Love And Devotion Everlasting Concepts With Innumerable...

Love and Devotion: Everlasting Concepts with Innumerable Meanings It’s said that college will be the best years of your life. So far college has encompassed the most stressful, depressing, challenging, but above all enriching months of my near nineteen years. Rainbow Rowell of Fangirl once described physical time in college, describing that â€Å"months are different in college, especially freshman year. Too much happens. Every freshman month equals six regular months—they re like dog months†. Over this four month semester, which felt like an entire high school year, a lot has happened and I’ve changed significantly. I’ve become more confident, more open, more accepting; I woke up. I woke up from the trance that I was in, living day by day being told what to do and when to do it; a structured, controlled schedule that was my reality. Therefore, in college and in this course, my views on love and devotion have changed; and the studying of great texts such as the Plato’s Symposium, the Book of Ruth in the Heb rew Bible, and the Bhagavad Gita have contributed to the expansion of my knowledge on such abstract topics. Love holds various meanings that vary from person to person, which is largely what is so remarkable about it. Love is an emotion, a drive, an expression; love is many things combined into one strong pull to some force. In The Symposium, love holds many interpretations by the various speakers, but to Socrates himself, love is the desire to attain perfection and beautyShow MoreRelatedVictorian Novel9605 Words   |  39 Pagesâ€Å"History is the essence of innumerable biographies†, claimed Carlyle. Biography itself had a huge influence on the shape of the Victorian fiction. The biography takes its origin back in the Romantic experience of a unique and developing individual reflected in the genre of ‘self-development romance’. However, the romantic biography did not bring the subject to the novel but rather changed its scope of focus to the nature and meanin g of human life itself. That concept found a strong affinity with

A Case Study Of A 41 Year Old Mexican American Woman Who...

The following is a case study of a 41 year-old Mexican American woman who was recently diagnosed with type 2 diabetes. Alicia Cordova is 5 feet 3 inches tall. And currently weigh 155 pounds; she was pregnant for her second child when she developed gestational diabetes .After pregnancy her blood glucose went back to normal. Mrs Cardova was advised to exercise regular, maintain a healthy weight, and to get regular checkups. However, she has not been able to maintain a healthy weight; she states that she does not overeat, and she exercises regularly. She goes to the gym because she wants to lose weight; however, she is concerned about the effects of diabetes and the possibility that she might need to take insulin injections. She also voice her concerns about her overweight husband and children, and they are not very active. Mrs Cordova was referred to a dietician by her physician. According to Cordova BMI, it indicates that she is overweight. She has not been able to maintain a healthy weight. However, the genetic make up of an individual play an extremely important role to consume or store more energy. Type two diabetes mostly occur in overweight individual; the pancreas produce a small amount of insulin or stop producing insulin, so Cordova needs to control this diesease with diet and exercise. In extreme cases, she might have to take insulin to keep her blood glucose level stable. Even if she is overweight, she can have a healthy weight by just taking the time to goShow MoreRelatedOsteoporosis: bone Mass7865 Words   |  32 Pagesmineral density (BMD) is reduced, bone microarchitecture is disrupted, and the amount and variety of non-collagenous proteins in bone is altered. Osteoporosis is defined by the World Health Organization (WHO) in women as a bone mineral density 2.5 standard deviations below peak bone mass (20-year-old healthy female average) as measured by DXA; the term established osteoporosis includes the presence of a fragility fracture.[1] Ost eoporosis is most common in women after menopause, when it is calledRead MoreHealth Care Analysis8147 Words   |  33 Pagespolicy analysts.[1][2][3][4] The two countries had similar health care systems beforeCanada reformed its system in the 1960s and 1970s. The United Statesspends much more money on health care than Canada, on both a per-capita basis and as a percentage of GDP.[5] In 2006, per-capita spending for health care in Canada was US$3,678; in the U.S., US$6,714. The U.S. spent 15.3% of GDP on health care in that year; Canada spent 10.0%.[5] In 2006, 70% of health care spending in Canada was financed by governmentRead More_x000C_Introduction to Statistics and Data Analysis355457 Words   |  1422 PagesStates of America 1 2 3 4 5 6 7 11 10 09 08 07 ExamView  ® and ExamView Pro  ® are registered trademarks of FSCreations, Inc. Windows is a registered trademark of the Microsoft Corporation used herein under license. Macintosh and Power Macintosh are registered trademar ks of Apple Computer, Inc. Used herein under license. Library of Congress Control Number: 2006933904 Student Edition: ISBN-13: 978-0-495-11873-2 ISBN-10: 0-495-11873-7 ââ€"   To my nephews, Jesse and Luke Smidt, who bet I wouldn’t putRead MoreFundamentals of Hrm263904 Words   |  1056 Pagesassessment, assignments, grade tracking, and more manage time better study smarter save money From multiple study paths, to self-assessment, to a wealth of interactive visual and audio resources, WileyPLUS gives you everything you need to personalize the teaching and learning experience.  » F i n d o u t h ow t o M A K E I T YO U R S  » www.wileyplus.com ALL THE HELP, RESOURCES, AND PERSONAL SUPPORT YOU AND YOUR STUDENTS NEED! 2-Minute Tutorials and all of the resources you your students needRead MoreMarketing Mistakes and Successes175322 Words   |  702 PagesSENIOR MEDIA EDITOR George Hoffman Lise Johnson Carissa Doshi Dorothy Sinclair Matt Winslow Amy Scholz Carly DeCandia Alana Filipovich Jeof Vita Arthur Medina Allison Morris This book was set in 10/12 New Caledonia by Aptara ®, Inc. and printed and bound by Courier/Westford. The cover was printed by Courier/Westford. This book is printed on acid-free paper. Copyright  © 2009, 2006, 2004, 2001, 1998, 1995, 1992, 1989, 1986, 1981, 1976 John Wiley Sons, Inc. All rights reserved. NoRead MoreDeveloping Management Skills404131 Words   |  1617 Pagesmymanagementlab is an online assessment and preparation solution for courses in Principles of Management, Human Resources, Strategy, and Organizational Behavior that helps you actively study and prepare material for class. Chapter-by-chapter activities, including built-in pretests and posttests, focus on what you need to learn and to review in order to succeed. Visit www.mymanagementlab.com to learn more. DEVELOPING MANAGEMENT SKILLS EIGHTH EDITION David A. Whetten BRIGHAM YOUNG UNIVERSITY

Negative Impact of Technology on Everyday Life Free Essays

Lexie Orr Research Paper Period 5 11 March 2013 Two Paragraphs Technology has officially taken over the world as it’s known. The urge to learn more as one ages has been swallowed by the urge to own the â€Å"Next Big Thing† as current gadgets outdate. As a result of this new technological era, the importance of education is being burnt out by the importance of technological advancement. We will write a custom essay sample on Negative Impact of Technology on Everyday Life or any similar topic only for you Order Now Teachers have been outdated due to the constant reliance of technology to spur out whatever information needed. Also, dependence on high technology has rid of the need for everyday in-the-home skills, things like cooking, dishwashing, and even cleaning. In addition, technology can have a great negative impact on family life. Although technology has widened opportunities for America’s everyday life, American intelligence has greatly declined due to the amount of work high technology minimizes that no longer requires us to use our abilities to think, memorize, learn, or even work. The technology era is damaging the average Americans brain. â€Å"Why do we need to learn this, all I have to do is Google it! How many times is this repeated daily in classrooms all over the world? Who can be sure, possibly more times than one can count on their own unless maybe of course there’s a calculator handy. The position of teachers everywhere around the world is becoming more useless every single day. Children no longer feel the need to tune in during class time knowing they have access to all the answers they could possibly need at the click of a button at any time. With online mathematical equation generators, book answers, and scientific calculators, the need for a math teacher is quickly diminishing. Computers now have spell and grammar check in which fix any word spelt or used incorrectly, and any wrongly written sentences, leaving grammar teachers with nothing to teach. Also, book and poem analysis and any old language translations can be found on the web with just one search making it hard for literature teachers to enforce their students to read, analyze, and think. One thing widely gone unnoticed is the measure of importance for teachers to pass on interpersonal and basic everyday off-technology skills in which technology can not impart. Nathaniel Wilkinson gives his say about technology depriving children of these everyday skills in saying, â€Å"Now I like the idea of having the computer to reinforce the knowledge already possessed by my students but using it in place of human interaction will only dull the students sense of respect for authority and interaction between live human beings and themselves† (Wilkinson). Children and teenagers have become so concerned in technology that they block out everything else teachers have to offer, missing out on these learnt traits of human interaction and verbal learning skills. How to cite Negative Impact of Technology on Everyday Life, Essay examples

Implement and Monitor Environmentally Sustainable Work Practice

Question: Discuss about theImplement and Monitor Environmentally Sustainable Work Practice. Answer: Introduction: In the contemporary business environment, organizations are recognizing adversities of climate change and its significance. The idea of environment protection rose in the beginning of the twenty first century. Nearly all business organizations can either have a positive or a negative impact on environment to a large extent. In the present-day business organizations are more aware about transformation organizations into Going Green or Environmental Friendly which also assists in attaining competitive advantage. It not only protects and sustain environment but also facilitates in develop and progress in organizations bottom line. For a business organization, adopting an eco friendly office infrastructure and culture allows its employees and other stakeholders to take part in the green movement. The primary challenge is to develop the right approach to involve and encourage the people involved with the organization, the process includes training, perusing, communication, allowing, susta in and promote participation in the Going Green Process. The author work as a Manager in the Stellini Bar, which is one of the most popular restaurant and bar in Melbourne, mainly serves Italian and European cuisine. As a Manager the basic job is to keep customers happy by ensuring that the bar runs without interference. The competition in the local restaurant business is quite high with each restaurants coming up with new innovative ideas to attract their customers. In this report the author is going to discuss about the environmental impact that is occurring in the Stellini Bar and recommending different measures that could be adopted to reduce the identified environmental impact. Restaurant Business and Generated Waste: The author work as the manager at Stellini Bar, so from experience the author has observed that restaurants produces a large amount of solid wastes that includes plastics, food wastes, broken glass, metal scraps, paper cups and boards. Also sometimes hazardous wastes also. So, there is a need for both restaurant owners and managers to improve ways to reduce waste disposals and reduce costs overhead expenses as well as meeting customer expectations. According to a new study, Australians throw away $8 billion of edible food which is 4million tones of food annually. The increasing size of the restaurant business in Australian economy raises the question about the suitability of the present green management system to deal the fast shifting set of ecological concerns. Although several initiates are taken by restaurant owners to reduce the food waste in the restaurant business like allowing customers to take away leftover food, donation to food bank or charity organizations, etc. Some orga nizations are even going one step further by converting the leftover food into composites which are then used in organic gardens. Now restaurant owners are also facilitated with software which pre calculate the supply required in the operations, and by this way restaurants are effectively managing supplies and cutting food wastes. The Stellini Bar produces a lot of wastes from packaging to left over foods and also in kitchen supplies. This is a serious problem as leftover food wastes costs business operations. For better analysis of the environmental impact of Stellini Bar, the author has identified the direct impact that includes the energy consumptions, solid wastes, water consumptions, air emissions etc. The Stellini Bar has a electricity consumption line both in commercial kitchen as well as the restaurant area. The restaurant has also water consumption lines that are used in kitchen and toilet areas as well as for other cleaning purposes. The Stellini Bar has a good amount of customers who order takeout food parcels, so in the process the restaurant serves them in plastic containers. Like other restaurants, the Stelline Bar also produces a large amount food wastes that consumers simply decide not to eat. In Stellini Bar people often left foods which they could not finish in their platter, this increases the food wastes. Customers often hesitate to ask for the leftover food as parcel. In a recent study it has been found out that more than 10% of the restaurant prepared food goes into t rash after purchased by customers. In the global water crisis scenario restaurants tend to waste tons of water every year. Restaurants are equally responsible for creating air pollution as automobiles and industries. The smoke and fumes exhausted from the chimney often produces harmful gasses. In Stellini Bar, the kitchen uses grills and char broilers for preparing food, but on flipside it produces a lot of harmful gases like carbon mono oxide. According to some experts, restaurant kitchen produces more gasses than a truck. Also, restaurant kitchen also produces grease which in long run not only traps work but are highly inflammable which can start fire when overheated. Going Green: The increasing human demand has increased the carbon foot prints of human beings that are disrupting the chemical cycle which were undisturbed for centuries. With the growing competition in the restaurant business, many organizations have adopted the innovative go green concept to build more environment friendly restaurants for attracting customers. The concept of green restaurant can be explained into broader terms of sustainability, renewability and eco friendly. The basic idea is to promote not only recycling of papers, glass, metals, etc but also recycle of pre consumed wastes. The eco friendly Green restaurant concept will encourage the Stellini Bar to be less wasteful and more resourceful. The Stellini Bar is having a great ambience where customers enjoy great food at social environment. In the contemporary service sector, the need for sustainability has increased and thus increased the environment friendly awareness. Sustainability simply means balance between the environmenta l, cultural and economical aspects of the business. Sustainability increases the profit and customer loyalty of the business. The basic aim of sustainable business environment for Stellini Bar is to reduce the dependency on the use of petroleum in automobiles used for transportation of regular supply for the restaurant. The aim is also to reduce the use of heavy metals for decorating the interior of the restaurant space and the kitchen area. Bio-degradable products would be replaced with the use of heavy metals. The use of synthetic chemicals that keep on in ecology creates one of the most dangerous hazards in long run, so plastic products like paper cups, plates and bags should be banned for use in Stellini Bar. Plastics are one of the most harmful elements that is extensively used in Setllini Bar on everyday basis. It is because that it is non-degradable in nature and thus stays in the eco system for ever creating pollution on large scale. The restaurant kitchen is another place w hich produces a lot of harmful gasses and greases which needs check. The management should install modern kitchen systems which release less harmful gasses and greases. Lastly the step to reduce the total amount of food waste that Stellini Bar produces could be checked by conducting a waste audit. It will allow the management to experience physically what food wastes the restaurant is been producing. Once the audit will be conducted the results will be evaluated by current practices and measures to reduce the quantity of food waste. The management can also plan to renovate the restaurant to build green building to introduce innovative systems within the restaurant compound to impact the overall sustainability of the Stellini Bar. While planning for green buildings, the few basic things that should be kept in mind are sustainable planning, structuring, operations and maintenance practices. According to experts, alternative energy conservation strategies are always effective. The mana gement should also focus on the training as it is a very important aspect of a successful green restaurant and waste reduction process. Waste reduction has been effective low cost or no cost approaches to ease disposal cost, and environment friendly commercial kitchen. In general most waste reduction practices are ethical business practices with the "green" alias acts as a bonus for the brand image of the business. According to industry experts it is the most obvious thing to do because it not only cuts cost and also appeals to the customers. Although implementing in practical life takes time and effort as the initial equipments can be expensive, the employees need training to apply guidelines and new duties are time consuming. Once the management overcomes the initial hurdles, the change is sustainable in long run. The actions for becoming green restaurant will demonstrate the concern of environmental sustainability of Stellini Bar which will also attract support from both governme nt and NGOs, local communities. For Stellini Bar, becoming a sustainable business is a long going process and there is no finish line. It needs constant improvements and up gradation to encourage environmental sustainability. It has also been found that employees are often strongly motivated by the actions of sustainable environment friendly actions, which ultimately increases employee productivity and reduces turn over. The basic job of the management is to initiate an alternative eco friendly and bio-degradable restaurant business which will have minimum impact on environment and can sustain in long run. Green Design For Green Restaurant At Stellini Bar According to the recent trends, going green and building green buildings in business has become one of the hottest topics. Every other business organizations are giving importance in environmental sustainability. A secure, suitable and healthy business is the qualification for every successful restaurant business for customers as well as its employees. Going Green in restaurant business is not only following current trend but also building lasting sustainability. The immediate step for implementing environment friendly restaurant is through deciding the process of moving forward. It is evident that the management of Stellini Bar has to move forward with proper structure to facilitate requirements and abilities. Firstly, the existing Stellini Bar has a building which needs to be renovated to construct a new eco friendly green building. The restaurant area can be open during the renovation process, the only thing that the management should keep in mind that the materials which will be used in the process should be disposed off without creating much pollution. Also, during the renovation process efforts should be made to reduce the environmental impact. The steps that can be initiated in this process like minimizing light pollution, providing mass transportation of required supplies, using existing building footprints, reusing building materials from existing site, etc. (Baraban and Durocher, 2010)Energy efficient buildings have often designs which use the natural light to optimum for reducing usage of electricity. Walls should be replaced with large glass windows wherever possible. Especially in the dining area, implementing proper window panel will reduce the cooling system. Also, solar panels should be installed on roofs for use of renewable solar energy in dining and kitchen areas. For that the management has to hire solar panel expert to implement the process. This process requires some amount of investment in the initial process but proves to be very cost ef fective in long run as this will help in complete stop of usage of electricity. Once the renovation of the building is done, the management has to focus on energy consumption on inside kitchen operations. The average kitchen area of commercial restaurants consumes 10times more energy than any house hold kitchen. The lighting systems should be replaced with latest generation of CFLs and LED bulbs as they produces less heat and are also energy efficient. Energy is also consumed during the process of food preparation, like cooking, washing, cleaning, etc. the management should plan accordingly for efficient use of energy in kitchen to decrease the operation cost and maintaining environmental sustainability. The kitchen area should have onsite water purification system so that the water used in cleaning purposes can be used after purification. This will cut the water consumption amount of Stellini Bar. Also appliances for rain water harvest should be also implemented so that the rain wa ter can also be used. The management should buy most energy efficient appliances, old and a low quality appliance tends to be poor at energy efficiency. Making changes in kitchen operations can bring significant improvement in the process of sustainability. The management should approve kitchen appliances which are Energy Star approved, in that way all kitchen appliances will be energy efficient. The used cooking oil can be collected and reused as fuel for heating greenhouses during winters and also for minor fuel usage. This will enable the reuse of cooking oil without disposing it in garbage. As author has already discussed that Stellini Bar has a customer base who orders online for food delivery and the food is delivered in plastic containers. The management can take initiatives to replace the plastic containers with biodegradable products like coconut, bamboo and corn based containers and initiating the substitution of paper by bagasse- a non paper alternative which is equally b iodegradable and compostable (Freeman, 2011). The basic idea is to substitute the conventional restaurant eating experience with unique bio-degradable products which will have minimalist impact on environment. This will encourage the customers to take initiatives for environmental sustainability. The washrooms and toilets in the restaurant should be replaced with water efficient appliances. Lastly, the author has a unique suggestion for the management of the Stellini Bar for creating an environment friendly image as well as creating a brand value for the restaurant is by building an onsite organic garden. This will enable fresh supply of kitchen requirements and will also create uniqueness for the Stellini Bar. Conclusion: Implementing the above recommended steps requires a considerable amount of investment which can be a hurdle for the author to convince the management. Also, training the staff for implementation of the up gradation is required because this technologically improved appliance requires trained staffs to handle. The newly implemented rules and processes would need encouragement and practice from the management to be practiced. If the above recommended strategies are implemented successfully then Stellini Bar would become one of the greenest and environment friendly sustainable restaurants in Melbourne. Reference: Baraban, R.S. and Durocher, J.F., 2010.Successful restaurant design. John Wiley Sons. Freeman, E.M., 2011.Restaurant industry sustainability: barriers and solutions to sustainable practice indicators(Doctoral dissertation, Arizona State University).