Hotel Consultation Essay Example for Free

Hotel Consultation Essay It appears to me that the Dreschler Hotel needs to look into their rates. After comparing the other hotels and the Dreschler Hotel their rates seem too high compared to the other hotels and what they have to offer. I think if they would lower their rates this would generate more business and more business means more revenue. This would be reflected on the ADR if they did lower the rates. Yes, if your rates are higher you will take in more money at that moment but you might sell a lot more rooms if rates are kept down while being competitive. I think the Dreschler Hotel could make some improvements and then this would increase the revenue. I think it is very out dated and in order for the owners and shareholders to ever see their investments back in their pocket is to make this a mixed-use which would have hotel room suites, condo’s, pool, gym, retail shops, office building, and several restaurants. This will be projected at a Twenty Eight Million Dollar Project. It will have many retail shops for the guest convenience and it already is situated in the heart of the town with over 90 shops available now. It will then add a pool, hot tub, spa, sauna, gym, office buildings for lease or sale and many restaurants. We would like to have a tremendous view and possible farmers market in the complex or within walking distance as another food alternative. This is a fairly fast way to get cash flow moving fairly fast and also can sell if interested or they could hire a management company to run the development for them. The options are endless but they will need to do some marketing to get this development out there and get interested parties involved. One thing I feel this hotel is in need of its working capital. They are having trouble with paying the normal operational expenses. The owners have even been putting money in to use for the hotel and cannot continue to do this. They have no working capital to work with to do any renovations or add a few t hings needed to get more guests staying at the hotel. They have a couple of options to get this done. The first one is to apply for a SBA 7(a) Loan. They will loan money  to a business in need of working capital which the Dreschler Hotel needs. They can use this loan for operation expenses, renovations, inventory, or to add items needed. They also may look into the option of investors which will love to get involved in something this big. This would probably be a great choice for this hotel and its circumstances. I feel the owners and shareholders have already put in all the working capital or cash that they can at this time. They have to do something to start making some money and to do that I feel this hotel needs a lot. The only option would be to sell some shares of the hotel for some cash to use for working capital. Then they would have more owners or shareholders would have a say in how things are ran. Sometimes, this is a good thing and other times it can be a bad thing so it is a tough situation but sometimes they have good suggestions or ideas as well. They will have to show a good business plan and show they have the ideal location along with the town’s approval or possibly get guarantees on businesses coming to the mixed use such as retail stores, office spaces, and restaurants. You want a variety of restaurants so you have to have many restrictions on who you sell or lease to because you want variety. This will be an upscale hotel with the same in the retail and restaurant end also. We would be adding suites in the hotel rooms along with a pool and gym. While looking at financial schemes you must weigh the good and the bad or the risks involved to do this. After looking at converting the Dreschler Hotel into a mixed-use I found there are a couple of benefits that would be gained if we converted it such as you have a hotel for guests to stay in and then you have restaurants and food options for the guests that they can even walk to when staying at the Dreschler Hotel. They try to put retail, food and accommodations all tog ether and keep them on the same scale. At the same time there are disadvantages such as you have to have a large piece of land to do this and you have to look at the market around this area to be able to have the economics available to get the revenue there to pay for this. I researched the pros and cons of converting the property into a timeshare. I found the biggest advantage is the return of the money from the project to the owners or shareholders. Another huge benefit would be the construction time is cut way down so you would be up and making money much quicker. A big disadvantage is you are not the original developer and many issues can arise. One main thing is the  location. If you have the right location it will usually make a lot of money. The last one I looked at was the conversion of the hotel to a condominium. I found an advantage would be the increasing revenue by adding things such as a bar, spa, hot tubs, gyms and restaurants. This usually is an upper end hotel and they attract a lot of customers or guests and then the money and revenue will start coming in faster. Another benefit is the owner can sell the units much quicker and then can also hire a management company to run it for him and still bring in money or get his money returned quickly. Many condos have a disadvantage because they come with many restrictions. I think a mixed-use would be an awesome opportunity along with a lot of the things this hotel needed. With the location and the stores in the area it would be a great location so after consideration we will be calling the new mixed-use The Dreschler Village and Suites. References: DeFranco, A. L., Lattin, T. W. (2007). Hospitality financial management. Hoboken, NJ: Wiley. Axia College’s Writing Style Handbook http://www.sba.gov/about-sba/what_we_do/resource_guides (retrieved 03/06/2014). http://www.aha-engineers.com/MEP-projects-hospitality.html (Retrieved 03/07/2014)

Nonsom Fermented Fish Rice Biology Essay

Nonsom Fermented Fish Rice Biology Essay Fish is classified according to origin such as seawater fish, shellfish, oily and white fish and freshwater fish. Fish is a rich source of protein and it contains other nutrients such as essential fatty acids, fat soluble vitamins and calcium (Barnett, 1998). In fish, it contains fat soluble vitamin such as vitamin A , D and a number of water soluble vitamin B group. Vitamin A and D are mostly found in the visceral fat, though there are amounts in the flesh for a few species such as lamprey and some species of tuna (Pirie and Swaninathan, 1975). Fish is also low in saturated fatty acids and oily fish in particular is an excellent source of long-chain omega-3 fatty acids with ÃŽÂ ±- linolenic acid( ALA), Eicosapentaenoic acid (EPA) and cocosahexaenoic acid (DHA) to aid in preventing cardiovascular disease(Brunner, 2008). Fish can be rich source of iodine and some magnesium, calcium and iron are also present. However, fish are more perishable due to the surface slime by a mass of ba cteria covering the fish body and the bacteria resides in the digestive tract. In Malaysia, fish is an important food in the Malaysian diet and besides consuming it as a dish itself it can be used as a condiment in various traditional form such as dried, salted and fermented. 1.2 Fermentation Fermentation is the most conventional method in food processing. It is a desirable process of biochemical modification by microorganisms that bring changes to food and enhance properties such as taste, aroma, shelflife and nutritive value. Through fermentation, the safety of food can be enhanced by removing their natural toxin components or by inhibiting the growth of disease-causing microbes (Adams et. al., 2001). Food fermentation can be classified in several groups which is beverages, cereal products, dairy products, fish products, fruit and vegetable products, legumes and meat products. Fermented foods were developed by many cultures for two main reasons, that is to preserve harvested or slaughtered products which were abundant during those times and are scarce and the other reason is to improve the sensory properties of products that are unappealing. In Southeast Asia, fermentation of fish the most common as fish is a major component in the human diet. Freshwater shellfish ,marine fish and crustaceans are processed with salt to produce various type of fermented fish products. Fish fermentation produces a type of savory flavor from marine products by using both endogenous enzymes in fish and salt tolerant microorganisms in the environment. Fish fermentation is also a method of preserving perishable fish and marine products in a high salt concentration (Lee et al., 1993). Lactic acid fermentation plays a major role in preserving perishable vegetables and fishes, ensuring its safety. The organic acids, mainly lactic acid and acetic acid, produced by lactic acid bacteria are effective antimicrobial agents, and they reduce the pH in the foods to prevent the growth of most hazardous food microorganisms (Lee et al., 1994). 1.3 Nonsom Nonsom or bosou is a traditional fermented fish-rice product made among the among the KadazanDusun-Murut community in Sabah. It is served during festival occasions such as Pesta Keamatan. The ingredients used to make this dish includes fish rice, salt and grinded kernel seed of the Pangium edule. The process of producing nonsom is simple. First the fishes are cleaned thoroughly and salted. Rice is added into the conoction and mixed thoroughly. Dried seed of Pangium edule also known as pangi ,with the content that is scraped out are pounded into a powder form and is then sprinkled onto the conoction to be mixed. The mixture is then transferred into a tightly close jar and kept for one month period before consumption. Nonsom can also be cooked by steaming, fry with onions and chili or be eaten just as it is (Vivienne, 2007). One of the ingredients in nonsom is the seeds of Pangium Edule that are said to be poisonous due to presence of hydrocyanic acid which is toxic Pangi seed can only be consumed after treatments such as boiling and soaking in running water(Davidson and Jaine, 2006 ). These seeds are specialty in Indonesia and have been used as spices. It is claimed that the addition of these seeds into the fermented foods helps in controlling the fermentation process and provide unique flavor to the products. The KadazanDusun community eliminates the poison of pangi by soaking and boiling them in water. They use the powdered seed of pangi as food ingredients in the fermented fish product. This gives a nutty aroma on the fermented fish. The flavor source for spices is due to the dominant amino acids that is present in the fermented seed, which is Glutamic acid (Andarwulan et.al., 1999). 2.0 SIMILAR PRODUCTS WORLDWIDE 2.1 Burong dalag. In the Philippines a fermented rice-fish product which involves lactic acid bacteria is served as appetizer, sauce or main dish (Melchor,2007). Burong isda is a traditional fermented fish product in the phillipines that is similar to narezushi in Japan. Burong isda is produced in white and red form. The red is by addition of angkak which is a culture grown in rice. Burong isda is prepared using freshwater fish that is cleaned thoroughly and mixed with salt overnight before mixing with cooled cooked rice. The mixture is left to ferment for 7 to 10 days in room temperature. There are other kinds of burong isda based on the type of fish used. An example is Burong dalag, a fermented rice-fish mixture using mudfish, Phicephalus striatus (Sanchez, 2008). 2.2 Narezushi Narezushi is a fermented fish product by fermented salted mackerel with boiled rice. It was suggested that narezushi was developed as a mean of fish preservation. In the past half century, marine fishes has been substituted with freshwater fishes due to the drastic decrease of harvest. Aji-no-sushi is another form of Narezushi that is made from horse mackerel (Trachurus japonicas). The mackerel is gutted and put in a barrel that has been salted. It is then drained off and placed in a vat filled with vinegar rice. The salting takes 3 days to 2 months and the desalting phase varied. The fish are stuffed and covered with cooked rice, scattered with a small amount of Japanese pepper leaves or red pepper and pickled in a barrel with the lid that is held closed by stone weights. The fermentation period last from 6 weeks to 1 year, depending on the manufacturer (Kuda et. al., 2009). 2.3 Sikhae Sikhae in Korea is the lactic acid fermentation of seawater fish with cooked millet. The process of producing is similar to other fermented fish-rice products but millet is used instead of rice as it is the common carbohydrate source in the northeastern country. Other ingredients added include minced garlic and red pepper powder. Garlic shows antimicrobial effect on most microorganisms in raw material and the product. It also functions as a selective agent which explains that why lactic acid bacteria is dominant in sikhae fermentation (Lee, 1997). Garlic plays dual role in fermented fish products by inhibiting Gram-negative bacteria and yeasts and providing LAB less sensitive to garlic with a carbohydrate source for growth (Puladan-Muller et.al., 1999) . The fermentation last for 2 to 3 weeks at 20 °C. The pH of Sikhae drops quickly due to the organic acids formed from the millet that provide fermentable sugar for lactobacillus. The product can be stored up to one month at 5 °C after fermentation. The foul fish odor disappears and an acceptable flavor is formed during the fermentation process (Lee et.al, 1993). Leuconostoc mesenteroides   and Lactobacillus plantarum   are the lactic acids involved in the fermentation of Sikhae. The role of these acid forming bacteria for the preservation of fish is apparent, but a more important factor is their ability to produce acceptable flavor during the fermentation process. 2.4 Plaa-som. Plaa-som is a Thai fermented fish produced according to family or local geographic preferences, especially in the central, northeastern and northern parts of Thailand. The fermented fish product is composed of freshwater salt, boiled rice or cooked rice and garlic. In Southern Thailand, another local variety of plaa-som is produced. Palm syrup are used to replace garlic and boiled rice, and from time to time by roasted rice resulting in the resembles of another type of fermented Thai fish known as plaa-uan (Paludan Muller et. al., 2002). In processing of plaa-som, all ingredients are mixed and left to ferment at ambient temperature (25-30  °C) for 3-5 days in a covered-lid cooking pot. The fermentation spontaneously occur due to the presence of microflora , mainly lactic acid bacteria that is found in raw materials. Appropriate conditions are important in order for the complete fermentation by lactic acid bacteria. For example the presence of carbohydrate and antimicrobial substanc es containing ingredients like salt and garlic (Kopermsub and Yunchalard, 2008). Garlic is believed to act as an antimicrobial agent against certain gram negative bacteria and stimulating the growth of lactic acid bacteria(Paludan-Muller et. al, 1999). 2.5 Pekasam Another similar product to nomsom is pekasam that is localized in the state of Kedah, Perak and Kelantan of Peninsular Malaysia. Pekasam is made from fermented freshwater fish that is mixed with ingredients such as roasted rice, tamarind and salt. It is prepard by thorough cleaning of the fish and salted overnight with 20-50 per cent of salt. Then the fish are drained before mixing 50 per cent of roasted rice powder and some tamarind. The mixture is packed into an earthenware container in layers and allowed to ferment for 2 to 4 weeks. After fermentation, the fish is consumed deep fried or made into a side dish( Lee et.al., 1993). The table below shows the composition of pekasam and the composition may vary slightly depending on the type of fish use and method practiced. Table 1. Composition of pekasam. Composition Approximate range pH 4.5 6.1 Lactic acid (%) 0.1-0.4 Salt (%) 10.0-16.0 Moisture (%) 57.0-73.0 Protein(%) 15.0- 25.0 Fat (%) 3.0-8.0 Ash (%) 6.0-14.0 Souce Zaiton (1980) During fermentation process, lactic acid bacteria lowers the pH and preserves the product. The presence of the organic acid also contribute to the flavor of the product. The formation of acid combined with the addition of salt eliminate proteolytic and putrefying microorganisms. The carbohydrate source that supports the growth of lactobacilli comes from the roasted rice powder which also aid in masking the fishy odor and colour development of the final product. There is also some breakdown of the fish protein by autolysis to peptides and amines. These compounds together with acids and products formed by microbial fermentation give rise to typical flavor and odor of the pekasam (Lee et.al., 1993; Kuda et.al., 2009). 3.0 WHAT WERE DONE IN THE PAST. Currently there are hardly any studies on the local indigenous fermented fish-rice products of Malaysia such as nonsom. The only studies made so far are the effect of Pangium edule seed in the production of fermented fish by Ajik (1999) and the nutritional content and physiochemical analysis of fermented fish of different species from different areas in Sabah by Joanis (2002). The study done by Joanis (2002) found that nonsom from Tamparuli using Tilapia mossambica contained the highest nutrient and mineral content. Most of the studies were carried out on the seed extract of Pangium edule whereby antioxidant activity were associated with mobilization of lipids and phenolic compound during fermentation (Andarwulan et.al., 1999). According to (Chye and Sim, 2009) report, there is a strong relationship between the phenolic compound of the seed extracts with the antioxidative and antibacterial activities. It was concluded that the phenolic extracts possess good antioxidant and antimicrob ial activities which could be a promising source of natural preservative and be used in pharmaceutical industry. On the other hand, pekasam which is a similar product of nonsom has already been studied on the fermentation process and fast fermentation method has been introduced whereby the product can be ready in 2 to 3 weeks (Che Rohani Bt.Awang, 2001). In other previous work, there were studies done on the microflora and chemical changes in fermented fish products during fermentation. It is found that lactic acid bacteria are the dominant microorganisms involved in the fermentation of fish-rice products such as Plaa-rom, Narezushi, Burong isda, sikhae and in our local indigenous fermented food of Pekasam and Nonsom. The lactic acid bacteria involved for each type of fermented products are listed in the table below. The role of lactic acid bacteria is to ferment available carbohydrates which lead to a decrease in pH that inhibits pathogenic and spoilage bacteria. The combination of low pH and organic acids present is the main factors that preserve fermented fish products (Paludan-Muller et. al., 2002). Table 2 : Type of lactic acid bacteria found in fermented fish-rice product. Country Name of fermented product Findings Journal resource Thailand Plaa-som Parallel growth of yeast and LAB was found. Pediococcus pentosaceus and Zygosaccharomyces rouxii are the predominant lactic acid bacteria and yeast species respectively. Lactic acid bacteria initiates fermentation followed by alcoholic fermentation by Zygosaccharomyces rouxii. Paludan-Muller et.al., 2002 Japan Aji-no-susu It is reported to be a typical traditional lactic acid fermented fish product and the lactic acid concentration was very high as compared to other narezushi products. The predominant bacterial groups were lactobacilli and lactococci. Kuda et.al., 2009 Korea Sikhae Leuconostoc mesenteroides   and Lactobacillus plantarum   are the lactic acids involved in the fermentation of Sikhae Lee et.al.,1997 Phillippines Burong dalag The fermentation is initiated by Leuconostoc mesenteroids and Streptococcus faecalis then followed by Pediococcus cerevisiae and finally Lactobacillus plantarum. Orillo and Pederson, 1968 Besides that, reports on different salt concentrations, presence of amino acids and organic acids and also source of carbohydrates influenced the fermentation process of fermented fish-rice products. In fermentation with salt, the high salt content retards microbial growth, hydrolysis of the fish protein is thought to occur by natural tissue enzymes, cathepsins. For low salt products, halotolerant populations consisting of gram-positive organisms will prevail. I- sushi which is fermented by various strains of lactobacillus has been associated with food poisoning outbreaks from toxin production by C. botulinum type E. (Downes and Ito, 2001). However, different fermented fish products have different salt concentration requirement. The sufficient amount of salt in fermentation is important as it influence the microbial growth and the rate of fermentation which also affects the sensory quality and safety of the product. Padulan-Muller et. al.(2002) studied on the growth of microflora wit h different concentration of salt in Plaa-som, a Thai fermented fish product. It is found that in high salt concentration of plaa-som, the growth of lactic acid bacteria was inhibited and this delayed the fermentation process. This increase the risk of growth for salt-tolerant potentially pathogenic bacteria, example Staphylococcus aureus (Paludan-Muller, 1999).Thus, 6-7% of salt concentration is recommended for Plaa-som to facilitate the growth of LAB and rapid decrease of pH to below 4.5. However, different fermented fish products have different salt concentration requirement. Aside from salt, the taste of fermented fish-rice product is enhanced during fermentation due to the presence of organic acids and amino acids. According to (Itou et. al., 2006) research, it is reported that the marked increase of the extractive components and organic acids is thought to contribute to the umami taste and the sour taste of narezushi. The extractive components such as free amino acids and peptides increased remarkably because of the decomposition of proteins in fish. As for the organic acid, it increased rapidly due to the fermentation of rice and permeation into the fish meat. Same goes the taste of Aji-no-susu where the predominant amino acids of alanine, lysine,leucine,glutamic acid and theronince were found and are important in providing the taste of fermented fish products (Kuda et.al., 2009). Fish contains little carbohydrate and thus rice or millet that is used mainly functions as a carbohydrate source for fermentation by LAB for the reduction of pH in products without indigeneous starter culture. Rice is an important source of carbohydrate to provide fermentable sugar for lactic acid bacteria in the reduction of pH. High buffering capacity of the fish is also reduced by the rice in order to obtain a rapid decrease of pH.The decrease of pH inhibits pathogenic and spoilage bacteria thus preserve the fermented fish. The starch from rice are hydrolyzed by the amylolytic activity found in lactic acid bacteria by which is reported (Olympia et.al., 1995.) that lactic acid bacteria strains isolated from burong isda hydrolyzes soluble starch, amylopectin, glycogen and pullulan. Addition of salt and spices such as garlic or pepper may add to the safety of the product. In another study (Paludan-Muller, 1999) describes the role of garlic that serves as carbohydrate source for lacti c acid bacteria in fermented fish product. In garlic, a garlic fermenting Lb. Plantarum strain was found . This indicated that garlic may be more important than rice starch as a carbohydrate source for fermentation. Moreover, garlic play dual role in fermented fish by inhibiting gram negative bacteria and yeasts and acts as a carbohydrate source for growth of lactic acid bacteria. The traditional method of fermented fish product was based on spontaneous fermentation or by the use of indigenous starter culture. The starter culture serves as a source of a variety of enzyme including amylolytic enzymes. Based on a study (Olympia et. al., 1995) it was found that in strains of L. plantarum contains the L137-amylase enzyme that hydrolyzes both ÃŽÂ ±-1,4 and ÃŽÂ ± -1,6-glucosidic linkages in polysaccharides. The enzyme degrades the starch to fermentable carbohydrates for the growth of lactic acid bacteria in the fermentation process. Recently there has been studies that mentioned the fermentation process could be improved by using a mixed starter culture. In the fish sauce fermentation a report from Yongsawatdigul et al. (2007) found that strain of Staphylococcus sp. SK1-1-5 from proteinases and bacterial starter culture has the potential to be utilized as it can accelerate the fermentation without having great effect on the sensory qualities of the fish sauce. Another research by Saithong et.al (2010) examined the use of lactic acid bacteria as potential started cultures of plaa-som. The scientists discovered that plaa-som inoculated with the mixed starter culture were found to contain higher amounts of lactic acid after 24 h than plaa-som inoculated with single starter culture. This indicated the possible advantage of increased product safety and quality in addition to reduction in fermentation time. Moreover, the combination L. plantarum IFRPD P15 and L. reuteri IFRPD P17 starter cultures could also inhibit th e growth of clostridia during plaa-som. As a conclusion, L. plantarum and L. reuteri have great potential to be used as starter cultures in plaa-som and may possibly reduce fermentation time. 4.0 CHALLENGES The indigenous fermented fish-rice products are mostly produced in household or small factory scale with limited processes to control and ensure the safety and quality of the product. Like other fermented products, it is easily contaminated due to the presence of other harmful microorganisms. Contamination can occur due to exposure to microorganisms from the environment during harvesting, processing, storage and distribution. Besides that, improper food handling and lack of good hygiene practices increases the risk of microbial contamination. For example, fish that is not eviscerated prior to fermentation process are prone to spoilage since the raw materials are not cooked. Nearly all fish bourne botulism outbreaks are associated with the consumption of salted-dried or fermented fish that is consumed without further cooking. Clostridium sp has been reported to contaminate izushi, a fermented preserved fish with rice in Japan (Downes and Ito, 2001). Likewise in the Philippines, Staphylococcus aureus and Clostridium sp. which has been isolated from bakasang indicated that practice of hygiene during production was poor ( Salampessy et.al.,2010).The resultant from pathogenic microflora present in the food include negative effects such as spoilage, where the food is unfit for human consumption or risk of health by infectious or toxigenic microorganisms being present. Proteolytic bacteria such as Staphylococcus aureus and Clostridium botulinum cause microbiological hazards in fermented fish as both of these microorganisms are associated with salt and raw fish used in the processing. Insufficient level of salt concentration also leads to growth of pathogenic m icroorganisms in fermented fish products. At higher salt concentration there is a risk for growth of Staphylococcus aureus and Clostridium botulinum type A and B. Besides that, the producers of the fermented fish-rice products are not well educated on importance of proper handling and maintaining good hygiene practice to avoid cross-contamination during fermentation process of the product. They are also not well aware of the undesirable changes on the fermented food may occur during processing and repackaging of the product. Knowledge on the microflora which are involved in the fermentation process of the fermented fish-rice products are limited. 5.0 THE EMERGING NEED OF RESEARCH Currently there are no studies done on the nutritional composition of certain indigenous fermented fish-rice products such as nonsom. Moreover, there is no standardization in the addition of salt concentration since nonsom made from different areas of Sabah are based on personal preferences. Thus, the final product of this fermented fish-rice based product may contain excessive addition of salt. In addition, higher percentage of salt concentration was found to have a slow or no decrease in pH, whereas a rapid decrease of pH was found in low salt concentration (Paludan-Muller et al., 2002). However, Pekasam which is a similar product to nonsoom has already been standardized in Malaysian Food Act 1985 whereby it must not contain less than 10% salt. Because of this, more research on this indigenous fermented product needs to be carried out for the standardization and safety of the product produced. Next is the need of improving knowledge base. Other fermented food such as cheese, bread , beer and wine are well known and well developed. However for indigenous fermented fish-rice products, the knowledge is poor. Therefore, to have a broader spectrum of understanding these indigenous fermented products, microbiological, nutritional and technical investigation should be carried out on each process. The isolation and characterization of each organism should be determined and should not narrowed to only the dominant organisms as other organisms in small numbers may contain important function in the process. Understanding the roles of the microorganisms in these fermented products is important as they largely control the qualities of the fermented products. Also, more research needs to be done on various fermented fish-rice products to accelerate the fermentation time by using mixed starter culture instead of depending on traditional spontaneous fermentation to produce the fermented products. Researches on starter cultures by lactic acid bacteria or commercial proteinase with bacterial starter culture showed that there are great potential for the use of these starter cultures in accelerating fermentation of fish products (Yongsawatdigul et. al.,2007; Saithong et.al.,2010). Thus, more research has to be made on the use of these starter cultures to other fermented fish-rice products to accelerate the fermentation time and without adversely affecting the sensory quality. 6.0 STRATEGIC FOR CONTINOUS IMPROVEMENT. The production indigenous fermented fish-rice product of nonsom has the potential to expand and commercialized as more people are consuming the fermented food and the taste is acceptable. However, the process of fermented fish-rice products are done using traditional method so a more organized and specific method is required to upgrade the way of processing the fermented product. For small scale industries that produce fermented fish-rice products, implementation of quality control of the processing and distribution is required based on Hazard Analysis Critical Control Point principles. New practices can be added for improvement in Good Manufacturing Practices. Good practices in certain steps and identifying the possible critical control points for example lactic acid bacteria counts, pH and the length of maturation stage, for better production and higher safety standards. Food handlers should also be educated in line with on (HACCP) for controlling safety of the product. Besides that, to combat issues on safety of fermented fish-rice products reseraches on the microbial and chemical changes in these indigenous fermented fish-rice products are necessary in order to ensure the safety and improve the quality of the fermented product produced. Findings from research can be used as an indicator for the producers to understand different stages of fermentation process and precautions to be taken to minimize the risk of contamination and maintain quality consistency of the product. Furthermore, a more safe production can be resulted if starter culture are used. The use of starter culture in the fermentation of fermented fish-rice product could increase product safety and quality as there is a rapid growth of lactic acid bacteria and lower pH to a safe level. In addition, fermentation time is also shorten.

Country vs. Culture Essay -- Culture

America is a land based on freedom. This freedom is for every individual no matter their race or culture. Our society has surpassed many judgments and concerns that these demographic differences had created in the past. These differences had previously led to a great amount of cultural diversity through the act of discrimination among our nation. America, as a country, has now opened opportunities for individuals to work and interact in environments which were previously unsuited. USA Today surveyed a minority group in 2005 and found that over one third of corporate culture embraces diversity (El Nasser). They have opened doors to expand numbers that are now reaching around 41percent of minorities working at all levels of companies and 37percent of minorities at senior management (El Nasser). America has allowed cultural views of religion and other lifestyle beliefs and values to be an individual’s choice. They have also given a vast amount of freedom to different ethnic and religious groups throughout the past decades. A number of individuals along with various groups have taken advantage of these freedoms in unacceptable and illegal ways and given a lesser punishments for their actions. There have been cultural cases surrounding the acts of rapes and murders, for example, where a defendant was given 5 years of probation for murder and another individual was given 120 days in prison for murder (Phillips). These sentences can be compared to the 10 or more years charged for a ‘normal’ murder case or the average 11.8 years in prison for an individual convicted of rape ("Title 18 Crimes and Criminal Procedure"). The freedom this country is based on should not be shaken by the cultures coming in, but this country should s... ...ce in the English Courts." Modern Law Review. 66.4 (2003): 510-531. Web. 28 Mar. 2012. http://eprints.lse.ac.uk/534/1/when_culture_means_gender(LSERO).pdf. Reddy, Sita. "Temporarily Insane: Pathologising Cultural Difference in American Criminal Courts." Sociology of Health and Illness. 24.5 (2002): 667-687. Web. 1 Apr. 2012. http://onlinelibrary.wiley.com/doi/10.1111/1467-9566.00313/pdf. United States. Justia US Law. Title 18 Crimes and Criminal Procedure. Justia, 2010. Web. http://law.justia.com/codes/us/2010/title18/. Valladares, Rene. Culture Clash: Cultural Issues in Criminal Defense. District of Nevada: Juris Publishing Inc., 2007. 424-466. eBook. www.fd.org/pdf_lib/culture_clash.pdf. Willing, Richard. "Courts Asked To Consider Culture." USA Today 25 May 2004, n. pag. Web. 2 Apr. 2012. http://www.usatoday.com/educate/college/casestudies/Multicultural.pdf.

Muscles In The Human Body :: essays research papers

The musculoskeletal system is made up of bones, joints, and muscles. This system gives the body form and support, and protects the body while allowing it to move. Basically, the muscles in this system perform three important body functions: the movement of body parts, maintenance of body parts, and production of body heat. These muscles all consist of a mass of protein fibers grouped together, and most are of mesodermal origin. And almost all of the muscle fibers you will ever have or need were present at birth. Nearly half of your body mass is muscles, the largest and strongest being in the shoulders, upper arms, hips, and thighs. There are over five hundred muscles in the human body.   Ã‚  Ã‚  Ã‚  Ã‚  Muscle fibers are basically classified according to their size and speed of contraction. There are three main types of muscles. The first is skeletal. Skeletal muscle makes up the largest mass of muscle in the body, and is the type of muscle that is attached to bones and moves the skeleton in a conscious control, so therefore it is a voluntary muscle. Its contractions are short and strong, providing the force needed for movement. The muscle contractions produce and provide some heat needed in the body. Skeletal muscle tissue is made up of smaller fibers called myofibrils. These myofibrils are composed of even smaller protein filaments. These filaments can be either thick or thin. The thick filaments are made of the protein myosin, and the thin filaments are made of the protein actin. The arrangement of the myosin and actin gives skeletal muscle its striated (or striped) appearance. Each section of a myofibril is called a sarcomere, and is the functional unit of muscle. How muscles contract is directly related to their structure. The sliding filament theory is an explanation of how muscle contractions occur. This theory states that the actin filaments within the sarcomere slide toward one another during contraction. But, the myosin filaments don’t move. The second type of muscle is smooth, which is found in internal organs and blood vessels. It consists of collections of fusiform cells that don’t show its striations under even a light microscope. The most common function of this muscle is to squeeze, which puts forth pressure on the space inside the tube or organ it surrounds. Contractions of smooth muscle are weak and slow compared with the contractions of the other two kinds.

A Career in Education Essay -- career essays

A career in education can be a rewarding yet challenging field. Becoming a teacher is a unique career in which there will be various titles, from being a communicator, social worker, disciplinarian, evaluator, role model, and at times a parent. Being able to change the lives and mold minds of young children is something I have always wanted to do. Throughout my research and personal interview, I have discovered what my salary will be like, the lifestyle impact, future projections, and the credential requirements needed to accomplish becoming an educator. The requirements for becoming an educator vary from state to state because each state has its own set of rules when it comes to their educators. For example, Wisconsin requires that their educators have a Bachelor’s degree, pass the Praxis II exam and the edTPA (Teacher Performance Assessment) and that they know how to communicate, have knowledge of what they are teaching, understand different learning styles, children’s growth, know how to evaluate, manage a classroom and plan lessons (Teacher Education, Professional Development & Licensing). For UWM graduation requirements, I must complete a human relations class so that I know how to understand different cultures and how to communicate with different types of people. I also must have credits in fine arts, social sciences, and natural sciences; a minimum cumulative GPA of 2.75 in all professional education coursework, a full day/semester during the final year of the program for field experience, and earn a C or bette r in student teaching to be eligible (Academic Programs). According to the Bureau of Labor Statistics, the future employment projection for educators is expected to grow 17% from 2010 to 2020 simply because of... ...th long working hours teachers deal with a lot of emotional and physical stress; dealing with parents, administrators and behavioral issues, educators have to keep personal and emotional reactions separate from their professional reactions, when it comes to dealing with behavior issues in the classrooms and also dealing with difficult parents; learning how to cope and deal with tension and even sometimes hostile environments are all a part of being a teacher. Dealing with superiors is also stressful for teachers because although as an educator our job is to evaluate students, teachers also are evaluated themselves, and evaluations can heavily determine if they will continue to have a job in that specific school (Robin Grusko and Judy Kramer). Although there are beautiful and rewarding things that come with being a teacher, the personal life can be challenging.

Factors Affecting Food Selection Essay

1. Introduction The purpose of this report is to analyse the 4 main types factors that affect the food selection of adolescents and how each of these factors affect their diets. As a result of examining various internet websites and books about this topic, this report describes the 4 types of factors that affect food selection and the factors that influence the food selection of teenagers the most. Consuming food is vital for adolescents since they aren’t fully developed yet, and what they eat is influenced by various factors. The main types of factors are psychological, physiological, social, and economic factors, and each of them influence what choices people make when it comes to food. Over the past 20 years, teenagers have adopted the habit of consuming a lot of junk food, due to the influence of many economic, psychological, physiological and social factors. As time goes on, the factors that affect the food choices of adolescents may change. Overview of social factors Social factors that affect food selection refer to the cultures and societies that adolescents live in, along with how the interaction with other people greatly influence the food choices that they make. One of the reasons why social factors has a significant influence on adolescents is because their attitudes and habits relating to food usually develop through the interaction with their peers, friends and families. Social factors that have a great impact on the food selection of adolescents are the media, and their peers. Read more:Â  Factors that influence child development essay 2.1 Peer Influences A peer is a person that has the same social status, and is around the same age as another person. The influence of peers is the greatest in adolescence. the reason for this is because like fashion, trends come and go in the food industry. For adolescents, being ‘cool’ and being accepted among their peers is vital, so they usually follow the food trends that the majority of the group follow for that sake. Although, this causes them to disregard their parent’s influence on what they should and should not eat. In today’s society, teenagers are influenced by their peers to eat at popular fast food outlets such as Mcdonalds, since it’s a popular food trend among them. This affects them in a negative way since the food that is sold at these outlets can have poor nutritional values. This causes an increase in diet related diseases in teenagers such as type 2 diabetes, and according to the Department of Health and Aging, type 2 diabetes i s becoming more common in younger age groups. 2.2 Media In affluent societies, the media plays a significant role in food selection for adolescents. This is because they are exposed to the thousands of food advertisements on a daily basis. There are advertisements nearly everywhere they go, such as on television, the internet, school buses, radios, and magazines, so adolescents will be tempted to eat the product that is being advertised. The negative effect of these advertisements is that they are advertising food that is high in sugar, salt, and fat so they aren’t ideal for meeting their nutritional requirements. The media is one of the many factors responsible for the unhealthy lifestyles in teenagers and according to the Department of Health and Aging, 25% of children and adolescents were either overweight or obese in 2007-08, and to this day, this percentage has increased. 2.3 Education Education about food and nutrients is essential for adolescents, since it helps them to become more knowledgeable and educated about their options when it comes to food selection and the nutritional requirements of their age group. Also, teenagers that are informed about this will most likely make better and wiser food choices than those who don’t, although this all depends on whether the person is able to apply the knowledge into their everyday lives. Furthermore, adolescents that have the knowledge and skills to prepare their own food are also more likely to make better and wiser food choices. The reason for this is because making a meal from scratch can prevent buying prepared meals from fast food outlets, and home-cooked meals have a higher nutritional value than preprepared meals. Overview of psychological factors Psychological factors are linked with an individual’s emotions, and their thoughts. The psychological factors that affect a person’s food selection vary from individual to individual, since they are based on their lifestyle and childhood. They are also hard to describe and some factors even have a continuous influence on an individual (E.g. Beliefs, values.) while others can change each day. (E.g. Attitudes, self esteem). Psychological factors that are significant in the food selection of adolescents are beliefs, experiences and self-concept. 3.1 Self concept Self concept is how individuals feel about themselves (Also known as self esteem) and the way the see their body image. Self concept can change over time, or even a few times a day. E.g. A compliment can boost your self esteem. Over the past few years, people as young as 11 have started to become dissatisfied with their body image, especially females. The reason for this is because the media has presented teenagers with the beautiful, and talented people who have the ‘ideal’ body type, which has caused a decrease in self esteem, and the dissatisfaction with their body image. As a result of this, many teenagers have tried to get the ‘ideal’ body image by dieting, and the Department of Education and Child Development stated that ‘68% of 15 year old females are on a diet, of these, 8% are severely dieting’. Self concept is a reason why people diet, and it has a huge impact on food selection since it can influence teenagers to eat f ood that have a high nutritional values. Despite this, it can also lead to them eating next to nothing, which can potentially lead to life threatening eating disorders such as anorexia nervosa. 3.2 Beliefs A belief is an opinion that isn’t based on scientific proof, and they are often based on religion and cultural heritage. Many religious communities have placed restrictions on what their people can eat. (E.g. Hindu’s cannot eat beef because cows are sacred in their religion.) The reason why there are restrictions is because in the past, people believed that it would protect others from diseases, and poor hygiene. Beliefs are very significant, since they can influence eating habits. The reason for this is because adolescents usually follow the food beliefs of their own parents, so the food that they choose to eat would depend on that. For example, a teenager will most likely be a vegetarian if their parents are vegetarian. 3.3 Emotions Even though it may not seem like it, emotions play an important role in food selection, especially during adolescence. The strongest desire for food happens when people are emotionally sensitive, and most are not even aware of it. Emotional eating is when people consume food as a way to deal with their emotions, and teenagers usually use it as a way to suppress negative emotions, such as grief, sadness, anger, and stress. It can be caused when they go through depressing events in life, such as the loss of a loved one, boyfriend/girlfriend breakups, divorce of parents etc. When this happens, ‘comfort foods’ are consumed, which are foods that are usually high in fat, sugar, salt (For example, ice-cream, chocolate, candy, potato chips) and are generally not good for the health of teenagers if it’s constantly happening. Overview of physiological factors Physiological factors affect the body’s craving (appetite), and need for food (hunger). The body needs a certain amount of nutrients from food in order for it to function properly, and to be healthy. The amount of nutrients required vary from person to person, and they are based on their age, gender, build, activity level and health. Even though teenagers should eat according to their nutritional requirements because they are still developing. Over the past few years, they usually eat according to what satisfies them. 4.1 Nutritional Requirements Nutritional requirements are the amount of minerals/vitamins an individual has to take in order to have a healthy lifestyle. The nutritional requirements of an individual depends on their life stage (Infant, child, adolescent, etc.), since each stage requires a different amount of nutrients. As adolescents, they are still developing so they need to have a higher calcium and protein intake (for bone and tissue growth), and carbohydrates (For energy). Gender plays in an important role in the nutritional requirements of adolescents. Females start to go through their menstrual period at this stage in life, so they require more iron to counter the blood loss during that time. They also need folate, because it decrease the chance of brain and spinal birth defects by 50-70% if they get pregnant at a later stage. Males on the other hand, they require more zinc in order to protect their prostate gland and more protein to maintain their muscle tissues, since they h ave a higher proportion of muscle tissue than females. 4.2 Aroma and Taste Aroma and taste are closely related. Plenty of food gives off a scent that can be tasted before the food is actually eaten.The taste and aroma of food is one of the most important factors when it comes to food selection. The reason for this is because it’s what determines what food is appetising, and what isn’t. For example, people wouldn’t eat something that has a bad odour. Adolescents tend to `choose the food they eat based on it’s taste, regardless of nutritional value and since junk food tends to be tastier than healthy food, the majority of teenagers eat junk on a daily basis. 4.3 Allergies/Food intolerance A food allergy is when the immune system reacts to a certain type of food and rejects it, where as a food intolerance is the inability to digest a certain type of food. If a teenager has a food allergy or intolerance, then it would affect their food choices, since they would have to ensure that the food they consume doesn’t contain the food that they’re allergic/intolerant to. When a person has If they were to consume food that they are allergic to, they would suffer from symptoms such as diarrhea, eczema,and asthma. Similarly, if a person were to consume food that they were intolerant to, it would cause symptoms such as migraines, breathing problems and diarrhea. 5. Overview of economic factors Economic factors relate to the food market and the costs. It is significant to food selection since the type of food that a person eats usually depends the cost, the market and the resources that are available to the person. Economic factors also determines whether people are able to eat the food they want, or the only the food that they can afford. For adolescents, they only can eat what their parents are able to afford and what they can afford while they’re not at home. 5.1 Cost of Food The cost of food is an important factor to consider. As an adolescent, what they eat at home relies on the income of their parents, since that determines the quality and type of the food that is bought. Also, teenagers usually don’t have a lot of money to spend on food while they’re out with friends. As a result of this, they usually have a habit of constantly eating at fast food outlets such as Mcdonalds because the food is cheap. Although this is convenient, it’s a bad habit because if junk food is constantly being consumed, they’re not meeting their nutritional requirements and can cause diet related diseases later on. It is estimated that roughly 9 in 10 teenagers eat junk food everyday. 6. Conclusion There are various factors that affect the food selection of adolescents. These factors are divided into four categories- Social, economic, psychological and physiological. They all affect adolescents in various ways, and are some affect them negatively (E.g. the media), by influencing them to take on bad eating habits. Despite this, there are also that affect them positively (E.g. Education) by encouraging them to have healthy eating habits.

Marketing strategies Essay

Types of strategies Marketing strategies may differ depending on the unique situation of the individual business. However there are a number of ways of categorizing some generic strategies. A brief description of the most common categorizing schemes is presented below: Strategies based on market dominance – In this scheme, firms are classified based on their market share or dominance of an industry. Typically there are four types of market dominance strategies: Leader Challenger Follower Nicher According to Shaw, Eric (2012). Marketing Strategy: From the Origin of the Concept to the Development of a Conceptual Framework. Journal of Historical Research in Marketing., there is a framework for marketing strategies. Market introduction strategies â€Å"At introduction, the marketing strategist has two principle strategies to choose from: penetration or niche† (47). Market growth strategies  Ã¢â‚¬Å"In the early growth stage, the marketing manager may choose from two additional strategic alternatives: segment expansion (Smith, Ansoff) or brand expansion (Borden, Ansoff, Kerin and Peterson, 1978)† (48). Market maturity strategies â€Å"In maturity, sales growth slows, stabilizes and starts to decline. In early  maturity, it is common to employ a maintenance strategy (BCG), where the firm maintains or holds a stable marketing mix† (48). Market decline strategies At some point the decline in sales approaches and then begins to exceed costs. And not just accounting costs, there are hidden costs as well; as Kotler (1965, p. 109) observed: ‘No financial accounting can adequately convey all the hidden costs.’ At some point, with declining sales and rising costs, a harvesting strategy becomes unprofitable and a divesting strategy necessary† (49). Early marketing strategy concepts were: Borden’s â€Å"marketing mix†Ã‚  Ã¢â‚¬Å"In his classic Harvard Business Review (HBR) article of the marketing mix, Borden (1964) credits James Culliton in 1948 with describing the marketing executive as a ‘decider’ and a ‘mixer of ingredients.’ This led Borden, in the early 1950s, to the insight that what this mixer of ingredients was deciding upon was a ‘marketing mix'† (34). Smith’s â€Å"differentiation and segmentation strategies† â€Å"In product differentiation, according to Smith (1956, p. 5), a firm tries ‘bending the will of demand to the will of supply.’ That is, distinguishing or differentiating some aspect(s) of its marketing mix from those of competitors, in a mass market or large segment, where customer preferences are relatively homogeneous (or heterogeneity is ignored, Hunt, 2011, p. 80), in an attempt to shift its aggregate demand curve to the left (greater quantity sold for a given price) and make it more inelastic (less amenable to substitutes). With segmentation, a firm recognizes that it faces multiple demand curves, because customer preferences are heterogeneous, and focuses on serving one or more specific target segments within the overall market† (35). Dean’s â€Å"skimming and penetration strategies† â€Å"With skimming, a firm introduces a product with a high price and after milking the least price sensitive segment, gradually reduces price, in a stepwise fashion, tapping effective demand at each price level. With penetration pricing a firm continues its initial low price from introduction  to rapidly capture sales and market share, but with lower profit margins than skimming† (37). Forrester’s â€Å"product life cycle (PLC)† â€Å"The PLC does not offer marketing strategies, per se; rather it provides an overarching framework from which to choose among various strategic alternatives† (38). There are also corporate strategy concepts like: Andrews’ â€Å"SWOT analysis† â€Å"Although widely used in marketing strategy, SWOT (also known as TOWS) Analysis originated in corporate strategy. The SWOT concept, if not the acronym, is the work of Kenneth R. Andrews who is credited with writing the text portion of the classic: Business Policy: Text and Cases (Learned et al., 1965)† (41). Ansoff’s â€Å"growth strategies† â€Å"The most well-known, and least often attributed, aspect of Igor Ansoff’s Growth Strategies in the marketing literature is the term ‘product-market.’ The product-market concept results from Ansoff juxtaposing new and existing products with new and existing markets in a two by two matrix† (41-42). Porter’s â€Å"generic strategies† Porter generic strategies – strategy on the dimensions of strategic scope and strategic strength. Strategic scope refers to the market penetration while strategic strength refers to the firm’s sustainable competitive advantage. The generic strategy framework (porter 1984) comprises two alternatives each with two alternative scopes. These are Differentiation and low-cost leadership each with a dimension of Focus-broad or narrow. ** Product differentiation ** Cost leadership ** Market segmentation * Innovation strategies — This deals with the firm’s rate of the new product development and business model innovation. It asks whether the company is on the cutting edge of technology and business innovation. There are three types: ** Pioneers ** Close followers ** Late followers * Growth strategies — In this scheme we ask the question, â€Å"How should the firm grow?†. There are a number of different ways of answering that question, but the most common gives four answers: Horizontal integration Vertical integration Diversification Intensification These ways of growth are termed as organic growth. Horizontal growth is whereby a firm grows towards acquiring other businesses that are in the same line of business for example a clothing retail outlet acquiring a food outlet. The two are in the retail establishments and their integration lead to expansion. Vertical integration can be forward or backward. Forward integration is whereby a firm grows towards its customers for example a food manufacturing firm acquiring a food outlet. Backward integration is whereby a firm grows towards its source of supply for example a food outlet acquiring a food manufacturing outlet. A more detailed scheme uses the categoriesMiles, Raymond (2003). Organizational Strategy, Structure, and Process. Stanford: Stanford University Press. ISBN 0-8047-4840-3.: Prospector Analyzer Defender Reactor Marketing warfare strategies – This scheme draws parallels between marketing strategies and military strategies. BCG’s â€Å"growth-share portfolio matrix† â€Å"Based on his work with experience curves (that also provides the rationale for Porter’s low cost leadership strategy), the growth-share matrix was originally created by Bruce D. Henderson, CEO of the Boston Consulting Group (BCG) in 1968 (according to BCG history). Throughout the 1970s, Henderson expanded upon the concept in a series of short (one to three page) articles in the BCG newsletter titled Perspectives (Henderson, 1970, 1972, 1973, 1976a, b). Tremendously popular among large multi-product firms, the BCG portfolio matrix was popularized in the marketing literature by Day (1977)† (45).