Legal Policies and Procedures to Refer a Student with a Perceived Essay

Legal Policies and Procedures to Refer a Student with a Perceived Impairment for Evaluation - Essay Example The assessments that are done and the parental meetings between school administrations and the family are a central part of helping children gain a good and solid educational experience. The conclusion defines that without the implementation of IDEA many years ago there would still be many children missing out on the right to learn in a public environment. It also concludes that although there are still many issues that need to be worked out it is a positive influence in the educational system and does make a difference for many special needs children and the families. IDEA was first initiated in 1975 in order to provide all children the right to a public education in the United States (Department of Education 1997). The history can relatively speak for itself because before IDEA's implementation into the educational system there was no place for special needs children and they were left shut out of the school system. Research defines the approximate percentage of young people who were facing disclusion to have been at 1 million and then another 100,000 did not receive the appropriate services that they desperately needed (Department of Education 1997). ... Now those with learning disabilities and other special needs have excelled in the public schooling environment and have gone on to colleges and universities all around the world. They have definitely surpassed what legislators and other policy makers had ever thought they had the ability of achieving so these are all very positive things. When a truly in-depth comparison is done one can see how way back in the seventies when children were often housed in institutions, today they have made great strides. Today, three times the number of children that were in those state institutions have developed the knowledge and social skills to be able to go on to college and many people with several disabilities now have opportunities to work in public environments where beforehand they did not (Department of Education 1997). Obviously it is remarkable how certain policies and specialized programs can make a difference in thousands of people's lives. The Six Key Components of the Original IDEA When President Ford initially signed this program into the United States Educational system there existed six original components of it that laid out the strategic framework and clearly defined eligibility and other requirements that were a fundamental part of it (Associated Content 2006). The first section of the 1975 IDEA act was titled, "Entitlements and Allocations" (Associated Content 2006). This area was meant to bring about a way to implement the program into the system in the most logical fashion possible. Many of those that had been involved with the induction of this program had to work to find ways to bring cohesion into the public school system utilizing a humanitarian proposal that allowed for all students

Used Book Business Essay Example | Topics and Well Written Essays - 750 words

Used Book Business - Essay Example Location – Used book stores are best suited to be located in high traffic region. A store in the vicinity of a university or college will have added advantage. Shopping malls and popular hangouts are also preferred location for used book store. Proximity to new book store is also ideal. Manpower – A good number of people should be involved in the business to source, refer and negotiate the purchase of books from the initial owner to the prospective buyer. Over the counter sales has to be assigned only to book lovers who have an outgoing attitude, business aptitude and are personable. Training employees at various level of operation will enable them to handle the store in the absence of the owner. Promotion – It may be noted that used book buyer is usually not an in depth reader. Hence adequate marketing and promotional activities should be carried to bring in people to the store to browse through the used books. Design of the store – The used book store should have a clear show window with the arrangement of books in uncluttered style. Prospective buyers should be able to view the book and this is vital to attract passers by. Used book business can be started by selling the owner’s collection of books which forms the inventory on launch. The initial stocks can also include the books donated by relatives, friends and neighbors (How to Make It Big with a Used-Book Store). The short term objective of the store should be service oriented rather than aim to make huge profits. This earns reputation and future prospects for sale. The business should make sure to obtain positive feedbacks from customers and make courtesy communication to understand the pulse of the customers (Weber & Weber 2005 p.57). The next step is to search for prospective book sellers from whom books can be purchased at a low cost. Low cost books can also be gathered from goodwill stores, garage sales, church

Deviant and Criminal Behavior in the Workplace Dissertation

Deviant and Criminal Behavior in the Workplace - Dissertation Example It is important because effective teamwork helps the organization to meet its set objectives. Communication among employees needs to be effective for smooth coordination of activities in the workplace (Härtel, Zerbe & Ashkanasy, 2005). Effective communication in the workplace helps individuals become more productive. Individuals having their roles well defined characterize a well-organized institution. Organizational behavior studies how individuals behave in organized settings. A good management team needs to identify the roles of their employees in the workplace. It will enable them to monitor the behavior of their employees. The monitoring of employee behavior enables organizations to understand their functions easily (Elias, 2013). The behavior of most individual results from the culture of the organization. The culture an organization affects how the employees act in the workplace. Most corporations have their own unique culture that is different from other companies. It means that employees will act differently depending on the organization. Most experts argue that organizational behavior results from the structure of a company. The structure and culture of an organization are linked together to explain employee behavior. Structural formation of an organization involves the management of the corporation. Managers have the capability of controlling the behavior of their employ ees (Sims, 2002). For example, there are companies that have programs in their systems that help their employees solve their problems. A strategy improves the behavior of employees in an organization. The study of employee behavior involves scientific, human relations and contingency approach. Adoption of the contingency approach means that the company is recognizing that employee behavior is a complex issue. Managers have the responsibility of developing ideas that will enable the organization to achieve its target.  

Hospital Acquired Infections Essay Example for Free

Hospital Acquired Infections Essay The State of Illinois has several guidelines and activities in place as techniques to prevent nosocomial infections. In Illinois, Healthcare Infection Control Practices Advisory Committee (HICPAC), is charged with providing advice and guidance to the Secretary, Department of Health and Human Services; the Director, CDC and the Director of the National Center for Emerging and Zoonotic Infectious Diseases (NCEZID), regarding the practice of hospital infection control and strategies for surveillance, prevention, and control of healthcare-associated infections. Antimicrobial resistance and related events in settings where healthcare is provided, including hospitals, ambulatory, long-term care facilities, and home health agencies, (HCIPAC, 2008) There are certain guidelines that need to be followed when working as a nurse in the state of Illinois. There are guidelines to prevent nosocomial infections when it comes to things like, hand washing techniques, urinary catheterization insertion, and so many more practices and procedures. Performing hand hygiene immediately before and after any manipulation of the catheter device or site. Ensure that only properly trained persons (e.g., hospital personnel, family members, or patients themselves) who know the correct technique of aseptic catheter insertion and maintenance are given this responsibilities. In the acute care hospital setting, insert urinary catheters using aseptic technique and sterile equipment must be adhered to in order to prevent hospital acquired infections; (AM J Infect Control,1983) Hand washing is very important when working in healthcare in the hospital setting. When hands are visibly dirty or contaminated with percutaneous material, or are visibly soiled with blood or other body fluids, wash hands with either a non-antimicrobial soap and water or an antimicrobial soap and water,(Infect Control Hosp Epidemiol,1988). If hands are not visibly soiled, use an alcohol-based hand rub for routinely decontaminating hands. Alternatively, wash hands with an antimicrobial soap and water in all clinical situations. Wash hands before having direct contact with all patients.

Floating Restaurants Are A New Phenomenon Marketing Essay

Floating Restaurants Are A New Phenomenon Marketing Essay Floating restaurants are a new phenomenon for dining out in Cairo, where customers can be provided not only with a meal but also an entertaining casual dining experience with unrivalled views of the Nile River. This study aims to identify customers perceptions of the floating restaurants sailing down the Nile River and also explores the different attributes that influence customer satisfaction with, and increase the intention of repeat patronage for, Sailing Floating Restaurants. Frequencies, means, Pearson correlations, cross tab and factor analysis were used for the data analysis. The results indicate that aspects such as parking spaces, healthy, and local dishes, along with rest-room cleanliness are pivotal attributes to create satisfied customers and to increase repeat patronage intentions. Floating restaurant managers should reasonably take into consideration the trip length, which contributes significantly to customers satisfaction and repeat patronage intentions.(Published in 2011).Likewise, if there are any local traditions when the behaviour of domestic guests may seem disturbing to uninitiated foreign guests, such as the rowdy lutefisk evenings in some Norwegian restaurants (Jensen and Hansen, 2007). The study by Jensen and Hansen (2007) suggested that harmony is the most emphasized value among experienced restaurant consumers in Norway .The findings of other studies on value and satisfaction provide support for linking value to satisfaction, not satisfaction to value (Babin, Lee, Kim, Griffin, 2005; Jones, Reynolds, Arnold, 2006).For example, studies show that neighborhoods composed of racial and ethnic minorities have more than twice the number of fast-food restaurants (Block, Scribner, and DeSalvo 2004; Ball).Such women may be more likely to encounter environmental barriers to healthy food choices, often living in neighborhoods with fewer supermarkets (Morland et al, 2002b) and more fast food restaurants (Block et al, 2004).Dining motivation may affect this relationship because it determines consumers evaluative judgments during their dining experiences (Park, 2004).Consumers expect safe food and demand information about the origin of their food (Van Rijswijk Frewer, 2008).It has been found in many studies that restaurateurs are concerned with making lasting impressions, perpetuating a wonderful dining experie nce and creating an impressive ambiance for their customers (Cheng, 2006; DiPeitro, Murphy, Riviera, Muller, 2007; Gupta, McLaughlin, Gomez, 2007; Lacey, 2007; Oh, 2008; Ryu, 2005).If customers are satisfied with the food or service in a restaurant then they are more likely to re-visit it and thus increase its profits (Gupta et al., 2007).Several researchers controlled for the effect of advertising and promotions in their studies on customer loyalty because of their influence (Buckinx Van den Poel, 2004; Chu et al, 2007; Gupta, McLaughlin, Gomez, 2007).Service differentiation means enhancing perceived value by providing services or service attributes not provided by the competition (Claycomb and Martin, 2001, p. 391).Here, a small number of studies note the importance of the congruence and compatibility between the perceived attitudes and behaviours of fellow customers within the service setting, that is, the extent to which patrons within the service environment behave in a man ner that is deemed appropriate by other customers present (see Grove Fisk, 1997; Martin, 1996).Park (2004) defined the consumer value of eating-out as the value consumers derived from food, service, and restaurants when eating-out, which suggests that customers do not pursue dining value only to satisfy their hunger.On the other hand, less restrictive zoning in low-income areas may have contributed to an abundance of unhealthy food options, particularly fast food (Block et al. 2004; Morland et al. 2002).Restaurants tend to be less active in preferred customer program unlike hotel or airline industry because restaurant customers favor immediate, necessary, and monetary gratification (Jang Mattila, 2005).Convenience therefore becomes one of the main motivators for restaurant customers in choosing a restaurant (Jang Mattila, 2005).Kivela (1997) segmented restaurant customers on the basis of preferred restaurant types, including fine dining/gourmet, theme/atmosphere, family/popular a nd convenience/fast-food restaurants In the history of restaurant management, providing compelling sensory experiences to patrons has been critical for deriving patron satisfaction, and restaurants have thus invested large amounts of expenditure in interior/exterior decoration (Kivela, 1997; Law, To, Goh, 2008) and food presentation (Kivela et al, 1999; Namkung Jang, 2008; Raajpoot, 2002).Research conducted by Mona and Roy, (1999); Pettijohn, Pettijohn, and Luke (1997); Kivela (1997); Gregoire, Shanklin, Greathouse, and Tripp (1995); Auty (1992), and Lewis (1981) found food quality, including food safety and hygiene, to be either the first or second most important restaurant choice factor.In fast-food restaurants, price, convenience, and limited service are the basic characteristics, which have led to quality being one of the principal concepts of the marketing strategy (Baek, Ham, Yang, 2006).The consumption of fast-food has also increased throughout the industrialized world in countries as diverse as Spain, Korea, the Philippines, and Australia (Baek, Ham, Yang, 2006; Bryant Dundes, 2008; Mohammad, Barker, Kandampully, 2005).Previous studies have examined restaurant preferences associated with different groups such as origins of nationality (Barta, 2008; Gyimothy, Rassing Wanhill, 2000), different meal purposes (Cullen, 2004; Koo, Tao, Yeung, 1999), length of stay (Gyimothy et al, 2000), and age (Gyimothy et al, 2000; Yamanaka, Almanza, Nelson, DeVaney, 2003).According to the study conducted by Cullen (2004), portion size is a more important attribute to young consumers.To date numerous studies have been undertaken seeking to address such selection variables including but not limited to customer loyalty (Kim and Han, 2008), ambience (Rowe, 2004), pricing strategy (Pedraja and Yague, 2001), location (Buchtal, 2006; Knutson et al, 2006), menu variety (Choi, Lee and Mok, 2010), food type and food quality within occasion (Auty, 1992), consumer demographics (Bareham, 2004; Kim, Raab and Berg man, 2010), nutritional content (Wootan and Osborn, 2006) and service and/or product quality Fu and Parks, 2001) While many previous studies were also conducted in an actual restaurant setting (Jang Namkung, 2009; Kivela, Inbakaran, Reece, 2000); the uniqueness of this research is that the notion of Gestalt was adopted, and the interactive effects of perceived congruency and individuals pleasure or arousal on satisfaction were being tested.The perception that a restaurant has a reputable, green operation adds a value that is a little more intangible, but definitely important, in the customers mind. Just ask Chipotle how in the world they get away with selling an $8 burrito in a fast casual environment. Customers recognize the value of their green practices and locally sourced ingredients. There are hundreds of ways to make your restaurant more green, and advertising your practices to your customers add value. (Greg McGuire , 2012).Another top restaurant trend is portion sizes. Reduced portion sizes allow customers to spend less or pick and choose more than one dish. This is also a hot trend b ecause the perceived value for the customer is that they have options, and not all of them require a lot of money. (Greg McGuire , 2012) Restaurant Marketing: Using the Internet to Create Customer Value By Rohit Verma, Executive Director, Cornell Center for Hospitality Research Co-authored by Glenn Withiam, Executive Editor, Cornell Hospitality Quarterly Customer value extends far beyond the table or the restaurant itself. Restaurateurs have the opportunity to create customer value from the first contact, whether that means a telephone reservation or an electronic order or reservation. The restaurant operators decision of whether to permit electronic ordering or to accept reservations via the web depends on numerous factors, including balancing guest preferences against the cost of participating in third-party reservation sites. Studies of consumers who have made electronic reservations find that those who prefer the web tend to be younger customers who dine out more frequently than others. The age-old principle of customer value for the restaurant industry is to put the value where the customer can see it. Putting the value on the plate, is essential and that concept hasnt changed in many years. But the customer value chain for restaurants starts long before the guest is seated. Given heavy competition and ever-expanding marketing channels, a restaurateur may never get the chance to demonstrate the value of the plate on the table-if guests book a different restaurant. The battle begins in just getting the guest to the table in the first place. In this article, we offer a roadmap to electronic reservations and distribution, based on several studies of guests use of electronic food ordering, flash deal couponing, and third-party reservation applications. We frame this discussion in terms of customer value for the simple reason that guests seek value throughout the experience, and they will not become involved where they do not see value. This is particularly true in term s of flash deals. While guests may try a restaurant once using a daily deal coupon, they will not do so twice if value has not been received. The presence of social media and web commentaries seems to have altered customers decision process as they decide which restaurant to book. In the usual process, guests have in mind a set of potential restaurants, and then they apply their own criteria to choose one of those restaurants. The way social media affect this process is that would-be customers who read online reviews may add new restaurants to their choice set during the decision process. Thus, the winning restaurant might well be one that was suggested by the review of a perfect stranger, rather than one that was originally under consideration. Daily deal offers also exert considerable influence on the process. A study by Cornell Professor Chekitan Dev found that an astonishing 70 percent of purchases for travel experiences were made within 15 minutes of receiving an offer from the group coupon firm LivingSocial. In this instance, the decision appears to be a function of price, rather than one of brand. As weve discussed previously, daily deals must be carefully crafted to ensure that the offer is successful for both the restaurant and the purchasers. If you are reading this in a location where social media have not yet penetrated, you may have the luxury of preparing for a time when the internet gains increasing power in your distribution process. While some of our discussion here focuses on restaurants that use reservations, its also true that social media influence the decision process for restaurants that take only walk-ins and use a queue to control table occupancy, rather than reservations. Beyond that, there may come a day when guests will expect to be able to view your queue on the web, and thus determine whether they want to wait in that queue or choose another restaurant. Its easy to foresee a possible marketing approach of letting guests know that your queue is only 15 minutes long if they come immediately to the restaurant. Food Ordering With that background, lets examine how the internet is affecting food-service purchases and restaurant reservations. Considering that the internet is a logical method for ordering food deliveries, Cornell Professor Sheryl Kimes examined the use of the websites for ordering food for carryout or for delivery. While about half of the 470 people surveyed had used some form of electronic ordering, the number-one channel remains the telephone call, which was used for 53 percent of the orders in this study. This study covers U.S. residents, so the proportions may be different elsewhere. Nevertheless, the webs impact continues to rise everywhere. While theres no indication that the telephone will be eclipsed any time soon, electronic ordering is growing steadily. Just over 38 percent of the survey respondents had placed an electronic order, mostly using the restaurants own website. The number-one benefit that customers cited for electronic ordering was accuracy. They also liked websites that were convenient, gave them strong control, and made ordering easy. Its worth noting that convenience in this case also extended to offering delivery of the food once it was ordered. On the other side of the coin, customers who avoided the web for food ordering preferred personal interaction-they wanted to talk to someone. There was also a current of technological anxiety among those who didnt use the web to order food. A comparison of the demographics and purchase patterns of technology users and nonusers provides reasons for restaurants to offer as many ordering channels as possible. Respondents who made electronic orders tended to be younger than those who did not, and the technology users also patronized restaurants more frequently. An earlier study by Technomic found that 60 percent of people between 18 and 34 years have ordered online, but for people over 35 that figure falls to 35 percent. Restaurant operators in the United States are not oblivious to this trend. Just under one-fourth of the 326 largest U.S-based chains offered online food ordering. While we do not have figures for other nations, the direction of the trend is clear. For this study, the type of food ordered most frequently is Italian-style food, particularly pizza. Electronic Reservations If your restaurant accepts reservations, chances are they are being made by telephone. Just as the phone remains the top channel for ordering food, the same is true for restaurant reservations. However, what is not clear when the phone rings is how your guest found you. In this study of 474 U.S. consumers, Professor Kimes (working with co-researcher Katherine Kies) again found a steady growth in the use of websites and mobile phone apps for making restaurant reservations. What she also found was a trend that connects electronics and the telephone. Guests would use the web or a mobile app to locate a restaurant, and then they would complete the reservation on the telephone. More on that in a moment. Respondents to this survey had similar feelings about internet reservations as they did about electronic food ordering. Those who made reservations on the phone preferred the personal touch. Once again the online group is noticeably younger than the telephone-only group, and the web users have a tendency to visit restaurants more frequently than do other customer groups. So, once again, the online crowd appears to be an attractive demographic. One of the difficult decisions for restaurateurs is whether to use a multiple-restaurant reservation site. The decision is not always a simple one, even though reservation sites are growing in popularity, because they do incur an expense. Most reservation sites charge a monthly fee, plus a per-diner fee. Signing an agreement with one of these sites also removes a certain amount of control over the reservation process. Perhaps the greatest concern regarding these sites is the possibility that they do not provide incremental business. That is, a restaurant could very well be paying for an electronic reservation that would have been made anyway, by telephone or on the restaurants own website. Even if the reservations do represent incremental business, restaurants thin operating margins also raise questions about the value of third-party reservation sites. Balanced against the concerns regarding reservation sites is their undeniable popularity among some would-be restaurant guests. About 60 percent of the respondents who had made an electronic reservation used a multiple-restaurant site for their transaction. Two favorable considerations are that using the web reduces the need to have someone answering the phone for reservations and theoretically the restaurant can promote itself by its presence on the reservation site. The sites also provide an electronic reservations book and offer certain table management tools, as well as capturing customer data. The top reason for choosing a restaurant given by this surveys respondents was their previous experience with the restaurant, following by recommendations of friends. However, when this question was posed to those who use multiple-restaurant sites, social media became entwined in the decision process, as we described at the beginning of this article. While experience and cuisine had strong influence, the users of multiple-restaurant sites were significantly more likely to rely on online reviews in choosing a restaurant. Regardless of how they placed the reservation, the most important element, according to these respondents, is the ability to get the time and date they wanted. Reservation accuracy was also important. This group was relatively not concerned about personal contact. The study found that website users do more than just place reservations through the multiple-restaurant sites. They also use these sites to check table availability and to locate a particular restaurant. Additionally, the would-be guests also use websites to find a new restaurant. It is this finding that raises the possibility that restaurant operators should consider the theoretical marketing value of being listed on a multiple-restaurant site. Having located a restaurant, about one-third of the respondents completed the reservation using the telephone. The rest either continued with the reservation on the multiple-restaurant site or they switched to the restaurants own site. In conclusion, the decision of how to connect with your customer depends on your knowledge of how to create value for your customer. It may be that being listed on a multiple-restaurant site or offering delivery for electronic orders is an ideal fit for your restaurant. On the other hand, the cost of third-party reservation sites may not be justified by either the incremental reservations or marketing value. Moreover, for the restaurant industry, personal contact through the telephone is still important. By remembering that the creation of customer value begins with the first contact, you can ensure an excellent experience that puts the value where the customer can see it. http://hotelexecutive.com/business_review/3133/restaurant-marketing-using-the-internet-to-create-customer-value

Commentary on the Reader Response Method of Literary Analysis :: essays research papers

Commentary on the Reader Response Method of Literary Analysis Reader response criticism raises the question of where literary meaning resides- in the literary text, in the reader, or in the interactive space between text and reader. In other words the text itself has no meaning until it is read and interpreted by the reader. This analysis can take into account the strategies employed by the author to elicit a certain response from readers. It denies the possibility that works are universal (i.e. that they will always mean more or less the same thing to readers everywhere). Norman Holland argues that "each reader will impose his or her ‘identity theme’ on the text, to a large extent recreating that text in the reader's image." Therefore, we can understand someone's reading as a function of personal identity. The reader response method is one I like to use because it allows me the reader to become one with the story either as a character, an on looker or both. For me the text lives in my imagination allowing me to see the people in the story, feel the characters emotions and walk in their shoes. Of course my life experiences can sometimes help me in interpreting the characters; however, I have to be very careful in how I see these characters and where they live. I feel that this can hinder the way different readers see a story because not all of us are the same. I have to remember to acknowledge my own subjectivity in the act of reading and be aware that I am reading a literary work with my own set of beliefs, ideas, attitudes, and values which will help me to prevent biases and prejudices while interpretating the material. For instance, I have to take each story as something new and not relate each character as an upper middle class white woman, married with two children, etc.

The Randomness of Love and Baseball :: A Kind of Love Sports Athletics Essays

The Randomness of Love and Baseball Generally the terms love, baseball, immigration, and poetry are not mentioned within the same text. However, according to Andrei Codrescu, author of the essay â€Å"A Kind of Love†, all these subjects are related. The only problem is that Codrescu fails to make these connections obvious to his audience. He also fails in making the purpose of his essay known and therefore is unsuccessful in whatever goal he intended. Codrescu’s essay fails because of its misuse of pathos, its overbearing connotative language and, simply, its random nature. â€Å"A Kind of Love† starts off as the title suggests it might. Codrescu talks about how there are many different kinds of love and how his love for baseball fits into one of these categories. He then goes on a sporadic journey discussing several issues that have no logical connection to each other. He talks about his struggle as an immigrant to get his citizenship. Then he jumps to how baseball is extremely literary and can be compared to poetry. Then, to even more random issues such as the history of baseball, the language of the game, and he even goes as far as proclaiming a sense of sexuality in baseball. There is absolutely no flow to Codrescu’s writing and his loose ends do nothing but ensure that there will be no tying together of his random thoughts. Codrescu uses an over bearing amount of connotative language in his essay, which makes knowing exactly what he means hard to understand. He uses several examples of famous writers, philosophers, and even places. Dawson, Malamud, Edgar Allan Poe, and Freud, were just some of these famous people who were mentioned. Codrescu assumes that everyone in his audience is aware and knowledgeable on every subject he mentions, which in most cases is an unrealistic assumption on his behalf. He uses words that relate to a deeper, symbolic meaning from personal emotional associations so much that the reader becomes lost in translation. There is no doubt that Codrescu uses the strategy of pathos to appeal to his audience. He starts this off very well by giving very real and vivid descriptions of what it was like for him to witness his first baseball game. He recalls where the game was played, when it was played and who was playing. He also remembers sitting there, in the stands, knowing nothing about the game and not even being able to tell who was scoring and when.