Leadership and Communication Research Paper Example | Topics and Well Written Essays - 1500 words

Leadership and Communication - Research Paper Example This research paper is developed utilizing an interplay of factors which shape leadership development. The researcher discusses leadership, that enables people to go beyond the confines of mediocrity and tread into the realm of excellence. In the process, it induces people to define their desires and to pursue them with passion. Ultimately, leadership transforms potential into reality. In any organization, especially in the academe, the influence of leadership in its operations of has evolved from a simple theoretical framework to the complex structure we have today. The development of leadership theories and communication opened a whole spectrum of information which enhanced the interaction and interrelationships among personnel. In conclusion, the researcher states that the ways to solve human resources problems depend on factors that currently influence the workforce. An examination of these factors would assist the leader and decision maker in arriving at the most appropriate sol ution. At NCO Academy, the problem that was discussed and ensued between the administrators and the instructors necessitated a review and assessment of each set of personnel’s position and role in the academe. By realizing that each personnel’s active contribution to organizational goals, the rift between them would be properly addressed. It just requires the keen governance of NCO Academy’s leaders to steer the organization into an efficiently operating academe focused in the achievement of its organizational goals.

1980 MGM Fire and Fire Codes Case Study Example | Topics and Well Written Essays - 1250 words

1980 MGM Fire and Fire Codes - Case Study Example Fig.1 shows the site plan of the hotel. It had 26 floors designed luxuriously. Ground floor had the Casino, restaurants, showrooms and a convention center and upper level of the jai alai fronton. The below grade level had the lower level of the jai alai fronton, a movie theatre, several shops and boutiques, service areas, and underground parking. There were 2076 guest rooms and another 780 guest rooms under construction on the west side of the building. Hotel structure had fire-resistive, protected non-combustible and unprotected non-combustible segments. Both combustible and non-combustible materials were used for interior finish. Fire sprinklers were installed only in some major portions and every area was not protected for fire. Part of the 26th floor, the arcade level, convention areas, showrooms and some restaurants on the casino level were protected while the casino and tower were not protected with fire sprinklers. A manual fire alarm system was present in the hotel. The guest room floors had manual pull stations. The alarm system had bells and public address capability. There was no automatic detection system installed in the building (National Fire Protection Association, 1980).... Security tried to put off the fire but it was so huge that the Clark County fire department had to be contacted at around 7.15 a.m. (National Fire Protection Association, 1980). Fig.2 and Fig. 3 shows the fire magnitude at MGM Grand. Fig. 2 ("MGM", 2008) The MGM Grand - view from the corner of Las Vegas Blvd and Flamingo Rd Fig 3 ("MGM", 2008) The MGM Grand Fire - looking toward North-East from I-15 According to the fire department fire broke out due to an electrical problem in a combustible covered space next to a pie case in the restaurant. Presence of combustible interior finish and other material like plywood, plastic, paper, wooden decorative members and foam plastic padding of chairs and booths in the Deli helped fire spread very quickly and reach an uncontrollable magnitude. There was no protection in the path for the fire to spread to the Casino. Combustible interior finish, furnishings, other wooden and plastic materials like foam padding and moldings present in the Casino put in more fuel in the fire. Flow of air was also enough for the fire to inflate (National Fire Protection Association, 1980). Within 15 minutes of its detection fire had swallowed up a huge area including the Deli, the Casino and porte cocher on the west end of the building. Heat and smoke rising to the upper floors notified guests of the problem on the ground floors. Helicopters, fire fighters, construction workers and passersby were able to save many people. People who tried their way out through roofs and other exits were rescued while others waited in their rooms for help. Hotel was evacuated completely in 4 hours. 84 people died in the tragic incident. 14 people died on the Casino level, 29 in rooms, 21 in

Federal Reserve Paper Essay Example | Topics and Well Written Essays - 750 words

Federal Reserve Paper - Essay Example 3. Maintaining the stability of the financial system and containing systemic risk that may arise in financial markets. 4. Providing financial services to depository institutions, the U.S. government, and foreign official institutions, including playing a major role in operating the nation's payments system. Discussion Since the Federal Reserve Act of 1913 the Federal Reserve has been in governance of monetary policy. The policy is controlled by maintaining open market operations, reserve requirements, and discount rates (Monetary Policy, p.1). In section 2A of the Federal Reserve Act the objectives of the monetary policy read â€Å"The Board of Governors of the Federal Reserve System and the Federal Open Market Committee shall maintain long run growth of the monetary and credit aggregates commensurate with the economy's long run potential to increase production, so as to promote effectively the goals of maximum employment, stable prices, and moderate long-term interest rates† (About the Fed, p. 1). In this process the primary function of the central bank is to increase the credit and cash flow. The way this task is completed is by acting as a hub for the Federal Open Market Committee (FOMC). The Federal Reserve Bank relinquishes the funds from depository institutions into public funds. ... 1). Generally in order for the central bank to be successful at this agenda there has to be something of monetary value. The basic function of money is used as a stake horse for the Reserve bank. When the economy is in high demand of currency the Federal Reserve Bank issues it to institutions. When the demand for cash is low the bank will recover money from institutions and allow them to access a credit account (The Structure of the Federal Reserve, p. 1) These involvements along with the influence of the monetary policy will have a visible impact on the economic state. In light of the recent recession there has been some progress made toward fulfilling the monetary policy. The Federal Reserve Chairman, Ben S. Bernanke, made a testimonial over the recent effects of the economic recovery. Based on his report the new monetary policy has not yet had a positive effect. According to the report given by Bernanke the objective for the Federal Reserve to maximize employment and stabilize pri ces is near but offset by an expected decline of employment in 2011. It is expected that with the policy in place the unemployment rate will go down to 8% by 2012. The effects of the currently high unemployment rates force the economy into lower inflation periods. That force places us in range for deflation and is the cause of less production (Bernanke, p. 1). To enforce a consistent upward turn in the objectives of the monetary policy several Acts have been implemented. Of the lot, the Government Performance and Results Act Strategic Planning Document (2008-2011) outlines that the monetary policy goals will be met using the following objectives: 1. Stay abreast of recent developments in and prospects for the U.S. economy and financial markets, and in those abroad, so that monetary

Alcoholic Beverage and Energy Drink Essay Example for Free

Alcoholic Beverage and Energy Drink Essay The main objective of Hector Beverage Pvt ltd is to capture the market and positioned the brand in the mind of the customer. The main targeted customers are college students,sports person. Since the beverage segment is a diversified segment . The competition is high and there are many more supreme brands and it is difficult for a new brand to capture the market. ACKNOWLEDGEMENT No task whatever big or small can be completed without proper guidance and encouragement. It gives us a great pleasure to our deep sense of gratitude and reverence to every person who created a congenial atmosphere for successful completion of this project. In doing this project, I have been extremely privileged to receive support from a large number of knowledgeable people. I am deeply indebted to Mr Neeraj Kakkar (CEO), Mr James Paul Nattal (CFO), Mr Suhas Misra (COO), Miss Ujwala Mishra (HR EXECUTIVE ) Mr Gaurav Sharma (Area manager) for giving me the opportunity to undergo my project in their esteemed organization and for giving their timely suggestions valuable guidance. I would like to express our gratitude and profound thanks to Mr Pravat Shrivastsv (Senior coordinator), Miss Shilpa Puri (Faculty), International Management Center, New Delhi for his valuable sustained, guidance, invaluable suggestions and constant encouragement without which it would not have been possible for us to complete this project. TABLE OF CONTENTS Topic| Page no. | Cover page| | Title page| | Certificate| | Acknowledgement| | Preface| | List of figures| | List of Tables| | Executive Summary| 7| Introduction of Report| 9| Company Profile| 11| Literature Review| 18| Objectives| 19| Research Methodology| 20| Findings AnalysisConclusion| 3435| Recommendations| 36| Limitations| 37| Biblography| 38| Annexture| 39| | | LISTS OF FIGURES: List of Figures| List of Tables| Page No| Figure 1:Pie graph for gender | Table 1| 22| Figure 2:Bar graph for coming across an energy drink| Table 2| 23| Figure3:Bar graph for regular curstomer| Table 3| 24| Figure4: Bar chart for tasting energy drink| Table 4| 25| Figure 5: Bar chart for tasting Tzinga| Table 5| 26| Figure 6: Bar chart for new awareness about Tzinga| Table 6| 27| Figure7: Bar chart for rating Tzinga flaviur| Table 7| 28| Figure8: Bar chart for tzinga providing advantage| Table 8| 29| Figure9: Bar chart of tzinga in any other flavour| Table 9| 30| Figure10:Bar chart for rating Tzinga accordance to price| Table 10| 31| Figure 11:Bar chart for comparision of Tzinga to other drinks| Table11| 32| | | |. | | | EXECUTIVE SUMMARY Hector Beverages brings new experience to the Indian consumer. The company have used some natuaral herbs which is good for human health that emerges from scientific observation/ analysis of nature and creates tasty beverages, associating with leading companies and personalities. Cases in point is the first launch:Tzinga, lemon and mint flavor with natural herbs Gaurana and Zingsing. This product has a delicious taste of lemon mint with natural herbs Isolate with . Natural herbs are used to susstitute the amount of caffeine which is injurious to health . Its unique taste mekes it different than any other energy drink. And it has low amount of calories lowest calories. It is perfect for hard working days. They have these extremely meaningful products which are going to give them a competitive advantage over other products. INTRODUCTION The present world is fast moving world people are very busy and do not have time to take proper meal and consume mostly junk food which are high in calorie content and bad for health. it results in many different problem. Due to high intake of junk foods and low consumption of high nutrient value food people are suffering from more and more alments. in order to stay healthy and fit ,people should take proper nutritional content food. So Hector Beverage have launched new energy drink which has completely new flavor like lemon and mint which is completely drink from other enrgy drink. Hector is mainly targeting college students and office employees. So Hector is conducting many promotional activities to create an awareness So the main objective of Hector Beverage is to Create brand awareness for Tzinga. INTRODUCTION OF PROJECT Beverage industry is one of the fast growing industries in India . it can be divided into two sections i. e. carbonated and non-carbonated. the carbonated drinks that can be further classified into cola, lemon orange, mango and apple segments. Marketing includes all the activities like promotion, distribution, advertising etc. To fulfill all the segments of consumers. Marketing is also to convert social needs into profitable opportunities. So this topic provides all the essentials to theoretical knowledge with practical knowledge and to inculcate the efficiency. It is also requirement for the company to improve their service and product quality for achieving their ultimate goal. Beverages can be classified into 2 types ALCHOHOLIC BEVERAGE An alcoholic beverage is a drink containingethanol, commonly known as alcohol. Alcoholic beverages are divided into three general classes: beers wines, and spirits. Alcohol is a psychoactive drug that has a depressanteffect. A high blood alcohol content is usually considered to be legal drunkenness because it reduces attentionand slows reaction speed. Alcohol can be addictive, and the state of addictionto alcohol is known as alcoholism. The production and consumption of alcohol occurs in most cultures of the world, from hunter-gatherer peoples to nation-states. Alcoholic beverages are often an important part of social events in these cultures. In many cultures, drinkingplays a significant role in social interaction — mainly because of alcohol’s neurological effects. NONALCHOLIC BEVERAGE A non-alcoholic beverage is a beveragethat contains less than 0. 5% alcohol by volume. Non-alcoholic versions of somealcoholic beverages, such as non-alcoholic beer (near beer) and cocktails(mocktails), are widely available where alcoholic beverages are sold.alcoholic wine undergo an alcohol-removal process that may leave a small amount of alcohol. Because of this, some states have legal restrictions on non-alcoholic beer and wine. | ORGANIZATION PROFILE HECTOR BEVERAGES The beverage offerings in the developed world are so much better than those in the developing world. Beverages in the US and Europe are an important delivery mechanism for nutrients (macro, like protein and micro- vitamins and minerals) while in the developing countries they are little more than (as we have noted) sweetened fizzy water. Hector Beverage Pvt Ltd. is here to bridge the gap, to challenge the beverage majors and their attempts to maintain the status quo which they have been doing for all the years they have been in business. The beverage game is bound to change, for the better and Hector intends to be the people doing it Hector is a beverage company with a twist. Now that does not really mean that Hectors products have a dash of lemon (some of them, in the future mayindeed but thats well besides the point). The twist is that Hectors beverages are meaningful. Hector beverages believes, and believe with a lot of intensity, that beverages have to be more than fizzy, sweetened/ flavored water. Worldwide beverages contribute a lot to the consumers health- delivering macro- nutrients (protein) and micro (vitamins and minerals) and there is no reason why that should not be the case in the developing world. Well, no reason apart from the fact that the beverage giants have a vested interest in sustaining the status quo as that keeps cost down. Hector beverages is the new kid on the block that aims to take on the beverage majors by offering real value to the consumer- thats it, so simple- just healthy, tasty drinks, no celebrities, no Santa Claus, no bells, no whistles. Hector associates itself with this story. As it is a very small player, new one also, in an industry which is so dominated by major players like Coke and Pepsi, it still believes that it will survive and win customers. Hector knows of what are the fundamental shortcomings of the existing beverage players- their inertia, and smugness and their commitment to status quo. So, Hector Beverages think that this Hector Vs Achilles will also be a contest of historic proportions, albeit with a significantly different outcome MISSION Hectors mission statement is as follows: 3 our mission is to serve people by Quality, Healthy and tasty protein drink. VISION Hectors vision is to capture Delhi and NCR market by providing quality, healthy and tasty protein drink at a suitable price to keep people healthy and fit. VALUES We thought about this and decided to have this section not because every company seems to have something reasonably rich to say on its values. We realized that this is the beginning of differentiation and our values to us are just some of the fundamental things that excite us. As some poet, forgotten cruelly by literature must have aptly noted: with more self-serving nonsense we will not bore further thee but, instead, just spread out for your reading pleasure our values three. 1. Audacity: For obvious reasons. a new business is anyway tough. The fact that we would be taking on the Beverage Behemoths makes it even more exciting. We love thinking big and are in it because we want to ask the big boys to bring it on 2. Rooting for the underdog: The underdog can’t but try harder. As the bona-fide underdog in the beverage market we have a vested interest in rooting for the underdog. 3. Integrity: All irreverence aside, we are committed to the greater common good and unwaveringly so. COMPANY HIGHLIGHTS The firm has started its operation to fulfill the need of the market segment that still have not been fulfilling properly. Hector Beverages brings healthy, tasty beverages to the Indian consumer. The company strives to bring the best for human health that emerges from scientific observation/ analysis of nature and creates tasty beverages,associatingwithleadingcompaniesandpersonalities. Cases in point are the first two launches: Frissia (TM) Chocolate Protein Drink and Frissia(TM) Vanilla Protein Drink. These products are a delicious blend of Soy Protein Isolate with natural identical chocolate or vanilla flavor for really busy people. Soys benefits for health are well recorded but a significant barrier to adoption has been its bitter after taste that we have taken care of in this blend. Its as good as any chocolate/ vanilla stuff that the consumer may consider. And, at the lowest calories/ gram of complete protein its perfect for work-days spent in meetings and working on laptops/ blackberries. Hector also brings about a genuinely new approach to market- dropping political correctness for an honest communication with consumers in all interactions. In short, we have these extremely meaningful products and are going to talk quite straight to our consumers. These are exciting times for Hector- do get in touch if you find all this interesting and want to be a part of Hector, in any capacity. Hector Beverages, a pioneer in the Indian Functional Beverages industry, recently announced the launch of their newest product Tzinga Energy Drink. Tzinga is made with a powerful blend of ingredients to avoid those energy slumps we know all too well, and keep mind and body performing at their best. * Unlike existing energy drinks, Tzinga tastes great and is availalable for the very reasonable MRP of Rs 20. * Tzinga comes in a case with 12 pieces * Tzinga will be available at 2,000 stores around Delhi NCR starting April 7th, and is scheduled to launch in Bangalore by the end of April. INGREDIANTS * Tzinga consists of lemon and mint. * Also certain natural herbs like GUARANA and GYNSING (which are South American herbs) NUTRITIONAL INFORMATION(per 100ml): Water, sugar , lemon juice concentrate| 0. 75%| Caffeine| 0. 03%| Energy| 44kcal| Carbohydrate| 11g| Protein| 0g| Fat| 0g| 1. TARGET MARKET * Above 18 years * College students * Office employes * Sports person * Fitness freaks person RECOMMENDATIONS * Not applicable for Children below 18 * Also not applicable for pregnant women and lactating women * Not recommended for diabetic patients * Not more than 2 packs should be consumed in a day FOUNDER MEMBERS CEO PROFILE: Mr Neeraj Kakkar- His corporate career started after he completed his MBA from MDI, Gurgaon in 1998. He worked with Union Carbide and later Wipro before joining. Coke in 2001. He had an amazing run with Coke- the kind that becomes a part of Corporate Folklore, with the high point being his time in Bangalore when he seemed to have settled the much-touted Cola battle conclusively. In 2008, he headed to Wharton to do a second MBA and is now in the thick of the action as CEO of Hector Beverages Private Limited, India CFO PROFILE: Mr James Paul Nattal- James, Wharton alumni with Hector. After his Chemical Engineering from Brigham University, he worked with Dow Chemicals for six years and is what many call a packaging geek- so for him the form is the substance, the medium is the content. His packaging expertise ensures that when you buy our products, most of your money is not going to the packaging, as it does in the case of all other beverage companies. He is responsible for having created a number of food and beverage packaging concepts across the United States and Europe and heads the product development function for us. COO PROFILE: Mr Suhas Misra Suhas did his MBA from IIM Calcutta (Class of 2003) and joined Coke from campus. He had the kind of start that, again, Corporate Folklore, would describe as sensational- with astronomical growth rates being registered in rural Rajasthan. In 2005 he moved to Nokia, before, in 2006, starting ChannelPlay- Indias first integrated Sales Process Outsourcing company (www. channelplay. biz) and now is the COO of Hector Beverages Private Limited. Competators- Since the Beverage industry is a big diversified segment. There are many potential strong competators in this segment. Various beverage like milk, tea, coffee, beer, whisky, protein drink, energy drinks, soft drinks etc are all competitors for each other Tzinga with its unique flavor can create a niche in the market. Tzinga is the only energy drink which have used natural herbs. but the real competator of Tzinga is Red Bull . Redbull have been dominating the energy drink market since 6 yrs. To name a few potential competitors, the leading beverage manufacturing companies in India are Coca-cola, Pepsi-co, UB group, Hindustan Unilever Limited, Tata tea, Dabur foods, , Nestle India, Sula wines, CCD, LITERATURE REVIEW A traditional definition of a brand was: â€Å"the name, associated with one or more items in the product line, that is used to identify the source of character of the item(s)† (Kotler 2000, p.396). The American Marketing Association (AMA) definition of a brand is â€Å"a name, term, sign, symbol, or design, or a combination of them, intended to identify the goods and services of one seller or group of sellers and to differentiate them from those of competitors† (p. 404). Within this view, as Keller (2003a) says, â€Å"technically speaking, then, whenever a marketer creates a new name, logo, or symbol for a new product, he or she has created a brand† (p. 3). He recognizes, however, that brands today are much more than that. As can be seen, according to these definitions brands had a simple and clear functions identifiers. Before the shift in focus towards brands and the brand building process, brands were just another step in the whole process of marketing to sell products. â€Å"For a long time, the brand has been treated in an off- hand fashion as a part of the product† (Urde 1999, p. 119). Kotler (2000) mentions branding as â€Å"a major issue in product strategy† (p. 404). As the brand was only part of the product, the communication strategy worked towards exposing the brand and creating brand image. Aaker and Joachimsthaler (2000) mention that within the traditional branding model the goal was to build brand image ; a tactical element that drives short-term results. Kapferer (1997) mentioned that â€Å"the brand is a sign -therefore external- whose function is to disclose the hidden qualities of the product which are inaccessible to contact† (p. 28). The brand served to identify a product and to distinguish it from the competition. â€Å"The challenge today is to create a strong and distinctive image† (Kohli and Thakor 1997, p. 208). Concerning the brand management process as related to the function of a brand as an identifier, Aaker and Joachmisthaler (2000) discuss the traditional branding model where a brand management team was responsible for creating and coordinating the brand’s management program. In this situation, the brand manager was not high in the company’s hierarchy; his focus was the short-term financial results of single brands and single products in single markets. The basic objective was the coordination with the manufacturing and sales departments in order to solve any problem concerning sales and market share. With this strategy the responsibility of the brand was solely the concern of the marketing department (Davis 2002). In general, most companies thought that focusing on the latest and greatest advertising campaign meant focusing on the brand (Davis and Dunn 2002). The model itself was tactical and reactive rather than strategic and visionary (Aaker and Joachimsthaler 2000). The brand was always referred to as a series of tactics and never like strategy (Davis and Dunn 2002). OBJECTIVES * Maintaining positive, strong growth each year not withstanding seasonal sales pattern. * Achieve a comprehensive output in market penetration. * Increase customer satisfaction simultaneously. * A double to triple digit growth for the first five years. * Maintain a significant research and development budget to enhance future. * Product developments. * To take in fresh minds as interns and permanent recruits to lead the organization to a greater development path. RESEARCH METHODOLOGY Descriptive strategy is used since we have to collect the primary imformation from Tzinga customer. A descriptive research intends to present facts concerning the nature and status of a situation, as it exists at the time of the study. Sample Design a). Sample Unit A business organization whether it is a mall, college canteen, shops is considered as one entity and would be considered as a 1 sample unit. b)Sample Size- A survey was conducted where sampling and sales were taking place. A sample size of 100 is taken. c)Sampling Technique- Sampling technique here used is non-probability simple random sampling. We considered it as area sampling since the research is focus onto a particular area. We will be using the NON – COMPARATIVE scaling technique and will be using the LIKERT scale in which 5options will be given ranging from strongly disagree to strongly agree. d)Sampling Area –. The area which was taken was South Delhi where I focused on shops and college. Data Collection a)Sources – Primary data collection method is used as data was collected directly from responded through questionnaire. questionaire were both open and closed . And ranking method is used to measure the degree of agreement and disagreement. b)Tools- Various statistical tools like pie-chart, is used to represent the data and interpret them DATA ANALYSIS Q1. . Gender a) Male b) Female | | Frequency| Percent| Valid| Male| 48| 60. 0| | Female| 32| 40. 0| | Total| 80| 100. 0| FIGURE 1 Analysis-This shows that male samples are more than female sample. Q2. Did you taste any energy drink before? (a) Yes (b) No Table 2Gender * Did you tatse Tzinga before? Crosstabulation| Count| | | Did you tatse Tzinga before? | Total| | | YES| NO| | Gender| Male| 23| 25| 48| | Female| 14| 18| 32| Total| 37| 43| 80| Figure 2 Analysis-This was a comparative study done between male and female. Out of total 48 samples of male 23 have tasted tzinga and 25 have not tasted it. also in the case of female out of 32 ,14 have tasted Tzinga and 18 have not tasted Tzinga. Q3. Where did you come across an energy drink? (a)Television (b)Newspaper (c)Magazine (d)Promotion event | Table 3|. | | Where did you come across an energy drink| Total| | | Television| Newspaper| Magazine| Promotional Event| | Gender| Male| 24| 3| 3| 18| 48| | Female| 19| 2| 0| 11| 32| Total| 43| 5| 3| 29| 80| Figure 3 Analysis-Again in the case of 48 respondent ,24 male responded have come to notice about energy drink through television,3 through newspaper,3magazine,18 through promotional event Q4. Which energy drink did you taste ? (a)Red bull (b)XXX (c) Clould 9 (d)Barn Table 4Gender * Which energy drink do you taste Crosstabulation| Count| | | Which energy drink do you taste| Total| | | Red Bull| XXX| Cloud 9| Barn| |. Gender| Male| 24| 10| 8| 6| 48| | Female| 11| 9| 9| 3| 32| Total| 35| 19| 17| 9| 80| Figure 4 ANALYSIS Out of 48 males 24 have take Redbull,10xxx,8 clould9barn. And in the case of female side 11 have taken Red bull,9xxx9 clould 9 nad 3 barn. Q5. Are you a regular consumer of energy drink? (a)yes (b)no Table 5 Gender * Are you a regular consumer of energy drink? Crosstabulation| Count| | | Are you a regular consumer of energy drink? | Total| | | YES| NO| | Gender| Male| 16| 32| 48| | Female| 11| 21| 32| Total| 27| 53| 80| Figure 5 ANALYSIS Out of 48 males,16 are regular consumer of energy drink and 32 are not regular consumer. And in the case of female out of 32 ,11 are regular consumer and 21 are not regular consumer. Q6. Have you tasted tzinga, the new launch ever? (a)yes (b)no Table 6 Gender * Have you tasted Tzinga the new launch ever Crosstabulation| Count| | | Have you tasted Tzinga the new launch ever| Total| | | YES| NO| | Gender| Male| 17| 31| 48| | Female| 12| 20| 32| Total| 29| 51| 80| Figure 6 ANALYSIS Out of 48 responded 17 have tasted tzinga before and 31 have not heard about Tzinga. And out of 32 females 12 have tasted Tzinga before and 20 have not. Q7. When did you first hear about tzinga? (a)promotion (b)friend (c)salesman Table 7 Gender * When did you first hear about Tzinga Crosstabulation| Count| | | When did you first hear about Tzinga| Total| | | Promotion| Friend| Salesman| | Gender| Male| 30| 13| 5| 48| | Female| 18| 13| 1| 32| Total| 48| 26| 6| 80| Figure 7 ANALYSIS Out of 48 male responded,30 have heard about Tzinga thrugh promotion activities,13 through friend and 5 through salesmamAnd in the case of 32 female responded 18 have heard about Tzinga though promotion 13 through friend. Q8. How much would you rate the flavour of Tzinga? (a). Excellent (b). Good (c). Average (d). Poor (e). Very poor. Table 8Gender * How much do you rate the flavour of Tzinga Crosstabulation| | | | How much do you rate the flavour of Tzinga| Total| | | Excellent| Good| Average| | Gender| Male| 3| 32| 13| 48| | Female| 3| 23| 6| 32| Total| 6| 55| 19| 80| Figure 8 ANALYSIS Out of 48 male responded,3 of them think that the flavor of Tzinga is excellent ,and 32 of them rate Tzinga as good ,and 13 of them average. In the case of female responded 6 of them think that it is excellenet ,23 are good and 6 average. 9. Would you say the design of the product Tzinga provides it an advantage when it comes to catching the eye of the customer? If Yes –How well? (a) Excellent (b) Good (c) Average | | Table 9| | | | would you say the design of the product catch the eye of the customer| Total| | | Excellent| Good| Average| | Gender| Male| 2| 30| 16| 48| | Female| 2| 24| 6| 32| Total| 4| 54| 22| 80| Figure 9 ANALYSIS Out of 48 male responded 2 think that the design is excellent,30 think that it is good 16 think that it is average in the case of emale respondent 2 think that it is excellent,24 think that it is good and 6 think that it is average. Q10. How much would you rate the value aspect accordance to its price? (a) Excellent (b) Good (c) Average (d) Poor (e) Very poor Table 10 Gender * Value of the aspect according to price Crosstabulation| Count| | | Value of the aspect according to price| Total| | | Excellent| Good| Average| | Gender| Male| 4| 39| 5| 48| | Female| 4| 21| 7| 32| Total| 8| 60| 12| 80| Figure 10 ANALYSIS Out of 48 male responded think that it ha excellent quality accordance to its price,39 think that it is good according to its priceand 5 that it is average according to its price. IN the case of females 4 think that it is excellent ,21 think that it is good and 7 think that it is average. Q11. How would you rate tzinga in comparision to other energy drinks? (a). Excellent (b). Good (c). Acverage. (d). Poor (e). Very poor Table 11 Gender * Rate Tzinga with respect to other energy drinks Crosstabulation| Count| | | Rate Tzinga with respect to other energy drinks| Total| | | Excellent| Good| Average| | Gender| Male| 2| 26| 20| 48| | Female| 2| 9| 21| 32| Total| 4| 35| 41| 80| Figure 11 ANALYSIS According to the samples 2 people think that Tzinga is excellent ,26 think that it is good and 20 are average. And in the female segment 2 think that it is excellent ,9 think that it is good and 21 think that it is average. FINDINGS From the following project we can draw inference that Tzinga is new to the marketand is being liked by the people . People prefer this drink due to its unique flavor and intensity. Thought people are not that much aware of the product male are more exposed towards the product and have showed positive response towards it. CONCLUSION * The Tzinga is more liked by the youngsters of age group (21-25). * Tzinga is liked by the customers basically its design , price and taste. * The promotional activity is not liked by the customers. So they are not attracted too much towards this new brand. * The opinion does not vary as per the Genders of the customers. * The variation of taste and price will affect the preference of Tzinga. * The opinion of Tzinga is same for all age groups of people basically about the promotional activities. RECOMMENDATION * Television advertisement and promotional activities must be put up. * The distribution channel should be made strong. * Different diversified flavor must be introduced in the market. * Tzinga should be introduced in other parts of Indian Market. LIMITATIONS 1. The should be different flavours ,the lemon taste are not liked by many people. 2. Due to strong brand positioning by Red bull,it will take time for Tzinga to get established. 3. The availability of Tzinga is limited,it is not available in every store . 4. As zinger is a new brand,it suffers from identity crises BIBLIOGRAPHY: 1. Malhotra, Naresh K. Marketing research and applied orientation, (2010), Prentice Hall, New Delhi, Vol. 5, pp. 613-623, pp. 468. 2. Kotler, Philip and Armstrong, Gary, Principles of marketing, Pearson Publication. REFERENCES: * http://en. wikipedia. org/wiki/Promotion_(marketing) * http://hectorbeverages. com/about_us * http://hectorbeverages. com/hectors_values * http://hectorbeverages. com/home * http://hectorbeverages. com/homers_hector * http://www. adams-graphic-design-advertising-agency. com/point-of-purchase. html * http://www.aistriss. jp/old/lca/ci/activity/project/sc/report/030319_document/S2-1-Mont. pdf * http://www. eurelectric. org/Download/Download. aspx? DocumentID=2965 ANNEXTURE QUESTIONAIRE Name- Phone number- 1. Gender a)Male b)Female 2. Did you taste any energy drink before? (a)yes (b)no 3. Where did you come across an energy drink? (a)Television (b)Newspaper (c)Magazine (d)Promotion event 4. Which energy drink did you taste ? (a)Red bull (b)XXX (c) Clould 9 (d)Barn 5. Are you a regular consumer of energy drink? (a)yes (b)no 6. Have you tasted tzinga, the new launch ever? (a)yes (b)no 7. When did you first hear about tzinga? (a)promotion (b)friend (c)salesman 8. How much would you rate the flavour of Tzinga? (a) Excellent (b) Good (c) Average (d) Poor (e) Very poor 9. Would you say the design of the product Tzinga provides it an advantage when it comes to catching the eye of the customer? If Yes –How well? (a) Excellent (b) Good (c) Average (d) Poor (e) Very poor 10. How much would you rate the value aspect accordance to its price? (a) Excellent (b) Good (c) Average (d) Poor (e) Very poor 11. How would you rate tzinga in comparison to other energy drinks? (a) Excellent (b) Good (c) Average (d) Poor (e) Very poor.

Clinical Manifestation Of Osteomyelitis Nursing Essay

Clinical Manifestation Of Osteomyelitis Nursing Essay Osteomyelitis is the inflammation of the bone. This can be due to bacteria, fungi and germs PubMed Health 2012. Bone destruction, necrosis and formation of new bone or also called as involucrum are all features of chronic osteomyelitis. Osteomyelitis are characterised into two types depending where the infection originates. Homogenous osteomyelitis where the culprit of the infection such as bacteria, fungi or germs enters the bone through the lymphatic and circulatory systems and lodged in the small vessels, causing blockage in the bone. The bone will deprived of oxygen supply that causes thrombosis, ischaemia and eventually the bone will die, known as sequestrum (Marek 2007). The characteristic of bone inflammation is the accumulation of fluid, increased vasculature and leukocytes in the area. Bones caniculi will be sealed by exudates through the metaphysis, bone marrow cavity and into the cortex. As a result, this will lead to the formation of new bone by osteoblast, known, as invo lucrum. The infected materials escape through the opening of the involucrum into the soft tissues. The infectious materials will weaken the cortex of bone making it more prone to fracture (Marek 2007). Exogenous osteomyelitis is the infection starts at the soft tissues affecting the muscles and connective tissues that lead to the formation of abscesses oedema or this is known as Brodies abscesses (Marek 2007). Clinical Manifestation of Osteomyelitis The clinical manifestation of osteomyelitis generally includes general malaise or weakness, headache, anorexia and fever. The site of infection will exhibit redness, swelling, warm to touch, tender and usually contains purulent material (Marek 2007). The high dose intravenous antibiotic treatment for Mr. Andrews of three to eight weeks is necessary to kill the causative agents of the infection and prevent its reoccurrence (Marek 2007). What is PICC and the complications associated with the device? Peripherally inserted central catheter or PICC is a soft, long plastic tube inserted into the superficial vein proximal to the basilic or cephalic vein. The PICC is place for medication treatment such as antibiotic, chemotherapy and total parenteral nutrition (TPN) (California Pacific Medical Center 2012). Complications of the PICC are includes infection, occlusion, thrombosis and air embolism. Infection usually occurs either inside or on the insertion site. The area becomes swollen/tender, red and fever. The PICC line should be plush before and after the procedure to ensure patency of the line thus, preventing blood clot or thrombosis. The line should remained clamped and close after being used to prevent air from entering into the system (Erickson Field 2007). What information should be included in the nurses documentation of the dressing change? When changing the dressing the nurses should observe for signs and symptoms of systemic infection such as redness and swelling or any abnormalities on the surrounding area (Monahan et al 2007, p 1592). The documentation should include the date and time of dressing change, appearance of the wound or infection site, may take a photo of the infection or trace the wound using tracing paper. The location of the infection should be documented, any signs of granulating tissue or presence of slough material, purulent discharge and its amount and ask for patient of any pain around the site. What observations should be noted related to the exudates collected in the haemovac? The exudates collected in the haemovac should be noted. The amount or volume, color, odour and consistency should all be documented on the wound chart. The new data collected should be compared from the previous data to ensure that the wound discharge is decreasing. If not, the wound is not probably healing and infection is still going on. In this case, this should be reported to the doctor. Each of the medication below is prescribed for Mr. Andrews. For each provide the therapeutic drug classification and discuss the purpose of the medication for Mr. Andrews and potential adverse effect(s) that the nurse should monitor. Linezolid (Zyvox) oral is an antibacterial agent that inhibits the protein synthesis of the bacteria. This drug is use to treat infection on Mr. Andrews hip (Tiziani 2010, p 129). Some of the adverse reaction includes lactic acidosis, nausea and vomiting and low level of bicarbonate. If patient experience recurrent nausea and vomiting this should be reported to the doctor immediately (McKinnell, Jr. nd). Enoxaparin (Clexane) sub-cut is an anticoagulant medication use to prevent the formation of clot. This is usually given to patient after surgery and bedridden patient (Tiziani 2010, p 137). Patient should be monitor for any sign and symptoms of bruising or pain on the site, bleeding, haematoma, difficulty breathing or anything that is unusual (Tiziani 2010, p 138). Docusate Sodium (Coloxyl with Senna) oral is a laxative drugs use to prevent constipation. Mr. Andrews may experience constipation as a side effect to pain medication. This drug is given to alleviate restraining during defaecation . Some of the common side effects of the drugs includes: nausea, abdominal bloating and flatulence (Tiziani 2010, p 612). Tramadol hydrochloride (Tramal) oral- is a synthetic opioid analgesic for the treatment of pain. The adverse effects of the drug include nausea, anorexia, constipation, vomiting, dry mouth and many others. Important nursing consideration to consider if given to patient is to ensure that the patient will not develop dependency on the drugs Tiziani 2010, p 655). This drug will help alleviate Mr. Andrews pain due to surgical incision from his hip infection. Paracetamol (Panadol) oral is an analgesic and anti-pyretic medication. It is a short acting pain relief drug that is usually given in conjunction with slow release pain medication such as Tramadol. Avoid using with other Paracetamol drugs to prevent overdose and liver problems. Monitor patient for sign of overdose like nausea, lethargy, abdominal pain, hypotension, sweating and hypoglycaemia (Tiziani 2010, p 11-12). Conclusion If a wound is not looked after it can become a serious illness and even cause death. Osteomyelitis is one of the serious complication related to surgery, it is really a nasty disease that could paralysed or killed someone if left untreated. A proper monitoring and right treatment of the disease is the key to managing and controlling the adverse possible complication osteomyelitis can bring. The drugs used to treat the infection, surgery to the removed the dead tissues, maintaining aseptic technique during wound dressing and proper monitoring and documentation of the wound are essentials to keep the wound healed. There are also some important things to consider in giving the drugs to the patient to ensure that the drugs effectively does its intended job and there should be no major side effects to the patient.

Nostradamous :: History

Nostradamous Once, while passing through Italy, Nostradamus bowed before a young Franciscan monk, addressing him as "His Holiness." Others around him did not understand his strange behavior and the reasons as to why someone would call a mere monk by such a title. However, years later, and after Nostradamus' death, that monk became Pope Sixtus V. This was just one of the hundreds of prophecies, or visions of the future, that the fifteenth-century prophet made during his lifetime. Nostradamus, born in the year of 1503 in France, spent his childhood under the guidance of his two grandfathers. After going to the University of Montpelier for three years, he received a bachelor's degree in the study of medicine. Around this time, there was an outbreak of the plague in various parts of France, and he quickly earned a good reputation with the use of his medicine. However, Nostradamus' "medicines" were not ordinary, as they consisted of psychological guidance and homemade formulas. Using these methods, he cured many victims of the plague who were previously labeled incurable. He later went back to Montpelier to earn his doctoral degree in medicine. Although Nostradamus was very interested in medicine, he began reading books about the occult and took a fancy to predicting the future. In 1550, he published his first book which contained prophecies for the coming year. The almanac proved so successful and accurate that he began publishing them annually. After several years, Nostradamus developed the idea of writing a complete almanac, entitled Centuries. This book came to consist of prophecies ranging in time from his present to the end of the world. In Centuries there were one thousand quatrains, or verses of four lines each. One which was particularly amazing was this: A Captain of great Germany, Shall come to yield himself by stimulating help, To the Kings of Kings with the help of Hungary, So that his revolt shall cause great bloodshed. This quatrain has been interpreted, in modern day, to mean that Hitler shall involve Hungary in a great battle with much killing. Many believe that it is simply luck that Nostradamus had in predicting the future because his prophecies are generalized and not exact. However, one of his writings contained the man "Hister" who was to be very powerful in a revolt. This obviously bears much resemble to Hitler, and if this is true, Nostradamus clearly predicted someone that was not to be born until more than three

Mc Donald’s Operation Management Essay

Because we live in a muslim country, McDonald had to remove all the meals composed of porc, and use â€Å"Halal† meat. To convince the public opinion, they organize a trip for the press and the opinion leaders to their suppliers. There is an external independent audit who is responsible for the halal labeling. McD’s products are supplied by 50 % from local companies, the meat and the fries are imported from Egypt. When food arrive to the McD restaurant they are already labeled by a best-before date and are double labeled by the manager and then they are stored in the freezer in a temperature between – 18 ° and -23 °. The rule for the frozen food is that the first to come in is the first to come out. Health, safety and hygiene issues are taken seriously; the manager is responsible of the good following of the operations. In the kitchen, every employee is assigned a specific task, meat is bake between two heating plate that are cleaned every 30 minutes, after it’s done they use a special thermometer to make sure that the meat is at least 69  °, employees that are in contact with meat must wear gloves and change them regularly. There is also fried chicken and fish in the McDonald’s menu, so they use a deep fryer that is checked to make sure the oil is clean, fried food can’t stay out more than 20 minutes. Every hour there is a beep in the kitchen that indicate that employees have to wash their hands for 30 seconds and every 4 hours all the materials used in the kitchen are sterilize with a special spray. Finally when the meal is assembled, it is ready to be served to the consumer. Output : Meals Transformation process : *Baking *Assembling Input resources : *Materials *Staff *Food LowVolumeHigh. HighVarietyLow HighVariation Low HighVisibilityLow â€Å"â€Å" To understand the different types of operation we differentiate between them by using four dimensions – it calls these the four V’s of operations. They are, * Volume – how many products or services are made by the operation? * Variety – how many different types of products or services are made by the operation? * Variation – how much does the level of demand change over time? * Visibility – how much of the operation’s internal working are ‘exposed’ to its customers? †Ã¢â‚¬  From www. answer. com , search four Vs. The black curve in the diagram shows the McDonald’s operation tendencies. The volume of operations is mid-low which is high for a restaurant but McD is Fast-food restaurant, consumers during all days, however there are some peak hours, so the machinery are always working. An average McD stay open for 14 hours but they are some like the one in the corniche that stays open until 5 o’clock in the morning. The variety in McD product is mid-low, meal are standard, some stay always on the menu like the Cheeseburger or the Big Mac, but other are occasional like the Mac fondue or the Giabatta Grande. The meal are not really customizable like a real restaurant you can only ask them to remove an item from the meal like the salad or the tomato. Food is necessary, we need to consume it every day, we can’t base variation upon season but more upon hours. The peak hours for McDonald’s are between 12h and 15h and 19h to 21h30, during these moments we can’t really talk about fast-food anymore, you have to wait at least half an hour to place your order. However in the rest of the day you get served quickly but you will never find it empty. Visibility in McD is mid-low, we can partially see the employee cooking, it’s better than most restaurant however there are some sushi restaurant when the chef cook the food in front of you. In the western countries standard the price of McD is relatively low and is seen as a casual purchase however in morocco the price for the menu is high, an entire family can eat with the same price elsewhere. Some sees McD as an outing and eat there occasionally. Compared to other fast-food in the same segment like Burger King or KFC, the price is a little bit lower and the Cheeseburger is affordable to anyone. Dependability is important in McD, consumers want to be served at anytime, and McD reacted by making some of their restaurant open until 2 o’clock in the morning during the week-end and the McD in la Corniche is open every day until 5 o’clock in the morning because it is close to the night clubs and people leaving them are often starving. Flexibility in McD is a bit narrow, their menu isn’t as full and diversified as a real restaurant, they only offers burgers and they are not customizable, u can only remove items from it like the cheese or the tomato and it take them extra time. However in big cities like Casablanca or Marrakesh, they can be found everywhere, the only thing missing is the home delivery but they will have difficulties implementing it since a McD burger don’t last more than 10 minutes. They also propose flexibility in payment; consumers can pay with cash, credit card, cheque or restaurant ticket. Quality is a force that McD focus on in their marketing campaign; they try to associate healthy and fresh food with their brand. The taste of their burger is good however if you eat them too often you wouldn’t stand the taste anymore, that’s why they introduce new burgers once in a while. Speed is a core competency for McD since it’s a fast-food restaurant, once you place your order it doesn’t take long before you get served. But in peak hours or in McDrive, you have to wait a lot before arriving to the cashier sometimes more than 30 minutes. They tried to fix it by opening all the cashier and adding an extra employee that moves through the crowd and makes you a bill, however you still have to wait a lot. All operations managers manage processes, in fact almost all managers manage processes of some type. That is why process design is so important. It affects the day-to-day activities of everyone who is involved in a process. â€Å"â€Å"Process mapping simply involves describing processes in terms of how the activities within the process relate to each other. There are many techniques which can be used for process mapping (or process blueprinting, or process analysis, as it is sometimes called). However, all the techniques have two main features: 1. They identify the different types of activity that take place during the process; 2. They show the flow of materials or people or information through the process. †Ã¢â‚¬  Nigel, S. , Stuart, C. , Robert, J. , 2004. Operations Management. 4thed. Prentice Hall: Financial Times. P. 102. Cooking Storage Serving the consumer Frozen food The first symbol represents the transport of raw materials which is in this casa frozen food from the McDonald’s factory, when they arrive to the restaurant they are store in a freezer. Then there is the circle that represents the operations related to the cooking and finally there is the trapezium which represents the output of the processes that is the client being served. The layout is the configuration of work centers, departments and equipment, with particular emphasis on movement of work through the system. â€Å"â€Å"A cell layout is one where the transformed resources entering the operation are preselected( or preselect themselves) to move to one part of the operation (or cell) in which all the transforming resources, to meet their immediate processing needs, are located. After being processed in the cell, the transformed resources may go on to another cell. †Ã¢â‚¬  Nigel, S. , Stuart, C. , Robert, J. , 2004. Operations Management. 4thed. Prentice Hall: Financial Times. P. 210 – 211. The layout in McD’s restaurants are well studied to maximize the place in the kitchen, there is little place between machinery. Since they offer different kind of meals and needs different equipment to prepare them, the cell layout was the best alternative for them. We can take for example and order of a Big Mac and a pack of Nuggets, after the frozen meat and the chicken are token out of freezer, the meat is baked between two heating plate and the chicken is fried. When they are ready, the meat is given to another employee who is responsible of assembling the burgers and then they are both transferred to an employee who packs them up. Finally, the French fries are fried ( they are often near the cashier) and everything is ready to be served to the consumer. Let’s start by comparing the cost, the price of a menu in McD is in between 47 dhs to 61 dhs and 12 dhs for a Cheeseburger whereas in Burger king the price of a menu is in between 55 and 66 dhs and 13 dhs. The gap in prices in morocco is certainly due to the fact that McD is operating on a broader scale ( 29 restaurants) than Burger King who only have one franchise in the Morocco Mall and has started less than a year ago, so the economy of scale allow McD to a lower cost per unit produced then his rival. McD have opened restaurant all over Morocco and they extend the time of closure until 5 o’clock in the morning for some of its restaurants, whereas Burger King have only one restaurant that is a bit far from the city and is located in a mall which brings a lot of people in it, and they don’t have a similar service as McDrive. Their performance in flexibility is a bit similar, consumers can’t customize their meals however Burger King offer a wider variety of meals than McD. Maybe my judgment might be biased since I’ve been eat in McD for years but the quality of the bread and meat in Burger King is way better, even their fries are more crispy. One of the order-winner for Burger King is the speed, there is a place where you command and a place where you get served which is a real gain in time for consumers, because in McD you have to wait until the client in front of you get served to place your order. McDonald’s have several order-winner factors which are: * Trust: Since it’s a big company they can’t afford to lose their reputation by manipulating food and bad hygiene, so whenever you travel you first option to eat is McD. * Quality: They select the best ingredients and create different sauces to meet customers’ needs best, they offer different meal according to the country they operate in. We can take for example the Big Tasty, at first it was just a seasonal meal they offer but it fits Moroccan taste better than other meals because of its mechwi taste, and now it became a permanent meal on the menu. * Location: with 29 restaurants over 15 cities in Morocco, they can be found everywhere Order qualifying factors are: * Speed: Most of the time, it doesn’t take more than 4 minutes between placing the order and receiving the products. However in peak hours, you can wait more than 30 minutes to get served * Disponibility of Staff: They use shift to make sure there is enough employees to make the business work, however customers don’t pay attention to this detail. â€Å"â€Å"Mass services have many customer transactions, involving limited contact time and little customization. Such services are often predominantly equipment-based and ‘product’ oriented, with most value added in the back office and relatively little judgment applied by front-office staff. † Nigel, S. , Stuart, C. , Robert, J. , 2004. Operations Management. 4thed. Prentice Hall: Financial Times. P. 117. This type of process design defines best McD operations, using a product oriented menu that allow little customization, they produce a high volume of meals with a restrict variety. The contact time with clients is low because it’s a fast-food and the entire added value comes from the kitchen and the marketing department. McDonald’s is using standardization for their operations because most of its employees are not going to stay for long period, most of them are student taking part time jobs. When they first enroll, employees start by watching a video about food safety, then they go to the kitchen where steps for each process are indicated in front of every machine. They never start alone, there is always a coworker helping him assimilate all the safety rules to manipulate the machines. In the McD factory they use modularity to create new meals and sauces by combining different food to meet customer’s needs. According to Wikipedia, in 2004 Morgan Spurlock filmed a documentary called Super Size Me where he ate only in McDonalds for a 30-day. The film documents this lifestyle’s drastic effect on Spurlock’s physical and psychological well-being, and explores the fast food industry’s corporate influence, including how it encourages poor nutrition for its own profit. As a result, he gained 11. 1 kg, a 13 % body mass increase, a cholesterol level of 230, and experienced mood swings, sexual dysfunction, and fat accumulation in his liver. Six weeks after the film premiered, McDonald’s announced that it was eliminating the super size option, and was creating the adult happy meal. In my opinion McD should advertise more about biologic vegetables and indicate how much calories our body can handle per day. They should also influence customers to exercise more.