Art History the Mourning of Christ by Giotto Assignment

Art History the Mourning of Christ by Giotto - Assignment Example Other two figures surrounding Christ are depicted from behind and it is impossible to see if they are men or women. Maria Magdalena holds legs of Christ. We can assume that it is she only because of her red hair. Other five figures are in the middle of the painting. The central figure of this group is a young man with the short haircut and he looks very young. He leans toward Christ and stretches his arms to him as if he wants to embrace him. His face reflects sorrow and grief. Other two men from this group are calm and their sorrow is very deep inside because they look like detached viewers of this tragic scene. There is also another group of mourning people in the left part of the painting. The picture is divided into two main parts upper and lower by a sharp mountain edge. In the upper part of the painting we can see 10 angels flying high in the blue sky, or if to say more exactly, are caught up in emotional explosions of sorrow. Generally, Giotto’s painting expresses a mood of sadness. He uses different devices providing his viewers with possibilities to look at deep space of the painting. He uses foreshortening and it looks like there is a lot of space in this painting. Pastel colours used by the artist create an atmosphere of motion in the painting, or fixed moments of motion if to be more exact. Soft clothing in the lower part of the painting is contrasted with sharp forms of the mountain in the middle of it (Lamentation). Giotto’s new devices belong to the techniques of the Early Renaissance. His painting is 3-dimensional, full of symbols and allegoric meanings (Lamentation). His manner of contrasting human and divine worlds can be seen in the exact depiction of human clothing and angelic images. In such a way Giotto clearly shows that he delimits human and divine worlds. In â€Å"The mourning of Christ† depicts Giotto made an emphasis on mother’s sorrow at Christ.  

Reasons for Travel Essay Example for Free

Reasons for Travel Essay More and more people all over the world prefer to spend their holidays travelling. Rich or poor, old or young, they strive to leave the place where they live or work, and move to another spot of our planet — at least for two to four weeks a year. They travel to cities and towns, mountains and lakes, across oceans and seas. There are several reasons why the popularity of travel and tourism is growing. The first one is educational value of travelling. Man has always moved from one place to another in search of knowledge. Even now, in the age of technology and global communication, travelling to a different region or country can help discover new ideas, technologies and inventions. The best way of studying geography is travelling, the best way to help you master a foreign language is travelling, too. Moreover, a special kind of tourism has developed, called educational tourism when people travel to study a foreign language or to take up a course in one or several other subjects. The second reason why people travel is entertainment and rest. To see great buildings and natural wonders, listen to national music, get some knowledge about traditions and ways of different countries, taste new cuisine gives us new emotions, helps drive away the stress. Thirdly, there are special reasons. A lot of new types of travelling have appeared like ecotourism, educational tourism, sports tourism. A lot of people travel on business. Now, with the growth of international trade people have a lot of chances to do business with foreign partners, and they do it willingly. Some people have additional reasons to like travelling. When travelling, they do sports, or take care of their health, or get new contacts.

Faust and the Juxtaposition of Good and Evil Essay -- Literary Analysi

In â€Å"Faust Part One†, Johann Wolfgang von Goethe, uses different characters in his play, like God, Mephistopheles, and Gretchen to portray the juxtaposition of good and bad. We are introduced to Faust, who as a mere human makes mistakes throughout the play under some influence of the devil. Therefore it is difficult to write him off as a completely evil being. However, Destro’s argument is extremely useful in helping to interpret Faust’s character in a very levelheaded manner. Destro believes that Faust is a tragic hero for the purposes of the play, but as a person Faust is bad because of his actions and lack of enlightenment up until the near end of his life. Faust was a very selfish character who caused death and despair because of his carelessness; and for that he is bad. Although Faust does show feelings of remorse and guilt in the dungeon scene, for majority of the play, he is flawed and though Mephistopheles manipulated him, Faust had the power to main tain control over his own actions and urges therefore he is a bad or negative character. Faust is a fairly troubled individual. That is a major part of the play. Faust is not like typical humans of his time; he is very curious, self-righteous and extreme and as Destro says, Faust has his own interpretation of morality that are not exactly typical (Page 60). Which helps the reader to understand Faust’s character can be seen as â€Å"highly problematic† from an â€Å"ordinary moral point of view† which is why Faust, regardless of his guilt will never fully change and the pursuit of trying to gain moral clarity and substance will lead to nowhere because he is already very flawed (Destro 60). Essentially, Destro means that Faust was doomed because of his personal views and his desire to ga... ...ity in hell, unable to ever experience love again. Works Cited 1. Andre, Alt, Peter. "Mephistopheles' Principles: On the Construction of Evil in Goethe's Faust I." Modern Language Review Vol. 6.1 (2011): 149-63. Print. 2. Destro, Alberto==. "The Guilty Hero, or the Tragic Salvation of Faust." A Companion to Goethe's Faust: Parts II and I. Rochester, NY: Camden House, 2001. 56-75. Print. 3. Colavito, Carl N. Educating for Democracy: Lessons from Goethe's 'Faust' Colavito, Carl Nicholas. Diss. University of Florida, 2010. Miami: Dissertation Abstract, 2010. Print. 4. Goethe, Johann Wolfgang Von, and Peter Salm. Faust, First Part. New York: Bantam, 1962. Print. 5. Murray, Chris. "Review Essay: 'Give It Up in Despair': Coleridge and Goethe's Faust."Romanticism: The Journal of Romantic Culture and Criticism Vol 15.1 (2009): 1-15. Print.

Braveheart Movie Summary :: essays research papers

In 1280 A.D. Edward I of England, known as "Longshanks," has occupied much of Scotland, and his oppressive rule there leads to the deaths of William Wallace's father and brother. Years later and after Wallace has grown up with his uncle outside of Scotland, the Scots continue to live under the harsh thumb of Longshanks' cruel laws. Wallace returns, intent on living as a farmer and avoiding involvement in the ongoing "Troubles." Wallace rekindles a romance with his childhood friend Murron after showing her the carefully preserved thistle she gave him as a child, and the two marry in secret to avoid the primae noctis decree the King has set forth. After Wallace beats up a group of English soldiers attempting to rape Murron, the village Sheriff publicly cuts her throat before Wallace is able to save her. An enraged Wallace, with the assistance of his fellow townsmen, slaughters the English soldiers at the encampment, killing the sheriff in the same manner that Murron was killed. He then orders the burning of the local English fort, and unintentionally kindles a Scottish rebellion. News of the rebellion spreads quickly, and hundreds of Scots from the surrounding clans volunteer to join Wallace's militia. Wallace leads his army through a series of successful battles against the English, including the Battle of Stirling and sacking the city of York. However, he is betrayed by the Scottish nobility and defeated at the Battle of Falkirk. He goes into hiding, fighting a guerrilla war against English forces and personally executes two Scottish nobles who betrayed him. Meanwhile, Princess Isabelle, whose husband Prince Edward (Longshanks's effeminate son and heir) ignores her, meets with Wallace as the English King's emissary. She and Wallace share a tryst, during which she conceives Wallace's child. Still believing there is some good in the nobility of his country, Wallace eventually agrees to meet with the Bruce. He is caught in a trap set by the elder Bruce and the other nobles, beaten unconscious, and handed over to the English Crown. Robert the Bruce is enraged b y his father's treachery, and disowns him forever. In London, Wallace is brought before the English magistrates and tried for high treason. He denies the charges, reasoning that he had never accepted Edward as his King. The court responds by sentencing him to be "purified by pain." Later, in a London square, William Wallace is brutally tortured to death, being alternately hanged, racked, and finally disembowelled alive.

Agriculture Education

IDA/700-PAK-10 Assignment Report Agricultural Education FOR INTERNAL USE ONLY: NOT FOR GENERAL DISTRIBUTION PAKISTAN Horticulture and Vegetable Production at the Sind Agricultural University, Tandojam by Mohamed A. S. Sakr UNITED NATIONS EDUCATIONAL, SCIENTIFIC AND CULTURAL ORGANIZATION (Unesco) Paris, 1982 Serial No. FMR/ED/OPS/82/23KIDA) IDA/700-PAK-10 Assignment Report (Sakr) FMR/ED/OPS/82/231 (IDA) Paris, 22 June 1982 CONTENTS PARAGRAPHS INTRODUCTION ( 1 – 2) AGRICULTURAL EDUCATION: UNIVERSITY PROVISION AND NEEDS ( 3 – 14) Faculties 3- Central Facilities: 5- 8 (1) (2) (3) Central Library Laboratories Water and Electricity (4) 5 6 7 S University Farm 9 Faculty of Agriculture 9 Staffing 10 – 14 Department of Horticulture 10 (1) (2) (3) Staffing Buildings Equipment 11 – 13 14 (15 – 36) ACTIVITIES OF HORTICULTURAL DEPARTMENT AND ADVISER 16 – 20 Undergraduate Curricula 21 Postgraduate Curricula 22 – 29 Vegetable Crops (1) (2) (3) object ives and Methods Growing methods Seed production (4) Results 22 – 23 24 – 27 28 29 30 – 32 Student Training:- practical work and lectures 3 – 34 Staff Training Research 35 – I. INTRODUCTION 1. This report covers the activities of the Adviser in Horticulture and Vega,table Production from 14 March 1981 to 13 March 1982, within the framework of Credit Agreement No. 678, signed on 18 February 1977 between the Government of the Islamic Republic of Pakistan and the International Development Association as provided by the Food and Agriculture Organization (FAO) under sub-contract to Unesco. 2. His functions were defined as follows:Under the direction of theVice-chancellor of the University and the Director of the Third Education Project in Pakistan, the Adviser, besides performing such other duties within his competence as might be assigned him, would assist the University's Faculty of Agriculture to: a) b) Develop curricula and teaching methods for cour ses in horticulture ; c) Prepare courses on physiological features affecting the growth of horticultural crops, including day-length, water-stress, soil and air temperatures, fertiliser use and uptake, etc. ; d) Encourage the development and use of innovative methods for teaching horticulture; e)Identify plant species which could be used locally for seed production; f) I I. Initiate and improve research methods in vegetable production; Prepare, within the Adviser's field of competence, technical documents (manuals, guidelines, brochures, etc. ) to be put at the disposal of the Faculty of Agriculture. AGRICULTURAL EDUCATION: UNIVERSITY PROVISION AND NEEDS Faculties 3. The Sind Agricultural University, which developed from the Agricultural College first established at Sakrand in 1939, had in 1982, an enrolment of 1,700 students and some 200 teaching staff (not including Research Institute s taff).It has a Division of Basic Sciences, three Faculties – Agriculture, Animal Husband ry and Veterinary Science, and Agricultural Engineering — and a Directorate of Advanced Studies. 4. The largest faculty is that of Agriculture, with 1,252 undergraduates and 174 postgraduate students and 88 teaching staff in 1982. It has eleven departments: agronomy, botany and plant breeding, agricultural extension and short courses, agricultural chemistry, agricultural economics, entomology, horticulture, plant protection, plant pathology, statistics and English. -2-Central Facilities (1) Central Library; 5. The Adviser considered that the Central Library, which serves the whole University, had inadequate stocks of recent reference books and periodicals, that its use could be increased if its hours of operation were extended from 7. 30 a. m. to 7. 30 p. m. , and that indexing and shelf-storage of books and other materials should be improved. (2) Laboratories : 6. A Central Laboratory, the Adviser recommended, should be established for advanced studies, suitably equipped and staffed with trained technicians.There was a need for a central service to maintain and repair laboratory equipment and apparatus. He found numerous items to be out of service which could easily have been repaired. Laboratory assistants were needed for proper laboratory maintenance and operation, and every department should have access to laboratories suitable for practical work by students, for demonstrations and for research and experimentation by teaching staff and postgraduate students. (3) Water and Electricity: 7. The water pressure was inadequate in most laboratories, to the detriment of practical work and experimental projects.Intermittent electrical breakdowns interfered with the conduct of laboratory experiments which required maintenance of a certain temperature, humidity and lighting. Wiring in some laboratories was inadequate. Voltage fluctuations should be stabilized by voltage regulators where sensitive apparatus was used. An emergency power, supply should be availab le. (4) university Farm: 8. The importance of practical training should be reflected by the development of a university farm large enough to serve all three faculties.A committee, headed by the Vice-chancellor, should be responsible for the planning and control of the farm, with a farm manager in charge of its activities. The farm would be used primarily for training students and for experimental studies, while production of field crops, fruit and vegetables, together with apiculture and fish-farming, could support research activities. Faculty of Agriculture Staffing: 9. With 88 teaching staff for 1,426 students, the student-teacher ratio in the Faculty of Agriculture is 1:16.This makes it difficult for teachers to teach, supervise practical training and research tasks and deal individually with students. The Adviser considered that the teacher:student ratio should be 1:10. -3- Department of Horticulture (1) Staffing 10. The Horticultural Department of the Faculty of Agriculture pro vides undergraduate and graduate courses in three main fields: pomology, olericulture and ornamental horticulture. The teaching staff of eight (a professor, one associate professor, four assistant professors and two lecturers) should be doubled by the addition of two associates, two assistant professors and four lecturers.A laboratory technician and three assistants, a field assistant for the vegetable garden and a tractor driver (should the Department receive a garden tractor) should also b e provided. For the moment, the University should provide at least a laboratory technician and a field assistant. (2) Buildings (a) Laboratories : 11. The Department has two laboratories, one about 30* x 15†² and the other 60†² x 3 0†², the latter having two store rooms. Considering that this space was not enough for undergraduate practical work, the Adviser-recommended the provision of two more laboratories of 4 0†² x 25 ‘ . b) 12. Horticultural Structures: The Adviser recommended provision of: (i) a lath house of 4 0 x 8 0 ‘ for propagation and to provide proper shade for seedlings and ornamental shade plants; (ii) a greenhouse for tropical foliage plants? (iii) a growth chamber for research on environmental impact on the growth and yield of horticultural plants. If an imported growth chamber cannot b e obtained, an alternative would b e a greenhouse with humidity, light and temperature controls. (c) Post-harvest Structures: 1 3. A building is needed for preparing fruit and vegetables for marketing and torage, de-greening and fruit-curing chambers, cold storage, and preservation of fruit and vegetables. (3) Equipment 1 4. The laboratory equipment is adequate, though some items were in need of repair. Field machinery, for both garden and farm, is provided by the Faculty of Agricultural Engineering. However, the Adviser considered it would be advantageous for the Department to have a 60 hp garden tractor, with trolly and -4- other accessori es, plough, cultivator, rotivator, leveller, pit-digger, driller, power sprayer, etc.This would save time now being lost in borrowing tractors in emergencies, such as one which might arise in connection with disease and pest control. It would ease problems occurring from the shortage of labour. I II. ACTIVITIES OF HORTICULTURAL DEPARTMENT AND ADVISER 1 5. Besides advising on staffing and facilities, the Adviser co-operated with Department of Horticulture staff in a number of activities, including the revision of curricula, growing of vegetable crops, practical work, training students and staff, and research. Undergraduate Curricula 16..Undergraduate studies in horticulture cover a period of five years, the courses being: Years 1 and 2 : Basic science (Intermediate l evel); Year 3 : General horticulture; Year 4 : Fruit and vegetable growing and ornamental horticulture ; Year 5 : Fruit and vegetable production, landscape gardening and general food technology. 1 7. The curricula in the following areas were revised. (a) Intermediate level basic science; (b) Various major field horticultural courses; (c) Agro-ecology of Sind and Baluchistan; (d) Major horticultural crops in Sind and Baluchistan; e) Problems of fruit and vegetable production in these two provinces. 18. An interim development plan was prepared for undergraduate and postgraduate studies. It was agreed that the three existing courses in plant-breeding and genetics provided an adequate scientific background in this field and that priority should now go to fruit and vegetable production. To this end, two new courses should be added so that the overall course would include: vegetable growing, vegetable production (two courses) and seed production. – 5- 19.In vegetable growing, in addition to the existing areas of definition, classification, soil and climatic requirements, the Faculty should add rotation, green manuring and kitchen garden cultivation. The two courses in vegetable production would gi ve time for major crops to be dealt with in greater detail and for more practical training. The area in Sind under vegetable cultivation is increasing steadily as farmers realise its value for cash crops, but the yield is still very low. This is due mainly to lack of knowledge and experience (which the agricultural extension services could provide) and a lack of good seed. 0. A course in vegetables, fruit and ornamental plant seed production should be offered. Students would learn how to collect, harvest, clean, dry, pack and store seeds and they would study seed dormancy, germination and treatment, together with methods of breeding self and cross-pollinated crops. Postgraduate Curricula 21. The present postgraduate curricula cover horticultural plant nutrition, plant propagation and fruit production (two p arts). This last should be replaced by two new courses : (a) the soil and water relations of horticultural plants; (b) temperature and water relations of horticultural plants.Opt ional courses should be introduced for M. Sc. students to supply them with additional information needed in their fields of study. Options could include courses on major horticultural crops and general courses on the improvement of horticultural plants, on growth† regulators and on protected cultivation. As most research experiments on vegetables must be conducted at the Agricultural Research Institute at Mirpurkhas, 30 miles away, it was decided that priority should be given to raising vegetable crops at Malir, the university Farm,to provide the Horticultural Department with the facilities needed for research.Vegetable Crops (1) Objectives and Methods 22. The main objectives of the Horticultural Department in growing vegetable crops were to provide practical training for staff, students and labourers; to become familiar with problems of vegetable production in Sind; to evaluate crops and varieties, and seed production. It was planned to start by using two acres in the horticu ltural garden for growing most of the vegetable crops for practical training, and four acres at Malir Farm for a four-year crop rotation. 2 3.Winter vegetables, carrots, radishes, turnips, cauliflowers, spinach and beet, were grown in the garden. The local varieties were identified, evaluated, weighed and measured. Promising varieties of radish, carrot and onion could be improved by breeding. All peas and spinach were of poor quality, most of the peas being dwarf types, with an average plant height of only ten – twelve inches. – 6- The spinach varieties were prickly-seeded and, during the shortest winter days, started flowering early. The seed stalks had an extreme male-type of inflorescence.Seed of selected suitable varieties of peas and spinach should be imported. (2) Growing Methods (a) Trailed Tomatoes; 2 4. Trailing tomatoes were tried in the open; local and imported varieties were planted and supported by iron stakes, galvanised wire and plastic string. Students and labourers were trained to tie the vines to strings, to pinch and remove auxiliary shoots and to apply fertilisers. The trial was successful, the plants standing well throughout the season and bearing -heavily. Later, owing to virus diseases on some vines, all plants were removed and burnt.A second trial was begun in the summer, the tomato vines being shaded by luffa plants – ridge gourd (luffa acutangula) and sponge gourd (luffa aegyptica) – the small luffa fruit being edible. (b) Soil-level mulches: 2 5. Cucurbits – bitter gourd (mermodica charanta), tinda or Indian squash (citrullos vulgaris, var fistulosa), tori (luffa s p. ), cucumber and cantalope were grown- early. Seeds were planted on December 21st in hillocks on raised beds covered with clear polyethylene film to form soil-level mulches.Two weeks later, seed emergence was observed, with a minimum temperature o f 6 C. Minimum and maximum temperatures and germination percentages were recorded. (c) Pla stic tunnels: 2 6. Plastic walk-in and mini-tunnels were† made of local materials. The mini-tunnels were used for raising nursery plants and for getting tomato, pepper and egg-plant seedlings†¢ They gave high germination percentages and well-established seedlings. The walk-in tunnels were used for trailed tomatoes and for cucumbers, temperature and humidity data being recorded. d) Crop rotation: 2 7. A site on Malir Farm was selected for growing vegetables as an intercrop on the new mango plantation and an area of four acres was prepared for a fouryear rotation. Vegetables were grown on the farm to provide training in managing a vegetable farm for profitable production, and the rotation was designed to cover the main summer and winter crops. The main factors taken into account when planning the cropping sequence were distribution of the root systems and differences in the uptake of nutrients.All needs for seeds, fertilisers, fungicides and pesticides were estimated, and s upply arrangements made, from the beginning. . 7- (3) Seed Production 2 8. Onions, cauliflowers-and spinach were grown on the farm for seed production. Good onion bulbs of two to three inches in diameter were selected, the Phulkara variety being chosen as being an early sort commercially grown on a large scale in Sind's three main districts – Hyderabad, Tharparker and Sanghar. Snow white, an imported variety of cauliflower, was also planted for seed production.Spinach seed was sown in two batches, that for seed production being sown early and a fortnight later another small area being sown to ensure adequate pollination. (4) Results 29. This vegetable growing gave ample scope for training staff, students and labourers. Mini-tunnels and plastic soil mulches showed possibilities of improving yields and reducing costs. The former, as noted, gave high germination percentages and well-established seedlings, while the latter produced good quality summer crops, advanced by some thre e to four weeks and with a 25% to 50% increase in yield, with consequent savings in water and labour.Visitors were interested in getting information on plastic film tunnels and mulches for growing early tomatoes, egg-plants, chillies, okra, melons and gourds, which all gave high market prices. Student Training – practical work and lectures 30. The horticultural garden of about forty acres and the new fifty-acre mango plantation provided ample space for giving students practical training in fruit, vegetables and ornamental horticulture during the academic year 1981/82. Four groups, of 45 third-year general horticulture students, were split into sub-groups, each having its own assignment r e. . in the orchard or vegetable garden, weeding or thinning out, etc. Fourth-year students likewise participated in practical work in ornamental horticulture, trimming hedges and creepers, tending lawns and preparing cuttings. Fifth-year students also took part in practical work on vegetable production. 31. In the winter season, when more land is usually available for practical training and demonstration in vegetable growing, work done by third and fifth year students included: (a) different ways, of sowing seed: by scattering; in hillocks, by drilling, (b) aising and tending nursery plants, both in the open and in mini-tunnels ; (c) weeding, thinning, manuring, applying fertilisers; (d) trailing tomatoes and preparing paper p ots, plastic tunnels and mulches. -8 3 2. included: In addition, practical garden and farm work for fifth-year students (a) identification of spinach and chard seeds, learning by observation that spinach is single-seeded while chard and beet are multiple-seeded; practice in thinning; (b) recognition of spinach sex: extreme male, vegetative male, female, and identification of types of inflorescence; (c) emonstration of sexual propagation of the potato, sweet potato, dasheen and garlic;. (d) practice in cutting seed tubers into two, three or four p ieces according to size and number of eyes; cutting of sweet potato vines. Staff Training 33. In-service training of the'Department's teaching staff was carried o ut, directly or indirectly, by visits, practical work and discussions. Most staff members participated, in groups of two to four at a time, in visits to noted farms, progressive vegetable growers, agricultural research institutes, fruit and flower shows, and to seed markets, merchants and growers.The Adviser recommended that more such visits should be made and that the University should have more transportation for this purpose. 3 4. Practical work included vegetable growing and testing, plant and seed studies, laying out crop rotations and managing day-to-day operations. Discussion topics included undergraduate and postgraduate curricula, teaching methods, laboratory and equipment needs and use, and the draft university development plan. Three topics were prepared for seminars – plastic film tunnels and mulches, ro tation and inter-cropping, and vegetable crop nutrition.A seminar was held on the first of these, attended by university staff, growers and guests. Research 35. The Adviser considered the span of one academic year inadequate for the work that the M. Sc. course should comprise – attending courses and seminars, laying out the research experiment, collecting data and information, and preparing the thesis. Chemical analysis, he noted. , had not been included in any of the eight M . Sc. experiments on vegetables carried out in the previous seven years, although four were on the use of manure and fertilisers and two on variety tests. 9- 36. Eight M. Sc. experiments were due to be conducted at Malir Farm: two on methods of carrot seed production, three on onions (two on fertiliser use and the other on spacing), two on okra (on spacing and on testing varieties) and one on manure-testing for chillies. Other experiments proposed included evaluation and improvement of the keeping qualit ies of local varieties of vegetables, studies on the optimum sowing dates for the main vegetable crops, and the effects on vegetable crops' growth and yields of selected environmental factors and of manure and fertilisers.

Words and Phrases of Love in French

Words and Phrases of Love in French If French is the language of love, what better language is there with which to express your love? Here are some key French words and phrases related to love, friendship, and special occasions. Click on the link to hear the word or phrase pronounced. Love amour Love at first sight le coup de foudre friendship amiti I love you Je taime I love you too Moi aussi, je taime I adore you Je tadore Will you marry me? Veux-tu mpouser? to kiss embrasser to french kiss galocher (learn more) to date sortir avec to fall in love (with) tomber amoureux (de) (not tomber en amour) to get engaged se fiancer (or avec) to get married se marier avec engagement les fianailles marriage le mariage wedding les noces, le mariage wedding anniversary lanniversaire de mariage honeymoon la lune de miel St. Valentines Day (card) (une carte de) la Saint-Valentin present un cadeau flowers des fleurs candy des bonbons clothes des vtements perfume du parfum jewelry des bijoux engagement ring une bague de fianailles wedding ring une alliance husband un mari, un poux wife une femme, une pouse fiance un fianc, une fiance* lover un amant, une amante boyfriend un copain girlfriend une copine friend un ami, une amie* dear, sweetheart chri, chrie* * Same pronunciation for masculine and feminine version. French Terms of Endearment (Termes dAffection) French has all kinds of interesting terms of endearment, including a rather odd assortment of barnyard animals. Check out this list of French terms of endearment to use with your loved ones (both romantic and familial). For the most part, these all mean something along the lines of sweetie, darling, or poppet, so weve provided the literal translations as well as a few notes (in parentheses). My love mon amour My angel mon ange My baby mon bb My beautiful (informal) ma belle My dear mon cher, ma chre My dearie mon chri, ma chrie My cutie mon mignon My Half ma moiti My little guy / girl mon petit / ma petite My doll ma poupe My heart mon cur My little girl (informal, old-fashioned) ma fifille My big guy / girl mon grand / ma grande My Jesus (when talking to a child) mon jsus My treasure mon trsor My (fruit) core (when talking to a child) mon trognon Ma  mie  literally my female friend, but used to mean my dear/love. This is a somewhat old-fashioned term contracted from  mon amie mamie ma mie. Note that  mie  also refers to the soft part of bread - the opposite of the crust. Affectionate French Terms Related to Animals Learn some playful French word for your loved ones. My doe ma biche My little doe ma bichette My quail (informal) ma caille My duck mon canard My kitten mon chaton My cat (familiar) ma chatte My pig mon cochon My egg mon coco My hen (informal) ma cocotte My rabbit mon lapin My otter ma loutre My wolf mon loup My pussycat (informal) mon mimi My pussycat mon minet / ma minette My kitty mon minou My hen ma poule My chicken mon poulet My pullet (informal) ma poulette My chick (informal) mon poussin My flea (informal) ma puce Love Words Related to Food My cabbage, my pastry (informal) mon chou My favorite, blue-eyed boy/girl, pet* (informal) mon chouchou My dropping (also refers to a small, round goat cheese) ma crotte My barley sugar mon sucre dorge *as in teachers pet    Notes About Modifiers The word  petit  (little) can be added in front of most of these:  mon petit chou,  ma petite chatte, etc.The phrase  en sucre  (made of sugar) can be added to the end of some:  mon trà ©sor en sucre,  mon cÅ“ur en sucre, etc. Note that the  possessive adjectives  mon  and  ma  (my) have to agree with the gender of the term of endearment- not your own gender nor necessarily that of the person youre talking to/about. Generally speaking, masculine terms of endearment can be used for men and women, while feminine terms of endearment can only be used for women. Perfect Your Pronunciation: How to Say I Love You in French They say that French is the language of love, so youd better know how to say I love you! These step-by-step instructions will teach you how to say I love you in French. Heres How Find the person you love.Say his or her name.Say  je taime:j  in  je  is pronounced [zh] like the g in miragee  is pronounced like the oo in goodtaime  is pronounced [tem] to rhyme with them.Optional: Follow with my darling:To a woman   ma chà ©rie, pronounced [ma shay ree].To a man   mon chà ©ri, pronounced [mo(n) shay ree]. The (n) is  nasal.You can also choose a different  French term of endearmentOptional: To respond to someone who says I love you, say  Moi aussi, je taime  (I love you too).moi  is pronounced mwa.aussi  is pronounced oh see.You can listen to sound files of these terms on my page of  French love language What You Need A few minutes of practiceA romantic locationYour beloved(optional) candles, flowers, bonbons, soft music, an engagement ring... English Expressions Using Love The English word love is found in many different expressions. Heres how to translate these phrases into French. love affair (literal) une liaison love affair (figurative) une passion love at first sight le coup de foudre love child un enfant damourun enfant illgitimeun enfant naturel love feast une agapeun banquet love game (tennis) un jeu blanc love handles poignes damour love-hate relationship un rapport amour-haine love-in-a-mist (plant) la nigelle de Damas love-knot les lacs damour love letter une lettre damourun billet-doux love-lies-bleeding (plant) amarante queue-de-renard love life la vie amoureuseses amours love match un mariage damour love nest un nid damourun nid damoureux love of ones life le grand amour love potion un philtre damour love scene une scne damour love seat une causeuse love story une histoire damour love (in tennis) zro, rien love token un gage damour love triangle un triangle amoureux loved ones tres chers lovestruck perdument amoureux brotherly love amour fraternel casual love affair un amour de rencontre courtly love amour courtois declaration of love une dclaration damour first love son premier amour free love amour libre in love (with) amoureux (de) labor of love une tche accomplie pour le plaisir madly in love fou damour my love (term of endearment) mon amour physical love amour physique platonic love amour platonique puppy love amour juvnile true love le grand amour for the love of God pour lamour de Dieu He loves me, he loves me not Il maime un peu, beaucoup, passionnment, la folie, pas du tout Hows your love life? Comment vont tes amours ? Id love to! Avec plaisir !Volontiers ! It cant be had for love nor money. Cest introuvable.On ne peut se le procurer aucun prix. Lucky at cards, unlucky in love Heureux au jeu, malheureux en amour not for love nor moneyI wouldnt do it for love nor money. pour rien au mondeJe ne le ferais pour rien au monde. Someone up there loves me. Cest mon jour de veine. Theres no love lost between them. Entre eux, ce nest pas le grand amour.Ils ne peuvent pas se sentir. to do something for the love of it faire qqchose pour lamour de lart to do something out of love for faire qqchose par lamour pour to do something with loving care faire qqchose avec amour to fall in love (with) tomber amoureux (de) to live on love alone vivre / se nourrir damour et deau frache to love aimer to make love faire lamour

Deforestation Essay

Deforestation Essay Deforestation Essay Deforestation Essay Tips on Writing The word deforestation became very population among the general public when the scientists pointed out to the fact that global humankind is cutting down too many trees. Thus, human actions and the rapid industrialization of the world lead to the enormous and mostly irreversible deforestation. If you have to write a deforestation essay, you have wealth of related topics to choose from. This article is written to serve as a guide for deforestation essay writing. Lets start with the short overview of the writing steps for a typical academic essay on the topic of deforestation. Stages of Writing of a Deforestation Essay You should choose a topic. The list of some appropriate topics is posted below. Make an outline. In addition, find some specific information on every point you have. For example, find some results of deforestation for the body part. You may start writing. Do not forget to include statistics and examples. Begin with the introduction and a thesis sentence and then proceed to discuss your problem according to the scheme you have made. The conclusion should restate the thesis sentence. Revise your essay and submit. That is all for the present. Topics You May Take for a Deforestation Essay You may discuss results of deforestation, which include the disappearance of some species, loss of some resources which are used for houses heating, destruction of plants which produce oxygen, and other problems associated with harmful outcomes of deforestation. Another point, which is interesting for discussion, is a prevention of deforestation and preventive steps to end the total destruction of nature. As topic for your deforestation essay, you may discuss the substitution of wooden materials used for heating by other materials. Find out what investigations were carried out in this sphere and how every person may decrease a harmful impact on nature. Elements to Use in Your Deforestation Essay Figures. The bare truth, which is not proved by some facts, will not make sufficient effect on your reader, so you are welcome to provide readers with some proofs of what you say or argue on. Statistics on how many trees were cut down several years ago and current figures may be appropriate. Names. In addition, state some information on organizations which have emerged to help the trees. Name some researchers in this sphere who struggle to prevent deforestation. State your opinion on their works. Information. Biosphere consists of several layers. The disappearance of one chain may lead to global catastrophe. Discuss this problem using deforestation as an example. What will happen to the Earth if all trees disappear one day? Health problems. Deforestation is related to the wellbeing of the animal world. However, humankind suffers from deforestation as well. Name what health problems may appear due to trees falling in towns, taking into account additional influence of harmful substances emission and other destructive factors on people. If you need essay of the highest quality read this post: If You Are For A Deforestation Essay, You Are In A Right Queue! Queue is a loud word, as our writer will start writing your deforestation essay at the very moment you fill in an order form and push the button Order. You will not be upset with our service, as your deadline, requirements to the topic, structure, and additional wishes will be met unquestioningly! You may address our writing service at any time, as we work 24. 7! Interesting posts: University Research Proposal Student Research Paper Science Research Paper Research Paper Topic Ideas Research Paper Proposal

The Musketeers of Pig Alley (1912) Essay Example

The Musketeers of Pig Alley (1912) Essay Example The Musketeers of Pig Alley (1912) Paper The Musketeers of Pig Alley (1912) Paper Essay Topic: Film The Godfather The gangster genre of film has been on of the few genres which has evolved over time whilst still remaining close to the basic formula of each film. One of the firsts to mark the start of the gangster/crime genre was D. W. Griffiths The Musketeers of Pig Alley (1912). The earlier films were set in the silent era if film. Meaning the narrative would often be crude and lack depth, due to the lack of any true dialogue. It wasnt until the 1927 film that the first modern gangster film was created, in the form of Josef von Sternbergs melodrama Underworld. It held many of the standard conventions and filmed from the gangsters point of view, a first for the genre. When the 1930s and the emergence of sound being used in the film dawned. So did the use of real-life crime bosses being used in the narrative for the crime/gangster drama. Many films were made about Al Capone. The films also because more appealing to the audience, as the added excitement of screeching tyres and gun shots. As the 30s continued, a wave of gangster films was released, each using the same narrative formula each time. Usually involving a gangster or bootlegger cast in an ant-hero role, however, towards the end of the film, he would meet his demise. One of the main formulas on the gangster genre was its mise en scene. The lighting was always dark. The costumes and props were also set to a specific formula, gangsters wore nice suits (usually black) and carried Tommy Guns. Police officers wore their uniforms and carried batons and private detectives always wore a brown trenchcoat and hat. In the early 1930s, the Hays Production Code brought the curtain down on the days of glorifying the main role of gangsters as hero. The code brought us new gangster films, portraying the police or private detectives on the right side of the law as the Good Guys. Most of the films carried a moral of Crime doesnt pay. This quietened the uproar from the audience as the narrative gave the audience a hero that they could truly get behind. Gangster films kept to the same kind of formula which were tried and tested, until 1972. Im gonna make him an offer he cant refuse. Francis Ford Coppolas The Godfather (1972) reinvented the genre. Based on the book, written by Mario Puzo, of the same name, the film was about the Corleone family. A Sicilian family who settled into New York, whos crime syndicate made them as powerful as the Government and Big Business. One thing thats strikes with The Godfather is the non-diegetic soundtrack. It has one of the most recognisable theme tunes in a film. However, every piece of music is parallel. This may add to the soundtrack in one way, yet the lack of contrapuntal may be a detriment in another. This could be due to Francis Ford Coppola wanting to play it safe, and to not tamper with the atmosphere the music creates. The Godfather also had many selling points to the audience. The most obvious being its cast, featuring Marlon Brando, Al Pacino, James Caan and Diane Keaton. However, one can look towards the book aswell to draw in an audience. The narrative structure remained focused on a single story throughout the course of the film. This is rare for a film with such a long approximate running time (Nearly 3 hours). This have been detrimental to the appeal of the film, as people may find it hard to sit through a single story for 3 hours The language in the film is also very important to the film. One thing the audience might notice is the lack of the words Mafia and Cosa Nostra. These being replaced with a euphemism of The Family (Or La Famiglia). This is quite the Juxta position, as such euphemisms are used; yet there are brutal murders which take place throughout the course of the film. There is also the use of both Italian and English. This could be interpreted as Coppola and Puzo trying to make them film as authentic as possible. People who are of different ethnicity still speak their mother tongue, even though they have immigrated to another country. The costume used in the film continues on with the gangster formula, with the Corleone males in expensive suits, the women in expensive clothing too. This is a shift from the moral of Crime doesnt pay which was placed on the genre some 40 years earlier. The opening shot of the film is a close up a face of a man in the Dons dark hone office; this opens up with intrigue, as the audience doesnt know who this man is. Most of the camera angles used in the film are used to make Don Vito Corleone look as powerful as possible, usually a high angle mid shot, to make him superior. There are also scenes where he has a light shining from above him, to make him look God like, despite his actions being more of reminiscent the devil. The Godfather laid the template for future films of the genre, while still following. It continues the representation of Italian-Americans being very family-orientated, complimented with a fiery temper. This is a double-edged stereotype, as it is positive that Italians are very close knit families, yet negative because of the short fuse. Say ello to mah lil friend Scarface (1983) was loosely based on Al Capone, however, the lead role was that of Cuban immigrant Tony Montana (Played by Godfather star Al Pacino). Scarface has a different selling point to The Godfather, which is that it is loosely based on Al Capone. However, the use of Al Pacino, who was in The Godfather can also be its selling point. One major difference between Scarface and The Godfather is its non-diegetic soundtrack. There is one scene in the film which is reminiscent of a Rocky movie. There was a montage where Montana and his associates were committing many illegal activities, however, the music used was contrapuntal, and it had a very positive sound to it. The language used was modern, with lots of expletives, showing that the gangsters are now starting to lose their class. Gangsters used to be like upper class businessmen, however, now the audience were starting to see gangsters as lower class people, who just happen to have money. The costume was a slight variation on the classic gangster attire. They were still wearing suits, however, the style is modern. One also notices the style of suit change as the film progresses, especially on Tony Montana. When he first enters Floridas crime world, he was wearing a cheap, pea-green polyester suit. However, towards the end of the film, his style becomes more and more expensive. Compare this to The Godfather, almost everyone is in a black suit, this could be due to Coppola wanting the audience to view the Corleone family as the Bad Guys and Brian LaPalma wanting the audience to root for Tony Montana. One of the first props the audience will take notice of is the Chainsaw which is used to kill Tonys friend Angel. This showed that the genre was getting more brutal and there was blood in abundance. This again can be referred back to The Godfather, as Tony cared for his friends and family, which is a positive social trait, however, this is sandwiched between the brutality and criminal activities. Scarface borrowed a lot of its Mise en Scene from The Godfather, despite being made some eleven years later. The audience was still seeing big guns, luxury cars, suits and money. The camera angles were made to look Tony Montana look very powerful, with lots of close ups and high angle mid shows and back lighting. The film also kept with a single narrative structure. Look, can everyone stop getting shot? Lock, Stock and Two Smoking Barrels (1998) did something most films have tried, but havent really succeeded in. Making working class people look like gangsters. Gangsters were becoming working class heroes. The narrative has multiple stories, the first being the card game which has put the four central characters into  £500,000 worth of debt, and the second being the shifting of marijuana between two different gangs who have never even met before. The camera angles used were very different; there werent as many close-ups as there wasnt really one single central character. That being said, the first shot is an extreme close up of Eddy and other unnamed men (who later turn out to be policemen). One camera shot that is used to good effect is the slow motion shot. It makes an action-packed shot seem more realistic, as it is thought that when something like getting shot at happens, everything seems to happen in slow motion. The diegetic sound in these scenes are also muffled. There was also a lack of any direct brutality. The Godfather and Scarface show killings in great detail, however, when someone got shot in Lock, Stock, we dont actually see it happening. The musical score was also very different from the norm when it comes to the Gangster genre. The use of bands such as Ocean Colour Scene made the soundtrack more appealing to the audience, as opposed to constant parallel soundtrack. The costume made reference to the films pred ecessors; however, it was given a more casual look. Suits were not always the clothing of choice. Many characters opting for jeans and a shirt. However, the use of leather jackets and trench coats by almost all characters made it a new norm in the genre. The film had a selling point of Sting and Vinnie Jones starring in the film. Mustard? I dont care if hes Mohammed Im-Hard Bruce Lee Snatch (2000) continued where Lock, Stock and Two Smoking Barrels left off. Using many of the same values used, the multi tier narrative and the semi-open endings. Both Lock Stock and Snatch had relatively open endings, with Tom straddling the bridge at the end of Lock, Stock and with someone coming over from America to buy the diamond in Snatch. The genre of the gangster has evolved greatly since its primitive early beginnings and has been somewhat cyclical. In the beginning, the gangsters were glorified, then vilified, now we seem to be living in an era where gangsters are glorified once again. We have also seen a shift from an Italian-American dominated genre to a more global genre, with some of the more successful films taking place in London. The films have also become shorter, with The Godfather and Scarface being longer films with a single narrative structure with a definite ending. To shorter, multiple narrative films where things are constantly changing.

HRM Assignment 2 Essay Example | Topics and Well Written Essays - 2000 words

HRM Assignment 2 - Essay Example The study has described various internal and external forces which influence organisations to change. It has further discussed about different resistances to change management and the consequences of failing to the organisational changes. Therefore, a particular change management model has been elaborated to recommend different ways of managing resistances. A typical organisation generally faces a number of forces which influences their organisational changes. These forces can generate from different external sources as well as internal sources of the organisation (Harsh, 2011). Internal forces for change generally come from the different operations of any organisation. Different kind of internal forces for change can generate from managerial behaviours and human resources problems (Harsh, 2011). a) Managerial behaviour: Excessive conflict and disagreement within a team and their manager is a sign for the requirement of change. This type of team needs to undergo interpersonal skill trainings. The team members as well as their superiors need to be relocated to different departments to reduce the conflict (Harsh, 2011). B) Human resources problems: This kind of problem generally initiates from the differences between organisational and individual desires and expectations. Differences between the expectations of management and employees can cause dissatisfaction within the employees which further results in higher turnover rate and absenteeism (Armenakis and Bedeian, 1999). Changes in career design are required in this kind of situation to minimize the role conflict and ambiguity within the employees (Harsh, 2011). There are mainly four external forces which influence the need of change in any organisation such as demographic characteristics, market changes, pressures from political and social issues and technological advancement (Harsh, 2011). a) Demographic characteristics: A huge section of

How to Succeed in the Business World Essay Example | Topics and Well Written Essays - 2000 words

How to Succeed in the Business World - Essay Example ays and means that are usually taken care of whilst managing a business are aplenty and it is only up to the top management within a company that the same can be handled in a several different methods. They are the ones to decide as to what is the real manner in which the firm’s operations would be handled as well as who will head the respective departments, lead the business strategic units and act as legal and media representatives of the said business. The business, as marketers say, exists to satisfy its target audience through fulfilling a need courtesy its products and/or services or a combination of the both, the same being true in case of a retail outlet which sells gasoline to local consumers, thus giving in petrol plus extra services in the form of window cleaning, fuel gauge checks and so on and so forth. (Kennedy, 2003) With the advent of the middle management growing in stature, the need has been to categorize it separately. Now the middle management of yesteryears is known as the ‘knowledge organization’ which plays the role of the ‘brain’ within the organization. (Kaye, 2003) The mind or brain is the unit within the human body that rationalizes each and every decision in the wake of past evidences and future predictions, not to forget what is happening in the present. Thus the same role is duly played by the knowledge organization, i.e., the middle management quite professionally. A business thus has to keep track of the top management and its decisions as well as the middle power cadre too. It is with the combined efforts of the two that the business can exist smoothly and thus benefit not only its own future long term growth but also help the customer and/or stakeholders by fulfilling their needs and desires. A business does not come into its own overnight. It takes a lot of research, planning and proper execution to take it where the marketers, the business professionals and the stakeholders want it to proceed and end up as something

World history and american history Assignment Example | Topics and Well Written Essays - 500 words

World history and american history - Assignment Example They emerged around 900 BCE. They had a long lasting culture in Peru, for about 100 years. They contributed artefact like the cast bronze artwork that spread around Peru. They used bronze for artwork and not for making weapons. The Chavan never lasted for a longer period as the Olmec (Rosenswig, Robert 167) The Operation was developed by the U.S government to transport the Vietnamese orphans out of the war-torn country. The first flight was to leave Saigon on 4th April 1974. During the last days of the war, the United States began boarding the Vietnamese children into the military transport. The aim was to let the children adopted by American, European, Canadian and Australian families. The first plane crashed and killed approximately 138 Vietnam children. Other children, transported by McDonald and other volunteers, succeeded to reach the destination safely (Wise, Phillip 223). The mechanics or logistics of the operation was by the airlifting of the children who were believed to be orphans. The process was through a seated cargo plane. Inside the plane, the children sat in small cardboard boxes lined with blankets (Wise, Phillip 251). The plane had caretakers with volunteers inside. Babylift operation was seen as the last desperate attempt to get sympathy for the war. As the war was towards its end, food became inadequate, and gasoline became very expensive as one moved towards the north. Therefore, the children’s lives were at risk. So they had to be taken to America so as to seek help. The outcome of the operation was successful to some level. The first plane that left Saigon crashed several minutes after its takeoff and killed 138 people, most of which included the children. Despite the crash, the operation managed to remove more than 3300 children out of Vietnam. It appeared that most of the children had families and were not orphans. The rumors were that most of the children’s parents got desperate to

Summary Assignment Essay Example | Topics and Well Written Essays - 500 words

Summary Assignment - Essay Example There are many reasons why the government feels a need to preserve Canadian culture: geographic, economic, social, and nationalistic. I feel that these reasons have value and must be considered if Canada is to keep its culture intact. Because of Canada’s distinct geographic location, regular Canadians can be influenced by American lines of thought, which intrude on Canadian culture. The Canadian government has the right to feel concerned about how its culture is shaped. The norm used to be that Canadians would follow multimedia from Americans—radio and television.1 It is important though that the Canadian government takes on the opinions of its people to better understand how to implement productive cultural policies. Historically this has been done through Royal Commissions to better understand the demands of the public.2 These Royal Commissions made recommendations to the government on how to regulate radio broadcasting, arts and sciences, television broadcasting, and newspapers. I think that it is important to maintain a strong Canadian influence in the national media, but outsiders’ thoughts and opinions must be heard to present a balanced view. The government has found the right balance through policy instruments.

Healthcare Finance Assignment Example | Topics and Well Written Essays - 250 words - 1

Healthcare Finance - Assignment Example This saves time and resources dedicated to budgeting (Shim, Siegel & Shim, 2012). Top-down approach also minimizes unnecessary spending by the various departments and helps streamline an organization’s accounting processes. This further helps an organization to stay financially firm while avoiding cost overruns. This is unlike the bottom up approach where departments make their own budgets and pass them to the upper executives. The major risk that comes with this approach is the possibility of experiencing cost overruns, which can be financially damaging (Shim, Siegel & Shim, 2012). By leaving the responsibility of budgeting to the upper management, chances of costs overruns are greatly reduced. A top-down approach can also be used to help departments know what is expected of them. Each department is allocated a budget according to the expectations of the organization on that department. This is ideal in a situation where an organization wants to reduce on its

Summary Assignment Essay Example | Topics and Well Written Essays - 500 words

Summary Assignment - Essay Example There are many reasons why the government feels a need to preserve Canadian culture: geographic, economic, social, and nationalistic. I feel that these reasons have value and must be considered if Canada is to keep its culture intact. Because of Canada’s distinct geographic location, regular Canadians can be influenced by American lines of thought, which intrude on Canadian culture. The Canadian government has the right to feel concerned about how its culture is shaped. The norm used to be that Canadians would follow multimedia from Americans—radio and television.1 It is important though that the Canadian government takes on the opinions of its people to better understand how to implement productive cultural policies. Historically this has been done through Royal Commissions to better understand the demands of the public.2 These Royal Commissions made recommendations to the government on how to regulate radio broadcasting, arts and sciences, television broadcasting, and newspapers. I think that it is important to maintain a strong Canadian influence in the national media, but outsiders’ thoughts and opinions must be heard to present a balanced view. The government has found the right balance through policy instruments.

Applied economics Essay Example | Topics and Well Written Essays - 1000 words

Applied economics - Essay Example ucted to establish the functions of human capital earnings and its impacts on the decomposition of the periodic earnings into linear function forms, in which the log of earnings serve as both the function of schooling measure in terms of years of experience in work and other factors representing heterogeneity within a cross-section sample of people observed, and dependent variables. This simple statistical model has however been faced by some limitations, i.e., biasness in the estimation of returns to education and endogeneity in the schooling variables. As a positively correlated function of the unobserved variable of ability, people with varied ability to work and learn are in most instances a better position to school for longer periods; hence this enhanced ability will have a reflection of higher wages within their occupations. Additionally, existence of a symmetric correlation between any of the independent variables such as schooling and the error term in an OLS regression can consequently lead to bias in the estimates. In this case, effects of ability/heterogeneity have to be random in the sample to avoid positive correlations. Card (1999) explored the causal relationship of education on earnings, and explicitly the study analysed the heterogeneity between schooling of twins in contrast to their earnings. The assumption in the study was that twins would have the same ability and other external influences so that differences in wages could be more accurately associated with differences in education. Card used the pooled sample of men and women standing up to 198,075 aged from 16 – 66 during the years 1994 to 1996. In this given time frame, the study targeted the differences between individuals having 10, 12 and 16 years of schooling to their returns. An OLS regression analysis was used to inspect the human capital earning with variety of hourly, weekly and annual earnings. The study findings explored an interesting impact of an instrumental factor family

Introduction to Prokaryotes Essay Example for Free

Introduction to Prokaryotes Essay Prokaryotes are single-celled organisms that can survive in extreme environments. Bacteria is the more numerous type of prokaryotes. The group hypothesizes that the samples taken from different environments will all cultivate diverse morphology in fast growing rates in each environment. The aseptic technique was used to cultivate bacteria from different environments. The diversity of morphology and the growing rate of the bacteria was different in each environment. Introduction Prokaryotes are the oldest known life-forms, having existed for the last 3. 5 billion years. Microscopic in size, they are single-celled organisms. Prokaryotic species can survive in extreme habitats that the other life-forms are not capable of inhabiting. Prokaryotes have different shapes, the three most common shapes are spherical (cocci), rod shaped (bacilli), and spiral (spirilla). The prokaryotic cellular structures are unique to their classification. Prokaryotes have an external cell wall and a plasma membrane. The cell wall keeps the shape of the cell, protects the cell, and averts the cells from bursting in a hyposmotic environment. Prokaryotic cells contain a unique material called peptidoglycan (Sadava et al. , 2011). See more: how to write an introduction Also metabolic diversity is among the criteria used in classifying prokaryotes. The term nutrition refers to the means an organism uses to obtain two energy sources: energy and a carbon source. Carbon sources may be either organic, meaning from a living organism, or inorganic, such as carbon dioxide. Prokaryotes split into two lineages known as Archae and Bacteria. The Bacteria are more numerous than the Archae. Bacteria can be endospore-forming bacteria. Bacteria that form endospores are able to survive harsh and severe conditions. Bacteria can also be Enteric Bacteria, they inhabit the intestinal tracts of animals. One species is Escheria coli. Wild-type Escheria strains are able to grow on a variety of carbon and energy sources, such as sugars and amino acids. Some strains of Escheria are pathogenic. The detection of Escheria coli in water is a sign of contamination. Another group of pathogenic enteric bacteria are members of the genus Salmonella. These members are responsible for food poisoning and typhoid. Prokaryotes play very important roles in our environment. They are involved in the cycling of nutrients and elements in a variety of ways. Many prokaryotes are decomposers that metabolize organic compounds in dead organisms. These decompositions processes result in the return of vast quantities of carbon dioxide, inorganic nitrogen, and sulfur to our ecosystems. Other species are important as symbiotic partners with other organisms (Walsh et. al. , 2010). The diversity of the prokaryotic world is huge, and to have a better sense of knowledge of bacteria diversity in different environments an experiment to observe bacteria growth diversity in colder temperature is conducted. The group hypothesizes that the samples taken from different environments will all cultivate diverse morphology in fast growing rates in each environment. The independent variable in the experiment is the temperature control and the dependent variable is the number of colonies. Materials and Methods Seven different environments were chosen to create bacteria from and cultivated on a nutrient-rich media in eight Petri dishes. The bacteria are cultivated on TSA medium, an all-purpose medium used for cultivating all types of bacteria. Sterile water and sterile swabs are used to sample the bacteria from the environment. To make sure that the bacteria was loosened from the environment and stuck on to the swab, the swab was dipped in the sterile water immediately before taking the sample. Carefully opened the Petri dish and swiped the swab across the plate in a â€Å"Z† pattern. Closed the Petri dish and marked it with its corresponding environment. This was repeated seven times each with a different environment. The first environment was the frame of the classroom chalkboard. The second environment was the chair seat of the classroom. The third environment was the bottom of the shoe of one of our group members. The fourth environment was the floor mat inside the doorway of the Biology building. The fifth nvironment was the stair railing handle from the stairwell of the Biology building. The sixth environment was the spacebar on the keyboard of the laboratory computer. The seventh environment was the mouthpiece of the water fountain in the Biology building. To enable us to check whether or not our aseptic technique was effective the eight Petri dish was our control plate that was struck with the sterile water only. These streaks with sterile water represent control treatments. The bacteria was incubated at 37 °C for 2-3 days and then put into the refrigerator for storage. Results Two of the Petri dishes had small bacteria diversity and also a slow growth rate- the chair seat of laboratory environment sample and the water fountain mouthpiece sample (Table 1). Three of the Petri dishes had medium bacteria diversity and regular growth- the frame of the chalkboard, the stair railing handle from the stairwell, and the spacebar of the keyboard (Table 1). The other two Petri dishes had medium bacteria diversity and fast growth rate- the bottom of the shoe and the floor mat inside the doorway of the Biology building (Table 1). The Petri dish with the sterile water streaks had no bacteria growth or diversity indicating our aseptic technique was effective. Discussion The results that were obtained in the experiment did not support the hypothesis that there would be large diversity and fast growing rates in each environment. Every environment sample had its own growth rate and bacteria diversity. The primary reason may be that conditions are rarely optimum. Scientists who study bacteria try to create the optimum environment in the lab: culture medium with the necessary energy source, nutrients, pH, and temperature, in which bacteria grow predictably. Most of the strains used in the classroom either require oxygen for growth or grow better with oxygen. These bacteria will grow better on agar plates, where air readily diffuses into the bacterial colony, or in liquid cultures that are shaken. Since diffusion of oxygen into liquid depends on the surface area, it is important to have a large surface; volume ratio. This means that cultures will grow best in flasks in which the volume of liquid is small relative to the size of the vessel. Also another factor that affects growth is the nutritional medium. Bacteria grow best when optimal amounts of nutrients are provided.

An Introduction To Food Service Industry

An Introduction To Food Service Industry The purpose of this chapter is to critically review the literature relating to Food Service Industry, the position and attributes to gain costumers perception. The arrangement starts with the role of food service, with investigation into the food and beverage operations. Subsequently, considerations into Service Quality point were dimension such as expectance and perception and an illustration of service quality model are taken. In addition an overview into the food and beverage service employment. An important point is mentioned regards to food quality and influences on costumer expectance and perception. Furthermore, sections such us menu planning and meal experience will taken to enrich the research. Finalize with an important point nowadays, were environment impacts will be take into consideration. 3.2 The role of food service The provision of food and beverage service (Davis et al., 1999) and eating away from home are increasingly and there is widening diversity in the nature and type of food and beverage on offer (Lillicrap et al., 2002). In addition conferences organizers are very familiar with the need for a high quality of food and beverage service within venues (McCabe et al., 2000). There are many reasons that clients normally desire to include a food service function in conferences and meetings. Shock and Stefanelli (1992, p.132) in McCabe et. al., (2000) have suggested several reasons such as: to create an image to provide an opportunity for interaction and networking to present a person, product to refresh conference attendees and sharpen their attention to provide a interested audience to keep delegates interested in other non-food activities to increase attendance at conferences Food and beverage service is the essential link between menu, beverage, and other services on offer in an establishment, and the customers (Foskett and Ceserani, 2008). The food and beverage function is characterized both by its diversity and by its size of the event as example of conference, meetings, exhibition and business events (Davis and Stone, 1991). Also can used as an effective tool to satisfy attendees and built attendance, as it empowers an attendees sensory memory of an event (Kim et. al., 2009). It is a significant and critical part of conference operations, and responsible for a high percentage of revenue for the venue (McCabe et al., 2000). In the past, food and beverage service was not important for conference centres, however now when a conference or meeting is organized, food and beverage services plays a fundamental role in the decision-making (Meetingnet.com, 2002 p. 35). Various groups and function venues dynamically search more out for group business as groups can be serviced with minimal costs and within particular times (Davis et al., 1999). Arranging an efficient food and beverage service for groups and functions at time can be very challenging. In many instances, groups may want very specific items, at very specific times and require special menus, or even an out-of-hours service (McCabe et al., 2000). 3.2.1 The food and beverage operations For a particular food and beverage operation the choices of how the food and beverage service is designed, planned, undertaken and controlled are made taking into consideration a number of organisational variables (Foskett and Ceserani, 2008). Figure 5 shows the variables that food and beverage operation has to take into account. Figure 5: Food and beverage operations. Source: Adapted from Foskett and Ceserani (2008) A food and catering service into the conference industry is characterised as function catering. That may be described as the food and beverage service at a specific time and place, for a specified number of people, to an arranged menu and price (Davis and Stone, 1991; Foskett and Ceserani, 2008). There are a variety of function events ranges from providing a bar in a reception area where delegates for a conference are able to assemble before their meeting, to large formal banquets of over 1000 where six to eight courses meals are served (Davis et al., 1998). 3.3 Service quality concept The concept of service can be explained as an interaction between employees and customers (Ball et al., 2003). In this context service quality characterize the level of service that is delivered by operations (Sasser et al., 1982; Walker, 1990; Johns et al., 1994; Jones and Pizam, 1993). It is almost defined in terms of customers perception of expected quality and experienced quality (Brown et. al., 1993). However, service quality is a complex concept and generally needs more than one model to explain it (John, 1996). Many researches making effort to define service quality, they usually on quality service and how it reaches the customers needs. Service quality can be again described as the difference between customers expectation and distinguished performance (Lovelock, 1992; Juwaheer and Ross, 2003). Therefore, services providers need to explore ways to increase productivity, which rely on objectives and goals to be achieved of the service although including quality. Product quality usually ends in the eyes of customers, particularly in the service industry. However the criterion used from customers to evaluate it might be complex and difficult to describe, in particular involving services with high labour content because performance of labour can be different from producer to producer, also each customer can perceived it differently (Berry et. al., 1990). It is also measured according to the level and direction of difference between experience and perception (Sasser et. al., 1987; Gronoor, 1982). Moreover, Ogowicz et. al. (1990) states that perceived service quality can be see form external of the actual operation that appears between customers and servicer provider. In additional, Wyckoff (1992) and Becker and Murrmann (1999) argues that service quality is the level of excellence planned to meet customers requirements. Meeting or exceeding customers expectation is the means to ensure good service quality. Service performance can be judge as a low or high by customers comparing their expectation (Parasuraman et.al., 1988) Customers have a wide range of choices regards to a food service business. From many years of dining experience, customers expectation of service quality have increase and the food and beverage industry is competing to rising it market share (Raajpoot, 2004). As well in the present market place, service quality is know as one of the mainly significant aspect in expand and retaining the successful relationship (Svensson, 2002). Most organisations and managers now realise that customers satisfaction can generate a long-term success, the market were they control which not only include customers but also competitors, regulatory governments agencies and the overall marketing environment (Kandampully, 2001). Therefore, researches can be conducted to identify what creates and retains customers satisfaction and ways to evaluate. 3.4 Dimensions of service quality The intangibility concerned services make it more complicated for consumers to evaluate than product quality because cannot be stored or held. Services are complex to assess until subsequent they have been performed, and even towards it still difficult. However, service quality can be observed as a measure of quality of the delivered-service level equivalent to customers expectations (Lewis and Booms, 1983). Parasuraman et. al. (1985) developed a well-know research concerning service quality, to recognized factors that costumers perceive about service quality. As the research result, they revealed general criteria as the ten principle dimensions of service quality, commonly know as SERVQUAL dimension in order to judge an organisations service quality by customers. Figure 10 illustrates those ten factors. Figure 6: The ten principle dimensions. Source: Adapted from Parasuraman et. al., 1985. Initially, the research proposed 22 statements to identify consumers perception and expectation of service quality. Secondly, those statements represent the ten determinants of service quality (Parasuraman et. al., 1988) illustrated on figure 10. Moreover, service quality emerges from comparison of expected service with perception. Development of model concern service quality suggest that expected service is influenced by three key criteria which as Marketing/Service Package, Personal Needs and Desire and Past Conference Meal. (Parasuraman et. al., 1990). In this research the initial service quality has been adapted to food service function into the conference sector. Figure 11 will demonstrate service quality process to measure costumers expected service and perceived service quality. Figure 7 Service Quality Model to Conference Food Function Source: Adapted from McCabe et al., (2000); Parasuraman et. al., (1985). Even so, it has been suggested that expectations are bound by adequate and desire levels, with a zone of tolerance in between. Although a model has been suggested to conceptualise service quality, with gaps representing the problem associated with the difference between processes to assess costumers expectation ands perception on the food providers performance (Parasuraman, 1991). GAP 1: The procedural gap First gap is the difference between what management believes customers want and what customers really asked for. GAP 2: The understanding gap Second gap is the difference between costumers expectations and managers perceived from costumers expectation. GAP 3: The behavioural gap The service delivered is different from the service specification. GAP 4: The promotional gap The difference between what has been promised by marketing communication activities and the actual service delivered. GAP 5: The perception gap Level of service perceived by costumer diverges from the service actually provided. The model helps catering managers recognise the understanding of customers. Also offers a clear thoughtful to managers who require improving the service quality provided by their service process. Consequently, managers gain the knowledge to improve their service quality and how they can understand their customers expectation and make then pleased which can promote a successful result to a conference meal service (McCabe et al., 2000; Rogers 2008; Zeithaml et. al., 1990). 3.4.1 Expectance and Perception of service quality Customers translate their needs into a series of expectance of the service or product that stand on this ability to satisfy an assured or implicit need. If the food function meets and exceeds these expectations then the customers will feel satisfied and will feel that they have received quality (Parasuraman, et. al., 1985 in Davis et al. 1998). However, if the food function does not meet their expectation, then there is a gap between customers expectations and the perceived characteristics of the service and quality will not have been provided (Davis and Stone, 1991). Customers have different background which influences his or her perception (Olsen et al., 1998). Service delivery is variable and difficult to measure because of the individual character of the contact between customer and services provider (Lashley and Lee-Ross, 2003). Moreover, these needs become a series of expectations for customers such as the type of food they desire, how they would like to be greeted and how much they are prepared to pay (Lockwood et al., 1996). In additional, culture, mood and timing jointly with the customers previous experience can effect on the way service is perceived (Walker, 1990). It is understandable that successful service providers will depend on the individual service delivered, being capable to interpret the customers requirement and adapt the service delivered to their desire (Lashley and Lee-Ross, 2003). If the customer expectations are meet or exceed, they will be satisfied and will have a quality experience (Lockwood et al., 1996). Service providers seen to be more concerned about customers expectance and service delivered, it is important take into consideration if there is a mismatch between service delivered and what is expected, customers are less likely to return (Jones, 1989). Figure 9 illustrate four main outlines to meet customers expectations. Figure 9 Customers expectation Model Source: Adapted from Martin (2003). 2.4.2 Customer expectations Customer expectations are the required level of performance that customers require from a service (Swan and Trawick, 1980). Also based on how well services providers are able to fulfil customer needs and desires (Westbrook and Reilly, 1983; Woodruff; 1987). It plays a central role in understanding the evaluation of service quality (Oliver, 1980). A range of methods for concept customer satisfaction have been proposed, each theory are based on different foundation. The commonly conceptual definition based on expectancy theory, is that customer expectations are predictions created by the customer regarding to what they believe it will be the result of a service provided or exchanged (Clow et. al., 1997). The models of service quality and customers expectation Model see figure 9 stresses the role of expectations. As a result, food service providers should be not only to meet the customers expectations but also to exceed them. Even so, it should be evidenced that exceeding customer expectations by a very high level is both profitable and dynamic, also it will increase cost and customers will have even high expectations when they repurchase. (Olsen et al., 1996). 2.4.3 Customer perceptions Customer perceptions play a vital to the concept of service quality. Perceptions are customers beliefs when they receive and experience service. It gives an explanation on how customers perceive service and how they evaluate their feelings. Additionally, it is important that organisations and managers understand the criteria that customers use to measure service quality (Gale 1994). On average, customers do not perceive circumstances in the same way for the reason that they comprise different needs, objectives and past experiences which persuade their expectations (Seaton and Bennett 1996). Perceived quality is highly connected with service quality and customer satisfaction (Ndhlovu and Senguder, 2002), a high perception of service value can result in greater satisfaction and intentions to return (Tam, 2000). In the food service industry, customers evaluate, compare an establishment with is competitors, and that evaluation is based on satisfaction, where they observe evaluation of service quality from employees, product quality and price (Lewis, 1984; Johns, 1992). 3.5 Food and beverage service employment People working in food and beverage service are the main point of contact between customers an establishment (Foskett and Ceserani, 2008). It is an important role in a profession with an increasing national and international status (Lillicrap et al., 2002). A research conducted by Bowdin and Pherson (2006) states figures regarding tourism service industry. In UK, 13,276 people are employed in the industry as their main job, with a further 337 employed as their second job (The Labour Market review for the Travel Service in Bowdin and Pherson 2006). Moreover, People 1st (2009) registered on total 56 per cent of the labour force are employed on a full time basis and 44 percent work part time. Also the research suggests that conference and events is the largest employer with 13,771 employees, this figure does not included in the figure above. While is difficult to assess the number of employed into the industry. It is obvious that growth in employment in this are and associated sector is occurring. The innovative industries have seen a rise of 400,000 employees in an eight years period (Bowdin and Pherson 2006). The hospitality, leisure, travel and tourism sectors surrounded by the fastest growing in the UK, with standard growth in the sector sitting at 7 per cent over the last 5 years, compared with a 4 per cent growth rate across the economy as a whole. Furthermore, it is predicted that 15,000 new jobs will be created in these sectors between 2002 and 2012 (Bowdin and Pherson 2006). From the Food Service Industry Profile (2009) in Peoples 1st (2009), a research shows that according to the labour force survey 2007/08 183,902 people work in food service establishments in the UK., which 67 per cent are women. They also supported that 15 per cent of those people working in the food and service industry are from black and ethnic minority. Furthermore, graphics 8 and 9 shows the employment by gender and full and part time employment into the food service industry: Graphics 1: Employment by gender and full and part time. Source: People 1st (2009). An additional data from the research reveal the industry age management profile, it says is relatively old when compare to other industry within the hospitality, leisure, travel and tourism sector. More than half 52 per cent are aged between 30 and 49 compared to an average of 35 percent across the sector. A further 27 per cent are aged over 50. Across the sector this figure stands at 17 per cent. 3.6 The concepts of food quality Food quality is generally distinguished from concept of value. It is understandable that food is a core product in any food establishment. Perception of food quality is part of the cognitive process, which influences satisfaction/ dissatisfaction as well as need fulfilment, expectancy affirmation, equity/inequity, also regret and unapprised cognition (Frewer et al., 2001). A high standard of service and quality of food with more sophisticated atmosphere can be found in a coffee shop or speciality restaurants; higher priced à ¡ la carte restaurant with more extensive menu and one or two cocktail bars in the hotel (Davis et al., 1998; Edwards and Nick, 1994). A well in conference centres were function meals served requires professionalism in preparing, planning and producing these meals; knowledge of the diners / customers and their expectations, desire and reasons for eating out are other crucial factors of food quality (Gustafsson et. al., 2006). Examining customer satisfaction, finds that food quality is part of top nine factors tested that had a considerable effect on customers intention to return in a food service. Likewise, the crucial factor of selecting food service establishment is determined by quality of food (Cullen, 2004). 3.7 Importance of food quality A researched carried by Kim et. al. (2009) analyse the influence of conference food function on attendee satisfaction shows that the quality of food content is the leading determinant of an attendees satisfaction with the food function performance. However, consumers are increasingly becoming knowledgeable and sophisticated about food; they usually expect and require food with genuine quality. If companies are prepared to respond to these demands and reflect them in their marketing strategies, the bottom line quality will appear for it self (Wheelock 1992). A term of quality are generally described rather differently between costumers and the provider (Wieske, 1981), and normally includes items such as the food variety, quality of ingredients, nutrition, portion size and price, those appropriated to meet customers desire and nutritional requirements contributing to pleasure of eating (Daget, 1988; Seo and Shanklin, 2005). 3.7.1 Customers role of food quality Food is not only a basic need of life but, it is a survival necessity. Eating is a part of activities of the daily routine, where variation, life style, imagination and imagination on food preparation and presentation (Wieske 1981). With food and service product price and variety can be widely provided. In general, customers are prepared to pay more for what they recognize to high quality service or product (Wheelock 1992). Quality on food can be relatively a complex issue. The food quality approach is engage into the natural sciences based on measurability of food quality characteristics. Those product and services characteristics are classified by costumers researches, transforming those in natural part of the product or service definition and can be conveyed to the next link to improve process on those processes with right specification related to an ingredients, manufacture procedures, packing and service standards, called specifications (Daget, 1988; Becker, 2000). Specifications are the meaning by product knowledge which is transmitted to all those concerned at the service or product. Any failure to certificate this will inevitably confuse those who face the problem of putting the design into production (Daget 1988). The product knowledge and quality expectation is powerfully influenced both by the companys marketing and advertisement as well as by the type of how it can be demonstrated and provision in the trade (Wieske 1981). 3.7.2 Influence of food sensory aspects on costumers Food providers can be even less confident about how much that food contributes to an individuals meal experience (Edwards and Nick, 1994). Experienced quality, including all sort of sensory pleasure particularly taste, and it is influenced by many ways for instance, the product itself, past experience which applies to both food quality and mood of the customer (Frewer et al., 2001). Despite the fact that sensory quality of food is just a part of the customers eating experience, it is very vital for food development, market testing and quality control (Nick et al., 1994). Costumers can use their sensory dimension and the freshness of food to evaluate food service quality or perceived value A successful food service function is the one which ensures providence of appearance, aroma, taste, temperature and texture are all as customer expectations (Jones, 2002; Lee et al., 2004). It is important to note that psychical quality of food is a vital part of customer satisfaction. Sensory aspects of food quality are perceived by numerous items (Jones, 2002), illustrated on table 9 the follow senses: Table 9 Food sensory aspects. Senses Examples Sight, Appearance Colour, visual texture, portion size, apparent freshness and purity; Smell Aroma, some part of flavour which is actually perceived through the olfactory area; Taste Combinations of sweetness, sourness, saltiness and bitterness to create unique flavour of food; Kinaesthetic Sense of muscular movement such as chewiness and tenderness; Touch, Texture Smoothness, dryness, lumps, fluid or solid including rare, middle or well done level of steak; Hearing Some foods are recognised by a crackle during chewing; Temperature Serving with low temperature or high temperature depending on types of meals or sweet. Source: Jones (2002). 3.7.3 The influence of food sensory attributes on customers The sensory attributes of a food plays an important role in it overall acceptance process. For example, it has been well acknowledged that there is specific design to the growth of pleasantness/unpleasantness as a function of the strength of food related sensory attributes. It is makes clear that customers expectations about the sensory properties of food have an influential effect on perceived food appearance (Thomson, 1994). According to many researchers regarding on the relative influence of food quality on customer satisfaction and behaviour (Auty, 1992), the sensory dimensions may perhaps be a core quality and seen as fundamental role to improve perceived service value in a food service context. Additionally the sensory attributes as well play a key role in the customers attempt to assess a particular food function performance (Kivela et al., 2000; Lee et al., 2004). A research conducted by Hester and Harrison (2001) reveals that the sensory attributes can be transformed into a perception of food quality by the costumers that may go ahead to repeat purchase. In addition, a better perception of costumers permit food providers to meet their needs and offer a wide range of nutritious, delicious, attractive and good value products. 3.7.3.1 The importance of appearance, flavour and texture Appearance is the first sensory sense that influences costumers to be interested in the food (Cardello 1994; Lawless 2000). It includes essential sensory attributes of the food as its colour, shape and size as well as more compounds attributes such as translucency, gloss and surface texture (Cardello 1994). Colour often predominate costumers expectations about flavour, and changes in shape or colour can reduce the sense of sameness. It predicts quality and motivates costumers expectations concerning other sensory attributes (Lawless 2000). Astonishing colours may possibly persuade caution until the food is determined to be safe, palatable, and nutritious (Lawless 2000). Although the visual appearance of the food is a potential influence on acceptability, package related to shape, colour, design, associated logo, symbols, brand item; and names are also important (Cardello 1994). Several researches has been conducted concerning important specifics attributes as important sensory factors involving acceptability of food variety, issues from costumers knowledge of food texture is essential to understanding its overall contribution to food acceptance. Furthermore, most of researches that have been conducted with food costumers, flavours are more often mentioned than texture as a reason liking or disliking food (Cardello 1994; Cardello et. al., 1983; Cardello and Maller, 1987; Hendrix et. al., 1963). On the other hand, other studies have indicated that texture is mentioned more often as a reason for disliking a food than as a reason for liking it (Schutz and Wahl 1981). Many others attributes have been taken into consideration, such as gender, socio-economic status and geographical location were factors related to awareness of texture. Women prefer to be more texture conscious than men, an attribute shared by people in higher socio-economic classes (Schutz and Wahl 1981). Despite the fact that the texture of food products can have a profound effect on perceived acceptability, an even greater influence is applied by the flavour of food (Cardello, 1994). 3.7.4 Expectation and perception on food quality Food services are characterised basically by experience also by an acceptable quality dimensions. For most quality dimensions, costumers can not recognize quality before or during the process, however, they have to create quality expectation which is called quality indication. There are generally two quality indication outlining the expectations which are extrinsic quality and intrinsic quality (Olson and Jacoby, 1972 in Frewer et al., 2001). Extrinsic quality factors refers to everything including price of the product or the brand Also, it includes atmosphere and service quality of staff (Frewer et. al., 2001). Measure satisfaction factor, it is becomes more critical as customer expectations and perceptions of product change. Customer product expectations are expected to increase, also their expectations of money value (Edwards and Nick, 1994). A research conducted by Dube and Renaghan (1994) recognises the importance to focus on relationship between satisfaction and the frequency of repeat purchase. In addition, they suggest to food service environment different ways to encouraging repeat purchase based on aspects such as tasty food, atmosphere, attentive staff, helpful staff, consistent food, menu variety and waiting time. Into the food service industry intrinsic quality refers to physical characteristics of the product or service, for example, when the taste or the appearance is inferred from the colour or other aspects include appearance and brand knowledge (Frewer et al., 2001; Tregear and Ness, 2005); also staff appearance and atmosphere of dining hall (Kim et. al., 2009). In addition, customers meal acceptance normally is not only influenced by food quality itself (intrinsic quality) but customers may rely previous meals experiences and value expectation (Oh and Park, 2000; Hartwell, 2004). 3.8 Menu planning The aim of food menu or beverage list is to inform customers what is available to them (Davis et al. 1998), in apparently random fashion with the food being raw, prepared or cooked. Individual menus came into use early in the nineteenth century, as the twentieth century advanced, and people settled around the world, the food service industry began to introducing different style of food and service (Foskett and Ceserani, 2008). Function catering venues normally work on menu planning based on the guidelines in the financial and marketing policies, the different types of menus offered by a function organisation (Davis et al. 1998). Usually, those venues adopt the cyclical menus, these are complied to cover a given period of time: months, or seasonal. The length of the cycle is determined by management strategies (Foskett and Ceserani, 2008). Table 6 shows the advantages and disadvantages of cyclical menus. Table 6 Advantages and disadvantages of cyclical menus. ADVANTAGES DISADVANTAGES Cyclical menus save time by removing the daily or weekly task of compiling menus, although they may require slight alterations for the next period. When used in association with cook-freeze operations, it is possible to produce the entire number of portions of each item to last the whole cycle, having determined that the standardised recipes are correct. They give greater efficiency in time and labour. They can cut down on the number of commodities held in stock, and can assist in planning storage requirements. When used in establishments with a captive clientele, the cycle has to be long enough so that customers do not get bored with the repetition of dishes. The caterer can not easily take advantage of good buys offered by suppliers on a daily or weekly basis, unless such items are required for the cyclical menu. Source: Adapted from Foskett and Ceserani (2008). Manage menu planning for conference events, should take several factors into consideration: food costs, delegate requirements, the type of items required by the client, nutritional concerns, seasonality, staffing implications, and the overall impression that the meal will give to delegates (McCabe et al., 2000). As a sales tool, menus often will by using well-planning and presented advertisement techniques, direct the customers what they are buy (Davis et al. 1998), also it is important to present clearly to clients and delegates the quantity, quality, price, brand (if necessary) and means of preparation of items within menu (McCabe et al., 2000). 3.8.1 Menu selection From conference managers, food function is related to cost driven, as food and beverage sector accounts for 28% of the total expenditure for the conference industry, which is the single largest portion (