Survey on Sanitary Conditions and Hygiene

Survey on Sanitary Conditions and Hygiene ABSTRACT Mauritius is known as a paradise island, attracting thousands of tourists each year. During the last two decades this sector has undergone a rapid development making it one of the most important pillars of our economy. Nowadays our country relies a lot on this industry as it is a source of revenue for foreign currency. Our hotels accommodate the majority of this population. Hotels provide them with basic accommodation such as lodging and food facilities. Therefore any wrong management in this sector can make drastic changes to our economy. The Government did a lot to promote this sector, by amending laws protecting the environment while other authorities are working hard to avoid propagation and controlling communicable diseases. Therefore hotels have an important role in maintaining a good hygienic level and also in the fight of controlling any diseases or infections by reporting them to the authorities concerned. Thus a study was carried out to study the general sanitary practices of medium size hotels of Mauritius. Fifty hotels were selected at random throughout the island. Two survey questionnaires were designed. Questionnaire 1 was designed for my personal view to assess the hygienic conditions of food preparation area, rooms and other facilities available whereas questionnaire 2 was designed to assess the knowledge of the food handlers concerning various issues. After carrying out the surveys, it was found that simple hygienic practices were lacking among the food handlers. Moreover some hotels sanitary conditions were not satisfactory concerning certain issues, thus not complying with the recommended laws. Good sanitary facilities were not provided by the hotels management. CHAPTER 1 INTRODUCTION Overview A hotel is an establishment providing paid lodgement on short time basis. It provides basic accommodation consisting of room with bed, toilet and bathroom and water facility. It also provides food for room service daily and has its own restaurant (Wikipedia, 2010). Therefore it must have a high level of hygiene. Hotels accommodate adults, children and old persons. People coming from all parts of the world. These people are strangers with different life styles and different personal hygiene levels. A good degree of hygiene in the hotel establishment is therefore necessary to counteract any hygienic problems that may arise. Therefore hotels must provide services of good quality with trained personnel. The level of hygiene of staffs must be considered as priority. The workers must cope with all sanitary regulations for themselves to be clean and not to be the cause of any infection spread. Hotels are regulated because of cleanliness reason and sanitary practices which help to prevent the spread of diseases and parasites. Inspections are made to ensure they operate safely complying with all regulations such as Public Health Act, Safety and Health Act or the Food Act. (FAQ, 2010). From a research carried out by Environmental Health Division in the United States, inspections carried out by the inspectors were mainly to have a visual examination for overall cleanliness and soundness of building construction. Moreover simple inspections were done concerning proper washing of dishes like cups and glasses, proper laundering of bed and bath linens. Other inspections performed were to look in the maintenance of other room furnishings and for the absence of rodents and insects that are of great importance in preventing diseases. These inspections are effected according to the Tourist Accommodation Regulation (Environmental Health, 2010). Hotels are inspected at least once per year and sometimes much more depending on complaints arising from the public. In United States, Fire Marshal approval is an important factor else no permit is delivered (Environmental Health,2010). . In Mauritius hotels license are issued after approval of an EIA and compliance of all health codes. Food hygiene training is an important factor in hotels. Adopting a safe food handling practice is an important factor for effective management of food safety. A study carried out by the International Journal of Environmental Health Research on food hygiene training practices by interviewing managers and food handlers. It showed that most of the food handlers had undertaken formal food hygiene training courses but many others did not and still were preparing food, including high risk foods. Pre-training support and on-going supervision was absent, thus limiting its effectiveness. It is believed that food handlers are in many cases causes of food contamination (Taylor and Francis, 2008). Researches effected in Wales, showed many that hotels were criticised for a number of failures. Numerous high risk foods were kept past their use by dates. Chopping boards were in a state that could no longer be disinfected properly due to their worn state while mouldy plastic bread containers were also spotted. Other hotels were criticised for inadequate level of food hygiene awareness among its staff while another had a leaking cellar roof (Woodrow, 2009). Other researches reported that in United States, there were cases where rooms were causes of sickness where housekeeping staff was not properly doing their job (Conrad,2008). In New York, during an inspection it was observed that a hotel room was infested by bed bugs, mice and other vermin (Riverside Studio, 2009). Studies carried out in other parts of the world have demonstrated that hotels often lack a good hygiene level. Carelessness of workers lead to food contamination and other infections. However our country is not the best compared to them. This study is being carried out to investigate the level of hygiene in our medium size hotels of Mauritius. AIMS AND OBJECTIVES Aims of the study The aim of the study is to assess the level of hygiene present in medium size hotels of Mauritius. Food handlers are to be assessed concerning food hygiene practices in food processing area. Housekeeping staffs are to be assessed about the importance of hygiene in rooms and also evaluating the level the knowledge of workers concerning communicable diseases. Recommendations were also made for improvements. Objectives of the study The objectives of the study are to: Taking a sample size of at least 50 hotels around Mauritius to have an overview evaluation of the level of hygiene over the whole island. Carry out a survey for my personal view of hygiene in hotels. Carry out a second survey to assess the knowledge of workers about hygienic importance in their working place Compare the sanitary facilities available in these hotels to the law requirements. Analyse the data and to make propose recommendations for improving the level of hygiene and the sanitary facilities available. CHAPTER 2 LITERATURE REVIEW Hygiene Hygiene is described as the science of preserving health in connection to cleanliness. It compromises all those measures necessary to detect and prevent infection and intoxication which may be harmful to health. The aim of a good hygiene is to provide consumers with both a good service and safe food. It involves all measures directed to ensure a safe and good quality product and service. Hygiene is an important factor in a business as it helps to protect and also promote ones reputation. In order to have all these, it is a must to comply with all Acts Regulations made in the law (schurmann,2008). Food poisoning Food poisoning is one result of poor hygienic practices. We are surrounded by tiny living organisms that cannot be seen without a microscope. These organisms are called microorganisms. Some are harmless whereas those which are harmful are called pathogens. They are found everywhere. An example is Staphylococcus aureus living on the skin as a normal flora. The same bacteria if in contact with food, can cause food poisoning. This is one of the most common food poisoning bacteria. Another example is E.Coli living naturally in our intestines for breaking down of food, but when in the urinary tract, it causes serious infections (Frazier W, 1995). Contamination can be made by different bacteria such as Bacillus cereus, Clostridium perfringens and Clostridium botulinum. The symptoms arising when consuming food harboring these harmful bacteria are familiar to most people. They are namely vomiting, headache, abdominal pain and diarrhea. There is loss of fluid through vomiting and diarrhea in most severe cases. Those who are more prone to such risk are youngs and elderly or already ill people. Therefore sanitary conditions play an important role in preventing such disease to happen. Necessary precautions must be taken at all stages in food preparation and most important when this concerns bulk production of food as in hotels (JFraser,Microbiology Book). To prevent food poisoning there are three main things that can be done: stop the bacteria from multiplying by : Bacteria reproduce very if they get suitable conditions: moisture, food, warmth, and time Therefore it is important to prevent such conditions by using proper storage. stop bacteria getting onto the food Keeping food covered Handling food as little as possible Keeping raw and cooked foods separate Keeping animals and pests out of the kitchen Disposing of rubbish in covered bins destroy the bacteria in the food only a few bacteria are able to survive temperatures higher than 70o C. This is why it is important to cook food thoroughly. Food such as meat and vegetables should be chopped into small pieces to ensure cooking. Food that is reheated, should be used only once. The left overs should be discarded. Frozen food should be well defrosted before cooking as it may happen that inner part remain uncooked. Food borne diseases Food-borne disease arises when contaminated food is ingested containing a pathogen. This pathogen causes problems only because of the fact that it reproduces inside the human body which provides all necessary factors for its development. Poor food handling and bad sanitation practices are commonly the cause of food-borne diseases in food establishments. One example is the gut bacteria Escherichia coli causing food-borne disease. It may be present through faecal or other source of contamination. E.coli caused 20 deaths and 200 other cases in Lanarkshire, Scotland in 1996 which needed to be treated during the outbreak. This bacteria is particularly dangerous because few bacterial cells, possibly 20 minimum need be ingested by a person to cause severe symptoms( Maff, 2000). A study carried out in Mekelle Town in Ethiopia to determine the sanitary conditions in 420 establishments including small hotels showed that latrines, hand washing basins, proper type of solid waste disposal and tap water were available at 96.9% , 57.1 % , 39.2% and 93.6% respectively. Proper dish washing and food storage practices were observed at 46% and 52% respectively. But poor personal hygiene among the workers and food handlers were observed. Staphylococcus aureus and E.Coli were found in utensils at a high level which can only result from poor hygienic practices of the workers. (Ethiop.J.Health Dev. 2007). It was observed that sanitary conditions were maintained but however there were conditions where there was non adherence in workers. Our country is not an exception to such food-borne outbreaks. The sanitary inspectors of the Ministry of Health are here to give support to avoid such problems. Water borne diseases Water contamination is common worldwide. The category affected is mainly young people and elders having a poor immune system. A study was carried out in India about the water hygiene behaviours in hotels and restaurants few years ago. It showed that contamination in drinking water is made by man and usually due to improper storage, handling and serving which leads to serious water borne diseases. It has been noticed that in a drinking water sample of 340, 69.1% were non-potable water and 73.2 % had presence of E.Coli due to human faecal matter. Causes to this outbreak were poor hygiene behaviours, storage and handling practices which was known to deteriorate the water quality. This could have been improved by educating the workers and food handlers in these hotels and restaurants. This can result to illness of mainly diarrhoea and vomiting, whereas other symptoms include fever, abdominal pain, headache and giddiness (Pubmed,2003). General sanitary requirements in hotels People normally visit a hotel for short-term basis. There is a continuous flow of incoming and outgoing people. Different people from different countries stay in same room. Therefore rooms must be well sanitized and disinfected after each visit. Aeration and ventilation is important. Cleanliness and sanitary practices play an important role in maintaining this balance. It helps to prevent the spread of diseases and parasites not only to tourists but also our general population. Hotels are therefore inspected to make sure that it copes with the law and that they operate safely following the Health Codes (Lockyer,2003). Points that are inspected and controlled for aiming a good cleanliness and soundness of building facility are : Absence of pests such as rodents and insects Proper handling and storage of trash Proper laundering of bed linens and bed Proper washing of utensils such as plates ,cups and glasses No hazards due to infrastructure of building facility Cloakroom accommodation for staffs Proper services such as power, heat, water General maintainance of area to eliminate potential breeding places for mosquitoes or other vectors No domestic animals in area Fire safety and emergency exits Good hygiene rules Consumer satisfaction is prior to all. Thus a good service and hygienic food and water are important. Rooms should be well maintained. Housekeeping department plays an important role. It is the backbone of any good hotel. Employees of housekeeping department are made responsible for maintenance, as they have to visit each room every day to set the room for same the guest or the next guest. During their routine visit, they check all the possible electric point, water points, gadgets, while replacing linen, soap, shampoo, towel, etc other important factors are listed below. Sanitary design premises should be assessed and designed in such a way to reduce health hazards. Personal Hygiene and Food handlers One must be educated about hygiene and to start oneself should be hygienic in all aspects and should possess a food handlers certificate. Cleanliness Working environment should be maintained clean. There should be a high standard of cleanliness, most important for those handling food stuffs. Awareness knowledge of hygiene practices in work place, communicable diseases awareness. Hands Skin Hand is the main route for contamination. Therefore to avoid food poisoning bacteria to get in contact with food, water and soap must be used for washing time to time. Mouth, nose ear it is the route for staphylococcus bacteria to enter food through coughing, sneezing and scratching. Therefore necessary precautions should be taken be avoid these during food preparation. Sanitary conditions in restaurants A good hygiene is required in food premises to make sure food is safe. It prevents food poisoning and prevent spreading of any communicable diseases resulting from careless personnel or caterers handling food stuffs. Rules such as Cleanliness, Cooking, Chilling and Cross Contamination should be well observed while handling food. Food safety and hygiene practice using Hazard Analysis Critical Control Points (HACCP) is recommended by WHO and FAO to maintain a good quality of food and services (Silva, 2001). Trained personnel should preferably be employed. Facilities such as proper dustbins, wash hand basins and toilets should be made available for the workers. Points that should be observed in aiming a good and safe food hygiene are: ood handlers Certificate Floors (smooth clean) Ceilings / Walls maintained properly Utensils properly washed sterilized Proper sanitary design of kitchen Fly proof and rodent proof Storage accommodation of foods Disposal of waste (Solid and Liquid) Drainage system Wash hand easily available Good aeration / temperature /Humidity Work area spacious enough for workers Showers facility for workers(Working Day / Night) Hygiene in kitchen All employees working in food premises either in the task of preparation, handling or serving food should possess a food handler certificate after having followed a medical inspection by a doctor. They should have a satisfactory knowledge of hygiene and cleanliness and be aware of possible problems caused of improper food handling. Health education plays an important role in promoting food and personal hygiene. All staffs should be given appropriate training. Health inspectors have an important work in providing health education by promoting awareness of dangers of food poisoning and poor hygiene practices Medical certificate The law states that every food handler involved in food business should be in possession of a valid medical certificate. This food handler certificate is issued by a G.M.O and is valid for only 3 years and has to be renewed each year. This certifies that its owner is in good health and is not suffering from any communicable diseases (Food Regulation, 1999) (refer to Appendix 2). Obtention of medical certificate The person has to call at the Health Office of the Ministry Of Health of his region with his national identity card and with two photo passport. An appointment is given for a session of talk on hygienic practices and after due accomplishment, the latter is examined by a Regional Public Health Superintendent (RPHS). Thereafter if the person is observed to be in good health, the certificate is obtained(Food Regulation,1999) Working environment The standard of cleanliness of factory and its workers is a reflection of the standard of efficiency of management and the morale of the working population. Provision has been made in the Occupational Safety and Health Act 2005 concerning welfare of workers and overcrowding in place of work. It says that a place of work shall not be overcrowded as it can cause risks of health injury of the employees. It is mentioned that the space allowed shall not be less than 11 cubic metres per workers (OSHA, 2005, Appendix 3). Kitchen is an example where there is often overcrowding of workers in hotels. Smoking The personnel should be well educated and trained about hygiene in a workplace. Employees should not smoke during work, mainly during preparation of food or while handling any food stuffs or utensils. Smoking is prohibited by law in any public places and moreover smoking in a food preparation area can pass diseases from an individual to another. Customers also can be contaminated. Smokers can transfer harmful bacteria from their mouth to food and thereafter, consumers of these foods may ingest these bacteria in turn. These bacteria can be harmless on the carrier but harmful to another person. Communicable diseases Any person suffering from a communicable disease, boils, sores, acute respiratory infection or bleeding wounds should not be allowed to work in any food premises. A list of these diseases is listed in (Appendix 4). All communicable diseases should also be reported to the Health Offices for treatment. Therefore all employees should possess their food handler certificate and renew it every year by a doctor to ensure that safe food and services are provided to customers. The law has made provisions concerning infectious or communicable diseases. It is said that the occupier of any premises in which a patient resides shall give notice to Sanitary Authority or if visited by a medical practitioner and it is confirmed that the patient is suffering from an infectious disease, health inspector of the region shall made aware of the existence of the disease , name of the patient, the situation of the premises and name of the occupier. (Public Health Act,Appendix 5). Preventing food contamination We should not forget the motto PREVENTION IS BETTER THAN CURE . Prevention of food contaminations is a must. Appropriate preventive measures should be taken. Employees should give attention to personal hygiene and the working habits in a hotel kitchen. Body should be kept clean by washing and bathing. Hands should be washed at least on every occasion when entering food preparation zone. Hands and arms should he washed thoroughly using soap and water after each visit to the toilet. Avoid use of common towel (use paper that are disposable). Wear clean and washable overall preferably white Keep hands away from mouth, nose ,hair ,ear while working Do not eat while handling food/ preparation Do not wipe hands on overall Use spoons, forks , tongs instead of hands in preparation Avoid useless blabbering while working Smoking, spitting should e avoided in working area Obey food safety signs Keep work area clean Staff facilities maintained in good hygienic conditions A research carried out in 2004 in a popular hotel of Egypt after a major outbreak of Hepatitis A where 351 tourists was contaminated showed that there was poor sanitation, no proper health education and medical examination. An infected worker with imperfect hand hygiene and who was in contact with sewage-contaminated water was the source of this huge outbreak. (Eurosurveillance, 2006) Concerning food safety, the WHO has initiatives for surveillance programme with objectives of a development of an international food safety network, application of HACCP and development of a safety information system. (WHO, 2004). Storage of food Food storage is important industrially. Hotels prepare food for hundreds of persons daily. Therefore a good storage system is necessary. Area should be pest proof, warm, clean and not humid. There are three main categories of food requiring different storage methods. Dry food should be kept in a warm place and not humid to avoid spoilage by microorganisms growth. Chilled food should be stored at an appropriate low temperature, and precautions should be taken in case of electricity cut. Canned food should be verified before using. Stock rotation is important concerning canned products. It is important that you rotate and use your food storage (Caldwell M, 2006). Storage of water An ample supply of water should be provided with adequate facilities for its storage and adequate protection against contamination. Water is used both in food preparation and rooms for toilets and bathrooms. Many aquatic microorganisms can survive and flourish in water with minimal nutrients and can be transferred to people with poor immune system. A study conducted in United States described how gastroenteritis is a common outbreak in hotels. Unsteady state flow and stagnation in distribution systems affect the biological stability of drinking water which promotes bacterial accumulation (Dippold L et al, 2000). Therefore it is important that tanks are fitted tightly with lids and that they are regularly cleaned and sampled for chemical and bacteriological analysis. Cleaning frequency is an important factor. The tanks should be verified in case of rusting of any parts and dates should be noted at each cleaning done. (Logan G, 2008). Tanks should be cleaned at least once every trimester for proper maintainance to avoid microorganism proliferation. Waste disposal A hotel can be considered as a microcosm in itself having the potential of producing all kinds of waste that is hazardous. Hazardous waste comes in many different shapes and forms: it can be liquid, solid, gas or sludge, and more often it is poured down sinks directly or discharged to regular waste stream (Patel A, 2008). The types of waste generated in hotels and their sources are listed below. However there are two main types of hotel waste, solid(dry),known to be non-biodegradable and liquid(wet),biodegradable wastes. The risk and problem that arises are odour, unaesthetic and it acts as breeding place for vector of diseases (flies, rats, rodents), thus a nuisance to health (Wagh V, 2005). Solid waste Solid waste is described as materials of no longer value and which is not meant to be discharged through pipe. These dry wastes comprise of plastic bottles, papers, plastic wrappers, HDPE bags etc. These wastes should not be mixed with the wet waste which may produce bad odor and dirty look. They should be disposed in dry places for storage until collection is done (Wagh V, 2005). Liquid waste Liquid waste is simply discharged in sinks. Wet waste comprises of food and vegetable. Most hotels kitchen sinks are fitted with a garbage disposer (garburator) which is a device installed under the kitchen sink between drain and pipe which shred waste into pieces enough to pass them through plumbing. Grease traps are also fitted to prevent drains to be blocked from fats, oil and grease. Some hotels also provide septic tanks to avoid potential problems that may occur in case there is blockage of main sewage pipes provided by the Government. Elimination of mosquito breeding places The hotels management does the necessary to avoid spreading of diseases. Potential breeding places for vectors are eliminated by draining all roofs water accumulation at least twice a week and insecticides are sprayed. All ponds and garden water are regularly checked and all bottles or containers are removed and bushes like the grass are well maintained. The Ministry Of Health also provide services for spraying insecticides on a regular basis (MOH, 2009 Health surveillance of tourists Tourist can be responsible for spreading of diseases. One recent case notified was in 2009 where the first case of H1N1 flu virus was detected in a French tourist. The Ministry Of Health has provided officers for this specific duty. Health surveillance Officers are responsible to contact every incoming passengers in order to know their health condition on arrival to Mauritius. The hotel management plays an important role as they need to report any kind of communicable diseases occuring in their residence (MOH Health, 2009). The Ministry Of Health has a list of infectious and communicable diseases that are controlled closely as shown in (Appendix 4). CHAPTER 3 : METHODOLOGY Methodology A survey was carried out and two questionnaires were designed where one was for personal view and opinion about the working place and food handlers and the second, to assess the workers and their knowledge to food hygiene.50 hotel in all were chosen throughout Mauritius. Random selection will give a broader view of hygiene in hotels around the island. List of hotel was obtained from the Tourism Authority at Port-Louis and some details obtained at the Municipality and Health offices. The Questionnaires Questionnaire for Personal View of Foodhandlers, Checklist for Kitchen and environment (room, garden, Swimming pool). (Appendix 6) Questionnaire for personal hygiene for the workers (Appendix 7) The questionnaire (Appendix 6) is a checklist concerning the number of workers, personal hygiene at sight, state of preparation area and toilet in the hotel kitchen. The workers who were pointed were mainly cooks, waiters and maids who work in hotel restaurant. A walkthrough was done where access was granted by the management in the kitchen to assess the level of hygiene of the workers and to inspect if they practice personal hygiene. The toilets were also seen and mess rooms. The second part of the questionnaire was dedicated for rooms and the environment such as garden. Points that were observed during the walkthrough inspection were: No of Personnel Sanitary conditions Water availability Lighting Ventilation Refuse disposal Toilets and bathrooms The second questionnaire was designed for food handlers to assess their knowledge about hygienic practices and food poisoning. CHAPTER 4: RESULTS Results and Findings Possession of food handlers certificate among workers General personal hygiene among workers The below bar chart shows the general personal hygiene maintained among workers at work and it can be concluded that 98% of them keep their hands clean, 94% keep their fingernails clean, 75% have their hair covered, 100% keep their body clean. But it could also be observed that only 25% of them keep their overall clean and 13% of them had nail varnish. Wall conditions of kitchens The wall conditions of the kitchens were surveyed and was found to have the following structures ; 82% of them are waterproof, 88% can be observed to be clean, 93% are washable, 82% are without crevices, 94% are painted white and 86% of them are tiled up to 2 meters from floor. Ventilation From figure 6, it can be seen that 83% of the hotels had adopted a good ventilation system using air conditioner for ease of workers while 17% of them did not have appropriate ventilation system. Lighting Figure 7 describes the lighting condition in the preparation area. 78% of the hotels were seen to provide a good lighting system for the workers and 22% had lighting system not satisfactory. Provision for refuse disposal Refuse disposal availability was surveyed and was found that 50% had foot operated pedal bins,70% of the garbage bins were cleaned and disinfected regularly,75% had their bins covered while 95% removed them daily. Room management Room conditions were observed to be at 72% satisfactory. 28% was seen to have a bad room management. Frequency of changing Blanket on bed From Fig 10. it can be observed that 80% of hotels changes bed blanket regularly,5% on a weekly basis and 15% when it seems necessary to do so that is when seen dirty. Bathroom and toilets sanitary conditions From the result obtained during the survey, it has been found that toilets and bathrooms in rooms are at 70% and 75% clean respectively. . Detergents Distribution The figure below gives detail of the type of detergents commonly used in hotels for sanitizing and cleaning purposes and their percentage used. Knowledge of food poisoning During the survey it was observed that only 40% of workers interviewed had a satisfactory knowledge of food poisoning and answered yes to the question whereas the other part could not give explanation food poisoning. Validity of food handlers certificate Professional training by employer From the survey carried out among workers, it was found that among the 70% of workers who were in possession of a food handlers certificate, only 55% of them were valid while 15% of them were

An After Thought of Short Stories

Was he trying to tell us something that we already knew but were to blind to see? Well when I read the quote I immediately thought of two short stories After the Sirens by Hugh Hood, and Here There Be Tygers by Ray Bradbury. When reading these two pieces of material one can easily decipher that there is no validity to conflicts that end in death because then no one wins. In both of these stories the authors have depicted their philosophy on chaos and disaster even though it was not said in those exact words. Therefore, because the two stories have no relation there is a contrast in the message being sent to us. This specific quote by Jefferson creates a mood for the readers to kind of set the setting for the whole idea of disaster. When using settings the authors are very careful to include certain details that will help the reader to picture in there mind what exactly is taking place. Hugh Hood did a very good job at this when he wrote the short story After the Sirens. This particular story took place at 4:45 in the morning, in North America somewhere close to New York City. Hood set several moods throughout the story such as frustration, panic, confusion and hysteria to allow the reader to feel what the characters felt. In Here There Be Tygers Ray Bradbury set the time frame to a futuristic point of view on Planet 7 of star system 84. In this particular short story Bradbury describes the planet in great detail giving the reader a feel for the great beauty of the wonderland referred to as a planet. One of the characters decides that he wants to use the planet to his benefit and then get the hell out of there, but as he soon finds out things do not exactly go as he plans. Therefore one can tell that the setting is one of the most important characteristics of a story of any kind. A character is a person involved in a play, story, etc used to create personality. In After the Sirens the father of the family was made the main character and was portrayed as a hero like figure. He knows exactly what to do and how to handle the situation. He stays calm in order to save his family from any major damage. Another of the main characters was the wife. She was the exact opposite of the husband in the fact that she was totally hysterical. She added to the panic and allowed the reader to feel what she was feeling. Other characters in the story included the baby who did not really play a significant role in the whole idea, and the news broadcaster. The news broadcaster was also filled with a huge amount of hysteria and panic and set the whole mood for the reader. In the story Here There Be Tygers the main character was an uncaring, selfish man named Chatterton. He was more concerned of what he could get from the planet than the good the planet could do for him. Some of the changes that occurred with this character include the major fact that he dies due to his rude and careless behavior that caused the planet to take action and kill him. Other characters that had some what of a significant role include; Driscoll, the man who stayed on the planet after he took a great liking to it, then there was Captain Forester the leader of the whole expedition, and lastly Koestler who was basically just a follower along for the work and not really noticed a great deal. Theme is the whole topic or idea that the author chooses to illustrate to the reader. The message that Hugh Hood while writing After the Sirens was sending to his reader was basically that war is pointless, no one wins and no one looses and the innocent bystanders are always the ones to get caught in the middle. Some specific quotes that Hood included in the reading were: Over in half an hour, and nobody won, as well as How many died asked the father. Everybody in the area, almost no exceptions. Youre a statistic now, thats what you are.. Lastly Hood said that They were the seventh, eighth, and ninth living persons to be brought there after the sirens.. Ray Bradburys main message that he was trying to send in Here There Be Tygers was that we should respect planets even if they dont belong to us. There is no point to destroying it because soon enough there wont be anything left to destroy and then where does that leave you Some particular Quotes used were I have to much respect for other worlds to treat them the way you want to as well as the idea suggested by Forester the perhaps the planet was a woman waiting for visitors for millions of years. Preparing herself, making herself beautiful, and putting on her best face. When Chatterton treated her badly, she warned him a few times, and then when he tried to ruin her beauty she eliminated him. In conclusion one can see that the whole idea that was sent by each author was not said exactly in the words most were looking for but described through the theme to send out a message to each reader. Simply by pointing out certain topics such as setting, character and theme to help get the point across can prove the contrast between stories. Basically the events that occurred throughout each story most certainly have become clearer pointing out the setting and how it changes and the moods it sends to the reader. As well the character area points out the protagonist and how he/she changes and some of the other significant characters. Lastly, the theme part of the idea explains more clearly the authors purpose and certain quotes, ideas and messages that he wrote to help the reader to understand it better. In conclusion one can see that it helps a reader to understand short storys, novels etc when such topics as setting, character and theme can be clearly stated.

Internal and External factors at Wal-Mart Essay

In 1962, Sam Walton opened the first Wal-Mart store and the retailing giant has been rising to success ever since. Various factors have played an integral role in the success of Wal-Mart, but without the strong execution of the four functions of management, Wal-Mart would have failed like many others. This paper will discuss in detail the how internal and external factors affect the four functions of management. GlobalizationIn 1993 Wal-Mart formed their International Division which was crucial to their success because they needed to remain competitive with other industry giants. When Wal-Mart entered a new country, careful planning was conducted to meet the demands of that specific country. A recent special on the history of Wal-Mart showed their expansion into China. Wal-Mart’s president did not realize that most families in China do not own a washer and dryer. Therefore, Wal-Mart removed all their detergents designed for machine washing and replaced them with detergent especially for hand washing. Wal-Mart brings thousands of people into their stores worldwide who are looking to begin a new career, as well as, shop. Without the organization of each department within Wal-Mart’s facilities, harmony within the company would crumble. Employees from every department work together to achieve the goals set for each store. Wal-Mart’s goal is to be the largest retailing organization in the world, and has achieved such status by adhering to strict organizing standards. Wal-Mart believes that in order to be a good leader, you must inspire trust and be rewarding. A statement Sam Walton once said is the motto Wal-Mart employees live by: â€Å"It’s more important than ever that we develop leaders who are servants, who listen to their partners – their associates – in a way that creates wonderful moral† (walmartstores.com, n.d.). This way of thinking has been passed down to all employees and has proven to create a productive work environment. Wal-Mart continuously finds ways to guarantee their over-all success by controlling and monitoring the plans they set out. Ideas that work in one  market, may not work in others. In order to find what works best for each market, new ideas are implemented and tracked for success. Ideas that prove to be successful can then be tried in other markets. In order for Wal-Mart to continue to grow, dynamic ideas are required of management frequently. TechnologyTechnology played a big part in the globalization of Wal-Mart. By 1975, Wal-Mart had over 125 stores and $340.3 million in sales. At this time they leased the IBM 370/135 computer system. This system allowed them to maintain inventory control for all merchandise in the warehouse and distribution centers, including prepare income statements for each store. From 1975 to 2004, Wal-Mart experienced a number of changes relating to technology which included in 1983, the company began using the bar coding system which identifies to the system what item the customer is purchasing and its cost. In 1987, they completed the largest satellite communication system that linked the company as whole with two-way voice, data and one-way video communication. (2006)As the company continued to experience phenomenal growth they had to look at newer forms of technology to keep up with the development of so many stores. In 2004, the company announced that it would deploy the radio frequency identification (RFID) technology on January 1, 2005 (2006). This technology allowed their central management system to track new shipments, product purchases, and alerted them when items need to be re-stocked via a wireless communication (Plunkett, 2008). Wal-Mart uses technology to enhance all areas of its business. A one-hour online photo center, for example, allows customers to download photos and pick up the photos at the store of their choice within an hour. In the past, the customer would download the photos and wait for them to be mailed. On the music side, a pilot program involving in-store kiosk at 100 stores lets shoppers buy one song off a CD without purchasing the whole CD. The kiosks let shoppers create custom CDs that can hold up to 100 songs. The finished CD is then picked up at the one-hour photo center. In pharmacy, new technology allows personnel to retrieve a patient’s prescription information at any location simply by knowing the patient’s name and type of medication. The patient does not have to know his or her prescription number, insurance information or at what store the prescription was originally filled  (Wal-Mart Technologies Enhance Visible and Behind-Scenes Services, July 2005). InnovationWal-Mart’s continued drive towards innovation sustains its global footprint. Wal-Mart continues to be a leader in the business world. It’s evident that Wal-Mart strives continually to introduce new and different ways to market their business and uphold competitive advantage and introduce new ways to build relationships with employees, customers, and the humanitarian world. Wal-Mart’s resourcefulness is widely shown in their in-bound logistics. Wal-Mart’s satellite network is the largest private satellite communication system in the United States, this along with its strategic locations for their distribution centers have given them another competitive edge. Unlike other competitors who house less than half of their inventory in distribution centers, Wal-Mart houses over 80 percent in their distribution center; this purpose being more sales space for the stores and 100 percent in-stock position. To cut costs Wal-Mart places distribution centers in locations that allow for no more than a day’s drive between stores. In addition, Wal-Mart’s satellite communication system enables all stores to share information with the distribution center and between the distribution center and its vendors. This communication method allows for an accurate assessment of inventory needs and cuts down inventory overstock. Wal-Mart is now aiming their innovative techniques towards the up-in-coming green trend. The company has created experimental stores that save energy, conserve natural resources, and reduce pollution. Just one example of Wal-Mart’s focus to conserve natural resources and reduce pollution is their efforts to only sell concentrated detergents. This effort is estimated to have an impact that will save more than 400 million gallons of water, more than 95 million pounds of plastic resin, and more than 125 million pounds of cardboard (Walmart.com, 2008). These are just some examples of Wal-Mart’s innovative spirit. Wal-Mart’s clear innovative drive continues to move the company into new and exciting ventures. Diversity Now the internal and external factors that impact the four functions of management (planning, organizing, leading, and controlling) at Wal-Mart come from all parts of the company such as: the board of directors, associates, suppliers, and customers. For example, the Wal-Mart web site states that their â€Å"†¦commitment to Diversity and Inclusion helps†¦Ã¢â‚¬  them â€Å"†¦build and retain a diverse workforce and supplier base† and that commitment is extended â€Å"†¦into the communities where†¦Ã¢â‚¬  they â€Å"†¦work and live through various community outreach programs† (walmartstores.com, n.d.). In addition Bateman & Snell (2007) express that â€Å"†¦you should devote adequate attention and resources to all four functions† of management (p. 18). The Wal-Mart web site indicates that the company values diversity and have made it part of their business plan which is part of their success. Now with that in mind, Wal-Mart has recently been recognized as one of the â€Å"Best Companies for Asian Pacific Islanders† by the Asian Enterprise magazine, which offers a good indication that Wal-Mart has devoted adequate attention and resources to the use of all four functions of management. Now a note from the successful retail giants:As the world’s largest retailer, we value diversity and foster a working environment that enriches the personal and professional experiences of our associates, promotes excellence, and cultivates the intellectual and personal growth of the entire associate population. We make diversity part of our business plan, ensuring we can continue to be a global leader in all aspects of Diversity and Inclusion. (walmartstores.com, n.d.)EthicThe American federation of labor-congress of Industrial suggest that Wal-mart was intended to be sex discriminative to poverty-level wages with the term Wal-mart on their problem to drive some business away and they was hopeful that it was going to be enough to alter the companies policies. This is supported by the center for community and corporate ethics. Wal-mart was tired of this allegation, so they launched a blitz ad in about 100 newspapers, to let everyone know that â€Å"Wal-mart is working for everyone.† â€Å"Spokesperson Sarah Clark denies that the company’s low prices depend on low wages.† Bernstein (2005). The labor leaders believe  that the AFL-CIO wants Wal-mart to look bad with a new publicity campaign. The Wal-mart labor’s plans have stayed the same because of all the negative publicity and it has hurt the employees’ morale of the Wal-mart Inc. Chris Ohlinger, â€Å"CEO of Service Industry Research Systems Inc,† Chris Ohlinger taking a survey on the customers that use to shopper there and do not stop any more because of the public criticism. Wal-mart low prices remain low to help the working poor. â€Å"Wal-mart CEO H. Lee Scoot, asked the employees â€Å"to take the moral high ground† on the further criticism. Wal-mart had just settled with about $11 million on hiring illegal immigrants to clean the stores. This is one the biggest sex discrimination lawsuit in the history of retailer just because the grass-roots organizations do not want this retailer in the area. â€Å"In a five-minute video message to Wal-mart’s workers, Scott told employees that they were expected to do the right thing every time, and he encouraged them to report unethical behavior to superiors or use the company’s ethics hotline, according to spokeswoman Mona Williams.† â€Å"It is a mark of our strength that when we uncover issues, we deal with them, do the right thing and are a stronger company as a result, â€Å"Scott said in the telecast to 1.2 million workers.† Grant (2005)In conclusion people should not always believe what is told to them in the public room, people have to evaluate for themselves and stick to their ethic believes. Reference: Wal-Mart (n.d.). Servant Leadership. Retrieved June 21, 2008., fromhttp://walmartstroes.com/AboutUs/289.aspx(2006). 45 Years of Wal-Mart History: A Technology Time Line. Academy of Information & Management Sciences. Plunkett, J. W. (Last updated February 21, 2008). Retail Technologies Leap Ahead. [Electronic version]. Retail Industry. Retrieved June 21, 2008 from http://www.plunkettresearchonline.com. Wal-Mart Technologies Enhance Visible and Behind-Scenes Services. (2005, July). Retail Merchandiser, Retrieved June 21, 2008, from Business Source Complete database. Govindarajan, V. & Gupta, A. (1999). Taking Wal-Mart Global: Lessons From Retailing’s Giants, Retrieved June 21, 2008, from http://www.strategy-business.com/press/16635507/13866Walmart Completes Goal To Sell Only Concentrated Liquid Laundry Detergent, Retrieved June 21, 2008, from http://walmartstores.com/AboutUs/7603.aspxBateman, T.S., & Snell, S.A. (2007). Management: The New Competitive Landscape. [University of Phoenix Custom Edition e-text]. New York: McGraw-Hill/Irwin. Retrieved June 10, 2008, from University of Phoenix, MGT330 Web site. Diversity. (n.d.). Retrieved June 20, 2008, from http://walmartstores.com/Diversity/

Jordan s Influence On Probation Supervision - 861 Words

Jordan reported not having any friends worth mentioning. He reported his past associates or friends were trouble makers and were on probation supervision. When specifically asked about the people in the car with him on the night of the incident, he reported they were trouble makers and he should not have been associating with them. Jordan denied being in a gang, but reported some of his former associates were gang members. Jordan did not disclose the name of the gang his friends were members of and reported gangs were not positive. There are indications that Jordan admires his delinquent peers enough to warrant particular concern and he usually follows their lead. Prior to being detained, Jordan was not involved in any prosocial community activities. Alcohol and Other Drugs Jordan s first reported use of alcohol or drugs was at age 13. Jordan has previously participated in treatment for alcohol or other drug use and is receptive to participation in such a program. Prior to being detained, Jordan completed individual and family counseling. This counseling included a substance abuse component. Jordan denied being under the influence of any illegal substances on the night of the offenses and denied using any illegal substances since he moved in with his mother. Jordan reported using marijuana had no impact on his actions, and he just liked the way being high felt. Individual and family counseling with a substance abuse component was effective for Jordan. He was able toShow MoreRelatedEvaluation Of Mentoring Programs For The United States1732 Words   |  7 PagesJordan Woltjer 11/16/2016 Course Project Part 2 Matz shows that mentoring programs were first instituted in the U.S. in the late 19th century as an alternative to incarceration to be used in Juvenile Courts under the supervision of probation officers (2014). According to Matz, these sentencing policies were inspired by the progressive era’s focus on alleviating the mass poverty that was caused by industrialization, immigration, and urbanization (2014). Blakeslee and Keller state that â€Å"The highlyRead MoreStrategic Marketing Management337596 Words   |  1351 PagesSheffield Hallam University and Visiting Professor, Northumbria University AMSTERDAM †¢ BOSTON †¢ HEIDELBERG †¢ LONDON †¢ NEW YORK †¢ OXFORD PARIS †¢ SAN DIEGO †¢ SAN FRANCISCO †¢ SINGAPORE †¢ SYDNEY †¢ TOKYO Elsevier Butterworth-Heinemann Linacre House, Jordan Hill, Oxford OX2 8DP 200 Wheeler Road, Burlington, MA 01803 First published 1992 Second edition 1997 Reprinted 1998, 1999, 2001, 2003 Third edition 2005 Copyright  © 1992, 1997, 2005, Richard M.S. Wilson and Colin Gilligan. All rights reserved TheRead MoreExploring Corporate Strategy - Case164366 Words   |  658 Pagesââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  ââ€"  CASE Airlines post-9/11 – reshaping strategies and planning for the future in the wake of a global shock. Amazon (A) – long term planning of a successful dot.com. Jordan – the challenge of building capabilities for success in Formula 1. Shefï ¬ eld Theatres – strategy formulation for a wide audience of public and commercial stakeholders. Fisons – disastrous consequences of stakeholder management. Iona – Mission-drivenRead MoreInternational Management67196 Words   |  269 Pagesglobally. The same can be said for mass collaboration efforts occurring through digital, online technology for the development of new and innovative systems, products, and ideas. Both social networking and mass collaboration bring new power and influence to individuals across borders and transform the nature of their relationships with global organizations. As in the past, these developments underscore and reinforce the importance of understanding different cultures , national systems, and corporate