egypt where priests had compared Egypt and Athens and talked about the gods and legends of both lands. One such Egyptian story was about Atlantis. The Atlantis tale is part of a  Socratic dialogue, not a historical treatise. The story is preceded by an account of Helios the sun gods son Phaethon yoking horses to his fathers chariot and then driving them through the sky and scorching the earth. Rather than exact reporting of past events, the Atlantis story describes an impossible set of circumstances which were designed by Plato to represent how a miniature utopia failed and became a lesson to us defining the proper behavior of a state. The Tale According to the Egyptians, or rather what Plato described Critias reporting what his grandfather was told by Solon who heard it from the Egyptians, once upon a time, there was a mighty power based on an island in the Atlantic Ocean. This empire was called Atlantis, and it ruled over several other islands and parts of the continents of Africa and Europe. Atlantis was arranged in concentric rings of alternating water and land. The soil was rich, said Critias, the engineers technically accomplished, the architecture extravagant with baths, harbor installations, and barracks. The central plain outside the city had canals and a magnificent irrigation system. Atlantis had kings and a civil administration, as well as an organized military. Their rituals matched Athens for bull-baiting, sacrifice, and prayer. But then it waged an unprovoked imperialistic war on the remainder of Asia and Europe. When Atlantis attacked, Athens showed its excellence as the leader of the Greeks, the much smaller city-state the only power to stand against Atlantis. Alone, Athens triumphed over the invading Atlantean forces, defeating the enemy, preventing the free from being enslaved, and freeing those who had been enslaved. After the battle, there were violent earthquakes and floods, and Atlantis sank into the sea, and all the Athenian warriors were swallowed up by the earth. Is Atlantis Based on a Real Island? The Atlantis story is clearly a parable: Platos myth is of two cities which compete with each other, not on legal grounds but rather cultural and political confrontation and ultimately war. A small but just city (an Ur-Athens) triumphs over a mighty aggressor (Atlantis). The story also features a cultural war between wealth and modesty, between a maritime and an agrarian society, and between an engineering science and a spiritual force. Atlantis as a concentric-ringed island in the Atlantic which sank under the sea is almost certainly a fiction based on some ancient political realities. Scholars have suggested that the idea of Atlantis as an aggressive barbarian civilization is a reference to either Persia or Carthage, both of them military powers who had imperialistic notions. The explosive disappearance of an island might have been a reference to the eruption of Minoan Santorini. Atlantis as a tale really should be considered a myth, and one that closely correlates with Platos notions of The Republic examining the deteriorating cycle of life in a state. Sources DuÃ… ¡anic S. 1982. Platos Atlantis. LAntiquità © Classique 51:25-52.Morgan KA. 1998. Designer History: Platos Atlantis Story and Fourth-Century Ideology. The Journal of Hellenic Studies 118:101-118.Rosenmeyer TG. 1956. Platos Atlantis Myth: Timaeus or Critias? Phoenix 10(4):163-172.

Financial Research Report Essay Example | Topics and Well Written Essays - 2500 words

Financial Research Report - Essay Example The stock’s high – low prices in 52 week range are 385.10  -  575.14 as on 6 December 2013 with closing price at 559.99 (Yahoo! Finance, 2013a). Being a diversified company, there are several competitors to Apple in various product ranges. In smart phones Samsung can be considered as a major competitor. Amazon and Microsoft are its competitors for iPad. Google is a tough competitor in many ways. Android smart phone of Motorola, a Google’s subsidiary competes with iPhone. Cloud service Google Drive can be considered as competition to Apple’s iCloud.    Rationale for investment The important factor influencing the decision to invest in Apple Inc. is its position in market vis-a-vis with its competitors. Gryta (2013) observes â€Å"Apple and Samsung devices hold their values reasonably well. BlackBerry  and  Nokia not so much†¦ Apple’s iOS and Google’s Android are more developed with applications than the more recent operating sy stems from BlackBerry and  Microsoft.† Apple’s ability to charge premium prices for its products in the market indicates its superior technology and brand loyalty. Therefore, stability of the operations in terms of sales and profitability in the future is assured, considering the growth prospects of consumer electronic goods and the development of new markets. Analysis of financial statements for the past three years strengthens our decision to recommend this stock for investment to investors with long term point of view and with low to medium risk preference. Shareholder equity Total stockholders’ equity has consistently increased over three years. This has reflected in increase in net tangible assets. (Annexure – I) 2013 2012 2011 Net Tangible Assets 117,793,000  Ã‚   112,851,000  Ã‚   72,183,000  Ã‚   Total Stockholder Equity 123,549,000  Ã‚   118,210,000  Ã‚   76,615,000  Ã‚   Operational performance Operational performance during the pas t three years indicates all round growth. (Annexure – II). Net sales at 108249 in 2011 increased to 170910 in 2013. Increase in sales works out to 57.89%. Cost of sales at 64431 in 2011 increased to 106606 in 2013. Increase in cost of sales works out to 65.46%. The reduction in gross margin at 64304 in 2013 compared to 68662 in 2012 is due to increase in cost of sales. This is in line with the overall economic situation in the country/world. However, increase in gross margin at 64304 in 2013 compared to 43818 in 2011 works out to 46.75%. Similarly, there is improvement in net margin from 25922 in 2011 to 37037 in 2013 that works out to 42.88%. Cash flow Cash flow indicates efficiency in cash management. (Annexure – III) 2013 2012 2011 Changes In Accounts Receivables (1,949,000) (6,965,000) (1,791,000) Changes In Liabilities 8,320,000  Ã‚   9,843,000  Ã‚   8,664,000  Ã‚   Changes In Inventories (973,000) (15,000) 275,000  Ã‚   Reduction in accounts receivable in dicates efficiency in collections. Liabilities are under control and more or less at the same level in 2013 compared to 2011. Reduction in inventory represents efficiency in materials management. Changes in accounts receivable and inventories should be viewed in the back drop of increased sales over the period. Therefore, positive changes in these cases in spite of increase in sales can be considered as an achievement. Taxation In respect of taxation the company stated, ‘Management believes that an adequate provision has been made for any adjustments that may result from tax examinations’

Argumentative Research Paper on Gun Control Essay - 1

Argumentative Research Paper on Gun Control - Essay Example Americans generally feels that some gun control is necessary, however, people argue to what degree "Control" is necessary without taking their right to keep and own guns, the focus is then, is the right to own a guns is a inalienable right as outlined by the 2nd Amendment, "the right to keep and own a gun should not be infringed upon. Kleck and Kates (2001) have argued that â€Å"handguns are actually used by victims to repel crime far more often than they are by criminals in committing crimes - as much as three times more† (Kleck and Kates p.16). They have also pointed out that â€Å"Liberal allowances of concealed handgun carry by thirty one states have coincided with a reduction of thousands of murders, rapes and other violent crimes in those states† (Kleck and Kates p.17). Many people are of the view that the crime rates in America could be reduced with the help of gun control. They are forgetting the fact that the situation would be worse if the public deprived the opportunity to own a gun for their self defense. Gun control legislatures may prevent the public from owing a gun for self defense; however, these laws may not prevent criminals from owing or using guns for executing their missions. In other words, the absence of guns in the hands of general public for self defense will serve as a bl essing for the criminals in executing their plots easily. It is because of the above fact that public opinion polls consistently show their opinions against gun control laws. â€Å"Most Americans are skeptical that gun control can do much about crime and particularly dubious about the likelihood of disarming criminals through gun control† (Kleck and Kates p.112) â€Å"People also insist even if you do have gun laws it will not help control all the violence. They say there are still knives and weapons that can kill also† (Against Gun Control). Gun is not the only weapon used by people

Speech of David foster wallace Essay Example for Free

Speech of David foster wallace Essay The speech, was written by David Foster Wallace, and it was delivered to the graduating class of 2005 at Kenyon College. Wallace talked about the real importance of having a degree that it is more than â€Å"just a material payoff†. He also tells the students that a liberal arts education is all about â€Å"teaching you how to think†. This means that it is all about having the choice of what we can think about. He talks about the real values of an education. It is more than the knowledge we learn but more about simple awareness. Wallace goes on with saying that learning how to think also come with becoming less arrogant to the different people around us. As humans, we tend to be very self-centered in everything we do. Wallace says that we need to learn to adjust our â€Å"natural default setting† to become less self-centered. Read more: David foster wallace good people essay I agree with a lot of what Wallace said in his speech. I think that earning a degree should definitely be more than how much money you will make. It should be about what it means to you as a person. Education is more than just learning information to get by in school and to graduate. It is about learning about yourself and who you as a person and I think that is what college does for people. Wallace is right in saying that knowledge is about the simple awareness and becoming less arrogant. I think that people do think that they are the center of the universe. This way of thought makes a person think they are the most important and that they are right all the time which is not true. Knowledge really is power because it does help people become less self-centered like Wallace states.

The Futility of War: an Analysis of Erich Maria Remarque’s All Quiet on

Front Stories of wars and the resulting victories are usually told in highly embellished narratives that seek to cover the grim realities of war as much as they aim to whip up popular emotion in order to ensure support for any future wars among the masses. However, war, by its very nature, is neither desirable nor its outcome praiseworthy. Erich Maria Remarque’s All Quiet on the Western Front lays bare the gritty, gruesome and ultimately self-defeating nature of wars. As Paul Baumer and his soldier comrades enlist and join the Germany Army in order to defeat the enemy, they themselves are slowly vanquished, first psychologically and finally physically through death. As the soldier members Paul Baumer’s company are slowly killed in battle, he becomes more and more disillusioned with the war, especially since he and his friends had enlisted with idealistic aims fed to them by their teacher Kantorek. Instead of patriotic glory and poetic war victories, Paul and his friends foun d defeat and ephemeral triumphs; instead of honor, they encountered dishonor; instead of personal growth and advancement, they found stagnation and watched their youthful dreams die. Through the war experiences of Paul Baumer as depicted in the novel All Quiet on the Western Front, the ultimate tragedy of war is revealed; it destroys the lives of its very agents – the soldiers – by crashing their dreams and claiming their lives for little discernible overall gain. Going To War Ultimately, Paul Baumer and his high school mates enthusiastically enlisted and went to war first out of a sense of youthful adventure. Barely out of their teens, Paul and his high school mates are not old enough to understand the socio-economic and political factors that charact... ... war as captured by the leaders of the war hardly depicts the futility of war, and only the through the accounts of soldiers on the front does the truth emerge, as it does in the novel – that war is counter-productive. Works Cited Hunt, Nigel. "The contribution of All Quiet on the Western Front to our understanding of psychological trauma." European Psychiatry 19, no. 8 (2004): 489-493. Remarque, Erich Maria. All Quiet on the Western Front. Trans. A. W. Wheen. New York: Fawcett Books, 1982. Robinett, Jane. "The Narrative Shape of Traumatic Experience." Literature & Medicine 26, no. 2 (Fall2007 2007): 290-311. Tighe, Joseph A. 2004. "All Quiet on the Western Front: A Phenomenological Investigation of War." Critical Survey 16, no. 3(Fall 2004): 48-61. Ware, Thomas C. "Remarque's ALL QUIET ON THE WESTERN FRONT." Explicator 63, no. 2 (Fall 2005): 99-100.

The Catering Skills of Uphsd

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