Fast Food Restaurants And Problem Of Hygiene English Language Essay

Fast Food Restaurants And Problem Of Hygiene English Language Essay Today it is very important for food industry operators to concern about their level of hygiene as today s customer have become more alarmed about risks allied with food. This report will identify the problems of hygiene associated with various fast food restaurants, it will also highlight whether these problems of hygiene in fast food restaurants affects their sales, whether it changes the behaviour of customers and also some of the solutions that can improve the hygiene level of these fast food restaurants. In addition to this it also focuses on what consumers wants government to do to improve hygiene of these outlets. Analysis is made on Background Information of fast food Restaurants and problem of hygiene associated with them, which includes use of allergic ingredients and lack of cleanliness of workers, kitchens. Examples of hygiene issue that happened with one of the most reputed fast food restaurant Kentucky Fried Chicken and other restaurants like Arbys, Sonic, and Jack in Box etc are shown. Some of the Key findings of Research Conducted show that improper hygiene does affect the sales because it affects the behaviour of customer towards the restaurants which are not following proper hygiene system. Example of restaurants like KFC, Hamburgers, and Fresh City etc are given whose sales were cut down because of improper hygiene. In addition some of the respondents gave decent solutions which can be adopted by fast food restaurants to improve their hygiene level. Table of Contents No Particulars Page No 1 Introduction 2 Research Method Used And Its Limitation 3 Research Findings 4 Conclusions And Recommendations 5 References And Appendix Research Motivation and Problem Definition Whether it is onion rings or double cheese burgers or variety of sandwiches fast food is growing at the fastest speed as compared to other food types. This is because it is reasonable in price, quickly and readily available. Today fast food restaurants are also growing very fast in world, especially in urban areas. Some of the examples of biggest fast food restaurants are KFC, Subway, Mc Donalds, and Burger King Etc. But as today customers are more anxious about their food safety, concern over fatness, food poisoning and BSE (mad cow diseases) , the industry of fast food are forced to give attention on their sanitation factor that includes food quality ,cleanliness etc. Today more than 60 % of fast food restaurants have experts, which can also be called as benchmark for judging their cleanliness other than this various types of rules are putted into place by management ,inspectors , the food and drug administration etc, but still there are some issues which arise regarding their hygi ene and cleanliness. Problem of Using Allergic Ingredients The most common problem is the use of allergic ingredients in food making, but they dont express us which are they, some of examples are as follows; A sausage burrito available at Mc Donalds contains harsh chemicals and preservatives in addition to its normal ingredients. Beyond these the hash browns are cooked with animal products. The pasteurised eggs used by Mc Donalds in breakfast have, citric acid, monosodium phosphate and sodium acid pyrophosphate which are used to maintain colour. These were some issues about Mc Donalds, but there are more hygiene issues with other big fast food restaurants. In case of Burger King, there are three salads to choose, these salads can be dressed up by putting their Kens Fat Free Ranch which includes titanium dioxide (an artificial colour) and also harmful ingredient like monosodium glutamate. On the other end Subway which is considered as a healthiest sandwich centre has also some issue if the ingredients used by them is considered, the problem with Subway is that they dont use Whole meal bread for their sandwiches, their breads contains Ammonium sulphate (a fertilizer) and azodicarbonamide which is totally banned in UK , Australia because safety executive has acknowledged that the consumption of this may cause the problem of asthma, also most of meats of subway contains MSG and/or sodium nitrite. Even KFC, which is one of the biggest fast food Restaurants has also various issues about their ingredients, monosodium glutamate is added to the chicken gravy and rice. Today fries are not made with 100% potatoes, because most of the restaurants use frozen fries, fries become discoloured if it is kept freezing for longer period of time ,to avoid this sulphur dioxide is used to bleach the fries and give them fine white colour. So these was all about the ingredients that these fa st food restaurants adopt, there are also issues with their cleanliness of the restaurants, cleanliness of their workers, of the place where food is been made. Problem of lack of Cleanliness The other most common violation is the lack of cleanliness of employees as they might be hired on low salary, in some of the fast food restaurants workers do not wash their hands, there are no hand washing gel in their washrooms, some of restaurants have improper food holding temperature and also undercooked meat, unclean counters, tables and also the kitchen which can broaden germs that results in to food poisoning. This can be proved by the recent issue of KFC. KFC was fined 19000 pound after a cockroach was found eating chips at one of the most reputed branch in Britain located at Leicester Square in west end lane of London. It was also heard that during the inception the officer also found rat, flies and dried blood on the floor. The other example is Arbys one of the famous beef roast joint , the fact is dirty meat slices were found at two different locations in US which resulted into sickness of more than 70 people. Same happened with Jack in Box, 12 year girl was lapsed in coma after eating at the restaurant and $15.6 million settlement was awarded. In addition to these, Sonic comes on 3 among all restaurants following improper asepsis according to NBC, healthinspection.com reviewed 7000 hygiene issue records on Sonic and amongst them one was a black mold founded on an onion ring cover. Objective of Report: Thus the main objective of this report is to discern the problem of hygiene connected with fast food restaurant, whether the hygiene level of the fast food restaurants affects the behaviour of the customers towards them and at last does this hygiene level affects their sales, according to people what government should do to improve hygiene of fast food restaurants. In addition to these, the report will also discover some of the solutions that can be used by these fast-food restaurants to advance their hygiene factor. Literature Review; In past many researchers tried to make research around the issue of food hygiene and safety, for example a research was made by Green Street Berman on how a restaurant can improve its hygiene. While there was also another research made by the author Denise M Rennie, Lecturer in the Environmental Health and Housing Department, University of Salford, Salford, UK. He proposed in his report that personnel should be trained to improve hygienic matters in the food industry. He also mentioned in his report that training programs which are run more closely to the site of the work are more effective if they are supported by the reinforcement of hygiene message. The main objective of this report was derived by these early researches as they do not clarify that how improper hygiene of fast food restaurants affects consumer behaviour and how this affects the sales. Frame work of the Report Effects Research Methods and Their Limitation There are two basic methods used to collect information 1. Secondary method. 2. Primary method. Secondary data collection Method and Its Justification In order to collect secondary data Internet, Articles and various magazines are used. The reasons of using secondary method in order to carry out research are as follows; 1. It is less time consuming and easy to access; one can find information very easily. 2. Generally the cost to acquire information through secondary data collection method is less. Primary data collection Method and Its Justification In order to collect primary data, survey is carried out using QUESTIONAIRE. The reasons behind using questionnaire in order to carry out primary research are as follows: 1. The response can be gathered in a more effective way even more than interviews, because sometimes while taking interview one might forget to ask certain questions. 2. The response can be gathered from large proportion of people while in focus groups or interviews one can get information only from certain number of people. Manual method is used to get output information after analysing data. Sampling plan.; The criterion of this sampling plan will be as follow: People who often goes to fast food restaurants. Importance of hygiene of fast food restaurant to individual taking food from it. Some of the recommendations in order to improve the hygiene level of the restaurants. Sample size; Sample size used 50. Time Schedule; Total estimated time used to complete report will be 7 weeks Gantt chart Activities Week1 Week 2 Week 3 Week 4 Week 5 Week 6 Week 7 Identifying problem Primary data collection Secondary data collection Analysis Completion Limitations of the Research Method Used; In case of Secondary method data is collected from various Articles, magazines, newspapers etc are used. Various limitations related with this method are as follows; 1. The data available from secondary data were quite vague. 2. The writer of secondary data might be biased. 3. The sample worn to accumulate secondary data may be small. The organisation or company who collected secondary may not be reputable In primary method Questionnaire is used to collect data. There are various limitations linked with Questionnaire. Some of them are as follows; 1. One major disadvantaged of report is difference in response. Different individual gives different responses. So it was complicated to generalise the information. 2. It is time consuming method and costly, as it takes more time to find individuals who can give their time to fill questionnaire. It costs more to print questionnaire. 3. Some response might have given wrong information in a hurry to fill questionnaire. 4. Some responses given by respondent were incomplete. . Research Findings The Purpose of the research was to know whether hygiene level of fast food restaurants affects their sales, whether it affects the behaviour of consumer towards the restaurants, according to civic, what steps should government take to improve the sanitation and some of the improvement that can be adopted by Fast food restaurants outlets .Results indicate that, hygiene is the most important in every food especially in fast food which is not considered as healthy as other food. After making analysis, about the views of hygiene of people it can be understood that people do considered hygiene as an important issue in fast food restaurants, it do affect their behaviour about the restaurant which is not following proper hygiene altitude and at last if this restaurants are not having hygiene level up to what people desires, it will cut down their sales. This can be proved by following findings: 1. More than one out of two gave importance to hygiene factor of fast food restaurants. Research shows that in hygiene factor people first give to importance to the cleanliness of the workers who are preparing the food. In addition to these, People are also concerned about the kitchen where food is prepared. Other than this People give importance to the ingredients which are used to prepare food, handling, storage etc. while other 2 % of people gave more importance to taste than hygiene. 2. The study examines, that hygiene altitude of fast food restaurants do affects the behaviour of customer towards it, one of the example was given by a sample about a pizza place in Greece, the pizza maker mixed six types of sperm inside the pizza which created the health problem to the people who eat that, people stopped going at pizza place and at last the place was shut down. [Referred TO Questionnaire in Appendix]. In addition to these as mentioned in the Third point, it happened to KFC. Same was found in case of pizza hut , about 28 % of total random people said that they stopped going to the place because they consider the cleanliness of the eatery was not up to the mark , that led them to choose other chophouse. 3. (1.1) Kentucky Fried Chicken better known as KFC one of the best fast food restaurant faced decrease in sales and also minor difference in the points of hygiene level given by people after the issue of dirty kitchen and floor, that happened in one of the its branch at Leicester Square in London. The sales of KFC as shown in figure 1.3 (Appendix) had gone down by 4 % at the end of third quarter of September 6 2009, it s worldwide sales was $9843 which reduced to $9413 in 2009 ,5300 unit chain faced an operating loss and there was also decrease of 4 points in hygiene level given by people after the issue of hygiene problem, that means there is also decrease in people who want to eat food of KFC, which shows there is decrease in frequency of people in KFC because of change in their behaviour about KFC s hygiene. So in order to change the notion they organised a health campaign called Fresh Tastes Best it was a TV campaign. (1.2)Another example is closure of North Andover Franchise of Fresh City one of the famous restaurants for salads, after four year establishment, local news commented that the closure of Fresh city was because of lack of cleanliness and violation made by health board. (1.3)Other than this Mc Donalds also took its 169 franchises because they were not performing well and their sales were continuously going down, the reasons were lack of satisfaction of customers and that was because of lack of cleanliness and improper quality of product. (1.4)Other example is of famous Hamburger, the sales of hamburger cut down because of lack of cleanliness. 4. As per figure 1.4 (Appendix) 50 % of individuals think that government should increase fine to improve the hygiene in fast food restaurants , while other 20 % of people that government should force the owner of the restaurant to close it , if it is following improper hygiene. Other 17 % of respondents said that government should force the fast food restaurants to organise compulsory training sessions for staff, to improve sanitation level of restaurants. Rest 13 % of respondents alleged that administrative should increase the frequency of health officers visiting all fast food restaurants to know , whether they are following proper hygiene altitude. While in case of improvement in hygiene stage of fast food restaurants, there are number of recommendations given by respondents, some of them are as follows, Recommendations given by samples 1. One third of total sample indicated that the fast food restaurants should clean their floors regularly and kitchen regularly. 2. About 10 % people said workers should be given more training in regardless to wash their hands before and after making food and they should have at least one separate sink for washing hands only or they should wear plastic gloves while preparing food, they should keep their hands away from nose, hair, ears all time and should use new gloves with new order. In addition to these workers should wear cap while making food. 3. Some of the people suggested to change the storage system of restaurants, they suggested to keep separate storage for each food so that the risk of cross-contamination which leads bacterial disease such as Salmonella can be concentrated, additionally all frozen food must be stored 5 degree Celsius. 4. About 10 % people suggested that the restaurants should recruit more people in regardless with cleaning. 5. Couple of people suggested, the restaurant that is not following proper scepticism should follow other restaurant that is following proper hygiene and try to implement it. 6. Some people indicated that restaurant should make all food in front of us And also they can advance the fast food by putting some more fresh fruits in it. Conclusion -After making above analysis following conclusion can be made; These days, the problem of hygiene in fast restaurants have increased, which includes several problems like lack of cleanliness especially in kitchen, various harmful chemical mixed ingredients, dirty employees working there, uncooked food etc. And all big reputed restaurants like KFC, MC Donalds, Subway, and Pizza Hut etc were spotted for following improper sanitary level. The reason behind this careless attitude might be to reduce the cost of getting pure ingredients or laziness of workers to maintain proper asepticism or lack of awareness of local manager. But today as people have became extra apprehensive towards the peril linked with fast food and as improper hygiene of the restaurant do affect their behaviour towards the food outlet, it is very necessary for the restaurant to give attention to their hygiene if not than it will be a time when no one will go to eat at fast food restaurants. Some of the big restaurants like KFC , Mc Donald s , Fresh City etc started showing out these picture as there was huge decrease in sales in KFC after it was noticed following improper hygiene, many franchisee of Mc Donalds and famous restaurant Fresh City were closed because of same reasons. In addition to this government should become tighter towards those who are not following suitable sanitation by implement new rules and regulation APPENDIX Figure 1.1. Referred to lack of cleanliness of Kitchen (Introduction) Figure 1.2 Referred to example of KFC given in [Introduction] Figure 1.3 Referred to decrease in sales of KFC due improper sanitation Figure1.4 Referred To Major steps government Should take to improve Hygiene In Fast Food Restaurant Survey about the importance of Hygiene Factor in Fast Food Restaurant. Q.1: What is your gender? o Male o Female Q.2: In which age group do you fall in? o 11 -18 o 19-25 o 25-33 o 33 or Older Q.3: How often do you visit fast food restaurant? o Regularly o Once a week o Once a month o Rarely Q.5: Up to what level do you consider hygiene in fast food as a vital aspect? o Not 1 2 3 4 5 6 7 8 9 10 Very So important Important Q.6: Do you think hygienic factor is important at the fast food Restaurants? o Not 1 2 3 4 5 6 7 8 9 10 Very So important Important Q.4: Which is your favourite fast food restaurant? o KFC o McDonalds o Subway o Burger king o Other . Q.7: Up to what extent do you think your favourite fast food restaurant maintains the hygienic level? o Excellent o Very good o Good o Average o Bad o Very bad Q: 7 If your favourite fast outlet is not up to the hygiene level that you prefer to be, then your behaviour towards it will change? o Yes o NO Q.8 Are you aware about the hygiene issue of KFC that happened at Leicester Square in London? o Yes o No Q.9 How many points you think you would be giving to hygiene level of KFC before the sanitation issue? o /10 Q.10. How many points you think you would give to hygiene level of KFC after you heard about the issue? o / 10 Q.12: what do you think government should do in order to improve hygiene of fast food restaurants? .. .. .. .. Q.13: According to you, what your favourite fast food restaurant should do in order to advance their hygienic altitude (level) then they has in present? . . . .

Wilbur and Orville Wright and the First Airplane Essay -- dream, aircra

In 1903, I can only imagine that the single thought inside of both Wilbur and Orville Wright’s minds was to get their airplane off the ground. Because of their dream of heavier-than-air flight, mankind has gone from a flight of 120 feet, in an aircraft designed largely out of wood, using bicycle drive technology (World Digital Library, 2013), to a spacecraft that is about to leave our solar system (Voyager I). To quote American author, Napoleon Hill (1992), â€Å"Whatever the mind of man can conceive and believe, it can achieve.† When we stop to consider how far we have come in just over one hundred years, is it even possible to conceive what air travel might look like a hundred years from now? From the Wright Flyer to the aircraft we fly today, they all started as a dream that later turned into a design. NASA is not sending astronauts into space at the moment, but that has not stopped the engineers at NASA from working on advanced aerodynamic designs and technologies that would help us achieve the dream of traveling farther, faster and higher. Improved materials such as carbon-fiber give an aircraft lighter weight, improved performance and lower fuel consumption. NASA’s newest design in carbon-fiber is called â€Å"PRSEUS† (Pultruded rod, Stitched, Efficient, Unitized Structure), a material that will be stronger than current carbon-fiber technology and will greatly reduce the need for rivets and other fasteners that lead to structural fatigue. NASA believes this new material will help Boeing achieve its goal of an aircraft of blended wing design (Sloan, 2011). Boeing has stated that tests for strength and performance on PRSEUS have exceeded their expectations . Boeing is using this new material in their X-48B, a small scale functional ble... ...lying cars: Radical concept design aims high. BBC Future. Retrieved from http://www.bbc.com/future/story/20130523-radical-flying-car-model-unveiled TheCrit. (2008, June 30). Boeing develops anti-gravity propulsion. Retrieved from http://thecrit.com/2008/06/30/boeing-develops-anti-gravity-propulsion/ Vogel, J. (2013, May 03). The warp speed of today: Boeing's x-51a waverider . Retrieved from http://www.youtube.com/watch?v=FIbW8-Ow50I Wiki. (n.d.). Scramjet. Retrieved from http://en.wikipedia.org/wiki/Scramjet Wise, J. (2006, June 05). Introducing the airplane of the future. Popular Mechanics. Retrieved from http://www.popularmechanics.com/technology/aviation/news/2932316 World Digital Library. (2013, July 16). Telegram from Orville Wright in Kitty Hawk, North Carolina, to his father announcing four successful flights. Retrieved from http://www.wdl.org/en/item/11372/

IB Biology Potato Lab

Biology Potato Lab Table 1: Trial Number| Concentration of Sucrose Solution (M)  ±0. 2 ml| Initial Mass of Potato Core Slice(g)  ±0. 1 | Final Mass of Potato Core Slices (g)  ±0. 1| 1| 0. 0| 7. 7| 9. 3| 2| | 6. 0| 8. 1| 3| | 6. 2| 7. 4| 4| | 10. 2| 13. 2| 5| | 8. 7| 10. 3| 6| | 4. 9| 6. 0| 7| | 9. 2| 10. 4| 1| 0. 2| 5. 8| 6. 0| 2| | 11. 6| 12. 1| 3| | 2. 5| 3. 1| 1| 0. 4| 14. 4| 13. 9| 2| | 2. 6| 2. 8| 3| | 8| 6. 5| 1| 0. 6| 7. 3| 5. 3| 2| | 10. 7| 7. 3| 3| | 9. 6| 7. 4| 4| | 2. 9| 2. 8| 1| 0. 8| 5. 6| 3. 6| 2| | 16. 0| 13. 1| 3| | 11. 5| 5. 9| 1| 1. | 7. 9| 5. 4| 2| | 10. 0| 6. 7| 3| | 9. 6| 6. 2| 4| | 4. 7| 3. 2| Table 2: Calculations of Averages Concentration of Sucrose Solution (M)  ±0. 2 ml| Average Initial Mass of Potato Core Slice(g)  ±0. 1 | Average Final Mass of Potato Core Slices (g)  ±0. 1| Change in Mass (g)  ±0. 1| Percentage Change in Mass (%)| Standard Deviation of Initial Mass| Standard Deviation of Final Mass| 0. 0| 7. 6| 9. 2| 1. 6| 22. 3| 1. 9| 2. 4| 0. 2| 6. 6| 7. 1| 0. 5| 6. 5| 4. 6| 4. 6| 0. 4| 8. 3| 7. 7| -0. 6| -7. 2| 5. 9| 5. 7| 0. 6| 7. 6| 5. 7| -1. 9| -25. 2| 3. 5| 2. 2| 0. | 11. 0| 7. 5| -3. 5| -31. 7| 5. 2| 5. 0| 1. 0| 8. 1| 5. 4| -2. 7| -33. 2| 2. 4| 1. 5|Sample Calculations: To find average of initial mass of potato core with 0. 2M solution: # 1 + # 2 + # 3 / 3 5. 8 + 11. 6 +2. 5 / 3 = 6. 6 To find average of final mass of potato core with 1. 0M solution: # 1 + # 2 + # 3 + # 4 / 4 5. 4 + 6. 7 + 6. 2 + 3. 2 / 4 = 5. 4 To find change in mass in 0. 4M solution: Final mass – initial mass = change in mass 7. 7 – 8. 3 = -0. 6 To find percentage change in mass in 0. 6M solution: Final – initial / initial x 100 5. 7 – 7. 6 / 7. x 100 = -25. 2 Figure 1: The effect of sucrose solution on the mass of potato cores Figure 1: In the above graph, it’s visible that with an increasing concentration of sucrose solution there is also a decrease in the percent change in mass. The r? value of 0. 9416 re presents that there is a good relationship in the data between the concentration of sucrose solution and the percent change in mass. The relationship between the data can also be proven by the error bars, representing the standard deviation from the data points and the amount of uncertainty.With the small error bars we know that the data is reliable; although as the last few points overlap this indicates that the data is similar. Conclusion: I found that as the concentration of sucrose increased, the change in mass and percentage of the change in mass decreased. This data did support the hypothesis, as we knew from the term osmosis. Osmosis is the process of diffusion of water molecules from an area of higher concentration to lower concentration. The concentration gradient between the potato and the sucrose solution lead to the amount of molecules coming in and out of the potato.Therefore, the data supports the hypothesis as when the water concentration was lower in the potato than in the sucrose solution, the water molecules moved through the semi-permeable membrane into the potato which caused it to gain weight. With a higher concentration of water in the potato, the result would be the opposite. Hence the prediction that the lower the concentration of sucrose, the higher the final weight of the potato was reinforced. The hypothesis is supported by the evidence of the graph. With a concentration of 0. M sucrose solution the increase in the change of mass was 1. 6g and a percentage change of 22. 3%. In comparison, the 0. 8M sucrose solution had a change in mass of -3. 5g and a loss of 31. 7%. Although in Figure 1 the r? value gives the impression that the data is very reliable, some of the error bars do overlap. While observing the data there are no outliers present, although when inspecting the change in mass the development between the 0. 8M concentration of sucrose and the 1. 0M numbers slightly increase; when accurately they would continue decreasing.This may perhaps be the result of certain potential errors. Evaluation: My results, while mostly concrete, had particular places where a few errors could have occurred; as they diff from the hypothesis that with a higher concentration of glucose there should be a decrease in the change of mass. As our class only had a certain amount of time to complete the lab, each group completed the lab with three different sucrose solutions. At the end of collecting our data, our classes’ results were compiled together to compare.An error is the fact that each group’s statistics came from different potatoes. As different potatoes were used, the pores in the membrane of each potato are different, causing a different amount of water molecules to be able to pass through and into the solution. This could prove the overall data to be unreliable. To fix this deviation, with more time a group can complete their own lab with the full data with a single potato. Another error is the factor of te mperature. Temperature affects osmosis as with a higher temperature the molecules are moving faster, causing osmosis to increase.As we left our beaker s with the potato cores inside the classroom overnight, the classroom temperature may have increased or decreased which would affect the rate of osmosis inside the beaker. Due to the fact that it’s September, we can assume that the classroom temperature would decrease overnight; including the consequences that perhaps a window or door would have been left open. As the temperature in the classroom decreased, the rate of osmosis did as well. To fix this normal variation error, the temperature of the classroom could be recorded as we placed the beakers around the classroom to be left.Overnight it would be made sure that no windows or doors are left open, and that the temperature stays the same throughout the experiment. A systematic error has to do with the scales that were used. The scales were a necessity for this lab; itâ€℠¢s important that they’re working correctly. While planning for this lab not at one point were the scales that we were using checked to make sure that they were fully functioning. This could establish the scale giving off false numbers which changes our entire experiment. At the beginning before proceeding with the lab it must be made sure that the equipment is regularly checked and operative.To do so, we can take an object that we can identify the weight of, and test it on the scale to make sure it’s correct. As an extension to this investigation, it could be completed again but testing osmosis with more of a variety of the amount of sucrose solution- it could exceed a concentration of 1M to extend to 2M. This experiment could also be completed using different time frames; instead of letting the potatoes rest for one day they could be let stand for one hour, or two hours to test how osmosis works within this shorter time frame.To fix our errors stated above, we must f irst make sure that all of our equipment is running properly and that the temperature of the room does not vary overnight. Bibliography: Diffusion and osmosis. (n. d. ). Retrieved from http://hyperphysics. phy-astr. gsu. edu/hbase/kinetic/diffus. html McGraw-Hill. (2006). How osmosis works. Retrieved from http://highered. mcgraw-hill. com/sites/0072495855/student_view0/chapter2/animation__how_osmosis_works. html

teamwork and motivation Essay - 1313 Words

Teamwork and Motivation Vanita Johnson BUS 520 Dr. Kimberly Millier July 19, 2013 Assignment 3: Teamwork and Motivation Due Week 7 and worth 200 points Imagine that you are the owner of a small manufacturing company. Your company manufactures a commodity, widgets. Your widget is a clone of a nationally known widget. Your company’s widget, WooWoo, is less expensive and more readily available than the nationally known brand. Presently, the sales are high; however, there are many defects, which increase your costs and delays delivery. Your company has fifty (50) employees in the following departments: sales, assembly, technology, and administration. Write a five to six (5-6) page paper in which you:†¦show more content†¦Manipulators resort to punitive measures that may seem to work at first but will quickly drive talented people out the door. Another intuitive understanding is that a little sincerity goes a long way and is crucial when youre seeking to motivate others. Experienced managers realize this, especially if they’ve been on the receiving end of insincere motivational efforts. To develop a motivational plan, find out what really motivates your managers and their staff. A good first step is a brainstorming session in which you ask them what they think motivates their employees and work teams. It’s also valuable to ask them to recall incidents in which they were able to work with an employee to improve the worker’s productivity. The goal is to probe for specific actions the managers undertook that worked well. An e-mail from glepine, sent to TechRepublic on the topic of powerful motivator elements, illustrates this point well. A software engineer, glepine said he wants to feel that what he says and does is important to the team and to the company. 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Analyze any situation or task involving more than one person: in almost all cases, the outcome can only   be positive if a sufficient amount of teamwork is used. For example, a marriage will only work if both   partners put in the effort. A sports team will not be successful unless the team works togetherRead MoreChanges of Police Culture1411 Words   |  6 Pagesestablished sense of urgency which has the potential to jeopardize the future of the organization. Secondly is, not creating a powerful enough guiding coalition which means there is a lack of communication which resulted in an absence of leadership and teamwork from frontline staff to national headquarters. Finally, an undercommunicating the vision by a factor of ten that organisation leader needs to communicate visions and strategies. These three errors are relevant as they are pivotal in the implementation