Monday, January 27, 2020

The Green Revolution: History, Impact and Future

The Green Revolution: History, Impact and Future Plants are an essential part of lives on the planet and a crucial source of economic prosperity for almost every country. They provide directly or indirectly almost all the food of man and animals. They also supply industrial raw material, for instance, timber, paper, rubber, products for the chemical industries such as starch, sugars, oils and fats, energy in the form of fuel wood, starch and sugars which are sources of ethanol, methanol, etc., and massive numerous valuable drugs, fragrances and other fine chemicals. Plant growth also has a massive influence on environment. Because of all these roles, Policymakers should be continually developing policies for the use of plants to protect the earths environment and to feed the growing populations.(1) The Historical Phenomenon (Green revolution) The term Green Revolution has begun to be used in 1960s refers to the renovation of agricultural practices by some Third World countries, particularly in Asia and Latin America, beginning in Mexico in the 1940s. Because of the use of high-yielding varieties (HYVs) of wheat and rice which increase food crop production. Green revolution technologies spread worldwide in different terms as agricultural revolution and seed-fertilizer revolution, which led to a substantial increase in the amount of calories produced per acre of agriculture in 1960s.(light green, H2) The green days of the Green Revolution (History and Development) In 1970 the American botanist, Norman Borlaug, Director of the Division for Wheat Cultivation at the International Maize and Wheat Improvement Center or CIMMYT in Mexico, was awarded the Nobel Peace Prize. He was honoured for having set in motion a worldwide agricultural development, later to be called the Green Revolution (light green). In the 1940s, N. Borlaug began conducting research in Mexico and developed new disease resistance high-yield varieties of wheat. By combining Borlaugs wheat varieties with new mechanized agricultural technologies, Mexico was able to produce more wheat than was needed by its own citizens, leading to its becoming an exporter of wheat by the 1960s. Prior to the use of these varieties, the country was importing almost half of its wheat supply.(net) Due to the success of the Green Revolution in Mexico, its technologies spread worldwide in the 1950s and 1960s. The United States for instance, imported about half of its wheat in the 1940s but after using Green Revolution technologies, it became self-sufficient in the 1950s and became an exporter by the 1960s.(net) A renovation of the history of the Green Revolution shows that the international agricultural research institutes played an important role in progressing of using Green Revolution technologies. Such as, in 1959, the CIMMYT instituted in Mexico, which was founded by the Ford and Rockefeller Foundations, and the Mexican government provided the land. Also, in 1960, the International Rice Research Institute (IRRI) in Manila, which was joint effort of the Ford and Rockefeller Foundation Several more international institutes were established and funded by government agencies as the World Bank and the US Agency for International Development (USAID). After that, in 1971, all the international agricultural research institutes were brought under the umbrella of the Consultative Group on International Agricultural Research (CGIAR).(4) The development was based on the genetic improvement of particularly productive plants. Borlaugs so-called miracle wheat doubled and tripled yields in short period of time. Similar increases were soon achieved with maize and, at the (IRRI), with rice (IR8) that produced more grain per plant when grown with irrigation and fertilizers.(2) The success of the newly developed strains appeared limitless. They were introduced in several Asian countries in 1965, and, by 1970, these strains were being cultivated over an area of 10 million hectares. Within three years, Pakistan ceased to be dependent wheat imports from the United States. Sir Lanka, the Philippines, and number of African and South American countries achieved record harvests. India, which had just avoided a severe famine in 1967, produced enough grain within five years to support its population, and became one of the worlds leading rice producers.(2) Despite the success of the Green Revolution in increasing yields per hectare in India, this success has largely bypassed Africa. The reasons for this include the fact that both wheat and rice are relatively unimportant staple crops in Africa; that Africas main staples of maize, sorghum, millet, and cassava have experienced only modest productivity gains; and that Africas infrastructure is not sufficiently well deve loped to support significant agricultural change The witness of the Green Revolution (Plant Technologies) Agricultural technology development can be characterised as passing from primarily land-related technologies, through mechanisation to bio-chemical technologies (associated with new varieties and relatively large amount of agro-chemicals). It is now moving towards a bio-technology phase. (green p 72) The crops developed throughout the Green Revolution were high yield varieties (HYVs), which means they were domesticated plants in high response to chemical fertilizers and produce more grain per plant when grown with irrigation.( H2) They were insensitive to photoperiodicity and matured in about 110 days rather than 180 days; it was thus possible to grow two or even three crops in a year. The yield potential of these varieties was greater in the temperate regions of Asia and in the dry season in the monsoon region than in the humid tropics, because of the longer hours of sunshine and hence the greater potential photosynthesis available to the plant. (H2) The terms often used with these plants that make them successful are harvest index, photosynthate allocation, and insensitivity to day length. The harvest index refers to the above ground weight of the plant. During the Green Revolution, plants that had the largest seeds were selected to create the most production possible. After selectively breeding these plants, they evolved to all have the characteristic of larger seeds. These larger seeds then created more grain yield and a heavier above ground weight. This larger above ground weight then led to an increased photosynthetic allocation. By maximizing the seed or food portion of the plant, it was able to use photosynthesis more efficiently because the energy produced during this process went directly to the food portion of the plant. Finally, by selectively breeding plants that were not sensitive to day length, researchers like Borlaug were able to double a crops production because the plants were not limited to certain areas of the globe based solely on the amount of light available to them. Benefits Criticism (Consequences of the Green Revolution) Agricultural development thinking in the 1960s and 1970s was preoccupied with the problem of feeding a rapidly increasing world population. Then, the obvious solution was to increase per capita food production. The resulting green revolution has had a dramatic impact on the Third World, particularly in terms of increasing the yields of the staple cereals wheat, rice, and maize. However, despite impressive success, it also suffers from problems of equity and failures in achieving stability and sustainability of production.( 5 After) Since the 1940s, the fossil fuel-based Green Revolution has greatly increased the production of a few selected commodity grain crops such as wheat, corn, soybeans and rice, achieved through high-input, monoculture cropping practices. The unintended consequence of this Green Revolution experiment is that the focus on chemical crop fertility inputs, pest protection, and weed control has increased toxicity in the environment and degraded the planets finite soil and water resources (Khan et al. 2007). Worldwide, 1.9 billion hectares are significantly degraded. Soils are less fertile, erosion has greatly increased, and breakdowns in agro-ecological functions have resulted in poor crop yields, land abandonment, and deforestation. (IAASTD 2008) Furthermore, chemically-based conventional farming methods lead to human health risks. Pesticides have damaged wildlife, poisoned farm workers, and created long-term health problems such as cancers and birth defects (Lichtenberg, 1992). Even in the U.S., more than half of the nations drinking water wells contained detectable amounts of nitrate and seven percent have detectable amounts of pesticides. (US EPA 1992) There is a significant health risk from pesticide residue on the foods we eat. Conventionally grown food in the heavily regulated United States has 2/3 more pesticide residue than organically grown food. As soils on organic farming systems continually rid themselves of pesticides from prior industrial agricultural practices,  the pesticide residue gap between conventional and organic will grow even larger. (Delate et al. 2006; Baker et al. 2002). Preschool children in the Pacific Northwest eating a conventional food diet had eight times the organophosphorus pesticide exposure compared to children of parents who provided organic diets. (Curl et  al. 2003; Lu et al. 2005) In countries with little or no regulatory enforcement, the situation of people eating food contaminated with pesticide residue can be m uch worse. A 2008 research review commissioned in partnership with the United Nations and prepared by 400 world experts and signed by 57 nations strongly rejects industrial farming as a viable approach to address problems of soaring food prices, hunger, social injustice and environmental degradation in the developing world. (IAASTD 2008). Around the world, one- to five-million farm workers are estimated to suffer pesticide poisoning every year, and at least 20,000 die annually from exposure, many of them in developing countries. (World Bank: Bangladesh: Overusing Pesticides in Farming January 9, 2007) The United States is burdened with an estimated $12 billion annual health and environmental cost from pesticide  use, (Pimentel et al. 2005) and estimated annual public and environmental health costs related to soil erosion of about $45 billion (Pimentel et al. 1995). But the damage transcends environmental soil loss. What cannot be economically calculated is the cost of destroying future generations ability to produce enough food for their survival. When all costs are calculated the Green Revolution is not cost-efficient. While centralized, industrial agricultural methods reduce labor costs by substituting herbicides, insecticides and synthetically-produced fertilizers as well as farm machinery for application and crop maintenance, the energy costs are much higher than in organic farming systems. The negative consequences of the Green Revolution led the 2008 United Nations research review to strongly reject industrial farming as a viable approach to address problems of soaring food prices, hunger, social injustice and environmental degradation in the developing world. (IAASTD 2008) Second Green revolution New biotechnology can affect every stage of plant life. Rapid biotechnology tests for contamination by crop disease organisms and for seed and crop quality controls allow for safer and more efficient crop breeding is likely to play an important role in securing the future supply of food. Crop germplasm improvement by the addition of new genes has been the goal of plant breeding since the beginning of agriculture. New efficient genetic modification methods could aim at increasing plant performance and plant resistance to virus and other disease, as well as to drought, salt, cold, heat, etc. They could also enlarge the land resource basis available for agriculture. Genetic modification might become the most important contribution of biotechnology to plants. From 1982, when the first single gene was successfully transferred, progress has been rapid; several dozen plants have since been modified in the laboratory.(1) Broad-scale implementation of innovative technologies, such as hybrid breeding and plant biotechnology, would go a long way towards increasing and securing the harvests of our most important crops. For example, varieties of crop plants whose resistance to drought or extreme temperatures has been strengthened through gene technology or by other means could contribute to securing the harvest in the face of climate change. Researchers in the Australian state of Victoria have run successful field trials of genetically manipulated wheat lines that are capable of delivering stable yields under conditions of water stress. In the 2006/07 season, drought in Victoria destroyed an estimated 70 percent of the wheat harvest. The German Association of Biotechnology Industries (DIB) expects the first drought-tolerant wheat variety to be brought onto the market in five to ten years. For maize, this could happen in two to five years. Authorities in the USA have already received a registration appli cation for drought-tolerant maize. Plant biotechnology is also likely to contribute to a resource-efficient increase in the productivity of food from animal husbandry. In future, ruminants might be fed more easily-digestible grasses with modified fructan and lignin contents. This would reduce the amount of climate-damaging digestive gases they produce, and at the same time, increase energy yield. Increasing income levels in developing countries mean that more and more people expect to be able to consume animal-derived foods, so this type of efficiency gain is essential if the environmental and climatic impacts of animal husbandry are to be kept under control. The twin pressures of climate change and dwindling fossil energy resources will propel agriculture to the forefront in supplying the worlds population with renewable energy and sustainable supplies of raw materials. Forecasts indicate that between 20 and 30 percent of the agricultural surface might be dedicated to producing biomass by 2025. It follows then that this area will either be lost to food production or at best only available to a limited extent. This means that biomass production also desperately needs innovative approaches if the conflict between the tank and the plate is to be relieved. Need of another revolution The challenge facing the world today is to provide food, fibre and industrial raw materials for an ever growing world population without degenerating the environment or affecting the future productivity of natural resources. This challenge is even more pressing in developing countries, where FAO estimates that a total of 925 million people are undernourished in 2010 (FAO SOFI report 2010). The industrial Green Revolution has not, and cannot, feed the world. Instead of helping people feed themselves, it has created a cycle of dependency. In a world of 6.5 billion people, experts project that the world food supply will need to double again over the next 40 years to feed our planets population. Based upon the heavy use of chemical fertilizers and irrigation, the industrial Green Revolution worked only as long as fuel was cheap and water was abundant. The transitory benefits of increased short-term food production have come at too great an ecological price as carbon is extracted from the soil and emitted as global-warming carbon dioxide in our air instead of remaining in the soil to nurture crops. Petroleum-based fertilizers and chemical pesticides have also polluted our water and poisoned our environment, food, and people. Conclusion It is sometimes said that the Gene Revolution will replace the Green Revolution. But this will not happen until and unless this mechanism enables breeders to produce dynamic gains in generations of varieties. Until such time, the Gene Revolutions GM products can only complement conventional Green Revolution breeding. This complementarily takes the form of installing static GM products on the dynamic generations of varieties produced by conventional Green Revolution methods.^ * The Roundup Ready product produced by Monsanto has been installed on approximately 1,500 soybean varieties produced by 150 seed production companies Genetically modified organisms (GMOs) have been introduced in the agricultural system and on the market of consumer goods in the last 10-20 years, initially in the USA but also increasingly in developing countries. Since the discovery of genetic engineering, with its potential to modify DNA of living organisms, discussion and controversy have been abundant [1,2] both cited in [3]. Europe has witnessed a particularly strong resistance to the introduction of GMOs in agriculture and for consumer food products, both from consumers, national governments and from the EU. The public objections had numerous causes, including the concerns about the risk assessment, the ethics and equity issues, power relations and the mistrust of technocrats and public authorities. The resistance in Asia, Latin America and North America has been generally weaker than in Europe, although some authors have voiced scathing criticism of the US governments and the industrial lobby for abusing famine in Africa to f oster the spread of GM food to developing countries [4].In response to the criticism, the European governments have attempted to improve the risk assessment methods and its scientific basis, and to tailor public policies to the growing demand for transparency, accountability, and public participation.( second revo ref2) Major issues Concerns about the introduction of GMOs in crops and in food concentrate on four mutually overlapping areas: environmental concerns; public health concerns; ethical concerns about tampering with nature and individual choice; and a combination of ethical and socio-conomic concerns related to the issues of patenting C) Improving plant breeding In vitro and other biotechnologies help to reduce the time-consuming and expensive process of producing, growing and evaluating large numbers of plants. Included are molecular genetics for paid identification of valuable genes, new methods for hybrid seed production, and plant propagation and tissue culture. D) Improving plant production Crop performance in the field, defined as yield, depends upon numerous factors, including environment, soil type, agronomy, external factors such as pests and disease and the plant properties themselves. Genetic modification of plants or micro-organisms can modify these factors, leading, for example, to better plant morphology , stress resistance, and biological fertilisation, as well as pest and disease control, which reduce chemical inputs into agriculture. Improving Plant Production Crop performance in the field, defined as yield, is a very complex character and is affected strongly by environmental factors, soil type, external agents such as pests and diseases, by the quality of agronomy and husbandry as well as by the properties of the plants themselves. Biotechnological methods can lead to increased yield by creating plants with attributes that optimise exploitation of specific environments. Plant characters frequently in need of improvement by exploitation of new genes in breeding programmes Increase drought tolerance, Increase salt tolerance, Increase cold tolerance, Increase heat tolerance, Increase disease resistance, Increase pest resistance, Herbicide tolerance, Increase nitrogen utilisation, Increase acid/alkali tolerance, Increase metal tolerance, Modified day length responses, Modified vernalisation responses, Increase photosynthesis/respiration efficiency.

Sunday, January 19, 2020

Truman Capotes Excessive Lying :: Truman Capote Pathological Liar Essays Papers

Truman Capote's Excessive Lying Truman Capote once said, "I don't care what anybody says about me, as long as it isn't true" (Creative). Surely enough, Capote himself kept true to this statement throughout his life. According to Johnny Carson's ex-wife, Joanne Carson, whom Capote lived with near the end of his life, Capote would take her on imaginary trips to Paris, China, or Spain while in her front yard (Plimpton 422). But on a more serious note, Carson claims that Capote would lie about the simple facts about a party or an outing they had gone on (Plimpton 304). When confronted by Carson, Capote replied, "If that's not the way it happened, it's the way it should have happened" (qtd. in Plimpton 304). Eventually, Capote's lies caused his own friends to become his enemies when he published his book Answered Prayers that openly criticized them (Plimpton 338). But why did Capote lie so often? Was lying a disease or did he lie merely for entertainment purposes? Because of his lying patterns, one may easily infer that Capote was a pathological liar. But was he really? To begin, the definition of pathological actually means abnormal or grossly atypical. Therefore, a pathological liar prevaricates more frequently than the average person or tells more abnormal lies. In most cases, pathological liars tell lies that are "unplanned and impulsive" (Hausman). These lies are usually very emotional stories that tend to serve no purpose except to impress people (Ford 133). As of now, psychiatrists are unsure whether or not pathological liars are fully capable of realizing if and when they are lying, so detecting whether or not a person is a pathological liar is a very difficult task (Hausman). Since psychiatrists are not yet able to determine if pathological liars know when they are lying, Capote may or may not fit the description of a pathological liar. According to Capote's aunt Marie Rudisill, Capote was extremely aware of his dishonesty (Park). For example, Random House Publishers repeatedly called Capote about the Answered Prayers manuscript (Park). Every time, Capote would tell Random House that the manuscript was on his desk and he would bring it to them during the week (Park). But Rudisill claims that as soon as Capote talked to Random house, "[H]e'd call me on the phone and laugh like hell. He'd say: 'I haven't written a word of that thing, and I don't intend to write it'" (qtd.

Saturday, January 11, 2020

References in This Document to Finale Sports Bar & Grill

finale sportsbar and grill that will deffenitely swit your needs. its deffenetely your plan – helpful and genious. pleasem enter more descriptive title Business Plan For Finale Sports Bar & Grille Executive Summary References in this document to â€Å"Finale Sports Bar & Grill,† â€Å"company,† â€Å"we,† â€Å"us† and â€Å"our† refer to the business of Finale Sports Bar & Grill. Finale Sports Bar is a growing restaurant featuring a variety of boldly flavored, made-to-order menu items. Our restaurants create an inviting neighborhood atmosphere that includes an extensive multi-media system, a full bar and an open layout, which appeals to sports fans and families alike.Our concept offers elements of the quick casual and casual dining restaurant concepts featuring a flexible service model that allows our guests to choose among convenient dining options such as quick casual counter service, casual dining table service or take-out. Our award-winn ing food and inviting atmosphere, combined with our guests’ ability to customize their dining experience, drives guest visits and loyalty. We want to establish our brand through coordinated marketing and operational execution that ensures brand recognition and the quality and consistency of our concept.These efforts include marketing programs, award-winning advertising to support our restaurant. Our concept is further strengthened by our emphasis on operational excellence supported by stringent operating guidelines and comprehensive employee training. Our business goal is to continue to grow and develop the Finale Sports Bar & Grill. To do so, we plan to execute the following †¢ Offer a boldly flavored menu with broad appeal. †¢ Create an inviting, neighborhood atmosphere. †¢ Enable our guests to customize their dining experience. Continue to strengthen the Finale Sports Bar & Grill name. †¢ Focus on operational excellence. †¢ Increase same-store sale s and average unit volumes. Introduction Finale Sports Bar and Grill will strive to be the premier sports theme restaurant in the Sunny County region. This will be the first sports bar in this region. At this sports bar we want our customers to have more fun during their leisure and dining time. The sports bar will provide more televisions with more sporting events than anywhere else in the region.The sports bar will provide state-of-the-art table-top audio control at each table so the customer can listen to the selected program of his or her choice without interference from background noise. The sports bar will combine menu selection, atmosphere, lighting, and service to create a sense of excitement in order to reach our goal of over-all value in a dining and entertainment experience. Finale Sports Bar and Grill will be held privately by a LLC company which will be owned by Jack Johnson to financially back the new business venture.I will still be the principal owner of the bar. In order to start the company I will have to get a loan of an undisclosed amount (not known at this time). This loan will provide start up capital, financing for a building and supplies, pay for permits and licensing, employee training, and anything else that should arise. The expected open date for this bar and grill will be December 10th, 2006. This will give us the opportunity to serve customers for New Year’s and the Super Bowl. Industry Analysis This restaurant industry is very large and sometimes hard to get exact numbers.There are many categories of restaurants so I outlined Services sector and the restaurant industry according to Yahoo finance. â€Å"The nation's 900,000 restaurants should hit $476 billion in sales in 2005, according to the National Restaurant Association's 2005 Restaurant Industry Forecast†. Restaurants employ12. 2 million, this is 9% of the workforce in the United States, and the industry is the largest employer besides government. These numbers include single owner restaurants to the largest franchises in the world. The growth trends for the restaurant industry are forecast to advance 4. 9% in 2005.Analyst predict that the U. S. Restaurant Industry which created, on average, about 270,000 new jobs per year during the last 10 years is on track to add 1. 8 million new jobs during the next 10 years. On a typical day, the industry will post average sales of $1. 3 billion. The industry trends to watch: †¢ Greater use of technology and worker training as a means to boost productivity and efficiency. †¢ Continued increased focus on healthy lifestyles and restaurants providing customers with choices and customization. †¢ Increased upgrades and improvements in decor and becoming environmentally friendly.The sports bar & grill will have to serve several market sectors. We will have a family atmosphere as well as cater to the sports enthusiast. The restaurant will have to serve multiple uses; for example workday lunch , dinner with the family, watching the big game, late-night cravings, and take-out. There will be eating and drink and sports being watched but I plan to have different sections for different dining experiences. There is a wall that divides the bar area from the family (I say family area but this is just a little quieter) area. No matter where you sit there will still be TV’s so you can watch sporting events.The regulatory issues I’ll have to look more closely into are the liqueur licenses, wages for employees, building permits, and any local ordinances that may affect my business. Organization Finale Sports Bar and Grill will be held privately by a LLC company owned by Jack Johnson. The restaurant will be located in the town of Car. Car is great for tourism so a local restaurant should prove to be a good business venture. The restaurant will need to serve several market sectors. It will have a family atmosphere as well as to cater to the sports enthusiast. The restaur ant will have a lunch menu, dinner menu, and the bar menu.The restaurant will also have weekly happy hour drink specials along with lunch and dinner specials. To help save on insurance cost and claims top management will stress safety, stress safety, and stress more safety. Safety starts with the hiring process. The company will be thorough in efforts to screen employees and will consider pre-employment drug tests. This should reduce on the job accidents that lead to insurance claims. The insurances for the restaurant will need to acquire will be workman’s compensation, property & liability, liquor liability, and health insurance.Workman’s compensation covers employees in case of harm attributed to the workplace. The property and liability insurance protects the building from theft, fire, natural disasters, and being sued by a third party. Liquor liability insurance provides coverage for bodily injury or property damage for which the insured may be held liable for cont ributing intoxication to any person. The company will need liquor liability insurance before liquor licenses is granted. Employee health insurance will be provided for the full time employee and will probably be the most expensive.I could not find any actual prices for insurance cost so I went through an online insurance company. So I’m waiting on the price quote for complete insurance cost; I should have it by the end of the day. The restaurant will need to get numerous licenses to operate. They include: †¢ A food service license is required with your  local health department. †¢ A sales tax license is required through the Michigan Department of Treasury. †¢ A liquor licenses filed through the Liquor Control Commission. Restaurants and bars pay $600 a year for a liquor license. An entertainment permit is required with the Liquor Control Commission in addition to the liquor license. †¢ If cigarettes are sold by a vending machine, the restaurant will have to contact the Department of Treasury After sales top $100,000 the restaurant will higher an outside accounting firm to handle the books. We will forecast a sales growth of 10% per year. The company will gain market share because the quality of the meals and the friendly experience. Management/Human Resources At the present time Jack Johnson will run all operations for Finale Sports Bar & Grill.Other key personnel are the assistant management positions, bartenders/hostesses, waiters/waitresses and cooks. There is not expected to be any shortage of qualified and available staff and management from local labor pools in each market area. Benefit plan for full time employees †¢ Health insurance will be provided for all full-time personal. †¢ One paid vacation week after a year of employment. †¢ Three sick days will be provided †¢ 401k option if employee desires †¢ Dental will be on a 60/40 pay program †¢ Education reimbursement will be provided on books on ly Jack Johnson will be the owner and manger of Finale Sports Bar & Grill.His general duties will be to oversee the daily operations of restaurants, inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities. The manager will take a monthly drawl of $2,500 per month. There will be two assistant managers for the restaurant and their duties will be to oversee the personal when the manager is not available. One of the managers will deal mainly with the cooks and the other with the wait staff and bartenders. Each assistant manager will be paid $12. 50 per hour and get the benefit plan.There will be four cooks and each scheduled to work at least forty hours a week. They will have eight hour shifts and get paid $10 per hour. The benefit plan is also provided. The will be three hostess/bartenders, they will be able to do both duties. They will be able to get forty plus hours a week if they desi re. They will get paid $6. 00 per hour and also receive the benefit plan. There will be seven to ten waiters/waitresses on staff. The will also have to clean the table as well as wait on customers. There will be some part time positions and full time positions. They will get paid $2. 5 per hour and whatever there gratuity is. Manage Team Structure Top Manager | | Assistant managers | | | || Cooks Hostess/Bartender Waiters/Waitresses As soon as the restaurant gets past $300,000 in sales an outside accountant will be brought in and will be in charge of the books. Employees will be trained not only in their specific operational duties but in the philosophy and applications of our concept. They will receive extensive information from the managers and be kept informed of the latest information on healthy eating.For process and benchmarking a big emphasis is being placed on extensive research into the quality and integrity of our products. They will constantly be tested for our own high s tandards of freshness and purity. Food costs and inventory control will be handled by our computer system and checked daily by management. Operations The key food suppliers for the business will be Sysco Foods or Gordon Food Service. These two suppliers supply the same goods so the restaurant manager will choose which vendor to do business with. The restaurant will select with the supplier that provides us a store credit, has exceptional elivery times, and has the best overall prices. We will get the office supplies from Office Max or Staples. The rest of the restaurant supplies (pots, pans, silverware, cooking utensils) will come from Atlas Restaurant Supply. The inventory management and order taking and processing will all be done on touch screen monitors placed throughout the restaurant and bar area. We will have to buy the touch monitors and maybe even a couple hand held order entry units. The software the business will use is from Digital Dining, which is the premiere restauran t software. This software can be altered to the businesses needs.The software will include a point of sale menu, inventory control analysis, credit card sales, bar and quick serve menu, office management, and much more. With this software there are so many applications it could do I could write the paper on this alone. We will provide ongoing training programs to assist with customer service and quality control. The training will include preparation of menu items, quality and food portion control, beverage and inventory management, using the software, cleanliness, organization and sanitation standards, marketing and public relations.The facility size the business is looking for is building with a seating capacity of around 100 to 150 people or 25,000 sq. feet. This may sound big but if there is a big sports event we want to pack them in, or people just don’t want to sit next to other people this would give them space to spread out. The business will need to get all the kitche n hardware needed to run a restaurant of this size; this includes stoves, refrigerators, freezers, microwaves, deep fryers, and many other items. We will also have to buy the big screens televisions, audio equipment, arcade games, and the table top monitors with there own audio control.When benchmarking we will compare our business to a larger business in a larger geographic area, mainly Buffalo Wild Wing’s or Applebee’s. The business will measure and compare the number of guest per day, number of meals and drinks served, cost of supplies, and the waste percentage. With all these we should be able to be the premiere bar and grill in Sunny County. Competitive Analysis Finale Sports Bar and Grill is a casual dining restaurant. The geographic area that Finale Bar and Grill will cover is mostly Car and surrounding smaller towns.According to Dun & Bradstreet analysis of businesses located in Sunny County they are classified under SIC code 58, eating and drinking places. Wit h this bar and grill, I hope to move in on the customers traveling to bigger cities for their eating and entertainment needs and in return increasing my market share. There are many small restaurants in the area but none with the sports bar and grill theme (shown in the appendix). The sales for the restaurants in this area range from under $200,000 up to $2. 4 million. The closest sports bar is in Ridges, which is a forty minute drive away.The current restaurants located in Car offer a casual dining experience but with no sports watching entertainment. The top competitor is BW3’s which is in Ridges. BW3’s is a sports bar that offers an extensive menu with chicken products, full bar service, and sporting events on many TV’s. BW3’s has the same target market that I’m trying to furnish to. They have a casual family dining experience and sports bar theme one in one restaurant. I will differentiate myself from BW3’s by offering a full menu select ion, close to home atmosphere, and a dining experience free from stress.BW3’s SWOT analysis will help me to better understand my business, determine my target market, and develop a marketing plan. Strengths †¢ Has name recognition †¢ Offers a chicken filled menu and full bar selection. †¢ Target market is anyone that would like to watch sports in a bar or restaurant atmosphere. †¢ Uses TV and radio commercials to communicate to their markets. †¢ Offer high quality audio and video equipment for their customer viewing and listening pleasures. †¢ Location †¢ Staff Weaknesses †¢ Location is a long driving distance from Car †¢ Offer mainly chicken products, some shrimp, and maybe a couple burgers.Opportunities (for Finale Sports Bar) †¢ Finale Sports Bar could offer a full restaurant menu. †¢ Could take market share away from nightclubs. †¢ Entertainment for children †¢ Family friendly atmosphere †¢ Close locati on Threats (for Finale Sports Bar) †¢ Another sports bar could move into this area. †¢ Fast food chains, people could get their food and watch sports at home. †¢ Increase food prices †¢ Inflation affecting operations for food, labor, and restaurant operating costs. †¢ Keeping trained efficient staff. †¢ Economy- people getting laid off and spending less money eating out.Other competitors of Finale Sports Bar and Grill are fast food chains such as McDonalds, Subway, Burger King, Taco Bell, KFC and Wendy’s. While these are not direct competitors of Finale Sports Bar and Grill because of the different market niche that they operate in, these companies still compete for the same market share of individuals dinning out. And all the fast food companies are within the same geographic area. Marketing Finale Sports Bar & Grill target market is based on serving the sports enthusiast, the business entertainer/owner, tourism, and the local night crowd, as we ll as families dining out.We want a variety of customers and will make sure everybody can enjoy Finale Sports Bar & Grill experience. Finale Sports Bar & Grill is planning on opening on December 10th and having a grand opening on January 10th. The opening date will be a couple weeks before the grand opening and this will allow the employees to become familiar with the operations and customer interaction. The grand opening will be advertised in the local papers and on the radio. Once the newness of the restaurant has subsided, Finale Sports Bar & Grill will pursue an ongoing marketing campaign targeted at the local market. PricingAll menu items are moderately priced. An average customer bill is between $5 and $15 including food and drink. Bills will be considerably larger for game day visitors. Our goal is to keep the customer happy and in the end they will spend more. At Finale Sports Bar & Grill we tend to believe that this is due to us creating an atmosphere that encourages longer stays and more spending but still allows adequate table vacancies due to extended hours of business. Promotional Tools †¢ Advertising o Wall posters advertising specials and menu items o V. I. P. parties available o In-store tour given to every new customer Outdoor message board changed weekly or daily o Grand Opening celebration o Yearly store birthday parties to celebrate the success of each year o Telephone book the business will a large advertisement in the local phone book †¢ Local Store Marketing / Public Relations o School programs – perfect attendance, honor roll, management internships o Local charity carwash site or clothes donation site o Customer raffle for sports jersey’s or gift certificates o Sponsor local softball teams, these will be jersey’s with Finale Sports Bar & Grills name on it. Local Media o Direct mail – containing interior pictures of our restaurant, our prices, â€Å"Theme Nights,† and an explanation of our co ncept o Radio campaign – complete with live remotes in our parking lot. We will pick the three top local stations with which to place our short and catchy ads. We will also sponsor radio call-in contests with free meal coupons to Finale Sports Bar and Grill as the prize. We will also make â€Å"live on the air† presentations of our food products to the disk jockeys, hoping to get the promotions broadcasted to the listening audience. Newspaper campaign – placing several large ads throughout the month to explain our concept to the local area o Cable TV – will be a possibility if we can secure favorable rates with enough frequency. o Restaurant web page – this will give the internet users access to menus, daily specials, weekly promotions, and even placing pick up orders Finale Sports Bar & Grill marketing budget will be a flexible five thousand per quarter. Being flexible in the marketing budget will let the advertisers adjust for different sporting events such as the Super Bowl, Stanley Cup, NBA finals, NASCAR events and the World Series.The marketing budget can be allocated in any way that best suits the time of year as long as there is always a flyer being distributed to the local papers. To monitor how well Finale Sports Bar & Grill is doing we will measure how well the advertising campaign is working. We will take random survey’s of the customer that or in the restaurant. What we would like to know is how the heard of the restaurant and how they like it. In order to get responses to the surveys their will be discounts given to their order.Sample marketing budget (per quarter) Newspaper flyer – $1250 Radio advertisement – $1000 Web Page – $500 Customer raffle – $250 Direct mail – $750 Cable TV – $1250 $5000 The Sales plan for Finale Sports Bar & Grill is train the wait staff to have extra’s added onto the order. The wait staff will be trained on when to ask the custome r if they would like appetizers, deserts or additional menu items. Few things are more important in any business then positive training of staff that leads to productive and profitable results.Simply put – the better the training, the better the service. And in the end the better the service the employees have, the greater the returns on every aspect of your business. Finale Sports Bar and Grill will be committed to maximizing our purchasing power by building lasting relationships with local vendors and companies that will benefit all areas of our business. We will work directly and closely with all related industry contacts to ensure our restaurant the highest quality products and merchandise at best available prices.This will cover all aspects of our business from food & bar purchases to retail and merchandise items, fixtures and equipment. Assumption Page †¢ Organization The cost for insurance FICA = 6. 2%, MCARE = 1. 45%, MESA = 2. 7%, FUTA = 0. 8%. This will equal a payroll tax about 11%. †¢ Management / Human Resources Finale Sports Bar & Grill plans to employee 10 to 20 employees. The hours are 11:00 AM till Midnight, seven days per week. 4 Cooks @ $10/hr, 7 Waitress @ $2. 65/hr, 3 Hostess/Bartender (they can also do other job duties) @ $6. 00/hr, 2 assistant managers @ $12. 0/hr. Open 360 days / year. †¢ Operations The operating expense for each month will include bank payment, supplier payment, utilities and insurance. The bank payment will include cost of the new facility, all equipment, and other operating expenses. The business owner will contribute $25,000. †¢ Marketing There will be a marketing budget of $5000 per quarter. There will be extra marketing money for the grand opening celebration. The amount of the financing needed from the bank will be approximately $300,000. This will be repaid over the next 10 years at $3,350 per month.

Friday, January 3, 2020

Reality Television Is A Genre Of Programming - 2139 Words

When watching tv, we do not reality question what we watch or why we enjoy it. Simply, shows like â€Å"The Bachelor† and â€Å"The Jersey Shore† are the entertaining pieces we need to watch after a very long, stressful day. Not only is it comic relief, but these shows express drama, suspense, and laughter while pushing the element of morally and socially acceptable situations that keep the viewers fixated. These shows fit the definition of reality television. Going through the television guide, it is amazing to see how many different reality shows are out there. The reality genre involves three major categories: game shows, dating shows, and talent shows. In the United States, reality television now accounts for almost 70 to 80 percent of television viewership (Klien, 2013). However, reality television did not really exist until the 1900s. While there are a view shows showing back in the 1940s, it was not until the 1990s when reality viewing was a sensation. Reality te levision is a genre of programming that is unscripted real-life situations featuring individuals during their lives and countless environments the audience can relate to. Reality tv technology is real- time viewing of all the places the audience is not. It is the ultimate peek into a neighbor’s kitchen window, or bedroom window at that matter (Slocum). Typically, the cast are not actors, although in some shows celebrities may participate. Over the decades, reality tv has become a phenomenon that some individualsShow MoreRelatedThe Representation of African Americans in the Media and Popular Culture901 Words   |  4 PagesIntroduction In popular culture, specifically American television, representations of African Americans often rely upon an array of stereotypes. Representation is the production of meaning through language or signifying systems. In media, the dominant stereotypes of African Americans include the sapphire, the coon, the jezebel, and the buck. 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